Sous Chef Salary at Nosh Wine Lounge BETA

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 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 What We're Looking For Minimum of 3 years in culinary management Proven ability to develop a culinary team Bachelor's degree or related culinary degree preferred Ability to work in a fast paced environment Ability to stand and exert well-paced mobility for the duration of a scheduled shift Ability to stand

Job Type Full-time Description Position Summary: Responsible for day-to-day culinary operations, serving as the primary baker for various events at the discretion of the Executive Chef. Assists with creating menus, purchasing food and maintaining quality standards. Able to work independently to create all specialty dessert and bakery items for special events and on-site restaurant. This position must uphold O-pa's Core Values of Team, Inclusion, Trust and Integrity. Position Duties and Responsibilities: Serves as primary baker for all events and the on-site restaurant. Able to create desserts, cakes, pies, tarts, pastries, breads and rolls from scratch or near-scratch. Crates pars and prep levels for special events. Portions, arranges, and garnishes food to serve to patrons. Observes and tests products to determine if they have been cooked sufficiently. Assists the Sous Chef and Executive Chef in savory food production as needed. Regulates temperature of ovens, broilers, grills, and ro

Overview: This position is responsible for directing and over-seeing the entire food service operations throughout the property and overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and on-going quality assurance processes and systems. Responsibilities: Provides visionary leadership and management of the culinary research and development process from product creation through implementation. Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering, and themed/special events. Formulates and implements procedural guidelines, policies, and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, c

Eurest Salary Range: $68K - $72K Work Schedule: M-F, 6a-4p. There will be late days and occasional night or weekend for caterings As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Job Summary: Working as the Execut

Property Description: Kimpton Cottonwood Hotel is a boutique hotel that offers a unique and inviting experience for both guests and employees alike. As a job applicant, joining the team at The Kimpton Cottonwood Hotel presents an exciting opportunity to be part of a brand-new property that is already making waves in the hospitality industry. The hotel boasts modern and stylish accommodations, state-of-the-art facilities, and a commitment to exceptional service that sets it apart from other hotels in the area. As a team member, you will have the chance to work in a dynamic and innovative environment, where creativity and passion are valued. With a supportive and collaborative team culture, The Cottonwood Hotel is an ideal place for job seekers who are looking to be part of something special and make a meaningful impact on the guest experience. Join us and be part of an exciting journey as we create unforgettable moments for our guests. Overview: Are you a passionate and skilled Line Coo

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Overview The Line Cook is responsible for preparing foods to be served to guests throughout the venue. The Line Cook will often have direct contact with the public working in areas such as a buffet line slicing meats or preparing dishes to order. The Line Cook must maintain excellent attendance and be available to work events as scheduled per business need. This role will pay an hourly rate of $18 to $20. Benefits for PT roles: 401(k) savings plan and 401(k) matching. This position will remain open until December 31, 2024 Responsibilities Responsible for providing high quality, fresh food products in a timely manner for delivery to guests. Prepares hot and cold foods following company recipes and portioning requirements. Participates as a team player with specific responsibilities as related to preparation, excellent se

Job Description Additional Information: This hotel is owned and operated by an independent franchisee, The Farnam, Autograph Collection (Greenwood Hospitality/Hotel Equities LLC). The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Banquet Sous Chef for The Farnam in Omaha, NE. Job Purpose: Train, supervise and actively participate in all the food productions areas of the kitchen, in order to maintain our high standards of quality. Coordinate, plan and supervise the production, plating an

What you will be doing Prepare all menu items following recipes and yield guides. Meet with Sous Chef/Station Cook I to review assignments, anticipated business levels, changes and other information pertinent to the job performance Start prep work on items needed for the particular menu of the day and assist Line Cooks on same throughout the shift. Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day. Maintain proper storage procedures as specified by Health Department and hotel requirements. Follow food handling guidelines. What we are looking for 3 years' experience as a Line Cook at a hotel/resort or restaurant. Ability to work all stations on the line. Food handling certification required. High work ethic and self-initiative May be required to work varying schedules to include nights, weekends, and holidays Someone who enjoys working as and being part of a team that pro