Trabajos sous chef en Phoenix, Arizona - Page 2Crear alertas

Job Description Sous Chef Why Join Our Team? • Industry-Leading Compensation Package, • Up to 10% of the base salary in performance-based bonuses, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As a Sous Chef, you will be responsible for overseeing kitchen operations, maintaining exceptional food quality, and supporting a collaborative and efficient kitchen team. Your leadership will ensure flawless execution, consistency, and an elevated guest experience. Key Responsibilities • Culinary Leadership & Execution, • Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency, • Lead and oversee food production, ensuring dishes meet our brand and presentation standards, • Expedite orders to maintain a smooth, efficient, and timely service flow, • Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness, • Assist in creating and executing daily specials that align with seasonal trends and guest preferences, • Ensure all recipes, plating guides, and portioning are followed to maintain consistency, • Team Development & Kitchen Culture, • Train, mentor, and inspire kitchen staff to meet our high culinary standards, • Ensure strong communication and teamwork between BOH and FOH teams, • Foster a collaborative and energetic kitchen environment that promotes growth and excellence, • Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency, • Operational & Financial Performance, • Monitor and manage labor, food costs, and inventory to stay within budget parameters, • Implement waste reduction and portion control strategies to optimize efficiency, • Work closely with the purchasing team to ensure the highest quality ingredients are sourced, • Review monthly P&L statements and assist in addressing variances, • Safety, Compliance & Cleanliness, • Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines, • Maintain a clean and organized kitchen, ensuring all food is properly stored and handled, • Ensure all kitchen equipment is properly maintained and in safe working conditions, • 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment, • Strong understanding of kitchen operations, food cost management, and inventory control, • Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine, • Ability to execute all kitchen positions and support line staff during peak hours, • Exceptional knife skills and ability to train others in proper techniques, • Strong leadership, communication, and problem-solving skills, • SERV Safe Management Certification (or equivalent to state regulations), • Ability to stand for extended periods and work in a high-heat environment, • Capability to lift and carry up to 50 lbs. This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Job Description Sous Chef – Upscale Casual New Restaurant Opening Scottsdale, AZ | $65,000 – $70,000 | Competitive Benefits About Us We are a new elevated neighborhood restaurant in Scottsdale, blending modern American cuisine with coastal Mediterranean influences. Our menu celebrates flavors rooted in the spice markets of Marrakesh, the kitchens of Southern Italy, the Iberian Peninsula, and Asturias — reflecting our chef-owner’s family journey. We’re passionate about creating an experience where every guest feels at home. Hospitality is our love language, and we bring that same spirit into our team culture. The Role: Sous Chef We are seeking a Sous Chef to join our leadership team and work closely with the Executive Chef to ensure excellence in all aspects of culinary operations. The ideal candidate is passionate about food, thrives in a collaborative environment, and has the leadership skills to inspire and develop a kitchen team. Responsibilities • Support the Executive Chef in daily kitchen operations, menu execution, and specials., • Lead and mentor line cooks, prep team, and dish staff with a focus on consistency, quality, and teamwork., • Uphold and enforce kitchen standards of cleanliness, organization, and food safety (HACCP compliance)., • Assist with ordering, inventory, and vendor relations to ensure cost efficiency and product quality., • Maintain high culinary standards in preparation, plating, and portioning., • Collaborate on menu development and seasonal dishes., • Step into the role of kitchen lead in the Executive Chef’s absence. Qualifications • 3+ years of experience as a Sous Chef or Kitchen Supervisor in an upscale casual or fine dining setting., • Strong leadership skills with the ability to train, motivate, and hold team members accountable., • Knowledge of Mediterranean and modern American cuisine a plus., • Proven ability to manage costs, control waste, and support efficient kitchen operations., • Excellent communication and organizational skills., • A passion for hospitality and creating memorable guest experiences through food. Why Join Heritage? • Competitive salary $65,000–$70,000 depending on experience., • Comprehensive benefits package (medical, dental, vision)., • Dining discounts and perks., • Opportunities for professional growth within a chef-driven, community-focused restaurant., • Be part of a passionate team shaping one of Scottsdale’s most exciting new dining destinations. Send your resume to Don Hutcheson. #ZRDH

