Chef Jobs in Oak Ridge, TN

Job Details 400 Herron Road - Farragut, TNDescription Essential Functions Function as a team, assisting coworkers as the need arises. Use equipment and supplies effectively, safely, and efficiently Must handle various cleaning solvents, chemicals, etc. Must comply with all regulations such as OSHA, State Health Department, Etc. Complete Meal Preparation assigned by Food Service Director and keep food at proper temperature. Complete daily assignment for deep cleaning assigned by Food Service Director Sweep and Wet mop floors at end of each day Organize and clean dry food storage and shelving Organize and clean Refrigerator and Freezer Follow procedures for receiving food deliveries (inspect for damaged cans, organize in proper areas and if removing items from bulk packaging date individual items and dispose of bulk packaging by breaking down card boxes and taking to dumpster) Label and date food items before storing in refrigerator and Freezer Report any needed repairs immediately to supervisor. Follow instruction on use of chemicals solutions for cleaning pots and pans, dishes, glassware and silverware. Test chemicals for 3 compartment sink and dish machine. Test temperature for hot water for dish machine Test and record temps for refrigerator and freezers Follow proper infection control when handling food items. Empty trash containers when full. Keep trash can areas clean and covered. Act immediately on any resident crisis, following company protocol Complete Incident Reports for Falls as per company protocol. Maintain personal hygiene and professional appearance as per dress code. Maintain resident and facility confidentiality at all times. Attend in-service education and staff meetings as directed by Supervisor. Communicate with Food Service Director on a regular basis regarding employee availability (non-emergency PTO must be scheduled two weeks in advance to ensure appropriate staffing level are maintained for the residents); Represent Autumn Care Management, in a positive way, promoting good public relations with families, friends, and the community. All other assignments and responsibilities as outlined by supervisor. Qualifications Qualifications Demonstrated skills in the areas of Meal Preparation and Safe Food Handling Understand Autumn Care Policy and Procedures and Employee Manual. Ability to work as a team.

An Executive Chef creates and maintains a restaurant's menu and identity. From recipe development to execution, Executive Chefs take the lead and ensure that food is prepared properly, safely, and tastily. An Executive Chef often manages the kitchen operations of direct reports, like sous chefs and line cooks. Purchase food and supplies from vendors approved by the company and monitor inventory Develop menus and item pricing Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations Hire, train and supervise kitchen personnel Stay current on restaurant industry trends Identify new culinary techniques and presentations Assist kitchen staff with food prep and recipe creation Peachtree Group provides a comprehensive benefits package, including medical, dental, vision, disability, and life insurance. We also offer a generous 401(k) retirement match. To support work-life balance, we provide Paid Holidays and Paid Time Off. Additional perks include access to our Employee Assistance Program and Fund.

Morrison Healthcare Salary: Other Forms of Compensation: Pay Grade: 14 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 Job Summary: Working as the Executive Chef, you will be responsible for 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. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: + Plans regular and modified menus according to established guidelines + Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards + Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products + Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits + Follows facility, department, and Company safety policies and procedures to include occurrence reporting + Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: + A.S. or equivalent experience + 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + Institutional and batch cooking experiences + Hands-on chef experience a must + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Must be willing to participate in client satisfaction programs/activities + ServSafe certified - highly desirable 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 + Paid Parental Leave + Holiday Time Off (varies by site/state) + Personal Leave + 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: 1416424 Morrison Healthcare JENNIFER PULLUM [[req_classification]]

This role's primary function is to oversee all kitchen operations including ordering and inventory, and responsible for all food coming out of the kitchen with the Executive Chef. The Sous Chef is responsible for monitoring the quality of the food, following all safety regulations, and ensuring food comes out in a timely manner. They will also play an integral role in creating and implementing new menu entrees or specials. A Sous Chef is responsible for coordinating, scheduling, hiring, and training all kitchen staff and maintaining a clean kitchen and safe work environment. All duties are to be performed in accordance with departmental and property policies, practices, and procedures. KEY RESPONSIBILITIES: - Oversee Food and Kitchen operations - Establish operating policies and staff schedules for the operation of kitchens to achieve maximum service at desired profit levels - Maintain effective food cost, labor costs, budgets, and forecasts to achieve profit objectives and desired standards - Maintain all administrative duties, ensuring full completion and timeliness - Maintain close supervision with daily monitoring of all food outlets and staff, food quality, production, products, and presentation - Oversee all hiring, training, and scheduling of all culinary employees - Train kitchen management and staff on the technique of property expectation of culinary skills - Oversee new menu implementation including seasonal and specialty entrees - Manage employee relation issues, record keeping, and progressive discipline - Oversee all food ordering and purchasing, staying within projected budget - Performs other administrative duties as assigned. ESSENTIAL FUNCTIONS/SKILLS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: - Excellent knowledge of culinary ingredients and practices - Technical cooking skills - Creative skills - Proven leadership skills and the ability to motivate staff - Ability to delegate tasks - Ability to work in challenging environments, while maintaining high standards - Incredible organizational skills and attention to detail, while being able to multi-task. - Excellent interpersonal skills as well as articulate communication, both written and verbal. - Demonstrated experience in administrative and clerical skills including report writing, recordkeeping, scheduling, and spreadsheet preparation. - Ability to function well in a collaborative, team-oriented environment, managing the needs of multiple departments at once. - An ownership mentality with the ability to think independently, self-learn, and develop ideas that lead to positive change/improvements for the department. - Well-versed in analytical and critical thinking. - Must be able to accept feedback and changes readily, both in job responsibilities as well as work environment. - The use of discretion and maintaining high levels of confidentiality are absolutely required. IN ADDITION TO THE AFOREMENTIONED ESSENTIAL JOB FUNCTIONS, THE EXECUTIVE CHEF WILL BE EVALUATED ON THE FOLLOWING LEADERSHIP QUALITIES: - Accountability - Development - Working relationships - Judgment - Quality of work - Job skills knowledge - Organization - Punctuality - Productivity - Adherence to Policy - Confidentiality - Written communication - Verbal communication - Attitude - Teamwork EDUCATION/WORKING KNOWLEDGE/ EXPERIENCE REQUIREMENTS: - Minimum 10 years' experience in high volume food and beverage operations - Must have extensive culinary background, people skills and administrative skills - Extensive knowledge of all kitchen equipment and operations is a must - Thorough understanding of profit and loss management - Previous hands-on experience in presenting culinary training and development of new programs - Communicate effectively in English both verbally and written forms - Professional appearance and demeanor is a must *Paid parking for all employees. This company is an Equal Opportunity Employer. View all jobs at this company

