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Sous Chef

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Sous Chef

Firebirds Wood Fired Grill Columbus, OH

Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they Sous Chef, Executive Chef, Chef, Operations, Staffing, Team Member

Work Life Balance

SOUS CHEF

Compass Group USA Columbus, OH

We are hiring immediatelyfor a SOUS CHEFposition.Location: Grange Insurance, 671 South High Street, Columbus, OH 43206. Note: online applications accepted only.Schedule: Full Time;Monday through Friday 6am-3pm, evenings/weekends as needed.Requirement:High volume casual dining and catering experience are required. Management experience is required.Salary Range: $50,000-65,000Perks:Free uniforms/parking.*Internal Employee Referral Bonus AvailableWe Make Applying Easy!Want to apply to this job via text messaging? Text JOBto 75000and search requisition ID number1383047.The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions:Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.Diversityof thought and inclusion for all is what drives our success - we invite you to start your journey with us today!Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500.Job SummarySummary: As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items.Assists with planning and creating menus.Rolls out new culinary programs in conjunction with the marketing and culinary team.Assists with managing cost controls and controlling expenditure.Performs other duties as assigned.Qualifications: 5 years of related culinary experience including 1 year at the supervisory or lead level.Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.Ability to set up and distribute production sheets.Supervisory, leadership, training, management, and coaching skills.ServSafe or Department of Health Certification is preferred.Computer skills and knowledge of MS Office products including Excel.Associate’s degree in Culinary Arts is preferred.Associates at Eurest are offered many fantastic benefits.Full-time and part-time positions offer the followingbenefits to associates:Retirement Plan,Associate Shopping Program,Health and Wellness Programs,Discount Marketplace,Identity Theft Protection,Pet Insurance,Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home ProgramFull-time positions also offer the following benefits to associates:Medical,Dental,Vision,Life Insurance/AD,Disability Insurance,Commuter Benefits,Employee Assistance Program,Flexible Spending Accounts (FSAs)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.About Compass Group: Achieving leadership in the foodservice industryCompass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.Applications are accepted on an ongoing basis.Eurest maintains a drug-free workplace.Req ID: 1383047[[req_classification]]

Sous Chef - Polaris

United Church Homes, Inc. Columbus, OH

Community Name: Polaris Community The Sous Chef is responsible for planning and directing food preparation in a kitchen for normal operation, special events and catering including overseeing menu development and the preparation of all meals according to policy and procedures, while effectively managing food inventory within budget requirements. Essential Functions Statement(s) Creates and maintains a pleasant and inviting dining experience Uses creativity and innovation in performing culinary duties Assists with menu development by consulting with residents and dieticians, and submits menus to the dietician for review and approval Aids in planning, developing and communicating/posting menus Prepares and oversees the preparation of food so that it is ready for service at a specified time. Monitor and enforce temperature recording by staff. Recommends substitution if necessary and communicates any changes to the menu items Ensures consistent quality in regards to food/beverages in taste, plating and presentation Develops and follows recipes for inventory control Completes inventory responsibilities at least monthly Reviews deliveries to account for all ordered items and to ensure offered items are present Oversees the food preparation for special events Assists with budget development and monitoring the department P/L's, especially in areas of staffing and raw food Ensures consistent quality standards are met related to sanitation and safety, (UCH standards, ODH Standards, OSHA Standards, etc.) Assists with SDS updating and training Ensures proper equipment operation/maintenance Reviews and submits invoices to Accounts Payable and operates within the established budget Assists in hiring decisions of cooks and dining services assistants, and assists with terminations as necessary Supervises assigned cooks and dining services assistants Assists with orientation and training of staff in department Monitors the performance of all assigned staff and completes corrective action and/or counseling, if necessary Completes regular performance appraisals as assigned/delegated Completes and conducts safety training and ensures department safety practices Serves on the dining committee and other committees as required Performs all other duties as assigned or directed Operates a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers and tenderizers; Bakes, roasts, broils and steams food items to prepare for consumption Washes, peels, cuts and shreds vegetables and fruits to prepare for use Meets meal schedulers; Serves meals according to portion control; Slices portions of meat for individual servings; Adds gravies, sauces, and garnishes as required; Checks meal trays for accuracy before they leave the kitchen area Maintains Dining Services department according to established rules and regulations; Directs and assists in performing daily and scheduled cleaning duties Stores food in designated areas, utilizing knowledge of temperature requirements, food spoilage and food sanitation Staffs the department with capable people; Plans the work for employees with due regard for performance and skills Ensures employees are adequately oriented and trained to perform their duties; Assists and encourages employees in developing their skills and self-confidence and in understanding where and how their role impacts the community and corporation Oversees special catering events Competency Statement(s) Accuracy - Ability to perform work accurately and thoroughly. Accountability - Ability to accept responsibility and account for his/her actions. Communication, Oral - Ability to communicate effectively with others using the spoken word. Communication, Written - Ability to communicate in writing clearly and concisely. Customer Oriented - Ability to take care of the customers' needs while following company procedures. Honesty / Integrity - Ability to be truthful and be seen as credible in the workplace. Organized - Possessing the trait of being organized or following a systematic method of performing a task. Reliability - The trait of being dependable and trustworthy. Responsible - Ability to be held accountable or answerable for one's conduct. Safety Awareness - Ability to identify and correct conditions that affect employee safety. We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Sous Chef

Firebirds Columbus, OH

Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What's in it for you: Excellent earning potential Attainable bonus paid every other pay period Comprehensive training Two paid vacations annually Competitive benefits- Medical, Dental, Vision, & Life Insurance 401k + company match New store openings- several growth opportunities for all team members! Holiday closures- closed on Christmas and Thanksgiving Day; early closures on the Fourth of July and Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

