Trabajos sous chef en Louisville, KentuckyCrear alertas

Job Description We are looking for a professional Line Cook to prepare food to the exact chef’s specifications and to set up stations for service. Line Cook duties will consist of assisting the executive and sous chef with their daily tasks by prepping their station, assisting the their teammates service prep, and executing dishes during service. An ideal candidate will play a key role in contributing to our customer satisfaction and work within a healthy and positive kitchen culture. Job Requirements: • Set up and stocking stations with all necessary supplies, • Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces), • Cook menu items in cooperation with the rest of the kitchen staff, • Answer, report and follow executive or sous chef’s instructions, • Clean up station and take care of leftover food, • Stock inventory appropriately, • Ensure that food comes out simultaneously, in high quality and in a timely fashion, • Comply with nutrition and sanitation regulations and safety standards, • Maintain a positive and professional approach with coworkers and customersCompany DescriptionJack Fry's was established in 1933 by Jack Fry and his wife, Flossie. Fry was known as a rambling, gambling kind of guy who loved amateur boxing and horse racing. As a result, Jack Fry's became a sportsman’s hangout, as evidenced by the numerous historic photographs that fill the walls of the current dining room. He was known to conduct his bookmaking and bootlegging affairs discreetly from "the back room". He was a much-loved character who often gave a free meal to a needy friend. Jack closed his business in 1972. After ten years of renting this space as "Por Que No", a Mexican restaurant, it was re-established as Jack Fry's in 1982. Susan Seiller bought the restaurant in January 1987, the same year that saw the death of Jack Fry. It was Susan's vision to transform Jack Fry's from a casual dive into a fine dining staple, which she did so with aplomb during her tenure. She purchased and renovated the building next-door to accommodate a large and fully-equipped kitchen. The original kitchen area was renovated and updated to create a guest entrance and additional dining space. In February of 2008, Susan passed ownership and sold the restaurant to Stephanie J. Meeks, who was first employed in 1996 and had quickly worked her way up to become the general manager. Throughout Stephanie's tenure, she has overseen extensive renovations to both dining rooms, including adding new guest restrooms, temperature-controlled liquor and wine storage, and enhancing the bar top to preserve its historic charm and add modern amenities. In 2023, she celebrated 15 years of ownership. This anniversary coincides with the acknowledgment of 90 years since Jack and Flossie first opened their doors to the public. We feel incredibly lucky to still be here after all this time, and we look forward to continuing our history with you!Jack Fry's was established in 1933 by Jack Fry and his wife, Flossie. Fry was known as a rambling, gambling kind of guy who loved amateur boxing and horse racing. As a result, Jack Fry's became a sportsman’s hangout, as evidenced by the numerous historic photographs that fill the walls of the current dining room. He was known to conduct his bookmaking and bootlegging affairs discreetly from "the back room". He was a much-loved character who often gave a free meal to a needy friend. Jack closed his business in 1972. After ten years of renting this space as "Por Que No", a Mexican restaurant, it was re-established as Jack Fry's in 1982. \r\n \r\nSusan Seiller bought the restaurant in January 1987, the same year that saw the death of Jack Fry. It was Susan's vision to transform Jack Fry's from a casual dive into a fine dining staple, which she did so with aplomb during her tenure. She purchased and renovated the building next-door to accommodate a large and fully-equipped kitchen. The original kitchen area was renovated and updated to create a guest entrance and additional dining space. In February of 2008, Susan passed ownership and sold the restaurant to Stephanie J. Meeks, who was first employed in 1996 and had quickly worked her way up to become the general manager.\r\n \r\nThroughout Stephanie's tenure, she has overseen extensive renovations to both dining rooms, including adding new guest restrooms, temperature-controlled liquor and wine storage, and enhancing the bar top to preserve its historic charm and add modern amenities. In 2023, she celebrated 15 years of ownership. This anniversary coincides with the acknowledgment of 90 years since Jack and Flossie first opened their doors to the public.\r\n \r\nWe feel incredibly lucky to still be here after all this time, and we look forward to continuing our history with you!

