Sous Chef

Title: Pastry Sous Chef

Company: Marvin Love and Associates

Location: Alabama

Compensation: $55,000 - $65,000

Property Overview:
We are a historic hotel and pastry shop located in Alabama. Our establishment has a rich history and is known for its exceptional pastries and desserts. We take pride in our commitment to quality and offer a unique experience to our guests.

Role Overview:
The Pastry Sous Chef plays a key role in assisting the Pastry Chef in all aspects of pastry production. They are responsible for preparing a variety of pastries, desserts, and other baked goods. The Pastry Sous Chef also supervises the pastry team and ensures that all products meet the highest standards of quality and presentation.

Key Responsibilities:

1. Assist the Pastry Chef in creating and executing pastry...

Founded by the Sisters of Charity of New York, the University of Mount Saint Vincent is an academically excellent, authentically inclusive, Catholic and ecumenical liberal arts University. The University combines a strong core curriculum with a full array of majors in the liberal arts and, within the tradition of liberal education, selected professional fields of study.

At Mount Saint Vincent, a student’s education extends beyond knowledge, skills, and preparation for work. We seek the development of the whole person. In the spirit of Vincent de Paul and Elizabeth Ann Seton, we foster an understanding of our common humanity, a commitment to human dignity, and a full appreciation of our obligations to each other.

Through its School of Professional and Continuing Studies, the University extends its primary undergraduate mission by offering high quality graduate studies in business, education and nursing and an array of undergraduate and certificate programs serving...

About the Role

The Sous Chef is responsible for developing menus and concepts according to the overall schedule of the outlet.

Position Responsibilities

• Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
• Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed
• Manage the service cleanliness and dining room floor
• Must have acquired knowledge of sanitation according to state and federal guidelines
• Work efficiently and accurately in operating mode
• Thorough knowledge of Safety and OSHA guidelines
• Follow and maintain documentation according to all HACCP guidelines
• Set up HACCP flow chart built into production guidelines
• Manage the food and labor cost
• Complete paperwork, daily and weekly...

About the Role

The Sous Chef is responsible for developing menus and concepts according to the overall schedule of the outlet.

Position Responsibilities

• Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
• Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed
• Manage the service cleanliness and dining room floor
• Must have acquired knowledge of sanitation according to state and federal guidelines
• Work efficiently and accurately in operating mode
• Thorough knowledge of Safety and OSHA guidelines
• Follow and maintain documentation according to all HACCP guidelines
• Set up HACCP flow chart built into production guidelines
• Manage the food and labor cost
• Complete...

About the Role

The Sous Chef is responsible for developing menus and concepts according to the overall schedule of the outlet.

Position Responsibilities

• Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
• Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed
• Manage the service cleanliness and dining room floor
• Must have acquired knowledge of sanitation according to state and federal guidelines
• Work efficiently and accurately in operating mode
• Thorough knowledge of Safety and OSHA guidelines
• Follow and maintain documentation according to all HACCP guidelines
• Set up HACCP flow chart built into production guidelines
• Manage the food and labor cost
• Complete paperwork, daily and weekly reports, menu analysis and ordering products
...

About the Role

The Sous Chef is responsible for developing menus and concepts according to the overall schedule of the outlet.

Position Responsibilities

• Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
• Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed
• Manage the service cleanliness and dining room floor
• Must have acquired knowledge of sanitation according to state and federal guidelines
• Work efficiently and accurately in operating mode
• Thorough knowledge of Safety and OSHA guidelines
• Follow and maintain documentation according to all HACCP guidelines
• Set up HACCP flow chart built into production guidelines
• Manage the food and labor cost
• Complete...

The Reserve at Mills Farm is looking for a professional Sous Chef to be the second in command in our kitchen, following our Executive Chef’s specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. Assist in maintaining a positive physical and social environment for the residents.

Responsibilities

• Help in the preparation and design of all food and drink menus.
• Produce high quality plates both design and taste wise.
• Ensure that the kitchen operates in a timely way that meets Navion Senior Solutions quality standards.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Order supplies to...

Location – Orlando, FL

Salary - $65K

Upscale hotel is seeking a Banquet Sous Chef to manage banquets for the property

Qualifications

• Proven experience as a Sous Chef or in a similar role, preferably in a banquet or high-volume setting.
• Culinary degree or equivalent professional experience.
• Strong knowledge of culinary techniques, food safety standards, and kitchen management.

