Executive Sous Chef Jobs

Job Title: Assistant Executive Chef Company: Hilton Washington Hotel Location: Washington DC, DC Description: Assists Exec. Chef in food preparation, production and control for all food outlets and banquet facilities to meet Hilton's high standards of quality. Supervises, schedules and participates in activities of chefs, cooks and other personnel involved in preparing, cooking and presentation of food in accordance with productivity standards, cost controls and forecasted needs. Prepares menus. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Interviews, trains, supervises, counsels, schedules and evaluates staff. 5 years previous experience as sous chef in a hospitality environment 3 years supervisory experience High School Diploma Culinary School Ability to understand the English language so as to fully comprehend job requests

Job Title: Executive Sous Chef Company: Cafe Dominique Location: Houma, LA Description: The Executive Sous Chef position for Cafe Dominique, a new restaurant catering to the more upscale casual diner, as well as the new veaux health concious "foodie". Our concept is to bring to the table a fresher experience, by using local and organic produce, free range poultry and meat products, as well as the wonderful seafood that is indigenous to our area. Our desire is to serve our clientele from a diverse menu of New American/Mediterranean cuisine, putting a spin on traditions French to Mediterranean flavors, visiting as far east as west and of course we would not want to exclude our own classic South Louisiana dishes. Located at the center of our dining room is a full service bar, serving not only the hottest cocktails but also the hotest dishes. With an expedition kitchen, the restaurant seats 100 inside, and for a fabulous outdoor experience, it seats up to 60 to 100 on the patio deck, located on Bayou Terrebonne. The water, the Old French Quarter and Mediterranean gas laterns lend to the ambiance that is only Cafe' Dominique's. A great place to experience lunch and dinner or host a party. The patio deck is designed to dine out or enjoy cocktails. Cafe Dominique adds a unique quality to an already unique town that is growing by leaps and bounds. Houma, Louisiana, population 120,000, is an economically friendly as well as a people friendly town. Easy to meet people and easy to make friends. We are close to the Gulf of Mexico and our seafood is fresh and available.

Job Title: Executive Sous Chef - Company: Location: San Luis Obispo, CA Description: Executive Sous ChefCampus DiningHiring range: $41,002 – $52,624/yearOpen until filled. Summary of Duties and Responsibilities: Under the direction of the Executive Chef, the Executive Sous Chef will have the direct responsibility for all facets of planning and production of products for Sage Restaurant, VG Café and Catering. It is anticipated that up to 70% of the Executive Sous Chef’s time will be spent on catering production and events. In the absence of the Executive Chef, the Executive Sous Chef will assume his/her responsibilities. The Executive Sous Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.Typical Essential Functions:Maintain a working computerized/written recipe file for all menu items. In cooperation with the Executive Chef and the VG Complex Manager, assist in the development of Catering menus, to include pricing and costing. In cooperation with the Executive Chef, determine the need for and coordinate the scheduling of additional catering production staff. Coordinate with the purchasing department all requisitioning of necessary items to fulfill catering orders, including a weekly inventory of all catering production products. Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus, ensure proper equipment operation/maintenance and ensure proper safety and sanitation in the kitchen. Monitor production of catered items in the Bake Shop, Salad Room, and Meat Processing and assist in preparation as needed. Functions as the principal production chef or at a minimum oversee production at catered events. Ensure that preparation and serving areas are clean and orderly and all food and equipment is properly stored following each catered event. Assist in the production and support areas as necessary, which may require functioning in an active cooking or production capacity for all or part of a normal shift. Participate in evaluating the work performance of associates and recommend disciplinary action as required. Participate in the interviewing of job applicants and the development of recommendations regarding the hiring of new employees. Participate in the scheduling, training, and supervision of all production and support personnel to include monitoring time-clock punches and submission of weekly labor reports. Perform other Campus Dining duties as required.Requirements:High School Degree or equivalent. Culinary Arts Degree or A.C.F. certification desired. Five years or more of progressive experience in upscale banquet catering and dining, preferably in a college dining services environment or a full service quality hotel or restaurant. Excellent organizational, leadership, supervisory and communication skills. Strong problem solving and computer skills are also desired. Understanding of current culinary market/trends and creative food presentation is essential. Knowledge of health, safety, and sanitation standards is required. SERVSAFE and/or HACCP Federal guideline certification preferred. Become SERVSAFE certified within first year of service and maintain certification as required. Directly supervise Catering Cook, VG kitchen staff and varying numbers of part-time assistants as assigned. Must be able to understand written and oral communication and follow verbal instructions. Ability and willingness to work irregular hours, to include weekends and evenings. Ability to develop successful working relationships with customers and fellow employees. Ability to lift and carry 50 pounds. Knowledge of normal hand tools common to the commercial kitchen. Must possess a valid California Driver’s license with ability to drive a stick shift, and have a driving record acceptable of our insurance underwriters. Must have regular full time attendance.Application forms can be obtained from the Cal Poly Corporation Human Resources website at http://www.calpolycorporation.org.Resumes may be submitted to hold a position, but they must be accompanied by the Cal Poly Corporation application to be fully considered for the position. You may email your resume to Register to View Mail application to: Cal Poly CorporationHuman Resources, Bldg. 15San Luis Obispo, CA 93407-0707Cal Poly Corporation offers generous benefits including paid vacation and holidays, sick leave, medical, dental, vision, life insurance, and a retirement program. Cal Poly Corporation is an Affirmative Action, Equal Opportunity Employer.Employment for this position is with Cal Poly Corporation. This is not a State of California position. Copyright ©2009 Jobelephant.com Inc. All rights reserved.Posted by the FREE value-added recruitment advertising agency jeid-9c52953ec7ebeb72cb4bb6bfc8c6f3d3

