Chef Jobs in Dentsville, SC

Forest Lake Club is searching for an enthusiastic, passionate, and innovative culinary professional to join the team as Executive Sous Chef. One that has the ability to select the perfect enhancements to make a lasting impression for Forest Lake Members and guests. The Executive Sous Chef is responsible for oversight of all culinary outlets, acting as a thought partner alongside the Executive Chef and Front of House Management. It is important this individual is capable of coaching and mentoring the team in a positive environment. He/She should remain up to date on current culinary trends, challenging creativity while upholding the Club's rich 100-year history and traditions. Responsibilities and Characteristics: A naturally enthusiastic personality and passion for the culinary industry. Has the ability to nurture culture, leading by example to coach and mentor team members A skill set that enables you to hire, train, motivate and develop a high performing team in a fast-paced environment who are dedicated to a shared vision. The ability to have an excellent rapport with the membership and interact with them on a regular basis. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management. A mind for innovation and action with an ability to create unique experiences and offerings for the membership The ability to excel in both banquet and a la carte production, demonstrating the skills to meticulously plan and execute large scale events. Demonstrate creativity in menu design, exhibiting an appreciation for the Club's culinary traditions, while exploring fresh and innovative culinary trends. The ability to communicate effectively, both verbally and in writing to team members, club leadership, and members Exhibit disciplined follow-through to ensure the vision and goals of the Club come to fruition. Cultivate a high-level of member satisfaction through consistency in the dining experience. Work with the Front of House leadership team to address and resolve all member and guest complaints and suggestions. Work with the Executive Chef to monitor labor and food cost as outlined in the annual budget. Pastry knowledge and general skills are a plus. A high level of organization and adaptability that allows oversight of multiple outlets simultaneously, working stations and expediting as needed. Assists in food procurement, deliver, storage, issuing, and inventory of food items. Qualifications 3-5 years of progressive leadership and management experience in a culinary hospitality environment. Experience in a luxury hospitality or club setting considered a valuable asset. Food safety certification. Certification from American Culinary Federation or other hospitality association a plus. A degree from a post-secondary culinary arts program.

Edgewater Golf Course in Lancaster, SC is excited to announce the exceptional, full time career opportunity of Executive Chef. The Executive Chef is responsible for the overall culinary operation of the club. Develops menus, food purchasing specifications and recipes. Develops and monitors food and labor budgets for culinary staff. Maintains the highest professional standards from food quality and sanitation. Key Responsibilities: * Delivers and promotes prompt, courteous, and friendly service to all members, guests and employees. * Hires, trains, supervises culinary staff * Motivates and directs staff members daily * Verifies that kitchen staff follow all recipes and portion servings correctly and according to menu specifications. * Controls labor cost by properly scheduling staff, improving productivity and reviewing daily punch report. * Ensures food quality by maintaining the highest standard of personal hygiene, proper food handling techniques, and a clean, well-maintained physical plant. * Places food and supply orders as appropriate * Receives products and verifies invoice pricing, quantity and that the product meets facility's specifications. * Plans menus with Club Manager / Director of F&B for all dining rooms in club, considering costs, demand, health consciousness, and other applicable factors. * Actively participates as a member of the management team. * Establishes controls to minimize food and supply waste, and theft * Assists Club Manager / Director of F&B in the preparation of budgets for the culinary departments * Cooks and directly supervises the cooking of items that require skillful preparation * Plans and manages the employee meal program * Protect and maintains all company supplies and assets according to company policies. * Obtains and maintains up to date health and public safety material. * Evaluates and ensures that all recipes, food preparations and plate presentations are consistent with commitment to quality. Experience/Education/Certification Requirements: * High school diploma * Culinary degree and or extensive experience in upscale Food & Beverage establishment * Prior experience as an executive, sous chef, or working chef. * Proven leadership experience. * Obtain and maintain current foodservice certifications * Able to communicate effectively in both verbal and written formats. * Able to delegate responsibilities. * Able to develop, lead, train, and manage a team. * Computer literate with accurate typing skills. * Able to perform arithmetic computations for budgeting and cost analysis. * Ability to direct and operate restaurants and banquet facilities. * Understanding of local, state, and federal health and sanitation laws. * Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. * Ability to work in a high energy and demanding environment * Strong organizational, leadership and problem-solving skills. * Team player with ability to take direction. Pay: $70,000 Physical Requirements: * Able to frequently lift and carry food, beverage, and other items greater than 35 pounds and able to transport up to 40 pounds on a regular basis. * Frequent bending turning, kneeling, and stooping * Exposure to hot and cold temperatures * Must be able to stand for extended periods. * Repetitive motion required including computer entry. * Must be able to operate a golf cart in a safe manner * Normal vision and hearing ranges required. * Must be able to fluently speak and write the English language.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Inspired Leaders. Empowered Teams. Let your passion for people be the driver of your success! Sodexo is seeking an Executive Chef for Claflin University located in Orangeburg, SC. Claflin University is a comprehensive institution of higher education affiliated with the United Methodist Church. A historically black University founded in 1869, Claflin is committed to providing students with access to exemplary educational experience. This Executive Chef will manage the culinary programs, with a main focus on the resident dining for the account. Ability to manage the culinary financial acumen. A flare for innovation and creativity! Successful leader of a culinary Team! Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. Incentives *Relocation Assistance Available* What You'll Do be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

