Sous Chef Jobs

Job Title: Sous Chef Company: High Hampton Inn Location: Cashiers , NC Description: Listed on the National Register of Historic Places, High Hampton Inn & Country Club is an 87 year old, family owned resort. High Hampton has long-standing customs such as afternoon tea and a full american plan. High Hampton is a seasonal resort open from late April through Thanksgiving. We are currently seeking an experienced sous chef to assist our executive chef in accomodating a high volume, buffet style menu, as well as weddings and off-site catering. Resort experience preferred. Five years experience required. Culinary degree preferred. Compensation will be evaluated on experience. Please visit our website at www.highhamptoninn.com.

Job Title: Experienced Sous Chef Company: Left Bank Location: Larkspur, CA Description: Dynamic and growing Bay Area restaurant group is currently seeking a sous chef for our flagship restaurant. Open since 1994 we are a stable business and we are revitalizing our concept. The Left Bank is a French Brasserie located in downtown Larkspur in Marin County just 12 minutes North of the Golden Gate Bridge. All Saucissons and Pates are made in house by the executive chef and we are proud to feature local, seasonal and sustainable products on our menu. Be a part of the creative process of developing recipes and having them featured on the menu! We have outstanding benefits, to name a few: * Company Sponsored medical benefits (three plans from which to choose) * Dental and Vision benefits * Vacations starting at two weeks per year * Language courses offered in French, Spanish, or English * Quarterly professional development opportunities * Bonuses * Associate discounts If you are a self-driven and passionate about food, we are looking for you. Ideal candidates will have a minimum of three years management experience in a full service restaurant. Individuals must have strong cooking skills, good leadership skills, and the ability to build loyal guest relations.

Job Title: Sous Chef/Executive Sous Chef Company: Executive Hotel Management Location: Columbia, MO Description: The Holiday Inn and Exposition Center in Columbia, Missouri is an upscale business class hotel with 311 rooms, two restaurants (one 4 star-Churchill's and Sports Zone hotel restaurant), 21,000 sq ft expo center, and about 15,000 sq ft of hotel banquet space. The Holiday Inn is part of Executive Hotel Management who owns and operates three other profitable hotels (two Crowne Plaza's and one Holiday Inn) in Baton Rouge and Knoxville. Specific duties include supervising and coordinating the activities of cooks and other workers engaged in preparing and cooking foodstuffs. Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing sizes of portions are as prescribed. Gives instructions to cooking personnel in finer points of cooking. Cooks and carves meats, and prpares dishes, such as sauces, during rush periods and for banquets and other special social functions. Not unusual having multiple banquets at the same time. Assumes responsibility for kitchen in absence of Executive Chef. Must ensure guest's expectations are consistently exceeded at all times with maximum fiscal responsibility. Ideal candidate would want to be an Executive Chef in two years or less. The days and hours of work will depend on the needs of the hotel. This is not an 8-5 career. Relocation assistance may be negotiable for the right candidate.

Job Title: Sous Chef Company: Amanresorts Location: Canyon Point , UT Description: POSITION TITLE: Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef and Chef de Cuisine RESPONSIBLE FOR: All areas in kitchen including but not limited to Restaurant, Pool Club, Private Dining, Desert Lounge, Picnics and Special Events. DUTIES AND RESPONSIBILITIES: • ESSENTIAL FUNCTIONS: To ensure excellence in service and product in all aspects of Wine, Food & Beverage Financial o Assist the Chef de Cuisine with the Departmental Annual Operating Budget for approval by General Managers and Financial Controller. o Ensure that the Departmental Operations Budget is strictly adhered to and that all costs are strictly controlled. Administration o Attend meetings and briefings o Ensure that all departmental reports and correspondence are completed punctually and accurately. o Develop kitchen policies as needed. o Submit monthly report to the General Managers detailing departments’ results for the past month and departments activities in the ensuing month. Personnel o Ensure all employees report for work punctually wearing the correct uniform and name tag at all times. o Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development. o Ensure that all employees have a complete understanding of and adhere to the resort’s Employee Handbook. o Interview and subsequent selection of potential employees in liaison with the Human Resources Manager and General Managers. o Conduct employee evaluations and review their general performance, discuss existing performance and areas of improvement. o Conduct Departmental Orientation Programs for new employees to ensure they understand the policies and operations of the resort. o Ensure that all staff provide a courteous and professional service at all times. o Counsel staff members for any breaches of conduct and observe policies when issuing formal disciplinary notice. Operational o Constantly review and appraise the procedures with the department to ensure quality of service and product at all times. o Monitor the staff skills within the department and plan training program to rectify any service deficiencies. o Conduct regular briefings with the department staff ensuring good communications at all times. o Ensure that overtime within the department is minimized and authorized. o Evaluate staffing levels in accordance with business demand, providing recommendations for adjustments whenever possible. o Ensure monthly stock take is taken for all operating equipment in all stores and outlets. o Maintain close liaison with restaurant reservations to ensure a good balance of house guests and external guests. o Encourage good communication between the kitchen brigade and restaurant team. o Liaise with Group Organizers in regard to any special requests for catering to private or group function. o Liaise and organize meals for special dietary requests by either house or restaurant patrons. o Ensure minimal wastage of either food or beverage. o Ensure that the cleanliness and tidiness of the kitchen is maintained. o Maximize opportunities to increase revenue through up-selling by staff. o Develop the kitchen staff and ensure that the team is multi-skilled to support guests in all areas within the resort as required. o Ensure the operation is consistent with the Amangiri Food Program. o Any other duties as directed by the General Managers. QUALIFICATIONS: o Knowledge of kitchen procedures is mandatory. o Recognized culinary certification o At least 5 years of related experience. o Must be prepared to be hands-on in the kitchen. SUPERVISORY RESPONSIBILITIES: • Manages all line-staff in the kitchen. WORK YEAR: • This is a full time year round position.

