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Job Description Are you looking to take your career to the next level with a growing brand? We are looking for talented, high-energy leaders to join our team. Apply now! Sous Chef Essential Duties and Responsibilities: • Creativity required - Chefs invent new menu content and create specialized event menus and drink pairings, • Write schedules for kitchen staff for maximum performance and efficiency, • Deliver high-level training to the team, • Maintain professional environment - working equipment, cleanliness, and following all brand standards Sous Chef Qualifications and Abilities: • 2+ years of progressive experience in a high-volume polished casual or fine dining, • Ability to work in a high-stress environment Sous Chef Benefits: • Medical- 80% covered by the employer, • Vision/Dental- 100% covered by the employer, • 401k w/match, • HSA, • PTO, • Strong bonus potential, • Great culture and strong upward mobility

Job Description Location: Minneapolis Position Title: Sous Chef Pay Grade: 12 Salary: $65,000 - $70,000 Other Forms of Compensation: Full Benefits and 401K At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy using your culinary skills in fast paced growing environment? We are currently seeking an Executive Sous Chef at the University of Minnesota - Twin Cities. In this role, you will be responsible for successfully supporting the culinary operations for student dining. You will assist in the supervision, preparation, and cooking of various food items, as well as developing daily menu items and their preparation and garnishment. Additionally, you may supervise hourly associates and collaborate with the Executive Chef/Chefs to develop new menus and assist with ordering. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities • Assist the Executive Chef and culinary team with managing cost controls and control expenditures for the account, • Assists the Executive Chef and culinary team with planning and creating menus, • Produce and execute catering events, • Roll out new culinary programs in conjunction with the marketing and culinary teams, • Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention, • Perform other duties as assigned to support the efficient functioning of dining service operations Preferred Qualifications • A.S. or equivalent experience, • Culinary/kitchen management experience, depending upon formal degree or training, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers, • ServSafe® Certified Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at the University of Minnesota - Twin Cities. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1466497 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Description Unidine is hiring immediately for full time SOUS CHEF positions. • Location: Amira Choice Bloomington - 5501 American Boulevard West, Minneapolis, MN 55437. Note: online applications accepted only., • Schedule: Full time schedule. Sunday through Thursday morning. Hours may vary, further details upon interview., • Requirement: Previous line cook experience preferred., • Pay Range: $24.00 per hour to $26.00 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: 1468114

Job DescriptionPosition Description: Job Title: Sous Chef Location: ThereseReports to: Executive Chef Salary Range: $50,000 - $70,000 per year This role reports to the Executive Chef and Culinary Team. The Sous Chef is responsible for managing the culinary program, systems, routines and standard operating procedures related to the day to day culinary operations in their location. This includes accountability for the maintenance and implementation of all culinary operations, recruiting and training of kitchen staff, ordering and inventory support, and maintenance of all equipment and facilities. The Sous Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction. Responsibilities: Overseeing all prep cooks, line cooks, and dishwashers of restaurant Coordinate cooks, and all staff to ensure the highest quality of food and service Support other management and kitchen team members with daily tasks to ensure readiness for service Support kitchen teams with coverage of shifts while other chefs are on vacation, sick or in the event of a call in. Sometimes this may require coming in on a day off or outside of your regular working hours. Menu Management:Ability to train and execute menu changes, with approval of Culinary Director Execute menu changes and kitchen systems that help streamline service and vertically integrate time consuming tasks within the company Collaborate with the FOH team to ensure our restaurant teams are knowledgeable on menu offerings, preparation and allergens Create station maps, prep lists and training guides and standards when menu items changesAdministrative:Assisting restaurant is maintaining food cost, proper parts and labor costs Assist in continually update and amend policies and procedures for the BOH operation Ensure kitchen teams are compliant with health codes Maintain food and labor cost using company implemented systems Assist in executing hiring and staffing Execute Disciplinary actions when and if needed, including and not limited to Verbal, written and final warnings; termination Assist in executing requisition and purchase of necessary supplies Execute all ordering or product and communication with vendors With company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast Assist in all ordering or product and communication with vendors Lead and/or attend weekly management meetings with restaurant managers Training:Training staff to execute new menu items Coaching and training BOH staff with proper recipes Manage training of all BOH staff members Facilitate in the moment coaching and corrections when mistakes are made Maintaining Standards Implement and maintain daily food preparation and quality control standards Maintain high standard of safety and sanitation in the kitchen Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution Hold cooks accountable for maintenance of all kitchen equipment and facilities Hold cooks accountable for routine maintenance schedules for equipment Oversee management and maintenance food inventory at appropriate level Ensure kitchen teams are compliant with health codes Maintenance of trash enclosure and enforcement of proper waste disposal Active monitoring of FOG not going down drains Minimum qualifications:5 years of experience in a BOH setting High school diploma or equivalent Note: This job description is intended to outline the general nature and responsibilities of the role. It is not an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Additional Information: Benefits Available: Medical, Dental, and Vision Insurance 401(k) Paid time off Employee discount Flexible schedule Job Advertisement: Now hiring: New French Brasserie Opening in Edina Be part of something new. Therese, a traditional neighborhood French Brasserie, is opening soon at 50th & France in Edina. The menu will feature French classics like steak frites and croque monsieur, alongside a curated list of French wines.Were seeking a Sous Chef to support kitchen operations and bring this new concept to life. This is a chance to grow with a brand-new restaurant and showcase your passion for French cuisine and hospitality. $50,000.00 - $70,000.00 Annually