Job DescriptionSUMMARY The Sous Chef is responsible for managing the kitchen staff in the absence of the General Manager and oversees the preparation of hot food and related inventory levels of the kitchen. The Sous Chef will be an on-site problem solver in the event of situations arising that require immediate action, and the Sous Chef will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. Benefits Package: • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2025 Benefits Guide Under the direction of the General Manager, the Sous Chef’s primary responsibility is to oversee the preparation of hot food and related inventory levels of the kitchen while maintaining Air Culinaire Standards. • Quality Control each order for adherence to Corporate and Government guidelines., • Maintain consistency in food quality standards., • Rotate all products. Label and date all food in kitchen., • Use preventative maintenance with all kitchen equipment., • Must have experience with large scalable productions., • Train all kitchen staff on potential hazards and general safety and SOPs., • Dress professionally and within the guidelines of Company procedures including the company approved uniform., • Carry company provided telephones/radios at all times when on duty out of the office and communicate with your local operation and the company call center as required or needed., • Minimize the use of cell phone time by utilizing “walkie-talkie” functionality if available., • Guest Service – Exhibiting a keen understanding and demonstration of hospitality principles., • Manager and Sous Chef experienced required., • Four-year culinary degree preferred., • Spanish speaker preferred., • Individual must have 5-7 years of experience in a kitchen environment within a catering or fine dining establishment., • Current Safe Food Handling Certificate., • Strong knowledge of proper food handling procedures and government regulations regarding the food code., • Strong culinary skills, food safety, good purchasing and inventory skills., • Culinary preparation and excellent knife skills are a must., • Demonstrated ability to work well with others in a team-driven, fast-paced environment is essential., • Leadership skills and looking to be hands on and growing a team and a market., • Spanish Speaker preferred., • Supervisory experience preferred., • Must be able to legally drive and have a current valid driver’s license., • Must be able to work a fluctuating schedule, including weekends and holidays., • Clear driving records., • Positive attitude and team oriented., • Strong organization and logistic skills., • Pre- employment criminal background check, • Pre-employment Drug Test, • MVR (if applicable to the position) Disclaimer: This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job DescriptionDescription: Cook 2 $19.52 to $23.00 Hourly $2500 Sign-On Bonus (Conditions Apply) Job Opening (Subject to Change): • Full Time / Thursday-Monday / 1045am-715pm Major Duties and Responsibilities: • Must know cooking temperatures, • Works on the line preparing, cooking and plating foods sent through from the restaurant ensuring to follow the kitchen manual provided and directions from the Chef in charge., • Responsible for food preparation such as cutting, peeling, chopping and slicing fruits and vegetables as well cutting of meats & fish. Carves and displays meats, vegetables, fruits, and salads; replenishes service lines as necessary., • Uses various cooking techniques, including but not limited to baking, broiling, frying, grilling, steaming, braising, boiling, and pressure cooking., • Checks all food cooking and holding temperatures on a regular basis; assures that proper holding and storing temperatures are reached, maintained and recorded. Tests foods being cooked for quality., • Ensures that all equipment and utensils used in the preparation of food are clean and sanitized. Maintains a continuous state of cleanliness., • Provides the staff with information regarding taste, nutrient content, and preparation of the daily menu items., • May be required to prepare special and modified diets according to prescribed standards., • Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions., • Communicates on a regular basis with the Sous Chef and Cook 3 regarding kitchen and food preparation procedures, policies affecting the kitchen and/or the kitchen staff., • May be required, based on assigned location, to operate/drive a golf cart for the purpose of transporting supplies around campus as needed. This may also include transporting employees, residents and/or guests when needed., • Full understanding of residents’ rights, including the right to be free of restraints and free of abuse. Is responsible for promptly reporting to the Director of Health and Residential Services or President/CEO incidents or evidence of resident abuse or a violation of residents’ rights., • Protects and promotes resident rights, including confidentially, privacy, dignity, and freedom from abuse., • Maintains the comfort, privacy, confidentiality and dignity of each resident in the delivery of services. Interacts with residents in a manner that displays warmth and promotes a caring environment., • Maintains confidentiality for residents to meet HIPAA guidelines., • Ensures organizational and departmental policies, procedures, and guidelines, as well as federal, state, and local regulations are met and followed., • Assists in maintaining a safe, neat, and clean environment. Reports all deficiencies to the appropriate person, such as equipment problems, need for repair or special needs of residents., • Performs all job responsibilities in accordance with prescribed safety and infection control procedures without causing harm or risk to self, others or property., • Has ability to read, understand, follow and enforce safety procedures., • Consistently complies with Arizona State Department of Health Service standards. Ensures the safe and proper handling of all food items according to HACCP. Adheres to safety practices and procedures., • Attends and participates in training activities, meetings, and seminars as required., • Exhibits qualities of a team player, interacts courteously and appropriately, maintains a positive attitude. Addresses problems and conflicts in a professional and respectful manner., • Demonstrates excellent customer service etiquette with all levels of staff residents, and guests., • Perform other duties as assigned.Requirements: Required Skills and Abilities: • Has knowledge of Maricopa County food regulations and sanitation requirements., • Has ability to listen to instructions and follow directions., • Is organized, able to multi-task, think creatively and to adapt to different situations., • Must be able to complete training on computer and/or other devices., • Maintain competency in the position and knowledge of trade/industry advances and new technologies., • Preferably has a high school diploma or GED equivalent., • Has a minimum of two years’ experience working in a high-volume restaurant., • Has minimum of one year experience working on a cook’s line in a high-volume restaurant., • Has minimum of two years’ experience basic knife skills., • Obtains a Maricopa County food handler’s card within 30 days of employment. (We will assist you), • Is able to carry/lift/push/pull up to 50 pounds., • May need to operate a fire extinguisher. Physical: kneeling, lifting/moving, carrying/transporting, walking/traversing or moving, sitting/stationary position, bending, reaching to include forward and above shoulder level, pulling, pushing, fine manipulation (pen, using a mouse), gross/total manipulation (firm hand grasping, twisting), twisting, stooping Cognitive: direct others, written and oral communication, work under time constraints, concentrate amid distractions, math/calculations, ensure accuracy of details, creativity, remember names and details, problem solve, make decisions, work rapidly, examine/observe details, analytical ability, working within minimal errors, reason (make sense of things) Environmental: inside, humid, toxic or caustic chemicals, hot, odors, fumes, near moving mechanical parts, working with others, working around others, working alone Hiring Process: • Pre-employment Drug Screening, • Criminal Background Check, • Adult Protective Services (APS) Registry Check, • Fingerprint Clearance Card (we can assist), • Employment Verification, • TB Testing, • Royal Oaks is a Drug Free Workplace. Royal Oaks conducts pre-employment, random and reasonable suspicion drug testing in accordance with its drug-free workplace policy. Royal Oaks' general hiring policy does not discriminate against registered medical marijuana cardholders. However, in accordance with A.R.S. 23-493.06 Royal Oaks may decline to employ or to continue to employ persons in safety-sensitive positions based on the results of drug testing., • Get Health Benefits Fast – Medical, Dental, and Vision benefits start the first day after the month you're hired! (Full-time only), • Employee Assistance Program (EAP) – Access to mental health support, legal counseling, financial coaching, and more through Talkspace and other resources., • Choice of Two Affordable Medical Plans – Starting as low as $66/paycheck for employee-only coverage (Full-time only)., • On-Campus Medical Providers – Convenient healthcare options right at your workplace., • Six Annual Paid Holidays – Enjoy time off to recharge with paid holidays throughout the year., • Generous Paid Time Off (PTO) – Start accruing PTO from day one, with up to 3 weeks in your first year (Full-time only)., • Cash in Unused PTO Hours – Convert unused PTO into cash (limits and details apply)., • Volunteer Time Off (VTO) – Get 4 hours of paid VTO annually to give back to your community, without using your PTO., • Referral Bonus – Earn up to $600 for each friend you refer who gets hired – and there’s no limit to how many people you can refer!, • Scholarship Program – Receive up to $5,000 annually in tuition reimbursement to support your educational goals., • Career Growth Opportunities – We promote from within! Last year, we proudly promoted over 30 employees., • FREE Fitness Center Access – Stay healthy with on-site gym facilities or enjoy gym reimbursement up to $200 annually., • Annual Shoe Reimbursement – Get up to $40 annually for work shoes to keep you comfortable and stylish., • Uniform & Reimbursement – Uniforms provided or reimbursed for many positions., • Covered Parking – Convenient parking at no extra cost., • Employee Meal Discount – Enjoy 20% off meals while at work., • Free Starbucks Coffee – Fuel up with free Starbucks coffee anytime!, • Exclusive Employee Discount Program – Save big on travel, electronics, entertainment, and more!, • Snacks in the Office – Because we know everyone loves a good snack!, • 30-minute phone interview with a Royal Oaks Recruiter, • We are a retirement community for Independent Living, Assisted Living and Memory care for our 700+ residents., • We have 400 employees, • We are located on 52 acres, • We serve over 1300+ meals daily (breakfast, lunch, dinner and weekend brunch), • We have over 150+ Food Service employees., • We have 12 onsite dining rooms, including a Café Grill Dining, Casual Dining, Buffet Dining and High-End Scale Dining. Our dining rooms range from 25-100 seats each., • We have 7 kitchens, including 1 kitchen measuring at 4500 square feet and several smaller kitchens too. Some of our smaller kitchens only hold 1-10+ cooks and dishwashers per shift. Some of our larger kitchens hold 30-40+ cooks and dishwashers per shift., • We have a brand-new Culinary Building consisting of a 3200 square foot state-of-the-art culinary kitchen, including Award Winning high-end Hestan Appliances. Attached to that kitchen are 3 brand new restaurants, which include outdoor seating with waterfalls, and glass fire pits., • We have a stone pizza oven that was hand made in Italy just for Royal Oaks. It was shipped over on a barge ship that took several months to arrive. Master your pizza skills learning to cook in this magnificent stone pizza oven., • We have an Executive Chef, an Executive Sous Chef and 3 Sous Chefs, most of which were promoted from our internal kitchen employees. You too can grow with us!, • We have several cooks that have been working at Royal Oaks between 15 to 38 years each, • We have a large Catering Department for onsite private events for our residents and staff members serving over 100+ on-campus events every year! Some events are very small, some rather large! Some indoors and some outdoors., • 2024 Compass Community Living Account of the Year - West Region, • 2024 Culinary Award = Inspirata Pointe at Royal Oaks has been awarded the Platinum Winner in Environments for Aging’s (EFA) 2nd Annual Dining Competition

