Chef Jobs in Savannah, GA

Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: The line cook position is responsible for creating an exceptional culinary experience for our Guests through the preparation and presentation of our menu. The line cook is also responsible for the correct handling and preparation of all food items to ensure our Guests' safety at all times. NITTY GRITTY DETAILS: Delivers an unparalleled Guest experience through the best combination of food, drinks and games in an ideal environment for celebrating all out fun. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action. Adheres to all company safety and sanitation policies and procedures. Safely and correctly operates all equipment. Uses all chemicals properly in the correct quantities for safety and cost control. Ensures that all products are stored properly in the correct location at the appropriate levels at all times. Prepares and sells food that meets all food quality indicators and prepared to Guest expectations. Sells food within recommended time frames to meet Guest expectations. Responsible for preparing and cooking all food items by recipe and to specification. Controls costs by following prep sheets as designed to ensure the freshest product is served and eliminate waste. Maintains cleanliness and sanitation of all kitchen areas. Responsible for station maintenance, cleanliness and sanitation. Cleaning and maintenance of all kitchen mats, floors, walls and drains. Empties kitchen trash and cleans and maintains trash cans. Assists other Team Members as needed or when business needs dictate. Maintains a favorable working relationship with all other company team members to foster and promote a cooperative and harmonious working climate that will be conducive to maximum team member morale, productivity and efficiency/effectiveness. Must be friendly and able to smile a lot while working days, nights and/or weekends as required. Previous kitchen experience at a hotel or restaurant is preferred, but not required. Must demonstrate ability to clearly communicate with other team members. Must be disciplined and self-motivated. Is dressed in accordance with dress guidelines, looking neat, clean and professional at all times. Must be at least 18 years of age.

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Sous Chefs to our shipboard teams for the 2025 season. This is an exciting new position as we continue our commitment to growth from within, and career advancement opportunities into the Executive Chef role. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them. Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship's crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC). * Ability to be on a work rotation of 6 to 8 weeks onboard followed by 1 to 2 weeks off. * Job sites across the nation.

LEFT LANE is a vertically integrated real estate design, development and management firm specializing in the acquisition and transformation of iconic, historic properties. We are committed to fostering a welcoming, dynamic, and inspiring workplace and company culture where our team members are inspired to create lasting impressions through warm, anticipatory service. How we want our guests to feel when staying with us is the same as… how we want our team to feel every day. LEFT LANE's flagship property is Hotel Bardo Savannah, named one of the best hotels in the world in 2024 by Travel + Leisure and Conde Nast Traveler . Hotel Bardo team member benefits include PTO and paid holidays, 401k matching, health and telehealth benefits, discounts on resort offerings like rooms, dining, shop and spa, complimentary onsite fitness classes, complimentary meals in our team member café and more. Overview We seek the “best of the best” restaurant professionals passionate about food, elevated service, and beverage experiences. Our Culinary team at Hotel Bardo Savannah is currently looking for a highly driven and attentive Restaurant Chef, Saint Bibiana. The ideal candidate possesses a keen attention to detail and the leadership skills to inspire a focused and high-performing team while managing the daily operations of the kitchen. Responsibilities Assist in all manner of food prep, inventory, purchasing, and food cost Ensure all food and products are consistently prepared and served according to defined standards Ensure compliance with all sanitation standards Support culinary leadership in the training, mentoring, development, and management of the kitchen staff Support in the education of food knowledge with front-of-house staff Assist with completing daily, weekly, and monthly management administrative duties Qualifications Passionate about culinary arts, details, and elevated service Advanced knowledge of restaurant and culinary operations with a minimum of 2 years of similar experience A strong leader with a proven track record in guest and team member engagement and financial performance Strong organizational, time management, and attention to detail Excels at written and verbal communications Ability to endure abundant physical movement in various work