Job Description Unidine is hiring immediately for full time and part time SOUS CHEF positions. • Location: St. Anthony - 2601 Northeast Stinson Parkway, Minneapolis, MN 55418. Note: online applications accepted only., • Schedule: Full time and part time schedules. Shifts include: 6:00 am - 3:00 pm or 10:00 am - 7:00 pm. Days may vary, further details upon interview., • Requirement: Previous culinary experience preferred. Servsafe experience preferred., • Perks: Free meals! Willing to train!, • Pay Range: $19.00 per hour to $24.00 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: 1469642

Job Description Position Title: Sous Chef - Bloomington MN Salary: $55,000 - $65,000 Other Forms of Compensation: Merit increases yealry Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Unidine today! Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1450553 Unidine Nicholas Henderson [[req_classification]]

Job Description Salary: $63,000 - $65,000 Other Forms of Compensation: Full Benefits and 401K At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy using your culinary skills in fast paced growing environment? We are currently seeking a Sous Chef at the University of Minnesota - Twin Cities. In this role, you will be responsible for successfully supporting the culinary operations for student dining. You will assist in the supervision, preparation, and cooking of various food items, as well as developing daily menu items and their preparation and garnishment. Additionally, you may supervise hourly associates and collaborate with the Executive Chef/Chefs to develop new menus and assist with ordering. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities • Assist the Executive Chef and culinary team with managing cost controls and control expenditures for the account, • Assists the Executive Chef and culinary team with planning and creating menus, • Produce and execute catering events, • Roll out new culinary programs in conjunction with the marketing and culinary teams, • Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention, • Perform other duties as assigned to support the efficient functioning of dining service operations Preferred Qualifications • A.S. or equivalent experience, • Culinary/kitchen management experience, depending upon formal degree or training, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers, • ServSafe® Certified Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences. Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1465956 Chartwells HE CINDY SCHOENFELD [[req_classification]]

Job Description Position Title: Sous Chef Pay Grade: 12 Reports To: Executive Chef Salary: $58,000 to $62,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave 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. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1469457 Bon Appetit Gina Barbish

Job DescriptionSalary: We are seeking a talented and motivated Sous Chef to join our culinary team. As the Sous Chef, you will assist the Executive Chef in managing kitchen operations for daily dinning for members and their guests and also on-site catering events, ensuring high-quality food preparation, presentation, and service. Your leadership and culinary expertise will be key to executing exceptional catering experiences, from small gatherings to large events, while maintaining consistent standards of excellence in every dish. Responsibilities: • Planning, organizing, and executing daily dinning and catering events, ensuring all food is prepared to the highest standards., • Supervise and train kitchen staff, including line cooks, prep cooks, and dishwashers, ensuring all team members are performing their duties efficiently and effectively., • Oversee food preparation, cooking, and presentation for on-site catering events, ensuring that dishes are delivered on time and meet quality expectations., • Manage inventory and order supplies as needed, ensuring that all ingredients and equipment are available for events., • Ensure proper food safety, sanitation, and health regulations are followed at all times, including during food storage, preparation, and service., • Collaborate with event planners and clients to customize menus and accommodate dietary restrictions or special requests., • Ensure that all food items are presented attractively and consistently at all events., • Assist with managing kitchen staff schedules to ensure adequate coverage and efficiency during event preparation and execution., • Monitor and control food costs, waste, and portioning to ensure the profitability of catering events., • Assist with the maintenance and cleanliness of kitchen equipment and workstations., • Overseeing kitchen operations and making decisions related to food preparation and service., • Work closely with the front-of-house team to ensure a seamless dining experience for guests at events. Qualifications: • Proven experience as a Sous Chef or in a similar culinary leadership role, with experience in catering or event cooking., • Strong knowledge of cooking techniques, food preparation, and presentation, with the ability to create and execute diverse menus for various events., • Excellent leadership, communication, and interpersonal skills, with the ability to manage and motivate a team., • Ability to handle high-pressure situations, particularly during large or complex catering events., • Exceptional attention to detail and commitment to maintaining high culinary standards., • Strong organizational skills and the ability to multitask effectively., • Knowledge of food safety and sanitation guidelines and the ability to implement them consistently., • Flexibility to work evenings, weekends, and holidays as required for catering events., • Culinary degree or equivalent experience preferred. If you have a passion for creating exceptional food and leading a team to deliver outstanding catering experiences, we encourage you to apply for the Sous Chef position.