Job Details Entry Sevierville, TN Full Time High School Negligible Any Restaurant - Food ServiceDescription Schedule: 11:00am - 7:00pm, 5 days a week (days flexible) Who We Are: The Smoky Mountain Lodge at Pasadena Villa is a residential psychiatric treatment center in the beautiful Smoky Mountains of East Tennessee. Our compassionate, dedicated staff fosters an environment of healing. By providing treatment for the full spectrum of mental health disorders, we ensure that clients are well prepared for life after treatment. What We Offer: Collaborative environment dedicated to clinical excellence Multiple Career Development Pathways Company Supported Continuing Education & Certification PPO & HDHP Health Plan Options Flexible Dental & Vision Plan Options 100% Company Paid EAP Emotional Well-Being Support 100% Company Paid Critical Illness (with health enrollment plan) 100% Company Paid Life & ADD 401K with Company Match Company-Sponsored HSA, FSA, & DSA Tax Savings Accounts Generous Team Member Referral Program Parental Leave How You Will Contribute: The Sous Chef is responsible for preparing, following daily menu, and serving regular and special diets to residents and employees. Will utilize the USDA Dietary Handbook in all planning and preparation. Essential Responsibilities: Follows recipes in preparation of menu items. Utilize only proper sanitation methods in preparation and serving of food. Avoids food waste whenever possible. Ensures proper storage temperatures. Follows published menus and completes substitution schedule when necessary. Works with other staff to coordinate menus, menu changes, resident needs, and special diets. Qualifications What We're Seeking: High school graduate or equivalent combination of education and/or work experience. Trade or vocational school training preferred. One (1) year experience in a culinary setting preferred. Physical Requirements Pasadena Villa provides equal employment opportunities without regard to race, color, creed, ancestry, national origin, ethnicity, sex, gender, sexual orientation, marital status, religion, age, disability, gender identity, genetic information, service in the military, or any other characteristic protected under applicable federal, state, or local law. Equal employment opportunity applies to all terms and conditions of employment. Pasadena Villa reserves the rights to modify, interpret, or apply this in any way the organization desires. This in no way implies that these are the only duties, including essential duties, to be performed by the employee occupying this position. Reasonable accommodations may be made to reasonably accommodate qualified individuals with disabilities. This job description is not an employment contract, implied or otherwise. The employment relationship remains “At-Will.” ISJP123

Create and execute the menu recipes defined by the Ole Red brand for the Ole Red Gatlinburg location. Oversee the staff and details related to the production and execution of the menu items. * Manage food production and presentation while leading the culinary team to achieve exceptional standards of excellence and exceed guest experience expectations. * Uphold menu and recipes to Ole Red standards. * Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance. * Prepare items from catering menus for catering and banquet events. * Select, train, and develop culinary team in all aspects of the business to prepare them for future growth opportunities throughout the company. * Responsible for meeting the budgeted cost of goods and culinary labor costs to meet and/or exceed financial goals/objectives of the restaurant. * Maintain proper purchasing and inventory levels of all food, beverage, and non-food and beverage products based on fiscal business projections. * Process all invoices accurately and in a timely fashion, as well as conduct audits with Accounting as required. * Train culinary team on the maintenance, cleaning, and operation of all kitchen and service equipment, ensuring that the highest levels of safety and sanitation are achieved. * Ensure understanding of and compliance with all food- and beverage-related federal, state, and local rules/regulations and all OEG policies and procedures. * Uphold Ole Red standard operating procedures (SOPs), including strict controls over loss prevention. * Able to make decisions in the absence of Executive Chef. * Perform other duties as assigned.

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)

