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lead sous chef

Vail Resorts

<p></p><div><p><b>Create Your Experience of a Lifetime!</b></p><p></p><p><br>
Come work and play in the mountains! Whether it&rsquo;s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.</p><p></p><p><br>
With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.</p><p></p><p><br>
Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first).</p><p></p><p><b><br>
Employee Benefits</b></p><ul><li>Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons</li><li>MORE employee discounts on lodging, food, gear, and mountain shuttles</li><li>401(k) Retirement Plan</li><li>Employee Assistance Program</li><li>Excellent training and professional development</li><li>Referral Program</li></ul><p></p><p><br>
To Learn More, please review the Benefits Eligibility Summary</p><p></p><div><b><br>
Job Summary:</b></div><div>
The Lead Sous Chef is a leader in the kitchen and will assist in managing all culinary aspects of the restaurant.</div><div></div><div><b><br>
Job Specifications:</b></div><ul><li>
Starting Wage: $22.00/hr - $24.23/hr</li><li>
Employment Type: Winter Seasonal 2025/2026
</li><li>Shift Type: Full Time hours available</li><li>
Minimum Age: At least 18 years of age
</li><li>Housing Availability: No</li></ul><div></div><div><b><br>
Job Requirements:</b></div><ul><li>
Assist executive chef in day to day operations of restaurants.</li><li>
Responsibilities include writing daily menu, ordering, receiving , teaching culinary students, scheduling, etc</li><li>
Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards.</li><li>
Managing budget and food cost control</li><li>
Supervising kitchen staff and developing staff</li><li>
Create a team atmosphere and lead by example</li><li>
Other duties as assigned per management</li></ul><div></div><div><b><br>
Job Qualifications:</b></div><ul><li>
Graduate of accredited culinary program or ACF apprenticeship program or 5 years culinary supervisory experience in a hotel or resort setting</li><li>
Demonstrate the ability to communicate professionally. Must be able to write and produce menu.</li><li>
Culinary degree preferred.</li><li>
High school diploma or equivalent is required</li><li>
The ability to work independently and contribute to a positive, productive work environment</li><li>
A flexible schedule including early mornings, weekends, and holidays</li><li>
Be able to lift up to 50lbs and stand for long periods of time</li><li>
Resumes required</li></ul><p></p><p><br>
The expected pay range is $22.00/hr - $24.23/hr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.</p><p></p><p><br>
In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution.</p><p></p><p><br>
We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.</p><p></p><p><i><br>
Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.</i></p><p></p><p><i><br>
Requisition ID 511262</i><br>
<i>Reference Date: 09/04/2025</i><br>
<i>Job Code Function: Back of House</i></p></div>

