Chef Jobs in Brentwood, TN

**NOW HIRING FOR OUR BRAND NEW SCHOOL! Projected to open Spring 2025!** We are seeking a Daycare Chef to plan and prepare well-balanced breakfasts, lunches, and snacks for our students at Little Sunshine's Playhouse and Preschool of Hendersonville, TN. All applicants must: Have a positive and reliable work ethic Be able to work full-time and be flexible with scheduling - NO NIGHTS, NO WEEKENDS! Have a passion for working with children! Possess a teamwork mindset, strong communication skills, organization skills and problem-solving ability Has the ability to build rapport with children, families, and peers We are looking for team members who are interested in… Joining a company that provides the very best educational experience to young learners Planning and preparing well-balanced, nutritious meals to growing children Growing their career within the industry Requirements Responsibilities: Prepare meals in our onsite warming kitchen Work with school leaders and classroom teachers to ensure daily mealtime schedules and routines are consistent Establish and maintain positive relationships with students and parents Communicate effectively with parents and teachers on any ongoing dietary needs of their children/students Regular attendance is an essential requirement of the position to offer children and parents consistency. Physical requirements: Must be able to lift up to 35 lbs. approximately 100 times per day/shift. Standing, walking, stooping, kneeling, crouching, reaching, pulling, pushing, grasping, hearing, talking, and repetitive motion are physical requirements of the position. This position description is not intended to be and should no be construed as an all-inclusive list of responsibilities, skills, or working conditions associated with this position. #INDHendersonville Salary Description $16 - $19 per hour

HENDERSONVILLE, TN COMING SOON! TOTAL COMP EXCEEDS $80K! Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

JOB POSTING Sous Chef ***************************** Facility Description: In 1799, Colonel John Winstead and family first took possession of the rich farmland that would for the next two centuries be home to them and their descendants. Here Winstead built a two-story log home, which they lived in until 1854 when a son, John M. Winstead, constructed the elegant, tall-pillared home, which is known today as Pleasant Hill Mansion. It is now an impressive location for weddings and receptions. The homesteads and over 600 acres remained in the family until 1997, when it was purchased for development of The Governors Club. Pleasant Hill and the Winstead Log Cabins have been lovingly preserved and both the rustic cabins and the antebellum mansion serve as a stately backdrop for the magnificent Governors Club golf course. Today, The Governors Club welcomes a new generation to celebrate a unique golf experience surrounded by a quiet elegance that only time can endow. The Governors Club is the premier gated golf community in Middle Tennessee. It is guarded 24 hours per day and is home to many Nashville area celebrities! The Arnold Palmer designed championship course follows the property's natural rolling hills, and is as challenging as it is beautiful. Palmer has utilized the property's historic stonewalls, spring-fed creeks, and scenic waterfalls to create breathtaking views at every turn. “The Governors Club is a great golf course of classic character. All players will realize its style, elegance and beauty while having fun playing it.” Arnold Palmer Position Summary: Works with the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Will assume evening responsibility of the kitchen in the absence of the Executive Chef. Supervises food preparation personnel, assists with food production tasks as needed and assures that quality and cost standards are consistently attained. This will be a great position for someone wanting to grow as a chef. It will be a stepping stone for a young rising chef with ambition to grow. Essential Duties and Responsibilities: · Directly supervises the daily preparation of soups, sauces and “specials”. · Works with the Executive Chef and Sous Chef on inventories, pricing, cost controls, requisitioning and issuing for food production. · Manages employment activities for kitchen staff members, including but not limited to: - Assisting Exec Chef with interviewing, selecting, training, - Planning the work, developing work schedules, and apportioning the work, - Directing and monitoring work activities and evaluating performance, - Handling complaints and administering discipline - Ensuring sanitation and safety programs are closely followed. · Establishes controls and monitors kitchen activities to minimize food and supply waste and theft. · Assists the Executive Chef with menu planning and related production activities. Consistently maintains standards of quality, cost, eye appeal and flavor of prepared foods. · Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. · Monitors the condition of equipment and makes recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas of the club. · Prepares reports, costs menus, makes schedules and performs administrative duties as assigned by the Exec Chef. · Perform other duties as appropriate. Qualifications: · Culinary degree preferred. · 2 years culinary experience as a Sous Chef, in a Hotel or Fine Dining restaurant, Club experience a plus. · State certified and/or Serve Safe certified. · Clear understanding and ability to execute all mother sauces and cooking techniques. · A stable career track record at recognized quality properties, working with a team in a culture of excellence. · The ability to demonstrate good judgment, problem- solving, decision-making skills with required urgency. · Desire to grow and stay current with trends in culinary field. · Demonstrated experience and capability in the areas of staff management and food control. · Demonstrated quality written, verbal, and interpersonal communication skills. Full Time position includes medical benefits, vacation and 401K after one year of service. KemperSports is an Equal Opportunity Employer

