Do you have a passion for helping people and want to make a true impact in your next career move? A Sous Chef at Sagora Senior Living is a creative and detail-oriented individual who works closely with the Culinary Director and other members of the culinary department to prepare nutritious and attractive meals that exceed resident’s expectations and ensure they have a delightful experience at every meal.

We put Residents First, and our Associates Matter! Join our team at one of our senior living communities offering independent living, assisted living, or memory care where we put Residents First while being team-focused and quality centered.

At Sagora, we invest and empower our team members for upward movement within the company and in their career. We are certified as a Great Place to Work based on team member surveys! Apply now to join our dedicated team who cares, just like you!

Our Core Values areCommitment, Empowerment, Communication, and Excellence!

Did you know that our name Sagora comes from the combination of two words Sage, which means wisdom or wise person, and Agora, which means a gathering place.

Our communities are a gathering place of wisdom!

Benefits :

On Demand Pay Request a pay advance of up to $500 and get paid the same day!

Discount and rewards program use for electronics, food, car buying, travel, fitness, and more!

Health / Dental / Vision / Disability / Life Insurance

Flex Spending Account

Dependent Care Flex Plan

Health Savings Account with employer contributions

401(k) Retirement Savings Plan with company matching!

Paid time off and Holiday pay

Associate Assistance Program counseling services at the other end of the phone!

Discounted Meal Tickets

Referral Bonus Program earn money for referring your friends!

Tuition Assistance (for programs directly related to associate’s position)

Lasting relationships with our residents! Our residents have so much wisdom to share!

Position Details :

Status (FT / PT / PRN) : FT

Shift(s) : Varies

Starting Pay : $TBD

What does a Sous Chef at Sagora do?

• Assist Culinary Director in day-to-day oversight and supervision of the culinary department as assigned
• Oversees the culinary department in the absence of the Culinary Director
• Preparing menu items in accordance with recipes
• Cooking à la carte items
• Presenting a finished plate to be served and enjoyed
• Maintaining a safe, sanitary, clean, and organized cooking area
• Deep clean kitchen on a monthly basis
• Assist with inventory and ordering of food and non-food supplies
• Train and counsel food service associates

What do you need to be a Sous Chef?

• One or more years of work experience as a Sous Chef or Assistant Culinary Director in a commercial kitchen
• Current ServSafe Certification and Food Handler’s permit required as regulated by state and local authorities
• Must be able to read, write, and communicate effectively with residents, families, guests, and other associates in English
• Ability to use math to calculate recipes and costing
• Must have skills necessary to prepare dishes for specialized diets

Sagora does not accept unsolicited resumes from headhunters, recruitment agencies or fee based recruitment services. Sagora is an equal opportunity employer and will consider all applicants without regard to race, marital status, sex, age, color, religion, national origin, veteran status, disability or any other characteristic protected by law.

Rare and Well Done Every Time

What makes an evening at Perry’s so incredible? You do .

What you can expect from working at Perry’s :

• Full time earning potential
• Flexible schedules
• Employee dining discounts
• Outstanding training and development programs
• Advancement and growth opportunities
• Insurance benefit plans
• A dynamic work environment based upon professionalism, respect and teamwork

The Sous Chef position is about :

• Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager.
• Responsible for accurate creation and presentation of all food items served to guests.
• Insure quality and accuracy in preparation of all menu items.
• Butcher all proteins.
• Execute all paperwork associated with Chef position.
• Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members.
• Manage back of house labor, meeting Perry’s goals and guest requirements.
• Responsible for ordering, stocking and managing inventory levels and quality.
• Must maintain a professional and welcoming attitude while at work.

Job Type : Full-time

Pay : $55,000.00 - $70,000.00 per year

Benefits :

401(k)

401(k)

401(k) matching

Dental insurance

Disability insurance

Employee assistance program

Employee discount

Flexible schedule

Flexible spending account

Health insurance

Life insurance

Paid time off

Vision insurance

Physical Setting :

• Fine dining restaurant
Schedule :
• Day shift
• Day shift
• Evening shift
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Experience :

• Culinary experience : 2 years (Preferred)
• Cooking : 2 years (Preferred)

We are looking for kitchen operators who possess high energy, self-motivation, and a commitment to providing authentic hospitality.