Lead Sous Chef

Rocky Top Catering

<div><h1 class="jobSectionHeader"><b>UNC Sous Chef</b></h1>
<p>Sous Chef</p>
<p></p><p>We are seeking an experienced and organized Executive Sous Chef to join our team at UNC Chapel Hill&rsquo;s Blue Zone Kitchen. This position plays a crucial role in supporting our kitchen operations, feeding fans on game days and athletes throughout the year. It is a dynamic role that offers excellent work-life balance, with five days of work per week, depending on demand. However, during peak seasons (6&ndash;7 weeks of the year), the role will require long hours, with the team working 50&ndash;60 hours per week. The ideal candidate will be a level-headed leader with a passion for teaching and managing a team.</p>
<p></p><p>Responsibilities:</p>
<ul><li>Lead the kitchen team by example, ensuring smooth operations on both game days and regular service.</li></ul>
<ul><li>Prepare and oversee the preparation of meals for fans during sporting events and athletes year-round.</li></ul>
<ul><li>Manage food ordering, inventory control, and ensure timely deliveries of all products.</li></ul>
<ul><li>Oversee kitchen schedules, ensuring optimal coverage for both busy and slower periods.</li></ul>
<ul><li>Delegate tasks efficiently to kitchen staff, ensuring all team members are productive and well-coordinated.</li></ul>
<ul><li>Maintain a high level of kitchen organization, understanding the complexity of running a kitchen with many moving parts.</li></ul>
<ul><li>Train and mentor junior kitchen staff, promoting growth and development within the team.</li></ul>
<ul><li>Ensure all health and safety standards are followed, maintaining a clean and safe working environment.</li></ul>
<ul><li>Handle administrative tasks, including menu planning, cost control, and reporting.</li></ul>
<ul><li>Utilize technology for ordering, inventory, scheduling, and kitchen documentation.</li></ul>
<ul><li>Exhibit strong leadership during the 6&ndash;7 peak weeks of the year when the kitchen operates at full capacity, managing long days and weeks with enthusiasm and energy (50&ndash;60 hours per week).</li></ul>
<p></p><p>Qualifications:</p>
<ul><li>Proven experience as an Executive Sous Chef or in a similar role, preferably in a high-volume kitchen environment.</li></ul>
<ul><li>Ability to lead a team and maintain composure during busy periods.</li></ul>
<ul><li>Exceptional organizational skills, with a talent for multitasking and managing many moving parts.</li></ul>
<ul><li>Strong administrative skills, including food ordering, scheduling, and computer literacy.</li></ul>
<ul><li>Experience in training and developing kitchen staff.</li></ul>
<ul><li>Ability to work flexible hours, including weekends and game days, with a focus on maintaining work-life balance during slower periods.</li></ul>
<ul><li>A passion for food quality and creativity, with a strong understanding of kitchen operations.</li></ul>
<ul><li>Culinary degree or relevant certifications preferred.</li></ul>
<p></p><p>Benefits:</p>
<ul><li>Full benefits package including health insurance, retirement plans, and paid time off.</li></ul>
<ul><li>Competitive salary based on experience.</li></ul>
<ul><li>Work-life balance with most weeks allowing for time at home for dinner, except during peak season.</li></ul>
<ul><li>The opportunity to be a part of the UNC Chapel Hill community and work in an exciting, high-energy environment.</li></ul></div>

Sous Chef - UNC

Water Grill

<div><p>For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as &quot;the best seafood in Southern California&quot; by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness.</p>
<p><b>
Here's What We'll Bring To The Table for Sous Chef:</b></p>
<ul>
<li>Competitive Salary:<b> $70,000 - $85,000 based on experience + realized bonus
</b></li><li>Paid Vacation and Sick Days</li>
<li>Dining Discount for you and up to 5 guests</li>
<li>401k with a Match</li>
<li>Education Reimbursement</li>
<li>Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account</li>
</ul>
<p>Our Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house.</p>
<p>
Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.</p>
<p>
Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful sous chef with us is &ldquo;standards-driven&rdquo; and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.</p>
<p><b>
Essential Responsibilities:</b></p>
<ul>
<li>Complete opening and closing duties as assigned to set up the day for success.</li>
<li>Creating prep lists for all kitchen crew.</li>
<li>Support the preparation of all food items for meal period and next service.</li>
<li>Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.</li>
<li>Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.</li>
<li>Develop all kitchen crew for cross training and promotion.</li>
<li>Participate and lead roll out programs to the menu, seasonal items, and recipe changes.</li>
<li>Supports the corrective action plans for kitchen.</li>
<li>Participates in interviews and selection of new kitchen crew.</li>
<li>Interacts with Guests - table visits, complaints, special requests.</li>
<li>Participates all kitchen crew meeting.</li>
</ul>
<p><b>Essential Skills/Experience:</b></p>
<ul>
<li>Minimum of 21 years of age.</li>
<li>2 year experience as a cook supervisor/sous/kitchen manager.</li>
<li>High school graduate.</li>
<li>Any formal culinary training.</li>
<li>Ability to analyze and participate in financial planning.</li>
<li>Ability to communicate verbal and written English with Guests, management and co-workers.</li>
<li>Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.</li>
<li>Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.</li>
<li>Ability to lift up to 40 lbs., 10-20 is typical</li>
<li>Ability to carry up to 120 feet</li>
<li>Ability to reach up to 6 feet, 4 is typical</li>
<li>Ability to work off counter heights of 36 - 42 inches</li>
<li>Ability to move through 24 inch aisles and spaces as small as 12 inches</li></ul></div><p></p>

