Position Description Summary :

The Sous Chef uses his / her skills to ensure that safety, sanitation, quality, and security standards are adhered to by inspecting the location throughout the visits to enforce compliance with the laws, company policies, and regulations.

She / he collaborates with the team for sale, design, preparation and delivery of high-quality product and service and is accountable for ensuring all related programs are effectively and properly implemented including seasonal and promotional programs.

She / he is accountable for developing and maintaining a positive relationship with customers, superiors, peers, and subordinates by conducting quality-assurance procedures.

Duties and Responsibilities :

• Builds cooperative relationships with national and local market prepared food vendors.
• Develop strategic alliances based on innovation and product development.
• Negotiate pricing, vendor programs, delivery, and payment terms for prepared food products.
• Facilitate mutually beneficial agreements around promotional opportunities and support.
• Be first to market in new products, innovation, and points of difference.
• Conduct regular Quality Assurance tastings and evaluations to ensure recipe adherence, food quality, and consistency.
• Launch / expand successful prepared food product lines and implement successful exit strategies for unproductive merchandise.
• Completes all required reports, logs, and culinary audits / reviews in a timely manner.
• Lead, contribute to and execute parts of the culinary strategic plan for the division.
• Launch line reviews in support of customer and seasonal expectations.
• Leverage fact-based decision making to drive growth and profitability.
• Assists in kitchen schematics design and recommends adjacencies that support the efficiency of the space.
• Orientates new cooks within their respective area, core culinary standards and established food programs.
• Provides support for new restaurant openings and / or renovations.
• Provides leadership to culinary team members and kitchen managers.
• Assists with training, coaching and development of culinary team members.

EDUCATION, EXPERIENCE, CERTIFICATIONS :

• Proficient in the following dimensions of restaurant functions : food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record-keeping, and preparation of reports.
• Obtain and maintain current ServSafe Food Manager’s Certification within six months of hire / promotion.

POSITION QUALIFICATIONS :

• Ability to work various shifts in a 7 / 365 team oriented environment
• Excellent customer service skills and an ability to communicate effectively
• Self-starter able to prioritize and handle various tasks simultaneously
• Proficient in the following dimensions of restaurant functions : food planning and preparation, purchasing,

sanitation, security, company policies and procedures, personnel management, recordkeeping, and

preparation of reports.

• Ability to lift a minimum of 25 lbs. perform essential job functions such as standing, bending, reaching, climbing on ladder, and walking long distances.
• Standing for long periods of time and the ability to work in environment with varying temperatures.

JOB OVERVIEW

Sunrise is the best place that I've ever worked, simply because of the people. We provide quality care in an environment that feels like home.

Our focus is doing what’s right for the resident. For me, that’s a big breath of fresh air."

Sunrise Leader At Sunrise, our Dining Services Coordinator is responsible for providing overall leadership and management of the dining operations in the community.

RESPONSIBILITIES & QUALIFICATIONS

Responsibilities :

• Supervising the dining service team
• Hands-on leader for all the dining service activities
• Preparation of food
• Managing the food inventory and supply budget
• Complying with regulatory and sanitation standards and ensuring accordance with Sunrise menu programs
• Hiring, training and scheduling Qualifications :
• Requires at least 2 years experience as a managing chef or cook
• Sanitation certification and proficient in nutrition and therapeutic diets
• Previous experience in managing and motivating dining service team members in a high quality dining environment is required
• Handle multiple priorities
• Possess written and verbal skills for effective communication
• Be competent in organizational, time management skills
• Demonstrate good judgment, problem solving and decision making skills
• Computer skills in Microsoft Office and the ability to learn new applications are also required
• The ability to work weekends and a flexible work schedule

We'll fill up your gas tank for your first year of Employment! Culinary Team Members will receive a weekly $50 commute stipend in their paycheck, up to $2600

Are you passionate about food and providing consumers with an unforgettable dining experience? If so, we have an exciting opportunity at our busy restaurant to be our next line cook.

We require an experienced cook who is familiar with a wide range of cooking techniques, including poaching, braising, roasting, charbroiling, sautéing, grilling, frying, and baking.

You must ensure that every order is cooked properly according to our standard recipes and that it fully satisfies our guests' demands and requests.

Our ideal candidate has outstanding time management skills as well as a team-first mindset to effectively assist other kitchen personnel and keep our operation running smoothly and efficiently.

Apply today if this sounds like a fantastic opportunity to advance your culinary career! Compensation :

$15 - $16 hourly

Responsibilities :

• Ensure that all interactions with visitors, vendors and colleagues are conducted in a professional and friendly manner
• Establish a system of food stations and stock them with all of the necessary ingredients for the shift
• Guarantee that quality food is supplied, by adhering to specified storage and waste control requirements for meats, vegetables, fruits, and dairy products
• Keep all workstations, counters, cooking equipment, and refrigerators clean and sanitary according to health and safety rules
• Prepare food orders on the line by cooking items to order, grilling, broiling, sauteing and meet all presentation guidelines and follow standard recipes

Qualifications :

• Ability to understand and comply with kitchen sanitation, safety and equipment usage, and food storage
• We prefer some experience working in the food service industry
• Possesses a strong work ethic and have high attention to detail
• Display excellent communication and interpersonal skills with customers and coworkers
• Candidates must have completed high school or received similar certification such as a GED

About Company

We are a great place to work!

