Sous Chef Salary at 1618 West BETA

As a Sous Chef, you play a vital role in our culinary team, assisting the Head Chef in managing the kitchen operations. Your expertise and leadership are crucial in ensuring the delivery of high-quality and delicious dishes to our guests. Job Responsibilities Assist the Head Chef in planning and organizing kitchen activities, including food preparation, cooking, and plating. Supervise and coordinate the work of kitchen staff to ensure efficient operations during service hours. Maintain food quality standards by monitoring food storage, handling, and cooking techniques. Train and mentor kitchen staff, ensuring their development and adherence to safety and hygiene standards. Manage inventory, order supplies, and control food costs while minimizing waste. Ensure compliance with health and safety regulations and maintain a clean and organized kitchen. Critical Skills & Experience Requirements Proven experience as a Sous Chef or in a similar culinary leadership role. Culinary degree or rele

Overview: Voted by Newsweek in 2024 as one of America's Greatest Workplaces for Diversity No late nights! Early Access to Paycheck with Earned Wage Access is available for Hourly Associates (outside of CA) Grow your career with Brookdale! Our Cooks have the option to explore exciting opportunities for advancement in positions such as Lead Cooks, Sous Chefs and Managers of Dining Services. Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! Youll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Additional benefits offered include, but are not limited to: Tuition Reimbursement Pet Insurance Adoption Reimbursement Benefits Variety of Associate Discounts Veterans, transit

Job Description The Senior Executive Chef is responsible for directly supervising kitchen personnel. This role will supervisor and coordinate all related culinary activities. #FS-300 Job Responsibilities •Train and lead kitchen personnel. •Estimate food consumption and requisition or purchase food. •Select and develop recipes as well as standardize production recipes to ensure consistent quality. •Establish presentation technique and quality standards. •Plan and price menus. •Ensure accurate equipment operation/maintenance •Ensure accurate safety and sanitation in kitchen. •You may cook selected items, no more than 20% of the time. •You may coordinate special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. •Directly supervises kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact fo

The Executive Chef will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: Plans regular and modified menus according to established guideli Executive Chef, Executive, Chef, Operations, Restaurant, Retail

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Overview The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats, preparing dishes to order and in the concession stands working events. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. This role pays an hourly rate of $15.00-$17.00. Benefits for Part-Time roles: 401(k) Savings Plan and 401(k) matching. This position will remain open until July 9, 2025. Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibili

Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafo

I. POSITION: Line Cook II. DEPARTMENT: Kitchen III. JOB SUMMARY: The Line cook is responsible for the daily preparation of food items in the pantry, fry stations and other areas of the kitchen with emphases on food appearance, quality and taste to create an exceptional dining experience for our members. IV. ESSENTIAL JOB DUTIES AND RESPONSIBILITIES: Set up station according to restaurant guidelines. Prepare all food items as directed in a sanitary and timely manner. Follow recipes, portion controls, and presentation specifications as set by the Executive Chef. Restock all items as needed throughout the shift. Clean and maintains station while practicing exceptional safety, sanitation and organizational skills. Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen. Assist with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas. Perform additional responsibilities as requested by the Executive Chef a

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Overview The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. This role pays an hourly wage of $15 to $17. Benefits for PT roles: 401(k) savings plan and 401(k) matching. This position will remain open until May 16, 2025. Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent service an