Sous Chef

Restaurant Associates

<p></p><div><p><b>Position Title: Sous Chef</b></p><p><b>
Pay 12</b></p><p><b>
Reports To:</b></p><p><b>
Salary: 78,000-80,000</b></p><p><b>
Other Forms of Compensation:</b></p><p></p><p><br>
Become part of Restaurant Associates, the industry&rsquo;s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! <b>Voted Glassdoor's Employee Choice Awards</b>- <i>Best Places to Work,</i><i> </i><b>This is R/A</b><b> !</b></p><div><div><div><h2 class="jobSectionHeader"><b>
Job Summary</b></h2>
</div><div><p><b>
Job Summary:</b></p><p><b>
Working as the Sous Chef,</b> 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.
</p><p><b>Key Responsibilities:</b></p><ul><li>
Assists the Executive Chef with managing cost controls and control expenditures for the account</li><li>
Assists the Executive Chef with planning and creating menus</li><li>
Produces and execute catering events</li><li>
Rolls out new culinary programs in conjunction with Company marketing and culinary team</li></ul><p><b>
Preferred Qualifications:</b></p><ul><li>
A.S. or equivalent experience</li><li>
Some progressive culinary/kitchen management experience, depending upon formal degree or training</li><li>
Catering experience a plus</li><li>
High volume, complex foodservice operations experience - highly desirable</li><li>
Institutional and batch cooking experiences helpful</li><li>
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li><li>
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li><li>
Must be willing to participate in client satisfaction programs/activities
</li><li>ServSafe certified - highly desirable</li></ul><p>
</p></div></div></div><p></p><p><b>Apply to Restaurant Associates today!</b></p><p><i>
Restaurant Associates is a member of Compass Group USA</i></p><p><b>
Click here to Learn More about the Compass Story</b></p><p></p><p><b><br>
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.</b></p><p><b>
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&rsquo; Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.</b></p><p></p><p><b><br>
Associates at Restaurant Associates are offered many fantastic benefits.</b></p><ul><li>
Medical</li><li>
Dental</li><li>
Vision</li><li>
Life Insurance/ AD</li><li>
Disability Insurance</li><li>
Retirement Plan</li><li>
Paid Time Off</li><li>
Holiday Time Off (varies by site/state)</li><li>
Associate Shopping Program</li><li>
Health and Wellness Programs</li><li>
Discount Marketplace</li><li>
Identity Theft Protection</li><li>
Pet Insurance</li><li>
Commuter Benefits</li><li>
Employee Assistance Program</li><li>
Flexible Spending Accounts (FSAs)</li><li>
Paid Parental Leave</li><li>
Personal Leave</li></ul><p><b>
Applications are accepted on an ongoing basis.</b></p><p><b>
Restaurant Associates maintains a drug-free workplace.</b></p><p></p><p><br>
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.</p><p></p><p><b><br>
Req ID:</b> 1460025</p><p>
Restaurant Associates</p><p>
BRYAN GONI</p><p>
[[req_classification]]</p></div>

