Sous Chef Jobs in Parma, OH

Job Details Restaurant - Cleveland, OHDescription Brew Pub Operations Responsible for maintaining all operations standards during their shift including ticket times, sanitation, plate presentation and food safety Diligently ensures that we are always serving safe food Updates and reads the manager log every shift Ensures the sanitation, maintenance and organization of the kitchen, dish room, down stairs pantry, walk-in coolers and the upstairs kitchen Assist with planned events and promotions in conjunction with other restaurant managers and Events staff Assists in establishing pars and ensures we carry a responsible amount of product Collaborates with team on menu offerings Assists in creating and rolling out daily specials Provide and maintain a safe and secure working environment Training & Coaching Assists in hiring, training, development and discipline of the kitchen staff Teach and coach team members throughout the shift on standards, quality and creativity Conducts quarterly check-ins and annual reviews with the BOH staff Conducts interviews for kitchen staff Assists in conducting department meetings to revisit policies and procedures and connect with the staff Participates in daily Q-Times with FOH and BOH staff Reporting & Controls Participates in the weekly manager meeting as needed Accurately completes paperwork pertaining to labor and necessary documentation for accounting Audits labor at the end of each shift to make sure everyone is properly clocked in and out Conducts monthly inventory of all food items Receives and inspect incoming orders Responsible for keeping waste at a minimum and keeping food costs in line Inspects the entire kitchen at the end of each shift to insure sanitation levels are being met Other duties and tasks as assigned Qualifications Education Associates degree (or equivalent) in related field preferred Work Experience Minimum three to five years of experience in the restaurant/hospitality industry, preferably with from-scratch cuisine Required Qualifications Servesafe manager certification Prior management experience preferred Ability to lead a team Ability to manage multiple tasks and projects Dedication to ensuring excellent service and to seeing issues through to resolution Strong problem-solving skills Willingness to work flexible hours including nights and weekends Preferred Qualifications Understands and utilizes Appreciative Inquiry Understands Lean principles with a focus on processes Strong knowledge of the Craft Beer industry

StoryPoint of Strongsville As a Sous Chef, you will be responsible for assisting the Executive Chef in successfully managing all aspects of the culinary and dining department. Required Experience Fine dining experience required Working towards Sous Chef Certification or comparable work experience Must demonstrate proven leadership abilities, strong organization, and time management skills Primary Responsibilities Assist Executive Chef in hiring, coaching, and performance management for culinary operations Directly supervises all culinary staff Assist Executive Chef in managing and training culinary and dining personnel Supervises culinary staff regarding product quality, portion, cost controls, scheduling, and staffing Responsible for quality of food served by tasting items and plate presentation Assists with menu planning and development and ordering of food supplies Prepare and cook meals to order Responsible for managing the culinary department in absence of the Executive Chef Assist Cooks as needed When necessary, steps in to assist during emergencies or rush periods Achieve 100% resident satisfaction through plate presentation and taste Circulate all dining rooms during meal times daily for resident feedback Supports the mission, values, and vision of Senior Village Management Connecting Seniors, Families and Communities For over 37 years, our senior living communities have served seniors and their families across Michigan, Ohio, Indiana, Iowa, Kentucky, and Tennessee, with each location offering unique services including independent, enhanced, and assisted living, as well as memory care and rehabilitation and skilled nursing. Through forming authentic connections and committing to creating the absolute best experiences each day for our residents and their families, we ve created a special culture within our communities that allows our employees to do their best work and our residents to shine every day. Not Just Making Every Day Great. Making Every Minute Great. There are 1,440 minutes in every single day. We aspire to make each one of them an exceptional moment. This philosophy is supported by our 6 powerful, yet simple pillars: Dream Big, Have Courage, Take Initiative, Be Accountable, Give Back & Enjoy it. We strive to fulfill the aspirational yet unattainable goal of creating the absolute best experience with every person, in every interaction, every minute of every day. It begins with empowering our employees. Every employee, at every level of the company, is expected to perform like a leader. Everyone is encouraged and expected to put the needs of each other above everything else. No one here just does their job The mission is to create the absolute best experiences. This emphasis on putting people first has helped us successfully grow for the right reasons. We have developed an environment that attracts dreamers, adventurers, creators, givers and believers to seek career opportunities with us. We find people who believe that true happiness is only found in the service of others. We want high-performers with diverse skill-sets and big hearts. We treat each other as family and find that close collaboration creates the biggest ideas. If you love serving others, and are looking for an opportunity to thrive, CommonSail Investment Group and our businesses is your destination. This classification description is intended to indicate the general kinds of tasks and levels of work difficulty that are required of positions given this title and should not be construed as declaring what the specific duties and responsibilities of any particular position shall be. It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of the employees under her/his supervision. The use of a particular expression or illustration describing duties shall not exclude other duties not mentioned that are of a similar kind or level of difficulty. Equal Opportunity Employer Click on glassdoor to see our employee testimonials #SP2