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

Join our culinary brigade at The Landings Golf & Athletic Club, where culinary excellence meets unparalleled luxury on Skidaway Island. Located near historic Savannah, our private club offers more than just breathtaking views and world-class amenities - it's a culinary haven waiting to be explored. Become a part of our dynamic team at one of our ten unique dining venues, where creativity knows no bounds and every dish is crafted with passion and precision. Whether you're dreaming of grilling up the finest cuts at Palmer's Steakhouse at Marshwood or infusing coastal flavors into every plate at Deer Creek A Coastal Grill, there's a place for you here to showcase your talents, to thrive and grow your skills. At The Landings Golf & Athletic Club, we value professionalism, integrity, and teamwork above all else. Join our dedicated team of service professionals, where your contributions are not just recognized but celebrated. With opportunities for growth, competitive benefits, and a supportive work environment, we're committed to ensuring your success and satisfaction every step of the way. Embark on your culinary career with us at The Landings Golf & Athletic Club - where every dish tells a story, and every day brings new opportunities to shine on the Island of Much More! Job Duties & Responsibilities: Oversees Clubhouse Heart of House operations including, but not limited to, supervision of staff, food preparation, events execution. Greets members and guests with a smile and takes care of their needs. Leads and manages food services for the assigned clubhouse. Supervises Sous Chef(s), and all other culinary staff within the brigade and oversees supervision of production. Maintains the highest professional food quality and sanitation standards. Interviews and hires employees. Administers schedules, employee performance evaluations and coaching and counseling sessions as appropriate. Prepares, manages, coordinates and adheres to the Heart of House operating budget. Develops menus, in coordination with the Senior Executive Chef, for clubhouse considering members, guests, marketing conditions, costs and other applicable factors. Provides employee meals, as required. Approves and monitors purchasing of all necessary food supplies. Establishes controls to minimize food and supply waste. Safeguards all food preparation by implementing training to increase staff's food handling knowledge and maintains “A” Health Scores. Attends all food and beverage leadership meetings as directed by the Director of Club Operations. Conducts regular department meetings and assists in the growth and development of culinarians. Maintains high visibility within the clubhouse. Represents the club with the utmost of professionalism. Follows up Banquet Event Operations to ensure successful execution of events Works a variety of shifts, as required, to include nights, weekends and holidays. Complies with departmental and Club policies and procedures. Performs all other duties as assigned. Experience & Qualifications: A minimum of 8 years proven culinary experience in a position of leadership or management. Graduate of culinary school or apprenticeship program, highly preferred. Proven ability to lead by example and foster mentoring relationships. Exceptional communication, management, organizational and interpersonal skills with the ability to relate to a wide variety of people. Delegation skills with ability to build accountability. Proficient in the use of computers and email for clear written communications with members and staff. Skills & Knowledge: Must be able to understand and follow verbal/written instructions. Must be able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations. Must have the ability to manage a diverse workload, prioritize and delegate in a fast-paced environment. Must be highly organized and able to handle multiple tasks and to deploy resources effectively. Must be able to oversee the food and beverage department's P&L. Must have high personal and professional integrity. Must have the willingness to provide exceptional service to members and desire to provide leadership to position the Club to achieve the mission. Must respond quickly and effectively to member or employee needs. Must be highly organized and able to pay attention to minute written and verbal details, particularly when performing multiple tasks. Physical Requirements: Standing and/or walking 90% of shift. Lifting, carrying and/or moving from 1 pound up to 50 pounds for 25% of shift. Pushing, pulling, bending, stooping, and upward reaching for 85% of shift. Working on a computer 25% of shift.

Teamwork, giving back, diversity and making a difference is the foundation of who we are. As an Early Childcare Center Chef, you'll enjoy creating homestyle, nutritional meals for young children. You'll become a part of a community where everyone feels empowered to reach their career goals. Apply today to experience the Big Blue Marble Academy Difference! Why you'll enjoy working here: Competitive wages Flexible Scheduling Discounted childcare, 50% off Paid parental leave Medical, dental and vision insurance Company paid life insurance 401K Access your wages in real time Voluntary life and disability insurance Health savings account Industry leading paid time off Generous referral bonus program CDA Scholarship Career advancement opportunities Family feel environment As an Early Child Care Chef, you will: Prepare and serve nutritious meals and snacks for children from infancy to School-age Have in-depth knowledge of food processing and safety with the ability to operate standard and commercial kitchen equipment Maintain the highest standard of food and kitchen hygiene to keep the centers kitchen clean and safe Requirements: At least 18 years of age with a high school diploma or GED required Demonstrated experience in food service, preferred in child care setting Must pass all state required background checks. Join a team that takes pride in teamwork, giving back and welcoming an inclusive environment. A career with Big Blue Marble Academy will empower you to reach your career goals while making a difference in the lives of the children we serve. Employment is contingent upon successful completion of our background check, pre-hire screenings, and onboarding processes. All employment is at-will and may be terminated at any time, with or without cause. BBMA is an equal opportunity employer and supports a diverse workforce. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. HAVING TECHNICAL ISSUES WITH YOUR APPLICATION? Contact us at ************************* Applicants requiring a reasonable accommodation for any part of the application and hiring process should contact BBMA recruitment at *************************.