Job Description Job Purpose The Executive Sous Chef reports to the Executive Chef and is responsible for the daily operation of the kitchen. The Executive Sous Chef will Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety, sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability. Essential Job Functions and Responsibilities Safety and Environmental Performance • Lead the safety effort by personal example, • Support full hotel compliance with safety rules to further our goal of zero (0) accidents and encouragement of reporting and correcting near misses, • Adhere to SOPs and other work procedures as required to assure guest satisfaction and consistencies to our customers, • Immediately report all injuries to the supervisor or manager on duty and to the security manager on duty Work Requirements • Assist the Executive Chef in the planning and development of menus and recipes and ensure the correct preparation and presentation of a consistent level for all food items prepared by training and demonstration., • Develop daily specials with a focus on involvement and input from other chefs., • Recognizes superior quality products, presentations and flavor., • Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control., • Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Provide guidance to sous chefs on daily record lists and monthly self-audits., • Maintain a control system which will assure quality and portions consistency, monitor food shipments to ensure they meet established purchasing specifications, and train staff on the importance of food preparation and controls., • Assist the Executive Chef with performance goals, creativity, efficiency and productivity for all kitchen and service staff., • Coordinates banquet production with Banquet Chef., • Helps the Executive Chef research and test new food products in conjunction with Company initiatives., • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis., • Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints., • Select, train, evaluate, lead, motivate, coach, and discipline all employees in the kitchen to ensure that established cultural and core standards are met., • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps., • Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes., • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations., • Create a team environment that works harmoniously and professionally., • Demonstrate new cooking techniques and equipment to staff., • Encourage and build mutual trust, respect, and cooperation among team members., • Must be able to work a flexible schedule including weekends., • Ensure a high standard of food quality, taste, presentation and sanitation., • Ensure all processes, equipment, employees, and methods comply with federal, state, and local laws regarding cleanliness, safety, and documentation., • All other duties as required. Qualifications • Culinary Degree or equivalent experience., • 5+ Years of culinary experience in hotel or equivalent setting., • 3+ Years management or supervisory experience., • Knowledge of proper food handling and safety procedures., • Ability to prepare food according to the hotel standard and guest expectations., • Ability to multitask and accomplish a heavy work load in a timely manner while under pressure., • Skilled at managing a team and training line staff to cook properly and follow standards., • Ability to adhere to and enforce company policies and procedures. Working Conditions This job operates in a hotel kitchen. This role routinely uses kitchen equipment and appliances such as meat slicers, grills, stoves, ovens, mixers, refrigerators, freezers, dish machines, etc. This is a full-time exempt position with expectation to work the necessary business hours to deliver high quality experiences for our guests and to ensure the professional operation of the Culinary Department. This position requires up to 5% travel within local area. Physical Requirements • Regularly required to talk or hear, • Will be subjected to wet floors, temperature extremes, and loud noises, • Must be able to bend, stoop, lift, and carry up to 50 pounds on a regular basis, • Must be able to stand for long periods of time and move from area to area in the kitchen.

Job Description Join Our Team at Vitality Living as a Server at our Vitality Living St Matthews Community! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Server Responsibilities: • Serve delicious meals and ensure resident satisfaction, • Record guest meals and report to Business Office Director, • Recognize needs of the department and report concerns to the Culinary Services Director, • Assist in preparations for special meals and parties, as well as daily operations and cleaning of the dining room and server areas, • Ensure adherence to procedures regarding community infection control policies, • Perform other duties as assigned by Culinary Services, Sous Chef, or Cook(s) Join us today if you meet the following requirements: • High school diploma or GED, • Ability to demonstrate adherence to proper food handling and sanitation procedures, • Knowledge of principles and processes for providing customer and personal service; including meeting quality standards for services, and evaluation of customer satisfaction, • Understands food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques, • Ability to have awareness of team dynamic, inventory, safety and cleanliness Some of our benefits include: • Monthly and quarterly perfect attendance bonuses, • 401k Job Details: • Part-Time Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