Full-time Description The banquet cook is a critical member of the culinary team at Arrowmont School of Arts and Crafts. Creating and serving delicious meals to our guests (breakfast, lunch, and dinner service), the ideal candidate is a motivated team player with comfort in a guest facing experience. Requirements Food Preparation: Prepare and cook food items in large quantities according to event-specific menus. Ensure food is prepared according to recipe standards, ensuring taste, presentation, and portion control. Work efficiently under pressure to meet event timelines, ensuring food is ready at the appropriate times for service. Station Management: Operate various kitchen stations such as grill, sauté, or buffet setup, depending on the event's requirements. Ensure that all ingredients are prepped and ready for use during the event (e.g., chopping vegetables, marinating proteins, etc.). Maintain cleanliness and organization at cooking stations, adhering to food safety and sanitation guidelines. Food Quality and Consistency: Ensure consistency in food quality, flavor, and presentation for every dish produced. Monitor cooking times and temperatures to avoid over- or under-cooking, maintaining food at the correct temperature for service. Follow food safety standards for storage, handling, and preparation to prevent contamination and foodborne illness. Collaboration with Kitchen Staff: Work alongside other kitchen staff (such as prep cooks, sous chefs, and banquet chefs) to ensure smooth operation during large-scale events. Assist in coordinating food preparation based on event schedules and guest numbers. Communicate effectively with other team members to ensure service runs efficiently. Cleaning and Maintenance: Clean and sanitize cooking equipment, utensils, and work areas before, during, and after food preparation. Dispose of food waste according to safety and environmental standards. Maintain equipment and inform supervisors of any maintenance or repair needs. Event Coordination: Assist in organizing food and service areas for events, such as buffets, plated meals, or stations. Work with event planners and banquet staff to accommodate dietary restrictions, special requests, or last-minute menu changes. Inventory Control: Help monitor ingredient stock levels, and report to kitchen supervisors when supplies are low. Use ingredients efficiently to minimize waste and stay within budget. Assist in unloading and storing deliveries. Experience: Prior experience in a professional kitchen, preferably in banquet or catering services. 1-3 years of cooking experience in high-volume kitchens is often required. Skills: Strong cooking techniques, including grilling, sautéing, baking, and other necessary methods. Ability to prepare and cook food in large quantities. Attention to detail to ensure high-quality food and presentation. Ability to work under pressure, particularly during busy events or tight time frames. Good communication and teamwork skills. Knowledge of food safety and sanitation standards. Physical Demands: Ability to stand for long periods and work in a hot, fast-paced kitchen environment. Physical stamina to lift heavy ingredients, cooking equipment, and supplies. Willingness to work flexible hours, including weekends, evenings, and holidays based on event schedules. Must have the ability to walk unaided up and down hills, lift and move items up to 50 lbs. Must be able to bend, stoop and reach above their head. This position demands frequent exposure to the weather. Must be able to work around heat, noise, dust, odors, cleaning agents, etc. Must possess the use of long term and short-term memory. INCLUSION AND EQUAL OPPORTUNITY STATEMENT Arrowmont is committed to creating an anti-racist, diverse and inclusive workforce and work environment and is proud to be an equal opportunity employer. Arrowmont strongly encourages people of color, women, LGBTQ+ individuals, people with disabilities, members of ethnic minorities, and veterans to apply. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, veteran status, or other applicable legally protected characteristics. Arrowmont is committed to compliance with all fair employment practices regarding citizenship and immigration status. Consistent with the Americans with Disabilities Act (ADA), it is the policy of Arrowmont School of Arts and Crafts to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact your immediate supervisor or the Chief Officer of People & Culture.

Hana Group is a multinational company leading sales in pan-Asian cuisine sold in grocery retailers and commerce marketplaces. The company has tailored brands providing custom collaborations to our partners and to our consumers. Through our distribution company, we are able to deliver on our mission of sustainable sourcing with ingredients that make our food healthy, delicious, and affordable. We aim to CARE about the quality of our service, to ACT to deliver new concepts for finding pan-Asian cuisine, to DARE to deliver sushi and more in new ways to our consumers, and to TRUST in our ability to follow through on customer expectations. We participate in E-Verify and we are an Equal Opportunity Employer. Job Description Summary: The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Requirements: Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Additional Information Hana Group North America is an Equal Opportunity Employer Salary: $17.00-$19.00 USD hourly

Kana Hotel Group's mission is to be one of the most admired and service quality driven hotel companies in the industry. We will accomplish our goal by creating an atmosphere of friendly employee behavior and delivering the highest quality service and value to our guests. From our Team Members to our General Managers and Regional Support team, we seek people who have a passion for the hospitality business and want to grow with us. Most of our existing leadership team members have been promoted from within the company. As a member of our team, you will be expected to contribute your talents and energies to improve the environment and quality of the company, as well as the company’s services. In return you will be given opportunities to grow and advance in your career. Primary Responsibilities • Prepare or direct preparation of food served using established production procedures • Determine amount and type of food and supplies required using production systems • Ensure availability of supplies and food or approved substitutions in adequate time for preparation • Learn menus, recipes, preparation, and presentation. • Set steam table; serve or ensure proper serving of food for tray line or dining room • Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques. • Store food properly and safely, marking date and item • Report necessary equipment repair and maintenance to supervisor • Correctly prepare all food served following standard recipes and special diet orders • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved • Apportion food for serving • Maintain daily production records • Keep work area neat and clean at all times; clean and maintain equipment used in food preparation • Complete food temperature checks before service • Prep all food for next shift and for the following day • Work with servers to ensure guest satisfaction and resolve complaints about food service as needed • Availability to work Am & PM ,nights, weekends, holidays depending on business needs • Other duties as assigned Education/Experience • High School Diploma or GED preferred • Minimum 1 year experience cooking at restaurant or full service hotel • Culinary school 2-4 year degree preferred Our company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

