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Pay: $65000 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities • Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge, • Maintain and follow all local Health Department food preparation codes and regulations, • Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs, • Maintain working rapport with all hotel staff for efficient operation and service to guests, • Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals, • Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements, • Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes, • Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef, • Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service, • Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times, • Monitor supply levels in back of house area and replenish as necessary, • Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary, • Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills • High School degree or equivalent, • 3+ years experience in restaurant kitchen(s), • Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed, • Successful completion of criminal background check and drug screen Desired Qualifications & Traits • Culinary education degree, • 1+ years experience in restaurant supervisory/leadership role, • Training and/or experience with hands-on equipment maintenance, • Prior kitchen experience in hotel/resort industry, • Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment, • Proven teamwork, • Projects professional image that inspires trust and confidence, • Enthusiastic and positive energy Physical Requirements • Able to lift up to 30 lbs., • Able to bend, stretch, and twist, • Able to stand for long periods of time Pay Rate: $ /hr An employee’s pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf’s total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. Native Americans receive preference in accordance with Tribal Law.

Develop and mentor the Sous Chefs, Junior Sous Chef, and culinary team through hands-on training, daily coaching, and a culture of continuous improvement. This role oversees daily food production while mentoring, training, and developing the Junior Sous Chef, Sous Chef, and the full culinary team to

The employee regularly is required to stand, walk, use hand to finger, handle or feel objects, tools, or controls; and reach with hands and arms. The Chef de Cuisine will also manage kitchen staff, enforce food safety and sanitation standards, and contribute to menu planning and inventory management

Job Description Job Overview The line cook will prepare food to the exact specifications of the Executive Chef. Line cook duties will consist of assisting the Executive and Sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities and Duties ● Set up and stocking stations with all necessary supplies ● Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces) ● Cook menu items in cooperation with the rest of the kitchen staff ● Answer, report and follow executive or sous chef’s instructions ● Clean up station and take care of leftover food ● Stock inventory appropriately ● Ensure that food comes out simultaneously, in high quality and in a timely fashion ● Comply with nutrition and sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements ● Proven cooking experience, including experience as a line chef, restaurant cook or prep cook ● Excellent understanding of various cooking methods, ingredients, equipment, and procedures ● Accuracy and speed in executing assigned tasks ● Familiar with industry’s best practices ● Culinary school diploma We use eVerify to confirm U.S. Employment eligibility.

