Sous Chef Jobs

SPIRIT OF BOSTON dinner cruise ship, part of the Entertainment Cruises Family is looking for an Associate Kitchen Manager/Sous Chef.

POSITION DESCRIPTION
Inspired by a commitment to excellence, the service team at Entertainment Cruises creates unforgettable memories for our guests. The successful associate kitchen manager/sous chef conjunctions with the kitchen manager and participates in managing back-of-the-house cruise execution to ensure consistently high levels of quality, service and customer sanitation satisfaction while maintaining a high level of profitability.

Essential Functions:
Cruise Execution

• Acts as the on-duty kitchen manager for cruises and manages the kitchen staff to ensure adherence to procedures detailed in the Product Management Guide and Galley Operating Manual.
• Ensures that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company’s strict standards of sanitation.

• Recruits new kitchen staff when necessary to fill vacant positions.
• Participates in training of all new kitchen staff.
• Participates in scheduling kitchen staff according to staffing matrix.
• Adheres to Company’s performance management guidelines for all discipline and termination situations.
• Participates in the development of strong teamwork within the staff.
• Maintains high standards of sanitation in accordance with Spirit standards and in accordance with health department codes & requirements.
• Minimum of 1 year of total kitchen experience in full-service/banquet, high volume environment. Must include 1 year of kitchen staff management experience
• High school graduate AND Minimum 2 years formal culinary training
  OR
  2 years additional kitchen experience in a full-service/banquet, high volume environment

Natalias has been in business for 25 years and we are the best in our area. Our custumers are regulars and particular. This job is an addition to our staff that is the best staff in Macon! We work well and we need one more person. You will only be working 5 days per week and pay will be according to what experience and knowledge you have.

Looking for experienced head cook/ kitchen mgr. Great opportunity for a highly motivated person who has the ability to motivate staff, organize people and product and serve great food in a successful and growing restaurant. The ability to get along with others is critical. We specialize in BBQ Ribs, steaks and pastas, in addition to our great sandwiches and salads. The successful candidate will be required to actively cook on the line 70% of the time. The balance being used for inventory and management duties.

We are located in Marshall Mn, the southwest corner of the state 90 miles ne of Sioux Falls SD or 140 miles sw of Minneapolis Mn. Marshall is a progressive regional center and home to the Schwans Ice Cream Co. and Southwest Minnesota State University. Marshall is a great place to start or raise a family.

You can see a copy of our menu if you go to gomarshall.net and click on the dining out links and then Hitching Post. If you have any questions call me personally and I'll try to answer them. My phone number is Register to View and ask for Tom

Supervises and coordinates activities of cooks and related staff in preparing and presenting menu items according to standard recipes. Maintains a clean and safe work environment by ensuring all equipment and supplies are in keeping with the standards and expectations of Hollywood Casino at Penn National in order to assist in reaching profitability, guest satisfaction, work force strength and compliance goals. Provides encouragement, sets high expectations, and sets proud and positive examples necessary to ensure a fun, exciting and professional working environment for our staff and a pleasant and entertaining experience for our guests.

RESPONSIBILITIES

• Ability to follow all recipes and control procedures.
• Responsible for maintaining consistent attendance and performance records.
• Maintain food cost within budgeted parameters.
• Control portion size, minimize waste and present menu items according to specifications.
• Prepare weekly schedules and control labor costs.

• Provide professional representation at internal and external meetings and events.
• Develop and lead a high performance department to include at least one internal successor to the Sous Chef role.
• Maintain accurate and timely documentation of employee performance and department incidents.

• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
• Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and coaching employees; addressing concerns; and resolving problems.
• Supervisory responsibility over one of the following specific, functional areas: Concessions, Food Court, Production Kitchens, Ala Cart Restaurants
• Supervise 10 employees
• Supervise 25 employees indirectly

• High School Diploma/GED; Associate’s/Technical Degree in Culinary Arts preferred;
• 3-5 years of experience or equivalent combination of education and experience.