Job Description Join Our Team at Vitality Living as a Server at our Vitality Living Stony Brook Community! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Server Responsibilities: • Serve delicious meals and ensure resident satisfaction, • Record guest meals and report to Business Office Director, • Recognize needs of the department and report concerns to the Culinary Services Director, • Assist in preparations for special meals and parties, as well as daily operations and cleaning of the dining room and server areas, • Ensure adherence to procedures regarding community infection control policies, • Perform other duties as assigned by Culinary Services, Sous Chef, or Cook(s) Join us today if you meet the following requirements: • High school diploma or GED, • Ability to demonstrate adherence to proper food handling and sanitation procedures, • Knowledge of principles and processes for providing customer and personal service; including meeting quality standards for services, and evaluation of customer satisfaction, • Understands food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques, • Ability to have awareness of team dynamic, inventory, safety and cleanliness Some of our benefits include: • Medical, Dental, and Vision Insurance, • Generous PTO Plan, • Monthly and quarterly perfect attendance bonuses, • 401k Job Details: • Full-Time Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

Job DescriptionBenefits: • Dental insurance, • Health insurance, • Paid time off, • Vision insurance About Serai Serai is an upscale Southeast Asian restaurant in Louisville, Kentucky, inspired by the vibrant flavors and culinary traditions of Malaysia, Thailand, Singapore, and neighboring regions. We are committed to exceptional food, genuine hospitality, and creating memorable dining experiences through fresh ingredients, thoughtful presentation, and outstanding service. We're seeking an experienced and passionate Sous Chef to help lead our kitchen team and uphold the highest standards of quality and consistency. Position Summary The Sous Chef is the second-in-command of the kitchen and works closely with the Executive Chef to oversee daily kitchen operations. This position provides leadership, supports staff development, ensures food quality and consistency, and helps maintain an efficient, organized, and positive kitchen environment. Responsibilities • Assist the Executive Chef in overseeing daily kitchen operations., • Assist the Executive Chef with kitchen operations to increase revenue and profit., • Lead and supervise kitchen staff during prep and service., • Ensure all dishes are prepared according to Serai's recipes, quality standards, and presentation guidelines., • Train, coach, and mentor line cooks and prep cooks., • Monitor food quality, portion control, and consistency., • Maintain compliance with all food safety, sanitation, and health department regulations., • Assist with inventory management, ordering, receiving, and proper food storage., • Help control food costs by minimizing waste and monitoring product usage., • Ensure kitchen equipment is clean, maintained, and operating properly., • Maintain a clean, organized, and safe kitchen environment.Qualifications, • Minimum of 3 years of Sous Chef or kitchen leadership experience preferred., • Fine dining experience is strongly preferred., • Passion for Southeast Asian cuisine and high-quality ingredients., • Strong leadership, communication, and organizational skills., • Ability to remain calm and lead effectively in a fast-paced environment., • Knowledge of food safety, sanitation, and kitchen operations., • Ability to stand for extended periods and lift up to 50 pounds., • Availability to work evenings, weekends, and holidays., • ServeSafe or Food Handler’s CertificationWhy Join Serai? At Serai, we believe great restaurants are built by passionate people. As a Sous Chef, you'll play a key leadership role in shaping our kitchen culture, mentoring team members, and delivering exceptional Southeast Asian cuisine. If you are dedicated to culinary excellence, teamwork, and continuous growth, we'd love to welcome you to the Serai family.

Job DescriptionSous Chef - Malone's Louisville Starting Hourly Pay - $25 Reports To: Executive Chef Who We're Looking For - We are seeking Experienced Line Cooks or current/past Sous Chefs who are looking for a temporary high paying hourly position. This position is temporary and will start out as Lead Line Cook, which can directly lead to a full-time salary Sous Chef position with benefits package in the near future. The intent of this position is to hire the best to fill Malone's upcoming Sous Chef Positions. The ideal candidate will embody the company’s mission of 100% Guest Satisfaction, 100% of the Time and reflect the qualities of an Ideal BHG Employee: Humility, Encouraging, Caring, Personable, and Teamwork Oriented. Requirements, Qualifications, and Conditions • Education or Experience – Minimum of one-year related experience; or one year certificate from college or technical school in related field; or equivalent combination of education and experience., • Training Program – Participation in Core Values Training Program at 1 or more locations, travel may be required, hotel accommodations are covered by BHG., • Language Skills – Ability to effectively communicate through reading, writing, and speaking English; Spanish speaking skills not required but encouraged – Language learning program offered., • Computer Skills – Basic computer knowledge and proficiency of Microsoft programs such as Word and Excel are required, Knowledge of other systems such as Toast and 7Shifts are not required but encouraged., • Work Environment – Must be able to work a flexible schedule, must be able to continuously stand for long periods of time, comfortable working with hot equipment such as hot wells and cold equipment such as walk-in coolers., • Physical Requirements – Must be able to move loads up to 100 lbs. through the restaurant; bending, kneeling, and climbing to reach equipment and products will occasionally be required.Company Overview BHG is all about creating memorable experiences for every guest, every time. Any restaurant can take an order and offer a refill. At BHG, we want more than an order taker, we want an experience maker. From the time the guest walks in the door until the time that they leave, we need to exceed their expectations 100% of the time. Based in Lexington, KY, Bluegrass Hospitality Group is the home of unique restaurant concepts including Malone’s, Malone’s Prime Events & Receptions, Harry’s, Drake’s, Aqua Sushi, and OBC Kitchen, spanning 6 states and employing over 3000 team members. Though we have many concepts, our Mission is the same: 100% Guest Satisfaction, 100% of the Time. We recognize that our success depends on the quality of people we Hire and Develop and our willingness to radically invest in them by: • Creating Opportunity, • Communicating Well, • Providing Exceptional Training, • Delivering Continuous Feedback and Accountability Typical responsibilities: • Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency., • Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth., • Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible., • Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards., • Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control., • Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary., • Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices., • Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge., • Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests., • Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment. Powered by JazzHR duet8yR9Uq