An inspiring career awaits you! The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! Grand Performers may enjoy a range of benefits, including: Marriott Employee Discounts Worldwide Competitive Wage & Discretionary Bonus Program Medical, Dental, Vision Insurance Company-Sponsored Life Insurance Short & Long-Term Disability Insurance Tuition Reimbursement Program 401(K) with Discretionary Company Matching Contributions Employee Assistance Program JOB SUMMARY The overall objective and purpose of the Chef de Cuisine position are to oversee all daily operations of the kitchen. The incumbent is responsible for ensuring that all recipes, food preparations, and presentations meet specifications and commitment to quality. They are to provide inspiring and strategic leadership while directing the activities of the Culinary Department in support of the mission, core values, standards, and goals established by the company. CORE RESPONSIBILITIES Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish. Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind. Accountable for meeting budgets for food, labor, and direct operating expenses as they pertain to the culinary department. Costing all food items and assisting the Food and Beverage Director with monthly reports. Creates kitchen labor schedules that meet the Peak Performance criteria. Assists with the creation of seasonal, monthly, and weekly specials and menus Monitor execution procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level. Conduct hands-on teaching and training in the kitchen, working closely with Sous Chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. Hire, coach, counsel, and conduct performance evaluations for Sous Chefs, Supervisors, cooks, and Stewards Develop, train and mentor Sous Chef, Supervisors, and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel. Develop, implement and maintain sanitation practices and protocol. Work with management on ongoing and monthly/seasonal menu development, staff training, and photo shoots. Create and monitor kitchen inventory to include order inspections and item selection. KNOWLEDGE, SKILLS, AND ABILITIES To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. Strategic business leader - Works strategically to devise plans in alignment with organizational goals. Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection. Leads with courage - Provides a culture of accountability. Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals Advanced level of written, verbal, and interpersonal communication skills. Ability to implement and uphold service standards Effectively motivate associates and maintain a cohesive team Ability to prioritize and organize work assignments Ability to work well in stressful, high-pressure situations Ability to work with and understand financial information, data, and basic arithmetic functions Ability to maintain and build relationships with existing and potential clients as well as industry contacts MINIMUM QUALIFICATIONS Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required 3+ years of relevant work experience in similar scope and title - required Experience within luxury brand/markets - preferred Food Safety Manager Certification - preferred or attained within 30 days SUPERVISORY RESPONSIBILITIES Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection: Sous Chef WORK ENVIRONMENT The work environment/conditions described herein are representative of those that an incumbent may experience. Must be comfortable working in a shared space, with constant noise, without the use of a private office. Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. Must be able to work safely in a kitchen environment with high temperatures and humidity Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. PHYSICAL DEMANDS The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role. While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis. Push, pull, and lift up to 50lbs on a weekly basis. While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting, and standing for long and short periods of time. The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics

**Job Reference Number:** 28591 **Employment Type:** Full-Time **,** Onsite **Segment:** Education **Brand:** Aladdin-Campus-Dining **State:** Georgia (US-GA) **The Role at a glance:** We are looking to add an experienced, motivated Sous Chef to our higher education team in Savannah, GA. As a sous chef, you will have the opportunity to supervise and participate in the preparation of meals for various locations as assigned. **What you'll be doing:** + Planning, organizing, and supervising culinary operations of retail and catering services. + Planning menus based on various factors, such as market trends, customer preferences, and nutritional considerations. + Conferring with district managers or other departments regarding daily aspects of dining service. + Directing and coordinating the work of kitchen staff. + Other tasks as assigned. **What we're looking for:** _Must-haves:_ + Certification by a recognized culinary institution or an equivalent combination of education and experience. + Ability to travel up to 75% of the time. + At least three years' experience in culinary management. + _Strong leadership and communication skills._ _Nice-to-haves:_ + At least one years' experience in a similar role. **Where you'll be working:** Savannah State University **Our Benefits:** + Medical (FT Employees) + Dental + Vision + Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity + Discount Program + Commuter Benefits (Parking and Transit) + EAP + 401k + Sick Time + Holiday Pay (9 paid holidays) + Tuition Reimbursement (FT Employees) + Paid Time Off **About Aladdin:** As our higher education segment, Aladdin serves colleges and universities across the United States. From dining halls to sporting events, we recognize how important food is to the college experience, and strive to ensure that students receive delicious, healthy food to fuel them through education and life. **About Elior-North America:** Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. **Disclaimer:** This job description can be revised by management as needed. \#indeedelior

