Sous Chef Jobs in Holt, MI

We are hiring a Sous Chef! Pay scale: $43k-54k! Responsibilities: · Trains all associates in the kitchen how to perform their job duties to the best of their abilities, including plate presentation, display work and all other areas that associates need to learn and grow in their position. · Knowledgeable of efficient scheduling, staff evaluation, and direction of kitchen personnel. · Keeps open verbal and written communication between the management and associates. · Writes and presents disciplinary action as needed. · Provides associates with the tools and equipment they need to do their jobs. · Takes immediate action on problems that are encountered in the kitchen. · Participates in monthly department meetings, weekly kitchen meetings, monthly kitchen inventory and the Toscana MOD program. · Ensures all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner. · Assists in the establishment of goals, standards, and objectives, which will further the prestige and reputation of the organization as well as result in a more profitable operation. · Supervises the entire kitchen staff in the absence of the Executive Chef. Also, all utility and sanitation associates; and to provide supervisory guidance, aid and counsel for all kitchen associates. · Maintains all use records, roast meat charts, recipe cards, etc., at all times Benefits: We offer competitive wages. Full-time associates are eligible to participate in a comprehensive benefit package, which includes medical/dental/vision plans, life insurance, ST/LT disability options, 401K options, tuition assistance, discounted room rates at Concord managed hotels, plus training & development and career advancement opportunities. Why Concord? Concord Hospitality invests in its associates by providing training and development at all levels, from interns to executive leaders. Our “Associate First” culture supports and inspires personal development both within the workplace and beyond. Our associates are what our company is built on, and we are proud to recognize them for their hard work, dedication, and commitment to excellence. We value work life balance, diversity, and our commitment to provide the best customer service and quality accommodations in every market we exist. Concord is built on 5 cornerstones: Quality, Integrity, Community, Profitability and FUN! Our associates say it best with our national company cheer heard throughout North America ---“We Are Concord!” We support diversity and inclusion through our mission to be a “Great Place to Work for All."

Full-time Description Bring your passion for food and join Ann Arbor's most victorious kitchen! We're looking for an experienced and dedicated Sous Chef to join our team! As a Sous Chef, you're an essential in upholding our high standards of excellence. You'll work closely with the other Chefs, ensuring that food is prepared and plated to perfection while maintaining the highest standards of cleanliness, safety, and quality. Oversee the back of house team, caring for our culture and ensuring efficiency. What You'll Do: Uphold our high standards for professionalism & excellence, overseeing & ensuring consistency in preparation & execution of each dish. Responsible for recipe adherence & production methods are clearly communicated & followed. Responsible for on-going training & development of kitchen staff. Oversee hiring & schedules to ensure smooth & efficient services. Manage & monitor food & labor costs. Collaborating with the Chef team to roll our fresh and relevant dishes. Create a sense of unity and support for peers and those in your command. Maintain culture through the evolution of the business. Unwilling to compromise on standards and holding staff and self accountable. Coordinate with key stakeholders on specials & menu changes with intention. Maintain a fully staffed kitchen & assist chefs & line cooks in any capacity necessary. Set-up & perform detailed line checks for each shift, confirming food quality & consistency guidelines are being met. Why Work with Us? We value our employees and offer a range of benefits to support your well-being and growth: Competitive pay: $60-65k/year Paid Time Off to recharge and enjoy time away from work. Comprehensive Medical, Dental, and Vision Insurance to keep you and your family healthy. Company Sponsored Short Term Disability to take care of yourself if needed Life Insurance for peace of mind. 401k with Employer Match to plan for your future. Discounted GoPass for your commute. Employee Discounts on food. Requirements What We're Looking For: Education in hospitality field and/or 1-2 years experience managing in a kitchen Seeks & provides clarity for self & team Exudes professionalism at all times Acts with urgency Speaks up & contributes their ideas Develops self & others Constantly communicates with necessary stakeholders Let's get cooking! We can't wait to meet you! Salary Description $60,000 - $65,000/year

