Sous Chef Salary at Ford's Colony BETA

Sous Chef Job Summary: Sous Chef are second-in-command in kitchens, reporting to the Executive Chef, overseeing the preparation. Works along with the Chef by prepping meals by weighing, measuring and mixing ingredients, cooking meals, checking ingredients for freshness, and arranging and garnishing the dishes. Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen staff to make sure food prepared quickly and as delicious as possible, and enforcing food safety standards. When the head chef is away, the sous chef is in charge. The responsibility to run the kitchen when the Chef is out. Duties and Responsibilities General 1. Responsible for kitchen duties when Chef is not on property. 2. Assist Chef with food preparation, helping maintain food cost, quality, quantity, portion control, inventories. 3. Assure cooking standards to maintain a high quality of food and service on a consistent basis as demonstrated by Chef. 4. Enforces hotel's standar

POSITION: Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef Payrate: DOE Summary This position is second in command over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef. Overseeing the stewarding department. Training of all kitchen and stewarding personnel. Essential Duties and Responsibilities 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 relays immediate changes with other departments. Other duties as assigned. Maintaining all kitchen equipment cleanliness and annual maintenance. Training of all kitchen and stewarding staff to in clued "Serve-safe" and any health department regulations. Maintain a Health Department

Lead Line Cook American Cruise Lines, the largest cruise line in the United States, is looking to add Lead Line Cooks to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Our Lead Line Cooks are involved with all aspects of food production including breakfast, lunch, and dinner. You assist the Executive Chef/Sous Chef with the preparation and service of "all" food related items that are produced in the galley in accordance with the menu matrix as well as any special requests, dietary needs and allergies throughout each meal period. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by cooks who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredient

ClubCorp - JobID: 232669 [Busser / Porter / Cleaner] As a Dishwasher at ClubCorp, you'll: Be responsible for duties such as cleaning dishes, cleanliness of kitchen, food preparation, organization, sanitation, and production of food items; Sweep and mop kitchen floors, walk-ins, storerooms, and employee locker room, etc. as directed; Communicate effectively with the Executive Chef and Sous Chef...Hiring Immediately >>

We are looking for a professional line cook to set-up line stations and prepare food to the chef's exact specifications. Line cook duties will consist of assisting the executive and sous chefs with their daily tasks. Will have a direct roll in contributing to our customer satisfaction and acquisition goals. Line Cook Responsibilities Set-up and stocking line stations with all necessary supplies and equipment. Prepare food for service such as chopping vegetables, butchering meats, preparing sauces, etc. Cook menu items in cooperation with other team members. Answer, report and follow executive or sous chef's instructions. Breakdown and clean up station and properly handle and store left over food from service. Stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion. Comply with all food safety and sanitation regulations. Maintain a positive and professional approach with coworkers and customers. Prep Cook Requirements Proven cook

Who We Are Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. Our mission is "that the future may learn from the past" through preserving and restoring 18th-century Williamsburg, Virginia's colonial capital. We engage, inform, and inspire people to learn about this historic capital, the events that occurred here, and the diverse peoples who helped shape a new nation. Today, Colonial Williamsburg is the largest living history museum in the U.S. The Historic Area is the 301-acre restored colonial capital with 88 original buildings and 525 buildings reconstructed to how they appeared in the 18th century through extensive archaeological, architectural, and documentary research. The Historic Area is staffed by highly trained, historically dressed interpreters and expert tradespeople who bring the 18th century to life. The Fou

Job Description Job Description Colonial Harbor, the premier independent living community for active seniors in Yorktown, VA is now hiring for a full-time Sous Chef. About the Position: This position prepares nutritious, appetizing, and attractive meals, while working as a team with other culinary services members to provide smooth, efficient and safe operation of the kitchen area. This individual must have a friendly, professional, and energetic personality and have a passion for improving the lives of others. The successful candidate for this position must be 18 years of age and have two years’ experience in institutional or full service restaurant cooking. This individual will have knowledge of and ability to conform to food service sanitation practices and will maintain food handlers permit as necessary to fulfill state regulations. The successful candidate for this position will communicate in a clear and concise manner with our residents and staff. This individual will possess or

Job Description Time to step up your career! This is your moment to shine and lead the way for others too. We're hiring full-time Sous Chef to join our passionate Food Services Team. Alongside a manager who will help coordinate and lead operations, you'll help oversee staff, collaborate with teammates, and help where needed. We can't wait to see your growth, all while igniting your passion and pursuing what matters to you. Job Responsibilities •Produce and maintain work schedules and may prepare production packets (Production sheets and recipes). •Direct daily activities. •Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements. •Ensure that food items are stored in a safe, organized, and hazard-free environment. •Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner following Aramark policies and procedures. •Maintain a sanitary departme