. Note: online applications accepted only. Schedule: Full Time; Must be willing to work a flexible schedule including PM and weekend hours. More details upon interview. Details: SCAD is a multi-unit educational operation with both all-you-care-to-eat and mobile units. Serving varied types of cuisine including plant-forward and vegan to students daily. Manage 15-20 hourly employees per shift. Requirement: Experience managing/supervising staff in a culinary environment. Vegan/allergen experience a plus. Perks: Free parking, uniform jackets, shift meals, shoe credit, and growth opportunities. Salary: $55,000 *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1350317. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We're hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We've led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: ***************************** Job Summary Summary: As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and creating menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the supervisory or lead level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and coaching skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate's degree in Culinary Arts is preferred. Associates at Bon Appétit are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]]

Guarantee all associates are informed and updated on Resort happenings Verify that daily shift line-ups are held between FOH and BOH teams to foster a culture of unity and teamwork Maintain standards for Associate Meal program Foster an environment of learning and growth Revise Porch Menu three times per year in conjunction with seasonality of ingredients and business volumes Ensure that food quality and presentation standards remain paramount and never betray the brand Commit to sourcing only the best available ingredients and never deter from this commitment due to costs of ingredients Implement mandatory processes and standards to ensure that FOH staff is educated and well versed on the ingredients and preparation of all menu items Implement a specials program for all meal periods in The Porch to include entrées, appetizers, and desserts when appropriate Work closely with wedding planning staff on all wedding events to develop unique menu items and presentation methods that will help distinguish the Beach House brand of weddings from all others in the region Establish, lead and maintain a culture of respect and professionalism amongst and between all associates working in, or with, the BOH Ensure that all BOH associates are introduced to, and experience, a work culture built on the guiding principles and culture of Beach House Provide leadership by example based on accountability and integrity for, and from, all BOH associates Recruit, hire, develop, and retain a strong team to execute operational plans through checklists to sustain and follow processes to ensure standards are increasingly met and provide a high level of consistent internal and external service performance with or without being present Work with General Manager, Director of Food & Beverage, and Director of Sales to develop to execute strategies necessary to achieve objectives for The Porch, Tiki Hut, and the Banquet Departments Requirements: Experience equal to five years at a resort or high-volume restaurant in a leadership role Be able to work weekends and holidays along with kitchen staff Ability to stand entire shift and carry up to 25 lbs regularly Have the capacity to grow the staff's knowledge with continuous training Colaborate with other departments to achieve group success Team members may enjoy the following benefits: Medical, Dental, Vision, and Supplemental Plans Paid Time Off and Paid Holidays 401(k) Retirement Plan with Company Match Long-Term & Short-Term Disability Insurance Life, AD&D, and Supplemental Insurances Employee Assistance Program Resort Accommodation Discounts Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. We are an Equal Opportunity Employer of all qualified individuals, including minorities, women, veterans & individuals with disabilities. We participate in E-Verify.