Responsibilities

• Assist the Banquet Chef in leading the banquet kitchen team, including line cooks, prep cooks, and other kitchen staff.
• Collaborate with the Executive Chef and Banquet Chef to develop banquet menus that align with client needs and budgetary constraints.
• Oversee the preparation and presentation of all food items for banquet events, ensuring consistency and quality.

Do you want to work for a company where you can make a difference every day? Are you currently a Chef, Sous Chef or highly experienced lead line cook with talent but no opportunity to show it? If so, Tavern Hall might be the next step in your career!

Tavern Hall is looking for talented Sous Chefs to join our team. The ideal candidates are experienced "hands-on" leaders who are energetic and self-starting with guest first operations focus. Candidates must have the capacity to build relationships, motivate others and create a culture of accountability. It is essential that the candidate is extremely positive, outgoing, a team player, and a strong and supportive leader. A high degree of accountability, integrity, and the ability to direct others to achieve company goals are key traits for success in this position.  Most importantly, candidates should have a passion for the industry and a strong desire to work for a company that does everything the right way.

Job...

Alinea is seeking a Sous Chef to join our team in Chicago. The ideal candidate has extraordinary attention to detail, exacting focus, and strong kitchen management experience. This role requires dedication, passion, creativity, and the ability to persevere through challenging services while constantly striving to maintain the standards of The Alinea Group and our leaders.

A concept founded by Chef Grant Achatz and Nick Kokonas, Alinea has been globally praised for its molecular gastronomy techniques and innovative approach to modernist cuisine, pushing boundaries in a multi-sensory dining experience. It is one of only 13 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. Driven by the notion of doing the unexpected, guests can be assured to leave...

About Us
A private members’ club catering to a community with a passion for music, art, film, fashion and design located in the burgeoning Hollywood Studio District in Los Angeles, California.

Our Culture
At Living Room, we are deeply passionate about our work and we believe that hospitality is a noble pursuit because it’s fundamentally human and an ideal worth chasing. It’s a dynamic, human-centered way to operate a business and our team member culture is how we bring this idea to life. Our guiding pillars- Be Human, Be Curious, Be Empathetic, Be Soulful, and Be Honest demand that we embody these values in all that we do.

The Team
At Living Room, The Sous Chef is motivated to positively influence the kitchen team to follow the direction of the Executive Chef and Executive Sous Chef in planning, organizing, and managing the Kitchen Department according to company policies and state standards. As the...

East Bank Club, the most gracious and dynamic fitness, sports, and dining facility in Chicago, is seeking an Executive Sous Chef to join our innovative and passionate culinary team. As the Executive Sous Chef, you will be responsible for assisting the Executive Chef in overseeing the day-to-day operations of our culinary department. You will play a key role in maintaining the highest standard of culinary excellence, leading and mentoring a team of talented chefs, and creating exceptional dining experiences for our members and guests.

Oversee and supervise kitchen in all phases of food storage, production, purchasing, requisitioning and sanitation. Ensure that all areas of the kitchen are ready for projected daily business. Expectations includes driving each shift to maximize production.  Handing personnel questions as they occur. Be part of a team that wants to create a dining experience that is on par with the club’s culture. Must be willing to take on other areas as a...

East Bank Club, an upscale and prestigious fitness, sports, and dining facility in Chicago, is seeking a skilled Banquet Sous Chef to join our dynamic culinary team. As the Banquet Sous Chef, you will assist the Executive Chef in overseeing the culinary operations for our banquet events. You will be responsible for ensuring the highest standards of food quality, presentation, and service while providing exceptional dining experiences for our banquet guests.

Assist in managing and supervising all culinary operations for banquet events. Collaborate with the Executive Chef and Banquet Manager to develop banquet menus, create innovative dishes, and ensure seamless execution of events. Ensure proper food storage, handling, and sanitation practices in compliance with health and safety regulations. Lead and mentor a team of talented chefs, maintaining a positive and collaborative work environment. Uphold the club's commitment to culinary excellence and exceptional...

The Legacy of Southpointe Drive is looking for a professional Sous Chef to be the second in command in our kitchen, following our Food Service Director's specifications and guidelines. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction. Assist in maintaining a positive physical and social environment for the residents.

Responsibilities

• Help in the preparation and design of all food and drink menus.
• Produce high quality plates both design and taste wise.
• Ensure that the kitchen operates in a timely way that meets Navion Senior Solutions quality standards.
• Fill in for the Food Service Director in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Order supplies to stock inventory...