Job Details CLARKSVILLE, TN $65,000.00 - $69,000.00 SalaryDescription Now looking for Executive Chef for restaurants in the Clarksville, TN area. Executive Chef responsibilities include: • Hiring, training, and development of hospitality-focused Team Members • Upholding the highest standards for food sanitation and quality • Assuming leadership of restaurant operations in the absence of the GM • Consistently enforcing standards for recipe adherence, food preparation, production, and presentation • Ensuring thorough training and communication of all Company initiatives • Use your career experience and talents to help the restaurant reach its financial goals through skillful management in the categories of labor, food cost and kitchen supplies. We offer Benefits such as Medical, dental, vision and 401k. Paid time off Opportunity for growth Qualifications What we're looking for in an Executive Chef • 5+ years professional cooking experience, with least 2 years in an Executive Chef capacity in an upscale casual dining restaurant • Excellent communication • Proven success as head of kitchen operations in a high- volume restaurant • Strong passion for culinary excellence, and service • Proven ability to develop your team • Knowledge of systems, methods and processes that contribute to great execution • Must be able to stand for long periods of time • Must be able to lift up to 50 lbs.

Apply Today Hiring - Executive Sous Chef Hiring Immediately Why Culinary Dropout? * Competitive Pay and incentive opportunity * Medical, Dental, and Vision Coverage within 30 days of employment * Retirement savings program with company match * 50% dining discount at all Fox Restaurant Concept locations * Additional discounts at The Cheesecake Factory and North Italia * Gym, fitness studio & nutrition discounts offered through Gympass * Tuition reimbursement * Paid time off Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We're hiring immediately! What you'll do: * Must have 3+ years high-volume restaurant management experience * Demonstrate an understanding of business operations and financials * Manage shifts which include daily decision making, scheduling, and planning * Create memorable dining experiences by exceeding guest expectations * Understand flavors, aromas, and characteristics of food ingredients * Ensure product quality and restaurant cleanliness * Perform calmly and effectively in a high-volume environment * Manage on-the-fly requests with ease and poise * Understand POS systems and OpenTable (or other digital/online reservation systems) * Coach, lead and develop restaurant team * Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.

Ludlow & Prime Steakhouse in Franklin is an established steak & seafood concept in Franklin, TN. Hours of operation are 11am-9pm Monday- Saturday, Sunday Brunch. Hiring for the AM BRUNCH SHIFT-MENU OF 15 ITEMS, EASY TO EXECUTE! WILL TRAIN. This shift has a beginning time of 8 AM- 3 PM ON SATURDAY AND SUNDAY ONLY. More hours available if desired. We offer: Shift meal, positive work environment in an open kitchen, flexibility, Sundays and major holidays off. Position Summary Cooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Preparing or directing preparation of food served using established production procedures and systems Determining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for tray line or dining room Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques Storing food properly and safely by marking dates and items Reporting necessary equipment repair and maintenance Correctly preparing all food served following standard recipes and special diet orders; portioning food for serving Planning food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved Maintaining daily production records Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation Completing food temperature checks before service Performing other work-related duties as assigned Minimum Qualifications (Knowledge, Skills, and Abilities) A high school diploma or equivalent preferred Must be 18 years of age Prior experience in related food service positions required Moderate reading and writing skills; ability to follow written and oral instructions and procedures Promotes positive public relations with guests Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment Ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less Manual dexterity; auditory and visual skills Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is regularly required to lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. Employee is regularly exposed to kitchen equipment (e.g., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives). Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise. LUDLOW HOSPITALITY LLC is an EEO employer - M/F/Vets/Disabled View all jobs at this company