Job Description King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team! Competitive hourly rate starting at $16 - 19 / hour depending on experience. We keep it reel! Free shift meals, premium benefits, an amazing culinary family, growth opportunities, and more! Are you hooked yet? What do we bring to the table? • Growth Opportunities, • Great training and commitment to promotions from within!, • Teamwork / Flexible Hours, • Education Reimbursement, • Generous Dining Discount, • Professionalism, • Productive Environment, • Strong company culture Once hired, you will be trained in your area of expertise to ensure your capability and understanding of safety and sanitation. You will be trained on our kitchen standards and you will contribute and excel in a team service environment. You will be responsible for following all company standards and guidelines, and performs opening, on-going, and closing side-work duties. ESSENTIAL QUALIFICATIONS • 18 years of age, • High School graduate, • Food Handlers Card, • Ability to satisfactorily communicate verbally in English with management and co-workers., • Ability to maintain complete knowledge of correct maintenance and use of equipment., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Complete opening and closing duties as assigned, • Wash all soiled china, glass and flatware using proper cleaning procedures and equipment., • Under direction of Chef or Sous Chef and time permitting, help with stocking of incoming supplies and perishable items, using proper handling., • Participate with cleaning of the kitchen, to include the entire back of the house., • Load and unload china, glass and flatware from dishwasher to their appropriate storage area., • Maintain a clean, dry and safe dishwashing area and kitchen., • Follow manager’s instructions., • Report to supervisor before leaving duty., • Follow maintenance program and cleaning schedule., • Alert management of any safety hazards immediately.

