Sous Chef at Csig

High salary

Regional Executive Chef

Wallick Communities New Albany, OH

DescriptionAt Wallick Senior Living Communities, we believe dining is more than a meal - it's an experience that brings people together. As a Regional Executive Chef, you'll lead the change in creatin

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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

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Executive Chef

Sodexo Columbus, OH

Returning Users Log Back In Unit Description Sodexo Corporate Services is seeking a creative open-minded Executive Chef for Nationwide Headquarters located in Columbus, OH. We are obsessed with local products, culture, hospitality, great food and...

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 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.

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.

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.

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.

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]]

Columbus, OH

Posted 2 days ago

60.000 - 80.000

Job Description

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

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

Equal Opportunity Employer #J-18808-Ljbffr