Snooze Who Are We?

Morning people! Yes, we are those

people. We are a full-service breakfast restaurant, and we want each morning to

feel like your weekend and happy hour rolled into one no matter which side of

noon it’s on. We’re the place where you can be you, and where our regulars are

anything but. Everyone’s welcome at our table, because the same goes for our

people as it does for our dishes : the unexpected twists are what makes them so

special.

The Head Chef Role at Snooze

Snooze Head Chef , you are ultimately responsible for ensuring the

highest quality of food and standards in and out of the kitchen. Your primary duties include leading all

kitchen functions involving food purchasing, storage and inventory, preparation

and overall adherence to Snooze quality, methods and safety and sanitation

standards. You are the leader in training all Snoozers in methods of cooking,

preparation, plate presentation, portion and cost control and cleanliness. It

is your responsibility to efficiently staff and schedule your kitchen adequately

to facilitate preparation and execute production while maintaining standard

labor costs. Your ultimate goal is to maintain the WOW factor of Snooze food,

while creating an environment that fosters creativity, education, and personal

development.

The Benefits!

At Snooze, we not only want to pay you for the great work you do each and every

day, but we also want to help you take care of yourself and your family. Below

is a breakdown of a few benefits Snooze offers for this position.

Competitive

quarterly operational performance bonus

Additional

competitive yearly bonus for incredible P&L management

Long-term

incentive program rewarding 5 years of service with a cash bonus, time

off, and funds for personal development

No late nights you’ll be

home by dinner time every night!

$50 per month

for cell phone reimbursement due to using your personal phone for

restaurant support (reimbursed monthly)

Weekly

pay and competitive hourly rates

Competitive

Basic Health, Dental, Visions, Pet and Accident Insurance Plans

Employer paid

Short Term disability and Life Insurance Plans

401k / Roth 401k

Plans

Unlimited

affordable Telehealth program

120 Hours (15

days) of vacation time accrued per year and paid at a regular rate

40 Hours (5 days)

of paid sick time paid at regular rate per year

Four (4) Paid

Holidays

8 Hours (1

day) of paid community volunteer time paid at regular rate per year

100% paid meal

benefits

Other benefits

including potential field trips, community engagement, and personal and

professional growth

Closed

Thanksgiving and Christmas Day to spend time with family and friends.

opportunity for development and advancement opportunities.

Unlimited

dance parties!

The Position Specifics

Accurately manage all Heart of House

Snoozers to ensure adherence to all Snooze policy, efficient, careful and

effective use of time and overall creation of a happy kitchen serving the best

Snooze food every day.

Be knowledgeable of Snooze policies

regarding personnel and administer prompt, fair and consistent corrective

action for any and all violations of company policies, rules and procedures.

Maintain quality standards according to

the guidelines of Snooze Food, ensuring the best possible product goes in and

out the kitchen doors.

Assist the GM and management team in

making employment and termination decisions including interviewing, hiring, training,

evaluating, reviewing, and disciplining kitchen personnel as appropriate.

Properly train all Heart of House

Snoozers about the practices regarding cleanliness, sanitation, equipment safety

and proper kitchen tool usage.

Prepare all required paperwork,

including inventory, ordering, forms, reports and schedules in an organized and

timely manner.

Ensure that all equipment is kept clean

and in excellent working condition through personal inspection and preventative

maintenance plans.

Control food cost and usage by

following proper and responsible requisition of products from vendors, organized

product storage procedures, standard recipes and waste control efforts.

Control labor cost by scheduling based

upon forecasted sales, positions needed, and proper time management.

Lead the instruction and training of

Snooze basic safety and sanitation procedures and guidelines to all staff.

Create a fun, safe and rewarding work

environment for all Snooze kitchen employees.

Is this the role for you?

Head Chefs at Snooze...

Must be 21 years of age and be authorized to

work in the United States.

Have knowledge of food, beverage, and service

generally involving at least 3+ years of operations and leadership experience.

Possess excellent basic math skills and can

operate a cash register and Point of Sale system. Must also be able to

communicate and understand the predominant language (s) of the restaurant’s

trading area.

Be able to work in a standing position for

long periods of time (up to 10 hours) and have the stamina to work 50 to 55

hours per week.

Let’s talk about safety

Your safety is our #1 priority. Because of

that, it is every Snoozer’s responsibility to ensure cleanliness, sanitation,

and safety within our restaurants. We hold both Snoozers and guests accountable

to our Safety Guidelines. We require daily wellness checks from all Snoozers

and are committed to a safe working environment.

Snooze is an Equal Opportunity Employer

Be a part of the immersive, appetite-driven hotel recognized for its high-end hospitality on a national level. Epicurean Atlanta has officially earned the coveted Four Diamond designation from AAA.

ABOUT EPICUREAN

It is about grit. An attitude. An elevated level of hospitality. Curiosity to seek out new hospitality trends. Desire to nurture relationships.