: The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Duties and Responsibilities: Manages all day to day operations of the kitchen. Supervises and manages employees. Understands employee positions well enough to perform duties in employees' absence. Ensures and maintains the productivity level of employees. Solicits employee feedback, utilizes an “open door” policy and reviews employee satisfaction results to identify and address employee problems or concerns. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within team. Celebrates successes by publicly recognizing the contributions of team members. Leads shifts while personally preparing food items and executing requests based on required specifications Supervises and coordinates activities of cooks and workers engaged in food preparation. Develops, designs, or creates new applications, ideas, relationships, systems or products, including artistic contributions. Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays Knife skills for both vegetable and meat products. Sauces - demi, reductions, pan sauces. Bulking up starches with other vegetables. Plate presentation, color, texture and dimension are important. Ability to create and recreate a recipe within the guidelines of the program. Flexibility for when additional duties or responsibilities are assigned. Knowledge, Skills and Abilities 3-5 years in a Fine Dining establishment 2 years in an Executive/Sous Chef position Prefer culinary degree from accredited institution Utilizes interpersonal and communication skills to lead, influence, and encourage others. Advocates sound financial/business decision making. Demonstrates honesty and integrity. Leads by example. Serves as a role model to demonstrate appropriate behaviors. Encourages and builds mutual trust, respect and cooperation among team members. Physicality Requirements: 75%--Stands during shift. 75%--Reaches, bends, and stoops frequently. 25%-- Seated for completing administrative responsibilities and meetings. Ability to lift a minimum of 40 lbs. The ability to carry and transport heavy trays and chafing dishes. Must be in good general health and demonstrate stability. Must be able to cope with mental and emotional stress of the position which includes adherence to time restraints. Position is subject to inside environmental conditions but may be exposed to cleaning chemicals and extreme heat. Disclaimer: This above job description in no way represents a contract for employment. As with all positions at the company, employment is considered “at will” or voluntary on the part of the company and the employee. Employment is not for a set period and may be terminated by either party with or without notice.