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

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Job Details: Position: Sous Chef Location: Saline, MI Hours: Full Time Salary: $65,000 Pay Frequency: Weekly - Direct Deposit What We Offer You: * Generous Compensation & Benefits Package * Health, Dental & Vision Insurance * Company-Paid Life Insurance * 401(k) Savings Plan * Paid Time Off: Vacation, Holiday, Sick Time * Employee Assistance Program (EAP) * Career Growth Opportunities * Various Employee Perks and Rewards Sous Chef's Job Summary: The Sous Chef reports to the Executive Chef/Chef Manager. The Sous Chef is responsible for developing and executing culinary results to exceed customer expectations. Oversight and supervision of culinary and Front of House staff, all service, production, and presentation standards. The Sous Chef will apply culinary techniques to food preparation and manages the final presentation and service of food. Sous Chief's Essential Functions and Key Tasks: * May assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures. * Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation. * Support culinary team with all aspects of food production, execution and presentation. * May assist with oversight of all aspects of catering operations. * Assist in maintaining vendor relationships. * Inspect supplies, equipment, or work areas to ensure conformance to established standards. * Demonstrate new cooking techniques or equipment to staff. * Communicate with supervisor regarding equipment purchases or repairs. * Assist supervisor with purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. * May assist in determining production schedules and staff requirements necessary to ensure timely delivery of services. * Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained. * Compile and record production or operational data on specified forms. * Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines. * May assist in budgetary process. * May assist with analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs. * Assist with inventory. * Assist with review process for culinary staff. * Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food. * Provide excellent customer service to include being attentive, approachable, greeting and thanking customers. * May perform other duties and responsibilities as assigned. Supervisory Responsibility: This position supervises, in conjunction with his/her direct supervisor, employees of the unit. Work Environment This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role may use standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Required Education and Experience * High school diploma or equivalent * 1 - 3 years' experience in similar role Preferred Education and Experience * Culinary school certificate or degree * Microsoft Office Suite Required Eligibility Qualifications * ServSafe Certification * Choke Safety Certification * Allergen Awareness Certification (MA)

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. More information at OakViewGroup.com, and follow OVG on Facebook, Instagram, Twitter, and LinkedIn. Position Summary Responsible for running the Kitchen operations by planning meals, supervising, and coordinating the work of the kitchen personnel, procurement of food supplies and kitchen equipment, seeing that food preparation is economical and technically correct complying with all Oak View Group quality standards. The Executive Chef should have a working knowledge of applicable health, sanitation and licensing ordinances and ensuring personnel are training appropriately. He/she is also responsible for the profitable operation of the Food Preparation Department. This role pays an annual salary of $65,000-$75,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until July 18, 2025. Responsibilities Plan Meals - Make up menus considering probable number of guests, marketing conditions, popularity of various dishes, recent menus, and religious or other holidays. Assign prices to items on daily menus cooperating closely with the F&B Director and/or General Manager who usually plans and assigns prices to articles on menus for banquets and other special Club occasions. Appropriate menu engineering worksheets to be completed utilizing the food and beverage point of sale system for accurate item analysis. Creates, communicates, and distributes appropriate information to Employee Partners to execute menu production. Posts a copy of menu in conspicuous place in kitchen or distributes a copy to each Chef and Cook. Direct overall cooking. Checking methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting or smelling them. Procurement of food supplies and kitchen equipment, including organization of inventories and approve the quality of all foods received. Consult with the General Manager and Premium Manager concerning game day,non game day and special events settling such points as cooking, and serving arrangements and the need for additional employees. Representing the Club in Member/Guest interaction including daily walks to all food locations, soliciting feedback working with various committees, and promoting the Club within the community and industry. Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. Interviewing, selecting, and hiring of employees of all kitchen personnel. Direct the training, advancement and promotion of employees as required. Implementing company policies and supervising to ensure others properly implement and administer company policies, including disciplining employees, substance abuse, firing, etc. Planning, scheduling, and adjusting hours of work and specific responsibilities among employees. Payroll calculation management. Responsible for keeping cost accounts and assigning such prices to food items that will result in net profit for the back of the house. Required to meet budgetary guidelines for food cost, labor cost, and miscellaneous costs. Analyzing the workplace and implementing policies and ensuring policies are carried out to provide safe workplace practices for employees, including resolving all safe workplace practices issues. Participate with F&B Director in inventory, ensuring valid counts and pricing as required. Proper management of Point of Sale system. Partner with fellow Employee to provide the three steps of service (warm welcomes, magic moments, and fond farewells) to all guests. Be aware of team members and the environment and participate as a member of the team. Assist fellow Employee, Members, and guests to ensure delivery of the 3 steps of service without being directed. Be aware of team members and the environment and participate as a member of the team. Notify appropriate Management staff of Member/Guest complaints at the time they occur. Rectify, practicing service recovery any complaints as soon as possible. Because of the fluctuating demands of the company's operation, it may be necessary that each Employee Partner perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other Employee Partners are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Adhere to all of the various company, club and department written mandatory standards of operations, policies and procedures, manuals, memos, oral instructions, etc., all of which go to make up the essential functions of the job. Responsible for conduct oneself as a representative for the Company's management team, by visibly supporting and implementing policy and demonstrating high standards of ethics and integrity with Members, peers, and employees. Responsible for maintaining good conduct and safe working habits while in all areas and assuring that others are acting safely. Apply initiative to achieve personal/professional growth as a member of the Company's management team and maintain professional certifications as they may apply to the specific product line. Lead and motivate others to achieve expected outcomes. Take initiative to solve problems, utilizing all available resources including regional and corporate staff. Attend meetings/seminars as requested. Be able to multi-task and work at an efficient pace to keep up with business needs. Initiating daily line-up and participating as needed. Wearing a CLEAN and neat uniform that follows Oak View Group, Ovations and your property uniform standards. Qualifications Minimum 3-5 years as executive chef required including supervision of kitchen staff, cost controls, product knowledge, quality controls and sanitation High school diploma or equivalent required. College degree preferred. Serv Safe Management Certificate. Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.) Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Morrison Healthcare Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This Executive Chef III will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: * Plans regular and modified menus according to established guidelines * Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards * Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas * Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Complies with federal, state and local health and sanitation regulations and department sanitation procedures * Performs other duties as assigned Qualifications: * A.S. or equivalent experience * Three to five years of progressive culinary/kitchen management experience * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Flexible Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1399682 Morrison Healthcare WENDY GRAY PALMER [[req_classification]]

