Chef Salary at Keystone Commons Llc BETA

Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitch Sous Chef, Chef, Restaurant

Description Sous Chef is responsible for all food production including that used for restaurant, banquet functions, and catering outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Maintain highest professional food quality and sanitation standards. DUTIES & RESPONSIBILITIES: Training and managing all kitchen staff Supervising and coordinating culinary activities Estimating the food consumption Developing and selecting the recipes to be used in the restaurant Establishing the techniques of food presentatio Establishing food quality standards Planning and pricing the menus with help from Mike Ensuring the kitchen is always safe and sanitary Deciding on the food portions to be served Creating Menu's Create Weekly Schedule Attends food and beverage staff and management meetings SUPERVISORY RESPONSIBILITIES: Interview, select, train, supervise, counsel and discipline all employees in the department along with Mike. Provide, develop, train and maintain a profe

Work for a company whereyou can make a difference in the lives of older adults. Full Time 37.5 hrs/week position. Some Weekend availability is a must! Position Summary Sous Chefmay work in any type of food location on premises. This individual providesoversight at the direction of the management team on site to coordinate routinework activities of workers within the Loomis communities. This individual willprovide support to management in the daily oversight of key functions andemployees during the normal course of business as well as assume rolls andfunctions of executive chef in the event of the chef's absence. The generalresponsibilities of the position include those listed below, management mayidentify other responsibilities of the position. These responsibilities maydiffer among accounts, depending on business necessities and clientrequirements. GeneralResponsibilities: Understands andfollows all policies and procedures Assists in ensuring asafe working environment throughout the f

Responsibilities In the role of Sous Chef and member of the Dining Services team, you will be responsible to prepare nutritious, appetizing, and attractive meals for our residents and ensure a smooth, efficient and safe operation of the kitchen. Review menus and food-production instructions and prepare meals following Holiday menus and recipes while ensuring portion-control standards. Oversee preparation and set-up of service to serve nutritious food, attractively garnished in a punctual manner. Follow food safe handling procedures in preparation as well as proper procedures for covering, labeling, dating, and storing food. Accurately complete logs in a timely manner i.e., refrigerator, freezer and production sheets Follow Holiday sanitation standards by effectively cleaning while working, including preparation and serving areas, pots and pans, kitchen surfaces, walls, and floors, using appropriate cleaning schedules and charts. In absence of the Executive Chef, oversee the food servic

Sous Chef Sonny's Place Sonny's Place is locally owned. We are committed to providing safe, fun, and entertaining activities for families in our Western New England communities. Since opening in 2008, we have continually invested in expanding our offerings. We started with a driving range and have continued adding more attractions each year. Our most recent additions are the Monkey Mayhem Miniature Golf Course and Bumper Boats! Sonny's Place is named in honor of the owner's father, recognizing how family ties get stronger when kids and adults get the chance to have fun together. We hope that you will continue to enjoy coming to Sonny's Place with friends and family - we will keep doing our best to be your favorite recreation destination. Position Summary: The Sous Chef serves as the second in command of the kitchen. The Sous Chef is responsible for assisting the Executive Chef in supervising food production for all food outlets, banquet events, and other functions at Sonny's Place. Thi

Job Type Full-time Description At bartaco, food is our passion. But people are our purpose. We believe in investing in our team, because our people are at the heart of what we do. We're committed to creating an atmosphere where our team members can learn, develop, and succeed, every day. Through hands-on training and growth-focused opportunities, we build confidence and nurture skills that will serve our team members both at bartaco and wherever life takes them. It's no surprise that so many of our team members take pride in working here and recommend bartaco as a great place to be. Being a part of the bartaco crew is more than just a job-it's an opportunity to gain valuable experiences, grow personally, and be part of something special. So, who are we looking for? We're looking for people like YOU with a positive attitude, an eagerness to learn and grow, and the ability to thrive in an energetic + collaborative environment. As a bartaco Sous Chef, here's a look at what you'll do: Our

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

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Q