We are looking for a motivated Sous Chef to join our team! You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You are a natural leader with previous supervisory experience as well as experience with high-volume cooking. You excel at mentoring and developing young cooks and lead by example.You care deeply about creating exceptional food and exceeding quality standards to create memorable dining experiences. You are able to manage multiple priorities and contribute to a friendly and productive team atmosphere. You have your ServeSafe or Food Handler's certification. Responsibilities: Prepare and cook foods of all types, either on a regular basis or for special guests or functions Manage day-to-day staffing requirements, including planning and assigning work and establishing performance and development goals for team members Educate and train all team members in compliance with federal, state, and local laws and safety regulations Monitor budget and control expenses with a focus on food, supplies, and labor costs Check the quality of raw and cooked food products to ensure that standards are met Perform all duties of kitchen managers and employees as necessary Achieve and maintain company and brand standards for quality and guest satisfaction Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste Qualifications: Some college and/or advanced training in food and beverage management plus 2 years of related experience, including supervisory experience; or an equivalent combination of education and experience ServeSafe or Food Handler's certification, or willingness to obtain Must have advanced knowledge of food service regulations Must be organized, skilled with time management, and efficient in hot and cold line production Must be able to stand for 8+ hours per shift in an environment with extreme temperatures Skilled with the use of hand tools or machines needed for the position Able to lift, carry, or pull objects that may be heavy Complete our short application today! Compensation: $55,000.00 - $62,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Located in a lovingly restored 1930's RC Cola bottling plant, Cola's is a "casual" fine dining bar/restaurant specializing in seafood, steaks and other culinary creations influenced by a broad range of ethnic cooking. There is an emphasis on fresh ingredients and locally grown food where possible. Weather permitting, two garage doors open up the restaurant to views of the Statehouse and allow our guests to enjoy the bustle of downtown Columbia. Cola's boast a 40 foot long bar that houses our extensive wine selection. If preferred, try one of our house cocktails or choose a brew from our large selection of bottled beers. Cola's has ample room to host your private functions in either of the two private dining rooms, seating up to as many as 50. Large booths adorn the main dining room and there is table seating for small and large parties.

Golden Spur in Columbia, SC is looking for one executive chef to join our 29 person strong team. We are located on 700 Lincoln St. Our ideal candidate is a self-starter, motivated, and hard-working. This is an active Chef position. Salary position 6 days a week Tuesday to Sunday. Hours of operation 11am to 9pm Benefits We offer many great benefits, Health insurance and 401k Responsibilities Follows highest food safety standars Actively preparing orders Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to hearing from you.