Immediate Start

Sous Chef

Dividend Restaurant Group Columbus, OH

About the Organization OVERVIEW ABOUT DIVIDEND RESTAURANT GROUP Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders. Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways. Description Position Summary Implements the Eddie Merlot's mission and vision by directing and maintaining a safe and profitable kitchen operation. Manages the preparation and delivery of exceptionally high quality food for restaurant guests, banquets, and events. Assists with leadership, staffing and daily food production while ensuring the adherence of safety and sanitation guidelines. Ensures that all recipes, food preparation processes, and presentations meet Eddie Merlot's standards for outstanding freshness, quality, consistency, and guest service. Leads the development of kitchen team members to ensure cross-training and growth opportunities are available and ongoing. The Sous Chef is an active member of the restaurant leadership team and partners with Chefs from other locations. Role and Responsibilities Directs and participates in food production operations. Leads, directs, coaches and teaches all kitchen and food production team members. Assists with recruiting, hiring, and training team members, using approved company training materials and certified coaches. Communicates job expectations and standards, review job performance, coach and hold team members accountable. Focus on team member training and skill development. Prepares daily production list and direct the food production activities for meals, banquets, and special events in accordance with established recipes, preparation and cooking procedures, timing, portion control, and quality and presentation standards. Ensures that line levels are representative of forecasted sales. Conducts daily line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards. Directs and participate in the food preparation activities for meals, banquets, and special events in accordance with established recipes, production procedures, timing, portion control, and quality and presentation standards Ensures that applicable health and consumer protection regulations regarding food preparation, handling, storage, and safety are followed at all times. Meet state, federal, and local laws and regulations related to employee safety, OSHA, food safety, and sanitation. Keep kitchen exceptionally clean and well-organized. Assists the Chef in preparing the annual budget for food, equipment, supplies, and labor. Monitors sales, food and labor cost, and related financial data on a regular basis and adjust to meet financial metrics. Performs administrative and reporting tasks related to cost control. Places food and supply orders. Receive product by verifying quantities, invoice prices, and merchandise quality. Process invoices as directed. Assists with creating work schedules using company labor schedule software and managing staffing levels within budgeted labor cost. Ensures all kitchen equipment is safe and operationally ready by following standard procedures for cleaning, preventive maintenance, and related documentation. Develops specific training and growth plans for team members expressing interest in future growth opportunities within the organization. Enhances dining experience by tableside visits and partnering with dining room managers. Serve as a positive, professional representative of the company at all times, both in the restaurant and within the community. Set an example for customer service and make sure team members understand Eddie Merlot's objectives for exceptional food quality and hospitality. Actively participates as part of the corporate and restaurant leadership teams by staying informed of goals and objectives, participating in planning sessions and projects, and partnering with chefs at other locations. Works with the Sales Manager to develop, cost and execute menus for banquets, private dining functions, and special events. Facilitates daily pre-shift meetings keeping team members informed of company and restaurant goals and objectives. Keep a log of important information. Creates a cohesive team within the kitchen, maintain a weekly training or skill development focus, encourage two-way communication, find creative ways to reward and recognize team members, and promote communication between BOH and FOH. Fosters an environment of appreciation and recognition. Performs related duties and projects as assigned. Position Requirements Qualifications and Requirements Three or more year's kitchen management experience as Sous Chef or Lead Cook. College or culinary training and extensive cooking and production experience. Demonstrated skills in leadership, team development and team retention. Extensive knowledge of menus, food preparation, and presentation techniques typically found in a fine-dining establishment. Strong written and verbal communication skills. Familiar with Microsoft Word products, e-mail, and restaurant software. Basic math and business reporting skills. Strong teamwork and organizational skills. Strong communication skills Understanding of proper use and maintenance of major kitchen equipment, including: stoves, refrigeration, slicers, knives, Band Saw, and dish machine. Demonstrated ability to anticipate and avoid problems, make effective decisions under pressure, and effectively solve problems. Experience hiring, training, and developing BOH team members. Familiar with Microsoft word products, e-mail, & restaurant computer software. Basic math and business reporting skills ServSafe Certification or equivalent. Full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety. Fluent English required. Working knowledge of Spanish preferred. Working Conditions/Physical Demands Able to stand for 8 or more hours at a time. Able to lift and carry up to 50 pounds. Able to work an average of 55 to 60 hours per week (according to business demand). Typically works five days per week, but occasionally works six days per week. Must be available to work evenings, weekends, and holidays as needed and required. Available to travel for meetings and related business activities as needed. Salary Range Position Sous Chef - EM Division Eddie Merlot's Exempt/Non-Exempt Exempt EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. This position is currently accepting applications.

Sous Chef

Firebirds Wood Fired Grill Columbus, OH

Job Description Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What’s in it for you: Excellent earning potential Participation in a Profit Sharing Plan Comprehensive training Three weeks of paid time-off annually 401k + Company Match Competitive benefits — Medical, Dental, Vision, & Life Insurance New restaurant openings — several growth opportunities for all team members! Holiday closures — closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. Company Description Firebirds Wood Fired Grill is a collection of 64 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $3.5 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill. Company Description Firebirds Wood Fired Grill is a collection of 64 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $3.5 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit firebirdsrestaurants.com, like Firebirds on Facebook or follow Firebirds on Twitter at @FirebirdsGrill or Instagram at @FirebirdsGrill.

