Chef Salary at Osa Inc BETA

Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their prepar Sous Chef, Executive Chef, Chef, Operations, Restaurant, Retail, Culinary

Job Description Summary Job Description Summary Supervises the entire food preparation staff. Supervises all cooking operations by inspecting food preparations. Plans meals and assists the Executive Chef with various assignments, i.e., pricing menus, etc. Requisitions food and equipment and performs other related duties and assists the Executive Chef. Job Description Job Description Hires, supervises, trains and motivates all kitchen employees To carry out all administrative functions pertaining to forecasting, payroll, scheduling and recruiting To organize efficient flows of production and at the same time maintain adequate staffing To set up a control system which will assure quality and portion consistency To establish daily supervision, delegate authority to subordinate supervisor To develop a better presentation and eye appeal, inspire kitchen staff by personal interest and professional challenge To control food costs, proper forecasting regarding production as well as requisition

What You'll Do Come Play With Us! The Sous Chef assists the Executive Chef in providing our guests with best-in-class, off-the-chart, rock star level meals by leading the Kitchen Team and supervising all venue culinary activities. It requires two important skill sets - culinary management and great leadership. The Sous Chef, under the direction of the Executive Chef, supervises, trains, coaches, and drives engagement with their team to ensure the highest-quality culinary experience for our guests. They also manage the culinary operations - scheduling labor, managing inventory, ordering product, ensuring safety and sanitation, maintaining kitchen areas and maintaining vendor relationships. The Sous Chef may be responsible for either day-to-day operations on the line or events execution. 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 Te

Job Description JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR •2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met •Manages kitchen shift operations

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

Burke Hospitality Group is described as a leader of premium casual and fine dining restaurants in the Carolinas. We believe in using local products to drive our menus. We have an opening for Experienced Chef for Mimosa Grill Concept in Charlotte. This position requires the ability to lead our culinary team, execute great food and contribute to growing our sales and profits. If you have stable 3-5 years' experience in high volume kitchen leadership role in a fine dining environment forward your resume. Genuine hospitality is the foundation of our culture and the key to our success with our guests and employees. We offer a fun professional environment you would be proud to work with, excellent salary and benefits package. Since 1987 the Burke Hospitality Group has: Always paid everyone more than minimum wage Always offered associates a 401k Plan and currently has a company match Always offered a daily meal benefit at all our restaurants Always offered access to affordable Medical, Dental

Report To: Executive ChefJob Title: Sous ChefJOB SUMMARY Carolina Farm Trust is committed to fostering a sustainable and resilient local food system. Our mission is to support local farms, promote sustainable agricultural practices, and ensure that fresh, local food is accessible to everyone in our community. Learn more about us https://carolinafarmtrust.org/ As a Sous Chef at Carolina Farm Trust, you will play a vital role in our farm-to-table operations, helping to craft delicious and sustainable meals that align with our commitment to local food. You will collaborate closely with the Executive Chef and kitchen staff to ensure our culinary offerings meet the highest standards.Responsibilities:Food Preparation: Prepare meals and food items efficiently, adhering to guest specifications.Menu Planning: Assist in developing menus that highlight locally sourced and sustainable ingredients.Supervision: Oversee kitchen staff to ensure compliance with health and safety standards.Inventory Man

Description The Head Chef is an organized and energetic individual with a passion for preparing delicious food and providing an excellent guest experience. The Head Chef hires and develops kitchen team members; maintains food and labor costs; and manages local health guidelines. Requirements State Issued Driver's License and Reliable Transportation Background Check ServeSafe Certification (upon completion of training) Compensation $55K-$60K with bonus eligibility Benefits (Medical, Dental, Vision, PTO, 401K with company match, cell phone reimbursement) 50% off meal on duty and 20% off duty 5 vacation days (after 1 year of employment) Qualifications 3 to 5 years managing teams in high volume meal preparation and execution Has commercial kitchen knowledge and understands recipe measurements Has the ability to train and coach teams Is an effective listener and communicator Is a learner and is coachable Is creative and takes Initiative Is willing to lift and carry up to 20 lbs Has physical