Morrison Healthcare Salary: Other Forms of Compensation: Pay Grade: 13 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: * Ensures that high quality food items are creatively prepared and presented in a cost effective manner * Assists in all phases of planning, ordering, inventory, and food preparation * Supports the management of cost controls and control expenditures for the account * Rolls out new culinary programs in conjunction with the marketing and culinary teams * Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen * Motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation * Performs other duties as assigned Qualifications: * B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training * 3-5 years of relevant culinary experience * Mastery of a wide variety of kitchen positions and stations * Ability to think on their feet, as well as create, produce, and serve on the fly * Knowledge of food cost and how it pertains to a kitchen, product and quality identification * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Excellent interpersonal, customer service, and oral/written communication skills Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1390887 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Full-time Description Are you ready to turn up the heat and lead a kitchen that sizzles with creativity, teamwork, and mouthwatering flavors? Iacofano's is searching for a bold, energetic Chef who loves coaching others, building a rock-star team, and delivering unforgettable culinary experiences. If you're a natural leader with soft skills to match your cooking prowess, we want YOU to join our family! Why You'll Love Working With Us Lead a Kitchen Crew: Mentor, train, and inspire a talented team of cooks, preppers, and support staff. Your leadership will set the tone for quality, speed, and a whole lot of fun. Cultivate Culinary Passion: Bring your genuine enthusiasm for food to the table-literally. We want our customers (and staff) to feel your love of cooking in every bite. Shape the Future: This position is designed for growth. You'll start as our go-to Chef, with a path toward becoming the Kitchen Manager and beyond. Your leadership can transform the entire culinary operation. Work-Life Balance: We believe great chefs deserve time to rest and recharge. Help us plan and execute schedules that keep our kitchen happy, healthy, and humming. Key Responsibilities 1. Staffing & Scheduling Build Your Dream Team: Identify staffing needs, post accurate and compelling job ads, and onboard new hires efficiently. Be a Mentorship Maestro: Train staff on cooking techniques, safety procedures, and new recipes-ensuring everyone is set up for success. Smart Scheduling: Create work schedules at least five days in advance, matching the right talent to the right tasks. 2. Leadership & Soft Skills Inspire & Empower: Foster a culture of respect, motivation, and open communication. Offer positive reinforcement and constructive feedback to help your team shine. Coach Under Pressure: Keep cool in the heat of the kitchen, guiding staff through busy times with a supportive, can-do attitude. Conflict Resolution: Address and document any issues proactively, turning challenges into growth opportunities. 3. Product & Inventory Management Order Like a Pro: Forecast needs, reduce waste, and ensure every item you receive meets Iacofano's quality standards. Cost Control Wizardry: Keep a watchful eye on food costs and labor expenses, maintaining efficiency without sacrificing flavor. Inventory Guru: Organize and rotate stock properly (FIFO for the win!), and maintain accurate, up-to-date inventory records. 4. Recipe Development & Execution Create Culinary Magic: Develop, document, and refine recipes that our staff can replicate consistently. Train & Demonstrate: Show the team how to plate, prep, and present dishes so each one dazzles from the first bite to the last crumb. Quality Control: Guarantee flavor, portion size, and presentation meet our high standards-every single time. 5. Production & Service Hands-On Cooking: Roll up your sleeves to prep meats, seafood, poultry, veggies, and more. You'll work every station, from grills to fryers, so your expertise shines through. Efficient Operations: Implement systems to streamline plating and prep, optimizing both speed and accuracy. Adapt & Overcome: Handle unforeseen challenges with flair-your calm composure will keep our kitchen rock-steady. 6. Sanitation & Food Safety Sparkling Standards: Keep the kitchen squeaky clean, from countertops to floors, fryers to ovens. Team Accountability: Train employees on proper sanitation, storage, and hygiene. Cross-contamination? Not on your watch! Regulation Ready: Maintain top scores on health inspections (aim for that 95+ rating) and lead us toward FDA-audited excellence. 7. Team Development & Meetings Regular Check-Ins: Conduct monthly kitchen meetings to celebrate successes, address concerns, and plan upcoming goals or specials. Cross-Training Experts: Teach motivated employees how to handle various stations, so you can pivot resources with ease. Professional Growth: Offer (and track) performance reviews at 90 days, six months, and as employees move into new roles. 8. Technology & Communication Software Savvy: Embrace our ordering and inventory systems, ensuring timely and accurate data entry. Email Essentials: Keep company email correspondences clear, professional, and timely. Requirements Experience: Minimum 10+ years in a professional kitchen environment, with exposure to both cooking and leadership responsibilities. Physical Stamina: Capable of lifting up to 50 pounds, standing for long periods, and maneuvering in a fast-paced setting. Communication Skills: Ability to convey instructions clearly to team members and collaborate effectively with management. ServSafe Certified: A thorough understanding of sanitation standards and best practices is a must. Join Our Culinary Adventure! At Iacofano's, we believe a great Chef is more than just a skilled cook-they're a compassionate leader, an enthusiastic teacher, and a relentless explorer of flavor. If you're ready to bring out the best in yourself and your kitchen squad, let's cook up something amazing together. Apply now and let's create a dining experience that keeps our guests coming back for seconds… and thirds! Bon appétit!

Cobblestone Golf Club is seeking a Sous Chef to join our team. The Sous Chef will work alongside the Executive Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Full-time positions offer outstanding benefits including medical, dental, vision, life, 401(k), paid time off, and a daily complimentary staff meal. Cobblestone Golf Club is a McConnell Golf Property. To learn more about the club, please visit our website at **************************** To learn more about McConnell Golf, please visit ********************** Responsibilities Responsibilities: • Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club's standard recipes. • Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. • Conducts daily raw cost tracking counts to ensure that all items are accounted for. • Codes all invoices to the proper account and sends signed copies to Accounting for payment. • Assumes complete charge of the kitchen in the absence of the Executive Chef. • Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities. • Consistently maintains standards of quality, cost, presentation and flavor of foods. • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. • Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment. • Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef. • Personally works in any station as assigned by the Executive Chef. • Helps plan energy conservation procedures in the kitchen. • Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.). • Consults with dining service personnel during daily line-ups. • Assists in maintaining security of kitchen, including equipment and food and supply inventories. • Assists in food procurement, delivery, storage and issuing of food items. • Expedites food orders during peak service hours. • Supervises, trains and evaluates kitchen personnel. • Coordinates buffet presentations. • Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. • Reports all member and guest complaints to the chef and assists in resolving complaints. • Monitors kitchen employees' time records to ensure compliance with posted schedules. • Submits ideas for future goals, operational improvements and personnel management to Executive Chef. • Understands and consistently follows proper sanitation practices including those for personal hygiene. • Attends staff meetings. • Performs other appropriate tasks assigned by the Executive Chef. Qualifications Job Knowledge, Core Competencies and Expectations • Must be familiar with and have worked with all standard kitchen equipment. • Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. • Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. • Ability to effectively supervise all kitchen food production employees in absence of Executive Chef. • Knowledge of and ability to perform required role during emergency situations. Licenses and Special Requirements • Food safety certification. • Certification from American Culinary Federation or other hospitality association. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. • Push, pull or lift up to 50 pounds. • Continuous repetitive motions. • Work in hot, humid and noisy environment. Salary Range USD $20.00 - USD $25.00 /Hr.