Collegiate Hotel Group is seeking an Executive Chef to join Graduate by Hilton Ann Arbor and its brilliant team of hospitality enthusiasts. JOB DUTIES AND RESPONSIBILITIES * Responsible for all cleanliness and sanitation in the kitchen and adjacent areas * Creative menu planning to adjust to guest needs * Oversees food preparation * Checks quality of food deliveries * Ensures that kitchen/restaurant areas are clean * Orders all food and cleaning supplies * Maintains proper supply levels * Able to maintain costs within budget levels * Keep the kitchen properly staffed and manage schedules * Hires, coaches and disciplines direct reports * Interacts positively and professionally with guests to resolve issues * Other duties as assigned EDUCATION AND EXPERIENCE * High School Diploma/GED, post-high school education preferred * Minimum of 3 years in kitchen management or as a Chef KNOWLEDGE, SKILLS AND ABILITIES * Basic math skills * Ability to communicate effectively verbally and in writing * Strong leadership skills * Ability to exceed expectations of guests and team members * Excellent time management skills BENEFITS/ PERKS * Work today, get paid today, with Daily Pay! * Free telemedicine and virtual mental health care access for all team members starting day one! * Multiple health insurance and life insurance options * 401k plan + company match * Paid time off for eligible team members * Holiday pay/ paid holidays * Pet insurance * Employee Assistance Program * Discounted hotel rooms * Savings Marketplace discounts on event tickets, electronics, gym memberships + more! * The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. * Collegiate Hotel Group is an Equal Opportunity Employer.

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. The Chef Instructor, Savory contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results. The Chef Instructor reports to the Resident Chef. JOB DUTIES AND RESPONSIBILITIES: Models and directs employees to ensure customer service standards are met.Delivers an exceptional cooking class experience at every class using recipes and game plans provided.Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary.Ensures high standards of sanitation and cleanliness are maintained throughout the experience by keeping work area and guest areas clean and organized.Ensures all food items are cooked and served at the correct temperature and under sanitary conditions. Works as a part of a high-performing team to achieve store's sales plan. Strives to achieve individual and/or class sales goals.Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed.Provides coaching in the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef.Seeks opportunities to increase cooking class and retail sales.Records time worked, accurately and according to SLT policy.Anticipates and solves problems by taking decisive action, follow up with Resident Chef.Demonstrate exceptional verbal and written communication skills with employees, customers, field management and corporate office.May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks.Additional responsibilities as assigned by Resident Chef. ESSENTIAL FUNCTIONS:Ability to communicate verbally and work cooperatively with employees and customers.Ability to remain in a stationary position for up to 3 hours at a time.Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers.Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose.Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques.Ability to work a varied schedule in order to teach classes at different times of the day, week and year.Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. Regular and predictable attendance. Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs. Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature. EXPERIENCE AND REQUIRED QUALIFICATIONS: 1-2 Years kitchen operations experience.Culinary degree or equivalent Sous Chef experience considered in lieu of degree.Demonstrated successful teaching and training experience.Valid Food Handlers / Food Managers Certification.Must be at least 21 years old.Familiarity with MS Office Suite (Word, Excel, Outlook).Proven ability to drive sales and motivate teams.Proven communication skills. Sur La Table Core Competencies for Everyone:Focus on the Customer: You inspire and delight your customers.Be Genuine: Your communication style is respectful, effective and sincere.Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action.Take Ownership: You are committed, responsible and provide solutions.Achieve Results: You meet and exceed goals and expectations. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact ************************.