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: Abbott Plymouth - 5050 Nathan Lane North, Plymouth, MN 55442. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, 6:00 am - 2:30 PM. Further details upon interview., • Requirement: Previous culinary experience in an open kitchen preferred., • Pay Range: $23.00 per hour to $26.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1471889. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: 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. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. 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, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry 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. Eurest maintains a drug-free workplace. Req ID: 1471889 [[req_classification]]

Job Description Location: University of Minnesota • We are hiring immediately for full time SOUS CHEF positions., • Address: UMinn Admin - 412 22nd Avenue South, Minneapolis, MN 55455. Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary, including weekends. Further details upon interview., • Requirement: Previous food service or culinary experience required., • Fixed Pay Rate: $26.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1468487. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: 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. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! 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. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Chartwells Higher Ed maintains a drug-free workplace.

Job Description We are looking for an experienced Sous Chef to join our team. The ideal candidate will have a passion for excellence and a demonstrated ability to teach, coach, and develop subordinates. This is a well-known brand so if you are an experienced, self-starting, passionate, optimistic, and professional individual ready to grow alongside our company, this may be the perfect position for you. Sous Chef Qualifications: • 2+ years experience as a Sous Chef with a full-service, upscale concept, • Ability to lead, coach, and develop their team, • High sales volume experience of $3+ million, • Steady tenures, • Competency with inventory and labor management, • Oversees and ensures compliance with the total operating profit for the designated area of responsibility, • Ensures the restaurant is accountable for the successful execution of all operating systems (ordering, receiving, storage, inventory, etc.), • Maintain food and labor costs equal to or below the company standard, • Ensures food quality of all products and menu items from purchasing, receiving, storage, preparation, execution, and service, • Competitive salary plus Bonus, • Health Insurance, • 401k, • Perks card, • Growth potential