Job Description Summary - We are Taste of Memphis - check us out at A Cook is experienced professional who has worked in a professional kitchen and can produce a variety of menu items. This role is the primary cook in each location and may perform basic supervisory responsibilities if the on-duty Chef or Sous Chefs are off. A Cook ensures the creation of great food for guest restaurants, staff dining rooms, and catered special events. This is an excellent development role for any culinary professional looking to grow into a Sous or Executive Chef role in the future. Responsibilities • Produce high-quality hot and cold foods according to recipes developed by the Executive Chef, • Organize all food prep station to ensure smooth and efficient flow in the kitchen., • Ensures that inventory of supplies is completed regularly, and items required are in-stock., • Has the ability to prepare ala carte requested food items as needed to meet special guest dietary requirements., • Ensures all service lines are replenished as needed on an ongoing basis., • Prepares all stations and ensures the kitchen is clean and ready for the next shift., • Communicates clearly if any kitchen or menu items are running low and need to be ordered., • Ensures deliveries are stored in their proper place and in a timely manner., • Ensures all kitchen areas are kept organized and clean, including storage shelves, hallways, work surfaces, walk-ins, refrigerators and coolers., • Assists with coaching and training prep cooks or staff members new to the kitchen., • Assumes leadership responsibility to ensure safe and efficient kitchen operations if the Head Chef or Sous Chef are absent., • A minimum of one year of experience as a Cook in a fast-paced, high-volume kitchen operation is required., • A Culinary degree or equivalent work experience is preferred., • ServSafe certification or food handler sanitation certification is preferred., • Must follow all health department and food safety requirements as determined by the State and as expected by the Executive Chef, including following HACCP and ServSafe principles., • Experience in a seasonal work environment preferred., • Experience working in a kitchen with a diverse workforce preferred., • Must be relaxed, fun, and a true team player., • Must be willing to do whatever it takes to get the job done right., • Must be resourceful and resilient with the ability to “shake it off” if things don’t go exactly as planned., • Must be organized and a real multi-tasker., • Must have a strong sense of urgency and “getting things done.”, • Must have a natural drive and curiosity about the business and what “could be…”, • Must have good communication skills and a willingness to communicate professionally and directly., • Must have a passion for hospitality and real guest service focus.