Oversees and coordinates the activities of Cooks and Food Service Assistants in the preparation and cooking of food for hospital patients, staff, and visitors. Reviews daily preparation and production records and menus; coordinates changes/adjustments and ensures high quality products are provided in accordance with the overall menu plan of the department and within budgeted goals. Assumes the responsibilities of the Executive Chef in his/her absence. Must be able to perform multiple tasks, simultaneously, in a fast-paced environment. PRINCIPLE DUTIES AND RESPONSIBILITIES: * Assist in daily production, menu plans, and ensures that all food preparation and cooking activities are coordinated in a manner that allows for on time service of highquality food products. * Assigns work to, checks the work of, and otherwise oversees the activities of Cooks, Food Service Assistants and Utility Staff. * Observes methods of food preparation, cooking, and portioning to ensure that food is prepared in accordance with menu rotation. * Ensures that all equipment is in good working order and that staff are properly trained in the operation of said equipment. Notifies maintenance of equipment in need of repair. * Requisitions dairy products, staples, food, and miscellaneous small equipment (cleaning). * Estimates food consumption and requirements (grade, quantity, etc.); assists in developing and standardizing new recipes and cooking techniques; and participates in the implementation of new policies and procedures within the Food and Nutrition Services department. * Continually monitors and ensures that high standards of sanitation are maintained in the storage and production of food. * Executes line management including line checks, pars and utilization of leftover patient mise en place to the cafeteria. * Executes monthly inventories. * Assists with and resolves any employee issues or disputes, effectively and in a professional manner, including disciplinary actions or termination. * Must be able to quickly recreate patient menus when sustainably organic product becomes unavailable. * Must be able to comprehend operating instructions and execute operation of all equipment. * Keep Executive Chef apprised of any staff, leadership, retail operation or patient services issues or concerns. * Assist with ensuring that all employee documentation including evaluations, corrective action, etc. are correct and executed in a timely manner. * Assist with development of cafeteria showcases and change them frequently to maintain a fresh, dynamic approach for the guests. * Assist with staff training as required. * Recruit, hire and train apprentices as required. * Direct, supervise and motivate employees to create convivial atmosphere. * Partner with the Executive Chef to ensure a convivial atmosphere that is cohesive between the front and back of house. * Work with the Executive Chef to assess staff performance and operational need to insure the highest level of labor productivity possible. * Participate in weekly management meetings with the General Manager. * Recognize any food or labor cost issues and initiate appropriate and timely changes, as necessary. * In conjunction with the Executive Chef, utilize budgets, profit and loss statements and forecasts to control food, beverage and labor costs. * Assist with foodservice demonstrations. * Collaborate with Culinary School teams, establishing cohesive relationships that result in development of a candidate pool for training and work opportunities. * Lead the culinary team and create an environment that sets the standard for the healthcare industry and exceeds the boundaries of the imagination of our patients, their families and friends, our employees and our visitors. * Performs other duties as assigned. EDUCATION/EXPERIENCE REQUIRED: * Associates Degree in Culinary Arts, participation in a recognized apprentice program or a minimum of three (3) years of recent experience as a culinary manager in lieu of Associates Degree. * Three (3) years of Sous Chef experience, or five (5) years current HFH culinary experience. * Knowledge of quantity food production techniques and practices as well as specific knowledge of health care food service policies, procedures and recipes, knowledge of sustainably organic fruit and vegetables. CERTIFICATIONS/LICENSURES REQUIRED: * Serve Safe Certified #LI-VD1 Additional Information * Organization: Henry Ford Jackson Hospital * Department: Kitchen * Shift: Day Job * Union Code: Not Applicable

Where Lives & Careers Flourish! At Encore Senior Living, there is a strong sense of teamwork, a commitment to professional development, and a culture that encourages promotion from within. As a result, Encore team members tend to reciprocate with their personal commitment and stay with the organization for an extended tenure. As an integral part of our organization, our employees strive to provide excellent service and care to residents and their families in warm, caring and home-like communities. We promote environments that foster independence, happiness, privacy, and dignity for residents. If you decide to join our organization, you will see that our company culture is lived every day & we believe in our core values of integrity, compassion, quality and diversity. If you join the team as our employee, what will you enjoy? Working with seniors & for an organization that is focused on enhancing the daily lives of seniors that call our community's home Making a positive impact on the daily lives of seniors & their family Working in an awesome culture and interacting with seniors each day Working with a team that not only is meeting the current needs of clients but exceeding them with passion, innovation, and results. What are we looking for in all our future employees? A Love for Working with Seniors! A flexible, fun, energetic people person who is capable of projecting calm, care, & professionalism in all work-related situations! SUMMARY of Duties Cooks are responsible for the preparation, presentation, serving, clean up and storage of well balanced and delicious meals. Ability to utilize a menu specified for seniors, with adaptability and critical thinking skills to make changes as needed to ensure satisfaction. Work Experience Qualifications One-year experience preparing food from scratch or equivalent preferred Must 18 years of age or older We offer a full training program and are willing to train the right candidate! Educational Qualifications A High school diploma or equivalent We offer a competitive compensation package including: Full Time Benefit Package 30+ hours per week includes: Medical, Vision and Dental insurance offered Life Insurance-Employer Paid PTO accrual Employee Assistance Program Employee Referral Program Encore Senior Living communities are Drug-Free Work Environments. Encore Senior Living communities are Equal Opportunity Employers.

