STK Steakhouse is the global leader in Vibe Dining. With

energetic, high-end restaurants and bars in cities like Las Vegas, New York,

Miami, London, and many more we take pride in our ability to execute an

unforgettable experience for our guests no matter the occasion!

Apply now to join the world of VIBE DINING as a key part of the

guest experience!

We are always looking for individuals that are looking to Grow

and Develop as new opportunities continue to be available in this expanding

company.

Job description

We strive for a premier culture that encompasses teamwork,

collaboration, and values. There is a passion in everything we do, and we are

looking for people with similar attributes. Get started on a career path as we

are always looking for individuals that are looking to grow and develop as new

opportunities continue to be available in this expanding company.

SOUS CHEF

POSITION OVERVIEW :

The Sous Chef supports

the Executive Chef AND Sous Chef in all operational aspects of the business. He /

She is second in command to the Chefs, being responsible for carrying out the

Executive Chef’s requests and orders, on all day to day operations of the

restaurant, production, staff, and brand quality.

Duties and Responsibilities

Executing and carrying the Executive

Chef’s requests and orders without questioning.

Ability to execute all positions on the

line and help line staff when they get behind.

Execute and oversee the production of

all menu items.

Complete understanding of work safety

and emergency procedures.

Expedite orders correctly and

efficiently to ensure smooth kitchen flow.

Fully understand the importance of and

have the ability to utilize standard recipe cards and plating guides.

Ensuring all reach-ins and walk-ins are

locked.

Perform line checks to include

temperature checks of all refrigeration, rotation and dating of all foods,

proper prep(taste), freshness and specials completed for the nights service.

Assisting with creation and execution

of daily specials.

Implement closing duties for the

runners, stewards, line / pantry cooks and ensure all duties are being completed.

Ensure all foods are up to our quality

and standards, all specials are current with the seasons and trends, coach and

train the staff to THE ONE GROUP brand of food.

Possess good math and English skills

for calculating, communicating, writing requisitions / completing food

inventories and for retrieving information as needed.

Work closely with staff to ensure that

their respective jobs are being executed as per company guidelines.

Ensure A+ standards for kitchen

cleanliness and follow all Health Department Guidelines to ensure proper food

handling from the beginning to the end when the food is leaving the kitchen.

Attend all weekly management meetings

and corporate meetings that are scheduled. Hold monthly mandatory kitchen

meetings and address all issues that arise.

Assisting the chefs and coordinating

with the purchaser with ordering on a daily basis.

Assisting the chefs with the scheduling

on a weekly basis.

Prevent breakage by monitoring kitchen

crew.

Inspire and motivate kitchen staff.

Fiscal

Responsibility

Assisting and monitoring daily labor

and food cost reporting sheets to ensure costs are trending within budgeted

parameters.

Assisting reviewing monthly profit and

loss statement and acts on all variances.

Helps ensure all overtime

is authorized

QUALIFICATIONS / PRIMARY

JOB REQUIREMENTS

Minimum 2 years professional

hospitality leadership experience in a similar environment

Fully understand the purpose of and

have the ability to produce all Mother Sauces, all stocks and have the ability

to utilize them to make any other needed sauce.

Competent in fabricating all meat, fish

and poultry.

Understand the differences and uses of

all herbs and types of seasonings.

Intermediate to Advance Knowledge of

Pastries and Garde Manger

Knowledge and the ability to produce

various ethnicities of foods

Excellent product identification

knowledge in produce, meats, fish, herbs, grains and equipment.

Understand, and have the ability to

train, on all basic cooking methods : braising, poaching, roasting, steaming,

sauté, grilling, blanching.

Excellent knife skills, ability to cut

all vegetables and fruits in all utilized cuts and have the ability to train

and monitor others..

Management certified according to state

health department criteria

company offer the following Insurance benefits to all full time and variable

benefit eligible employees (waiting period applies)

Medical

Dental

Vision

Group Life and Disability

Group Accident Insurance

Group Hospital Indemnity Insurance

Group Critical Illness Insurance

company offer the following benefits to all employees regardless of

position or status

Employee Assistance Program (EAP)

Dependent Care Benefit

Employee Dining Discounts and / or

complementary meals onsite

Traditional and Roth 401K Plan

Commuter Benefits

Description :

We are seeking an Experienced Sous Chef to join our team! You will thrive in a fast-paced environment and have the opportunity to grow the brand as we expand into new markets across the country.