About the Company PROformanceOM.com is a trailblazer in the rapidly growing $20 billion grab-and-go industry, setting new standards for fresh, healthy, and convenient food options. Powered by proprietary in-house technologies, a state-of-the-art commissary, and a fully integrated distribution and transportation network, PROformanceOM.com delivers exceptional quality and consistency at scale. As an industry innovator and trendsetter, the company is committed to redefining Grab & Go with offerings that support active, health-conscious lifestyles — wherever life takes you. About the Role We are seeking a highly skilled and creative Executive Chef to lead our kitchen operations concept. The Executive Chef will oversee menu creation, food preparation, and kitchen staff management, ensuring exceptional culinary experiences that align with our brand’s vision and standards. This role requires a passion for innovative cuisine, strong leadership, and a commitment to maintaining high-quality food and safety standards. Key Responsibilities • Plan, direct, and oversee all food operations for this concept of our PROformance Kitchen, • Develop and implement menus in collaboration with the culinary team to ensure quality, variety, and profitability., • Monitor and maintain food and beverage inventory levels; manage purchasing and vendor relationships to ensure cost-effectiveness., • Ensure compliance with health, safety, and sanitation regulations., • Recruit, train, schedule, and supervise food staff, fostering a culture of teamwork, accountability, and excellent customer service., • Analyze financial reports to monitor budgets, control costs, and identify areas for improvement., • Innovation: Stay updated on culinary trends and introduce creative dishes to elevate the menu and attract customers., • Handle customer inquiries, feedback, and complaints promptly and professionally., • Ensure all operations comply with local, state, and federal food service laws., • Prepare and present performance reports and recommendations to senior management., • Highest Standards: Ensures that all areas meet all safety and housekeeping requirements and standard keeps getting raised. Qualifications • Education: Culinary degree or equivalent professional training from an accredited culinary school preferred., • Experience: Minimum of 5–7 years of culinary experience, with at least 2–3 years in a leadership role (e.g., Executive Chef or Sous Chef)., • Demonstrated leadership ability, with the ability to engage and motivate others, • Strong leadership and team management abilities., • Exceptional culinary expertise and creativity in menu design., • Excellent communication and interpersonal skills., • Ability to thrive in a fast-paced, high-pressure kitchen environment., • Proficiency in [Microsoft Office Suite], • Ability to analyze data and make data-driven decisions. Physical Requirements • Ability to work in a food production area, including standing for extended periods and lifting up to 70 lbs. Job Type: Full-time Benefits: • 401(k), • 401(k) matching, • Dental insurance, • Health insurance, • Paid time off, • Vision insurance