Key Responsibilities The Opportunity The Executive Chef will be responsible in managing the daily operations of the kitchen area, implement production process, menu planning, catering, manage food cost, labor cost and have overall understanding of HACCP. The ideal candidate for this position will have experience supervising and supporting production functions of the kitchen team members, ability to motivate staff and to continually improve performance. What You'll Do Lead the Department * Plans menus for daily food service operations. * Develops culinary team members through appropriate coaching, training and mentoring. * Maintains compliance standards for meal service, food quality and task performance. * Performs daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational productivity. Collaborate * Oversees managers in a diverse environment; establishes and maintains effective client and resident relations * Establishes good rapport and professional relationships with all vendors, clients, and health officials. * Maintain a courteous and effective working relationship with all departments including those interaction of team members and representatives of the kitchen/Back of House. What You'll Bring Experience & Education * BS/BA in Food Science, Nutrition, Culinary Arts, Hotel/Restaurant/Hospitality Management, preferred * Certified Dietetic Manager Program (or state equivalent or degree equivalent), preferred * Minimum 2 - 5 years related experience at Executive Chef, Chef Supervisor, or equivalent level. * Success, recognition, and achievement working in fast-paced environment * Completion of Five Star executive chef certification program within 12 months of employment to maintain position Attention to Detail * Successful execution of a consistent inventory resulting in the tracking of Cost of Goods and the management thereof * Implementation and upkeep for safety and sanitation standards within the Back of House and beyond, ensuring the highest level of safety standards for food, products, storage areas, and any other area which could impact the health and safety of guests, visitors, residents, vendors, or team members. Location Information The Palms of Mount Pleasant is a beautiful community in Mount Pleasant, SC, with more than 190 units offering independent living, assisted living, and Alzheimer's care.

Join Our Sushi Dream Team! - Sushi Chefs Wanted 🎉🍣 Are you ready to roll into the exciting world of sushi? If you're a slicing, dicing, sushi-master extraordinaire with a passion for fresh flavors and a flair for presentation, we want YOU on our team! At TakoSushi, we believe that every sushi roll tells a story, and we're looking for talented Sushi Chefs to help us craft culinary masterpieces that will leave our guests craving more. Position Responsibilities: Unleash your inner artist by cutting, slicing, and filleting various types of fish and vegetables with precision. Be the quality control guru by inspecting the freshness and quality of our ingredients to ensure top-notch sushi dishes. Channel your creativity and skill to prepare an array of sushi dishes according to our established guidelines that will WOW our guests. Keep our culinary haven pristine by maintaining a clean work environment that sparkles! Let your utensils shine! You're in charge of sterilizing all tools and equipment before every use to keep our food safe and delicious. Bring your people skills to the table by greeting and interacting with guests - after all, sushi is best enjoyed with smiles all around! And because every day is a new adventure, be ready to take on other duties as assigned. Flexibility is the secret ingredient! Requirements: Prior sushi experience is preferred - if you can't tell your nigiri from your sashimi, this may not be the role for you. However, we believe with the right knife skills you can slice through the competition without experience. At least 1 year of restaurant experience is preferred because you know how to keep it cool (and rolling) in a bustling environment. We're looking for dependable team players with flexible availability - your passion and drive to succeed should shine as bright as your sushi creations. Must be at least 18 years old. Fast-paced? Bring it on! You'll need to excel in a fast-moving atmosphere where every second counts! A handy knowledge of Food and Health codes? That's a bonus! Get ready to stand on your feet and be agile! The ability to stand for extended periods is necessary. Are you excited to take your sushi skills to the next level? If you're ready to have fun, create amazing dishes, and be part of a dynamic team, send us your resume today! Let's create sushi magic together! 🌟🍣 Roll into your new adventure today!