Baldwin-Wallace University Department of Human Resources Chef De Cuisine Department/ Division Dining Services Incumbent: Classification: Craft Supervisor (E) Status: Full-time, Non-exempt Work Schedule: Variable Schedule to include Monday-Friday, every other weekend and special events. You may be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W's academic calendar. Date: Control#: Job Summary: Chef De Cuisine is responsible for supporting the Executive Chef in the overseeing of daily operations of the kitchen and staff. Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position Works in conjunction with the Executive Chef Lead in the kitchen and cold prep in the Executive Chef's absence Works directly with Catering Manager and Executive Chef to ensure the highest quality of catering Planning and directing food preparation- the Chef De Cuisine is most often responsible for managing kitchen staff to ensure food is prepared properly. Managing kitchen staff as a supervisor for the Chefs, Cooks and Cold Production Team. Chef De Cuisine oversees training of new employees Quality Control- the Chef De Cuisine is responsible for ensuring that food that leaves the kitchen is of the highest quality Prepare high quality food for all areas according to production sheets & banquet event orders, observing proper temperatures, timing, and sanitation procedures. Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Assists to keep walk-ins organized and stock rotated. Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards. Completes cleaning assignment regularly. Reports needed repairs on equipment Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data. Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work. Be proactive in your decision making to ensure your department runs efficiently. Take responsibility for production unit in the absence of the Chef. Communicate with others to relay pertinent information. Knowledgeable in the use of production systems for recipes and menus as well as purchasing and inventory control. Responsible for some ordering and cross utilization of products. Use leftovers judiciously. Qualifications Minimum 5 years experience actively working and managing a kitchen Must be Servsafe Managers and Allergy certified or willing to take the course. Extensive knowledge of food service terminology and usage. Knowledge of cooking techniques. Knowledge of measurements for dry, liquid and metric. Knowledge of culinary math. Ability to use all kitchen equipment and troubleshoot issues. Must be able to read and follow and adjust recipes as needed. Good communication skills-written and verbal in order to facilitate output of work. Ability to multi-task and work in a busy environment. Ability to give direction. Able to come up with and test new recipes Ability to lift a minimum of 50#. Must be able to pass a background check Working Conditions and Physical Requirements: Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, cleaning chemicals and/or loud noises. Considerable physical activity. May require handling of objects that can weigh up to 50 lbs. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions. Baldwin Wallace University is an EEO employer and educator. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in the classroom, within extracurricular activities and as we engage our community partners. Learn more at Diversity Affairs - ***********************************

The Chef De Cusine will assist in overseeing all food production, ordering, and cooking. Resolving issues that occur in kitchen swiftly is a vital role in this position. He/she may also cover any station or position that is needed. Responsibilities: -Manages all hot side staff -Orders food and takes weekly inventory -Helps cover the line cooks duties when he/she are away -Resolves issues in the kitchen quickly without escalation -Helps prepare food items on stations -Produces final dishes that are to the chefs standards for guests -Maintains a clean work space that is safe to prepare food -Keeps walk-in and reach in coolers clean and organized -Keeps dry storage clean and organized -Aids in hiring and training -Assign tasks and ensure efficient workflow. -Ensures that all dishes meet the restaurant's quality and presentation standards.

