Chef Salary at Talis Park BETA

The Sous Chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff. As assistant to the Executive Chef, the Sous Chef will help with menu planning, inventory, and Sous Chef, Chef, Operations, Restaurant, Healthcare, Kitchen

Pay: $60000 per year - $60000 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of ne

Job Type Full-time Description WORK in PARADISE: Ranked #5 of the Best Hotels & Resorts in Florida and the only Naples Resort in the Top 20. LaPlaya Beach Resort & Club, located directly on the beautiful Gulf of Mexico, offers excellent career opportunities to caring hospitality professionals who provide the finest services in Naples. The JOB: Our award-winning Naples restaurant, Baleen, seeks a Sous Chef that has an outgoing personality, who wants to elevate the culinary dining experience while having fun and creating memories. The Sous Chef will rk with our Executive Sous on menu planning, inventory and management of supplies. Requirements We are interested in learning more about your experience, and invite you to apply today if you have the following: 5+ years' experience in a high-volume luxury hotel, resort or banquet operation with a focus on fine dining Completion of a technical culinary education or apprenticeship program; Certificate in Culinary Arts preferred Food service per

Job Type Full-time Description Who We Are The Club at Mediterra is a premier, member-owned, residential club located in southwest Florida. The 1,700-acre community and Club have earned a reputation and have been acknowledged as one of the finest in the country. The active membership enjoys Club amenities, including two championship, Tom Fazio-designed golf courses, a learning center, a beach club, a spa and fitness center, and bocce, tennis, and pickleball courts. Beyond its acclaim for world-class golf, the Club has been nationally and globally recognized as a Top 50 Platinum Club of America, a Distinguished Emerald Club. Mediterra was the first golf club named an Audubon International Silver Signature Sanctuary. Requirements Brief Job Description The Club at Mediterra, a multiple award-winning private club located in Naples, Florida, has an opening for a Sous Chef to join our dynamic team. The candidate will work under the direction of the Executive Chef and the Director of Culinary

Of the Sous Chef: Oversees and manages food preparation for a specific area of the kitchen. Supervises and ensures production of consistently high quality food. Adheres to established control procedures for cost and quality such as food production ch Sous Chef, Chef, Restaurant, Food, Associate

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 Sous Chef The Sous Chef is the assistant to the Executive Chef and is responsible for all kitchen operations when the Executive Chef is not on property. You will work alongside our Executive Chef to create a culinary experience that exceeds our members expectations. This is achieved by serving cuisine that is fresh, delicious, creative, beautifully presented, hot and served in a timely manner. Primary Job Responsibilities 1. Prepare food in an efficient and sanitary manner. 2. Assist the Chef in creating and develop new recipes and menus. 3. Assist in inventory and receiving of goods. 4. Train kitchen workers and assist in their professional development. 5. Maintain clean, orderly, safe and sanitary kitchen conditions. 6. Continuously increase your job knowledge in food preparation and creative presentations. 7. Promote and foster a spirit of cooperation and enthusiasm in the kitchen and with servers. 8. Prepare quality food in a cost-efficient manner. K

We provide excellent benefits and perks, including the privilege of using club amenities! On a space-available basis, employees can play golf, tennis, or pickleball, use our employee fitness room, and purchase merchandise in one of our many shops. Our full-time team is also eligible for medical, dental, vision, life, short- and long-term disability, 401k, and other great benefits. We also make it easy to apply! A DAY IN THE LIFE OF A SOUS CHEF TOURNANT: As the Sous Chef Tournant, you will be responsible for covering shifts in multiple restaurants and learning Bonita Bay Club's cuisine and operations. You will be the Manager in Charge, covering the restaurant Chef's off days. The Sous Chef Tournant is responsible for setting a positive example for all other team members in professionalism, proper cooking technique, flavor evaluation, punctuality, and proper mise en place. This role requires strict attention to culinary details, sanitation, organization, and upholding Club/Kitchen standa