Job Description :

The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service.

Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.

Requirements :

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 ability required.

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

• Excellent verbal and written communication skills
• Excellent critical thinking and decision-making skills
• Must be able to maintain tact and cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Ability to have a highly motivated and energetic personality
• Ability to take initiative and exhibit flexibility
• Excellent guest service skills
• Have interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor
• Able to effectively communicate in English, in both written and oral forms

Responsibilities :

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned) :

FOOD QUALITY

• The Chef will provide "excellent quality" and "presentation" of all food to the guests.
• The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed

upon.

In maintaining the standard of "excellent quality", the Chef is responsible for ongoing training and communicating these

standards to the staff.

SERVICE

Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the

menu.

• It is the Chef's responsibility to participate in service education through :
• Daily line-ups;
• Quarterly menu meetings; and
• New server training programs
• It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
• The goal is to execute all tickets in twenty minutes or less.

FINANCIAL OBJECTIVES

• It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.
• If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's

responsibility to identify the problems and bring them promptly to the attention of the General Manager.

FACILITY MAINTENANCE

• Maintain a high level of cleanliness in the kitchen facilities.
• It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and

downstairs prep area.

The Chef should make the appropriate assignments within his staff.

SUPERVISORY RESPONSIBILITIES :

Assists the General Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and

evaluation of this unit.

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising

performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Conditions :

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

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

• The noise level in the work environment is usually loud
• The employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach with

hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds

Qualifications and Competencies :

• Degree in Culinary Arts
• Food Safety / Manager Certification
• Customer / Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports, purchase orders, menus and correspondence.
• Ability to communicate to groups of customers or employees of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability

to compute rate, ratio, and percent.

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.

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences.

50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Delivering Unforgettable Experiences at the Caley

The stories begin here at Waldorf Astoria Edinburgh The Caledonian :

Known locally as the Caley , Waldorf Astoria Edinburgh The Caledonian, was built in 1903 and is one of Edinburgh’s most iconic landmarks.

Standing proudly at the West End of Princes Street, this former Victorian railway-building hotel nestles in the shadow of Edinburgh Castle.

Its reputation for style and excellence has attracted international visitors and notable personalities for over one hundred years.

Click on the links to get a glance inside the doors of our hotel : , ,

WELCOME TO A WORLD OF OPPORTUNITIES

Why do we enjoy working here? This is more than just a workplace.

• Here you have the opportunity to develop and discover yourself as much professionally as you do as a person.
• Here they support you and encourage your individuality.
• Here you will meet incredibly inspiring people you can call friends, for life.
• Here we are incredibly passionate about delivering special unforgettable moments to our guests and colleagues.
• At the Waldorf Astoria Edinburgh The Caledonian, we are proud to guarantee every team member at the hotel a wage of at least ELEVEN POUNDS per hour!
• We can coach, train and develop you to help find your passion, whether it is your first role in hospitality or you are ready to take that next step.

A WORLD OF REWARDS

• Hourly Rate of £13.50 per hour (plus gratuities which are shared across the team / and you will also be included in our fantastic upselling program).
• As a permanent contracted Team Member, you will enjoy time and a half for any overtime, including bank holidays.
• We are able to offer Full Time
• Chef whites provided and laundered
• Free and healthy meals when on duty catering to a variety of dietary requirements
• Short Term accommodation to support your relocation from other areas of the UK or further (subject to availability)
• Grow your Career your next position could be as a Team Leader or Supervisor.
• Personal Development programmes designed to support you at every step of your career with our own Learning and Development Manager based at the hotel.
• A chance to make a difference through our Corporate Responsibility programmes Find out what and how we are doing ()
• Team Member Travel Program : discounted hotel nights from FORTY POUNDS per night around the world with GO HILTON! As well as a free stay at the hotel on the successful completion of probation
• 50% off Food and Beverages (subject to individual outlets)
• Team Member Referral Program offered at a rate of £500 per a successful referral
• High street discounts : with Perks at Work - offering a wide range of retail discounts, including cinema tickets, supermarket discounts and many more
• Holiday : 28 days including bank holidays (increasing yearly for every full year you work up to 33 days)
• Discounted dental, health cover and life insurance
• Modern and inclusive Team Member’s areas
• Recognition non-stop all year long!
• Birthday join us for a team birthday dinner at the hotel
• Want to find out more- follow us on the

We look forward to explaining in detail the range of magnificent benefits that you would expect from a global hotel organization like Hilton Worldwide.