Job Description We are seeking a Sous Chef to join our team at Gertrude's by Tarbell's at Desert Botanical Garden! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionNeighborhood Restaurant for The Nation The Tarbell's dining experience, from the moment a guest opens the door, is a friendly and welcoming one. Our team is critical part of the experience offered at Tarbell's, and we're looking for people who can deliver our message. Your role within our team is an important one and our professional, supportive team work together to provide a unique experience. We offer may opportunities for growth within all aspects of hospitality - fine dining service, wine education, culinary training, floor management, business management (you name it!). We're a group of passionate people working together to support each other in developing our common interests and skills.Neighborhood Restaurant for The Nation\r\n\r\nThe Tarbell's dining experience, from the moment a guest opens the door, is a friendly and welcoming one. Our team is critical part of the experience offered at Tarbell's, and we're looking for people who can deliver our message. Your role within our team is an important one and our professional, supportive team work together to provide a unique experience. We offer may opportunities for growth within all aspects of hospitality - fine dining service, wine education, culinary training, floor management, business management (you name it!). We're a group of passionate people working together to support each other in developing our common interests and skills.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Opportunity for advancement Job Summary The Expo (Expeditor) is a key leadership presence on the service line at The Americano. This role owns the kitchen pass and is responsible for the organization, timing, accuracy, and presentation of all food leaving the kitchen. Serving as the primary bridge between BOH and FOH, the Expo coordinates ticket flow, communicates pacing, and supports food runners to ensure seamless execution and a polished fine-dining guest experience. We are seeking a confident and commanding communicator who can orchestrate the flow of service with composed authority. You must be comfortable directing others and delegating tasks firmly but respectfully, acting not as an agitator, but as a steady anchor in a fast-paced environment. As the final checkpoint before food reaches the table, the Expo sets the standard for quality, urgency, and professionalism.As the final checkpoint before food reaches the table, the Expo sets the standard for quality, urgency, and professionalism. Key Responsibilities • Own and control the kitchen pass, maintaining clear organization, cleanliness, and flow throughout service., • Read, organize, and prioritize tickets to ensure proper firing, coursing, and table timing., • Call out orders clearly and confidently to cooks and food runners., • Serve as the primary communication link between BOH and FOH regarding timing, modifications, and special requests., • Conduct final quality checks on all dishes for presentation, accuracy, temperature, and garnish., • Taste food when required to confirm seasoning, consistency, and adherence to standards., • Guide and support food runners during service, setting pace, direction, and expectations., • Monitor ticket times and proactively address delays or bottlenecks., • Maintain calm leadership and decision-making during high-volume or high-pressure periods., • Assist with reinforcing menu knowledge, allergens, and service flow across teams., • Uphold all food safety, sanitation, and cleanliness standards at the pass.Skills & Qualifications, • 2+ years of experience in a professional FOH or BOH environment (expo experience strongly preferred)., • Arizona Food Handlers Card (required prior to or upon hire)., • Strong understanding of kitchen operations, service timing, and ticket management., • Excellent verbal communication skills with the ability to lead without a formal management title., • High attention to detail and a refined palate appropriate for a fine-dining steakhouse., • Ability to multitask, prioritize, and remain composed under pressure., • Strong knowledge of menu items, ingredients, and allergens.Physical & Scheduling Requirements, • Ability to stand for extended periods in a fast-paced kitchen environment., • Ability to lift up to 40 lbs as needed., • Flexible availability, including nights, weekends, and holidays.The Americano Standards, • Lead with professionalism, urgency, and clear communication., • Take ownership of the guest experience by ensuring every plate meets quality expectations., • Support teamwork and accountability between BOH, FOH, and food runners.

Job DescriptionDescription: Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience. At Sanctuary, our people are at the heart of everything we do. Guided by our Vision and Mission, we deliver luxurious, effortlessly elegant experiences by being adaptive, present, and engaged for both our guests and one another. Our culture is built on service, respect, teamwork, integrity, trust, and ownership—while always remembering to have fun. We are committed to developing our team members, encouraging collaboration, and supporting career growth in an inspiring hospitality environment. JOB SUMMARY This position contributes to the success of Sanctuary on Camelback Mountain by creatively and energetically ensuring beautiful and superior quality desserts delivered from our bakery program at elements Restaurant. Ensure all pastry preparation and plate presentation is to established specifications of Chef and up to our superior standards that displays a sense of pride in the Sanctuary Commitments and Sanctuary Standards of Excellence. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive • Organize and clean all bakery preparation areas to maintain established par stocks, prep levels, and efficient production; in an advanced and supervisory level., • Complete Bulk Prep, Station Prep, Protein Counts, Cleaning, Closing or Opening Checklists, • Ensure all food preparation, supplies, products are properly received, handled, prepared and stored., • Responsible for compliance with Maricopa County Health Dept regulations on assigned station at all times (i.e. approved drink containers, utilizing sanitizer, refrigerator temperatures etc.)., • Responsible for the kitchen during Pastry Chef or Executive Chef’s absence., • Ability to cook, work and maintain ALL baking stations & assist wherever and whenever needed to ensure timely and smooth quality of service., • Maintain consistency of product with great attention to food quality, taste, and presentation., • Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management., • Perform additional duties as requested by the Pastry Chef and/or Executive Chef, • Carry out supervisory responsibilities in accordance with organization policies and applicable law., • Assist Pastry Chef in controlling food and labor costs., • Maintain high employee morale and a good reliable staff; motivate and train cooks., • Ensure that all employees maintain high standards of dress and personal hygiene., • Ensure proper maintenance and care is displayed by all employees toward equipment., • Always project a positive attitude; embrace and support the resort’s guidelines and procedures., • Assist in the break down/cleaning of all stations at the end of each meal prepared and at end of shift., • Avoid waste through the proper preparation and storage of food., • Carry out supervisory responsibilities in accordance with organization policies and applicable law., • Ensure that stations are properly staffed., • Assist Executive Chef and Sous Chef in administrative functions such as scheduling and the control of both food and labor costs., • Maintain high employee morale and a good reliable staff; Train and motivate cooks., • Ensure that all employees maintain high standards of dress and personal hygiene., • Organize an efficient flow of production and maintain minimum, but adequate staffing., • Ensure proper maintenance and care of property equipment is exhibited by all employees. The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. • Ability to maintain a pleasant disposition and function efficiently in high stress/pressure work environment. Solid interpersonal, organizational, and problem resolution skills., • Ability to work on slippery surfaces, and work well under pressure., • Ability to lift 75 lbs and carry 50 lbs., • Ability to work long hours standing in one area to perform essential job functions., • Ability to listen effectively, to speak and write English clearly., • Must be detailed oriented., • Requires extending arms, bending and stooping to reach materials., • Must be responsible, insightful, detail oriented, and self-motivated., • Must be able to work flexible and long hours., • Ability to quickly deliver quality product while under pressure., • Good communication skills, and able to not only manage but motivate people., • Promote excellent guest relations while living the Sanctuary Commitments., • Maintain a high level of work quality and quantity per resort standards. Education • High School Diploma or G.E.D. Equivalent, • Prior experience in a kitchen management position, • Experience with hospitality and customer service required.