Job Description Salary: $60,000/Yr-$70,000/Yr What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • Rolls out new culinary programs in conjunction with Company marketing and culinary team Preferred Qualifications: • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1553633 Flik Hospitality Group HILARIA KWAKUMEY [[req_classification]]

Job DescriptionCompany Description If you love saying YES and enjoy engaging with the community by leading with ART, 21c Museum Hotels is one of the pioneering examples of bridging the worlds of art and hospitality. We combine a multi-venue contemporary art museum, boutique hotel and a chef driven restaurant to create a unique and welcoming opportunity. Come join our Flock! Job Description Reports To: Sous Chef, Chef de Cuisine, Executive Chef General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Specific Responsibilities: Understands menu and techniques required to execute the dishes properly. Reports to work on time and ready to work scheduled shift. Able to work as part of a team focused on a common goal. Possesses and brings in the proper tools to do the job: microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons (the restaurant provides any other necessary tools). Understands the importance of tasting and seasoning the food properly, no matter how simple the dish. Understands how to work with different forms of heat and cooking methods. Receives and applies criticism in a positive manner, even from fellow employees. Understands and has experience using different kinds of proteins, fruits, vegetables, grains, dry goods, spices, vinegars, etc. Actively learns through inquiry. Keeps a clean and organized work station before, during, and post service. Knows station set up and pars to assist sous chefs in ordering and writing prep lists for the next day. Able to identify product quality and freshness. Other duties as assigned by supervisor or manager. Qualifications Able to work flexible hours (nights, weekends). Responsible, dependable, punctual. Strong communication skills; must be able to speak, read, and understand English. Clean and professional appearance. Demonstrates enthusiasm for all things 21c. Must pass a background check. Education/Formal Training: High school or equivalent education required. Physical Requirements: Must be able to stand for long periods of time. Additional Information All your information will be kept confidential according to EEO guidelines. 21c Museum Hotels is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristic. The EEO is the Law poster is available here: http://www1.eeoc.gov/employers/poster.cfm

