Sushi Chef Salary at Eurest Services BETA

About the Organization OVERVIEW ABOUT DIVIDEND RESTAURANT GROUP Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders. Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways. Description Sullivan's Steakhouse is hiring qualified applicants for Sous Chefs in your area! Submit your resume or apply directly at www.DividendRestaurantGroupCareers.com. Team Members enjoy the following benefits for being a part

Job Description Summary Job Description Summary Supervises the entire food preparation staff. Supervises all cooking operations by inspecting food preparations. Plans meals and assists the Executive Chef with various assignments, i.e., pricing menus, etc. Requisitions food and equipment and performs other related duties and assists the Executive Chef. Job Description Job Description Hires, supervises, trains and motivates all kitchen employees To carry out all administrative functions pertaining to forecasting, payroll, scheduling and recruiting To organize efficient flows of production and at the same time maintain adequate staffing To set up a control system which will assure quality and portion consistency To establish daily supervision, delegate authority to subordinate supervisor To develop a better presentation and eye appeal, inspire kitchen staff by personal interest and professional challenge To control food costs, proper forecasting regarding production as well as requisition

What You'll Do Come Play With Us! The Sous Chef assists the Executive Chef in providing our guests with best-in-class, off-the-chart, rock star level meals by leading the Kitchen Team and supervising all venue culinary activities. It requires two important skill sets - culinary management and great leadership. The Sous Chef, under the direction of the Executive Chef, supervises, trains, coaches, and drives engagement with their team to ensure the highest-quality culinary experience for our guests. They also manage the culinary operations - scheduling labor, managing inventory, ordering product, ensuring safety and sanitation, maintaining kitchen areas and maintaining vendor relationships. The Sous Chef may be responsible for either day-to-day operations on the line or events execution. 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 Te

Job Description Job Description Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qu

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

The Sous Chef at the Canopy Charlotte Southpark is responsible for assisting in the overall success of the daily culinary operations. This person will assist in leading the culinary team members and all food related functions to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility. Responsibilities: •Assist Executive Chef in all kitchen operations •Provide guidance and direction to team members, including setting performance standards and monitoring performance •Utilize interpersonal and communication skills to lead, influence, and encourage others; •Advocate sound financial and business decision making •Demonstrate honesty and integrity, lead by example •Encourage and build mutual trust, respect, and cooperation among team members •Ensure property policies are administered fairly and consistently •Review staffing levels to ensure that guest service, operational needs, and financial objectives are met •Supervis

Job Type Full-time Description SOUS CHEF SUMMARY Assists Executive Chef and Executive Sous Chef in providing management oversight for all aspects of an efficient, high-quality and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards while maintaining consistency in preparing the highest quality food. Contributes to the achievement of financial objectives by continually focusing on employee satisfaction, labor efficiency and quality work product. MAIN RESPONSIBILITIES Ownership mentality resulting in delivery of exceptional food and beverage Professional image and demeanor Committed to delivering the highest quality of food, product standards, sanitation and safety Exceptionally service-oriented Requirements SOUS CHEF REQUIREMENTS Must have at least 5 years experience in a full service, high volume, scratch kitchen Experience cooking in and ideally leading an upscale casual concept restaurant Formal culinary training and education is a

MPCC is looking for a passionate Banquet Sous Chef to join our culinary team! You'll work alongside a skilled crew while assisting the Executive Sous Chef in creating exceptional dining experiences for banquets, special events, and club functions. We're looking for someone with flexible availability who thrives in a dynamic environment, enjoys leading a team, and takes pride in delivering top-quality cuisine. If you're passionate about food, teamwork, and unforgettable events-this is the role for you! Requirements Prepares and directly supervises kitchen staff in the daily preparation of soups, staff meals, sauces, and specials, ensuring cooking methods, garnishing, and portioning follow club standards. Ensure consistency and quality in hot food execution, including proper cooking techniques and plating standards. Collaborates on menu development by refining hot entre selections, side dishes, and sauce pairings along with seasonal menus for banquet and a la carte cold food menus. Assis