Job Description Join Our REAL Food Mission! Sous Chef - Healthcare | Location: Phoenix, AZ 85031 Compensation: $23-$29 per hour| Full-Time Schedule: 5am-1:30pm Mon, Tues, Wed, Thurs, Sat or Sun. (1 weekend day to place order) Job Summary We are seeking a skilled and motivated Sous Chef to join our culinary team in a healthcare setting. As the Sous Chef, you will support the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. This role plays a key part in delivering nutritious, appealing meals to guests, staff, and visitors while maintaining compliance with organizational dietary guidelines. What You'll Do • Help ensure client and customer service satisfaction with food production., • Communicate on various levels including management, client, customer, and associate levels., • Follow directions from the Food Service Director., • Maintain strict following of recipes for all food production & products., • Count accurate inventory of all items in all food storage areas; Maintain FIFO of freight in assigned areas., • Produce menu items by timeline requirements., • Maintain all standard operating procedures., • Ensure a clean & sanitary workstation/area by practicing the clean-as-you-go method., • Maintain all prepared items and ensure they are labeled with the following information: item inside the container, date item is prepped, use-by date, and initials of the person who prepped the item., • Performs all cooking methods and preparation methods on proteins, vegetables, starches & other ingredients according to the recipe within the prescribed time frame to complete all service times for the café., • Other duties as assigned What You Will Bring • Three years prior restaurant experience preferred., • One to Two years prior hospital or healthcare experience a plus!, • Strong leadership and communication skills., • Knowledge of dietary restrictions, nutrition standards, and food safety regulations., • Professional kitchen environment experience., • Scratch base cooking preferred., • Culinary Arts degree a plus., • Proficient computer skills including various computer programs, Microsoft Office programs, e-mail, and the internet., • Ability to work flexible hours, including weekends and holidays as needed., • ServSafe® Certification and State Food Handlers Card, • Ability to successfully pass a criminal background check (State and Federal) and drug screen. Physical and Sensory Requirements • This job involves regular exposure to moving mechanical parts and a kitchen environment with fumes, airborne particles, and moderate noise. Employees must have the physical stamina to stand for long periods, lift trays, and perform repetitive tasks. Occasional exposure to wet or humid conditions, extreme temperatures, and vibration may occur. Reasonable accommodations are available for individuals with disabilities. At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. What We Offer! • Comprehensive medical, dental, and vision benefits with several plan options to choose from, provided by Blue Cross. HSA and FSA Plans available., • Generous Accrued Paid Time Off and Leave Programs, such as Family Care Leave and Bereavement Leave, • 401K Retirement Plan-with company match, • On Demand Pay, • Voluntary Short-Term Disability, • Holiday Pay (for worked holidays), • Life Insurance, • Employee Referral Bonus Program, • Employee Meal, • Discount Purchase Plans, Legal Services and Wellness initiatives and other benefits via our Employee Assistance Program, • A supportive, collaborative work environment, • Opportunities for growth Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Our people are purposeful, they care about food and quality, and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish, but also contribute significantly to the satisfaction and well-being of our growing community. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job DescriptionDescription: THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER • Competitive wages, training, and growth opportunities., • Early access to paycheck (pay on demand)., • Health, Dental, Vision, and Life Insurance., • Paid Vacation, Holidays, and Sick Leave., • 401K with company match., • Free meals at work., • Employee Assistance Program. Our Sous Chef, in collaboration with the Director of Culinary Experience, is responsible for all daily operations and staffing for the community's restaurant. This includes supervising all kitchen staff, meal preparation, purchasing, cost control, sanitation, safety, and staff training. As Sous Chef, you will have the opportunity to connect with and positively impact the lives of our residents daily. We create everything from traditional comfort food to unique and exciting culinary options from around the globe, and a seasonal menu that changes quarterly using fresh local ingredients. We focus on cooking and baking almost everything from scratch. The ideal candidate is a skilled and passionate culinary professional with a strong commitment to providing exceptional service to seniors. KEY RESPONSIBILITIES • Work closely with the Director of Culinary Experience (Executive Chef) to run the department efficiently and effectively within budget., • Ensure resident satisfaction through a top-notch dining experience., • Direct and manage all back- and front-of-the-house staff., • Maintain all departmental documentation according to state and federal regulations., • Assist in the planning and execution of all menus and meal preparation, department and family events, and catering functions., • Maintain inventory control of food, alcohol, supplies, and equipment, and purchase as necessary., • Assist in the recruitment efforts for the department, including interviewing, hiring, and training staff., • Cover shifts resulting from call-offs., • Prepare and cook meals following established menus, recipes, dietary, and sanitary guidelines., • Ensure proper handling and storage of cleaning supplies and chemicals., • Maintain a professional appearance., • Aid in all kitchen operations as needed. Requirements: CANDIDATE QUALIFICATIONS Education and certificates: • High School Diploma or equivalent., • Culinary education is preferred, or an equivalent combination of experience and education is required., • At least three (3) years of food preparation experience in full-service kitchen surroundings, including following recipes and cooking dishes from scratch., • At least one (1) year of supervisory experience is preferred., • Knowledge of kitchen equipment and knife handling skills., • Knowledge of dietary restrictions and meal modifications for seniors is a plus., • Proficiency in preparing a variety of meals, including large-batch cooking., • Creative culinary and prep skills are a plus., • Previous experience in senior living, healthcare, or hospitality settings is highly desirable., • Availability to work flexible shifts, including weekends and holidays.