Job DescriptionPosition Description: La descripcion en espanol esta abajo. Job Title: Line Cook Location: ThereseReports to: Sous Chef / Executive Chef Compensation: Based on experience, $18-$24/hourThe Line Cook is a key member of the Back of House team, responsible for executing high-level kitchen operations across all stations. This role requires strong culinary skills, attention to detail, and the ability to work efficiently. The Line Cook supports the BOH team in maintaining kitchen standards, working as a team, and helping to ensure efficient, organized, and clean service throughout all shifts. Key Responsibilities: Execute duties across assigned kitchen stations with accuracy, consistency, and efficiency. Ensure station cleanliness and organization meets health and service standards at all times. Ensure timely setup of all stations and confirm completion of daily line checks. Communicate clearly with chefs about challenges or needs during prep and service. Clean and organize station and work area at the end of a shift complying with restaurant expectations. Provide support to other line cooks, dishwashers and prep cooks as necessary. Schedule Expectations: This is an hourly position. Schedule flexibility is required, including availability for evening and weekend shifts. The Line Cook is expected to work scheduled service shifts and assist with prep as needed to support smooth kitchen operations. Qualifications: Proficiency in all kitchen stations and the ability to move seamlessly between them. Strong understanding of kitchen organization, cleanliness standards, and service flow. Menu knowledge, including ingredients, allergens, and prep procedures for assigned station. Strong communication and teamwork skills. Ability to work as a team with peers in a fast-paced, high-volume kitchen. Knowledge of kitchen terminology and ticket flow EspanolTitulo: Cocinero Lugar del trabajo: Reporte al: Sous Chef / Executive Chef Compensacin: Basado en experiencia, $18-$24 la hora El cocinero es un miembro clave del equipo de la cocina (Back of House), responsable de ejecutar operaciones culinarias de alto nivel en todas las estaciones. Este puesto requiere habilidades culinarias desarrolladas, atencin al detalle y la capacidad de trabajar de manera eficiente. El cocinero apoya al equipo de cocina en mantener los estndares del restaurante, trabajar en equipo y garantizar un servicio eficiente, organizado y limpio durante todos los turnos. Responsabilidades Principales: Ejecutar las tareas asignadas en las estaciones de cocina con precisin, consistencia y eficiencia. Asegurar que la limpieza y organizacin de la estacin cumplan con los estndares de salud y servicio en todo momento. Preparar y organizar las estaciones a tiempo, y confirmar la finalizacin de las revisiones diarias de lnea. Comunicarse claramente con los chefs sobre cualquier necesidad durante la preparacin y el servicio. Limpiar y organizar la estacin y el rea de trabajo al final de cada turno, cumpliendo con las expectativas del restaurante. Brindar apoyo a otros cocineros de lnea, lavaplatos y cocineros de preparacin segn sea necesario. Expectativas de Horario: Este es un puesto por hora. Se requiere flexibilidad de horario, incluyendo disponibilidad para turnos diarios, nocturnos y de fin de semana. El Cocinero debe trabajar los turnos programados de servicio y apoyar con la preparacin segn sea necesario para garantizar el buen funcionamiento de la cocina. Calificaciones: Dominio de todas las estaciones de cocina asignadas y capacidad para moverse entre ellas sin dificultad. Fuerte comprensin de la organizacin de la cocina, los estndares de limpieza y el flujo de servicio. Conocimiento del men, incluidos los ingredientes, alrgenos y procedimientos de preparacin de su estacin asignada. Habilidades slidas de comunicacin y trabajo en equipo. Capacidad para trabajar en equipo con sus compaeros en una cocina de alto volumen y ritmo acelerado. Conocimiento de la terminologa de cocina y del flujo de rdenes (tickets). $18.00 - $24.00 Hourly

Job DescriptionSalary: We are seeking a talented and passionate Line Cook to join our culinary team at The Commodore Bar & Restaurant. As a Line Cook, you will be responsible for preparing exceptional, high-quality dishes that meet the standards of our renowned kitchen. You will work in a fast-paced environment with a team of skilled professionals, ensuring every dish is meticulously prepared, plated, and served to our guests satisfaction. Key Responsibilities: Food Preparation and Cooking: Prepare and cook dishes in accordance with the restaurants menu, ensuring that every plate meets the high standards of quality, taste, and presentation that our guests expect. Station Management: Efficiently manage your assigned station, including grill, saut, fry, or pastry sections, ensuring all ingredients and equipment are properly stocked and ready for service. Timing and Coordination: Work closely with the kitchen team to ensure dishes are completed and plated in a timely manner, maintaining a smooth flow during service. Plating and Presentation: Ensure that all dishes are presented beautifully and consistently, adhering to the restaurants aesthetic and quality standards. Inventory and Stocking: Assist with inventory management and restocking ingredients, ensuring kitchen supplies are maintained at optimal levels for daily operations. Food Safety and Cleanliness: Adhere to all health and safety standards, ensuring cleanliness and organization of the kitchen at all times. Follow proper sanitation protocols for food handling and kitchen tools. Collaboration and Communication: Communicate effectively with the executive chef, sous chefs, and other line cooks to ensure smooth and efficient kitchen operations during service. Quality Control: Maintain consistent quality, following recipes and specifications accurately while contributing to ongoing menu development and refinement. Qualifications: Proven experience as a line cook in a fine dining or high-end restaurant environment. Strong knowledge of food preparation, cooking techniques, and kitchen operations. Ability to work under pressure and manage multiple tasks simultaneously in a fast-paced environment. Commitment to maintaining high standards of food quality, cleanliness, and organization. Ability to follow recipes and work efficiently both independently and as part of a team. Excellent attention to detail and presentation skills. Flexibility to work nights, weekends, and holidays, as required by the restaurants operating hours. Strong communication skills and a positive attitude in a team-oriented environment. Preferred Skills: Culinary degree or formal training from a recognized institution. Experience working in award-winning or Michelin-starred restaurants. Passion for fine dining and culinary excellence. Knowledge of wine pairings and the ability to work in a fine dining environment.