Turn on your Island Charm... Latitude Margaritaville Hilton Head is hiring a Sous Chef to join our team! Purpose: The Latitude Sous Chef is responsible in assisting the Executive Chef with the overall dining program and execution of all aspects of the culinary experience for the property from daily operation of the restaurant, to catering and special events. The Sous Chef will be responsible to maintain a clean and organized kitchen, as well as a skilled and educated culinary staff. This leader will establish a relationship with the residents and assume control of kitchen operations in the absence of the Executive Chef. This is a high profile position for an individual who routinely exercises good judgment and exceptional problem-solving skills. The Sous Chef is accountable to the Executive Chef and the General Manager and is expected to support an exceptional dining program. The Sous Chef assists the Executive Chef in ensuring the community is managed in compliance with FSR standards and practices and authentically delivering the Latitude Margaritaville Lifestyle. Key Responsibilities and Accountabilities: Key Responsibilities and Accountabilities: Leadership: * Possess strong interpersonal skills and is able to interact and communicate successfully to the residents and team. * Keep current with industry concepts, practices, and procedures that fully align with the Latitude Margaritaville Brand. * Collaborate with the Executive Chef to create vibrant menus that reflect the Latitude Margaritaville Lifestyle. * Possesses the ability to be hands-on and work any kitchen position. * Ensure all safety procedures are being followed and the kitchen meets all federal, state, and local health, safety, and sanitation standards. * Exercise a positive attitude and remain professional under all circumstances. Daily Operations and Customer Experience: * Supervise catering (food and beverage) for functions. * Actively participate in prep and daily set up of kitchen. * Maintains a high level of energy and passion throughout service hours. * Strong inventory and ordering ability, in a timely and efficient manner. * Understand financial goals, able to operate inventory and products controls within budgeted guidelines. * Create an "I Love My Job" environment that further enlivens the Margaritaville Latitude Lifestyle. * Comply with all ordinances and regulations per the locations jurisdictions. * Ability to lead staff through all service types (a la carte, buffet, etc.) * Maintain a spotless kitchen at all times. Ensure the utmost proper hygiene by monitoring staff for clean and proper uniforms, personal grooming and food handling. Technical competencies: Education: * High school graduate * Degree from a culinary institute preferred * Servsafe certified Experience: * 3-5 years leadership experience in full service kitchen. Hotel, Country Club, or Resort experience preferred. Skills, Knowledge, and Abilities: * Strong leadership skills, able to develop a team. * Proficiency in Microsoft Windows software, online ordering platforms, and inventory controls. * Ability to process payroll and manage employee schedules through an online portal. * Must be willing to work nights and weekends. * Current with culinary and dining trends and styles. * Ability to follow instructions and carry them out in the absence of Executive Chef. * Communication skills(listening, verbal and written). * Organizational skills with attention to detail. * Problem solving skills, ability to use common sense. * Team player but can work independently. * Have fun!!! FINS UP! Compensation/Work Schedule: * $60,000 - $65,000 annually * Full-Time * Weekend & holiday availability required * Open availability required DISCLAIMER: This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties and responsibilities to this job at any time. #LI-PM1

* Guarantee all associates are informed and updated on Resort happenings * Verify that daily shift line-ups are held between FOH and BOH teams to foster a culture of unity and teamwork * Maintain standards for Associate Meal program * Foster an environment of learning and growth * Revise Porch Menu three times per year in conjunction with seasonality of ingredients and business volumes * Ensure that food quality and presentation standards remain paramount and never betray the brand * Commit to sourcing only the best available ingredients and never deter from this commitment due to costs of ingredients * Implement mandatory processes and standards to ensure that FOH staff is educated and well versed on the ingredients and preparation of all menu items * Implement a specials program for all meal periods in The Porch to include entrées, appetizers, and desserts when appropriate * Work closely with wedding planning staff on all wedding events to develop unique menu items and presentation methods that will help distinguish the Beach House brand of weddings from all others in the region * Establish, lead and maintain a culture of respect and professionalism amongst and between all associates working in, or with, the BOH * Ensure that all BOH associates are introduced to, and experience, a work culture built on the guiding principles and culture of Beach House * Provide leadership by example based on accountability and integrity for, and from, all BOH associates * Recruit, hire, develop, and retain a strong team to execute operational plans through checklists to sustain and follow processes to ensure standards are increasingly met and provide a high level of consistent internal and external service performance with or without being present * Work with General Manager, Director of Food & Beverage, and Director of Sales to develop to execute strategies necessary to achieve objectives for The Porch, Tiki Hut, and the Banquet Departments Requirements: * Experience equal to five years at a resort or high-volume restaurant in a leadership role * Be able to work weekends and holidays along with kitchen staff * Ability to stand entire shift and carry up to 25 lbs regularly * Have the capacity to grow the staff's knowledge with continuous training * Colaborate with other departments to achieve group success Team members may enjoy the following benefits: * Medical, Dental, Vision, and Supplemental Plans * Paid Time Off and Paid Holidays * 401(k) Retirement Plan with Company Match * Long-Term & Short-Term Disability Insurance * Life, AD&D, and Supplemental Insurances * Employee Assistance Program * Resort Accommodation Discounts Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. We are an Equal Opportunity Employer of all qualified individuals, including minorities, women, veterans & individuals with disabilities. We participate in E-Verify.