Job Description Job Overview The Junior Sous Chef assists the Sous Chef and Executive Chef in overseeing kitchen operations, maintaining food quality and consistency, and supporting the culinary team. This role is ideal for a driven cook ready to take the next step into management and leadership. Key Responsibilities * Assist with daily kitchen operations and service execution * Support supervision and training of line cooks and prep staff * Ensure food quality, presentation, and consistency meet standards * Help with prep lists, ordering, inventory, and waste control * Maintain cleanliness and organization of kitchen and storage areas * Follow all food safety, sanitation, and health regulations * Step in to lead shifts as needed in the absence of senior chefs * Ensure that the kitchen operates in a timely way * Resourcefully solve any issues that arise and seize control of any problematic situation * Maintain a positive and professional approach with coworkers and customers Qualifications * 1–3 years of professional, high-volume kitchen experience (lead line cook experience preferred) * Culinary school training a plus, but not required * Strong work ethic, attention to detail, and ability to multitask * Leadership mindset with a willingness to learn and grow * Ability to work nights, weekends, and holidays * Passion for food, technique, and team collaboration * Accuracy and speed in handling emergency situations and providing solutions * Working knowledge of various computer software programs (MS Office, restaurant management software, POS) * Understanding of various cooking methods, ingredients, equipment and procedures Benefits Offered • Employer Paid Health Insurance: Low-Deductible PPO Plans, • Dental, Life & Vision Insurance, • Generous Employee + Guest Discounts at all Restaurant Locations, • Paid Vacation/Sick Time We use eVerify to confirm U.S. Employment eligibility.

