Sous Chef Salary at Jewish Senior Life BETA

Department: Culinary Reports To: Chef De Cuisine, Banquet Chef, Sous Chef's Classification: Full-Time/Year-Round Job Summary (Essential Functions): Cook II must be able to plan, prep, set up and provide quality service in all areas of food production to include, but not limited to, all menu items supplied by their perspective kitchen. Cook II must display a level of competency in all types of cooking such as grill, saut, fish cookery, vegetables, braising, poaching, egg cooking and all with excellent speed and efficiency. Shows the highest initiative to get tasks completed to the chef's specifications in a timely manner, employee will be able to follow established recipe and plating guide provided, to exact specification and approval of Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectations. Maintain and contribute to a positive work environment. Job Knowledge, Core Competencies, and Expectations: Oak Hill Country Club

Pay Rate: $20.00 per hour Per Diem GENERAL SCOPE: To assist the Executive Chef in supervising, coordinating and participating in activities of cooks and other kitchen personnel engaged in preparing and cooking foods. EDUCATION / QUALIFICATION: Associate's degree (A.A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. Must be ServSafe Certified. ESSENTIAL FUNCTIONS: Produce high quality culinary experience for resident meals, special catering events and in retail locations on campus. Supervise kitchen staff to ensure all deadlines are met in food production based on recipes, serving temperatures and portion control. Cook and otherwise prepares foods according to recipes. Responsible for quality and consistency of product taste and presentation. Utilize approved food recipes and production standards to ensure proper quality, serving temperatures and standard portio

Taco Bell - Perinton is looking for a Restaurant Cook to join our team in Fairport, NY. This position is full time or part time. The restaurant cook is responsible for food preparation that meets or exceeds hospitality and service standards and must be able to prepare all foods to meet quantity and deadline requirements. As a restaurant cook at Taco Bell - Perinton you will prepare food items according to the menu, recipes, and special dietary or nutritional restrictions. You will also determine food and supplies needed to keep the kitchen running and stocked during service. Cooks make sure that proper health procedures are followed. You should maintain or exceed standards of appearance, cleanliness, hygiene, and health. Previous cook, line cook, prep cook, sous chef or other back of house (BOH) experience is beneficial. High school diploma or equivalent preferred but not mandatory. Food Handlers certification or willingness to obtain. Most importantly, a strong work ethic and a willin

Job Responsibilities Work Hours: Monday thru Thursday - 1:30pm - 10:00pm Friday - 10:30am - 7:00pm Saturday and Sunday - OFF Please note: On occasion, additional work hours may be required during break week, summer and intercession. Large institute events may require additional hours (such as commencement (graduation) and Imagine RIT Festival). We want you to be part of a high-energy dining team who depends on each other to succeed. The environment is friendly but fast-paced. The goal? Nobody goes hungry, and everybody leaves smiling! Our cooks are responsible for preparation and/or cooking of food for various food service units across campus. Job Summary Executes advanced hot food preparation in RIT Dining locations. The primary responsibility (>60% of the job) is to cook full entrees that requires advanced food preparation techniques. Provides mentorship and acts as a resource to Cook I. Ensures quality food preparation, safety, sanitation, and customer service. Major Responsibilitie

Company Description Uncommon Schools is a nonprofit network of high-performing public charter schools dedicated to providing an exceptional K-12 education in economically disadvantaged communities. Operating in Boston, Camden, New York City, Newark, and Rochester, we are committed to closing the college completion gap and preparing every student for college and beyond. Our students consistently exceed national benchmarks, reflecting our dedication to their success. We invest deeply in our educators, offering weekly coaching, feedback, and professional development to ensure excellence in teaching and leadership. Join us to work hard, do good, and make a lasting difference! Job Description Overview We are seeking a dynamic and experienced Project Leader to guide a student project at Rochester Prep High School for the 2025–2026 school year. These projects are a vital part of our students' educational experience, offering hands-on opportunities to build skills, deepen passions, and explore

Job Description Job Description The NYSVETS home in Batavia is looking for a Food Service Worker 2 Hours - Swing Shift 5:30AM-2 PM and/or 11:15AM -7:45 PM *Weekends required - 2 weekends on / 2 weekends off Brief Description of Class Series Food Service Workers perform a variety of activities related to food preparation and service in State facilities. Depending on the size and type of setting, incumbent responsibilities may include food preparation, serving food, sanitation and hygiene, and ordering food and supplies in accordance with established purchasing guidelines. Food Service Worker 2: reporting to a Food Service Worker 3, Cook, or other higher-level food service title, serves as a working supervisor over a group of Food Service Workers 1; depending on the agency or facility, may also supervise incarcerated individuals, residents, or other individuals in the performance of food preparation and service activities. Incumbents may also perform more complicated food preparation dut

SUMMARY Responsible for all management of Blue Cross Arena food services, food quality, guest service standards, and sanitation standards in all F&B areas; all Kitchens, Concessions, Luxury Suites, Party Decks, Conference Center, Premium Bars, Kiosks and Artist, Crew or Team Catering. Coordinates hiring, scheduling and directs training of all food service employees in food preparation and other activities as needed. The Executive Chef is responsible for ordering, receiving, storage of all foods and ensuring proper preparation of all foods, and food related regulations, quality standards and adheres with all VenuWorks sanitation standards ensuring an efficient, timely, and profitable operation by performing duties and responsibilities personally or through subordinate managers and/or supervisors. The Executive Chef must have the ability to work varied hours/days, including evenings, weekends and holidays as needed. Schedule varies and is subject to change. Shifts and hours are based on

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 and work with your team 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 Create action plans to respond to opportunities Communicate and effectively partner with upper management, Home Office Leadership and vendors What We're Looking For Minimum of 8 years in culinary management Proven ability to develop a culinary team Bachelor's degree or related culina