Hotel Cleveland is seeking a passionate and experienced Chef de Cuisine to lead our culinary team and elevate the dining experience for our guests. This role is responsible for overseeing all kitchen operations, ensuring high-quality food preparation, maintaining cost efficiency, and fostering a culture of excellence within the kitchen staff. The Chef de Cuisine will work closely with the restaurant leadership team to develop innovative menus, uphold high food safety standards, and create memorable dining experiences. Key Responsibilities: Culinary Leadership & Menu Development: Develop and execute seasonal, high-quality menus that align with Hotel Cleveland's standards and guest expectations. Ensure all dishes are prepared with consistency, quality, and attention to detail. Stay updated on industry trends and introduce innovative culinary techniques. Work with suppliers to source fresh, high-quality ingredients while maintaining cost-effectiveness. Kitchen Operations & Cost Management: Oversee daily kitchen operations, ensuring smooth and efficient workflow. Monitor food and labor costs, implementing cost-control measures without compromising quality. Maintain inventory and ordering processes to minimize waste and optimize budget management. Ensure compliance with all health, safety, and sanitation regulations, including HACCP guidelines. Team Management & Training: Lead, train, and develop kitchen staff, fostering a positive and professional work environment. Conduct performance reviews, provide constructive feedback, and mentor employees to enhance their skills. Schedule and manage kitchen staff to ensure optimal coverage and efficiency. Enforce kitchen discipline and ensure team members follow proper culinary techniques and food safety protocols. Guest Experience & Collaboration: Work closely with the Food & Beverage team to create cohesive dining experiences. Ensure guest satisfaction by maintaining high service standards and addressing special requests or dietary needs. Assist in planning and executing special events, banquets, and promotions. Job Requirements: Education & Experience: Associate's or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred. Skills & Qualifications: Strong leadership and team management skills. Proven ability to create innovative, high-quality menus. Excellent knowledge of food safety regulations and kitchen sanitation practices. Ability to manage budgets, control costs, and optimize food production. Exceptional organizational and problem-solving skills. Strong communication skills to work effectively with staff, management, and vendors. Certifications: ServSafe Manager Certification or equivalent required (or ability to obtain upon hire).

Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. At InterContinental Hotel we want our guests to relax and be themselves which means we need team members to: · Be you - by being natural, professional and personable in the way you are with people · Get ready - by taking notice and using your knowledge so that you are prepared for anything · Show you care - by being thoughtful in the way you welcome and connect with guests · Take action - by showing initiative, taking ownership and going the extra mile DUTIES AND RESPONSIBILITIES FINANCIAL RETURNS · Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of all meals and menus for the restaurant and catered events within brand or local menu guidelines. · Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. PEOPLE · Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues. · Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions. · Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. · Interact with outside contacts: o Guests - to ensure their total satisfaction o Vendors - to order supplies and equipment o Health Department and other regulatory agencies - regarding safety matters and kitchen inspections GUEST EXPERIENCE · May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel's food and beverage facilities. · Track and analyze guest feedback and develop actions to enhance our guest satisfaction scores. RESPONSIBLE BUSINESS · Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. · Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. · Ensure that food, beverage & labor costs are withing budget margins. · Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs. · Assist sales, catering and banquet staff with banquets, parties and other special events. · May serve as Manager on Duty or perform other duties as assigned. ACCOUNTABILITY Supervises a number of kitchen employees in a small to medium full-service hotel with one or two food and beverage outlets, and catering and banquet facilities serving less than 500 people. May oversee subordinate supervisors or chefs. QUALIFICATIONS AND REQUIREMENTS Completion of a degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience This job requires ability to perform the following: · Carrying or lifting items weighing up to 50 pounds · Moving about the kitchen · Handling food, objects, products and utensils · Bending, stooping, kneeling Other: · Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.. · Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions. · Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. · Problem solving, reasoning, motivating, organizational and training abilities are used often. · Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. · May be required to work nights, weekends, and/or holidays. The statements in this are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. JOB OVERVIEW Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. At InterContinental Hotel we want our guests to relax and be themselves which means we need team members to: · Be you - by being natural, professional and personable in the way you are with people · Get ready - by taking notice and using your knowledge so that you are prepared for anything · Show you care - by being thoughtful in the way you welcome and connect with guests · Take action - by showing initiative, taking ownership and going the extra mile DUTIES AND RESPONSIBILITIES FINANCIAL RETURNS · Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of all meals and menus for the restaurant and catered events within brand or local menu guidelines. · Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. PEOPLE · Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues. · Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions. · Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. · Interact with outside contacts: o Guests - to ensure their total satisfaction o Vendors - to order supplies and equipment o Health Department and other regulatory agencies - regarding safety matters and kitchen inspections GUEST EXPERIENCE · May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel's food and beverage facilities. · Track and analyze guest feedback and develop actions to enhance our guest satisfaction scores. RESPONSIBLE BUSINESS · Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. · Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. · Ensure that food, beverage & labor costs are withing budget margins. · Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs. · Assist sales, catering and banquet staff with banquets, parties and other special events. · May serve as Manager on Duty or perform other duties as assigned. ACCOUNTABILITY Supervises a number of kitchen employees in a small to medium full-service hotel with one or two food and beverage outlets, and catering and banquet facilities serving less than 500 people. May oversee subordinate supervisors or chefs. QUALIFICATIONS AND REQUIREMENTS Completion of a degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience This job requires ability to perform the following: · Carrying or lifting items weighing up to 50 pounds · Moving about the kitchen · Handling food, objects, products and utensils · Bending, stooping, kneeling Other: · Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.. · Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions. · Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. · Problem solving, reasoning, motivating, organizational and training abilities are used often. · Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. · May be required to work nights, weekends, and/or holidays. The salary range for this role is $60k to $65k. This job is also eligible for bonus pay. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Returning UsersLog Back In As chefs, we have the power to influence lives through the power of food. Sodexo is seeking an Executive Chef 2 for McGregor, a continuing care retirement community located East Cleveland, Ohio, situated on a picturesque 45-acre estate, overlooking downtown Cleveland. The Executive Chef will oversee the dining operations for this community and enjoy training and mentoring cooks. A strong culinary background with knowledge of special diets is needed. This is a great opportunity to grow the culinary operations at this facility and grow your career with Sodexo. This position offers a great schedule with typical shift being 6:00am - 3:00pm, may vary with every other weekend coverage. What You'll Do * implement and standardize all culinary systems and procedures: Catering, menus, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark; * be responsible for Food and Physical Safety and annual training for all hourly associates; * Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books; * Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits; * improve and standardize catering and banquet services. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background with knowledge of special diets; * prior institutional food service experience in corrections, schools, hospitals or senior living; * excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; * strong management skills; * catering experience; * a strong understanding of forecasting, food cost management, purchasing, inventory; * the ability to successfully lead, develop and train a team; * proficient computer skills as well as exceptional organizational skills; * ServSafe certified as well as working knowledge of HACCP and experience with Health and Safety audits. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Executive Sous Chef at Firestone Country Club | Golf & Country Club in Akron, Ohio 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.

Hana Group is a multinational company leading sales in pan-Asian cuisine sold in grocery retailers and commerce marketplaces. The company has tailored brands providing custom collaborations to our partners and to our consumers. Through our distribution company, we are able to deliver on our mission of sustainable sourcing with ingredients that make our food healthy, delicious, and affordable. We aim to CARE about the quality of our service, to ACT to deliver new concepts for finding pan-Asian cuisine, to DARE to deliver sushi and more in new ways to our consumers, and to TRUST in our ability to follow through on customer expectations. We participate in E-Verify and we are an Equal Opportunity Employer. Job Description Summary: The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Requirements: Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Additional Information Hana Group North America is an Equal Opportunity Employer Salary: $17.00-$18.50 USD hourly

Ray's Place is seeking a highly skilled Head Chef to join our team! Are you passionate about creating delicious dishes and leading a dynamic culinary team? Do you thrive in a fast-paced, time-sensitive kitchen environment? Ray's Place is a fun and loving establishment known for its delicious cuisine. As a Head Chef, you will have the opportunity to showcase your talent, lead a motivated team, and create culinary masterpieces. Join us to learn new skills, enjoy health insurance benefits, and receive bonus pay. Key Responsibilities: Lead the kitchen team in creating and preparing high-quality dishes Develop and update menu items to delight our customers Ensure compliance with food safety regulations Qualifications: Proven experience as a Head Chef or similar role Strong leadership and communication skills Ability to work weekends and day shifts Location: Kent, OH