span class="jobdescription"divdiv style="padding:10.0px 0.0px;border:1.0px solid transparent"div style="font-size:16.0px;word-wrap:break-word"h2 style="font-size:1.0em;margin:0.0px"Job Description/h2 /divdivp The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. /p p#FS-300/p /div/divdiv style="padding:10.0px 0.0px;border:1.0px solid transparent"div style="font-size:16.0px;word-wrap:break-word"h2 style="font-size:1.0em;margin:0.0px"Job Responsibilities/h2 /divdivul li Ensures culinary production appropriately connects to the Executional Framework /li li Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards /li li Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food /li li Train and manage culinary and kitchen employees to use best practice food production techniques /li li Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved /li li Reward and recognize employees /li li Plan and execute team meetings and daily huddles /li li Complete and maintain all staff records including training records, shift opening/closing checklists and performance data /li li Develop and maintain effective client and guest rapport for mutually beneficial business relationships /li li Interact directly with guests daily /li li Aggregate and communicate regional culinary and ingredient trends /li li Responsible for delivering food and labor targets /li li Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends /li li Ensure efficient execution and delivery of all culinary products in line with the daily menu /li li Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items /li li Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards /li li Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used /li li Full knowledge and implementation of the Food Framework /li li Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase /li li Ensure proper equipment operation and maintenance /li li Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations /li li Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour /li /ul pAt Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. /p/div/divdiv style="padding:10.0px 0.0px;border:1.0px solid transparent"div style="font-size:16.0px;word-wrap:break-word"h2 style="font-size:1.0em;margin:0.0px"Qualifications/h2 /divdivul li pRequires at least 4 years of culinary experience /p /li li pAt least 2 years in a management role preferred /p /li li pRequires a culinary degree or equivalent experience /p /li li pAbility to multi-task /p /li li pAbility to simplify the agenda for the team /p /li li pRequires advanced knowledge of the principles and practices within the food profession. /p /li li pThis includes experiential knowledge required for management of people and/or problems. /p /li li pRequires oral, reading, and written communication skills /p /li /ul/div/divdiv style="padding:10.0px 0.0px;border:1.0px solid transparent"div style="font-size:16.0px;word-wrap:break-word"h2 style="font-size:1.0em;margin:0.0px"About Aramark/h2 /divdivpb Our Mission/b/p pRooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet./p pAt Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. /p pb About Aramark/b/p pThe people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. 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At Dollywood Parks & Resorts, we create memories worth repeating. We do this every day at Dollywood Resorts, which include over 600 rooms and 15 Food & Beverage outlets, all located in the Great Smoky Mountains of East Tennessee. Our future plans include growing our resort footprint to over 1200 rooms across five resorts at Dollywood. Ask anyone who has visited Dollywood Parks & Resorts, and they will tell you this place is different. It's not a difference you can touch or see - it's a difference you can feel. We are seeking a(n) Sous Chef for Dollywood Resorts who will embody the heart and soul of our mission of creating memories worth repeating while caring deeply about our brand. We want to work alongside someone who acts as an extension of our mission, values, and culture. This individual is driven to create meaningful experiences for our hosts, guests, and community while ensuring the success and profitability of our unique offerings. They also bring fun, authenticity, collaboration, creativity, and genuine hospitality to their life and work. We seek an individual who can bring the vision of the resorts to life. The right Sous Chef checklist will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator. Summary of Essential Functions and Responsibilities Assists periodically in conducting food inventories Actively manages the kitchen staff within their culinary responsibilities and following proper scheduling procedures to ensure staffing levels are appropriately maintained and productive Assists the Executive Chef and/or Executive Sous Chef with departmental human resource functions Assists ordering of food and kitchen supplies, working with the purchasing agent to ensure all products are set up and organized in Crunchtime Actively demonstrates and teaches proper cooking methods for producing excellent food products for our Guests and Hosts Ensures all safety training is completed per company policy Supervises and coordinates the production of food according to menu specifications and quantities necessary. Assists Cooks in preparation of specific cuisine daily including but not limited to hot prep, cold prep, saucier station, brick oven fired cuisine (where applicable), banquet production, staff meals, and ensures excellence in products Ensures quality specifications for inventory of ingredients are being met on a daily basis. Corrects the item and informs Executive Chef when quality is not acceptable Tastes all elements of menu on a regular basis to ensure quality and taste profiles are correct along with visual checks for proper plating and appearances Checks physical cleanliness of operations. Ensures all staff practice “clean as you go” techniques, and proper use of sanitizer ensuring that all health regulations are followed Maintains proper working order of all equipment. Inspects ovens, ranges, fryers, water faucets, refrigerators, and ware washing machines. Reports deficiencies in HotSOS to Engineering Department and verbally to Food and Beverage Team Maintains Food Safety Standards for all kitchens and banquet areas while assuring time and temperature logs are utilized and monitored for all food stations, cooling and hot holding equipment and dish machines Demonstrates continuous improvement with ongoing audits, e.g. Health inspection, Steritech, REI, internal, etc. Will perform all HOH duties as needed Ability and knowledgeable in Butchery and Fabrication techniques of Beef, Chicken and Fish Able to display knowledge of modern and classical style plating techniques Able to execute recipe standards in Batch cooking and plate specifications. Scratch cooking applications to include sauces, soups, dressings, vinaigrettes, doughs, vegetable production, proteins and garnishing Able to show basic knowledge of Sous Vide cooking, Saucier responsibilities Management reserves the right to change and/or add to these duties at any time. Education and Experience Required High school diploma or equivalent At least 3-5 years of experience working as a sous chef or very similar role in restaurant or banquet operations Culinary degree or ACF certification preferred A minimum of two (2) years of supervisory experience Must be at least 21 years of age Basic computer experience Must successfully pass a background check, drug test and obtain a TN driver's license Knowledge, Skills, and Abilities Must display and live out Lead with Love qualities strongly rooted in the Dollywood Company culture by being patient, kind, humble, respectful, selfless, forgiving, honest, and committed Able to make a friendly impression when speaking to or corresponding with guests, vendors, and other employees Must reflect Dollywood's image by being genuinely friendly and caring and by taking pride in work Must be self-motivated and disciplined Must be able to prioritize and complete work assignments on a timely basis Must maintain strict confidentiality and judgment regarding privileged information Must be committed to continuous improvement Must have professional appearance with good personal hygiene Must promote and support a “team” work environment by cooperating and helping co-workers Must be able to be productive in a fast-paced, dynamic environment Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills Must show appreciation of others Able to get along with other employees to work out problems and resolve conflicts Able to comprehend instructions and retain information Able to perform duties consistent with creating a safe and secure environment for hosts and guests Able to be flexible to handle frequent changes in priorities Able to add, subtract, multiply and divide with accuracy Able to communicate effectively using standard English grammar and punctuation Able to tolerate various temperatures while working outdoors Able to operate/drive a company vehicle with valid TN driver's license and insurance Able to meet the physical demands of the job Able to prioritize tasks and complete assignments on time Able to ensure proper handling of food products by receivers and culinary Able to educate and instruct Hosts on spoilage and food cost controls Able to tolerate temperatures from 0 - 120 degrees Able to lift at least 50 pounds The Dollywood Company is an equal opportunity employer. Applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. The Dollywood Company drives a welcoming culture where ideas and decisions from all people support our efforts to be relevant in an ever-changing world.