Bon Appétit

<div><p><b>Salary: </b>$60,000 - $65,000 / year</p><p></p><p><br>
Our Passion is Food!<br>
<br>
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!</p><div><div><div><h2 class="jobSectionHeader"><b>
Job Summary</b></h2>
</div><div><p>
We are seeking an energetic, entrepreneurial Sous Chef to support the successful operation of the culinary department at a facility. Based in Atlanta, GA, this position requires travel based on operational needs, with future relocation expected. There may be weeks without travel. The Sous Chef will assist in supervising, preparing, and cooking a variety of food items, developing and garnishing daily menu items, supervising hourly associates, and working alongside the Executive Chef to manage cost controls, ordering, and the implementation of new culinary programs.</p><p></p><p><b><br>
Key Responsibilities:</b></p><ul><li><p>
Assist the Executive Chef in managing cost controls and overall expenditures for the account</p></li><li><p>
Participate in planning and creating menus</p></li><li><p>
Produce and execute catering events</p></li><li><p>
Roll out new culinary programs in conjunction with the company&rsquo;s marketing and culinary teams</p></li></ul><p></p><p><b><br>
Preferred Qualifications:</b></p><ul><li><p>
Associate's degree in Culinary Arts or equivalent experience</p></li><li><p>
Progressive culinary or kitchen management experience, depending on formal training</p></li><li><p>
Catering experience preferred</p></li><li><p>
High-volume, complex foodservice operations experience strongly preferred</p></li><li><p>
Institutional and batch cooking experience helpful</p></li><li><p>
Comprehensive knowledge of food and catering trends, with a strong focus on quality, production, sanitation, food cost control, and presentation</p></li><li><p>
Computer proficiency, including Microsoft Word, Excel, PowerPoint, Outlook, and internet tools</p></li><li><p>
Willingness to participate in client satisfaction initiatives</p></li><li><p>
ServSafe certification highly desirable</p></li></ul></div></div></div><p><b>
Apply to Bon Appetit today!</b></p><p><i>
Bon Appetit is a member of Compass Group USA.</i></p><p><b>
Click here to Learn More about the Compass Story</b></p><p><b>
Associates at </b><b>Bon Appetit </b><b>are offered many fantastic benefits.</b></p><ul><li>
Medical</li><li>
Dental</li><li>
Vision</li><li>
Life Insurance/ AD</li><li>
Disability Insurance</li><li>
Retirement Plan</li><li>
Paid Time Off</li><li>
Holiday Time Off (varies by site/state)</li><li>
Associate Shopping Program</li><li>
Health and Wellness Programs</li><li>
Discount Marketplace</li><li>
Identity Theft Protection</li><li>
Pet Insurance</li><li>
Commuter Benefits</li><li>
Employee Assistance Program</li><li>
Flexible Spending Accounts (FSAs)</li><li>
Paid Parental Leave</li><li>
Personal Leave</li></ul><p>
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.</p><p><b>
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.</b></p><p><b>
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&rsquo; Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.</b></p><p>
Applications are accepted on an ongoing basis.</p><p><b>
Bon Appetit maintains a drug-free workplace.</b></p><p><b>
Req ID:</b> 1462286</p><p>
Bon Appetit</p><p>
Tyler Justus</p></div>

Sous Chef - Emory University

Morrison Healthcare

<div><p><b>Salary: </b><b>$60,000.00 - $70,000.00</b></p><p></p><p><b><br>
Morrison Healthcare</b> is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and caf&eacute;s feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices&reg; wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's &quot;Top 100 Best Places to Work in Healthcare&quot; for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.</p><div><div><div><h2 class="jobSectionHeader"><b>
Job Summary</b></h2>
</div><div><p><b>
Job Summary:</b></p><p><b>
Working as the Sous Chef,</b> 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.
</p><p><b>Key Responsibilities:</b></p><ul><li>
Assists the Executive Chef with managing cost controls and control expenditures for the account</li><li>
Assists the Executive Chef with planning and creating menus</li><li>
Produces and execute catering events</li><li>
Rolls out new culinary programs in conjunction with Company marketing and culinary team</li></ul><p><b>
Preferred Qualifications:</b></p><ul><li>
A.S. or equivalent experience</li><li>
Some progressive culinary/kitchen management experience, depending upon formal degree or training</li><li>
Catering experience a plus</li><li>
High volume, complex foodservice operations experience - highly desirable</li><li>
Institutional and batch cooking experiences helpful</li><li>
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li><li>
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li><li>
Must be willing to participate in client satisfaction programs/activities
</li><li>ServSafe certified - highly desirable</li></ul><p>
</p></div></div></div><p></p><p><b>Apply to Morrison Healthcare today!</b></p><p><i>
Morrison Healthcare is a member of Compass Group USA</i></p><p><b>
Click here to Learn More about the Compass Story</b></p><p></p><p><b><br>
Associates at Morrison Healthcare are offered many fantastic benefits.</b></p><br>
<p></p><ul><li>
Medical</li><li>
Dental</li><li>
Vision</li><li>
Life Insurance/ AD</li><li>
Disability Insurance</li><li>
Retirement Plan</li><li>
Flexible Time Off</li><li>
Paid Parental Leave</li><li>
Holiday Time Off (varies by site/state)</li><li>
Personal Leave</li><li>
Associate Shopping Program</li><li>
Health and Wellness Programs</li><li>
Discount Marketplace</li><li>
Identity Theft Protection</li><li>
Pet Insurance</li><li>
Commuter Benefits</li><li>
Employee Assistance Program</li><li>
Flexible Spending Accounts (FSAs)</li></ul><p></p><p><br>
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.</p><p></p><p><b><br>
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.</b></p><p><b>
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&rsquo; 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.</b></p><p></p><p><b><br>
Applications are accepted on an ongoing basis.</b></p><p><b>
Morrison Healthcare maintains a drug-free workplace.</b></p><p></p><p><b><br>
Req ID:</b> 1462484</p><p>
Morrison Healthcare</p><p>
Joshua Ryan Keith</p><p>
[[req_classification]]</p></div>

