Sous Chef Salary at Taps Brewery BETA

Sous Chef Job Description We are seeking an experienced Sous Chef with at least 5 years of experience, preferably in a hospital setting. The ideal candidate will have catering experience, a strong understanding of kitchen rules and regulations, and the ability to conduct trainings and maintain proper kitchen standards. The role requires hands-on involvement in daily operations. Responsibilities Prepare and cook meals in accordance with established recipes and standards. Oversee the daily operations of the kitchen, ensuring efficiency and quality. Conduct trainings for kitchen staff to uphold proper kitchen requirements. Ensure all food preparation and service areas are maintained to the highest standards of cleanliness and sanitation. Manage inventory and order supplies as needed. Monitor and inspect food preparation and presentation to ensure quality and consistency. Collaborate with other departments to ensure seamless food service operations.Essential Skills Proficiency in food prep

Additional Information Job Number24209625 Job CategoryFood and Beverage & Culinary LocationMarriott Long Beach Downtown, 111 East Ocean Boulevard, Long Beach, California, United States, 90802VIEW ON MAP ScheduleFull Time Located Remotely?N Position Type Management 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 Ar

Overview: The Sous Chef at Terranea Resorts' Cold Kitchen will supervise, coordinate, and participate in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in the resorts dining facilities. Participate in planning of the Culinary Department. Ensure that all processes and procedures are adhered to according to Terranea Resort Standards. Responsibilities: assist in creating & implementing menus creating the description for all written menus contribution to R&D daily special creation according to our concepts assist to create menus for various purposes Ordering of par levels according to the mise en place and menu description. all mise en place must be rotated daily to assure 100% freshness keeping all standards in place, as created for our menus coordination & creation of opening & closing procedures develop job description & SOPs accordingly to create effective levels of quality & efficiency Execute all mise en place functions from set up to schedulin

Overview: Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities: Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Unit Description: A passion for helping people and attention to detail are the hallmarks of your success. Join a team where you can make a difference. Are you a driven and creative chef looking to make your mark in a dynamic retail and catering environment? Sodexo is seeking a Sous Chef for Cedars-Sinai Medial Center located in Los Angeles, California. This role will support our retail culinary team where you’ll have the chance to showcase your skills in preparing exceptional dishes for our daily retail offerings and high-profile catering events. From serving executive leadership to patient families, you’ll help elevate the dining experience with your culinary expertise. With the main cafeteria set to reopen next year, this role offers exciting career growth opportunities in a world-class setting. If you're passionate about food and ready to grow your career, we’d love to have you on our team! If you have experience as a Sous Chef Apply Now! The successful candidate will: FMS: monitori

$60000 per year - $72000 per year The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, the Sous Chef supports managing quality in all aspects of their job. Job Requirements Proven success as a Sous Chef, Executive Sous Chef or Kitchen Manager in a high-volume upscale restaurantor high-end resort restaurant Strong passion for culinary excellence, wine knowledge, and service Proven ability to develop team Knowledge of systems, methods, and processes that contribute to great execution Stable job history which demonstrates upward career progression Restau

Job Description Job Description The Sous chef is a key member of the kitchen staff who directly assists the head chef in overseeing day-to-day culinary operations, supervising kitchen staff, ensuring food quality and consistency, managing inventory, and maintaining food safety standards, often including menu development and training new cooks; essentially acting as the second-in-command in the kitchen. Key responsibilities of a sous chef: Menu Planning and Development: Assist the head chef in creating new menu items, adjusting existing dishes, and ensuring menu costing is within budget. Inventory Management: Monitor and manage food inventory levels, placing orders for ingredients as needed to maintain proper stock rotation. Quality Control: Regularly taste dishes to ensure quality, consistency, and proper presentation. Food Safety Compliance: Enforce strict food safety guidelines and sanitation practices within the kitchen. Staff Training: Train new kitchen staff on cooking techniques,

Additional Information Job Number24207519 Job CategoryFood and Beverage & Culinary LocationThe Ritz-Carlton Los Angeles, 900 W Olympic Blvd, Los Angeles, California, United States, 90015VIEW ON MAP ScheduleFull Time Located Remotely?N Position Type Management 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, H