At Dollywood Parks & Resorts, we create memories worth repeating. We do this every day at Dollywood Resorts, which include over 600 rooms and 15 Food & Beverage outlets, all located in the Great Smoky Mountains of East Tennessee. Our future plans include growing our resort footprint to over 1200 rooms across five resorts at Dollywood. Ask anyone who has visited Dollywood Parks & Resorts, and they will tell you this place is different. It's not a difference you can touch or see - it's a difference you can feel. We are seeking a(n) Sous Chef for Dollywood Resorts who will embody the heart and soul of our mission of creating memories worth repeating while caring deeply about our brand. We want to work alongside someone who acts as an extension of our mission, values, and culture. This individual is driven to create meaningful experiences for our hosts, guests, and community while ensuring the success and profitability of our unique offerings. They also bring fun, authenticity, collaboration, creativity, and genuine hospitality to their life and work. We seek an individual who can bring the vision of the resorts to life. The right Sous Chef checklist will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator. Summary of Essential Functions and Responsibilities * Assists periodically in conducting food inventories * Actively manages the kitchen staff within their culinary responsibilities and following proper scheduling procedures to ensure staffing levels are appropriately maintained and productive * Assists the Executive Chef and/or Executive Sous Chef with departmental human resource functions * Assists ordering of food and kitchen supplies, working with the purchasing agent to ensure all products are set up and organized in Crunchtime * Actively demonstrates and teaches proper cooking methods for producing excellent food products for our Guests and Hosts * Ensures all safety training is completed per company policy * Supervises and coordinates the production of food according to menu specifications and quantities necessary. Assists Cooks in preparation of specific cuisine daily including but not limited to hot prep, cold prep, saucier station, brick oven fired cuisine (where applicable), banquet production, staff meals, and ensures excellence in products * Ensures quality specifications for inventory of ingredients are being met on a daily basis. Corrects the item and informs Executive Chef when quality is not acceptable * Tastes all elements of menu on a regular basis to ensure quality and taste profiles are correct along with visual checks for proper plating and appearances * Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques, and proper use of sanitizer ensuring that all health regulations are followed * Maintains proper working order of all equipment. Inspects ovens, ranges, fryers, water faucets, refrigerators, and ware washing machines. Reports deficiencies in HotSOS to Engineering Department and verbally to Food and Beverage Team * Maintains Food Safety Standards for all kitchens and banquet areas while assuring time and temperature logs are utilized and monitored for all food stations, cooling and hot holding equipment and dish machines * Demonstrates continuous improvement with ongoing audits, e.g. Health inspection, Steritech, REI, internal, etc. * Will perform all HOH duties as needed * Ability and knowledgeable in Butchery and Fabrication techniques of Beef, Chicken and Fish * Able to display knowledge of modern and classical style plating techniques * Able to execute recipe standards in Batch cooking and plate specifications. Scratch cooking applications to include sauces, soups, dressings, vinaigrettes, doughs, vegetable production, proteins and garnishing * Able to show basic knowledge of Sous Vide cooking, Saucier responsibilities Management reserves the right to change and/or add to these duties at any time. Education and Experience Required * High school diploma or equivalent * At least 3-5 years of experience working as a sous chef or very similar role in restaurant or banquet operations * Culinary degree or ACF certification preferred * A minimum of two (2) years of supervisory experience * Must be at least 21 years of age * Basic computer experience * Must successfully pass a background check, drug test and obtain a TN driver's license Knowledge, Skills, and Abilities * Must display and live out Lead with Love qualities strongly rooted in the Dollywood Company culture by being patient, kind, humble, respectful, selfless, forgiving, honest, and committed * Able to make a friendly impression when speaking to or corresponding with guests, vendors, and other employees * Must reflect Dollywood's image by being genuinely friendly and caring and by taking pride in work * Must be self-motivated and disciplined * Must be able to prioritize and complete work assignments on a timely basis * Must maintain strict confidentiality and judgment regarding privileged information * Must be committed to continuous improvement * Must have professional appearance with good personal hygiene * Must promote and support a "team" work environment by cooperating and helping co-workers * Must be able to be productive in a fast-paced, dynamic environment * Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays * Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines * Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills * Must show appreciation of others * Able to get along with other employees to work out problems and resolve conflicts * Able to comprehend instructions and retain information * Able to perform duties consistent with creating a safe and secure environment for hosts and guests * Able to be flexible to handle frequent changes in priorities * Able to add, subtract, multiply and divide with accuracy * Able to communicate effectively using standard English grammar and punctuation * Able to tolerate various temperatures while working outdoors * Able to operate/drive a company vehicle with valid TN driver's license and insurance * Able to meet the physical demands of the job * Able to prioritize tasks and complete assignments on time * Able to ensure proper handling of food products by receivers and culinary * Able to educate and instruct Hosts on spoilage and food cost controls * Able to tolerate temperatures from 0 - 120 degrees * Able to lift at least 50 pounds The Dollywood Company is an equal opportunity employer. Applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. The Dollywood Company drives a welcoming culture where ideas and decisions from all people support our efforts to be relevant in an ever-changing world.