Evening shift available GENERAL PURPOSE Performs specified duties in order to maintain high standards of quality food preparation, production, service, and portion control, using standardized recipes, for all customers. RESPONSIBLE TO: Director of Dietary / Dietary Manager / Assistant Dietary Manager QUALIFICATIONS: * Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients. * Must have, or be willing to learn, food preparation and cooking skills. * Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays. * Must be able to read and interpret standardized recipes for quantity and quality food production. * Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis. * Must be willing to perform repetitive tasks daily. * Must possess and use excellent customer service and communication skills. * Must be able to follow oral and written instructions. * Must be able to read, write, speak, and understand English. * Must be able to read and understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly. * Must be in good mental and physical condition. * Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary partners. * Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center. * Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift. * May be required to have or obtain a Food Handlers Certificate or Sanitation Course, as required by state regulations. * Must be able to work under supervision. PHYSICAL DEMANDS: * Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily. * Must be able to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties. * Must be able to carry out fine motor skills and manual dexterity requirements. * Must possess mental acuity high enough to adequately perform job requirements. * Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff. * Must be able to handle and use all food service equipment of standard height and design in demonstrating proper use in food preparation, service, and cleanliness or in actual use of equipment. * Must be able to taste and smell foods to determine quality and palatability. * Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dish room, must be able to work in a noisy room with a warm, moist, and odorous atmosphere. * Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors. * Must not have any medical conditions which would endanger self or others if such should occur while in the Dietary Department or during patient contact. DUTIES AND RESPONSIBILITIES: * Are determined by the center and may include, but are not limited to the following: * Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary. * Must be able to manage the dietary department in the absence of the dietary manager when necessary and act as the supervisor when the manager or assistant manager is not available. * Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies with these regulations. * Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager. * Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager. * Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques. * Reviews menus, therapeutic menus, recipes, and production sheets before preparing meals and prepares and serves all diets properly, accurately, and attractively as planned using proper portions and special diet items. * Follows standardized recipes and special diet orders, preparing sufficient quantities to meet all service requirements. * Responsible for testing and tasting foods for proper appearance, flavor, aroma, and temperature and making adjustments if needed. * Responsible for timing of preparation of meals/snacks to meet time schedule for service for all customers and ensures that all meals/snacks are served as scheduled. * Portions foods on plate during tray service according to standards. Checks trays for accuracy of diets, preferences, and quality before they are delivered. Serves on tray line and delivers carts to floors as needed. * Follows menus provided; if menu substitutions are necessary, records these substitutions in designated place. * Must show initiative in choosing garnishes, seasonings according to patient/resident preferences, the use of leftovers, and in food presentation and service. * Attends in-service and other necessary training. * Keeps work area clean and uncluttered, and completes assigned cleaning duties. Responsible for the proper use, care, cleanliness, and sanitation of kitchen and equipment. * Communicates and cooperates with the staff, patients, and their families. * Processes new diet orders and diet changes when received from nursing service, and keeps tray cards updated in absence of Dietary Manager. * Adheres to the dress code for the department. * Performs other tasks as necessary and appropriate.