Oak View Group - Mortgage Matchup Center [Kitchen Supervisor / Cook] As an Executive Sous Chef at Oak View Group, you'll: Ensure budgeted food percentages are achieved through effective control measures; Control labor costs through effective scheduling of Public Foods kitchen staff, cross-training a

Oak View Group - Mortgage Matchup Center [Kitchen Supervisor / Cook] As a Sous Chef at Oak View Group, you'll: Supervise all line set-up, prep and breakdown activities; Measure, mix and cook ingredients according to recipes; Use a variety of pots, pans, knives and other equipment to prepare and serv

Oak View Group - Mortgage Matchup Center [Kitchen Supervisor / Cook] As an Executive Sous Chef at Oak View Group, you'll: Ensure budgeted food percentages are achieved through effective control measures; Control labor costs through effective scheduling of Public Foods kitchen staff, cross-training a

Oak View Group - Phoenix Mercury Training Facility & Phoenix Suns HQ [Kitchen Supervisor / Cook] As a Sous Chef at Oak View Group, you'll: Supervise all line set-up, prep and breakdown activities; Measure, mix and cook ingredients according to recipes; Use a variety of pots, pans, knives and oth

Eddie V's Prime Seafood - 15323 N Scottsdale Rd [Kitchen Supervisor / Cook] As a Sous Chef at Eddie V's Prime Seafood, you'll: Support the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food, proper food safety and sanitation procedures and profit

Gecko Hospitality - 60k/year - 70k/year [Kitchen Supervisor / Cook] As a Sous Chef at Gecko Hospitality, you'll: Oversee kitchen operations and assist the head chef in menu planning; Manage inventory and ensure quality control of ingredients; Train and supervise kitchen staff to maintain high culina

Landry's - JobID: 33608 [Kitchen Supervisor / Cook] As a Sous Chef at Landry's, you'll: Lead the culinary team in creating innovative dishes; Oversee food preparation and presentation; Ensure quality and consistency in all menu items; Collaborate with Executive Chef to develop new recipes; Train and

Landry's - JobID: 33700 [Kitchen Supervisor / Cook] As a Sous Chef at Landry's, you'll: Lead the culinary team in creating innovative dishes; Oversee food preparation and presentation; Ensure quality and consistency in all menu items; Collaborate with Executive Chef to develop new recipes; Train and

A Healthier Future Starts With You!.As a Kitchen Lead, you'll be an ambassador for our mission: building healthier communities by connecting people to real food.You're the backbone of our hot food preparationensuring every guest receives high-quality, properly cooked, and well-presented food through

This position will align you Sous Chef, Chef, Staffing. A well-respected, national restaurant group needs an experienced Kitchen Manager / Sous Chef.

Eurest + We are hiring immediately for a full time SOUS CHEF position. Requirement : Prior experience in banquet, catering, mass production, and chef test. Job Summary Summary: Helps Executive Chef prepare and cook foods.

Job Summary** Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the o

Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

We take pride in everything w Sous Chef, Executive, Chef, Restaurant, Staffing.

Assists Executive Chef with all kitchen operations and preparation.

Assists Executive Chef with all kitchen operations.

Cook menu items assigned to station Be mindful of special requests and dietary restrictions Ensure dishes meet quality standards and adhere to recipes Assists sous chefs and head chef in the kitchen Disposes spoiled food and other waste material Main Line Cook, Cook, Restaurant.