Job Title: Executive Sous Chef - Company: Location: Charleston, SC Description: The Hamptons is an exciting new restaurant in Sumter, SC. Located in a restored antebellum setting, the Hamptons combines an upscale destination-dining, a bakery and a fresh market to serve business and patrons who are hungry for a beyond-the-expected dining experience. We provide a classic weekday lunch menu, dinner with Southern and European cooking techniques and dinner Wednesday ? Saturday evening. Our restaurant is furnished with the finest of fixtures, fabrics, linens, silverware, glassware and china. The ideal candidate is passionate about food and wants to work in the highest quality restaurant. Prefer candidates with AS or BS Culinary Arts, 4 or 5 star experience. Excellent comp and benefits. If interested, please send resume to Register to View or mail to The Hamptons, 100 N. Main Street, SC 29150. EOE

Job Title: Executive Sous Chef Company: Delaware North Companies Location: Fresno, CA Description: Unit Summary: This position is located in Yosemite National Park. Yosemite is located approximately 2 hours north of Fresno, CA and four hours west of San Francisco. Delaware North Companies Parks & Resorts operations in Yosemite include lodging facilities totaling more than 1500 rooms, multiple food and beverage establishments, 17 retail outlets and numerous recreational activities all operated under contract with the National Park Service. Yosemite's revenue is in excess of $130 million annually, with peak season employment of approximately 1,700 associates. Visit www.yosemitepark.com for more information. Your role: This position will be responsible in assisting the Executive Chef of F&B with the overall management of multiple F&B outlets at the property including a 200 seat dining room, lounge, room service, and banquet events.  Specific responsibilities include: Act as Executive Chef when the Executive Chef is absent. Manage and actively participate in special event operations, ie; Vintner's Holidays, Chef's Holidays, and Bracebridge. Fully responsible for food production, personnel scheduling, training, food and labor costs, and sanitation. In charge of menu development as well as ordering (requisition) and inventory for the department. Plan and implement seasonal menus, maintaining financial responsibility for the menu mix. Oversees inventory of food product and coordinates product ordering and receiving within corporate specifications Maintain a clean and orderly to comply with State and local Health Department Regulations. Job Requirements Our Expectations: Qualified Associates must have an Associate's Degree in Culinary Arts or related experience, a minimum of 5 years Culinary Arts experience including previous experience in a management role. More specifically, experience in fine dining outlets and preferably in a hotel with high volume operations; experience supervising personnel.  Familiar with monitoring of food and labor cost, menu development and costing. Familiar with ordering and inventory procedures. Competent in computer systems including Excel, Word, Micros, Delphi, and Kronos Timekeeping.

