Sous Chef Salary at Pegasus Senior Living BETA

POSITION: Sous Chef DEPARTMENT: Food and Beverage REPORTS TO: Executive Chef FLSA STATUS: Salaried Exempt Summary: ASM Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Sous Chef at the ASM Irving Convention Center. Primary responsibility is leading a staff of 10 or more cooks with varying degrees of experience, maintaining food costs, creating menu ideas and assessing FOH and BOH needs. Responsible for working in conjunction with other members of the Food and Beverage staff to ensure guests have an amazing dining experience. Food quality and consistency is essential. Essential Duties and Responsibilities Include the following: + Ordering, receiving, and preparing food items. + Maintaining food costs and budget goals. + Produce required product according to Banquet Event Orders for each event. + Maintains an active role in local hospitality community and professional associations. + Attend in-house event-related meetings and

Feed, Educate, and ServeUnderstand, educate, and promote the mission and vision of Taste Project.Implement the policies and procedures of Taste Project to balance accessibility with an enjoyable experience for all participants.Foster a culture of value and appreciation by engaging with guests and volunteers in a welcoming and supportive manner.Duties and ResponsibilitiesMaintain kitchen operations to ensure smooth workflow and consistent food quality.Manage inventory by ordering, receiving, and maintaining accurate records to minimize waste and control costs.Ensure prep lists are accurate and stations are fully stocked and ready for service.Foster an inclusive environment by providing leadership, training, and support to volunteers and apprentices.Uphold culinary standards by supervising food preparation and enforcing health and sanitation guidelines.Serve as the backup for the Executive Sous Chef, overseeing kitchen operations and workflow as needed.Engage volunteers by ensuring they

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

SOUS CHEF POSITION OVERVIEW: The Sous Chef supports the Executive Chef AND Sous Chef in all operational aspects of the business. He/ She is second in command to the Chefs, being responsible for carrying out the Executive Chef's requests and orders, on all day to day operations of the restaurant, production, staff, and brand quality. Duties and Responsibilities •Executing and carrying the Executive Chef's requests and orders without questioning. •Ability to execute all positions on the line and help line staff when they get behind. •Execute and oversee the production of all menu items. •Complete understanding of work safety and emergency procedures. •Expedite orders correctly and efficiently to ensure smooth kitchen flow. •Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides. •Ensuring all reach-ins and walk-ins are locked. •Perform line checks to include temperature checks of all refrigeration, rotation and dating of all foods, pro

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 Leading Culinary Team •Utilizes interpersonal and communication skills to lead, influence,

Job Description JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation. Position contributes to ensuring guest and employee satisfaction while maintaining the operating budget. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 5 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; 3 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met •Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. •Maintains food handling and sanitation standards. •Ensures all employees

Truluck’s is looking for the best sous chefs in the Southlake/DFW area to join our culinary team. Salary: $65-$85k (Salary commensurate to experience) Bonus Potential Full-Time Great Benefits 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Three weeks PTO Vision insurance Employee Meals Beautiful Southlake location! Experience with similar concepts preferred! Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck’s, Truluck’s. Our professional sous chefs help us deliver these core values to our guests and communities daily. Our mission is simple. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Sous Chef candidates who will dedica

The Banquet Sous Chef is a platform to join our highly skilled and recognized Culinary team. This role can afford you the opportunity to grow and advance within Hyatt. You will be part of a rock-star team and hotel that was recognized as a 2024 Best Places to Work - Large Companies in North Texas! This position is classified as non-exempt. The hourly rate of pay is $25.00. There will be anticipated overtime. The Banquet Sous Chef reports directly to the Executive Chef or Executive Sous Chef. Assists in supervising the preparation and cooking of various food items, developing menu items and their preparation and garnishment. Supervises kitchen associates. Assists with associate training and scheduling of cooks and sous chefs. Assists in monitoring payroll costs & overtime. Supports culinary direction of the Chef and adheres to all brand standards. May manage the department scheduling, discipline, and/or hiring. Works with the Executive Chef to develop new banquet menus and recipes. CULT