Join Our Team as a Chef Manager! Why You'll Love Working Here: * Career Growth & Development - Advance your career with tuition assistance and school scholarships up to $3,000 per semester. * Wellness Program & Reimbursement - Prioritize your health and well-being, reimbursed 120 a year! * Competitive Benefits for Full-Time Team Members - Enjoy Medical, Vision & Dental Insurance starting on the 1st of the month after 30 days of hire. * Retirement Savings Plan - Secure your future with employer contributions. * Generous 6 weeks of Flexible time off per year-plus paid holidays on top of that * Team Member Referral Bonus Program - Earn $500 when you bring great people to our team! Schedule: Exempt (salaried), minimum 40 hours per week Department: Chelsea Retirement Communities | Dining Services Department What You'll Do in This Role: The Chef Manager oversees the daily operations of food preparation, ensuring each meal is a feast for the senses-bursting with flavor, nutrition, and creativity. With a keen eye for quality and presentation, they guarantee that every dish is crafted to our highest standards, providing residents with an exceptional dining experience in a warm, inviting atmosphere. Primary Responsibilities: * Oversee daily food preparation, quality, and presentation to ensure consistency and excellence. * Prepare daily meals and assist with catering and events, including organization, planning, set-up, breakdown, training staff, and event execution. * Supervise, interview, and train employees. * Help develop and maintain dining services policies, procedures, and culinary staff s. * Contribute to the development, review, and implementation of menus and recipes. * Develop, implement, and maintain an ongoing quality assurance program for the dining department. * Perform administrative tasks, including completing forms, reports, evaluations, and studies to manage equipment and supplies. * Assist with meal and event planning and budgeting in collaboration with the Director of Dining Services. * Monitor food costs, waste, production, and storage to ensure adherence to budget guidelines. * Continuously train and guide staff on departmental policies, procedures, and sanitation practices to meet state and federal regulations. * Ensure the proper menu is served, consistent with resident diet orders. * Maintain sanitation standards to meet both internal and regulatory requirements. * Provide discipline when necessary, conduct annual feedback sessions, and maintain s. * Conduct staff meetings, create agendas and training materials, and demonstrate culinary skills while mentoring staff. What You'll Need: * Five (5) years of progressive culinary experience in a restaurant or long-term care dining services environment in a cook to order setting. * Five (5) years of supervisory, management and coaching experience leading a culinary staff of 10 or more team members. * Three (3) years of food ordering and inventory management in a restaurant or long-term care dining services setting. * Three (3) years of catering production experience. * Certification or Degree in Culinary Arts preferred. * ServSafe Certified preferred. * Allergen Certified preferred. The above is a summary of the position, it in no way states or implies that these are the only duties this position will be required to perform. If selected for the position you will receive a full job description. Ready to Make an Impact? At Brio Living Services, we're looking for compassionate, dedicated individuals who are ready to contribute to a supportive and dynamic team. If this sounds like you, we'd love to have you join us! Apply today and let's build a healthier future together! ACCESSIBILITY SUPPORT Brio Living Services is committed to offering reasonable accommodation to job applicants with disabilities. If you need assistance or an accommodation due to disability, please contact us at ************************* BRIO LIVING SERVICES IS AN EQUAL OPPORTUNITY EMPLOYER Brio Living Services provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, or genetics in accordance with applicable federal, state and local laws. Req# 9684 40 1

