Chef Salary at Cork And Cow BETA

Snooze – Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one — no matter which side of noon it’s on. We’re the place where you can be you, and where our regulars are anything but. Everyone’s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze Heart of House (kitchen or BOH) you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, food waste, and efficiencies. You are the Head

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

Job Description Summary The Sous Chef is responsible for coordinating, supervising, and directing all aspects of the hotel's food production while maintaining profitable F&B operations and high-quality products and service levels. They are expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes, and sanitation. Job Description Key Job Functions Perform all daily walk through inventory to determine daily production and prioritize product utilization Help assign production duties to all staff Conduct a line check for dinner service to ensure quality of product Meet daily with line cooks to coordinate and ensure production standards Perform all responsibilities of each position in kitchen Properly use, handle, clean, breakdown, and maintain all kitchen equipment Maintain food quality standards including consistency and presentation Coordinate proper food storage according to standard operating proced

Division Grand Hyatt Nashville Description The Senior Sous Chef is responsible for supporting the Executive Sous Chef in the daily kitchen operations, supervising the culinary team, ensuring food quality and consistency, managing kitchen efficiency, and upholding food safety and sanitation standards. This role serves as a key leadership position, bridging the gap between the Sous Chefs and Executive Sous Chef, taking on higher-level responsibilities in menu execution, team training, and kitchen administration. Responsibilities Assist in overseeing daily kitchen operations, ensuring smooth execution of all meal services. Lead and mentor Sous Chefs, line cooks, and other kitchen staff, providing guidance and professional development. Collaborate with the Executive Sous Chef on menu development, recipe standardization, and food presentation. Ensure adherence to food quality, consistency, and cost control measures. Supervise kitchen staff to maintain high standards of food preparation, hyg

Job Type Full-time Description HOSPITALITY STARTS HERE At Indigo Road Hospitality Group, our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for. We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it. But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first. We want to meet you. Come join us in our mission to change the hospitality industry, forever. YOU ARE... A successful Sous Chef, who maintains high quality standards for each dish that is sent out. Consistency, quality, and positive work environment are the three things you strive for when delivering an unforgettable dining experience while working in a team-oriented environment. As a Sous Chef at O-Ku you

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 accu

Job Description Job Description Two Hands (twohandshospitality.com / @twohandsrestaurant) is seeking an experienced sous chef for our restaurant in the Factory! Two Hands Hospitality is a group of community-focused Australian restaurants. Serving breakfast through dinner, we fuel your lifestyle with fresh, delicious food, cocktails, and coffee. We are a fast-growing, innovative hospitality group with restaurants in NYC, Austin, Nashville, Denver, and more on the horizon. The Two Hands approach to food is that it is good for you, good for the environment, simple, and tastes good. At Two Hands, our goal is for our ingredients to come from local farms to support our communities in New York, Texas, Tennessee, and Colorado. WE OFFER: $5,000 annual bonus available, dependent upon performance Paid sick leave and vacation time Health insurance available after 3 months A 50% employee discount for you and up to four guests on food and drinks when dining outside of work hours Positive, collaborat

Are you an experienced culinary professional passionate about creating delicious, high-quality meals for seniors? We have a fantastic opportunity for a full-time Sous Chef who is ready to make a positive impact in our residents' lives. If you're ready to bring your culinary expertise and leadership skills to our community, we'd love to have you join our team! Apply today and help us create a delightful dining experience for our residents every day. Benefits Include: 401K with a 4% safe harbor match Perks at Work- Discounted pricing on purchases Holiday Pay including a Floating Holiday Generous PTO that rolls over year over year Employee Assistance Program Paycheck Advances Healthcare options Financial Hardship Programs Compassionate Leave PTO Cashout Option Location: The Crestmoor at Green Hills, an Independent Living and Assisted Living with Memory Care senior community Salary: 60,000/annually Must be able to work holidays and weekends. Essential Duties and Responsibilities Collaborat