Job DescriptionOverview Responsibilities include skilled food preparation for the restaurant, banquet events, grab and go outlet, and employee cafeteria. This position ensures high food quality and presentation is delivered to our guests through proper handling, preparation, storage and delivery to multiple points of sale including the Blue Horse, all banquet space, Quench, guest rooms and other areas as deemed necessary to satisfy our guests. The Cook I is responsible to comply with local Health Department standards and safe food handling practices. Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Must be responsible and reliable., 2. Ensure the cleanliness and organization of workspace., 3. Consistently offer professional, friendly and proactive guest service while supporting fellow associates., 4. Adhere to the Crowne Plaza brand standards., 5. Must be able to consistently produce high quality food and presentation., 6. Preparation and service food items for restaurant, banquet, employee cafe and grab and go outlet., 7. Actively share ideas, opinions and suggestions to leadership., 8. Have full knowledge of all menu items and daily specials., 9. Comfortable cooking in a guest facing environment, including omelet stations and outdoor grilling., 10. Receive and accept training, instruction, and feedback from supervisors, Sous Chefs, and Executive Chef., 11. Ensure cleanliness and maintenance of all work areas, utensils and equipment., 12. Follow kitchen policies, procedures and service standards., 13. Follow all safety and sanitation policies when handling food and beverage., 14. Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met, 15. Complete opening and closing procedures are carried out to standard., 16. Able to check and complete mise en place and pars., 17. Ensure proper labeling, dating and storage of all items in kitchen., 18. Keeps overproduction and food waste to a minimum, 19. Document waste log is used properly and current, 20. Complete the daily temperature cooler and freezer logs are always keep up to date per shift., 21. Handle guest allergy concerns with appropriate care and importance., 22. Ensure low par items are communicated to Supervisor., 23. Ensure stewarding is on task and help when necessary., 24. Communicate to front of house needs and expectations of service., 25. All other duties as required. Responsibilities: 1. Knowledge of proper food handling and safety procedures., 2. Ability to prepare food according to the hotel standard and guest expectations., 3. Ability to multitask and accomplish a heavy work load in a timely manner while under pressure., 4. Ability to adhere to company policies and procedures., 5. Have the ability to connect with people quickly in an outgoing, friendly manner., 6. One should have a sense of urgency., 7. Have the ability to get work done in complete, accurate detail and in accordance with company standards., 8. Have the ability to read and execute recipes., 9. Ability to understand and adjust recipes according to business levels., 10. One must be available for the demands of the business including mornings, weekends and holidays. Qualifications Education & Experience 1. 2+ Years cooking experience., 2. Some Culinary school preferred., 3. Health and Safety Certified preferred. Work Environment This job operates in a hotel kitchen. This role routinely uses kitchen equipment and appliances such as meat slicers, grills, stoves, ovens, mixers, refrigerators, freezers, dish machines, etc. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk or hear. One will be subjected to wet floors, temperature extremes, and loud noises. Must be able to bend, stoop, lift, and carry up to 50 pounds on a regular basis. Must be able to stand for long periods of time and move from area to area in the kitchen. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. ALJSCO Management offers a comprehensive benefits package which includes medical, dental, 401k, a complimentary meal in the associate cafeteria, complimentary parking, a discounted monthly TARC bus pass and much more. Crowne Plaza Hotel - Louisville Airport is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, or any other characteristic protected by applicable law.

Job Description Join Our Team at Vitality Living as a Cook at our Vitality Living St. Matthews Community in Louisville! At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! Cook Responsibilities: • Review menus and Daily Food Production Record for instructions, • Prepare meals that are nutritious, appetizing, and attractive according to company menus, • Adhere to proper procedures for covering, dating, labeling, and storing food in a timely manner, • Clean kitchen after meals according to cleaning schedule, including preparation and service areas, pots and pans, kitchen surfaces, walls, and floors, • Attend and participate in onboarding and annual training, in-services and team member meetings as requested, • Perform other duties as assigned by Culinary Services Director or Sous Chef Join us today if you meet the following requirements: • Must be at least 21 years of age, • Have two years of experience in institutional or full-service restaurant cooking, • Demonstrate ability to communicate effectively in English, both verbally and in writing, • Maintain food handlers permit and any other certifications as required by state or provincial regulations, • Understands food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques, • Meet state of provincial health related requirements Some of our benefits include: • Monthly and quarterly perfect attendance bonuses, • 401k Job Details: • Part-Time, • Shift: Two Weekends per month (11:30am-7pm) Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

Job Description Join Our Team at Vitality Living as a Cook at our Vitality Living Springdale Community! Are you looking for a job where you can make a real difference? A career that allows you to positively impact the lives of others every single day? If so, we want YOU to be part of our mission to make the world a better place. At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! As a Vitality Living Cook, you will impact lives by: • Review of menus and Daily Food Production Records for instructions, • Prepare meals that are nutritious, appetizing, and attractive according to company menus, • Adhere to proper procedures for covering, dating, labeling, and storing food promptly, • Clean kitchen after meals according to cleaning schedule, including preparation and service areas, pots and pans, kitchen surfaces, walls, and floors, • Attend and participate in onboarding and annual training, in-services, and team member meetings as requested, • Perform other duties as assigned by the Culinary Services Director or Sous Chef Join us today if you meet the following requirements: • Must be at least 21 years of age, • Have two years of experience in institutional or full-service restaurant cooking, • Demonstrate ability to communicate effectively in English, both verbally and in writing, • Maintain food handlers permit and any other certifications as required by state or provincial regulations, • Understand food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques, • Meet state of provincial health-related requirements Some of our benefits include: • Medical, Dental, and Vision Insurance, • Generous PTO Plan, • Monthly and quarterly perfect attendance bonuses, • 401k Job Details: • Full-Time Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