Senior Sous Chef

Compass Group USA Columbus, OH

Senior Sous ChefClick Here to Apply OnlineJob Description Levy Sector Senior Sous Chef at Field. Home of the MLS Cup and Leagues Cup Champion, Columbus Crew Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About LevyThe disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job SummaryAs a Senior Sous Chef with Levy at Field, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. The ideal candidate will be a creative problem-solver who brings passion, enthusiasm and fresh ideas with the ability to work independently and have the capacity to manage up and down. Detailed Responsibilities Executes menus in accordance to brand standards Maintains recipes to meet core standards Ensures that team members consistently deliver heartfelt hospitality to every guest, every time Ensures team members have the tools necessary to complete their jobs Ensures show quality standards are maintained at all times Regularly obtains feedback from clients and guests to improve operations Supports and communicates Levy initiatives Responds and assist in any departmental guest service issues Holds team accountable to steps of service to deliver great guest service Executes preventive maintenance schedule as set forth by Director of Operations Conducts daily walkthroughs in culinary areas for each event Continually gains culinary expertise Practices proper product control and handling of all inventory and equipment Achieves daily sales and assigned cost goals Ensures that all security, safety, and sanitation standards are achieved Employs good safety and sanitation practices Forecasts and adequately schedules team members to meet operational needs and desired targets Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels Ensures team members adhere to Levy guidelines as stated in the team member training manual and employee handbook Displays a positive attitude towards team members Interviews, hires, trains, and develops team members according to Levy guidelines Conducts regularly scheduled meetings to ensure lines of communication are open between management and team members Promotes a cooperative work climate, maximizing productivity and morale Uses all performance management tools to provide guidance and feedback to team members Assists fellow team members when necessary Mentors Sous Chefs to improve their skills and leadership abilities Other duties and responsibilities, as needed Job Requirements A culinary degree is preferred Ability to taste and evaluate food and beverage products Able to communicate effectively with the management team, guests, and team members Team builder and ability to successfully manage and develop a team Must be experienced with Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the InternetCurious about Life at Levy? Check it out: Levy CultureLevy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, 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.At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered.MedicalDentalVisionLife Insurance/ ADDisability InsuranceRetirement PlanFlexible Time Off PlanHoliday Time Off (varies by site/state)Associate Shopping ProgramHealth and Wellness ProgramsDiscount MarketplaceIdentity Theft ProtectionPet InsuranceCommuter BenefitsEmployee Assistance ProgramFlexible Spending Accounts (FSAs)Levy maintains a drug-free workplace.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.Req ID:1370193Levy Sector[[Cust_clntAcName]]DAVID MAJESKI[[req_classification]]

Executive Sous Chef

Sycamore Columbus, OH

Job Description Job Description Executive Sous Chef Goal: The Executive Sous Chef's role is to oversee and maintain the overall operations of the Sycamores kitchen, ensuring adherence to company standards and excellence in culinary execution. This position is primarily responsible for managing food costs, kitchen staffing, cleanliness, health and sanitation, safety, ticket times, and the kitchen training program, all while aligning with both company expectations and store-specific goals. By evaluating kitchen performance and implementing strategic improvements, the Executive Sous Chef ensures the consistent delivery of high-quality food to guests in a timely manner. Responsibilities:  Ensure food quality, consistency, presentation, and ticket times are the top priorities for each shift Build relationships with your staff, be flexible with their scheduling needs, create a welcoming and enjoyable workplace, and provide praise performance feedback and developmental plans through timely evaluations to keep employee turnover to a minimum  Communicate and execute successful menu rollouts, menu changes, and product changes  Manage the kitchen department's finished product quality and average ticket times, evaluate our areas of opportunity and collaborate with store managers and culinary team to make necessary process improvements  Collaborate with and oversee the Sous Chef (where applicable), provide regular guidance and directives, and scheduling weekly check-ins  Responsible for health and safety compliance with the state of Ohio, including ongoing training with team members, addressing issues at hand, maintaining temp logs, and correct food storage hierarchy  Develop a team to ensure trucks are put away properly, including rotation and organization. Ensure that all items on invoices are accounted for, and if not, follow process for rejecting, requesting credit, etc. Communicate on an ongoing basis with your GM and maintenance team to flag high priority needs and follow through until the task is completed  Evaluate the quality of kitchen tools, smallware, China, etc. and replace missing items or items in disrepair, report necessary equipment needs to GM Maintain a high standard for cleanliness. Insist on completion of weekly and daily cleaning, identify and assign larger tasks, create checklists, and follow through Conduct weekly inventory of ten count, as well as monthly inventory of food and kitchen supplies Qualifications:   A minimum of 3 years of supervisory or management experience in a culinary or kitchen setting Knowledge of or certification in safe food handling procedures   Proven experience leading diverse teams, with bilingual skills considered a plus Experience training and mentoring new staff   Strong judgment which can be used to set and achieve goals    A positive and upbeat personality, capable of inspiring others   Basic business math skills and computer literacy to complete end-of-day paperwork and number reporting Work Environment:  This position is a full-time, 45-hour, exempt salaried position  This position reports directly to the General Manager  This position is 100% in-person  Sycamore Dining, LLC and Good Food Restaurants is an equal opportunity employer. We offer a welcoming and inclusive environment in service of one another, our employees, the diverse customers we aim to serve, and the communities we call home. We do all of this with kindness, empathy and respect for each other.