Job Description The Lead Line Cook is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures. The Lead Line Cook works closely with the Executive Chef and Sous Chef to ensure the kitchen is adequately prepared for meal service. Schedule: We are currently seeking full-time availability to include both evenings and weekends. Pay: $18.00 - $22.00/hour. Pay is based on several factors which vary based on position; including experience, skills, and knowledge the selected individual is bringing to the specific job. Essential Functions • Reviews menus prior to preparation of food, • Prepares all menu and special items according to the specifications set forth by the Executive or Sous Chefs, • Supervises the work of line cooks to ensure all food procedures are followed and that all given tasks are completed in a timely manner., • Ensures all cooking stations are adequately stocked with the necessary meal ingredients and cooking equipment., • Maintains quality and timeliness of food preparation throughout the shift, • Uses proper sanitation and FIFO methods, • Effectively communicates with Front of the House staff to ensure an uncompromised guest experience, • Portions all food items according to the menu and prescribed diet using scoops, ladles, and/or scales, • Inventories food, supplies and equipment weekly; orders as needed, • Ensures all temp logs and waste logs are maintained daily, • Checks and maintains coolers and storage areas for cleanliness, quantity and quality of food products, • Takes proper care of kitchen equipment, • Receives, dates, and examines food and supplies to ensure quality and quantity meet established standards and specifications, • Maintains, organizes and keeps work station clean, • Cleans and maintains all kitchen equipment and report any faulty or broken equipment, • Learns and consistently reviews the Food Allergens Log and Food Handlers Illness Guide, • Completes other tasks and duties as assigned based on business needs Minimum Requirements • 5 years of line cook experience required, • Turbo Chef experience preferred., • High School Diploma or GED, • Ability to communicate effectively and follow directions in a multi-lingual environment, • Previous experience working in a fast-paced hotel setting is preferred, • Must display very good organization and time management skills, • Ability to multi-task and work in a fast paced environment, • Ability to communicate effectively and follow directions in a multi-lingual environment, • A passion for the mission, vision, and values of Sherman Associates, • Scheduled hours may vary due to the specific needs of the hotel Benefits: Benefits Sherman Associates strives to lead the market in the benefits we offer. In addition to medical, dental, vision and supplemental benefits, what sets us apart includes • Low Deductible Health Insurance Plans, • Fully paid short term disability, • Fully paid life insurance, • Additional Supplemental Insurance Policies including, • Voluntary Accident & Critical Illness, • Hospital Indemnity, • Long-Term Disability, • Pet insurance, • Fully paid employee assistance program, • Fully vested 401k company match program, • 9 Paid holidays and competitive PTO program (starting at 15 days annualized), • Starbucks and Hotel discounts This job advertisement is intended to provide information essential to understanding the scope of the position. It is not an exhaustive list of skills, duties, responsibilities or working conditions associated with the position. Only applicants who complete our application process will be considered for employment. Applicants that need reasonable accommodations to complete the application process may contact

Job DescriptionSalary: We are seeking a talented and passionate Line Cook to join our culinary team at W.A. Frost, an award-winning fine dining restaurant. As a Line Cook, you will be responsible for preparing exceptional, high-quality dishes that meet the standards of our renowned kitchen. You will work in a fast-paced environment with a team of skilled professionals, ensuring every dish is meticulously prepared, plated, and served to our guests satisfaction. Key Responsibilities: Food Preparation and Cooking: Prepare and cook dishes in accordance with the restaurants menu, ensuring that every plate meets the high standards of quality, taste, and presentation that our guests expect. Station Management: Efficiently manage your assigned station, including grill, saut, fry, or pastry sections, ensuring all ingredients and equipment are properly stocked and ready for service. Timing and Coordination: Work closely with the kitchen team to ensure dishes are completed and plated in a timely manner, maintaining a smooth flow during service. Plating and Presentation: Ensure that all dishes are presented beautifully and consistently, adhering to the restaurants aesthetic and quality standards. Inventory and Stocking: Assist with inventory management and restocking ingredients, ensuring kitchen supplies are maintained at optimal levels for daily operations. Food Safety and Cleanliness: Adhere to all health and safety standards, ensuring cleanliness and organization of the kitchen at all times. Follow proper sanitation protocols for food handling and kitchen tools. Collaboration and Communication: Communicate effectively with the executive chef, sous chefs, and other line cooks to ensure smooth and efficient kitchen operations during service. Quality Control: Maintain consistent quality, following recipes and specifications accurately while contributing to ongoing menu development and refinement. Qualifications: Proven experience as a line cook in a fine dining or high-end restaurant environment. Strong knowledge of food preparation, cooking techniques, and kitchen operations. Ability to work under pressure and manage multiple tasks simultaneously in a fast-paced environment. Commitment to maintaining high standards of food quality, cleanliness, and organization. Ability to follow recipes and work efficiently both independently and as part of a team. Excellent attention to detail and presentation skills. Flexibility to work nights, weekends, and holidays, as required by the restaurants operating hours. Strong communication skills and a positive attitude in a team-oriented environment. Preferred Skills: Culinary degree or formal training from a recognized institution. Experience working in award-winning or Michelin-starred restaurants. Passion for fine dining and culinary excellence. Knowledge of wine pairings and the ability to work in a fine dining environment. Benefits (if applicable): Competitive salary and tips. Opportunity to work in an award-winning, innovative restaurant. Professional development opportunities and potential for growth within the kitchen team. If you are passionate about culinary excellence and want to be part of a dynamic team in an award-winning fine dining restaurant, we would love to hear from you.