The Executive Chef will be responsible for overseeing the culinary operations of the restaurant. They will be responsible for creating and implementing menus, managing kitchen staff, and ensuring that all food is prepared to the highest standards. The Executive Chef will also be responsible for managing food costs, ordering supplies, and maintaining inventory. They will work closely with the General Manager to ensure that the restaurant is running smoothly and that guests are satisfied with their dining experience. * Developing results-oriented associates through effective training, evaluation, motivation, coaching and counseling * Leading the effort to achieve guest service standards by constantly seeking ways to improve products and services. * Controlling labor costs with effective scheduling and cross training. * Producing and conveying methods of production of culinary items for a la carte and catered functions. * Achieving food cost percentages goals through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control. * Active involvement in adherence of health code requirements, safety procedures and cleanliness standards set by the brand and state guidelines. * Manage direct reports by ensuring Associates understand employment practices, recommending employment decisions and corrective action, supporting performance management, and implementing discipline. * Follow all company safety and security policies and procedures, including reporting accidents, injuries and unsafe work conditions to management. * Support other departments as needed based on business demands. * Create feature menus for outlets and catering functions. * Scheduling and Payroll analysis * Attend all Executive committee meetings on a daily/weekly and monthly basis. * Ability to analyze and achieve all financial and labor goals. * Ability to actively work on the kitchen line and expedite when needed. * Any and all other work as required to complete the primary purpose of the position Qualifications: Required Prior Experience: * 4+ years of experience as a Executive chef with a strong background in banquets * Proven leadership skills * Technical proficiency and ability to demonstrate extensive knowledge of food preparation methods. * Experience in computing discount, interest, profit, and loss; commission, markups, and selling price; ratios, proportions, and percentages; surface, volumes, weights, and measures. Preferred Licenses/ Certification: * Certification as "Executive Chef" or culinary degree from recognized culinary institute Workday Physical: * Standing, bending, lifting, reaching, pushing pulling * Lifting up to 50lbs occasionally * Lifting up to 25lbs regularly Other: * Must be flexible with respect to working days, early mornings, evenings, nights, weekends, and holidays.

Dave & Buster's - Pooler is looking for a full time or part time Restaurant Line Cook in Pooler, GA. As a restaurant line cook at Dave & Buster's - Pooler you will be under the direction of the culinary management team. The ideal restaurant line cook will execute all line station menu items to exact recipe/plate presentation specifications, in a safe and sanitary manner, within specific production times and consistent with the guidelines set by Dave & Buster's - Pooler. Specific Duties & Responsibilities include: -Adhering to all food safety and workplace sanitation requirements. -Ensures every item on station is produced to exact recipe & plating specifications. -Meets daily productivity standards as established by Kitchen Management. -Sets up station with sufficient product & utensils and prepares cooking & food holding equipment to ensure the station is ready for meal service. -Prioritizes cooking & preparation times of each order to ensure timely delivery of guest meals. -Willingly adjusts ingredients and menu item preparation standards to accommodate guest special preparation requests. -Sets the next meal shift up for success by properly cleaning work stations, equipment & utensils, and maintaining an organized food storage area. -Executes all position responsibilities in the spirit of proactive team work & cooperation. -Makes sure all duties & sidework have been completed to standard at the end of their shift. -Performs additional tasks & projects as assigned. Helpful Competencies & Qualifications -Ability to communicate and perform as part of a team -Ability to memorize and replicate recipe/menu item production procedures. -Possess the physical stamina to stand working for up to 10 hours. -Consistently capable of meeting deadlines and production goals with limited supervision. -Comfortable working in an environment that may experience significant temperature changes. -Handle stressful situations in a positive and supportive manner. -ServSafe (Food Handlers Certification) is a plus but can be obtained after starting. We look forward to interviewing you for the full time or part time restaurant line cook position at Dave & Buster's - Pooler soon. Apply today and schedule your interview ASAP!