The EXECUTIVE CHEF is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance. Establish and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products. Train and manage kitchen personnel and supervise/coordinate all culinary activities. Responsible for menu planning and development. Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met. Develop and be accountable for a safe culture that creates a work environment where no one gets hurt. Estimate food consumption. Ensure proper equipment operation/maintenance. Conduct periodic inventory. Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management. Recruit, hire, develop, and retain back of the house staff. Drive customer service and employee engagement through effective use of customer and employee engagement surveys. Look for opportunities to implement new products and services which support sales growth and client retention. Identify vertical sales growth opportunities and communicates with appropriate subject matter experts Special qualifications: The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Experience: Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Education: The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience. Core competencies: Leadership, Management

Our number one priority is our Residents. We offer an unparalleled quality of life at all levels of retirement. We have created a community that allows our residents to do as much, or as little, as they like while offering the ability to age in a place with all levels of care. We welcome you to join our team and find your place here as we have many opportunities for your career to grow. Summary We are looking for a Dietary Manager to handle the day-to-day functions of our Dining Kitchen. This role is responsible for the oversight and management of all kitchen team members. Applicants should be proficient in menu planning, event planning, and specialized diets. Benefits Competitive Salary Paid-Time Off Paid Holidays Flexible Schedule; Full-time/Part-time available Health Insurance, Dental Insurance, Vision Insurance Short-Term/Long-Term Disability Insurance; Variety of Supplemental Insurances Available Career Growth Opportunities Tuition Reimbursement Employee Assistance Programs *Some benefits may only be eligible to full-time team members. Education/Experience A minimum of a two-year degree in culinary arts or a related field is preferred Minimum eligibility requirements At least one (1) year prior experience in a food service department is required. Supervisory experience is desirable. Must have compassion for and desire to work with the elderly while recognizing that the community is the residents' home. Must demonstrate the ability to work responsibly as a team leader, member, and as well as individual. Must be honest, fair, and dependable, and respect confidentiality and the rights and privacy of others. Must be able to communicate effectively with residents, families, staff, vendors, and the public. Control labor costs, linen costs, and miscellaneous food, and beverage expenses. Must meet all health requirements. Must pass a criminal background check. Must be able to perform duties and responsibilities (essential job functions), with or without reasonable accommodation. Must have ServSafe Certification, as applicable. Essential Functions Strong working knowledge concerning proper food storage procedures, e.g., defrosting frozen food, cooking at required temperatures and maintenance of food at safe temperatures. Maintain clean work area by assigning cleaning schedules to dietary team members. Receives deliveries in accordance with purchase orders. Ability to work in a fast-paced, multi-tasking environment. Assist with designing new recipes, planning menus, and selection plate presentations. Ensure quality and timeliness of food delivery and presentation. Obtain feedback on food and service quality, and handle customer concerns and complaints. Setting and monitoring performance standards for team members. Customer service Responsible for ensuring that all team members are providing excellent customer service to internal and external customers. Perform job duties for residents and team members in a courteous and professional manner. Taking initiative to ensure resident safety and satisfaction is a priority. Meet and greet visitors in a friendly, helpful manner (Visitors include anyone who visits the community; specifically, current residents' families and friends, prospective residents and their families, referral sources, vendors, and regulators). Answer phones appropriately, according to company and community standards. Continuously improve resident satisfaction through compliance, menu options, and comment card feedback with our standards of operations and training. Residents' rights Ensure compliance and understanding of all regulations regarding residents' rights. Other Communicates and adheres to company policies and procedures. The job description provides a framework for the job; other duties may be assigned as necessary. Working conditions Scheduled hours; available evenings and weekends for events. Is subject to callback during emergency conditions (e.g., severe weather, evacuation, post-disaster, etc.). Is subject to injury from falls, burns from equipment, odors, etc., through the workday, as well as to reactions from dust, disinfectants, and other air contaminants. May be subject to the handling of and exposure to hazardous chemicals. Physical/sensory requirement Medium work: the ability to exert 10-35 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to lift, carry, push, pull, or otherwise move objects. Must function independently and have flexibility, personal integrity, and the ability to work effectively with residents and staff.