We are growing and hiring for a busy season! At Red Bicycle Coffee, we are a bustling breakfast café and coffee shop that thrives on building authentic connections with our customers. We are passionate about delivering an exceptional food and beverage experience, and we are looking for a dynamic individual to join our team. If you have a heart for service, a love of both coffee and culinary arts, and enjoy working in a fast-paced environment, we want to hear from you! Position Overview: As a Chef, Barista, and Expediter, you will play a key role in both the kitchen and front-of-house operations. This position blends your passion for cooking with your barista and customer service skills. You'll be responsible for preparing fresh, delicious breakfast foods daily, crafting high-quality coffee beverages, and ensuring food orders are expedited quickly and correctly. Your multitasking abilities and attention to detail will ensure an excellent experience for all guests. Key Responsibilities: Preparing fresh breakfast foods daily, including cooking eggs, chopping and dicing vegetables, and preparing gourmet crepes Crafting high-quality coffee beverages (espresso, lattes, etc.) with a focus on consistency and creativity Taking customer orders, managing transactions, and handling cash register duties with accuracy Expedite food orders to ensure quick and correct delivery to guests Maintaining a clean and organized work station, adhering to hygiene and cleanliness standards Ensuring to-go orders are properly packaged and accurately processed Creating a warm, welcoming, and positive environment for customers Collaborating with the team to ensure smooth and efficient daily operations Other miscellaneous restaurant duties as required Qualifications: 1 year of hospitality or customer service experience preferred Passion for coffee, food service, and cooking, with a genuine interest in creating meaningful connections with customers Strong communication skills and a positive attitude Ability to thrive in a high-pressure, fast-paced environment Strong work ethic, resilience, and a willingness to learn Flexibility to work mornings, weekends, and holidays as needed What We Offer: A supportive and inclusive work environment Opportunities for growth and skill development (100% of managers started as crew) Guaranteed pay with tips ranging from $14-$16/hr (not including daily cash tips) Employee discounts on food and beverages Paid Time Off (PTO) for employees with 6+ months of tenure Time-and-a-half holiday pay Semi-annual raises A chance to be a part of a passionate team that values excellent customer service We are a team of people passionate about making a positive impact in our community, one cup of coffee at a time. Does that sound like your kind of team? Join our growing brand!

Executive Sous Chef at the Bluegrass Yacht & Country Club | Hendersonville, TN | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Manage financial cost controls and culinary operations. Stay current with market trends and sourcing of the best available seasonal products. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Effective leadership, communication, and training skills. Knowledge of special diets (preferred). Proficient with POS, Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

$18 - $22/hr. + tips Requirements: Previous experience working as a Sushi Chef or in a similar role preferred, but not required. We have a thorough training program to prepare individuals with superior knife skills for success in the role. Excellent communication skills, both verbal and written. Ability to follow instructions accurately and efficiently. Capacity to work in a fast-paced environment while maintaining food quality and sanitation standards. Must be able to work flexible hours, including evenings, weekends, and holidays. Responsibilities: Prepare sushi dishes according to recipes and specifications. Ensure the quality and freshness of ingredients used. Maintain cleanliness and organization of the sushi bar and kitchen area. Adhere to food safety and sanitation standards at all times. Collaborate with kitchen team members to ensure timely and efficient service. Assist in inventory management and ordering of sushi ingredients. Provide excellent customer service and interact with guests in a friendly and professional manner. Why join Flagship Restaurant Group? Flagship Restaurant Group is an ever-evolving company empowering our people to follow their passion in the hospitality industry Our modern restaurants are sophisticated and innovative with great earning potential, and each offer a unique culinary experience We provide a comprehensive training program in a fun, exciting environment where you ll thrive Delicious dining discounts you can share with friends and family at all our locations Our full-time employees are eligible to enroll in our comprehensive benefits package that includes dental, vision, and life insurance We create excitement around our team member s milestones and achievements At Flagship, we create experiences that leave an impact. This stays true to our employees just as much as our guests. Removing barriers of language, race, sexual orientations, and culture, our team and guests have our promise of being a restaurant group that embraces the concept where everyone belongs. We are committed to empowering growth, instilling hospitality knowledge, and building a career path in an environment of respectful inclusion. Flagship Restaurant Group is an Equal Opportunity Employer Learn more about us! flagshiprestaurantgroup.com