SOUS CHEF-COLUMBUS

Rusty Bucket Columbus, OH

CAMERON MITCHELL RESTAURANTS is seeking a SOUS CHEF to join our team! Who are We? We are Great People Delivering Genuine Hospitality. What is Your Role? To make "Raving Fans" of our Associates, Guests, Purveyors, Partners, and the Communities in which we do business. Summary: It is the responsibility of a Sous Chef to ensure that the kitchen provides nutritious, safe, eye-appealing, and properly flavored food. Maintain a safe and sanitary work environment for all associates. Other duties include menu planning, preparation of budgets, maintenance of payroll, food costs, and other records. Specific duties involve food preparation include the establishment of quality standards, training associates in cooking in methods, presentations, techniques, portion control, and retention of nutrients. WHAT WE OFFER: Opportunities for quick advancement 50% off at any of our 60+ restaurants Health Benefits for full-time associates starting after 90 days Inclusive, fun, and creative environment Flexible scheduling, paid time off, and closed 7 major holidays! WHAT WE ARE LOOKING FOR: A genuine approach to hospitality Individuals who exemplify leadership, kindness, and positivity "Yes, is the Answer!" Mentality Those that value teamwork, family, and community Essential Responsibilities: include the following and other responsibilities that may be assigned: 1. Adheres to standards of professional appearance, personal cleanliness, and proper uniform. Displays confidence and a friendly disposition at all times. 2. Maintains, supports and promotes CMR Culture and philosophies. 3. Understand and protect the financial assets of the company at all times. 4. Control cost and maximize revenue 5. Communicate in a timely and professional manner with the five major groups CMR does business with. 6. Understand and be in compliance with all policies, procedures, and laws related to employment, food handling, sanitation, and alcohol service within a restaurant. 7. Establishes quality standards for menu items and for food production. 8. Assist in controlling all costs pertaining to the kitchen. 9. Maintain sanitation of restaurant to exceed Health Department standards. 10. Maintains proper security of all restaurant personnel and guest property. Supervisory Responsibilities: Directly supervises all Heart of House (HOH) associates and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. Cameron Mitchell Restaurants is an Equal Opportunity Employer celebrating diversity & committed to creating an inclusive environment for all Associates.

RUSTY BUCKET COLUMBUS-SOUS CHEF

Rusty Bucket Columbus, OH

RUSTY BUCKET RESTAURANT AND TAVERN is seeking a SOUS CHEF to join our team! Who are We? A Fun, Fast, Friendly Neighborhood Tavern. What is Your Role? To make "Raving Fans" of our Associates, Guests, Purveyors, Partners, and the Communities in which we do business. Summary: It is the responsibility of a Sous Chef to ensure that the kitchen provides nutritious, safe, eye-appealing, and properly flavored food. Maintain a safe and sanitary work environment for all associates. Other duties include menu planning, preparation of budgets, maintenance of payroll, food costs, and other records. Specific duties involve food preparation include the establishment of quality standards, training associates in cooking in methods, presentations, techniques, portion control, and retention of nutrients. At RUSTY BUCKET RESTAURANT AND TAVERN, we put our associates first and strive to continually offer great benefits and perks listed below: Opportunities for career growth, 80% of all positions promoted from within Dining discounts at any of our 60+ restaurants Health benefits for eligible associates Inclusive, fun, and creative environment Flexible scheduling, paid time off, and closed 7 major holidays! WHAT WE ARE LOOKING FOR: A genuine approach to hospitality Individuals who exemplify leadership, kindness, and positivity "Yes, is the Answer!" Mentality Those that value teamwork, family, and community ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Adheres to standards of professional appearance, personal cleanliness, and proper uniform. Displays confidence and a friendly disposition at all times. Maintains, supports and promotes CMR Culture and philosophies. Understand and protect the financial assets of the company at all times. Control cost and maximize revenue Communicate in a timely and professional manner with the five major groups CMR does business with. Understand and be in compliance with all policies, procedures, and laws related to employment, food handling, sanitation, and alcohol service within a restaurant. Establishes quality standards for menu items and for food production. Assist in controlling all costs pertaining to the kitchen. Maintain sanitation of restaurant to exceed Health Department standards. Maintains proper security of all restaurant personnel and guest property. Supervisory Responsibilities: Directly supervises all Heart of House (HOH) associates and carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training associates; planning, assigning and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. RBRT is an Equal Opportunity Employer celebrating diversity & committed to creating an inclusive environment for all Associates.

Dynamic Environment

Station Chef - PRN

Prairie Ridge Health Columbus, WI

Job Description Job Description Prairie Ridge Health is looking for a team member to join our Culinary Department in the role of Station Chef. This position is PRN, as needed with shifts of 5:30am-2pm, 9:30am-6pm and 10:30am-7pm. One holiday per year and one weekend per month required. POSITION SUMMARY: The Station Chef is responsible for the preparation of food for patients, caters, and the cafeteria menu. They will pre-dish patient food items and assemble patient trays. The Station Chef is also responsible for sanitation, upkeep of the food service/culinary dept., and making sure that all food safety and quality standards are followed. The Station Chef will be responsible for oversight of the food service/culinary dept. in absence of the Manager of Food, Nutrition and Diabetes Services and/or Executive Chef, Sous Chef and/or Assistant Sous Chef. The Station Chef demonstrates a high level of execution of all required processes and procedures in the department and assures that all other team members are meeting expectations when they are the person in charge. They train new team members and understand the core duties of all positions in the department. The Station Chef is competent in and able to staff all kitchen positions including Cold Cook, Breakfast Cook, Front of House and Ware Washer, both on a scheduled and short notice basis. They may also be responsible for competently performing the job duties of the Culinary Ambassador and/or Barista as assigned. EDUCATION REQUIREMENTS/LICENSURE/CERTIFICATION/REGISTRATION High school diploma or equivalent desirable ServSafe Food Manager certification required within 4 months of start date or within 3 attempts to pass the exam, whichever comes first. Preferred knowledge of therapeutic diets Previous institutional cooking or food service desirable Shift: PRN, as needed. Various shifts- 5:30am-2pm, 9:30am-6pm and 10:30am-7pm. One holiday per year and one weekend per month required. FTE: PRN, as needed Powered by JazzHR eSmkNie0md

Sous Chef

Firebirds Restaurants Columbus, OH

Job Description Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What’s in it for you: Excellent earning potential Attainable bonus paid every other pay period Comprehensive training Two paid vacations annually Competitive benefits— Medical, Dental, Vision, & Life Insurance 401k + company match New store openings— several growth opportunities for all team members! Holiday closures— closed on Christmas and Thanksgiving Day; early closures on the Fourth of July and Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and continue to apply with Firebirds today! Firebirds is an Equal Opportunity Employer.