Join Our Team as a Chef Manager! ✨ Why You'll Love Working Here: Career Growth & Development - Advance your career with tuition assistance and school scholarships up to $3,000 per semester. Wellness Program & Reimbursemen t - Prioritize your health and well-being, reimbursed 120 a year! Competitive Benefits for Full-Time Team Members - Enjoy Medical, Vision & Dental Insurance starting on the 1st of the month after 30 days of hire. Retirement Savings Plan - Secure your future with employer contributions. Generous 6 weeks of Flexible time off per year -plus paid holidays on top of that Team Member Referral Bonus Program - Earn $500 when you bring great people to our team! 🕒 Schedule : Exempt (salaried), minimum 40 hours per week 🏢 Department: Chelsea Retirement Communities | Dining Services Department 🎯 What You'll Do in This Role: The Chef Manager oversees the daily operations of food preparation, ensuring each meal is a feast for the senses-bursting with flavor, nutrition, and creativity. With a keen eye for quality and presentation, they guarantee that every dish is crafted to our highest standards, providing residents with an exceptional dining experience in a warm, inviting atmosphere. Primary Responsibilities: Oversee daily food preparation, quality, and presentation to ensure consistency and excellence. Prepare daily meals and assist with catering and events, including organization, planning, set-up, breakdown, training staff, and event execution. Supervise, interview, and train employees. Help develop and maintain dining services policies, procedures, and culinary staff s. Contribute to the development, review, and implementation of menus and recipes. Develop, implement, and maintain an ongoing quality assurance program for the dining department. Perform administrative tasks, including completing forms, reports, evaluations, and studies to manage equipment and supplies. Assist with meal and event planning and budgeting in collaboration with the Director of Dining Services. Monitor food costs, waste, production, and storage to ensure adherence to budget guidelines. Continuously train and guide staff on departmental policies, procedures, and sanitation practices to meet state and federal regulations. Ensure the proper menu is served, consistent with resident diet orders. Maintain sanitation standards to meet both internal and regulatory requirements. Provide discipline when necessary, conduct annual feedback sessions, and maintain s. Conduct staff meetings, create agendas and training materials, and demonstrate culinary skills while mentoring staff. ✅ What You'll Need: Five (5) years of progressive culinary experience in a restaurant or long-term care dining services environment in a cook to order setting. Five (5) years of supervisory, management and coaching experience leading a culinary staff of 10 or more team members. Three (3) years of food ordering and inventory management in a restaurant or long-term care dining services setting. Three (3) years of catering production experience. Certification or Degree in Culinary Arts preferred. ServSafe Certified preferred. Allergen Certified preferred. The above is a summary of the position, it in no way states or implies that these are the only duties this position will be required to perform. If selected for the position you will receive a full job description. Ready to Make an Impact? At Brio Living Services, we're looking for compassionate, dedicated individuals who are ready to contribute to a supportive and dynamic team. If this sounds like you, we'd love to have you join us! 📩 Apply today and let's build a healthier future together! ACCESSIBILITY SUPPORT Brio Living Services is committed to offering reasonable accommodation to job applicants with disabilities. If you need assistance or an accommodation due to disability, please contact us at ************************* BRIO LIVING SERVICES IS AN EQUAL OPPORTUNITY EMPLOYER Brio Living Services provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, or genetics in accordance with applicable federal, state and local laws. Req# 9684

Join Our Team as a Chef Manager! ✨ Why You'll Love Working Here: Career Growth & Development - Advance your career with tuition assistance and school scholarships up to $3,000 per semester. Wellness Program & Reimbursemen t - Prioritize your health and well-being, reimbursed 120 a year! Competitive Benefits for Full-Time Team Members - Enjoy Medical, Vision & Dental Insurance starting on the 1st of the month after 30 days of hire. Retirement Savings Plan - Secure your future with employer contributions. Generous 6 weeks of Flexible time off per year -plus paid holidays on top of that Team Member Referral Bonus Program - Earn $500 when you bring great people to our team! 🕒 Schedule : Exempt (salaried), minimum 40 hours per week 🏢 Department: Chelsea Retirement Communities | Dining Services Department 🎯 What You'll Do in This Role: The Chef Manager oversees the daily operations of food preparation, ensuring each meal is a feast for the senses-bursting with flavor, nutrition, and creativity. With a keen eye for quality and presentation, they guarantee that every dish is crafted to our highest standards, providing residents with an exceptional dining experience in a warm, inviting atmosphere. Primary Responsibilities: Oversee daily food preparation, quality, and presentation to ensure consistency and excellence. Prepare daily meals and assist with catering and events, including organization, planning, set-up, breakdown, training staff, and event execution. Supervise, interview, and train employees. Help develop and maintain dining services policies, procedures, and culinary staff s. Contribute to the development, review, and implementation of menus and recipes. Develop, implement, and maintain an ongoing quality assurance program for the dining department. Perform administrative tasks, including completing forms, reports, evaluations, and studies to manage equipment and supplies. Assist with meal and event planning and budgeting in collaboration with the Director of Dining Services. Monitor food costs, waste, production, and storage to ensure adherence to budget guidelines. Continuously train and guide staff on departmental policies, procedures, and sanitation practices to meet state and federal regulations. Ensure the proper menu is served, consistent with resident diet orders. Maintain sanitation standards to meet both internal and regulatory requirements. Provide discipline when necessary, conduct annual feedback sessions, and maintain s. Conduct staff meetings, create agendas and training materials, and demonstrate culinary skills while mentoring staff. ✅ What You'll Need: Five (5) years of progressive culinary experience in a restaurant or long-term care dining services environment in a cook to order setting. Five (5) years of supervisory, management and coaching experience leading a culinary staff of 10 or more team members. Three (3) years of food ordering and inventory management in a restaurant or long-term care dining services setting. Three (3) years of catering production experience. Certification or Degree in Culinary Arts preferred. ServSafe Certified preferred. Allergen Certified preferred. The above is a summary of the position, it in no way states or implies that these are the only duties this position will be required to perform. If selected for the position you will receive a full job description. Ready to Make an Impact? At Brio Living Services, we're looking for compassionate, dedicated individuals who are ready to contribute to a supportive and dynamic team. If this sounds like you, we'd love to have you join us! 📩 Apply today and let's build a healthier future together! ACCESSIBILITY SUPPORT Brio Living Services is committed to offering reasonable accommodation to job applicants with disabilities. If you need assistance or an accommodation due to disability, please contact us at ************************* BRIO LIVING SERVICES IS AN EQUAL OPPORTUNITY EMPLOYER Brio Living Services provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, or genetics in accordance with applicable federal, state and local laws. Req# 9684

