Chef Salary at Can Can Brasserie BETA

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

Hondos Steakhouse is looking for a professional Sous Chef to be the second in command in our kitchen, following our 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. Average work week is 55 hours. Responsibilities Help in the preparation and design of all food and drinks menus Produce high quality plates both design and taste wise Ensure that the kitchen operates in a timely way that meets our 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 Manage and train kitchen staff, establish working schedule and assess staff's performance Order supplies to stock inventory appropriately Comply with and enforce sanitation regulations and safety standards Maintain a positive and professional approach with

Conejo, a new Mexican restaurant in Richmond, VA, is seeking a full-time Sous Chef to join our kitchen team. Working closely with the Executive Chef and the Chef de Cuisine, the Sous Chef supports the management of a productive, cohesive kitchen team and the efficient operations of the kitchen. The Sous Chef aids in training and execution of our menus, inventory management, safety and sanitation standards, and standards of quality. The Sous Chef leads the team when the Chef de Cuisine is not present. This is a full time hourly position. Starting wages of $22/hour Responsibilities include: Fostering teamwork and culture Managing kitchen during shift when Chef de Cuisine is not present Aiding in writing prep sheets Aiding with daily ordering and product storage We offer some of the best benefits in the industry: Culture of Respect and Teamwork Paid Time Off Excellent health, dental, vision insurance with low deductible after 90 days New Parent Leave after 12 months 401K after 12 months S

Who We Are: EAT Restaurants! Eat Restaurant Partners is the largest independent restaurant group in Richmond. We have been a fixture of the Richmond Restaurant Scene for over 20 years including industry icons such as Red Salt, Lucky AF, and Fat Dragon to name just a few. We currently have 12 restaurants and are slated to open 4 more RVA based locations by the end of the year; we're growing at an astronomical rate. Lots of future growth opportunities! The Role: As our Sous Chef, you'll be helping to oversee the entire Kitchen & Culinary Operation, creating monthly specials, ensuring quality and consistency, and making sure that each and every one of our guests receives the outstanding dining experience that EAT Restaurants is known for. What We Offer: Competitive salary Generous Profit Sharing - the more you contribute, the more you earn - Sky's the Limit! Health Benefits Matching 401K Tons of future career advancement opportunities Free Meals What You'll Be Doing: Creativity to craft f

Overview: ABOUT DRIVE SHACK Drive Shack is a game-changing innovator in the entertainment industry, offering a refreshing alternative to traditional day and nightlife scenes. At Drive Shack, we don't just provide a place to unwind; we offer a destination where you can be yourself, let loose and create unforgettable memories. We take pride in crafting exceptional experiences for our guests, from the moment they step through our doors to the time they leave. Our venues feature state-of-the-art technology and offer competitive, social entertainment through golf-related leisure and large-format entertainment, ensuring endless entertainment options for our guests. We believe that good food and drinks are a vital part of any social outing, which is why we offer a chef-inspired menu and craft cocktails that are sure to tantalize your taste buds. Whether it's a birthday party, corporate event, or just a night out with friends, Drive Shack has everything you need to make your outing truly unfor

Job Description Job Description Oversees all culinary activities, including the preparation and cooking of meals, planning and pricing menu items, ordering supplies, and supervising kitchen staff.

Overview The Sous Chef at Virginia State University's Dining Facility plays a vital role in assisting the Executive Chef with daily culinary operations. This position involves overseeing food preparation, menu creation, food safety compliance, staff management, and maintaining high-quality standards. The Sous Chef will work closely with the Executive Chef to ensure an exceptional dining experience for students, faculty, and staff. Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short- and Long-Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets, Restaurants Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school. Responsibilities Collaborate with the Executive Chef on diverse, cost-effective menus considering nutrition and sustainability. Supervise food preparation, ensuring consistent, flavorful, high-quality d

The Junior Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. The Junior Sous Chef will help with menu planning, inventory, and managing of supplies. Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules. During mealtimes, it is important that the Junior Sous Chef be quick on his/her feet and be able to make smart decisions instantly. The Junior Sous Chef will have a passion for delicious, flavorful food executed and served with care and consistency and an understanding of how to lead day-to-day operations in a busy kitchen. Administrative (30%) Assist with the preparation and planning of meal designs. Monitor and record inventory, perform orders, and maintain budget Perform opening, closing and side work duties as instructed and according to proper guidelines. Completes prep lists and communicates prep work to AM managers. Manage Wast