The LifeCafe Chef leads and coordinates activities of assembly and prep team members and other workers engaged in preparing and cooking food. They are responsible for keeping cost of goods in line with or better than budget. They provide leadership in the fulfillment of Life Time's mission statement and brand. Job Duties and Responsibilities * Maintains daily operations of back of house including maintaining cleanliness, ordering food and supplies, evaluating prep lists and par levels * Observes and manages workers engaged in preparing and portioning foods to ensure that methods of cooking and sizes of portions are following recipe standards * Supervises, trains, develops, and assesses cooks and dishwashers to ensure continuous growth through orientations, direction, and feedback * Maximizes profit by controlling food costs through recipe adherence, proper ordering and par levels. Assists the Café Leader with inventory control * Makes recommendations on the hiring, the promotion and termination of employees to the Café Leader Position Requirements * High School Diploma, GED, or equivalent * 2+ years of experience * Previous kitchen experience * ServSafe Food Manager Certification or equivalent * ServSafe Alcohol Safety or equivalent (if applicable) * ServSafe Allergen Certification or equivalent (if applicable) * Ability to stay calm and overcome any food production issues * Ability to stand, walk, and/or sit for long periods of time Preferred Requirements * Culinary school Diploma * Leader of a kitchen team - Ordering, Inventory, Cost Control and Menu Development Life Time is a place for everyone. As an organization, we are committed to an inclusive, diverse and equitable workplace that respects and celebrates the unique contributions of each individual while ensuring we remain an equal opportunity employer that recruits, hires, trains and promotes based on merit and qualifications.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: Signature of Solon Country Club Title: Executive Chef Department: Food & Beverage Reports to: General Manager FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

School Nutritional Service/Cook Date Available: 01/06/2025 Closing Date:

Baldwin-Wallace University Department of Human Resources Chef De Cuisine Department/ Division Dining Services Incumbent: Classification: Craft Supervisor (E) Status: Full-time, Non-exempt Work Schedule: Variable Schedule to include Monday-Friday, every other weekend and special events. You may be furloughed at various times throughout the year (summers, spring break, Christmas break, etc.) due to the unique nature of B-W's academic calendar. Date: Control#: Job Summary: Chef De Cuisine is responsible for supporting the Executive Chef in the overseeing of daily operations of the kitchen and staff. Duties and Responsibilities: The following duties are not to be considered a complete list of duties and responsibilities assigned to this position Works in conjunction with the Executive Chef Lead in the kitchen and cold prep in the Executive Chef's absence Works directly with Catering Manager and Executive Chef to ensure the highest quality of catering Planning and directing food preparation- the Chef De Cuisine is most often responsible for managing kitchen staff to ensure food is prepared properly. Managing kitchen staff as a supervisor for the Chefs, Cooks and Cold Production Team. Chef De Cuisine oversees training of new employees Quality Control- the Chef De Cuisine is responsible for ensuring that food that leaves the kitchen is of the highest quality Prepare high quality food for all areas according to production sheets & banquet event orders, observing proper temperatures, timing, and sanitation procedures. Maintain cleanliness by following proper sanitation procedures with equipment work area, walk-ins, and proper food handling as mandated by HACCP regulations. Assists to keep walk-ins organized and stock rotated. Report to work on time, promote personal hygiene by following proper sanitation methods and appropriate dress standards. Completes cleaning assignment regularly. Reports needed repairs on equipment Prepare new items by testing recipes and being creative in their presentation. Help fine-tune computer data. Fills in service summary sheets and other record keeping sheets as needed. Read menu board and do necessary advance prep work. Be proactive in your decision making to ensure your department runs efficiently. Take responsibility for production unit in the absence of the Chef. Communicate with others to relay pertinent information. Knowledgeable in the use of production systems for recipes and menus as well as purchasing and inventory control. Responsible for some ordering and cross utilization of products. Use leftovers judiciously. Qualifications Minimum 5 years experience actively working and managing a kitchen Must be Servsafe Managers and Allergy certified or willing to take the course. Extensive knowledge of food service terminology and usage. Knowledge of cooking techniques. Knowledge of measurements for dry, liquid and metric. Knowledge of culinary math. Ability to use all kitchen equipment and troubleshoot issues. Must be able to read and follow and adjust recipes as needed. Good communication skills-written and verbal in order to facilitate output of work. Ability to multi-task and work in a busy environment. Ability to give direction. Able to come up with and test new recipes Ability to lift a minimum of 50#. Must be able to pass a background check Working Conditions and Physical Requirements: Work involves moderate exposure to unusual elements, such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors, cleaning chemicals and/or loud noises. Considerable physical activity. May require handling of objects that can weigh up to 50 lbs. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions. Baldwin Wallace University is an EEO employer and educator. At BW, we support and encourage diversity in a variety of forms. We value and appreciate inclusive excellence in the classroom, within extracurricular activities and as we engage our community partners. Learn more at Diversity Affairs - ***********************************

Executive Sous Chef at Firestone Country Club | Golf & Country Club in Akron, Ohio 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.