Job Description REMI HOTEL Crescent Hotels & Resorts invites you to embark on an exciting journey as a Sous Chef for the new Modern American Diner within the spectacular Remi Hotel, a new build Autograph Collection. Nestled in the pulsating heart of downtown Scottsdale's Hospitality District, this 161-room gem combines classic western elements with bold, modern motifs, redefining the desert aesthetic and attitude. It's five food and beverage outlets range from a 1940's inspired café on the ground level to a seductive Miami-style rooftop pool deck and bar reflective of the orange groves of Morocco. Picture this: A vibrant tapestry of live, work, and play, where the city's elite mingle with young professionals in a symphony of luxury and excitement. Weekends ignite into an electrifying party scene as the Entertainment District transforms into a playground for the glamorous and the adventurous. JOIN OUR TEAM IF. . . YOU ARE LOOKING FOR: • Fun, vibrant atmosphere., • Polished, sleek, high-end space., • Work alongside a team of true hospitality professionals and culinary talents., • A dynamic leadership team that celebrates you for your individuality., • Supportive team and leadership. OUR RESTAURANT CONCEPTS The Sous Chef will oversee all of the food operations for the Modern American Diner. These hotel concepts & outlets include: • Fine Dining Japanese Steakhouse with Sushi, Robata, and a Whiskey-Based Speakeasy., • Rivera Beach Club-inspired Rooftop Pool Lounge with Cabana Service, Refreshing cocktails, and a 270-degree view of the valley., • American Diner with a modern twist. Serving breakfast, lunch, and dinner with boozy milkshakes, late-night excitement, and a full bar., • In-Room Dining WHAT WE EXPECT DUTIES & RESPONSIBILITIES • Kitchen Operations Oversight., • Execute and maintain quality and consistency of food with full adherence to corporate standards to acquire and protect restaurant sales - act with a sense of urgency, be friendly, professional, and engaged, • Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service, • Understand the market and surrounding areas (i.e. restaurants, businesses, hotels), • Regularly measure and evaluate service through company service audits, and leveraging guest/employee feedback, • Maintain the highest level of safety, security, sanitation, and cleanliness of facility, • "Inspire, Inspect, and Inform" restaurant personnel on a daily basis, • Follow, maintain, and enforce adherence to kitchen schedules, par lists, prep lists, order guides, and opening/closing procedures., • Assist in overseeing kitchen repairs and maintenance, weekly food inventories, food education at pre-shift meetings, and quarterly food shows for FOH/BOH staff., • Understand how to use basic computer applications and POS systems., • Develop skillset of hourly kitchen staff, participate and conduct quarterly kitchen employee evaluations, and assist with kitchen employee sourcing, hiring and discipline., • Develop hourly team., • Maintain and manage systems., • Conduct quarterly management evaluations to track improvement of fundamental skills., • Develop hourly staff positions within the restaurant, conduct quarterly restaurant staff evaluations., • Hire great talent and terminate any member of the staff on an as needed basis., • Participate in PR, Marketing, and Sales Building efforts/tactics for both the restaurant and the food operations at the REMI Hotel., • Must firmly confront poor performance while also recognizing and rewarding good performance., • Maintain good rapport with vendors and have the capacity to work with multiple owner wants and needs., • Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills., • Implement efficient and productive systems/processes in all departments (staffing levels, etc.)., • Build a culture of financial responsibility (sales tracking, labor, waste, breakage, PPA, costs)., • Accurately process and submit., • Develop, establish, implement, and enforce proper and timely use of waste sheets and labor proforma., • Actively make efforts daily to improve Food Cost, Labor Cost and Supplies and stick to budgets., • Approve/track all spending and prepare any necessary paperwork in a prompt and organized fashion., • Must have thorough understanding of Arizona labor and hiring laws., • Must follow in-house safety program and conduct monthly in-house health inspections., • Must adhere to corporate kitchen cleanliness standards, ordering/receiving standards, and shelf-life guidelines., • Commit to source locally when possible and cultivate diversity in the kitchen. IDEAL CANDIDATE WILL HAVE • Minimum of 2+ years of Chef experience within a high-volume fine dining restaurant and/or hotel environment., • Minimum of 8+ years cooking experience, • ServeSafe Certified, • Ability to work on your feet for extended hours., • Strong organizational and time management skills with a particular attention to detail., • Strong knife skills., • Must be available to work irregular hours, shifts, weekends, special events, weekends and holidays., • Strong food and beverage knowledge., • Strong organizational and time management skills with a particular attention to detail. PHYSICAL REQUIREMENTS The physical requirements listed below are examples of those of the Sous Chef may need to perform in order to carry out essential job functions: • Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects., • Ability to work in hot and cold environments. OUR COMPANY MISSION To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh. WHAT MAKES US UNIQUE You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with. WE OFFER • $65-$75K Annual Salary, • Medical/Dental/Vision Insurance, • Supplementary Benefits, • Fun Work Environment, • Paid Time Off: Vacation & Sick Leave, • Growth & Development Opportunities