Iconic, Detroit-based restaurant, Slows Bar BQ is seeking a highly motivated and experienced leader to join our fast-paced, high-volume kitchen. Our ideal candidate possesses a strong leadership background and the ability to multi-task and adapt quickly. The Executive Sous Chef has a thorough understanding of the importance of a healthy company culture and excellent team morale and continuously works to develop and improve our culture while managing the kitchen team. Strong candidates have experience managing large-scale production and leading teams of cooks to achieve daily goals while maintaining a clean and organized workspace. 

Summary of Position

Directly responsible for all kitchen functions and assigned tasks, including food purchasing to budget; maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, portion, and cost control in our high volume operations.

Duties &...

Off Broadway is not just another bar. We are a neighborhood gathering spot that friends tell friends about. Quality beverages with thoughtfully sourced food are what sets us apart. Our friendly, experienced staff and relaxed atmosphere will keep you coming back for more. We offer 24 brews on tap representing a constantly rotating selection with many seasonal options. In addition, we carry a variety of bottled beers and spirits.

We are looking for a talented and dedicated Sous Chef to join our culinary team. The Sous Chef will work closely with the Head Chef to oversee daily kitchen operations, assist in menu planning, and ensure the highest standards of food quality and presentation are maintained. The ideal candidate will have a passion for cooking, strong leadership skills, and the ability to thrive in a fast-paced environment.

Responsibilities:

• Collaborate with the Head Chef to create and execute innovative and appealing...

Job Title: Working Chef (Sous) - Lookout Tavern (North Phoenix)

Are you passionate about creating exceptional dining experiences and leading a team to culinary success? Lookout Tavern, a vibrant and popular restaurant located in North Phoenix, is seeking an ambitious and talented Working Sous Chef to join our dynamic culinary team. As the Working Sous Chef, you will play a crucial role in assisting the Executive Chef in all aspects of kitchen operations while delivering top-notch cuisine to our valued guests.

Responsibilities:

1. Culinary Excellence: Assist the Executive Chef in planning and executing a diverse and delectable menu that showcases seasonal and locally sourced ingredients. Maintain the highest standards of food preparation, presentation, and taste to delight our guests.

2. Kitchen Leadership: Lead by example and foster a positive work environment within the kitchen. Motivate and train the kitchen team to uphold...

NeueHouse is the private workspace and cultural home for creators, innovators, and thought leaders. With iconic buildings, timeless design, thought-provoking cultural experiences, and elevated hospitality, NeueHouse has reimagined the ideal environment for creative potential and progress.

Our Properties

NeueHouse currently operates across three different, but equally iconic properties in New York City and Los Angeles:

• Our Madison Square (MSQ) House is situated in New York’s iconic Flatiron District, was previously home for Tepper Galleries, a well-known Manhattan auction house for international artists and collectors in the 1930s – and neighbors the 69th Regiment Armory where the first International Exhibition of Modern Art was held.
• Our Hollywood House (HWD), which sits on Sunset Boulevard, is one of LA’s most celebrated buildings and occupies the original CBS Studio (the world’s first structure built intentionally for broadcast)....

Fotografiska | New York

A Museum Experience for the Modern World, in 2010 Fotografiska was founded in Stockholm and in late 2019 opened its outpost in a treasured, historic landmark building in NYC’s Flatiron District. The iconic NYC and Stockholm locations are complemented by expansion in Tallinn, and the recently opened Berlin Museum. Fotografiska’s goals are simple: to inspire a more conscious world through the power of photography, to bring people together, raise awareness and create positive change. The Museum showcases the greatest photographers, whether they are emerging artists or already established internationally.

The Role

Our Events Sous Chef assists in controlling multi-outlet culinary teams leads by example, and sets the tone for how we deliver culinary excellence to our guests. They will ensure operational excellence by drilling into the smallest of details, while focusing on achieving the strategic short...

Do you want to work for a company where you can make a difference every day? Are you currently a Chef, Sous Chef or highly experienced lead line cook with talent but no opportunity to show it? If so, Cactus might be the next step in your career!

Cactus is looking for talented Chefs and Sous Chefs to join our team. The ideal candidates are experienced "hands-on" leaders who are energetic and self-starting with guest first operations focus. Candidates must have the capacity to build relationships, motivate others and create a culture of accountability. It is essential that the candidate is extremely positive, outgoing, a team player, and a strong and supportive leader. A high degree of accountability, integrity, and the ability to direct others to achieve company goals are key traits for success in this position.  Most importantly, candidates should have a passion for the industry and a strong desire to work for a company that does everything the right way.

Job...