Job Description Join Our Team at Vitality Living as a Cook at our Vitality Living Stony Brook Community! Are you looking for a job where you can make a real difference? A career that allows you to positively impact the lives of others every single day? If so, we want YOU to be part of our mission to make the world a better place. At Vitality Living, we are more than just a place of work; we are a vibrant community dedicated to creating meaningful experiences for our residents, families, and team members. At Vitality, everyone is not only encouraged to be themselves but celebrated for it! Join us today and bring your individuality along! As a Vitality Living Cook, you will impact lives by: • Review of menus and Daily Food Production Records for instructions, • Prepare meals that are nutritious, appetizing, and attractive according to company menus, • Adhere to proper procedures for covering, dating, labeling, and storing food promptly, • Clean kitchen after meals according to cleaning schedule, including preparation and service areas, pots and pans, kitchen surfaces, walls, and floors, • Attend and participate in onboarding and annual training, in-services, and team member meetings as requested, • Perform other duties as assigned by the Culinary Services Director or Sous Chef Join us today if you meet the following requirements: • Must be at least 21 years of age, • Have two years of experience in institutional or full-service restaurant cooking, • Demonstrate ability to communicate effectively in English, both verbally and in writing, • Maintain food handlers permit and any other certifications as required by state or provincial regulations, • Understand food safety procedures (e.g. temperature safety), sanitation of equipment measures, and storage techniques, • Meet state of provincial health-related requirements Some of our benefits include: • Monthly and quarterly perfect attendance bonuses, • 401k Job Details: • Part-Time Vitality Living is an equal opportunity employer where you can Be You, Be Vibrant, and Belong.

Job Description About the Role: bar Vetti is seeking a skilled Line Cook with experience in full-service restaurants—no fast food or fast casual, please. As one of Louisville's top restaurants, we specialize in Italian cuisine made with locally sourced ingredients. We're looking for individuals with a positive attitude, strong work ethic, and a desire to learn and grow in a fast-paced, high-quality kitchen. This position requires availability Monday through Thursday from 2:30 p.m. to 11:00 p.m. and Friday and Saturday 2:30pm-12am. If you have the required experience and the motivation, we’d love to hear from you! Please apply only if you meet these qualifications. Skills: As the Line Cook, you will play a crucial role in the kitchen, responsible for preparing, cooking, and presenting dishes according to the restaurant’s standards. You’ll ensure that stations are set up with the necessary ingredients and supplies, follow food safety and sanitation guidelines, and work efficiently to keep up with the fast pace of service. Your ability to maintain high-quality standards, work as part of a team, and adapt to a dynamic kitchen environment will be key to success in this role. Responsibilities: Prepare and Cook Menu Items: Follow recipes and guidelines to prepare and cook dishes with consistent quality and presentation. Station Setup: Ensure workstations are stocked with the necessary ingredients, tools, and equipment before service begins. Food Safety & Sanitation: Follow food safety regulations, including proper handling, storage, and sanitation practices to maintain a clean kitchen. Collaborate with Team: Communicate with other kitchen staff and front-of-house personnel to ensure smooth and coordinated service. Follow Chef’s Instructions: Execute tasks as directed by the Head Chef, Sous Chef, or other kitchen supervisors. Assist with Prep Work: Help with daily prep tasks, such as chopping vegetables, portioning proteins, and preparing sauces. Assist with Prep Work: Help with daily prep tasks, such as chopping vegetables, portioning proteins, and preparing sauces. Minimum Qualifications: 2+ years of experience as a Line Cook or similar role Experience working in a fine dining establishment Strong knowledge of food safety and sanitation regulations Excellent communication and interpersonal skills Ability to work in a fast-paced environment and handle multiple tasks simultaneously Physical Demands: Stand, bend, and move throughout shifts. Lift and carry up to 40 lbs; work in noisy and occasionally hot environments. Safely handle cleaning chemicals. Benefits: Flexible Scheduling Food Discount Shift: Evening/Night Shift