Job DescriptionDescription: WHO WE ARE We are a restaurant group that thrives on creating authentic and inspiring experiences for the communities we serve. Through the contributions of countless incredible people, past and present, we’re headed to the moon with a simple mission — to make people feel good. While no one on the team is quite like the other, it’s our common values that keep us united. • Be Authentic and Humble, • Act with Integrity, • Bring Good Energy, • Achieve as a Team, • Get Extraordinary Results, • Inspire with Hospitality ABOUT THE SOUS CHEF ROLE As a Sous Chef your goal is to assist the Executive Chef in providing quality food in a timely and efficient manner while directing kitchen employees to maintain company standards in quality, cleanliness, and sanitation. This position is responsible for the resources of the company directly and indirectly related to the kitchen. TO BE SUCCESSFUL YOU MUST • Deliver an outstanding food experience that guests will remember as unique and fulfilling., • Provide direction, delegate, and trust in your culinary team to complete all prep work, adhere to recipe standards, and follow cleanliness guidelines., • You are an inventory BOSS., • Ensures quality and safety of product in all aspects of production, storage, and presentation., • You are detail oriented and won’t hesitate to provide financial accuracy of sales, expenses, and inventory., • Work closely with your team to mentor and develop leadership skills., • Guide your team to make the right choices that build trust and get the best results., • Ensure that each shift is staffed with A-Players who know their role., • Communicate to your team their personal development pathway and areas of responsibility., • Document all issues to provide accountability for your team’s actions., • Recognition and rewards for your hard work, • Generous meal benefit program, • Access to Medical, Dental and Vision Benefits, • Mental wellness and life event management program, • Fitness discount program, • Telehealth services, • 401K with company match, • Paid time off and earned paid sick time, • Company provided Holidays off, • Company paid life, accidental, and long-term disability benefits., • Paid Parental Leave up to four weeks when eligible., • Competitive base compensation and potential annual 20% bonus paid quarterlyRequirements:, • The position requires 1 year of full-service restaurant Kitchen Manager experience or 3-5 years of service industry management experience. Internal candidates must be in good standing and free of performance issues within 1-year time-period. Combined work experience and education will be considered in decisions., • Associate’s degree in Culinary, Hospitality, Management, or Business preferred., • State Food Handler’s Management Certification is required

Job Description Unidine is hiring immediately for a full time SOUS CHEF position. • Location: Revel Scottsdale - 8225 East Indian Bend Road, Scottsdale, AZ 85250., • Schedule: Full time schedule; open availability is preferred. Days and hours may vary. More details upon interview., • Requirement: Previous related experience is required., • Pay Range: $26.00 per hour to $28.00 per hour WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Unidine is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Req ID: 1487936

You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering. Working as the Senior Sous Chef. Assists the Executive Chef with managing cost controls and control expenditures for the account.

Assists the Chef with all Kitchen responsibilities. Oversee all food production including that used for the restaurant and bar, banquet functions, and any catering to the expectations of the store Chef.

As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solv

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McDowell Mountain Golf Club - Scottsdale, AZ.Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests.We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine

As the Sous Chef, you will support the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, safety, and presentation. Sous Chef - Healthcare | Location: Phoenix, AZ 85031.