Kana Hotel Group's mission is to be one of the most admired and service quality driven hotel companies in the industry. We will accomplish our goal by creating an atmosphere of friendly employee behavior and delivering the highest quality service and value to our guests. From our Team Members to our General Managers and Regional Support team, we seek people who have a passion for the hospitality business and want to grow with us. Most of our existing leadership team members have been promoted from within the company. As a member of our team, you will be expected to contribute your talents and energies to improve the environment and quality of the company, as well as the company’s services. In return you will be given opportunities to grow and advance in your career. Primary Responsibilities • Prepare or direct preparation of food served using established production procedures • Determine amount and type of food and supplies required using production systems • Ensure availability of supplies and food or approved substitutions in adequate time for preparation • Learn menus, recipes, preparation, and presentation. • Set steam table; serve or ensure proper serving of food for tray line or dining room • Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques. • Store food properly and safely, marking date and item • Report necessary equipment repair and maintenance to supervisor • Correctly prepare all food served following standard recipes and special diet orders • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved • Apportion food for serving • Maintain daily production records • Keep work area neat and clean at all times; clean and maintain equipment used in food preparation • Complete food temperature checks before service • Prep all food for next shift and for the following day • Work with servers to ensure guest satisfaction and resolve complaints about food service as needed • Availability to work Am & PM ,nights, weekends, holidays depending on business needs • Other duties as assigned Education/Experience • High School Diploma or GED preferred • Minimum 1 year experience cooking at restaurant or full service hotel • Culinary school 2-4 year degree preferred Our company provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Morrison Healthcare Salary: Other Forms of Compensation: Pay Grade: 14 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 Job Summary: Working as the Executive Chef, you will be responsible for 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. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality * Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products * Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits * Follows facility, department, and Company safety policies and procedures to include occurrence reporting * Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: * A.S. or equivalent experience * 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chef experience a must * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Must be willing to participate in client satisfaction programs/activities * ServSafe certified - highly desirable 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 * Paid Parental Leave * Holiday Time Off (varies by site/state) * Personal Leave * 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: 1416424 Morrison Healthcare JENNIFER PULLUM [[req_classification]]

Hana Group is a multinational company leading sales in pan-Asian cuisine sold in grocery retailers and commerce marketplaces. The company has tailored brands providing custom collaborations to our partners and to our consumers. Through our distribution company, we are able to deliver on our mission of sustainable sourcing with ingredients that make our food healthy, delicious, and affordable. We aim to CARE about the quality of our service, to ACT to deliver new concepts for finding pan-Asian cuisine, to DARE to deliver sushi and more in new ways to our consumers, and to TRUST in our ability to follow through on customer expectations. We participate in E-Verify and we are an Equal Opportunity Employer. Job Description Summary: The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Requirements: Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Additional Information Hana Group North America is an Equal Opportunity Employer Salary: $17.00-$19.00 USD hourly

