Summary :

The immediate direct support Chef in charge of a Culinary outlet or discipline or when the Executive Sous Chef isn’t on property, and has been trained in all aspects of that specific Food and Beverage daily Operations, able to oversee the entire operation.

Responsibilities

The Chef is directly responsible for all aspects of daily food preparation in assigned areas of the hotel where food is served supporting the Chef and the set directions in all areas of F&B, They direct kitchen staff and all food related concerns or topics on behalf of the Executive Chef for those assigned areas.

The following is a sample list :

• Support the Chef in Developing and representing all Food, Beverage, and Service of the Department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing Quality and Profit.
• Assist with Interviews, hire, as directed & train and manage all culinary staff on a daily basis
• Have knowledge of all current local health department, Corporate HACCP and Food Safety SOP’s, & Federal Guidelines, ensure the operation is in continuous compliance
• Help Organize, Oversee and Manage all Food prep operations in Daily Operations
• Help Create assigned menus, recipes, use records,
• Help organize and execute assigned menu implementation list and timelines
• Ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW
• Support the Chef, Sales Dept, , and outlet FOH in the Food and Beverage marketing and sales programs
• Execute all accounting procedures required not limited to and including F&B check book, Food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned
• Check freshness of foods and ingredients, ensure all recipes and portion use records are followed
• Monitor all Food related expenses and ensure budgeted levels are achieved
• Monitor all guest corporate feedback scores and conspire for positive influence on rankings
• Foster a climate of cooperation and respect between coworkers
• Mentor all associates for career development and advancement

Other Information

COMPETENCIES

• Analytical Skills
• Leading Edge
• Creativity
• Adaptability
• Customer focus
• Coaching
• Energy
• Selecting A Players
• Team Building

SKILLS

• Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc
• All Cooking and preparation equipment knowledge
• All stewarding cleaning and maintenance equipment
• Basic Human Resources Skills and Knowledges
• Basic Sales Skills, and Technique Knowledges

EDUCATION / EXPERIENCE

Associates of Culinary Arts or Business Administrative

WORKING CONDITIONS

• 35% Cerebral and 65% Physical

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

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