Responsibilities :

• Oversee day-to-day culinary operations
• Coordinate food and kitchenware orders
• Check freshness and quality of ingredients
• Work with management to create a memorable experience for guests

Benefits Include :

• Medical Insurance
• Dental Insurance
• Vision Insurance
• 401K

Requirements : Qualifications :

Qualifications :

• Previous experience in culinary arts, cooking, or other related fields
• Knowledge of cost and labor systems
• Passion for food and cooking techniques
• Strong leadership qualities
• Ability to thrive in a fast-paced environment

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Villa Gardens Front Porch is an Equal Opportunity Employer.

We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or status as a veteran in accordance with the applicable nondiscrimination laws.

Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and Department of Justice Criminal background clearance.

JOB SUMMARY Under the supervision of Director of Dining Services or Executive Chef, the Chef oversees and coordinates activities of kitchen workers to prepare and cook food for residents and employees of the facility.

Assists Director of Dining Services and / or Executive Chef in the organizing and directing of food preparation for Special Events and Theme Days, by performing the following duties. ESSENTIAL FUNCTIONS

• Provide quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.
• Comply with Standards of Service and assists in assuring the same from all kitchen employees.
• Assist in managing day-to-day operations of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling by training kitchen and dining room employees on how to handle leftover food items.
• Assist in supervision and training of all employees.
• In conjunction with the Director of Dining Services or Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas / activities.
• Establish and require strict adherence to health department sanitation and food handling guidelines.
• In conjunction with the Director of Dining Services or Executive Chef, develop menus & create and ensure adherence to recipes and product specifications.

Train kitchen staff on all new menus.

• Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.
• Maintain effective working relationship with kitchen and dining room management, staff, residents and all other departments.
• Complete daily food orders based upon scheduled banquet events and projected levels of business.
• Conduct regular inspections of the entire kitchen / dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Follows highest standards of cleanliness.

Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.

• Ensures & follows department safety standards, practice correct body mechanic techniques and participate in campus-wide safety programs.
• Performs all duties in a safe and efficient manner.

Wears safety equipment as required for the job.

Reports any safety hazards and / or accidents to supervisor.

Attends all mandatory in-service meetings.

Complies with all department and facilities policies and procedures.

• Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies.
• Directly and / or indirectly supervise 5-10 cooks, assistant cooks and food service workers.

Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Responsibilities may include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance;

rewarding and disciplining employees; addressing complaints and resolving problems. JOB REQUIREMENTS and QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skill and / or abilities required.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Associate's degree (A.A.) or equivalent from a 2-year College or technical school; or 3-5 years related experience or training.
• Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
• Ability to apply concepts of basic algebra and geometry.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• ServSafe or Equivalent Certification required.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Under the direction of the General Manager, the Executive Chef’s primary responsibility is to manage all aspects of the kitchen and culinary staff.

In addition, the Executive Chef will manage the kitchen food purchasing, specifications, labor and culinary operations to achieve the highest quality of cuisine and profitability while maintaining Air Culinaire Worldwide Standards.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Recruiting, interviews, hires and training of existing and new kitchen personnel.
• Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required.
• Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed.
• Becomes resident subject matter expert (SME) for all hot and cold culinary processes within kitchen.
• Designs, supervises, coordinates and participates in training, educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel.
• Maintains updated knowledge of current culinary and packaging and consumer dining trends
• Implements and trains Food Safety, oversees / purchases food, establishes production levels and inventory controls, manages / controls food cost issues and provides direction and executes solutions
• Responsible for ensuring timely food handling, storage, prep and production.
• Maintains & manages Air Culinaire Worldwide kitchen specifications and SOP’s as required.
• Participates in and implements Sales and Marketing programs as required from the culinary perspective.

We offer full benefits :

• Healthcare benefits : Medical, Dental, Vision. (Employee only, employee plus spouse or employee plus family)
• In addition, Basic Life Insurance, Short Term Disability Insurance and Long Term Disability Insurance are company paid benefits.
• We have a generous Vacation Program,
• 401K Retirement Plan for eligible employees, plan entry is the first day of the month following 30 days of employment (discretionary company match is 75% of the first 6% of participant contributions up to the contribution maximum for the 2022 Plan Year, must be 21 years of age to participate in this plan .
• There are other Supplemental Benefits. Air Culinaire Worldwide considers 30 worked hours a week a full-time employment status and all full-time employees qualify for benefits.
• See our benefits here : Benefits Guide 2023
• Be a part of a strong team environment

We are a promote-from-within company and top performers can achieve career goals quickly in this fast-paced growth organization!

See more about us here : Watch Me To Learn About How Exciting it is to Work for Air Culinaire Worldwide

REQUIREMENTS

Culinary degree or equivalent experience in a professional kitchen environment within catering or fine dining establishment required as well as a current Safe Food Handling Certificate.