Job Ad: Day-Shift Cook/BOH Team Member - Slim Chickens, Killian Road Join Our Team at Slim Chickens! Are you passionate about cooking and love working in a fast-paced environment? Slim Chickens on Killian Road is looking for dedicated and enthusiastic individuals to join our back-of-house (BOH) team as a Day-Shift Cook. Position: Day-Shift Cook/BOH Team MemberLocation: Slim Chickens, Killian RoadShift: Day Shift (Shifts within the time range of 7am to 6pm) What You'll Do: Prepare and cook menu items to Slim Chickens' quality standards Maintain a clean and organized kitchen Ensure food safety and sanitation guidelines are followed Work collaboratively with other team members to ensure a smooth kitchen operation Assist with all kitchen side-work and stocking as needed What We're Looking For: Previous kitchen or cooking experience preferred but not required Strong work ethic and attention to detail Ability to work in a fast-paced environment Positive attitude and willingness to learn Ability to work well in a team setting What We Offer: Competitive pay Flexible scheduling Health, Dental, Vision insurance for full-time workers Employee discounts on delicious Slim Chickens meals Opportunities for growth and advancement A fun and supportive work environment View all jobs at this company

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Morrison Healthcare Salary: Other Forms of Compensation: Pay Grade: 13 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: + Ensures that high quality food items are creatively prepared and presented in a cost effective manner + Assists in all phases of planning, ordering, inventory, and food preparation + Supports the management of cost controls and control expenditures for the account + Rolls out new culinary programs in conjunction with the marketing and culinary teams + Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen + Motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation + Performs other duties as assigned Qualifications: + B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training + 3-5 years of relevant culinary experience + Mastery of a wide variety of kitchen positions and stations + Ability to think on their feet, as well as create, produce, and serve on the fly + Knowledge of food cost and how it pertains to a kitchen, product and quality identification + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Excellent interpersonal, customer service, and oral/written communication skills Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Associates at Morrison Healthcare are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (****************************************************************************************************** for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1390887 Morrison Healthcare MICHAEL GREMBA [[req_classification]]