Restaurant Executive Sous Chef - Elegant Concept - High Volume

Gecko Hospitality Columbus, OH

Job Description Job Description Apply Today! Restaurant Executive Sous Chef Columbus OH Area! Are you passionate about creating incredible dishes and leading a talented kitchen team? We’re on the lookout for an Executive Sous Chef to join our restaurant family! What You'll Be Doing: · Assist the Executive Chef with culinary operations while maintaining top-notch quality in every dish. · Stick to our recipes and ensure consistency in all the flavors we’re known for. · Have an in-depth understanding of all kitchen operations and be ready to train and coach a fantastic culinary crew! · Help with hiring and counseling culinary staff as needed. · Dedicate yourself to mastering the craft and building the skills needed for the next step in your career, becoming an Executive Chef! What We’re Looking For: · 3+ years of management experience in a high-volume, scratch-kitchen concept. · A true passion for developing and mentoring others?your team’s success is your joy! · Strong skills in achieving financial results. · Honesty, integrity, and a commitment to creating amazing dining experiences for guests. · Consistent support to ensure the overall success and smooth running of the operation. Why You'll Love It Here: We pride ourselves on delivering exquisite cuisine paired with a collection of vintage wines that will knock your socks off! Our Executive Chef has designed a stunning menu that highlights local ingredients and brings together a variety of culinary delights?all made from scratch. Our atmosphere? Elegant and sophisticated, yet comfortable and welcoming. Amazing food and a great environment start with remarkable staff, and we’re committed to creating a professional, rewarding space where our team can shine. We’re big believers in growing from within, so if you’re ready to level up your career, we’ll be cheering you on every step of the way! What’s Next? If this sounds like the perfect fit for you, don’t wait?apply today! Send your resume to [email protected] for consideration and let's schedule an interview at your earliest convenience. Join us and take your culinary career to exciting new heights! Apply Now - Restaurant Executive Sous Chef located in the Columbus, OH area. If you would like to be considered for this position, email your resume to [email protected]. #ZRTM As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality has your consent to communicate via SMS text message moving forward. Terms of Service are available at https://www.geckohospitality.com/terms Privacy Policy can be found at https://www.geckohospitality.com/privacy Message and data rates may apply, depending on your mobile phone service plan. For more help reply ?HELP? to your texts or you can opt-out by replying STOP Company Description Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its Clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals. Our national network consists of 37 regional offices that are driven to meet the needs of the hospitality industry. In addition, Gecko Hospitality offers the largest selection of hospitality jobs, restaurant jobs, hotel jobs, resort jobs and club management jobs online. Our specialized, hospitality-focused team covers all 50 states and Canada with over 80 Franchise Partners and recruiters. Gecko Hospitality was founded on providing the finest restaurant jobs nationwide to the highest performing candidates. More importantly, our Franchise Partners and recruiters began their careers in hospitality and there is no finer training ground for recruiting than real life experience. At Gecko Hospitality, we are passionate about making sure that every member of our recruiting team is familiar with our philosophies. In the same way that we learn about people when developing relationships and friendships, we want our people to have a sense of Gecko Hospitality's values and insight into our company's "personality." With this insight comes a greater understanding of how values "fit" with Gecko Hospitality's values, why we do things the way we do as well as providing a basis for making decisions that are appropriate to those values. We all play a part in keeping these traditions and philosophies alive. We want every member of our recruiting team to understand that we are only as good as how well we follow these philosophies on an every day basis. Gecko Hospitality is all about achieving results by being motivated. This motivation to achieve results comes from within. No one can motivate us, nor can we motivate anyone else. As leaders, all that we can do is provide an environment where people motivate themselves to achieve mutually beneficial goals. Along with this philosophy, each team member possesses the following traits for which we are proud: honesty, integrity, desire, determination, listening skills, rapid learning, responding in a timely manner, effective communication skills, thoroughness, empathy, compassion, and most of all we want every team member to have a strong work ethic that motivates them to produce superior results both for our candidates and for our Clients. At Gecko Hospitality, you certainly have... more choices Company Description Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its Clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.\r\n\r\nOur national network consists of 37 regional offices that are driven to meet the needs of the hospitality industry. In addition, Gecko Hospitality offers the largest selection of hospitality jobs, restaurant jobs, hotel jobs, resort jobs and club management jobs online. Our specialized, hospitality-focused team covers all 50 states and Canada with over 80 Franchise Partners and recruiters. Gecko Hospitality was founded on providing the finest restaurant jobs nationwide to the highest performing candidates. More importantly, our Franchise Partners and recruiters began their careers in hospitality and there is no finer training ground for recruiting than real life experience.\r\n\r\nAt Gecko Hospitality, we are passionate about making sure that every member of our recruiting team is familiar with our philosophies. In the same way that we learn about people when developing relationships and friendships, we want our people to have a sense of Gecko Hospitality's values and insight into our company's "personality." With this insight comes a greater understanding of how values "fit" with Gecko Hospitality's values, why we do things the way we do as well as providing a basis for making decisions that are appropriate to those values. We all play a part in keeping these traditions and philosophies alive.\r\n\r\nWe want every member of our recruiting team to understand that we are only as good as how well we follow these philosophies on an every day basis. Gecko Hospitality is all about achieving results by being motivated. This motivation to achieve results comes from within. No one can motivate us, nor can we motivate anyone else. As leaders, all that we can do is provide an environment where people motivate themselves to achieve mutually beneficial goals. Along with this philosophy, each team member possesses the following traits for which we are proud: honesty, integrity, desire, determination, listening skills, rapid learning, responding in a timely manner, effective communication skills, thoroughness, empathy, compassion, and most of all we want every team member to have a strong work ethic that motivates them to produce superior results both for our candidates and for our Clients.\r\n\r\nAt Gecko Hospitality, you certainly have... more choices