Part-time Description We're looking for an enthusiastic and dedicated Pastry Cook to join our team! As a Pastry Cook, your responsibilities include working with the pastry team to produce daily pastry prep lists and maintain a clean and organized workstation. Uphold the highest standards, providing delicious, innovative and consistent products at all times for the The Dixboro Project. What You'll Do: Work with a sense of urgency Accurately follow recipes provided Prepare a variety of breads, doughs, quicks breads, cakes, and pastries according to recipes Finish plated desserts with accuracy and attention to detail Large scale bread and dough production including knowing how to Shape/ Scale/ Portion in an efficient manner Ensure that all finished products and mise en place are prepared and presented with the highest standards of quality in presentation and taste Bake a variety of breads, laminated items and pastries Maintain a clean and organized workstation Follow proper storage and sanitation procedures Utilize and maintain baking equipment according to food safety protocol Contribute to a positive atmosphere and help create a team oriented work environment Why Work with Us? We value our employees and offer a range of benefits to support your well-being and growth: Competitive pay: $18 - $20/hr Paid Time Off to recharge and enjoy time away from work. Comprehensive Medical, Dental, and Vision Insurance to keep you and your family healthy. Life Insurance for peace of mind. Employee Discounts on food. Requirements What We're Looking For: Proven experience as a Pastry Cook or similar position Early morning availability A sense of urgency and strong time-management skills. Emotional intelligence to communicate effectively and work well with others in a busy environment. Consistency and dedication to maintaining high standards. A positive attitude, professionalism, and a commitment to doing things the right way. A proactive mindset, always thinking ahead and staying ahead of the game. An eagerness to learn and grow with a supportive team. Let's get cooking! We can't wait to meet you!

The Groundskeeper is responsible for maintaining and improving site grounds. Assigned work such as mowing, trimming, leaf removal, de-icing, etc. may fluctuate by season Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs. Essential Functions: Maintains and improves facility grounds Utilize planned designs to determine landscaping needs Performs tasks such as planting, mowing, weeding, fertilizing, sweeping, raking, salting, shoveling snow, removing ice, etc. Operate various types of equipment including power mowers, saws, weed eaters, hedge trimmers, sprayers, etc. Operates trucks and tractors and attachments used to maintain grounds as needed Clean and upkeep sidewalks, driveways, parking lots, etc. Performs regular maintenance and minor repairs on lawn equipment and tools Adheres to all safety policies and procedures Other duties and tasks as assigned by manager