Iacofano's is seeking a strong Sous Chef candidate with the desire for upward movement to begin training for the Chef/Kitchen Manager position. The Sous Chef is a working position. The Sous Chef will lead the culinary and kitchen support staff and assist the Executive Chef/Executive Sous Chef in the overall management of the kitchen, assuring an efficient and effective operation. The Sous Chef will: build a culture of teamwork, enthusiasm, and superior service with the staff; train, motivate, and supervise subordinates. Job Responsibilities and Duties: Staffing: Maintains accurate labor cost Maintains a level of staffing to accurately and efficiently produce orders in a timely manner Knows and understands what kitchen positions are needed, the scheduling void they will fill, starting hourly or salary and how they will affect the budget Places employment adds that properly portray the needs of the position and what is required of the position Ensures that proper paperwork, orientation and time clock procedures are in place before the employee starts Properly names the employees position, pay rate for the position and trains the employee to perform efficiently and accurately with minimal supervision Creates work schedules and relays the information to the employees in a timely manner, at least 5 days prior to changes in the schedule Monitors clocking in and out of employees daily to keep accurate records; knows why an employee would be receiving overtime Maintain and communicate an on-call system of qualified cooks to fulfill the needs of our customers every day of the year 24 hours a day. Product & Inventory Maintains accurate food cost Orders using the proper systems that Iacofano's deems necessary to create the most accurate inventory and product consistency Accurately orders all necessary products to produce for upcoming, unforeseen and forecasted orders Reduces store runs on regularly used products Properly receives supplier orders; checks for quality and rejects unacceptable product; makes sure that invoices are properly marked when receiving goods Handles, stores and rotates all products properly using FIFO Portions products consistently for speed and accuracy whether it's frozen, refrigerated or room temperature product Maintains & calculates monthly (4-week) inventory Recipes: Develops recipes using equipment and staffing available Records & documents new or changes to recipes to the corporate office through pictures, proper measurements & preparation notes Properly trains staff on recipes and demonstrates the proper methods so that the staff can reproduce the recipe unsupervised Monitors that recipes are being replicated properly with the best presentation possible, customers eat with their eyes first Production: Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment Assumes 100% responsibility for quality of products served Uses systems that allow employees to accurately plate products for consistency; ex. set number of chicken tenders per row in a hotel pan or set number of rolls per sheet pan for baking. This allows for counting a number of pans by using simple multiplication to compute the total number of pieces Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures Sanitation: Maintains a clean and sanitary workstations, walls, shelving and flooring including but not limited to tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat top range, refrigeration equipment any/and all other equipment Ensures and monitors that employees are following proper sanitation to prevent cross contamination, proper storage of product and proper employee hygiene Knowledge of DHEC Regulations. Maintains DHEC Standards for Cleanliness, Food Storage Temperatures, Cook Temperatures, etc. at or above a score of 95 Works towards making the kitchen and facility an FDA audited kitchen. Responsible for closing the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen Maintains ServSafe Certification Employee: Monitors & documents employee attendance issues Monitors, resolves & documents employee disciplinary actions against company policies set forth in the Iacofano Group, LLC Employee Handbook. Maintains employee performance reviews at 90 days, 6 months & with any changes in job descriptions and properly relays them to the Director /Office for approval Cross trains employees with the ability and motivation in one or more positions in the kitchen to shift labor when necessary & to cover shortages Creates, schedules & maintains a monthly kitchen meeting Reviews notes from the previous meeting on goals Encourages employees to bring suggestions for improvement Meeting topics to include but not limited to: Customer compliments & complaints Next month's specials Creates goals for the next month Next month's goals Order accuracy Needs for improvement Sanitation & organization of the kitchen and storage areas Encourages employees through positive reinforcement Information Technology Understand and be willing to be trained on company email, software, ordering and inventory systems Exclusively use the software for inputting orders and inventory Use company email for communication Requirements A minimum of 3 years of experience in kitchen preparation and cooking. Must be able to communicate clearly with managers, kitchen and packaging personnel. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours) ServSafe Certified

Join Our Sushi Dream Team! - Sushi Chefs Wanted 🎉🍣 Are you ready to roll into the exciting world of sushi? If you're a slicing, dicing, sushi-master extraordinaire with a passion for fresh flavors and a flair for presentation, we want YOU on our team! At TakoSushi, we believe that every sushi roll tells a story, and we're looking for talented Sushi Chefs to help us craft culinary masterpieces that will leave our guests craving more. Position Responsibilities: Unleash your inner artist by cutting, slicing, and filleting various types of fish and vegetables with precision. Be the quality control guru by inspecting the freshness and quality of our ingredients to ensure top-notch sushi dishes. Channel your creativity and skill to prepare an array of sushi dishes according to our established guidelines that will WOW our guests. Keep our culinary haven pristine by maintaining a clean work environment that sparkles! Let your utensils shine! You're in charge of sterilizing all tools and equipment before every use to keep our food safe and delicious. Bring your people skills to the table by greeting and interacting with guests - after all, sushi is best enjoyed with smiles all around! And because every day is a new adventure, be ready to take on other duties as assigned. Flexibility is the secret ingredient! Requirements: Prior sushi experience is preferred - if you can't tell your nigiri from your sashimi, this may not be the role for you. However, we believe with the right knife skills you can slice through the competition without experience. At least 1 year of restaurant experience is preferred because you know how to keep it cool (and rolling) in a bustling environment. We're looking for dependable team players with flexible availability - your passion and drive to succeed should shine as bright as your sushi creations. Must be at least 18 years old. Fast-paced? Bring it on! You'll need to excel in a fast-moving atmosphere where every second counts! A handy knowledge of Food and Health codes? That's a bonus! Get ready to stand on your feet and be agile! The ability to stand for extended periods is necessary. Are you excited to take your sushi skills to the next level? If you're ready to have fun, create amazing dishes, and be part of a dynamic team, send us your resume today! Let's create sushi magic together! 🌟🍣 Roll into your new adventure today!