Job Title: Associate Team Leader Company: Whole Foods Market Highland Drive Location: Salt Lake City, UT Description: Position Overview: The Prepared Foods Associate Team Leader position prepares Team Members to be successful leaders at Whole Foods. Candidates must be prepared to think, learn, and contribute all while consistently communicating and modeling the Whole Foods Market vision and goal. Responsibilities and Qualifications: Associate Team Leader Duties: Set and achieve the highest standards in retail execution. Provide our customers with outstanding customer service. Assist in the interviewing, training, development and counseling processes of all Team Members in a manner which builds and sustains a high performing team and minimizes turnover. Establish and maintain a positive work environment, which encourages an exceptionally high level of Team Member morale. Manage inventory and pricing to achieve required margin and labor targets. Develop and maintain creative store layout and product merchandising to support the regional and national WFM vision. Manage and provide accurate weekly, monthly and annual management reports. Report directly to Team Leader. Work closely with Team Leader and (if applicable) other ATLs to ensure smooth operation of the department. Requirements: Minimum of 1-2 years of customer service and cashier experience, with leadership duties. Passion and appreciation for customer service. A desire to become a Team Leader within Whole Foods Market Clear and effective communicator

Job Title: line cook or sous chef Company: Casa Rustica fine italian restaurant Location: Smithtown, NY Description: Looking for a cook with experience in fine italian cuisine..You will work with a motivated and talented chef who will add to your experience.....We treat all our employees like family...

Job Title: Open Kitchen Sous Chef Company: Park Street Grille Location: Rockland, ME Description: We are seeking a Sous Chef for our 65 seat restaurant. Our head chef (on average) works 6 nights a week, so the Sous Chef would work directly with him, but be in charge of the kitchen/dish-room in his absence (i.e. days off, vacation, etc.). Although a culinary degree is not required, some culinary higher-education is desired. We have an award-winning, eclectic menu where southwestern cuisine meets northeastern-style dishes, so a broad culinary background is helpful. We're open 7 days a week for lunch & dinner. A responsible, talented & fun-loving person would be a great fit for our team. We look forward to hearing from you!

Job Title: Sous Chef Company: Ces and Judy's Catering Location: Saint Louis, MO Description: Sous Chef will be leading a team, training and supervising, for quality food production and service. There is an emphasis on fresh, tasty food, prepared according to recipe, attractively presented. Sous Chef is responsible for proper preparation and finished product. Sous Chef will lead parties from prep to plate up both on and off premise.

Job Title: Chef Company: Confidential Location: North Atlanta, GA Description: Creative Chef to work in a small,unique, award winning, mountain lodge restaurant in N. Georgia. Seating capacity 100+. Use of local produce, organic foods, and knowledge of southern gourmet cuisine a plus. Experience with catering weddings, fine wines, menu planning, pricing, budgets, cost controls, training of restaurant and kitchen staff. Candidate must have good organizational and leadership skills, work well with others, flair and passion for food preparation and fine dining. Accepting regional applications only please.

Job Title: Sous Chef, Assistant Chef Company: Sierra Bonita Grill Location: Phoenix, AZ Description: Sous chefs needed at two independantly owned, award winning, high volume restaurants located in North Central Phoenix, Arizona. Must have knowledge and understanding of Contemporary American and Southwestern culinary traditions, with a passion to create high quality, unique and traditional plates using local ingredients. Bonus and educational opportunities based on performance of stated goals. Responsibilities to include ongoing menu development, creating daily specials, and motivate others.