Strong experience in food purchasing / ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential.

Other required experience includes food and equipment safety as well as strong knowledge of food production. Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs.

Must have demonstrated ability to manage and maintain customer accounts, as well as attention to detail. Must be able to demonstrate strong Managerial skills, including team-building, hiring, skills training, disciplining, performance reviews, cross-training and employee development.

The Kitchen Manager / Executive Chef must have an excellent driving record and valid driver’s license, and be able to pass a FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings.

Disclaimer :

This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.

Ciela is a retirement community designed for better aging.

Executive Chef Culinary Services Director Restaurant Manager Job Description

The Director of Signature Dining is responsible for oversight of all aspects of the food service program including the planning of menu cycles, selection and purchase of food and supplies, and ensuring quality and safety standards are met.

Executive Chef Culinary Services Director Restaurant Manager Job Description

• Paid time off
• Health insurance (for full time)
• Dental insurance (for full time)
• Retirement benefits or accounts
• Education assistance or tuition reimbursement
• Workplace perks such as meal and coffee
• Variable schedule options

Executive Chef Culinary Services Director Restaurant Manager Requirements :

• Completion of certified culinary arts training program preferred.
• Minimum of 5 years food service experience with progressively increasing responsibility, and a minimum of 3 years in a management position.
• Previous experience in both hotel / restaurant and senior living settings preferred.
• Must have demonstrated ability to create and implement menus that include variety, interest, and appeal, while also meeting the nutritional needs of the senior population
• Must understand special diets for Senior Living including NAS, CCHO, Mechanical Soft and Puree.
• Must have a strong commitment to customer service and desire to exceed customer expectations.
• Must be able to read, comprehend, write, and speak English to communicate effectively with residents, families, other team members and vendors.
• Must have basic computer skills, including Word and Excel.
• Must be detail oriented and possess strong organizational skills.
• Must meet all health-related and / or food handling requirements pertaining to local or state regulatory agencies.
• Must maintain current CPR / First Aid credentials
• Must maintain current Food Handlers credentials
• Must maintain annual Continuing Education Credits
• Must be able to perform duties and responsibilities (Essential Job Functions) with or without reasonable accommodation.
• Subject to pre-employment screening including physical, TB testing and criminal background check.

Executive Chef Culinary Services Director Restaurant Manager Essential Functions

• Responsible for hiring, training, directing, and evaluating all kitchen team members and Dining Room Supervisor
• Assists Dining Room manager with hiring, training, directing, coaching, and evaluating serving team members.
• Ensures that all food service team members are properly trained and certified, if required, and maintains accurate and timely records of training and / or certification.
• Maintains knowledge base of current OSHA, local and state regulatory agency guidelines and ensures that kitchen and food service program maintain regulatory compliance.
• Ensures that the dining department meets all licensing standards and requirements. Trains staff to function within appropriate guidelines and to adhere to standards and licensing requirements at all times.
• Serves as a member of the Community Management Team and assists Executive Director with other management duties, as necessary.
• Orders, monitors, and maintains an adequate inventory of all food supplies, kitchen and dining room small wares and equipment, to ensure efficient and effective operation of the food service program.
• Establishes menus and recipes in consultation with a Registered Dietitian, and ensures that meals provide variety, interest, and appeal, while meeting the nutritional needs of the residents
• Works in conjunction with the community’s management team in providing food for, and participating in, community special events, parties, and marketing functions.
• Develops, monitors, and maintains quality standards for the storage, preparation, and presentation of food.
• Develops and implements sanitation schedules for production areas, equipment, dining rooms and general kitchen area.
• Orders supplies and procures all food such as raw food, dairy products, meat, bakery items, and all other consumables used in the kitchen.

Establishes a check-in procedure for food receipts, maintains weekly inventory of food supplies at established levels to meet budget objectives and routinely assesses quality and price of purchases.

• Develops and oversees budget for Signature Dining Department
• Draft, negotiate, and administer contracts with vendors relating to the above procurements and evaluates performance / quality of vendors.
• Maintains strong working relationships with all vendors relating to above procurements.
• Attends all required team member meetings and in-service training sessions.
• Upholds Residents’ Rights as defined by state regulations and by Company policy, at all times.
• Supports and upholds all other Company policies, and the service philosophy.
• Reliable and predictable attendance
• Other duties as assigned.
• This is a full-time position, including availability on occasional evenings, weekends, and holidays.

Starting Salary Range $82,000 - $110,000 annually

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