Waldorf Astoria is effortless Luxury rooted in elegant service, delivering unforgettable experiences.

If you understand the value of personalised attention and know how to treat even the most extraordinarily different experiences with the same rich level of guest service, you may just be the person we are looking for!

• You will join the kitchen brigade, working in your designated section.
• You enjoy leading your section and your Commis Chefs to produce high quality dishes impeccably prepared and served. You will support the Head Chef and Sous Chef with creating and testing menus, and with achieving departmental targets.
• Are you an experienced Chef, positive and passionate about food and eager to be part of a stellar kitchen brigade? Then this is the job for you!
• Ensure all food preparation meets standards
• Prepare and present high quality food
• Supervise staff
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mis-en-place for all relevant menus
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Assist Head Chef / Sous Chef in the training of all staff in compliance of company procedures
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Be environmentally aware

We look forward to welcoming you to our hotel and to giving you the opportunity to work with our fantastic Managers, who can coach and develop you in achieving your personal goals in your future hospitality career.

We are open to confidential conversations with candidates about the role as part of the application and recruitment process.

Please email if you have any questions in regards to the job opportunity.

WHAT MAKES US SPECIAL IS WHO WE ARE, AND WE ARE HILTON!

Hospitality Integrity Leadership Teamwork Ownership Now

With a fresh, modern expression of its rich, authentic, legacy, Waldorf Astoria provides guests the exceptional environment and the personalised attention of the True Waldorf Service in Landmark destinations around the world.

Find out more about all our brands and hotels -

Schedule

Full-timeBrand : Waldorf Astoria Hotels & Resorts

Culinary

EOE / AA / Disabled / Veterans

MEANINGFUL BENEFITS FOR YOUR CAREER & WELL-BEING

We support the well-being and performance of Team Members with industry-leading rewards, recognition and support to meet their needs and dreams : Best-in-Class PTO

Go Hilton Travel Discount Program

Hotel rates as low as $40 / night! Health & Welfare Benefit Plans Debt-Free Education Retirement Savings Program Employee Stock Purchase Plan Mental Wellness Support

Flexible Schedules Access to your pay when you need it

through DailyPay

Our client, a very well know food company, is looking to hire a Chef in Battle Creek MI

Pay : $33.65

Duration : 1 year with possible hire or extension

Summary :

We are wanting to know more about you, why you chose the culinary industry, and any other info you would like to share. Get creative!

Our client is looking for another candidate to start a new fellowship with the Culinary Team based in CHICAGO, occasionally traveling to Battle Creek.

The purpose of these positions is several fold :

• To offer real-time insight and practical education into the world of food research & development and large-scale, branded manufactured foods to a cook / chef
• Further our commitment to education and advancement of POC in and around the food industry that is not work in a restaurant
• Expose our global work force to foods, ingredients, and cultures outside their own repertoire.

Minimum one year working in a restaurant ServeSafe

Certified in State of Michigan or Illinois Comfortable making live presentations Comfortable being filmed

Fully proficient in Microsoft Office Suite including MS Work, Excel, etc. Familiar with video editing software like, Adobe Premium Pro

Please include a written essay that can be as long / short as you would like. Essay should elaborate on why you are interested in this position.

You can include personal and professional info on this essay if desired.

Please also provide a 2-minute video presentation.

As part of our promise to talent, Kelly supports those who work with us through a variety of benefits, perks, and work-related resources.

Kelly offers eligible employees voluntary benefit plans including medical, dental, vision, telemedicine, term life, whole life, accident insurance, critical illness, a legal plan, and short-term disability.

As a Kelly employee, you will have access to a retirement savings plan, service bonus and holiday pay plans (earn up to eight paid holidays per benefit year), and a transit spending account.

In addition, employees are entitled to earn paid sick leave under the applicable state or local plan. Click here for more information on benefits and perks that may be available to you as a member of the Kelly Talent Community.