Eurest Position Title: Sous Chef Delta Sky Club Phoenix Pay Grade: 15 Reports To: Salary: $75,000/year Other Forms of Compensation: As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportuniti

Job Description Job Overview The Kitchen Manager is second in command of our kitchen. You will follow our Executive Chef’s specifications and guidelines. The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction. Responsibilities and Duties ● Help in the preparation and design of all food and drinks menus ● Produce high quality plates both design and taste wise ● Ensure that the kitchen operates in a timely way that meets our quality standards ● Fill in for the Executive Chef in planning and directing food preparation when necessary ● Resourcefully solve any issues that arise and seize control of any problematic situation ● Manage and train kitchen staff, establish working schedule and assess staff’s performance ● Order supplies to stock inventory appropriately ● Comply with and enforce sanitation regulations and safety standards ● Maintain a positive and professional approach with coworkers and customers Requirements · Proven working experience as an executive chef, sous chef and/or kitchen manager in a high-volume kitchen · Excellent record of kitchen management · Ability to spot and resolve problems efficiently · Capable of delegating multiple tasks · Communication, organization & leadership skills · Keep up with cooking trends and best practices · Working knowledge of various computer software programs (MS Office, restaurant management software, POS) · BS degree in culinary science or related certificate 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 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 Position Overview: Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: • Manages back of house team members, operations and food production for the restaurant and FIREBAR®, • Trains and develops Sous Chef(s), • Provides direction and training to team members by coaching, counseling and providing feedback on job performance, • Cross trains team members—evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station, • Supervises and participates in butchering and portion control on each shift, • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Excellent earning potential, • Participation in monthly Profit-Sharing Plan, • Comprehensive training, • Three weeks paid time off a year, • 401k + company match, • Competitive benefits — Medical, Dental, Vision, & Life Insurance, • New restaurant openings — several growth opportunities for all team members!, • 2 years high volume, full service restaurant experience in a management position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience preferred Firebirds is an Equal Opportunity Employer.

Job Description JOB SUMMARY This position contributes to the Sanctuary on Camelback Mountain success by directing the culinary operations and food quality for the entire resort in the absence of the Executive Chef. The Executive Sous Chef is expected to be a ‘hands-on’ leader maintaining the highest standards of quality to our guests, overseeing training, scheduling and motivating culinary team. This position holds the responsibility for the daily operations of the elements kitchen, as well as, the overall profitability of elements; a focus on living the Sanctuary Commitments and promise to Care Enough to Do It Well are critical to the success of this position as a Sanctuary community member. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive · Lead by example in areas of culinary technique and proactive hospitality skills. · Assist whenever or wherever needed to assure timely, smooth, quality service. · Order, receive and store products, and ensure all specifications are met. · Responsible for the overall cleanliness and organization of the kitchen and Camelback Café. · Maintain consistency of product and style with great attention to food quality, taste and presentation. · Help maintain a safe and sanitary work environment in accordance with Arizona Health and Safety codes. · Aid in the concept, creativity, revision and implementation of all menus including costing, specifications and standards. · Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. · Carry out supervisory responsibilities in accordance with organization policies and applicable law. · Ensure all stations are properly staffed. · Supervise and schedule all kitchen staff as it relates to budget and business levels. · Monitor kitchen payroll, and take an active role in ordering product and other administrative tasks. · Effectively recommend as to hiring, promotions, wage adjustments, disciplinary actions, including terminations. · Conduct performance appraisals as necessary; perform 90 day and annual evaluation of staff. · Effectively coach and counsel (when appropriate) providing continued staff development. · Maintain high employee morale and a good reliable staff; motivate and train staff. · Cultivate a strong working relationship with the elements service staff, In-Room Dining and Pool outlets, and perpetuate a spirit of teamwork between the kitchen and all service staff. · Ensure that all employees maintain high standards of attire and personal hygiene. · Ensure that hourly employees have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory). · Ensure proper maintenance and care is exhibited by all employees toward equipment. · Embrace and support the resort’s guidelines and procedures. · Maintain good safety habits and report unsafe or hazardous conditions to Security. · Report any equipment in need of repair to the Chief Engineer for service. · Perform additional duties as requested by the Executive Chef. JOB REQUIREMENTS 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 drive a van and/or golf cart; must have a clean driving record. · Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and multi-tasking skills. Must be detail oriented. · Must be able to convey information and ideas clearly. · Ability to work on slippery surfaces, and work well under pressure. · Flexible and long hours may be required on occasion. · Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.). · Ability to lift 100 lbs and carry 50 lbs. · Ability to listen effectively, to speak and write English clearly. · Requires extending arms, bending and stooping to reach materials. · Good communication skills, able to manage and motivate people. · Promote excellent guest relations while living the Sanctuary Commitments. · Maintain a high level of work quality and quantity per resort standards. · At all times maintain the highest standards of professionalism, ethics, and a positive attitude. QUALIFICATIONS Education High School Diploma or G.E.D. Equivalent. Must possess a Culinary Degree. Current Food Handler’s Card. Related Work Experience Must have 1-3 years experience in a kitchen management position. Experience with hospitality and customer service, preferred. · Experience in baking and pastries. · Must be experienced in the operation of all commercial kitchen equipment.