Job DescriptionSalary: $18-$25 DOE COOK Part Time Hourly The cook will help produce the highest quality food while adhering to Chowgirls recipes and standards. Responsibilities include maintaining cleanliness, organization, and has knowledge of the food flow processes through the kitchen. The Cook reports to the Sous Chef. FOOD HANDLING/PRODUCTION • Present food in creative ways that meet or exceeds Chowgirls standards, • Ensure MN Health department food safety standards in all stages of prep, storage and transport, • Works with the Chefs to maintain the taste and quality of Chowgirls menu, • Maintain Chowgirls sustainability standards, • Assist in cleaning and maintaining kitchen facilities, • React to change and adversity, positively and proactively, • Appropriately operate all equipment as required, • Ensure all food preparation is completed in a timely manner, • Proactively communicate work and personal schedule through Slack, • Attend and actively participate in all required company meetings, • Respond to internal and external communications within 12 hours, • Present a professional positive attitude among coworkers, vendors, and clients, • Facilitate information flows throughout workplace, • Maintain employee privacy at all times, • Keep all Chowgirls information confidential, including internal documents, policies, procedures, recipes, and customer/venue/vendor information, • Always promote Chowgirls in a positive light at the office and in the community, • Cultivate general knowledge of Chowgirl's handbook, history, values, and vision, • Guide peers and Chowgirls forward by sharing identified strengths or skill areas of specialization, • Commit to professional development, building a broad portfolio of skills and increasing mastery of current skills, • Uphold Chowgirls commitment to Diversity, Equity, Inclusion, and Accessibilit, • Model highest standards of leadership and customer service

Job DescriptionDescription: JOB SUMMARY Manage all aspects of the food production for banquets, including food preparation according to the description. Adhere to sanitation practices. ESSENTIAL FUNCTIONS • Prepare food items for customers using a quality predetermined method in a timely and consistent manner., • Set up station with predetermined method place required to service all banquet functions. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: • Consult with Executive Chef, Banquet Chef, or Sous Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department., • Participate in long range planning., • Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°ree;F) and kitchens (+110°ree;F), possibly for one hour or more., • Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task., • Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment., • Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices., • Ability to create, build, handle, and dismantle displays up to 8 feet high., • The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level., • Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis., • Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis., • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates., • Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception., • Requires manual dexterity to use and operate all necessary equipment. This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work.

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

APICII Hospitality - JobID: 200-903171 [Kitchen Supervisor / Cook] As a Sous Chef at APICII Hospitality, you'll: Prepare and cook food under the supervision of the head chef; Assist in creating and developing new menu items; Ensure food quality and presentation meet the standards; Manage and train k

What Makes This Location Special- This is a great opportunity for a retired person looking for something to do a couple days a week.The hours are Sunday & Mondays 930a-630p weekly.We are seeking a cook to join our team.The ideal candidate will have a positive attitude, excellent customer service ski

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

This is more than a job - it's a chance to make your mark in Executive, Executive Chef, Chef, Sous Chef, Operations, Restaurant, Staffing, Culinary. Executive Chef/ Executive Sous Chef | Salary: $65-100 k DOE | Be Part of Our Culinary Revolution. We're on the lookout for an Executive Sous Chef.

Additionally, you may supervise hourly associates and collaborate with the Executive Chef/Chefs to develop new menus and assist with ordering. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape!