At Dollywood Parks & Resorts, we create memories worth repeating. We do this every day across all properties, all located in the Great Smoky Mountains of East Tennessee. Ask anyone who has visited Dollywood Parks & Resorts and they will tell you this place is different. It's not a difference that you can touch or see - it's a difference you can feel. We are seeking candidates who will embody the heart and soul of our mission of creating memories worth repeating while bringing families closer together. This person also brings a spirit of fun, authenticity, collaboration, creativity and genuine hospitality to the lives of our guests. Ask anyone who has visited Dollywood Parks & Resorts, and they will tell you this place is different. It's not a difference you can touch or see - it's a difference you can feel. We are seeking a Sous Chef for Dollywood Resorts who will embody the heart and soul of our mission of creating memories worth repeating while caring deeply about our brand. We want to work alongside someone who acts as an extension of our mission, values, and culture. This individual is driven to create meaningful experiences for our hosts, guests, and community while ensuring the success and profitability of our unique offerings. They also bring fun, authenticity, collaboration, creativity, and genuine hospitality to their life and work. We seek an individual who can bring the vision of the resorts to life. The right Sous Chef checklist will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator. The Sous Chef is responsible for leading, developing and supervising culinary Host. The Sous Chef will be responsible for all aspects of new food item development, food preparation and supplies according to standards set by Director of Food & Beverage. This responsibility is to be done in a manner consistent with the mission and values of the Dollywood Company. Summary of Essential Functions and Responsibilities Food/Handling Knowledgeable of proper cooking temperatures and hold times per Food Code Ensures day dot procedures are in place; follows First In First Out (FIFO) Teach and enforce preparation/food handling standards which ensure designated portion control Act as quality assurance inspector Ensure food is high quality Comply with state and local Health Department and food service department policies Know, understand and enforce the use of the “Start Fresh” program when necessary. Must be signed off on Start Fresh within 30 days of accepting the position Food Merchandising Ensure all products are presented to Guest in a visually appealing and appetizing manner Follows and enforces recipe standards Food Cost Control Ordering and Receiving - all goods are received in good condition and acceptable for use Rotation - products are rotated for maximum freshness Portion Control - all employees know and understand the recipes and portion in preparing each unit's menu, constantly inspect and spot-weigh portion sizes Waste Control - waste is kept to a minimum by following par, prep, and production levels; not over producing, avoiding accidents, and properly storing and handling food. Also practices small batch cooking method by producing less more often Budget - achieves budgetary goals for food cost control Inventory Control - responsible for maintaining a proper level of inventory at all times Guest Excellence Addresses all food allergy issues with Guest Employee Excellence/Expectations Costumes are to be neat, clean and appropriately worn at all times while on Park Be available to work various and flexible hours Follow all procedures/standards affecting Foods financial standing, such as portion control, suggestive selling, clocking in/out properly, and completion of tasks in a timely and accurate manner Maintain strict confidentiality and judgment regarding privileged information Expected to be able to answer Guest questions concerning Park layout and menu item availability Job Satisfaction/Development Food preparation, storage, product rotation, and wholesomeness which complies with expected Dollywood quality, quantity, presentation, and state and local health code requirements Follow recipes, take and record food temperatures, minimize waste, implement proper procedures for inventory, ordering, scheduling and maintaining work area cleanliness Train kitchen staff to comply with Park standards Conduct daily server check-outs, prepare the nightly deposit and closing paperwork Perform other duties, such as operating equipment to perform job duties, maintaining proper sanitation, assisting with scrubbing, sweeping, mopping, trash removal, etc. Train kitchen staff to comply with Fresh Start procedures Train kitchen staff in all aspects of operations Inspects quality of food products used to prepare cuisine. Informs Vendors and asks for credits when quality is not acceptable Ensures all cuisine served to guests follow establish guidelines for temperature, presentation, aroma proper quantity, highest quality, freshest appearance, and palatability Assures physical cleanliness of all BOH operations. Ensures all staff practices “clean as you go” techniques Insures all BOH staff is completing its daily side work Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Maintenance Department Learn and memorize 5-Critical Safety Standards Safety Understand and practice safe food handling at all times Be an active participant in safety issues relating to personal safety and the safety of fellow Hosts and G uests Ensure safe handling of food that complies with and meets state and local Health Department requirements Must adhere to Company policy regarding not reporting to work with an illness or condition that may put others at risk or harm Follow all Authorized Operator Training Procedures Be a model example in safety issues relating to personal safety Able to display and live out our Lead with Love qualities strongly rooted in the Dollywood culture by being: patient, kind, trusting, unselfish, truthful, forgiving, and dedicated Able to hear, see and speak Able to speak, read and write English Able to smile and make eye contact to make a friendly impression when greeting guests, vendors and other employees Must have manual dexterity necessary to complete all job duties Able to sit and/or stand for long/short periods of time Able to maintain good personal hygiene Able to get along with other employees to work out problems and resolve conflicts Able to comprehend instructions and retain information Able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays Able to thrive in a fast-paced, hectic environment Able to be flexible to handle frequent changes in priorities Able to prioritize tasks and complete assignments on time Able to work in and tolerate temperatures of 0 to 140 degrees Able to work outdoors Ability to move about in confined areas Able to stand, balance, kneel, stoop and bend to maintain a clean work environment and serve guests Ability to see near and far to safely operate equipment and negotiate work environment Able to reach high and low to get supplies Able to make decisions by analyzing information allowing on-the-spot correction of guests concerns Able to recall information Ability to tolerate extreme heat, extreme cold, and humidity necessary to work in kitchens, walk-ins, freezers, climate changes and work outdoors Ability to tolerate detergents and chemicals such as, but not limited to, dish liquids, bleach, Tide, degreaser, oven cleaner and other chemicals necessary to clean/sanitize equipment and environment Able to handle accommodating a large number of guests at one time Management reserves the right to change and/or add to these duties Education and Experience Required At least five (5) years of experience working as a sous chef or very similar role A minimum of two (2) years of supervisory experience Culinary degree preferred Must be Serve Safe Certified Employee must be 18 years of age Must successfully pass a background check, drug test and obtain a TN driver's license Knowledge, Skills, and Abilities Able to project Dollywood's image by being genuinely friendly and caring and by taking pride in their work Must be self-motivated and disciplined Must be able to prioritize and complete work assignments on a timely basis Must maintain strict confidentiality and judgment regarding privileged information Must display and live out our Lead with Love principles by being: patient, kind, trusting, unselfish, truthful, forgiving, and dedicated Must be willing to constantly improve Must have professional appearance with good personal hygiene Must promote and support a “team” work environment by cooperating and helping co-workers Must adapt to changes easily Must show appreciation to others Must be sensitive to the needs of our Guests and feel empowered to take action to meet their needs within company guidelines Must have the ability to make all age groups feel relaxed Must have demonstrated public speaking skills Must be extremely well organized with attention to detail skills Must be able to remain attentive and alert Must be detail-oriented and maintain a high level of accuracy Must be able to work in an organized manner with a sense of urgency Must have the ability to multi-task Must be able to tolerate a high volume work environment with the ability to remain calm and moderate stress Must be extremely personable with an outgoing personality to help promote programs and excite the team The Dollywood Company is an equal opportunity employer. Applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. The Dollywood Company drives a welcoming culture where ideas and decisions from all people support our efforts to be relevant in an ever-changing world.