Sous Chef - Birmingham, AL

Proper Hospitality

<div><div>Downtown L.A. Proper Hotel has masterfully transformed a Renaissance Revival landmark building, part of Curlett &amp; Beelman's iconic architectural stamp on L.A. Designer Kelly Wearstler seamlessly elevates 148 rooms and suites with compelling creative design, vintage California influences, and a trove of original works by L.A. artists. Discover a trio of inviting dining destinations in one historic location, helmed by James Beard Award-winners Suzanne Goin and Caroline Styne, along with a refined split-level rooftop pool-deck with uninterrupted views of city lights; plus 12,000 square feet of event spaces, including two suites that integrate the building&rsquo;s sporting-club past by repurposing the vintage basketball court and indoor pool into inspired, unexpected design elements.</div><div></div><div><br>
Job Summary:</div><div>
The Chef de Cuisine is responsible for the overall operation of the kitchen within the hotel&rsquo;s restaurant. This includes managing daily food preparation and production, ensuring quality control, menu development, kitchen staff management, and maintaining food safety standards. The Chef de Cuisine is the creative and operational leader of the kitchen, driving both culinary innovation and excellence in execution. This role requires a strong culinary background, leadership skills, and the ability to work collaboratively across various hotel departments to deliver exceptional dining experiences for guests.</div><div>
Essential Job Duties and Responsibilities</div><ul><li>
Kitchen Operations &amp; Management:<ul><li>
Oversee and direct the daily operations of the restaurant&rsquo;s kitchen, ensuring that all food is prepared and presented according to the highest culinary standards.</li><li>
Manage all kitchen staff, including line cooks, prep cooks, and sous chefs, ensuring that they follow the kitchen&rsquo;s established procedures, recipes, and safety protocols.</li><li>
Maintain smooth kitchen operations during service, coordinating the kitchen team to ensure timely food preparation and delivery during peak dining hours.</li><li>
Ensure that kitchen equipment is well-maintained and functioning optimally, coordinating repairs and maintenance as needed.</li><li>
Ensure that all dishes are prepared according to recipes, with precise portion control and high-quality presentation.</li></ul></li><li>
Menu Development &amp; Culinary Creativity:<ul><li>
Collaborate with the Executive Chef to develop, plan, and execute seasonal menus, incorporating fresh ingredients and local flavors.</li><li>
Ensure the creation of new, innovative menu items that align with the restaurant&rsquo;s culinary concept and guest expectations.</li><li>
Regularly review the restaurant&rsquo;s menu to ensure consistency, balance, and appeal to guest preferences.</li><li>
Work with the Executive Chef on pricing strategies, ensuring that food costs are managed effectively while maintaining menu quality.</li><li>
Keep track of food trends and adjust the menu accordingly, providing guests with creative and memorable dining experiences.</li></ul></li><li>
Staff Management &amp; Development:<ul><li>
Lead, motivate, and manage kitchen staff, providing direction and supervision to ensure productivity and a high level of performance.</li><li>
Train new staff and develop existing team members through ongoing coaching, feedback, and skill-building opportunities.</li><li>
Conduct regular performance evaluations for kitchen staff, addressing any performance issues or areas for improvement.</li><li>
Foster a positive, collaborative work environment, ensuring open communication between the kitchen team and other hotel departments.</li><li>
Assist in managing kitchen labor costs by scheduling staff based on business needs, adjusting for peak and off-peak times.</li></ul></li><li>
Quality Control &amp; Consistency:<ul><li>
Ensure that food leaving the kitchen consistently meets the restaurant&rsquo;s quality standards for taste, appearance, and portion size.</li><li>
Continuously monitor food preparation methods, ensuring they meet established standards for quality, consistency, and presentation.</li><li>
Address any issues related to food quality or preparation immediately, troubleshooting problems to maintain standards.</li><li>
Conduct regular checks of all dishes before they are served to guests to guarantee consistency and quality.</li></ul></li><li>
Food Safety &amp; Hygiene:<ul><li>
Maintain the highest standards of cleanliness and hygiene in the kitchen, ensuring compliance with local health regulations and safety standards.</li><li>
Ensure that all kitchen staff adhere to food safety protocols, including proper food handling, storage, and sanitation practices.</li><li>
Perform regular inspections to ensure the kitchen, equipment, and food storage areas meet health and safety guidelines.</li><li>