Join Our Team at Vitality Living as a Sous Chef at Traditions of Smyrna! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Sous Chef Responsibilities: Adhere to all food-related safety/sanitation standards Prepare meals that are nutritious, appetizing, and attractive in accordance to company menus and recipes, as well as to physician orders for diet, texture, and liquid thickness Ensure food, supplies, and appropriate personnel are available for meals planned Adhere to proper procedures for covering, labeling, dating, and storing food in a timely manner Supervise the Culinary team and overall kitchen operation in the absence of the Culinary Services Director Perform other duties as assigned by Culinary Services Director Join us today if you meet the following requirements: Must be at least 21 years of age Have Culinary Arts degree or equivalent experience Demonstrate ability communicate effectively in English, both verbally and in writing Meet state or provincial health related requirements Maintain food handlers permit as required by state or provincial regulations Some of our benefits include: Medical, Dental, and Vision Insurance Generous PTO Plan Monthly and quarterly perfect attendance bonuses 401k Job Details: Full-Time Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

Rare and Well Done Every Time What makes an evening at Perry's so incredible? You do . What you can expect from working at Perry's:

Drake's is a dining destination offering something for everyone: Early birds and night owls; friends and families; soccer players and soccer moms; college seniors and senior citizens… all find a home at Drake's! Drake's is always looking for big smiles, dynamic personalities with a passion for guest satisfaction/hospitality, great attitude and desire to be a part of a team. Drake's has a ‘come play' atmosphere, we work hard and play harder! Check us out on social media (@drakescomeplay) to see for yourself just how much fun we have. Responsibilities Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, etc. Prepare all types of sushi, including maki, nigiri and sashimi Add additional flavors to sushi rolls with ginger, rice vinegar, wasabi and soy sauce, when appropriate Manage food prep activities, like boiling rice Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies Prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine Monitor food stock and place orders, as needed Maintain hygiene principles in all cooking areas and clean your space at the end of the shift Requirements and skills Work experience as a Sushi Chef or at an Asian restaurant Good knowledge of various sushi types and sushi-rolling techniques Ability to work both fast and accurately Availability to work during business hours, including weekends and evenings Flexibility to take on various shifts Job Types: Full-time, Part-time Benefits Complete health care package including dental available Outstanding 401K plan with company match Education reimbursement of $500/semester for full-time students working 20 hr/week with a 3.2+ GPA Opportunity to advance - 86% of managers are promoted within Dining card Strong company culture Emergency family fund Holiday closures (Thanksgiving & Christmas)