LEFT LANE is a vertically integrated real estate design, development and management firm specializing in the acquisition and transformation of iconic, historic properties. We are committed to fostering a welcoming, dynamic, and inspiring workplace and company culture where our team members are inspired to create lasting impressions through warm, anticipatory service. How we want our guests to feel when staying with us is the same as… how we want our team to feel every day. LEFT LANE's flagship property is Hotel Bardo Savannah, named one of the best hotels in the world in 2024 by Travel + Leisure and Conde Nast Traveler . Hotel Bardo team member benefits include PTO and paid holidays, 401k matching, health and telehealth benefits, discounts on resort offerings like rooms, dining, shop and spa, complimentary onsite fitness classes, complimentary meals in our team member café and more. Overview We seek the “best of the best” restaurant professionals passionate about food, elevated service, and beverage experiences. Our Culinary team at Hotel Bardo Savannah is currently looking for a highly driven and attentive Sous Chef. The ideal candidate possesses a keen attention to detail and the leadership skills to inspire a focused and high-performing team while managing the daily operations of the kitchen. Responsibilities Assist in all manner of food prep, inventory, purchasing, and food cost Ensure all food and products are consistently prepared and served according to defined standards Ensure compliance with all sanitation standards Support culinary leadership in the training, mentoring, development, and management of the kitchen staff Support in the education of food knowledge with front-of-house staff Assist with completing daily, weekly, and monthly management administrative duties Qualifications Passionate about culinary arts, details, and elevated service Advanced knowledge of restaurant and culinary operations with a minimum of 2 years of similar experience A strong leader with a proven track record in guest and team member engagement and financial performance Strong organizational, time management, and attention to detail Excels at written and verbal communications Ability to endure abundant physical movement in various work

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: * Oversee the preparation of all the meals for our passengers and crew. * Set-up, maintain, and break down station according to FDA Standards. * Taste all products produced to assess quality. * Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. * Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. * Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. * Schedule production of all fresh ingredients to maintain an inventory of food at all times. * Use food production equipment according to manufacturer's instructions. * Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. * Maintain a professional appearance at all times. * Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. * Maintain a professional relationship with all coworkers. * Ensure that each guest has a positive and memorable experience. * Understand and have knowledge of safety, sanitation, and food handling procedures. * Commitment to quality service, and food & beverage knowledge. * Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: * Must be able to work around 14 hours per day. * Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC) Work Schedule: * 7 days per week while onboard the ship. * 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

An inspiring career awaits you! The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! Grand Performers may enjoy a range of benefits, including: Marriott Employee Discounts Worldwide Competitive Wage & Discretionary Bonus Program Medical, Dental, Vision Insurance Company-Sponsored Life Insurance Short & Long-Term Disability Insurance Tuition Reimbursement Program 401(K) with Discretionary Company Matching Contributions Employee Assistance Program JOB SUMMARY The overall objective and purpose of the Sous Chef position are to oversee the daily operations of the culinary department under the direction of the Executive Chef. This includes overseeing the culinary operation of the restaurant, room service, and catering. The incumbent is accountable for maintaining profitability and quality control as well as ensuring compliance with the Company policies and standard operating procedures. They are to provide inspiring and strategic leadership while directing the activities of the culinary department in support of the mission, core values, standards, and goals established by the company. CORE RESPONSIBILITIES Primary areas of responsibility include, but are not limited to the following: Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish. Assist the Executive Chef in developing menus, recipe cards and specifications according to the Kessler SOPs. Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind. Ensures all recipes are followed exactly and consistently. Assumes responsibility for kitchen in absence of Executive Chef. Monitors inventory on a daily basis to ensure proper levels and quality Manage food and labor costs within budgeted guidelines. Arranges training of staff on the proper use and cleaning of equipment and cleaning supplies. Assist with organizing kitchen meetings at least once a month. Participates in Grand Performer performance appraisals and progressive discipline as required. Assist Executive Chef with developing and coaching staff. Participates and attends manager meetings and all other mandatory meetings. Maintains kitchen cleanliness and organization standards. Completes daily walkthroughs of kitchen area. Assist the Executive Chef in tracking food costs and completing monthly inventory. KNOWLEDGE, SKILLS, AND ABILITIES To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. Strategic business leader - Works strategically to devise plans in alignment with organizational goals. Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection. Leads with courage - Provides a culture of accountability. Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals Advanced level of written, verbal, and interpersonal communication skills. Ability to implement and uphold service standards Effectively motivate associates and maintain a cohesive team Ability to prioritize and organize work assignments Ability to work well in stressful, high-pressure situations Ability to work with and understand financial information, data, and basic arithmetic functions Ability to maintain and build relationships with existing and potential clients as well as industry contacts Ability to prepare a wide range of culinary offerings MINIMUM QUALIFICATIONS Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required 2+ years of relevant work experience in similar scope and title - required Experience within luxury brand/markets - preferred Food Safety Manager Certification - preferred or attained within 30 days SUPERVISORY RESPONSIBILITIES Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. Cook 3 / Culinary Supervisor Steward Supervisor WORK ENVIRONMENT The work environment/conditions described herein are representative of those that an incumbent may experience. Must be comfortable working in a shared space, with constant noise, without the use of a private office. Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. Must be able to work safely in a kitchen environment with high temperatures and humidity Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. PHYSICAL DEMANDS The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role. While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis. Push, pull, and lift up to 50lbs on a weekly basis. While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting, and standing for long and short periods of time. The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

