Sous Chef Salary at Brood Inc BETA

Immediate opportunity for an experienced Sous Chef looking to lead a talented team in our restaurant Marigold by Jean-Georges at Keswick Hall and Club. History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center. Competitive compensation based on experience. In addition, we offer a robust benefits package including health, dental, vision, life and disability; a competitive PTO offering, as well as 401(k). The Sous Chef works with management

Description: UP on the Roof Sous Chef: UP on the Roof is looking for qualified and dedicated sous chefs! Put your application in today! https://eatupdrinkup.net/jobs/ Starting rate is $55,000 (variable based on qualifications and experience) Benefits: 401 K with matching program PTO Health insurance Manager meal per shift Monthly performance bonus Job responsibilities include: management, supervision and coordination of all kitchen-related activities. Ensuring quality preparation and presentation of menu items as well as general sanitation in accordance with established UP on the Roof standards, recipes and procedures. Responsible for a safe, fun, and productive work environment. Qualified candidates must demonstrate good organization and time management skills. Must be a role model for all cooking positions and cooking skill sets adhering to professional chef standards and UP on the Roof specs. Must be able to work a flexible schedule and expect to work weekends, nights and holidays M

Job Type Full-time Description Cook III is an entry-level position responsible for basic food preparation and assisting with the overall kitchen operations at the resort. This role involves preparing ingredients, maintaining kitchen cleanliness, and supporting Cook III and other kitchen staff in delivering high-quality dishes. Cook III will learn and develop culinary skills while adhering to the resort's standards and procedures. The ideal candidate is a team player with a passion for cooking and a willingness to learn. Essential job functions include: Food Preparation: Assist with the preparation of ingredients, such as chopping vegetables, preparing meats, and assembling salads and appetizers. Measure and prepare ingredients according to recipe specifications and chef instructions. Help in preparing simple dishes and components under the supervision of senior kitchen staff. Support Kitchen Operations: Set up and stock stations with necessary supplies for service. Assist in the prepar

Description: UP on the Roof Kitchen Manager UP on the Roof is looking for Kitchen Managers! Please apply today! https://eatupdrinkup.net/jobs/ Starting at $55,000 and up plus bonus (location and experience dependent, will be discussed in interview process) Benefits: Weekly Pay Monthly Performance Bonuses PTO Health Insurance 401k plus match Growth Opportunities Employee Dining Discount Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: •Value for high quality food and beverage, and appreciation for the technique associated with production •Ability to communicate effectively with team members, both BOH and FOH, Management, and Community •Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills What you'll be doing: •Partner with Exec Chef and GMs to achieve financial targets •Ensuring that all food and products are consistently prepared and served according to the re

Position Summary Coordinates activities of and directs training of food production staff and other kitchen workers engaged in preparing and cooking foods to ensure a high quality, efficient and profitable food service department. Ensures sanitation standards and applicable food handling process are maintained. Essential Tasks Directly supervises location Residential Executive Chefs and Executive Pastry Chef. Works collaboratively with Location Managers to drive and achieve location goals. Schedule formal weekly meeting with Location Managers and attend Location Manager meetings. Oversees Executive Pastry Chef to ensure innovation, quality, and timeliness on all products for Residential, Retail and Catering are met. Bridge the two Dining halls pastry program to become more efficient and support campus more holistically. Schedule formal weekly meetings with Executive Pastry Chef and other departments as needed. Leads the Executive Chefs in the two Dining halls to ensure there are plans t

Restaurant General Manager – Upscale, Chef-Driven Concept Location: Central Virginia Wine & Culinary Region Job Type: Full-Time | Relocation Assistance Available Compensation: $100,000 - $115,000 + Outstanding Benefits A nationally recognized, chef-led restaurant is seeking a Restaurant General Manager to lead front-of-house operations at a high-volume, upscale dining establishment. This is an opportunity to join a celebrity-chef partnered concept known for its locally inspired menus, polished service, and inviting guest experience — all within a luxury property setting. We’re looking for a confident, hands-on leader who brings strong hospitality instincts, attention to detail, and a genuine passion for building and mentoring high-performing teams. Ideal Candidate Profile: 3-5+ years of experience as a Restaurant General Manager, AGM, or Director of Restaurants in a fine dining, celebrity chef, or luxury hotel restaurant environment Background in Michelin-star restaurants, Forbes-rated

Job Description Job Description Overview $60,000-$70,000 Annually BOE The newly renovated and re-imagined Keswick Hall has a one of a kind opportunity for a Sous Chef. Keswick offers an opportunity to grow and develop your career in an environment that provides a fulfilling workplace for employees, creates an environment for continuous learning, and embraces the ideas and diversity of others. Competitive compensation based on experience. In addition, we offer a robust benefits package including health, dental, vision, life and disability; a competitive PTO offering, as well as 401(k). The Sous Chef works with management in supervising the kitchen in the flawless execution of all meals prepared for guests ensuring only the highest quality product and consistency is produced. Responsibilities Duties include but are not limited to: Demonstrate extensive knowledge of all food stations throughout the kitchen. Oversee proper training of staff. Ensure maintenance/sanitation of the kitchen, re

**Job Description** We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. #FS-300 **Job Responsibilities** + Train and manage kitchen personnel and supervise/coordinate all related culinary activities + 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