SOUS CHEF

Eurest Columbus, OH

Job Description Job Description Eurest We are hiring immediately for a SOUS CHEF position. Location : Grange Insurance, 671 South High Street, Columbus, OH 43206. Note: online applications accepted only. Schedule : Full Time; Monday through Friday 6am-3pm, evenings/weekends as needed. Requirement : High volume casual dining and catering experience are required. Management experience is required. Salary Range : $50,000-65,000 Perks : Free uniforms/parking. *Internal Employee Referral Bonus Available We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1383047. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world’s most respected successful corporations, including many of the Fortune 500. Job Summary Summary: As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: Assists in coordinating and participating in the preparation and cooking of various food items. Assists with planning and creating menus. Rolls out new culinary programs in conjunction with the marketing and culinary team. Assists with managing cost controls and controlling expenditure. Performs other duties as assigned. Qualifications: 5 years of related culinary experience including 1 year at the supervisory or lead level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation. Ability to set up and distribute production sheets. Supervisory, leadership, training, management, and coaching skills. ServSafe or Department of Health Certification is preferred. Computer skills and knowledge of MS Office products including Excel. Associate’s degree in Culinary Arts is preferred. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) 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. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1383047 [[req_classification]]

Executive Chef

Morrison Healthcare Columbus, MS

Job Description Job Description Morrison Healthcare Salary: $53,000-58,000 Other Forms of Compensation: $5,000 Sign On Bonus, Relocation Assistance Schedule: Monday - Friday from 7am - 5pm. Weekends as needed. 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 The Executive Chef will oversee kitchen operations, procurement, inventory and sanitation, build menus and teams, and direct the preparation of meals in accordance with corporate programs and guidelines. The Executive Chef is based out of a 315-bed acute care hospital and oversees the Retail Food Service Operations, physician dining and in-house caterings. We are offering a $5K Sign on Bonus and Relocation Assistance! Key Responsibilities: Plans regular and modified menus according to established guidelines Trains kitchen staff (20 team members) 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: 1373921 Morrison Healthcare STACEY MOONEY [[req_classification]]

Sushi Chef

Benihana - Columbus Columbus, OH

Job Description Job Description Position Summary: The Sushi Chef is responsible for preparing sauces and sushi items for our guests in accordance with the restaurant’s food preparations and service guidelines. Primarily works in front of guests while preparing foods at the sushi bar and ensuring a fun and inviting experience. Monitors and ensures the portioning of foods prepared at the sushi bar and maintains the cleanliness and sanitation of the sushi bar area and equipment. Essential Functions and Responsibilities: In accordance with the restaurant’s service and cooking procedures: Greets and welcomes guests upon arrival to the sushi bar/lounge area. May be responsible for the preparation of a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, and fryers) Responds promptly and courteously to guest requests and provides guests with information about food. Ensures guests are satisfied with food quality and service. Performs shift opening and closing duties as assigned to include cleaning the neta cases, cutting boards, equipment, and floors. Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, kitchen recipes, safety and sanitation standards, policies, and procedures. Maintains kitchen, cooking areas, sushi counters, kitchen equipment, refrigeration units and food storage areas clean, sanitary, and organized. Reports any kitchen/sushi equipment or maintenance issues to the manager on duty (MOD) and head sushi chef. Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes. Properly handles ready to eat food that is served raw. Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state, and local laws. Follows Ecosure Best Practices for food handling and storage. Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for dining room, sushi lounge and bar. Keeps Head Sushi Chef informed of inventories and immediately reports any issues with defective products or equipment. Presents a clean and neat appearance and uses a courteous manner with all guests. Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. Adheres to Company guidelines on alcoholic beverage service. Assists with the preparation of sushi items and sushi helpers as required. Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. Performs other duties as assigned by a supervisor. Job Requirements: Must successfully pass the Company’s sushi chef training program and cooking procedures. Previous experience as sushi chef highly desirable. Culinary degree a plus. Approved food handling training as required by local laws. We use eVerify to confirm U.S. Employment eligibility.

Work Life Balance

Executive Chef

Chouette Columbus, OH

Job Description Job Description Great meals and good stories satisfy. Each independent restaurant concept we create revolves around its own story — our team lends decades of experience to making sure of it, from the cuisine and cocktails to carefully curated interiors. Thoughtful service, provisions with a point of view and endless attention to detail invite every guest to sit back, share a story of their own, and savor the magic of a well-crafted culinary experience. Now open, Chouette brings the finest of French cuisine to Columbus. This individual is passionate and cares deeply about the connections that can come from a great conversation and a shared meal. The primary goal of this position is to align the culinary team to achieve the collective goal of excellence in all aspects of F&B. In addition to the creation of a restaurant’s menu and identity, the Executive Chef will develop and mentor a unified team of hospitalitarians. From recipe development to execution, they take the lead and ensure that food is prepared properly, safely, and with a high degree of detail and excellence. You will be the ‘’chief’’ and maintain a complete control of the back of house, kitchen operations, and work closely with F&B GM to ensure an impeccable guest experience. Requested Tasks: -Plan and direct food preparation and culinary activities. -Modify menus or create new ones that meet quality standards. -Monitor food and labor costs -Recruit, manage, train, and develop culinary team members -Give prepared plates the final touch -Implement/monitor and document relevant food safety program Requested Capabilities: -Prior Experience as an Executive Chef -Leadership experience and presence -A keen eye for detail related to food preparation and presentation -Excellent food handling skills -Ability to research what new food trends are emerging, and develop them according to concept -A visionary leader who can see the big picture and align culinary operations with the overall goals of the restaurant -Maintains composure under pressure, demonstrating strong problem-solving and decision-making skills in a fast-paced environment. -Collaborates effectively to overcome challenges, fostering a positive culture. As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO, medical/dental/vision benefits, 401k and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. Chouette is proud to have partnered with Downtown C-Pass to provide Team Members with free, unlimited access to COTA for work or play. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.