We surround ourselves with those who are like-minded and motivated to educate our guests on the Epicurean experience and bring it to life.

WHO WE’RE SEEKING

We are seeking a unique individual who will embody the heart and soul of a true epicurean while caring deeply about the brand and community.

Someone who acts as an extension of our pillars, values, and culture. This person is driven to create meaningful experiences for our team members, guests, and community while simultaneously ensuring the success of Epicurean Atlanta.

We want to work with someone at the top of their game, who brings a spirit of fun, authenticity, collaboration and genuine hospitality to their life and work.

We are seeking an individual who will help bring the vision of Epicurean Atlanta to life.

We have poured passion, energy, and excitement into crafting an extraordinary place and brand and know the right chef will be as inspired and passionate about this dynamic vision as we are.

Care for people, a belief in the power of the community, and a desire to create ordinary experiences drive us. Is this YOU?

JOB SUMMARY

As a Sous Chef, you are expected to show a desire and passion to work to the highest standards set and a willingness to anticipate and meet our guests needs, you will be required to have a minimum of 9 years culinary experience, preferably within a luxury hotel or restaurant.

Culinary trained degree preferred but not required.

ESSENTIAL RESPONSIBILITIES

• Show positive teamwork skills. Must command the ability to take direction and work ahead as directed
• Must have a good knowledge in food products, culinary preparation, and equipment
• Good knife skills required and will be responsible for the preparation, plating, and service of all foods
• Maintain company equipment and facility. Identify and enforce the maintenance of company assets and equipment through safe handling and storage
• Adhere to all company guidelines. Maximize guest service while working within these guidelines
• Work as directed to the highest standards set, you are expected to be able to read and follow recipes
• Manage and assist in the day-to-day operations and assignments of the kitchen team, communicate goals, and assign / prioritize work.
• Communicate effectively and ensure all policies, procedures and safety initiatives are known and followed by the team.
• Recommend and / or initiate disciplinary, or other team-related actions in accordance with company policies.
• Show reasonable knowledge of all Fire Marshall and Health Code regulations. Assist in all daily kitchen area inspections in regards to cleanliness, organization, and Health & Safety standards
• Assist in the participation of monthly inventories as directed
• Assist and participate in all aspects of cost control, including food cost, labor cost, equipment, and uniforms cost.
• Minimize Waste, Maximize Productivity, Respect Equipment, Value your Uniform
• Demonstrate a reasonable knowledge in all aspects of Food Handling & Sanitation standards
• Supervise and / or participate in the cleaning of the kitchen and all kitchen equipment
• Ensure the team is properly trained and has the tools and equipment needed to effectively carry out their job functions.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Maintain a sense of ownership for the restaurant & kitchen

INTERACT WITH OUTSIDE CONTACTS

• Guests to ensure their total satisfaction Vendors to order supplies and equipment
• Health Department and other regulatory agencies regarding safety matters and kitchen inspections. Other contacts as needed (professional organizations, community groups, local media)
• Fully responsible for outlet ordering, planning, scheduling, menu selections in accordance with standards and plating guide specifications.

Plan, prep, set up and provides quality service in all areas of food production to include, but not limited to hot menu items.

• Lead, train and monitor performance of kitchen team to establish and maintain effective employee relations in conducting formal and on-the-job training sessions for kitchen employees
• Maintain organization, cleanliness and sanitation of work areas and equipment and maintains and strictly abides by state sanitation / health regulations and restaurant requirements
• Maintain complete knowledge of and comply with all departmental / restaurant policies and procedures
• Meet with Restaurant General Manager / Restaurant GM regularly to review assignments, anticipate business levels, changes and other information pertinent to the job performance
• Prepare and assign production and prep work for culinary team to complete, review priorities

COMPLETE TRAINING PLANS FOR OPENING & CLOSING DUTIES

• Set up workstation with required mise en place, tools, equipment and supplies according to standards
• Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with the highest standards
• Inspect the cleanliness and organization of the line and workstations; rectify and deficiencies. Maintain throughout shift Prepare all dishes following recipes and yield guides, according to department standards
• Monitor performance of assigned team and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel
• Maintain proper storage procedures as specified by Health Department and restaurant requirements Minimize waste and maintain controls to attain forecasted food cost

MUST HAVES

• Degree or certificate in culinary arts with 3+ years of experience as a Sous Chef in a high-volume, local, or regional restaurant environment
• Impeccable track record and strong leadership skills
• Alcohol awareness certification and / or food service permit
• Valid health / food handler card by local or state government agency

Note : You must have JavaScript enabled in order to complete an application. If you wish to complete an application please enable JavaScript and reload the page.

Mainsail Lodging & Development is a proud equal opportunity / affirmative action employer committed to attracting, retaining, and maximizing the performance of a diverse and inclusive workforce.

It is Mainsail’s policy to ensure equal employment opportunity without discrimination or harassment based on race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity or expression, age, disability, national origin, marital or domestic / civil partnership status, genetic information, citizenship status, uniformed service member or veteran status, or any other characteristic protected by federal state and / or local law.

Mainsail Lodging & Development maintains a drug-free workplace.