You should know :

Your safety matters! Visit the COVID-19 Resource Center for the latest information, policies, and frequently asked questions.

Get a complete career fit with Kelly

You’re looking to keep your career moving onward and upward, and we’re here to help you do just that. Our staffing experts connect you with top companies for opportunities where you can learn, grow, and thrive.

Jobs that fit your skills and experience, and most importantly, fit right on your path of where you want to go in your career.

About Kelly

Work changes everything. And at Kelly, we’re obsessed with where it can take you. To us, it’s about more than simply accepting your next job opportunity.

It’s the fuel that powers every next step of your life. It’s the ripple effect that changes and improves everything for your family, your community, and the world.

Which is why, here at Kelly, we are dedicated to providing you with limitless opportunities to enrich your life just ask the 300,000 people we employ each year.

Kelly Services is proud to be an Equal Employment Opportunity and Affirmative Action employer. We welcome, value, and embrace diversity at all levels and are committed to building a team that is inclusive of a variety of backgrounds, communities, perspectives, and abilities.

At Kelly, we believe that the more inclusive we are, the better services we can provide. Requests for accommodation related to our application process can be directed to Kelly’s Human Resource Knowledge Center.

Kelly complies with the requirements of California’s state and local Fair Chance laws. A conviction does not automatically bar individuals from employment.

Sous Chef Position Summary :

Under the direction of the Culinary Director, primary responsibilities include, but are not limited to, Assisting the Culinary Director in the overall functioning of the dietary department.

Primary Responsibilities for Sous Chef :

• Ensure the highest quality of customer service is available for our residents.
• Assists the Culinary Director with proper orientation and training of new staff.
• Verifying staff are in proper uniforms daily.
• Responsible for knowing all information in the employee-handbook.
• Responsible for maintaining proper / hygienic food handling techniques and the overall sanitation requirements of a food service area and the personnel.
• Responsible for walking through the dining room during meals communicating with residents regarding satisfaction.
• Responsible for setting up food and supplies for special events in coordination with the building Executive Director and Lifestyle Director.
• Responsible for maintaining sanitary conditions in dining room areas.
• Responsible for overseeing the proper use of all dietary equipment.
• Responsible for carrying out any emergency procedures required during shift.
• Notes and reports areas or articles in need of repair.
• Engage in prospective resident visits.
• Maintain regulatory compliance where applicable.
• Other duties as assigned by Culinary Director or Executive Director.
• All Assistant Cooks must obtain and maintain a Serve Safe Certification.
• Must be able to work every other weekend.

No way this is a real job..." you say.

Want references from our team?" we respond with total ease... after a decade in the biz it's no biggie.

We're no fly-by-night company that gives you 5-13 hours of "full-time" work a week! Not only do we stabilize your hours while we're building your calendar, but we also have associates earning from $3,000-6,500 in referral bonuses in their first year alone.

NO JOKE! We have no limits on your greatness, do you?

Are you looking for a unique way to cook for a living and still have a life, too? Tiny Spoon Chef is accepting applications for a dynamic and fun position full of self-driven, creative, and fast-paced cooking all around the Chicago, IL area.

Work with the best team who are always looking for new ways to grow.

What's a typical day? Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation.

Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building / cooking workshops.

This job opportunity is a full-time position primarily scheduled from Monday to Friday, but there may be occasional night or weekend events.

The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program.

Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement.

Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification & State specific Allergen, and have a reliable vehicle.

Previous experience / familiarity with computer / email / Google Workspaces / social media is preferred. All applicants offered a position will be subject to a background check.

Travel may be required during training. (TSC compensates for travel.)

A cover letter is highly encouraged.

Pay : Starting $22 per hour

Supplemental pay types :

• Bonus pay
• Unlimited referral bonuses
• Paid training

Schedule :

• 8-hour shift
• 10-hour shift
• Day shift
• Monday to Friday

Requirements

• Culinary experience : 4 years (Required)
• We require all employees to be up to date with their Covid-19 vaccinations and boosters.
• Certified Food Protection Manager (CFPM)

Benefits

• Retirement Plan (401k)
• 401k 4% Matching
• Short & Long Term Disability
• Health & Dental Insurance
• Life Insurance
• Paid Time Off
• Profit Sharing