Sous Chef Jobs in Franklin, TN

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

Apply Today Hiring - Sous Chef Hiring Immediately Why Culinary Dropout? * Competitive Pay and incentive opportunity * Medical, Dental, and Vision Coverage within 30 days of employment * Retirement savings program with company match * 50% dining discount at all Fox Restaurant Concept locations * Additional discounts at The Cheesecake Factory and North Italia * Gym, fitness studio & nutrition discounts offered through Gympass * Tuition reimbursement * Paid time off Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We're hiring immediately! What you'll do: * Must have 2+ years high-volume restaurant management experience * Demonstrate an understanding of business operations and financials * Manage shifts which include daily decision making, scheduling, and planning * Create memorable dining experiences by exceeding guest expectations * Understand flavors, aromas, and characteristics of food ingredients * Ensure product quality and restaurant cleanliness * Perform calmly and effectively in a high-volume environment * Manage on-the-fly requests with ease and poise * Understand POS systems and OpenTable (or other digital/online reservation systems) * Coach, lead and develop restaurant team * Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.

Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this full-service restaurant management position in Brentwood, TN As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week (50-55 hour target) Attainable Bonus Program $50K - $60K Salary Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

This job posting is for a Sous Chef position at Recovery Unplugged in Brentwood, TN , a Detox & Residential substance abuse treatment program. The role requires candidates to have a Food Handler's License and at least 1+ years of culinary experience. Below is a summary of the key details: Key Responsibilities: Cook and prepare food to Chef's specifications. Perform food prep and learn various kitchen techniques. Maintain cleanliness and high standards of personal hygiene. Operate and maintain kitchen equipment (stove, fryers, ovens, etc.). Follow health and sanitary protocols strictly. Assist with opening, closing, and side work. Support Chef and team as needed, including reporting sanitation issues. Qualifications: Minimum 1 year of culinary experience. Food Handler's License (preferred). High school diploma or GED (preferred). Reliable, punctual, and a strong team player. Able to work in high and low-volume environments. Willingness to learn, adapt, and develop cooking skills. Physically capable of standing for long periods, lifting up to 25 lbs, and working in hot environments. Strong critical thinking, time management, and leadership abilities. Additional Information: Shift Requirements: Weekends and holidays are required. Must be able to work 50 hours per week. Applicants should have a passion for scratch cooking and staying updated on cooking trends and practices.

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

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

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

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

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

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

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

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. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At 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. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At 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. About Aramark The 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. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

Pastry Cook Reports to: Executive Pastry Chef Job Type: Full-Time, Non Exempt At Southall, we are looking for team members to help us as we continue our journey to inspire culinary consciousness showcasing fresh, seasonal fare that highlights the path from seed to plate. Our dining experiences take place just steps from where our ingredients are grown and raised. Our two restaurants, Sojourner, and January, each evoke a feeling of their own; Sojourner, our center of the life in the Inn, where all are welcome to gather, and our all-day and in-room dining emanates from its kitchen. The vibe is elegant but casual. January, exclusively open for dinner, each meal dependent on the season and ingredients available for harvest. It is where our guests come to share the joy of a meal with family and friends all while watching it all prepared in state-of-the-art open kitchen. The Pastry Cook will have the opportunity to work with the seasons of middle Tennessee in creating unique, product driven delights that fully utilize the wealth of amazing produce that we have on property. Working in concert with the Executive Pastry Chef and the team, the line cook will represent the culinary department with honor and professionalism throughout all departments. The pastry team will oversee operations in the Inn, Events Center, Jammery and all other venues on property. Responsibilities Prepare all foods according to standard recipes to ensure consistency for the guest. Monitor the proper storage of products and portion control to maintain the highest levels of quality. Ensure that all operations of the inn operate in a clean, sanitary, and organized fashion. Products must be received, stored, and handled properly in all phases of preparation. Ensure that all equipment in working areas is clean and in proper working condition. The pastry line cook is responsible for the day-to-day operations in the pastry kitchen as well as the production of seasonal breads, cakes, pies, chocolates, and pastries. Baking of pastries for confectionary displays, scheduled events, and special requests. Baking bread for the various culinary outlets on property. Executing pastry orders for catering events. Work with chocolate to create items like truffles, ganache, and fudge. Cake decorating for special events. Actively show respect for the product coming through our doors as well as your fellow co-workers. A positive attitude must be exhibited even during the most trying times. Skills and Experience Minimum of 2 years in the industry Conversational Spanish is preferred but not required Opening experience is preferred but not required Must have an intimate and working knowledge of patisserie, boulangerie, and viennoiserie, as well as cake making/decoration, and chocolate making Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees Education and Requirements Culinary degree preferred but not required Must be able to push, pull and lift 50 lbs. Available to work weekends, evenings and/or holidays Must be able to walk and stand for prolonged periods as needed The ability to do precision work using hand tools or work aids to work, move, guide, or place objects or materials. Requires considerable dexterity of hands and fingers to do detailed work in a consistent manner. Some repetitive motion of hands and wrists is required. Southall Farm and Inn is committed to a diverse and inclusive workplace. Southall provides equal employment opportunities to applicants and employees and does not discriminate on the basis of age, race, color, ancestry, religion, sex, sexual orientation, gender identity or expression, transgender, national origin, status as a protected veteran, disability or any other classification protected by law. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs.