Job Description Position Overview: Our Executive Chefs are responsible for all back of house team members, operations, and food production. Our Executive Chefs develop and lead team members by coaching and providing feedback on job performance. This individual is accountable for creating a positive environment that sets expectations for food quality and a clean, organized kitchen. This individual must be able to remain calm and composed in high pressure situations. Our Executive Chefs play a vital role in the execution of hospitality. What we expect of you: • Manages back of house team members, operations and food production for the restaurant and FIREBAR®, • Trains and develops Sous Chef, • Provides direction and training to team members by coaching, counseling and providing feedback on job performance, • Cross trains team members—evaluates, encourages, and teaches team members to improve and widen their kitchen knowledge on each station, • Supervises and participates in butchering and portion control on each shift, • Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen, • Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals, • Accountable for ordering produce, seafood, and main food orders, • Conducts inventory bi-weekly in a team effort, • Excellent earning potential, • Attainable bonus paid every other pay period, • Comprehensive training, • Three weeks paid time-off annually, • 401k + company match, • Competitive benefits—Medical, Dental, Vision, & Life Insurance, • New store openings— several growth opportunities for all team members!, • 2+ years high volume, full service restaurant experience in an Executive Chef position, • Warm, passionate, and committed to the industry, • Excellent communication skills, • Ability to remain calm, cool, and collected under pressure, • Self-Actualized and motivated, • Self-discipline; maintained professional appearance, • Butchering experience required Firebirds is an Equal Opportunity Employer. Company DescriptionFirebirds Wood Fired Grill is a collection of 67 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.Firebirds Wood Fired Grill is a collection of 67 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.

Job Description The Noble 33 Hospitality and lifestyle company is seeking an Executive Chef for Sparrow Italia - NEW LOCATION - SCOTTSDALE, AZ! This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: • Maintain constant quality control of all food prepared and ensure it meets the Culinary Director’s and restaurant standards and is served on time, • Understand the operational set up and principle of the restaurant, • Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards, • Hiring and training staff to prepare and cook all the menu items, • Identify training needs and conduct training for all back of house team members and positions, • Coordinate the kitchen team and support any position that is in need of help, • Complete necessary food and station preparation prior to the scheduled event, • Ensure efficient and accurate use of produce, products and equipment in and around the kitchen, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, • Conduct inventory of ingredients and equipment and placing orders as neededSpecific Job Knowledge & Skills:, • Culinary degree preferred, High School or equivalent required, • One to two years in a management position, preferably in an upscale or lifestyle brand hotel, • Ability to thrive in a high-pressure environment, • Ability to reproduce and coach precision plating ( to company standards), • Passion for food and for creating exceptional guest experiences, • Gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast paced environment and have a high level attention to detail, • Strong verbal and written communication skills in English, prefer bilingual English/Spanish, • Develop and maintain positive and productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Available to work on call shifts, after hours, over weekends and on holidays., • Responsible for quarterly, and special occasion menus ( approved by direct report)Physical Abilities:, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity, • Stand, sit, or walk for an extended period of time or for an entire work shift, • Reach overhead and below the knees, including bending, twisting, pulling, and stooping, • Requires manual ability to use, carry, and operate all necessary equipment Benefits:, • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time OffWe offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, we invite you to apply! We use eVerify to confirm U.S. Employment eligibility.