Bon Appetit Position Title: Sous Chef Pay Grade: 12 Reports To: Executive Chef Salary: $58,000 to $62,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit

Unidine Unidine is hiring immediately for a full time SOUS CHEF position. 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. Assumes responsibility for kitchen and food-s

Unidine Unidine is hiring immediately for full time and part time SOUS CHEF positions. 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. Assumes responsibility for kitch

Job Summary As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. Detailed Responsibilities * Executes menus in accordanc

Are you a driven performer with a true passion for the hospitality industry? As a Sous Chef in our organization, your experience and leadership skills will be an asset, while building a stro Sous Chef, Chef, Hospitality, Restaurant, Staffing. A well-respected restaurant group needs a strong Sous Che

This is a well-known brand so if you are an experienc Sous Chef, Executive, Chef, Polish, Restaurant, Staffing. We are looking for an experienced Executive Sous Chef to join our team.

Job Summary As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. Detailed Responsibilities * Executes menus in accordanc

Levy Sector Salary: $52,000-$57,000 Different perspectives make us better.We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day.An environment where you can be your authentic self.About Levy** The dis

Job DescriptionPosition Description: Executive Chef Reports to: Culinary Director and Corporate Culinary Team Compensation: $75,000 - $95,000 per yearDDP Restaurant Group is a collection of hospitality concepts from Chef and Restaurateur Daniel del Prado and operates Martina, Rosalia, Cardamom, Colita, Dexter's, Porzana, Flora Room, and Minari. Position Summary: The Executive Chef is responsible for leading all aspects of back-of-house operations, with full accountability for culinary execution, systems, labor and food cost management, and team leadership. This role drives kitchen excellence through team development, menu innovation, and rigorous standards for quality, cleanliness, and organization. Key Responsibilities Kitchen Leadership & Daily Operations Oversee sous chefs and kitchen staff to ensure high-quality food and service standards. Set the pace and lead daily prep, service, and cleaning operations. Provide shift coverage as needed due to vacations, absences, or operational demand. Enforce safety, cleanliness, and sanitation procedures in line with health code requirements. Maintain equipment and kitchen facilities; oversee maintenance schedules. Menu Management & Execution Develop, test, and execute new menu items with approval from the Culinary Director. Create prep lists, station maps, training guides, and allergen information for new dishes. Collaborate with FOH leaders to ensure team knowledge of ingredients, preparation, and modifications. Drive system improvements that streamline service and production across locations. Training & Staff Development Train and onboard all BOH staff; lead ongoing development and mentorship. Ensure all cooks follow standardized recipes and prep procedures. Provide in-the-moment coaching and hold staff accountable to kitchen standards. Facilitate consistent execution of new menu items and kitchen practices. Administrative & Financial Oversight Maintain food cost targets (27%) and BOH labor targets (15%) through proactive oversight. Execute all ordering, vendor communications, and purchasing using company systems. Participate in forecasting and budgeting for food, labor, and operating expenses. Conduct and document disciplinary actions as needed, in line with company policy. Lead or attend weekly management meetings and share updates with the broader team. Oversee and analyze PMIX data to adjust prep, portions, and menu planning. Conduct regular menu costing and ensure up-to-date pricing on all items. Standards & Compliance Uphold food safety, sanitation, and cleanliness protocols at all times. Monitor waste management, including proper use of grease traps and trash enclosure. Ensure team compliance with health department codes and company policies. Lead by example to maintain a culture of accountability, pride, and consistency. Minimum Qualifications Culinary degree or 10+ years of back-of-house experience in full-service kitchens. 10+ years of kitchen management and leadership experience Benefits Available Health, Dental, and Vision Insurance Paid Time Off 401(k) Employee Discount Flexible Schedule Paid Training Note: This job description is intended to outline the general nature and scope of the role. Duties and responsibilities may be adjusted at any time based on the needs of the restaurant. $75,000.00 - $95,000.00 Annually