We are hiring immediately for full time SOUS CHEF positions. Note: online applications accepted only. Schedule: Full time schedule. Monday through Friday from 6:30 am to 3:00 pm. More details upon interview. Requirement: Must have kitchen experience and a culinary degree. *Internal Employee Referral Bonus Available Pay Range: $18.00 per hour to $19.00 We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1343039. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders. Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate. Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures. Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements. Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor. Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers. Keeps up with peak production and service hours. Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1343039 [[req_classification]]

An inspiring career awaits you! The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! Grand Performers may enjoy a range of benefits, including: Marriott Employee Discounts Worldwide Competitive Wage & Discretionary Bonus Program Medical, Dental, Vision Insurance Company-Sponsored Life Insurance Short & Long-Term Disability Insurance Tuition Reimbursement Program 401(K) with Discretionary Company Matching Contributions Employee Assistance Program JOB SUMMARY The overall objective and purpose of the Sous Chef position are to oversee the daily operations of the culinary department under the direction of the Executive Chef. This includes overseeing the culinary operation of the restaurant, room service, and catering. The incumbent is accountable for maintaining profitability and quality control as well as ensuring compliance with the Company policies and standard operating procedures. They are to provide inspiring and strategic leadership while directing the activities of the culinary department in support of the mission, core values, standards, and goals established by the company. CORE RESPONSIBILITIES Primary areas of responsibility include, but are not limited to the following: Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish. Assist the Executive Chef in developing menus, recipe cards and specifications according to the Kessler SOPs. Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind. Ensures all recipes are followed exactly and consistently. Assumes responsibility for kitchen in absence of Executive Chef. Monitors inventory on a daily basis to ensure proper levels and quality Manage food and labor costs within budgeted guidelines. Arranges training of staff on the proper use and cleaning of equipment and cleaning supplies. Assist with organizing kitchen meetings at least once a month. Participates in Grand Performer performance appraisals and progressive discipline as required. Assist Executive Chef with developing and coaching staff. Participates and attends manager meetings and all other mandatory meetings. Maintains kitchen cleanliness and organization standards. Completes daily walkthroughs of kitchen area. Assist the Executive Chef in tracking food costs and completing monthly inventory. KNOWLEDGE, SKILLS, AND ABILITIES To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. Strategic business leader - Works strategically to devise plans in alignment with organizational goals. Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. Generates alignment - Ensures proper time and effort is spent to build high-level performance and consistency throughout collection. Leads with courage - Provides a culture of accountability. Execution of plans - Utilizes our systems, tools, and resources to accomplish results and achieve goals Advanced level of written, verbal, and interpersonal communication skills. Ability to implement and uphold service standards Effectively motivate associates and maintain a cohesive team Ability to prioritize and organize work assignments Ability to work well in stressful, high-pressure situations Ability to work with and understand financial information, data, and basic arithmetic functions Ability to maintain and build relationships with existing and potential clients as well as industry contacts Ability to prepare a wide range of culinary offerings MINIMUM QUALIFICATIONS Culinary degree or related training equivalent in the Hospitality/Restaurant Industry - required 2+ years of relevant work experience in similar scope and title - required Experience within luxury brand/markets - preferred Food Safety Manager Certification - preferred or attained within 30 days SUPERVISORY RESPONSIBILITIES Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. Cook 3 / Culinary Supervisor Steward Supervisor WORK ENVIRONMENT The work environment/conditions described herein are representative of those that an incumbent may experience. Must be comfortable working in a shared space, with constant noise, without the use of a private office. Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. Must be able to work safely in a kitchen environment with high temperatures and humidity Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice. PHYSICAL DEMANDS The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role. While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis. Push, pull, and lift up to 50lbs on a weekly basis. While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting, and standing for long and short periods of time. The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.