Chef Instructor

CocuSocial Columbus, OH

Job Description Job Description Company Description Backed by Y Combinator, CocuSocial is one of the largest marketplace for culinary experience in the US. We empower individual chefs and businesses to host a variety of cooking classes, baking classes, wine tasting workshops and mixology classes. We are growing fast and currently offering service in 21 major cities in the US including New York, San Francisco, LA, Chicago, Austin, Atlanta, Washington DC, Seattle, Philadelphia and San Diego. Our mission is to educate, entertain and bring people together through food and drink. Job Description CocuSocial is one of the premiere culinary experience providers in the US. As a minority founded and owned company, we celebrate diversity and inclusivity of all backgrounds. Our team of Chef Instructors based in 21 different cities across the U.S. and the variety of different cooking classes and experiences offered through our platform reflect our philosophy that through food, we can come together and connect with one another - regardless of differences in culture, ethnicity, religion, or sexual orientation. We are seeking experienced chef instructors to teach live, in-person recreational cooking, baking, and pastry classes. This opportunity is not virtual . This opportunity is available for chefs who are interested in teaching in one of CocuSocial's partner venues (restaurants, hotels, breweries, event spaces). CocuSocial Chef Instructors can expect flexible scheduling, the opportunity to teach recipes and dishes they're passionate about, a supportive team to assist in creating best-selling classes, and competitive compensation. We're looking for experienced chef instructors who are comfortable teaching any of the following popular international dishes: Sushi, Dumplings, Handmade Pasta, Pizza, French Macarons, Choux Pastry, Pad Thai, Spanish Paella and Spanish Tapas . The instructor will be responsible for leading and organizing the entire class, including purchasing ingredients, setting up, teaching each dish step-by-step in a hands-on manner, and cleaning up. Qualifications -An experienced chef instructor with at least 2 years experience teaching recreational cooking classes -An individual with ServSafe certification or a relevant food handler's license -Authorized to work in the United States -Someone who loves to share his/her/their passion for cooking with other people and help them to learn in a hands-on manner Additional Information This is a part-time contract role with flexible scheduling.

Restaurant Executive Sous Chef - Elegant Concept - High Volume

Gecko Hospitality Columbus, OH

Job Description Job Description Apply Today! Restaurant Executive Sous Chef Columbus OH Area! Are you passionate about creating incredible dishes and leading a talented kitchen team? Were on the lookout for an Executive Sous Chef to join our restaurant family! What You'll Be Doing: Assist the Executive Chef with culinary operations while maintaining top-notch quality in every dish. Stick to our recipes and ensure consistency in all the flavors were known for. Have an in-depth understanding of all kitchen operations and be ready to train and coach a fantastic culinary crew! Help with hiring and counseling culinary staff as needed. Dedicate yourself to mastering the craft and building the skills needed for the next step in your career, becoming an Executive Chef! What Were Looking For: 3+ years of management experience in a high-volume, scratch-kitchen concept. A true passion for developing and mentoring othersyour teams success is your joy! Strong skills in achieving financial results. Honesty, integrity, and a commitment to creating amazing dining experiences for guests. Consistent support to ensure the overall success and smooth running of the operation. Why You'll Love It Here: We pride ourselves on delivering exquisite cuisine paired with a collection of vintage wines that will knock your socks off! Our Executive Chef has designed a stunning menu that highlights local ingredients and brings together a variety of culinary delightsall made from scratch. Our atmosphere? Elegant and sophisticated, yet comfortable and welcoming. Amazing food and a great environment start with remarkable staff, and were committed to creating a professional, rewarding space where our team can shine. Were big believers in growing from within, so if youre ready to level up your career, well be cheering you on every step of the way! Whats Next? If this sounds like the perfect fit for you, dont waitapply today! Send your resume to [email protected] for consideration and let's schedule an interview at your earliest convenience. Join us and take your culinary career to exciting new heights! Apply Now - Restaurant Executive Sous Chef located in the Columbus, OH area. If you would like to be considered for this position, email your resume to [email protected]. #ZRTM As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality has your consent to communicate via SMS text message moving forward. Terms of Service are available at https://www.geckohospitality.com/terms Privacy Policy can be found at https://www.geckohospitality.com/privacy Message and data rates may apply, depending on your mobile phone service plan. For more help reply HELP to your texts or you can opt-out by replying STOP

