Sous Chef Salary at Prairie Ridge Health BETA

Job Type Full-time Description At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We're committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we're guest-obsessed. Our mission is to create memorable moments for every guest, every time. It's who we are. We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. Pride: You take pride in your work and in contributing to something special Good People: You value teamwork, treat others with kindness, and build trust with those around you Positively Intolerant

Work With Purpose At Five Star Senior Living, our people are the critical link to those we serve, and it is their vitality, energy, and caring nature that allows us to fulfill our mission of enriching and inspiring the journey of life. In addition to nurturing and advancing the lives of our residents, our team members enjoy meaningful opportunities for personal and professional growth, within a supportive culture centered around advancing their lives, as well. The Opportunity We are seeking an experienced Sous Chef to join our team! The sous chef will lead the kitchen team in the head chef's absence. A qualified candidate will work under the direction of the head Chef and GM for all Kitchen Operations, including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of team members in methods of cooking, preparation, plate presentation, portion and cost control. What You'll Do Maintain Standards Provide guidance to junior kitchen staff

Job Type Temporary Description Job Description: Join the team at Erin Hills and contribute to the excitement of hosting the U.S. Women's Open! We are seeking enthusiastic and reliable temporary culinary team members support to assist our culinary team during this prestigious event. This role is crucial in ensuring smooth operations in a high-paced environment while maintaining Erin Hills' commitment to exceptional quality and service. Requirements Responsibilities: •Assist with food preparation tasks, including chopping, assembling ingredients, and plating. •Maintain cleanliness and organization of kitchen areas, including workstations, equipment, and storage areas. •Wash dishes, utensils, and cookware as needed, ensuring cleanliness standards are met. •Support chefs and line cooks by stocking supplies, retrieving ingredients, and executing additional tasks as directed. •Monitor and refill buffet or service stations during the event. •Adhere to health, safety, and sanitation guidelines

Job Type Full-time, Part-time Description I. Position PM Line Cook II. Reports To Executive Chef and Sous Chef III. Classification Full-Time / Part-Time Seasonal, Hourly, Non-Exempt IV. Job Summary Prepare food to the chef's specifications and set up work stations for service. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Hours vary on business needs Requirements IV. Qualifications Must be 18 years of age Minimum 5 years line cooking experience Minimum 3 years in upscale cooking in fine dine or club setting Must be dependable and reliable for closing kitchen Required to stand for long periods of time Competent and safe knife handling Ability to multitask in a fast paced high stress environment Capable of lifting 50 pounds Ability to communicate with employees with a positive attitude V. Responsibilities & Duties Set up workst

Job Type Full-time, Part-time Description I. Position AM Line Cook II. Reports To Executive Chef and Sous Chef III. Classification Full-Time / Part-Time Seasonal, Hourly, Non-Exempt IV. Job Summary Prepare food to the chef's specifications and set up work stations for service. Line cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Hours vary on business levels Requirements IV. Qualifications Must be 18 years of age Minimum 5 years line cooking experience Minimum 2 years breakfast short order cooking Must be dependable and reliable for opening kitchen at 5:30am Required to stand for long periods of time Competent and safe knife handling Ability to multitask in a fast paced high stress environment Capable of lifting 50 pounds Ability to communicate with employees with a positive attitude V. Responsibilities & Duties Turn on kitchen equi

SUMMARY Responsible for ensuring customer satisfaction through aiding the Culinary Manager in the coordination of kitchen activities. Oversees the kitchen operation in the absence of the Culinary Manager. Prepares and cooks a wide variety of foods to fulfill customer requirements. ESSENTIAL RESPONSIBILITIES include the following. Other duties may be assigned. § Prepare, cook and serve hot and cold meals to customers. Provide for special dietary requirements where necessary. Work with Culinary Manager to determine needs and provide input for menu item selection. Helps plan for special events. § Helps Culinary Manager in ensuring that all kitchen and dining staff members know and understand safe handling procedures for equipment and food, and promotes good hygiene practice. Attends regulatory compliance training as needed. § Works with Culinary Manager and wait staff in ensuring that all customer needs are taken care of and that the kitchen is equipped to handle demand. § Helps wait staf

Job Type Full-time Description I. Position Sous Chef Classification Full-Time Seasonal, Salaried, Exempt II. Reports To Executive Chef III. Job Summary The Sous Chef will be responsible to work directly with the Executive Chef to manage and oversee all kitchen operations. This includes food production for all food outlets, inventory control, hands-on station work and shared supervisory responsibilities that will help lead the culinary team together with our Executive Chef. A successful candidate will need a varied culinary background and should have excelled experience of both new and classic techniques. The Sous Chef is a seasonal position that starts at the beginning of March and goes through November, these dates can fluctuate by up to two weeks. On average, the expected workload equates to 50 hours per week, subject to business level, with an average of 5-6 days per week in season. This includes being available days, nights, weekends and holidays. Requirements IV. Qualifications •M

Job Type Full-time, Part-time Description I. Position Pantry Cook II. Reports To Executive Chef and Sous Chef III. Classification Full-Time / Part-Time Seasonal, Hourly, Non-Exempt IV. Job Summary Assist in the preparation of all dishes in the kitchen. Perform routine kitchen tasks such as setting up workstations and ingredients, so that food can be prepared according to recipes. Short order cooking simple menu items such as salads, appetizers and desserts. Requirements IV. Qualifications Must be 18 years of age Minimum 2 years Kitchen experience Required to stand for long periods of time Capable of lifting 50 pounds Ability to multitask in a fast paced high stress environment Competent and safe knife handling Ability to communicate with employees with a positive attitude V. Responsibilities & Duties Follow Chef's specifications/recipes/set up Accurately prepare salads, appetizers and desserts in a timely manner Must keep workstations clean and organized throughout service Proper rotat