Job Title: Executive and Sous Chefs - Company: Location: New Orleans, LA Description: Experienced, enthusiastic and hardworking Executive and Sous chefs should apply. Email resumes via email.

Job Title: Sous Chef / Lead Servers - Company: Location: Phoenix, AZ Description: Needed Imediatly EXPERIENCED sous chef for busy night shift in east valley. Must be able to implement specials, work without supervision, maintain a clean & orderly kitchen. Have the ability to work with & train new hires. Leadership qualitys are a must. Must know & understand the importance of plate presentation & food quality. In short we are looking for someone with old school values & work ethics. Must be able to work with front of house. Please only serious applicants apply!!!!! Must be able to manage time so that prep work can be prepared for next shift. Please send resumes to Register to View follow up calls should be refered to Register to View Chris Register to View Mike Also need strong floor servers. Time to lean time to clean!!!!!

Job Title: Sous Chef; Lead Cook - - Company: Location: Lancaster, PA Description: Location: Lancaster

Job Title: Executive Sous Chef Company: The Kimpton Hotel Group Location: Arlington, VA Description: Kimpton Restaurants in Arlington, VA is currently seeking a dynamic, creative Executive Sous Chef for Domaso Trattoria, the fine-dining restaurant at the Hotel Palomar Waterview. About Domaso: The Domaso Trattoria is named after a small fishing village located on the edge of famed Lake Como. The restaurant features approachable and exciting Northern Italian cuisine made from farm fresh, local and seasonal ingredients. The menu includes a selection of antipastis, soups, salads, housemade pastas and range of entrées.

Job Title: Executive Sous Chef for Hotel/Conference Center Company: FLIK International Location: Wellesley, MA Description:   EXECUTIVE SOUS CHEFResponsible for the successful culinary production operation under the direction of the Executive Chef.  May serve as the department head for culinary operations in the absences of Executive Chef.  Adheres to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation.  Additional duties may include menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and developing.  Recipe to Succeed: Good supervisory, leadership, management and coaching skills Excellent communication skills both written and verbal Ability to communicate on various levels to include client, management, departmental, customer and associate levels Understanding of financial, budgetary, and food control practices Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet Ability to perform various motor skills such as; lifting, reaching, bending, twisting, pushing, pulling, squatting, grasping and arm-hand coordination on a continuous basis Ability to multi-task as well as stay on task and concentrate with constant interruptions Knowledge of diet principles and safe and sanitary food handling principles Hands-on leadership and training skills Necessary Ingredients: A.O.S. Degree in Culinary Arts or culinary certificate and three (3) to five (5) years of culinary experience preferred Minimum of two (2) to five (5) years of culinary/kitchen management experience, depending upon formal degree or training Catering experience Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Batch cooking or high volume cooking experience preferred Experience with food production for large catering or banquet functions ServSafe® Certified Great People. Great Service. Great Results. At Compass Group North America, our superior balance of efficiency and quality attract the highest caliber level of service our clients deserve. We retain the finest workers with a highly competitive compensation and comprehensive benefits plan. If you’re looking for a career where you set the standard for personal advancement, then Compass Group North America is for you! Working together, we will continue to experience success as the industry’s best.  Achieving leadership in the foodservice industry Compass Group North America is a diversity growth-oriented organization. Our goal is to improve the quality of work life by using fair and consistent treatment and providing equal growth opportunities for ALL associates. EOE & AA Employer M/F/D/V