The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions in an

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Train, supervise, schedule and participate in activities of chefs, cooks and stewards. Ability to conduct meetings, menu briefings and maintain effective communication lines between line staff, reporting supervisors, peers and Executive Banquet Chef.

Assists Executive Chef with all kitchen operations and preparation.

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Assistant KM/Sous Chef responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory, and complying with safety and cleanliness standards. Train kitchen staff on prep work and food plating techniques. Proven work experience as a Kitchen Manager, Restau

Sous Chef experience - You've got strong kitchen leadership skills and hospitality chops to match. Support the Executive Chef in hiring, training, and scheduling a high-performing culinary team. What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role

Leads kitchen team in Executive Chef's absence. Works with head chef to maintain kitchen organization, staff ability, and training opportunities. Assists head chef with menu creation.

The Sous Chef assists the Executive Chef in all of the daily duties. Sous chefs report directly to the head or executive chef and assist with managing kitchen operations. Implement all cleaning schedules and duties set up by the Executive Chef.

You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. Assists the Executive Chef with managing cost controls and control expenditures for the account. Assists the Executive Chef with planning and creating menus.

The Sous Chef supports the Corporate Chef at our Scottsdale, AZ Showroom by assisting with food preparation, cooking demonstrations, menu development, ordering, and overall kitchen operations. Supervise kitchen operations in the Chef’s absence.

Our Sous Chef, in collaboration with the Director of Culinary Experience, is responsible for all daily operations and staffing for the community's restaurant. As Sous Chef, you will have the opportunity to connect with and positively impact the lives of our residents daily. Work closely with the Dir

Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up.

We are looking for a highly experienced and creative Executive Chef to join our fast-paced and growing restaurant. Executive Chef Duties and Responsibilities. Delegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the day.

The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs,

Competitive Pay and incentive opportunity.Medical, Dental, and Vision Coverage within 30 days of employment.Retirement savings program with company match.Fox Restaurant Concept locations.Additional discounts at The Cheesecake Factory and North Italia.Gym, fitness studio & nutrition discounts offered

Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

The Junior Sous Chef assists the Sous Chef and Executive Chef in overseeing kitchen operations, maintaining food quality and consistency, and supporting the culinary team. Step in to lead shifts as needed in the absence of senior chefs.

Collaborate with the Executive Chef and/or Executive Sous Chef to plan, prepare, and serve all food items and menus. The Sous Chef at Paradise Valley Country Club is responsible for managing and coordinating the activities of Line Cooks, Pantry Cooks, Dishwashers, Steward, Garde Manger, and Assistan

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As Chef De Partie you will have a hands on approach, along with the Junior Sous Chef and Chef de Cuisine, to ensure all food items are prepared to the highest standards in flavor and presentation. You will report to the Sous Chef. Lead Commis Chefs and Demi CDP's.

As the Sous Chef, the primary task is to assist the Executive Chef in running the back-of-house, including the team of line and prep cooks, event chefs, dishwashers, and food expeditors. Responsibilities for Sous Chef. Assume the role as Executive Chef in his or her absence.

As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Provide performance feedback of entire team to the Chef De Cuisine. Minimum three years' experience of which at least two years working as Chef de P

Consider applying to become a Sous Chef with the Merrill Family of Senior Living Communities!. Are you passionate about working with seniors? Are you dedicated to supporting seniors on their wellness journey to ensure they are provided with an atmosphere that values individualism and dignity? If so,

Prepare written food requisitions for supplies and food items for recipe preparations. Minimum five (5) years of experience in food preparation, food knowledge and kitchen staff supervision. Provider Contract Food Service specializes in providing culinary and hospitality excellence to our clients fo

You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. Assists the Executive Chef with planning and creating menus. Assists the Executive Chef with managing cost controls and control expenditures for the account.

For more than 2 years, as a chef, you've been a key ingredient in the success of a full service, high-volume restaurant.

The Sous Chef is the direct management assistant to the Chef and is second in command in the kitchen. The Sous Chef prepares foods for service according to assignment by the Chef and General Manager. The Sous Chef must also assist in planning; giving direction to all employees within the unit, achie