At Dollywood Parks & Resorts, we create memories worth repeating. We do this every day across all properties, all located in the Great Smoky Mountains of East Tennessee. Ask anyone who has visited Dollywood Parks & Resorts and they will tell you this place is different. It's not a difference that you can touch or see - it's a difference you can feel. We are seeking candidates who will embody the heart and soul of our mission of creating memories worth repeating while bringing families closer together. This person also brings a spirit of fun, authenticity, collaboration, creativity and genuine hospitality to the lives of our guests. Ask anyone who has visited Dollywood Parks & Resorts, and they will tell you this place is different. It's not a difference you can touch or see - it's a difference you can feel. We are seeking a Sous Chef for Dollywood Resorts who will embody the heart and soul of our mission of creating memories worth repeating while caring deeply about our brand. We want to work alongside someone who acts as an extension of our mission, values, and culture. This individual is driven to create meaningful experiences for our hosts, guests, and community while ensuring the success and profitability of our unique offerings. They also bring fun, authenticity, collaboration, creativity, and genuine hospitality to their life and work. We seek an individual who can bring the vision of the resorts to life. The right Sous Chef checklist will include equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator. The Sous Chef is responsible for leading, developing and supervising culinary Host. The Sous Chef will be responsible for all aspects of new food item development, food preparation and supplies according to standards set by Director of Food & Beverage. This responsibility is to be done in a manner consistent with the mission and values of the Dollywood Company. Summary of Essential Functions and Responsibilities * Food/Handling * Knowledgeable of proper cooking temperatures and hold times per Food Code. * Ensures day dot procedures are in place; follows First In First Out (FIFO). * Teach and enforce preparation/food handling standards which ensure designated portion control. * Act as quality assurance inspector. * Ensure food is high quality. * Comply with state and local Health Department and food service department policies. * Know, understand and enforce the use of the "Start Fresh" program when necessary. Must be signed off on Start Fresh within 30 days of accepting the position. * Food Merchandising * Ensure all products are presented to Guest in a visually appealing and appetizing manner. * Follows and enforces recipe standards . * Food Cost Control * Ordering and Receiving - all goods are received in good condition and acceptable for use. * Rotation - products are rotated for maximum freshness. * Portion Control - all employees know and understand the recipes and portion in preparing each unit's menu, constantly inspect and spot-weigh portion sizes. * Waste Control - waste is kept to a minimum by following par, prep, and production levels; not over producing, avoiding accidents, and properly storing and handling food. Also practices small batch cooking method by producing less more often. * Budget - achieves budgetary goals for food cost control. * Inventory Control - responsible for maintaining a proper level of inventory at all times. * Guest Excellence * Addresses all food allergy issues with Guest. * Employee Excellence/Expectations * Costumes are to be neat, clean and appropriately worn at all times while on Park. * Be available to work various and flexible hours. * Follow all procedures/standards affecting Foods financial standing, such as portion control, suggestive selling, clocking in/out properly, and completion of tasks in a timely and accurate manner. * Maintain strict confidentiality and judgment regarding privileged information. * Expected to be able to answer Guest questions concerning Park layout and menu item availability. * Job Satisfaction/Development * Food preparation, storage, product rotation, and wholesomeness which complies with expected Dollywood quality, quantity, presentation, and state and local health code requirements. * Follow recipes, take and record food temperatures, minimize waste, implement proper procedures for inventory, ordering, scheduling and maintaining work area cleanliness. * Train kitchen staff to comply with Park standards. * Conduct daily server check-outs, prepare the nightly deposit and closing paperwork. * Perform other duties, such as operating equipment to perform job duties, maintaining proper sanitation, assisting with scrubbing, sweeping, mopping, trash removal, etc. * Train kitchen staff to comply with Fresh Start procedures. * Train kitchen staff in all aspects of operations. * Inspects quality of food products used to prepare cuisine. Informs Vendors and asks for credits when quality is not acceptable. * Ensures all cuisine served to guests follow establish guidelines for temperature, presentation, aroma proper quantity, highest quality, freshest appearance, and palatability. * Assures physical cleanliness of all BOH operations. Ensures all staff practices "clean as you go" techniques. * Insures all BOH staff is completing its daily side work * Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Maintenance Department * Learn and memorize 5-Critical Safety Standards. * Safety * Understand and practice safe food handling at all times. * Be an active participant in safety issues relating to personal safety and the safety of fellow Hosts and Guests. * Ensure safe handling of food that complies with and meets state and local Health Department requirements. * Must adhere to Company policy regarding not reporting to work with an illness or condition that may put others at risk or harm. * Follow all Authorized Operator Training Procedures. * Be a model example in safety issues relating to personal safety. * Able to display and live out our Lead with Love qualities strongly rooted in the Dollywood culture by being: patient, kind, trusting, unselfish, truthful, forgiving, and dedicated. * Able to hear, see and speak. * Able to speak, read and write English. * Able to smile and make eye contact to make a friendly impression when greeting guests, vendors and other employees. * Must have manual dexterity necessary to complete all job duties. * Able to sit and/or stand for long/short periods of time. * Able to maintain good personal hygiene. * Able to get along with other employees to work out problems and resolve conflicts. * Able to comprehend instructions and retain information. * Able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays. * Able to thrive in a fast-paced, hectic environment. * Able to be flexible to handle frequent changes in priorities. * Able to prioritize tasks and complete assignments on time. * Able to work in and tolerate temperatures of 0 to 140 degrees. * Able to work outdoors. * Ability to move about in confined areas. * Able to stand, balance, kneel, stoop and bend to maintain a clean work environment and serve guests. * Ability to see near and far to safely operate equipment and negotiate work environment. * Able to reach high and low to get supplies. * Able to make decisions by analyzing information allowing on-the-spot correction of guests concerns. * Able to recall information. * Ability to tolerate extreme heat, extreme cold, and humidity necessary to work in kitchens, walk-ins, freezers, climate changes and work outdoors. * Ability to tolerate detergents and chemicals such as, but not limited to, dish liquids, bleach, Tide, degreaser, oven cleaner and other chemicals necessary to clean/sanitize equipment and environment. * Able to handle accommodating a large number of guests at one time. Management reserves the right to change and/or add to these duties. Education and Experience Required * At least five (5) years of experience working as a sous chef or very similar role. * A minimum of two (2) years of supervisory experience. * Culinary degree preferred. * Must be Serve Safe Certified. * Employee must be 18 years of age * Must successfully pass a background check, drug test and obtain a TN driver's license. Knowledge, Skills, and Abilities * Able to project Dollywood's image by being genuinely friendly and caring and by taking pride in their work. * Must be self-motivated and disciplined. * Must be able to prioritize and complete work assignments on a timely basis. * Must maintain strict confidentiality and judgment regarding privileged information. * Must display and live out our Lead with Love principles by being: patient, kind, trusting, unselfish, truthful, forgiving, and dedicated. * Must be willing to constantly improve. * Must have professional appearance with good personal hygiene. * Must promote and support a "team" work environment by cooperating and helping co-workers. * Must adapt to changes easily. * Must show appreciation to others. * Must be sensitive to the needs of our Guests and feel empowered to take action to meet their needs within company guidelines. * Must have the ability to make all age groups feel relaxed. * Must have demonstrated public speaking skills. * Must be extremely well organized with attention to detail skills. * Must be able to remain attentive and alert. * Must be detail-oriented and maintain a high level of accuracy. * Must be able to work in an organized manner with a sense of urgency. * Must have the ability to multi-task. * Must be able to tolerate a high volume work environment with the ability to remain calm and moderate stress. * Must be extremely personable with an outgoing personality to help promote programs and excite the team. The Dollywood Company is an equal opportunity employer. Applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. The Dollywood Company drives a welcoming culture where ideas and decisions from all people support our efforts to be relevant in an ever-changing world.

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