Supervise day-to-day activities of the Sous Chefs and other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Chef in his/her absence. At InterContinental Hotels we want our guests to relax and be themselves which means we need team members to: Be you - by being natural, professional and personable in the way you are with people Get ready - by taking notice and using your knowledge so that you are prepared for anything Show you care - by being thoughtful in the way you welcome and connect with guests Take action - by showing initiative, taking ownership and going the extra mile Duties and Responsibilities FINANCIAL RETURNS Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste. Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities. Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs. PEOPLE Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events. Interact with outside contacts: Guests - to ensure their total satisfaction Vendors - to order supplies and equipment and ensure best prices and quality Health Department and other regulatory agencies - regarding safety matters and kitchen inspections GUEST EXPERIENCE Review the following day's menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels. RESPONSIBLE BUSINESS Assist in developing new menus and concepts to keep up with business and industry trends. Supervise of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures. Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment. Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs. May serve as Manager on Duty or perform other duties as assigned. aCCOUNTABILITY Supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet facilities catering to more than 500 people. QUALIFICATIONS AND REQUIREMENTS Completion of a high school diploma or equivalent, and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred. This job requires ability to perform the following: Carrying or lifting items weighing up to 50 pounds Moving about the kitchen Handling food, objects, products and utensils Bending, stooping, kneeling Other: Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.. Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions. Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently. Problem solving, reasoning, motivating, organizational and training abilities are used often. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. May be required to work nights, weekends, and/or holidays. Salary for the position would be 85k-95k, with bonus eligibility. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: Signature of Solon Country Club Title: Executive Chef Department: Food & Beverage Reports to: General Manager FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Returning UsersLog Back In Are you a people person with a passion for great food? Sodexo is looking for an Executive Chef 2 to lead a culinary team at Fisher-Titus Medical Center in Norwalk, OH. Fisher-Titus Medical Center, a 99- bed acute care hospital; Norwalk Memorial Home, a 69-bed skilled nursing facility; Carriage House, a 48-unit assisted living facility; a Home Health Center; emergency transport through North Central EMS; and outpatient services, including lab services, imaging and physical rehabilitation. If you have a strong culinary background and are experienced delivering consistent high-quality food, you are encouraged to apply now! Incentives 3,000 sign on bonus What You'll Do * implement and standardize all culinary systems and procedures for hospital * maintain food and health & safety logs within Sodexo and hospital guidelines and requirements * ensure trainings remain up to date for all hourly associates, for both Sodexo and hospital related trainings * implement innovative and fresh ideas in retail, catering and patient services * cultivate effective interpersonal relationships with patients, customers, and clients in hospital What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background, including menu planning, passionate about staying current with new culinary trends * a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment; * experience leading and engaging a culinary team * Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits * familiarity with Sodexo processes and systems (preferred, not required) Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Hana Group is a multinational company leading sales in pan-Asian cuisine sold in grocery retailers and commerce marketplaces. The company has tailored brands providing custom collaborations to our partners and to our consumers. Through our distribution company, we are able to deliver on our mission of sustainable sourcing with ingredients that make our food healthy, delicious, and affordable. We aim to CARE about the quality of our service, to ACT to deliver new concepts for finding pan-Asian cuisine, to DARE to deliver sushi and more in new ways to our consumers, and to TRUST in our ability to follow through on customer expectations. We participate in E-Verify and we are an Equal Opportunity Employer. Job Description Summary: The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Cutting, slicing and filleting different types of fish and vegetables Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Requirements: Minimum 6 months in the food service industry; sushi rolling experience preferred Ability to read, write and communicate in English Communicate with the customer/member to engage and understand their needs Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgement Encompass the company mission and core values #IND Additional Information Hana Group North America is an Equal Opportunity Employer Salary Range: $15.00-$17.00 USD Hourly