Chef Salary at Ra Sushi Corp BETA

About the Back of House: Our Back of House Team is made up of Line Cooks, Dishwashers, Prep Cooks and Grill Cooks all working together seamlessly to create scratch-made dishes in a fast pace environment. Back of House Team Members at Firebirds work with the Executive Chef and Sous Chefs to create an extraordinary experience for guests through attention to detail in cleanliness, restocking, and organization of their station. What you can expect from us: Our team members are the most important stakeholder here at Firebirds Wood Fired Grill and such an important part of our brand. We ensure that our back of house team members receive extensive training and development, are continuously set up for success, and feel welcomed in our Firebirds family! Never worked in a kitchen before but have a passion for learning more? It will be our pleasure to start you in a role where you can train and develop skillsets in a scratch kitchen setting. What We Expect of You: Fast, efficient and able to prod

POSITION SUMMARY: The Restaurant Manager is responsible for overseeing and managing the daily operations of the restaurant. PRIMARY ACCOUNTABILITIES: * Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards. * Ensures customer satisfaction with all aspects of the restaurant and dining experience. * Handles customer complaints, resolving issues in a diplomatic and courteous manner. * Ensures compliance with alcoholic beverage regulations. * Estimates food and beverage costs. * Manages inventory and purchases food and supplies. * Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards. * Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service. * Collaborates with chefs to develop appetizing menus. * Maintains sales records and tracks cash receipts. * Prepares and submits operations reports and other documentation requested b

Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafo

Job Description Position: Sous Chef Department: Food and Beverage Job Summary: Prepares, cooks, and plates food using established recipes and guidelines; assists with ensuring the efficient operation of assigned food outlet(s). Duties and Responsibilities (specific areas of responsibility include but are not limited to): Reads daily menus to ensure cooking times are coordinated for timely preparation of all food products. Reviews schedules and inventory for any special parties or orders to ensure successful service. Reviews prep list, checks daily pars, and maintains pars, as necessary. Ensures that all the ingredients and necessary components for the menu items to be prepared during the shift are ready at the start of the shift (mise en place); assists when necessary. Prepares and cooks dishes; ensures that menus, recipes, methods, pictures, and specifications provided by supervisors are followed exactly. Prepares customized food to order, such as Caesar salads or handpicked items to

Position: MLB Performance Sous Chef Department: Baseball Operations Reports to: MLB Executive Performance Chef Status: Seasonal hourly Location: San Francisco, CA (travel to Scottsdale AZ for Spring Training) Position Summary: The San Francisco Giants Baseball Club are seeking an MLB Sous Chef to join the Baseball Operations department. The Performance Sous Chef will be a key figure in supporting the MLB Executive Performance Chef in optimizing the performance, recovery, and health of Major League players by delivering top-tier food and nutrition services to both athletes and staff of the San Francisco Giants. This role will be based out of Oracle Park in San Francisco California during the regular MLB season as well as postseason. During Spring Training (February- March) this role would take place at the San Francisco Giants spring training facility in Scottsdale Stadium in Scottsdale Arizona. The Performance Sous Chef will take lead on the day-to-day culinary operations in the perfor

Job Description Job Description The Peaks at Santa Rita, the premier independent living community for active seniors in Green Valley, is now hiring for a full-time Kitchen Helper/Dishwasher. The Kitchen Helper is cross-trained to do all tasks in kitchen. This is a training and development role with the hope that you will aspire to become part of our essential culinary personnel in the future. Such potential openings after training and proven performance development and skills include but are not limited to becoming a Cook, Sous Chef, or Executive Chef. Job Duties and Requirements: · Help serve meals to residents at their tables. · Clear dishes from resident’s dining tables. · Wash and store dishes. · Set dining room tables. · Light food preparation tasks as needed. Skills and Abilities: · You must be 18 years of age or older. · Ability to communicate, in a clear and concise manner with our residents. · To be successful in this role you must have a friendly, professional, and energetic

Job Description Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Account

Division/Department: Food & Beverage Job Title: Kitchen Lead Reports To: Food & Beverage Manager Type of Position: Non-Exempt/Hourly Employee Classification: Seasonal Compensation: $17.00/hr. - $20.00/hr. Job Summary: The Kitchen Lead will be expected to assist with the Kitchen Supervisor to oversee the daily operations of our establishment's kitchen staff. As the Kitchen Lead, you will be responsible for overseeing food preparation, ordering supplies, scheduling shifts, and monitoring inventory levels. To be successful in this role, the ideal candidate will have proven culinary and lead experience. In addition to being an excellent communicator, you should also demonstrate outstanding leadership and organizational abilities. Essential duties and Responsibilities: Notify Chef or Food & Beverage Manager of necessary Maintenance/Repairs. Complete Food Safety Certification. Maintain inventory control as needed Conduct training on restaurants procedures and expectations. Develop schedule f