Join Our Family Serving Families Why Harmony? 401k + Fulltime & Part-time Benefits Packages Employee Referral Bonus + Incentives (free meals, movie tickets, dining, automotive deals, retail discounts, finance/legal, consulting, electronics, and more!) Training, Development & Career Laddering Great work-life balance Flexible Scheduling Telehealth + Flex Spending + Health Savings Account Options Job Title Lead cook Facility Location Harmony at Victory Station Additional Facility Location(s) Job Description STATEMENT OF JOB: The Lead Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. The Lead Cook assists with training of dietary staff and in the absence of the Dining Services Director and Dining Services Supervisor, the lead cook supervises dietary staff to ensure efficient operation of the kitchen at all times. Responsibilities include but are not limited to: Policies/Procedures/Administration Prepare and present menu items according to standard recipes Assist DSD with training and supervision of dietary staff Maintain a clean and orderly work area at all times, including floors Participate in weekly cleaning routines planned by Dining Services Director Report faulty equipment, broken or chipped tableware and food trays to supervisor, and removes these items from meal service Report incorrect refrigerator and freezer temperatures to supervisor immediately. Must be recorded two times per day Ensure all leftover food is properly cooled, stored, identified and dated Observe good safety practices Monitor and control portion sizes to minimize food waste Remove frozen food items from freezer for next day (or meal) preparation, and begin preparation for next day meal Make appropriate menu substitutions when certain food items are not available. This is to be done only with approval of Dining Services Director Responsible for supervising all assigned duties to ensure kitchen is ready to provide meal service When working evening shift, responsible for ensuring kitchen area is clean and ready for next day operation Take and record food temperatures three (3) times/daily Attend required in-service and staff meetings Complete all other duties as assigned Residents: Will become familiar with specific requests and diets of each resident. Must be alert for changes in residents' dietary needs, as well as likes and dislikes Must be courteous and polite to all residents, visitors, and staff Follow confidentiality policies regarding release of resident information Requirement Staff: Supervises dietary staff in absence of Dining Services Director and Dining Services Supervisor Assists in training new dietary employees Conduct in-services and training at the direction of Dining Services Director Attends all required in-services and staff meetings Requirements: Must have a High School Diploma or GED Must have experience as a cook, preferably in senior living for fine dining Must have Leadership experience Must be Serv-Safe certified, or be willing to complete certification within 60 days of hire Must have a basic understanding of food service operations including familiarity with other dietary position duties Must possess the ability to read, write, and make simple calculations Must be able to learn quickly and apply principles learned Must be able to follow oral and written directions Must be experienced in food preparation, cooking and in estimating quantities of food required Knowledgeable of principles and requirements of sanitation and safety in handling food and equipment Must be able to stand for long periods of time and withstand temperature extremes, wet and/or humid conditions and noise Must be able to lift 50 lbs on a regular basis or at least eight (8) times per shift Must be able to carry heavy objects for 20 feet Must be able to pull, push, grasp, and reach adequately to perform necessary cooking activities Must be organized and work well with people as part of a team Must be in designated uniform (including slip resistant footwear) during working hours and maintain good personal hygiene Must be willing to work a flexible schedule that includes evenings, weekends, and holidays Additional Job Details

BIG BENEFITS OF WORKING AT THE MINT: Weekly Pay Competitive Medical Benefits Fully paid Dental and Vision Benefits Fully paid company Life Insurance 401K with Company Match FSA/HSA We have BIG FUN! JOB RESPONSIBILITIES: Responsible for all aspects of food quality, cost control, completing inventories and training back of house team members. Responsible for overseeing food operations for the Café and Banquet departments effectively and efficiently. Participate in the financial review process to include researching, responding to inquiries and reporting results. Provide recipes, measurements, quantities, and other information so each creation can be duplicated consistently. Train Sous Chef and culinary team on each recipe and monitors recipe adherence. Monitor and ensure that standard kitchen operating procedures are met on a consistent basis. Provide leadership to the Sous Chef and all back of house team members to include training, mentoring and corrective counseling. Assist in interviewing, selecting, and onboarding of all new back of house hourly team members. Schedule staff and assist in payroll related activities as needed. Communicate effectively with front of house management and staff. Ensure all prep items and recipes are made to approved standards. Oversee the line during service and monitor Sous Chef and Cooks progress to avoid and address any delays in service. Oversee the flow of the kitchen and the flow of food to maintain service standards Review daily prep sheets with the Sous Chef. Work with the Assistant F&B Director on the development of menu creations and daily specials that are unique, innovative and on trend. Convert, adjust, or update recipes or standard procedures when necessary in coordination with the Assistant F&B Director. Responsible for the management of inventory and costs in the assigned dining outlet. Conduct inventory on a regular basis and ensure proper par levels are maintained. Facilitate and lead proper action to help control waste, food cost and labor cost. Responsible to make certain all requisitions are processed properly and placed in designated areas. Ensure that all product received meets property standards. Maintain a solid knowledge of all food products and ensure all products are properly rotated. Train the staff and monitor that all kitchen equipment is safely used, and all product is properly labeled and dated to ensure safekeeping and sanitation. Resolve guest complaints about food quality or preparation in an appropriate and timely manner. Safely use all kitchen equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards. To provide BIG Service to internal guests and ensure their complete satisfaction, inclusive of greeting and interacting with guests in a friendly and enthusiastic manner, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset EDUCATION AND EXPERIENCE: Minimum of 3 years of specialized culinary experience High school diploma or its equivalent. Must be 21 years of age or older. Must pass all required pre-screening and background checks. Internal candidates must have been in their current position for at least six months and have no active disciplinary action during the last six months. Ability to work a variety of shifts, this includes day, swing, late-night, weekend, and holiday shifts as scheduled. Must be able to obtain required work cards, and non-gaming registration as required by the local jurisdiction. The Mint Gaming Hall an equal opportunity employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, national origin, age, marital status, disability, sexual orientation, or any other characteristic protected by state or federal law.