Job DescriptionSalary: $18-$24 DOE PASTRY COOK Part/Full time Hourly The Pastry Cook will help produce the highest quality food while adhering to Chowgirls recipes and standards. Responsibilities include maintaining cleanliness, organization, and knowledge of food flow through the pastry department and the kitchen. This position reports to the Pastry Chef. FOOD HANDLING / PRODUCTION • Ensure MN health department food safety standards in all stages of prep, storage, and transport., • Work with Pastry Chef & Pastry Sous Chef to sustain the taste and quality of Chowgirls menu., • Present food in creative ways that meet or exceed Chowgirls standards and aesthetics., • Maintain Chowgirls sustainability and seasonal standards., • Make sure recipes are followed to ensure a consistent product., • Assist in cleaning and maintaining kitchen facilities., • Appropriately operate all equipment as required., • Ensure that all food preparation is completed in a timely manner., • Assist other areas in the kitchen if needed., • Be flexible with seasonal business and willingness to work irregular shifts, weekends and possible on-site shifts, • Must be able to work on your feet for at least 8 hours and able to lift at least 50 pounds. COMMUNICATION • Proactively communicate work and personal schedule through Slack, • Attend and actively participate in all required company meetings, • Respond to internal and external communications within 12 hours, • Present a professional positive attitude among coworkers, vendors, and clients, • Facilitate information flows throughout workplace, • Maintain availability for communication by phone, Slack, and email HUMAN RESOURCES • Maintain employee privacy at all times, • Keep all Chowgirls information confidential, including internal documents, policies, procedures, recipes, and customer/venue/vendor information, • Always promote Chowgirls in a positive light at the office and in the community, • Present a positive and professional attitude and appearance at all times when representing Chowgirls on social media and at all events CULTURE • Cultivate general knowledge of Chowgirl's handbook, history, values, and vision, • Guide peers and Chowgirls forward by sharing identified strengths or skill areas of specialization, • Commit to professional development, building a broad portfolio of skills and increasing mastery of current skills, • Uphold Chowgirls commitment to Diversity, Equity, Inclusion, and Accessibilit, • Model highest standards of leadership and customer service

Location: Lakehouse Healthcare and Rehabilitation Center.What Makes This Location Special- PTO starts day one of employment, Benefits include Medical, Dental, Vison, Career growth opportunities, No late night, On the bus route.We are seeking a Skilled Nursing cook to join our team.The ideal candidat

Unidine Position Title: Sous Chef - Bloomington MN Salary: $55,000 - $65,000 Other Forms of Compensation: Merit increases yealry Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing th

Are you someone that enjoys working with people and providing exceptional customer service experi Sous Chef, Chef, Staffing. Our Asian Fine Dining location in the Twin Cities is looking for a Sous chef with wok experience.

Location: University of Minnesota** + We are hiring immediately for full time SOUS CHEF positions. Apply today! Job Summary Summary: Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

About the Company Panda Restaurant Group is the world leader in Asian dining experiences and the parent company of Panda Express, Panda Inn, and Hibachi-San.With over 2,500 locations worldwide and more than 48,000 associates, Panda Resta

About the Company Panda Restaurant Group is the world leader in Asian dining experiences and the parent company of Panda Express, Panda Inn, and Hibachi-San.With over 2,500 locations worldwide and more than 48,000 associates, Panda Resta

Panda Restaurant Group is the world leader in Asian dining experiences and the parent company of Panda Express, Panda Inn, and Hibachi-San.With over 2,500 locations worldwide and more than 48,000 associates, Panda Restaurant Group is dedicated to becoming a world leader in people development.Our mis

Panda Restaurant Group is the world leader in Asian dining experiences and the parent company of Panda Express, Panda Inn, and Hibachi-San.With over 2,500 locations worldwide and more than 48,000 associates, Panda Restaurant Group is dedicated to becoming a world leader in people development.Our mis

Panda Restaurant Group is the world leader in Asian dining experiences and the parent company of Panda Express, Panda Inn, and Hibachi-San.With over 2,500 locations worldwide and more than 48,000 associates, Panda Restaurant Group is dedicated to becoming a world leader in people development.Our mis

Unidine Unidine is hiring immediately for full time SOUS CHEF position. Requirement** : 5 years of Sous Chef experience required. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team! Job Summary Summary: Helps Executive Chef prepare and c

At CEC Entertainment, we build careers around great food, family, and fun! Our purpose and our passion is to create the best place for kids and families to eat and play!.Ready to level up your management career? Think you've got what it takes to lead at the beloved family entertainment industry lead

Warehouse Assistant General Manager.Capstone is a leading North American supply chain solutions partner with more than 580 operating locations employing nearly 20,000 associates.We have capabilities in freight management, warehousing services, last mile delivery, and supply chain analytics.We are lo

Keeping America running is a big deal, and we're proud to be Movin' and Shakin' to fuel the day, every day.Here in Minnesota be a part of the growing Dunkin' family.At Dunkin', our team members are the ingredients of goodness that make up a team that supports one another and local communities.Becaus

Chili's Managers are wired for hospitality! We're in the people business.So, we know how to make someone feel special, and our most successful Managers are passionate about connecting with Team Members and Guests.Our win-together atmosphere rewards teamwork, and a willingness to go above and beyond