Lead by example in following food safety and sanitation procedures, including the management of food waste and preventing contamination.</li><li>
Ensure that proper allergen controls and dietary restrictions are communicated and respected in food preparation</li></ul></li><li>
Inventory &amp; Cost Control:<ul><li>
Oversee inventory management, ensuring the kitchen has the necessary supplies without overstocking or creating excess waste.</li><li>
Work closely with the Executive Chef and purchasing team to manage food orders, track food usage, and adjust orders as needed to maintain cost controls.</li><li>
Regularly audit inventory to ensure that stock levels are accurate and inventory loss is minimized.</li><li>
Monitor food costs and adjust recipes, portion sizes, or menu offerings to maintain profitability while delivering exceptional guest experiences.</li><li>
Assist in the preparation of food cost reports and budgets for the restaurant, identifying opportunities for cost savings without compromising quality.</li></ul></li><li>
Collaboration &amp; Communication:<ul><li>
Work closely with the front-of-house staff to ensure smooth service and clear communication regarding menu items, guest requests, and dietary restrictions.</li><li>
Participate in regular meetings with hotel management, including marketing and sales teams, to align on restaurant promotions, events, and guest experience goals.</li><li>
Coordinate with the banquet or event team to ensure that large events or group bookings are well-served, including special menus or dietary accommodations.</li><li>
Ensure that the restaurant&rsquo;s culinary vision is aligned with the overall brand of the hotel and supports the hotel's broader goals.</li></ul></li><li>
Guest Experience &amp; Satisfaction:<ul><li>
Lead the team in delivering an exceptional culinary experience for guests, ensuring that food quality, service speed, and presentation are always of the highest standard.</li><li>
Address guest feedback or concerns promptly, ensuring any issues related to food quality or preparation are handled professionally and efficiently.</li><li>
Work with the front-of-house team to accommodate special dietary needs, preferences, or allergies to ensure guest satisfaction.</li><li>
Continually evaluate guest feedback and adjust kitchen operations, menu items, and food offerings to improve the overall dining experience.</li></ul></li></ul><div></div><div><br>
Education and/or Experience</div><ul><li>
Culinary degree or equivalent experience in high-end culinary operations.</li><li>
5+ years of culinary experience, with at least 2-3 years in a leadership role within a hotel or fine dining restaurant.</li><li>
Strong background in managing kitchen staff, developing menus, and overseeing high-volume culinary operations.</li><li>
Experience in managing food costs, budgeting, and inventory control.</li><li>
Proven track record of delivering exceptional food quality and guest satisfaction.</li></ul><div>
Skills/Specialized Knowledge</div><ul><li>
Exceptional culinary skills with expertise in both traditional and modern cooking techniques.</li><li>
Strong leadership abilities with the capacity to motivate and manage a diverse team.</li><li>
In-depth knowledge of kitchen operations, food safety standards, and local health regulations.</li><li>
Excellent communication skills, with the ability to work collaboratively with kitchen and front-of-house teams.</li><li>
Ability to work under pressure, multitask, and maintain composure during high-volume service periods.</li><li>
Creativity in menu design, with a passion for culinary innovation and trends.</li><li>
Strong problem-solving skills, with the ability to troubleshoot kitchen issues efficiently and effectively.</li><li>
Proficiency in kitchen management software, POS systems, and Microsoft Office Suite.</li></ul><div>
Physical Demands</div><ul><li>
Ability to work in a high-pressure, fast-paced kitchen environment, standing for long periods and working under tight deadlines.</li><li>
Ability to lift, carry, and move heavy objects (up to 50 lbs).</li><li>
Flexibility to work evenings, weekends, and holidays as required by restaurant operations.</li><li>
Ability to work in hot, noisy, and sometimes stressful conditions during peak service hours.</li></ul><div></div><div><b><br>
Company Overview</b></div><div>
Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things and anything less just isn't proper. We are seeking out the best of the best from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast-paced but rewarding above all.</div><div></div><div><br>
Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category.</div><div></div><div><br>
Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.</div></div>

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