We believe that the greatest factor in the success of our business is our team. We work hard to attract, hire, mentor and provide growth opportunities for energetic hospitality driven individuals.

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 8 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

Working at STK Steakhouse

  • Health insurance
Apply Now

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STK Steakhouse Nashville, TN
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We believe that the greatest factor in the success of our business is our team. We work hard to attract, hire, mentor and provide growth opportunities for energetic hospitality driven individuals.

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 8 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

Working at STK Steakhouse

  • Health insurance
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At Indigo Road, our goal is to be the best job you'll ever have in the hospitality industry. No joke, it's what we truly aim for.

We believe that by taking care of you, you'll best take care of our guests. It's working. In addition to generous benefits and job openings across 30+ locations, we have internal growth opportunities for everyone who wants it.

But most of all, we have heart. Founded in 2009 by Steve Palmer, IRHG sets itself apart in the industry by fostering an environment where our people come first.

We want to meet you. Come join us in our mission to change the hospitality industry, forever.

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Helmed by Executive Chef Kevin Getzewich, the menu offers a variety of seafood dishes thoughtfully presented in both raw and wood-fired preparations.

Inspired by the beautifully simple flavors of the sea, Getzewich partners with local and regional fisheries, farmers, and purveyors to showcase the Lowcountry's bounty through fresh, seasonally driven cuisine.

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You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite.

As the Chef de Cuisine you'll encourage staff development and promote a positive experience for staff and guests to achieve P&L goals.

You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done.

As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food.

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  • Oversee, maintain and manage food and service quality
  • Assess, implement and manage service standards by ensuring consistency across operational procedures
  • Achieve financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances and initiating corrective actions
  • Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH / BOH)
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  • Lead by example and set the tone for health, safety and cleanliness throughout the property

WHAT TO EXPECT. IN THE KITCHEN & ON THE LINE

Your schedule may vary (days, nights, weekends, holiday's) based on seasonality, covers, and hours of operation but in general you can expect to work 45 to 50 hours a week - because we prioritize work / life balance.

  • Work Collaboratively : to achieve a one-team one-dream mentality that promotes the hiring, and nurturing of the right people ready to serve our guests, achieve financial goals and create memorable experiences
  • Practice Humility & Transparency : to support culture and an ethical environment where everyone feels safe, cared for and inspired
  • Act With Integrity : be able and willing to perform all responsibilities of each position in the kitchen when needed. Lead by example and set the tone for health, safety and cleanliness throughout the property
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  • Leave a Lasting Impression : provide a sense of home through quality, consistency, and teamwork
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  • Retirement Planning : 401K (50% in match up to your first 6% investment), Roth, or both
  • Home Loan Program : A zero-interest housing loan program to help you purchase a home.
  • Working Advantage : Cost-free employee savings program for electronics, appliances, apparel, cars, flowers, fitness memberships, gift cards, groceries, hotels, movie tickets, rental cars, special events, theme parks, and more!
  • Hospitality School Loan Program : A zero-interest hospitality school loan program to help you attend college classes in the hospitality industry
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  • Strong problem resolution skills
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The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.

The Indigo Road Hospitality Group is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws.

This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.

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Hachland Hill

An Executive Chef oversees the daily operations of restaurant and hotel kitchens. This may include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product.

Top candidates are creative, service-oriented and level-headed.

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  • Reviewing staffing levels to meet service, operational and financial objectives.
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Working at Hachland Hill

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