Clarksville, TN, COMING EARLY 2025!! TOTAL COMP EXCEEDS $80K! Essential Functions: Knowledge of all dining room and kitchen systems and operation. Must demonstrate the ability to run effective shifts in all aspects of the restaurant. Provides direction, coaching, training and development for assistant managers and all team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures consistent execution of all systems, standards and cost controls. Responsible for establishing and appropriately communicating goals to General Manager and Local Owner on a regular basis. Communicates effectively with the guest, team members, management team, local owner, Station 5 team, and vendors. Effectively maintains cleanliness of exterior and interior facilities and ensures sufficient supply levels for team members to execute their responsibilities. Oversees BOH schedules, effectively maintaining staffing levels, labor goals and guest satisfaction. Oversees department inventory procedures and is able to coach and develop assistant managers to complete weekly inventory in their area of responsibility. Effectively manages BOH budgets including forecasting. Interviews and assists in the hiring of all departments to maintain appropriate staffing par levels. Effectively manages assistant managers and team members to ensure all food and service standards are met each shift and ensures all guests have a great experience. Follows safety procedures and standards when operating all equipment. Ability to handle multiple priorities, work under stress and exercise good judgment. Experience and Educational Requirements: High school diploma or general equivalency diploma (GED). Some college preferred. Three to five years of high volume full-service restaurant management experience preferred. Exceptional leadership and motivational skills required. Must be able to attract, train, develop and retain the very best Team Members in the industry. Exceptionally strong guest service focus with the ability to provide an exceptional dining experience for every guest. Ability to define, measure and attain financial goals for the restaurant, with a focus on year-over-year sales growth, guest count increases, effective staffing levels, guest service measurements, cost of goods and labor cost management. Physical Requirements (Reasonable Accommodations may be requested): Performs duties that require bending, lifting, reaching and turning. Transports items and containers (weighing up to 50 lbs.). Able to stand up to 8 hours or longer if needed. Additional requirements include: Ability to sit or stand for extended periods of time and work in a restaurant environment. Ability to lift at least 50 pounds. Ability to talk and hear, and use hands repetitively to finger, handle, feel or operate kitchen equipment and other standard office equipment; reach with hands and arms; bend, kneel and crouch and climb. Climbing ladder and step stool. Exposure to heat. Dexterity required for handling food items and dishes. The essential functions and requirements listed in this job description are not intended to be all‐inclusive. Other duties and responsibilities may be assigned as needed to meet the ongoing needs of the restaurant. 999

Sous Chef for an established Steakhouse located in Berry Farms in Franklin, TN. The ideal candidate will assist the EC with hiring, staffing & training new employees. Ensuring all recipes are properly made, dated, proper rotation, teaching technique and proper plating for each dish. Also assist in food inventory & ordering as well as assisting in development of feature dishes. Three to Five Years Experience of Sous Chef required in fine dining steakhouse or equivalent. Must have references, minimal job switching. We are located at 6001 Hughes Crossing Franklin, TN 65S Goosecreek Bypass POSITION SUMMARY The Sous Chef is responsible for planning/preparing meals and managing/directing the kitchen staff including chefs, wait staff, and dishwashers. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: -Making periodic and regular inspections of units to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment and employee appearance -Coordinating all training activities for kitchen, bakery, butcher shop, and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies -Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints -Participating in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development -Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas -Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations - Performing other work-related duties as assigned MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES) - Three to Five years progressive experience in high volume food production or catering - Equivalent combination of relevant education and/or experience considered - Ability to work in high-stress environment PHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate to loud. NOTE This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. LUDLOW HOSPITALITY LLC is an EEO employer - M/F/Vets/Disabled View all jobs at this company