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

Benefits: * All resources and supplies provided. * Respectful, supportive leadership team * Nightly professional cleaners * Recruiting referral bonus * Childcare tuition discount * Company parties * Competitive salary * Dental insurance * Free food & snacks * Free uniforms * Opportunity for advancement * Paid time off * Training & development * Vision insurance As the Food Service Teacher of Primrose School of Mt Juliet, you'll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. Your dedication to quality will ensure we deliver on our mission of bringing the best and most trusted early childhood education and care to the families we serve. You'll join a team that is committed to creating a safe, healthy environment and a culture where all children and team members can thrive. Make a difference every day. * Encourage healthy eating habits through delicious and nutritious foods. * Maintain a keen awareness of children who have allergies and food restrictions. * Ensure food service area and food are free of nuts, nut products or food items that have been processed in a facility that also processes nut products. * Follow the daily menu prepared in collaboration with or by the Director. * Assist with ordering food and calculating the amount needed. In order to inspire children to eat healthy, you need a school that inspires you. And here's how we take care of YOU. * Competitive compensation * Balanced work-life company culture * Paid Holidays after 90 days * Paid time off * Childcare tuition discount * All resources and supplies provided * Nightly Professional Cleaners * Recruiting referral bonus program * Respectful, experienced, and supportive leadership team. * And much more! Let's talk about building a brighter future together. Compensation: $15.00 - $17.00 per hour

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

Apply Today Hiring - Sous Chef Hiring Immediately Why Flower Child? * Competitive Pay and incentive opportunity * Medical, Dental, and Vision Coverage within 30 days of employment * Retirement savings program with company match * 50% dining discount at all Fox Restaurant Concept locations * Additional discounts at The Cheesecake Factory and North Italia * Gym, fitness studio & nutrition discounts offered through Gympass * Tuition reimbursement * Paid time off Who we are: Flower Child is a part of Fox Restaurant Concepts, an ever evolving and growing line of innovative concepts founded in 1998. Our menu is devoted to veggies, grains, fruits, and healthy proteins, and we're focused on real food. At Flower Child, we're committed to happiness and great service. If you're passionate about convenient, nutritious eating and you love to make people smile, this is the place for you. What you'll do: * Must have 2+ years high-volume restaurant management experience * Demonstrate an understanding of business operations and financials * Manage shifts which include daily decision making, scheduling, and planning * Create memorable dining experiences by exceeding guest expectations * Understand flavors, aromas, and characteristics of food ingredients * Ensure product quality and restaurant cleanliness * Perform calmly and effectively in a high-volume environment * Manage on-the-fly requests with ease and poise * Understand POS systems and OpenTable (or other digital/online reservation systems) * Coach, lead and develop restaurant team * Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.

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

Apply Today Hiring - Executive Chef Hiring Immediately Why Culinary Dropout? * Competitive Pay and incentive opportunity * Medical, Dental, and Vision Coverage within 30 days of employment * Retirement savings program with company match * 50% dining discount at all Fox Restaurant Concept locations * Additional discounts at The Cheesecake Factory and North Italia * Gym, fitness studio & nutrition discounts offered through Gympass * Tuition reimbursement * Paid time off Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We're hiring immediately! What you'll do: * Must have 5+ years high-volume restaurant management experience * Demonstrate an understanding of business operations and financials * Manage shifts which include daily decision making, scheduling, and planning * Create memorable dining experiences by exceeding guest expectations * Understand flavors, aromas, and characteristics of food ingredients * Ensure product quality and restaurant cleanliness * Perform calmly and effectively in a high-volume environment * Manage on-the-fly requests with ease and poise * Understand POS systems and OpenTable (or other digital/online reservation systems) * Coach, lead and develop restaurant team * Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.