Our ideal candidate is an experienced sous chef with a strong background in high-volume, scratch-made cooking. You will be responsible for running an efficient kitchen, ensuring safety and sanitation protocols are always followed, producing top-quality food, and collaborating closely with restaurant managers to oversee all aspects of food and beverage service.

Salary Range Commensurate w / Experience :

$52k-$65k / year

plus monthly profit share)

Benefits :

• FLEXIBLE SCHEDULES
• IMMEDIATE ACCESS TO PTO, 2 WEEKS IN YOUR FIRST YEAR
• 401K MATCH
• INSURANCE AFTER 60 DAYS
• FREE ACCESS TO MENTAL HEALTH SERVICES

Responsibilities

• Manage kitchen operations from all aspects as well as provide support throughout the shift
• Maintain the highest level of food quality while managing waste
• Managing employees’ schedules
• Responsible for inventory & purchasing and receiving with approved vendors
• Maintain a clean & organized facility & following local health regulations
• Training and developing hourly personnel

Qualifications

• 2+ years of kitchen experience in a similar role
• Degree in Culinary Arts is not required but is a plus
• Experience in leading and supervising hourly team members
• Experience working within budget parameters
• Knowledge of Scheduling and Restaurant software programs
• Strong knowledge of cooking methods, kitchen equipment, and best practices

As part of Front Burner (Velvet Taco, Mexican Sugar, Sixty Vines & more) we are able to offer you a very competitive compensation package and opportunities to grow a great, up-and-coming brand!

Whiskey Cake is your neighborhood joint for craft cocktails and farm-fresh comfort food. From our mesquite wood-grilled plates to fresh greens and famous desserts, all of our hand-crafted dishes are served up with simple, honest flavors in a rustic, local atmosphere.

Are you a dynamic and energetic culinary professional capable of leading a team and providing our guests with an exceptional dining experience?

Our popular restaurant seeks a skilled executive chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requirements are followed.

Our ideal candidate is not only responsible for the food but is a creative leader capable of hiring and developing exceptional culinary talent to provide diners with the highest levels of quality.

Experience as an executive chef or a high-performing sous chef is required. Apply now if you're ready to bring your passion for food to our fantastic team! Compensation :

75000.00

Responsibilities :

• Ensure that all food preparation, including processes, portioning, and garnishing, is well supervised, and confirm that the finished dishes are visually appealing
• Combine diverse ingredients in a unique way to create new and distinctive menu items and specials
• Make decisions for daily culinary operations, including exceeding guest expectations and increasing revenue and profit
• Work with vendors to secure the best items at cost-effective pricing, and manage department expenses that are within your direct control such as food, supplies, uniforms, and equipment
• Recruit, train, and lead all kitchen personnel while instilling a sense of teamwork through positive feedback, mentoring, and support

Qualifications :

• At least 7-8 years of culinary experience
• Possess a high school diploma or equivalent GED certification
• Candidates need a strong understanding of compliance with kitchen safety and food storage requirements
• Outstanding management abilities, as well as experience leading, inspiring, and building a team
• Excellent communication and interpersonal skills for interacting with guests and other team members

About Company

Hotel Valencia Riverwalk is located in downtown San Antonio, TX, and is a pillar of the community. Our hotel is unique to the city and is looking for outstanding talent to provide exceptional customer service to our guests.

We are part of Valencia Hotel Group, our collection of hotels is created for today’s passionate travelers, and each of our hotels is intentionally built to showcase modern design and classic character.

We are looking for team members who are passionate about providing excellent service and are ready to be empowered to go above and beyond.

You will be trained to offer the exceptional service that Valencia Hotel Group is known for. We invest in personal relationships for our associates, guests, and investors, and you can join our family and enjoy travel benefits and perks all while serving our community.

Job Summary

We are seeking a talented Chef to join our team. In this role, you’ll be responsible for creating innovative menus and preparing delicious meals for our customers.

The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you.

Responsibilities :

• Create menus according to season and customer research
• Set up the kitchen with necessary tools and equipment
• Prepare food and present it in an appealing manner
• Supervise and delegate tasks to other team members
• Maintain appropriate levels of inventory and restock when necessary
• Follow all food safety regulations

Qualifications :

• Previous experience as a chef or cook
• Certification from culinary school a plus but not necessary
• ServeSafe mangement or Food Handler’s Certification
• Advanced knowledge of culinary techniques and recipes
• Ability to remain calm and thrive under pressure
• Excellent time management skills
• Strong leadership skills