Sous Chef Salary at Cock & Bull BETA

POSITION: Sous Chef DEPARTMENT: Food and Beverage REPORTS TO: Executive Chef FLSA STATUS: Salaried Exempt Summary: ASM Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Sous Chef at the ASM Irving Convention Center. Primary responsibility is leading a staff of 10 or more cooks with varying degrees of experience, maintaining food costs, creating menu ideas and assessing FOH and BOH needs. Responsible for working in conjunction with other members of the Food and Beverage staff to ensure guests have an amazing dining experience. Food quality and consistency is essential. Essential Duties and Responsibilities Include the following: + Ordering, receiving, and preparing food items. + Maintaining food costs and budget goals. + Produce required product according to Banquet Event Orders for each event. + Maintains an active role in local hospitality community and professional associations. + Attend in-house event-related meetings and

Job Description JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR •2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met •Manages kitchen shift operations

Job Description Job Description We are seeking a Sous Chef to join our team! You will directly supervise and coordinate activities of workers engaged in preparing and serving food. Responsibilities: Oversee the daily operation of food service staff Monitor quality of products and services produced Adjust daily schedule for shift personnel to ensure optimal efficiency Manage inventory of ingredients and supplies Maintain health standards for raw and finished products Qualifications: 5+ years experience in food service or other related fields Knowledge of common food safety practices Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Food Safety Certification Company Description KANVAS, a Kevin Kelley Concept, is an elevated, upscale sports and social in the heart of Deep Ellum Dallas! Company Description KANVAS, a Kevin Kelley Concept, is an elevated, upscale sports and social in the heart of Deep Ellum Dallas!

Job Description JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR •2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Culinary Team •Utilizes interpersonal and communication skills to lead, influence,

Responsibilities: Responsible for overseeing the daily job responsibilities for (line cooks and prep cooks) (Artisan Bread Makers, Cake Decorators, Pastry Specialists and Bakery Partners) in order to produce all the necessary products for the (Chefs Case, Soup/Salad/Sandwich Bar and Catering) (Bakery, Tortilleria, Bread Production, and Pastry areas). Assist in scheduling all necessary Partners in order to produce the required products within the budgetary guidelines. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Requirements: Sous Chef: Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters Responsible for total kitchen production in absence of the Executiv

Role Overview: Do you strive to create amazing culinary experiences? Come join Sodexo as the Sous Chef at UTSW located in Dallas, TX. The Sous Chef will assist in the day-to-day operations of catering activities. The ideal candidate will be a culinarian leader who is knowledgeable of HACCP and kitchen operations, menu planning, and inventory management. ARG Catering by Sodexo is a full-service catering operation serving customers across the UT Southwestern Campus weekdays, evenings and weekends, so a flexible work schedule is a must. This position is responsible for leading the Culinary Team, under the supervision of the Executive Chef III, in food preparation, inventory and all required food and physical safety training for outside auditor compliance. What You'll Do: Be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; Ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; Have the abilit

ClubCorp - JobID: 235417 [Kitchen Supervisor / Cook] As a Chef at ClubCorp, you'll: Assist the Executive Chef in all aspects of the main, grill, and banquet kitchens; Be responsible for proper preparation, excellence of product, profit and labor cost; Organize and help in the service of all activities concerning a la carte, employee meals and private dining rooms...Hiring Immediately >>

Job Summary: Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly. Responsibilities: QUALIFICATIONS: Typically requires an Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant. Performs work under minimal supervision. Handles complex issues and problems and refers only the most complex issues to higher-level staff. Possesses comprehensive knowledge of subject matter. Provides leadership coaching and/or mentoring to a subordinate group. Must be proficient in Windows Operating Systems Company approved spreadsheets and word processing. Ability to work a flexible schedule Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must w