Iconic, Detroit-based restaurant, Slows Bar BQ is seeking a highly motivated and experienced leader to join our fast-paced, high-volume kitchen. Our ideal candidate possesses a strong leadership background and the ability to multi-task and adapt quickly. The Executive Sous Chef has a thorough understanding of the importance of a healthy company culture and excellent team morale and continuously works to develop and improve our culture while managing the kitchen team. Strong candidates have experience managing large-scale production and leading teams of cooks to achieve daily goals while maintaining a clean and organized workspace. 

Summary of Position

Directly responsible for all kitchen functions and assigned tasks, including food purchasing to budget; maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, portion, and cost control in our high volume operations.

Duties &...

About the Role

The Sous Chef is responsible for developing menus and concepts according to the overall schedule of the outlet.

Position Responsibilities

• Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
• Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed
• Manage the service cleanliness and dining room floor
• Must have acquired knowledge of sanitation according to state and federal guidelines
• Work efficiently and accurately in operating mode
• Thorough knowledge of Safety and OSHA guidelines
• Follow and maintain documentation according to all HACCP guidelines
• Set up HACCP flow chart built into production guidelines
• Manage the food and labor cost
• Complete paperwork, daily and weekly...

Skywalker and the associated estate (PWP, LLC) seeks a talented, creative and experienced culinary professional to join the team for a variety of unique and exceptional events and offerings, requiring menu invention, imagination and originality. The Private Sous Chef will work collaboratively with a team in the PWP culinary program.

The F&B expert must be resourceful and have the bandwidth to present to our guests, 2 or 200 comfortably. She/He will need to be flexible and have the interest in creating private family-style meals to a dietary preferences, as well as be able to create restaurant style food for large numbers, all dining at the same time. She/He is a cross-functional talent and will provide understanding and hands on knowledge of all styles of cuisine. The Chef will exhibit culinary talents by personally performing tasks while seeking to continually elevate the execution and presentation.

At PWP, the Chef may have the opportunity and exposure...

Pay Range: $16.00 - $25.00

Areas of Responsibilities

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to:

• Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues
• Responsible for all kitchen staff in the absence of Executive Chef, including generating schedules, and training of staff.
• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to recipes and standards
• Conduct daily shift briefings to kitchen colleagues,
• Ensure all kitchen colleagues are aware of standards & expectations
• Prepares and portions all hot food for daily select menus. Supervises and prepares food items such as, soups, sauces, meats/fish, vegetables, and starches. Also assists in the preparation of cold foods when necessary.
• Responsible for reviewing,...

Rate: $50,000 - $55,000

About the Role

The Jr. Sous Chef works closely with the Executive Chef and Executive Sous Chef to ensure the culinary operations are run properly, smoothly and efficiently.

Responsibilities:

• Upholding a prime example to fellow team members
• Walk all coolers/freezers to ensure proper storage of products, everything labeled and dated, food stored in accordance with serve safe guidelines, and ensuring FIFO(first in first out.)
• Help with menu development, recipe development and supervision of staff.
• At druid hills sous chefs are expected to work when needed. This means morning, nights, A La Cart, Banquets, weekends, and all holidays.
• Must be able to fabricate various animals.
• Ensure cooks have prep done on time and are ready for service.
• When in banquets make sure counts are correct on food and executed on...

About the Role

The Sous Chef is responsible for developing menus and concepts according to the overall schedule of the outlet.

Position Responsibilities

• Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
• Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed
• Manage the service cleanliness and dining room floor
• Must have acquired knowledge of sanitation according to state and federal guidelines
• Work efficiently and accurately in operating mode
• Thorough knowledge of Safety and OSHA guidelines
• Follow and maintain documentation according to all HACCP guidelines
• Set up HACCP flow chart built into production guidelines
• Manage the food and labor cost
• Complete...

The Sous Chef is responsible for developing menus and concepts according to the overall schedule of the outlet.

Position Responsibilities

• Creates and ensures a fresh, positive and exciting environment where sanitation, flawless delivery and execution of product excellence and service are paramount
• Work with stewarding Department to assure all cleaning and deep cleaning schedules are followed
• Manage the service cleanliness and dining room floor
• Must have acquired knowledge of sanitation according to state and federal guidelines
• Work efficiently and accurately in operating mode
• Thorough knowledge of Safety and OSHA guidelines
• Follow and maintain documentation according to all HACCP guidelines
• Set up HACCP flow chart built into production guidelines
• Manage the food and labor cost
• Complete paperwork, daily and weekly reports, menu...