Corporate Executive Chef

CCL Hospitality Group Columbus, OH

Job Description Job Description CCL Hospitality Group Position Title: Corporate Executive Chef- Ohio Valley Salary: $110,000 - $125,000 Other Forms of Compensation: Bonus + car + Benefits This position travels and is responsible for the Ohio Valley. With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Summary This position oversees the Ohio Valley Seeking a dynamic culinary leader who loves to inspire and mentor culinary team members. Join our elite team of regionally based culinarians who specialize in changing the ‘old-school’ thinking about dining in a Senior Living or Behavioral Health community. Dining is one of the top two reasons a resident chooses to live in a community - and we are passionately focused on delivering exceptional meals and experiences which make that choice an easy one! CCL Hospitality Group is the fastest growing and largest national provider of culinary services to a broad variety of exceptional clients. We go to market with specialized and unique brand offerings designed to fit each client and community’s diverse needs - from fine dining restaurants with extensive wine lists, to popular bistros and pubs, morning coffee shops and restaurants, to the compassionate care we offer with meals especially tailored for the medical needs of the healthcare areas of dining service. We are a food and leadership focused team - creative about our entrepreneurial approach to delivering elevated dining services - if you want to ‘be the best part of someone’s day’ - keep reading! Essential Elements Pivotal to each community, district and region’s success, the Corporate Executive Chef has overall accountability to meet and exceed the region’s culinary performance objectives and resident satisfaction targets within a given multi-state geography. This is accomplished through effective interactions with clients, culinarians, operators and interconnected field support teams. Foundational to our collective success, our new Executional Framework is launching nationwide. The Corporate Executive Chef is responsible for leading the culinary rollout sections and for ensuring the long-term sustainment of the standards. This includes participating in teaching the culinary curriculum, helping teams learn the skills and behaviors needed to succeed, and masterminding the systems and behaviors that every community is in the process of implementing. This position reports to the area’s Senior Director of Culinary. Key Task Generate enthusiasm throughout our culinary, service and leadership teams to identify opportunities for improvement and to deliver best-in-class experiences for our residents, patients, guests and clients. Mentor and develop talent throughout the organization by providing positive and engaging, hands-on, shoulder-to-shoulder leadership. Develop a deep talent pool of strong culinarians - including recruiting, interviewing, Chef testing and helping to onboard. Establish strong cross-functional leadership relationships with members of the operations, field marketing, nutrition, finance, support and resource teams to ensure a regular cadence of communication and elevated levels of execution. Each CEC leads the culinary strategy development and deployment for a designated group of Priority Accounts. Develop performance driven relationships with our clients and their employee teams. This includes communicating with them every time you visit, following up after visits with observations and answering their questions. Interactions are frequently by phone, text, in-person and virtually as needed. Actively participate in the development and delivery of Quarterly and Annual Business Reviews and other client business and social engagements as part of our team approach of effective relationship management. Maintain various reports for assigned client communities and provide concise analysis of performance, talent observations, trends, growth opportunities, rising risk and regional areas or topics of concern. Site visits are expected to include an advance planning call with involved operations team leaders, follow a prescribed plan and agenda while on-site, and wrap up with notes documenting findings and charting next steps that is circulated no more than five business days following the visit. Collaboration calls to review your findings are a critical part of activating long-term impact and improvement and are expected to follow prescribed cadences depending on business imperatives. Key Task (cont'd) We love growth - the CEC role has frequent involvement in touring and scoping potential new client partnerships. Presenting culinary plans during in-person or virtual presentations to bring the vision to life. Once won, you will lead the culinary specialty team’s approach to the new business opening planning and launch activities. Client retention is also a critical responsibility of this role - CECs lead current client improvement plans and are an important part of the flourishing of client relationships. Guide effective regionalization and the consistent use of menus which deliver the business and menu expectations of a wide range of client budget and service expectations. To achieve this goal, you will have access to the company’s deep group of experts in supply chain, menu engineering, seasonal ingredient selection and special event and promotional design. Ensure that each community is always prepared to meet regulatory inspections with excellent scores. Compliance with all company survey readiness and mandatory compliance regulations is a critical expectation. Participate in high visibility networking and showcase opportunities. Examples include client anniversary events, large scale CCL Hospitality Group and Compass Group signature events. Additional activities and duties as requested - to address evolving business priorities and the needs of the team and business. What it takes for success Excellent relationship building skills, verbal and written skills. Creative problem solving and negotiating. Influencing at many levels Impact and Influence; Emotional intelligence; Leadership presence Financial acumen and strategic business thinking Ability to manage all aspects of working independently without constant direct supervision. Leadership and project management skills with a proven ability to interact with, motivate others, and hold self and others accountable. Manage overhead budget in a fiscally responsible manner. Can prioritize workload and meet deadlines for a variety of deliverables. Education and Technical Experience Diverse culinary experience ranging from fine dining, high-volume restaurants, offsite catering, restaurants, resorts, catering. 5+ years of progressive back-of-house food service management experience required. 2+ years of experience in a multi-unit, multi-venue setting required. Experience managing a multi-state territory is highly desirable. 3+ years of full fiscal responsibility for culinary operations - P&L or Management Fee contract types counting as equally relevant. Expected skill set includes a high skill level related to managing costs related to staffing, food production cycle, sourcing and inventory management and all back-of-house responsibilities. Culinary experience within a Senior Living Life Plan or Continuing Care Retirement Community is valued. (Independent Living, Assisted Living, Memory Care, and Skilled Nursing service areas) Experience with typical suite of menu management technology to manage full cycle of food planning and production steps. We have several proprietary systems we will equip you with for success in this role. Education and Technical Experience (cont'd) Intermediate to high level of expertise in teaching and public speaking. Typical engagements range from teaching the Executional Framework course to internal teams to participating in new business sales presentations and internal client and board leadership. ServSafe Manager Certification required. Certified Dietary Manager (CDM) certification preferred. If hired without your CDM, we have a program which sponsors the acquisition of this certification. CEC (Certified Executive Chef) preferred through ACF or ProChef certification Levels II or III. Bachelor’s or associate’s degree in Culinary Arts preferred. Extensive professional culinary experience may be substituted for a degree in select cases. Proficient with Microsoft Windows platform and Office Suite - Word, Excel, Outlook and PowerPoint. Work Environment Requires repetitive wrist motion and occasional lifting of weights greater than twenty-five pounds. Active use of all safety PPE and safety expectations as required for the work setting. Extensive travel approximately 80% of the month over multiple states which includes frequent overnight hotel stays, air travel and driving. Coverage of 40-50 communities is typical. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL 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. CCL maintains a drug-free workplace. Req ID: 1381944 CCL Hospitality Group JON DAVIS [[req_classification]]