Rare and Well Done Every Time What makes an evening at Perry's so incredible? You do. What you can expect from working at Perry's: Full time earning potential Flexible schedules Employee dining discounts Outstanding training and development programs Advancement and growth opportunities Insurance benefit plans A dynamic work environment based upon professionalism, respect and teamwork The Sous Chef position is about: Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager. Responsible for accurate creation and presentation of all food items served to guests. Insure quality and accuracy in preparation of all menu items. Butcher all proteins. Execute all paperwork associated with Chef position. Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members. Manage back of house labor, meeting Perry's goals and guest requirements. Responsible for ordering, stocking and managing inventory levels and quality. Must maintain a professional and welcoming attitude while at work.

BIG BENEFITS OF WORKING AT THE MINT: Weekly Pay Salary: $43,888 to $50,000 annually DOE Competitive Health Insurance Plans Fully Paid Dental and Vision Insurance Fully Paid Company Life Insurance 401K with Company Match PTO FSA/HSA We have BIG FUN! JOB RESPONSIBILITIES: Responsible for supporting the Room Chef in all aspects of food quality, cost control, completing inventories and training back of house team members. Participate in the financial review process to include researching, responding to inquiries and reporting results. Document recipes, measurements, quantities, and other information so each creation can be duplicated consistently. Train culinary team on each recipe and monitor recipe adherence. Monitor and ensure that standard kitchen operating procedures are met on a consistent basis. Provide leadership to all back of house team members to include training, mentoring and corrective counseling. Assist in interviewing, selecting, and onboarding of all new back of house hourly team members. Schedule staff and assist in payroll related activities as needed. Communicate effectively with front of house management and staff. Support and lead food prep for service, ensure all prep items and recipes are made to approved standards. Oversee the line during service while monitoring cooks progress and slow of service, with a focus on high volume periods. Oversee the flow of the kitchen and the flow of food to maintain service standards. Prepare and coordinate daily prep sheets with Room Chef. Work with the Room Chef on menu creations and daily specials. Manage inventory and costs with the Room Chef. Make certain all requisitions are processed properly and placed in designated areas. Assist with monitoring and receiving of all product to ensure it meets property standards. Maintain a solid knowledge of all food products and ensure all products are properly rotated. Properly label and date all products to ensure safekeeping and sanitation. Safely use all kitchen equipment, cleaning, and sanitizing products in accordance with all SDS sheets and departmental standards. To provide BIG Service to internal guests and ensure their complete satisfaction, inclusive of greeting and interacting with guests in a friendly and enthusiastic manner, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset. The ability to develop and maintain professional, trusting, and positive working relationships with managers, supervisors, staff, coworkers, guests, and vendors. The ability and willingness to ensure that work activities are completed accurately, efficiently, and in a timely manner. The ability to work safely. This includes clearly understanding and following company safety policies and procedures, completing work in a safe manner, caring about safety of self and others, responding appropriately in an emergency, and reporting unsafe conditions. Maintain regular attendance at scheduled shift and staff meetings. EDUCATION AND EXPERIENCE: Minimum of 2 years cook experience. Culinary degree preferred but not required. High school diploma or its equivalent. Must pass all required pre-screening and background checks. Internal candidates must have been in their current position for at least six months and have no active disciplinary action during the last six months. Ability to work a variety of shifts, this includes day, swing, late-night, weekend, and holiday shifts as scheduled. Must be able to obtain required work cards, and non-gaming registration as required by the local jurisdiction. The Mint Gaming Hall is an equal opportunity employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, national origin, age, marital status, disability, sexual orientation, or any other characteristic protected by state or federal law.