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

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at **************** Position: Full-Time Sous Chef Location: Saline, MI Hours: Full Time Job Summary: The Sous Chef reports to the Executive Chef/Chef Manager. The Sous Chef is responsible for developing and executing culinary results to exceed customer expectations. Oversight and supervision of culinary and Front of House staff, all service, production, and presentation standards. The Sous Chef will apply culinary techniques to food preparation and manages the final presentation and service of food. Essential Functions and Key Tasks: * May assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures. * Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation. * Support culinary team with all aspects of food production, execution and presentation. * May assist with oversight of all aspects of catering operations. * Assist in maintaining vendor relationships. * Inspect supplies, equipment, or work areas to ensure conformance to established standards. * Demonstrate new cooking techniques or equipment to staff. * Communicate with supervisor regarding equipment purchases or repairs. * Assist supervisor with purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. * May assist in determining production schedules and staff requirements necessary to ensure timely delivery of services. * Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained. * Compile and record production or operational data on specified forms. * Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines. * May assist in budgetary process. * May assist with analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs. * Assist with inventory. * Assist with review process for culinary staff. * Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food. * Provide excellent customer service to include being attentive, approachable, greeting and thanking customers. * May perform other duties and responsibilities as assigned. Supervisory Responsibility: This position supervises, in conjunction with his/her direct supervisor, employees of the unit. Work Environment This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role may use standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Required Education and Experience * High school diploma or equivalent * 1 - 3 years' experience in similar role Preferred Education and Experience * Culinary school certificate or degree * Microsoft Office Suite Required Eligibility Qualifications * ServSafe Certification * Choke Safety Certification * Allergen Awareness Certification (MA) Benefits: YES! We provide our full-time colleagues with a generous compensation and benefits package, training and development and growth opportunities. We provide resources, rewards, and incentives to our valued colleagues. * Health, dental and vision insurance * Flexible spending accounts * Company-paid life insurance * Various voluntary insurances and plans * 401(k) savings plan * Paid vacation, holiday, and sick time * Employee Assistance Program (EAP) * Plus, various perks! Pay Frequency: * Paid Weekly - Direct Deposit

Morrison Healthcare Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This Executive Chef III will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: + Plans regular and modified menus according to established guidelines + Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards + Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Complies with federal, state and local health and sanitation regulations and department sanitation procedures + Performs other duties as assigned Qualifications: + A.S. or equivalent experience + Three to five years of progressive culinary/kitchen management experience + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story (************************************** Associates at Morrison Healthcare are offered many fantastic benefits. + Medical + Dental + Vision + Life Insurance/ AD + Disability Insurance + Retirement Plan + Flexible Time Off + Holiday Time Off (varies by site/state) + Associate Shopping Program + Health and Wellness Programs + Discount Marketplace + Identity Theft Protection + Pet Insurance + Commuter Benefits + Employee Assistance Program + Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here (****************************************************************************************************** for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1399682 Morrison Healthcare WENDY GRAY PALMER [[req_classification]]

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. The Chef Instructor, Pastry contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results. The Chef Instructor reports to the Resident Chef. JOB DUTIES AND RESPONSIBILITIES: Models and directs employees to ensure customer service standards are met.Delivers an exceptional cooking class experience at every class using recipes and game plans provided.Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary.Ensures high standards of sanitation and cleanliness are maintained throughout the experience. Keeps work area and guest areas clean and organized.Ensures all food items are cooked and served at the correct temperature and under sanitary conditions. Works as a part of a high-performing team to achieve store's sales plan. Strives to achieve individual and/or class sales goals.Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed.Provides coaching in the moment and performance feedback to Kitchen Assistants and communicates performance issues directly to the Resident Chef.Seeks opportunities to increase cooking class and retail sales.Records time worked, accurately and according to SLT policy.Anticipates and solves problems by taking decisive action, follows up with Resident Chef.Demonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office.May handle, serve, and pour liquor, wine and beer and/or mix ingredients, such as liquor, soda, water and etc. in order to prepare cocktails and other drinks.Additional responsibilities as assigned by Resident Chef. ESSENTIAL FUNCTIONS:Ability to communicate verbally and work cooperatively with employees and customers.Ability to remain in a stationary position for up to 3 hours at a time.Ability to move about the work place coaching and directing employees and/or class participants or while selling to customers.Ability to distinguish, with a degree of accuracy, differences or similarities in intensity or quality of flavors or odors, or recognizing particular flavors or odors using tongue or nose.Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.Ability to use hands to seize, hold, grasp, turn, or otherwise in order to chop, whisk, slice, stir, juice and/or demonstrate other techniques.Ability to work a varied schedule in order to teach classes at different times of the day, week and year.Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. Regular and predictable attendance. Ability to lift and/or move merchandise and/or kitchen equipment weighing up to 35 lbs. Environmental conditions: working with an open flame and/or other heating units, and exposure to variation in kitchen temperature. EXPERIENCE AND REQUIRED QUALIFICATIONS:1-2 Years kitchen operations experience.Culinary degree in Pastry or equivalent experience considered in lieu of degree.Demonstrated successful teaching and training experience.Valid Food Handlers and/or Food Managers Certification.Must be at least 21 years old.Familiarity with MS Office Suite (Word, Excel, Outlook).Proven ability to drive sales and motivate teams.Proven communication skills. Sur La Table Core Competencies for Everyone:Focus on the Customer: You inspire and delight your customers.Be Genuine: Your communication style is respectful, effective and sincere.Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action.Take Ownership: You are committed, responsible and provide solutions.Achieve Results: You meet and exceed goals and expectations. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact ************************.