Sous Chef Salary at Duffer's BETA

Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and ce

Job Description Job Description Sous Chef – $20.00-$26.80 Per Hour + Excellent Benefits– North East, MD The Role Are you a skilled chef with a flair for leadership? Do you have the expertise to manage a kitchen team and deliver top-quality meals under pressure? If so, we have an exciting opportunity for you. We are a Christian retreat center, with group event space and a variety of program events, including summer family vacations on the Chesapeake Bay, looking to appoint an experienced Sous Chef to our growing team. You will lead the kitchen in the absence of the Executive Chef, oversee food preparation and manage ordering and scheduling. If you’re ready to bring your culinary skills to an inspiring retreat setting, apply today to join our team! Key Responsibilities: Effectively train and motivate employees of diverse background and skill levels in their responsibilities of preparation, production, sanitation, guest service, and equipment use. Create food perpetration lists to communi

Job Description Supervise and participate in kitchen operations effectively to ensure that kitchen employees have the support and resources they need to deliver a top quality food product to customers ensures that all company service and operating standards are consistently met. Ensures compliance with federal, state, and local regulations. Supervises the preparations and presentation of quality food in the Restaurants/Outlets. Assists in developing new menu and recipes for the restaurant, and continuously tests existing recipes to ensure quality. Monitors kitchen activities to achieve maximum operating efficiency. Ensure all hygiene rules are observed in the kitchen. Pay particular attention to the preparation and storage of food. See attached. Act as expediter as necessary. Ensure all POS procedures are followed correctly. Designs and conducts training for kitchen staff to ensure that they are capable of successfully performing in accordance with Company service and operating standar

NOW HIRING: Sous Chef Line Cook - Join Our Culinary Team! Location: Cherry Hill, NJ Position Type: Full-Time About Us: At Spring Hills Cherry Hill, we are committed to providing a warm and nurturing environment for our senior residents. Our culinary team plays a vital role in enhancing their quality of life by delivering delicious and nutritious meals. If you're passionate about food and service, we want you to be a part of our family! Position Overview for Sous Chef: We are seeking a skilled and enthusiastic Sous Chef to join our culinary team. In this role, you will work closely with our Chef De Cuisine and Dining Services team to create high-quality meals that cater to our residents' diverse dietary needs. If you love cooking and thrive in a collaborative environment, this is the perfect opportunity for you! Key Responsibilities as a Sous Chef: Meal Preparation: Expertly prepare and cook a variety of dishes according to established menus, ensuring that dietary preferences and needs

Job Description Job Description 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 Account

How You'll Do It Supervise the team in providing best-in-class culinary experiences Coach and develop the team and drive Associate engagement Delegate tasks Demonstrate Topgolf's Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring Monitor inventory and purchase product Maintain food and labor costs according to budget, with a full understanding of COGS Select and develop recipes to corporate approval Standardize production recipes to ensure consistent quality Establish presentation technique and maintain quality standards Plan and cost menus for special events, chef choice menus Ensure proper equipment operation and maintenance Oversee safety and sanitation in the kitchen What We're Looking For Minimum of 3 years in culinary management Proven ability to develop a culinary team Bachelor's degree or related culinary degree preferred Ability to work in a fast paced environment Ability to stand and exert well-paced mobility for the duration of a scheduled shift Ability to stand

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 Type Full-time Description For nearly 80 years, Sandy Cove Ministries has been a place where millions of people have connected with God and each other. We offer year-round signature programs designed to uplift and strengthen individuals and families, including summer vacation packages and a day camp for kids. We also contract with ministries and organizations, helping them create their own impactful retreats and events on our property. All of this happens at our breathtaking location on the headwaters of the Chesapeake Bay in North East, Maryland. With 150 guest rooms in our lodge and 220 beautiful acres, we offer guests authentic hospitality and the rest and renewal they crave. Sandy Cove Ministries is seeking a Full Time Sous Chef to join our food service team. The mission of Sandy Cove Ministries is to help people connect with God and each other in order to be transformed into the image of Christ, through His Word, His creation and community. Position Summary: Provides leadershi