Sous Chef Salary at Jungle Jim BETA

NOW HIRING for a NEW RESTAURANT OPENING Apply online or stop by our hiring suite in person from 9am-6pm daily starting on 2/18/25 Hiring Suite located in the AC Hotel Cincinnati at Liberty Center 7505 Gibson Street, Liberty Township, Ohio, USA, 45069 About the Back of House: Our Back of House Team is made up of Line Cooks, Dishwashers, Prep Cooks and Grill Cooks all working together seamlessly to create scratch-made dishes in a fast pace environment. Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. What you can expect from us: Our team members are the most important stakeholder here at Firebirds Wood Fired Grill and such an important part of our brand. We ensure that our back of house team members receive extensive training and development, are continuously set up for success, and feel welcomed in our Firebirds fa

Sous Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Sous Chefs to our shipboard team for the 2025 season. 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. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of caf food and hors d'oeuvres served. Ensuring

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

Find your joy here, at The Wellington at Dayton, a Sonida Senior Living community! We offer a comprehensive benefit package to include competitive wage/salary, health and dental insurance, 401k with company match & much more! COMMUNITY, a premier retirement community in CITY, STATE, provides quality care to residents in an INDEPENDENT LIVING, ASSISTED LIVING, MEMORY CARE community. What we offer you: Flexible scheduling** Cutting edge technology to enhance the lives of our residents and make your job easier and more effective. SafelyYou - AI video technology that detects and prevent falls Advanced EHR Technologies - automated care assessments eliminating busy work, helping you deliver better care Sage - Improve call light response time and improvement to service and care Microsoft Power BI - one stop for all data needs Company support for educational and learning opportunities Paid referral programs for Team Member and Resident referrals Medical, dental, vision, and life/disability ins

Overview: This position is responsible for maintaining standards established by the Pastry Chef and Executive Chef in the preparation and presentation of baked goods, including product specification, and cleanliness. Responsibilities: Essential duties include, but are not limited to: Assists the Sous Chef in quality and portion control of product Produce fresh artisan bread, rolls, and other high-quality menu items for use in multiple outlets Preparing products to go out in displays including slicing breads, packaging and labeling bakery items Ensuring products are available for guests throughout the day by maintaining product levels in eye-appealing displays Rotating products to ensure freshness, pulling and recording waste on a daily basis Following production lists when prioritizing and completing tasks, preparing items at the correct times throughout the day to help maintain product levels in the department Meet production schedules, monitor baking process to identify needed adjust

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef, 3rd Shift, Full-time. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Prepare meals and food to meet specifications in a timely manner Properly measure kitchen ingredients and food portions Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Keep the workstation and kitchen equipment clean, organized and sanitized

Company Description If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity. Come join our Flock! Job Description Reports To: Sous Chef, Chef de Cuisine, Executive Chef General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Specific Responsibilities: Understands menu and techniques required to execute the dishes properly. Reports to work on time and ready to work scheduled shift. Able to work as part of a team focused on a common goal. Possesses and brings in the

Must have weekend availability Setting up and stocking stations with all necessary supplies Preparing food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cooking menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef's instructions Ensure that food comes out simultaneously, in high quality and in a timely fashion Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations other duties as assigned Qualifications: Must be 21 years of age Certificate in culinary arts or related field preferred A minimum of 1 year experience in a similar role In-depth knowledge of restaurant best practices and cooking methods Excellent communication and organizational skills Aptitude for multi-tasking and working in a fast paced environment Must be able to work cooperatively and eff