Join our passionate culinary team as a Sous Chef! If you are a culinary enthusiast seeking a rewarding opportunity to contribute to a dynamic team and deliver outstanding results, look no further! Sous Chef Benefits: • 100% of health benefits are paid by the company, • 3 weeks of paid vacation, • 401k with a 4% match - fully vested Sous Chef Qualifications: • Minimum of 1-2 years of experience, • A polished and professional presentation, • Ability to execute at a high level, • Italian cuisine experience is a plus

Working Sous Chef We are seeking a Working Chef for a well-known local restaurant. This is an exciting opportunity for a culinary leader and visionary with a strong background in the area's best kitchens. The ideal candidate will possess creativity and the ability to execute flawlessly, stepping into a lead culinary role with a clear menu direction from the founder. Working Sous Chef Benefits & Compensation • Competitive salary, • Support and commitment to becoming an award-winning chef, • Benefits, bonus, and PTO, • Opportunities for future growth Working Sous Chef Requirements & Qualifications • Recent experience as an Executive Chef, Chef de Cuisine, Executive Kitchen Manager, or Executive Sous Chef, • Proven culinary leadership skills Working Sous Chef Preferred Background & Skills • Strong creativity in menu development, • Ability to work collaboratively in a team-centric environment Working Chef Day-to-Day Responsibilities • Lead and inspire the kitchen team to deliver exceptional culinary experiences., • Execute menu items with precision and creativity., • Collaborate with the founder to maintain a clear menu direction., • Foster a positive and productive kitchen culture.

Levy Sector **Location: Churchill Downs, Louisville, KY - the iconic home of the Kentucky Derby and Kentucky Oaks.Since 1875, the Kentucky Derby has been held annually, making it the longest continuously running sporting event in the United States.Join our team and become part of this historic venu

Key Responsibilities: + Assists the Executive Chef with managing cost controls and control expenditures for the account + Assists the Executive Chef with planning and creating menus + Produces and execute catering events + Rolls out new culinary programs in conjunction with Company marketing a

Sous Chef (BF1031) Summary: The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen’s food and production processes. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements.

A premier hospitality company in Louisville seeks a Sous Chef to lead daily operations in a high-quality culinary environment.

NEXDINE Hospitality is seeking a hands-on Sous Chef in Louisville, KY to lead culinary operations and ensure top-quality food preparation and presentation. This role reports to the Executive Chef/Manager and collaborates with FOH staff to exceed guest expectations.

Requirements include at least one year of experience as a Sous Chef or Kitchen Manager and a passion for culinary arts. Louisville, Kentucky, is seeking a Sous Chef to join our dynamic team.

The role involves assisting the Executive Chef in overseeing daily kitchen operations, ensuring exceptional food quality and consistency while mentoring culinary team members. Sous Chef for their upscale steakhouse in Louisville, KY.

Job Summary The Senior Sous Chef or Kitchen Manager or Chef De Cuisine leads a culinary team managing daily restaurant culinary and food service operations to ensure high operating standards and reports directly to the Executive Chef. Hiring immediately for full-time Senior Sous Chef or Senior Kitch

Executive Chef – Grassa Gramma Louisville, KY Grassa Gramma is seeking an experienced, passionate, and hands‑on Executive Chef to lead the culinary team at one of Louisville's premier Italian restaurants. Executive Chef or accomplished Executive Sous Chef experience in a high‑volume, full‑s

White Lodging in Louisville, Kentucky is seeking a candidate to lead culinary operations, ensuring high-quality food preparation and an efficient kitchen environment.Your leadership will help develop talent while maintaining cleanliness and food handling standards.You will enjoy benefits like medica

Pay Frequency: Weekly – Direct Deposit What We Offer Health, dental and vision insurance Flexible spending accounts Company‑paid life insurance Various voluntary insurances and plans 401(k) savings plan Paid vacation, holiday, and sick time Employee Assistance Program (EAP) Plus, variou

Executive Chef or accomplished Executive Sous Chef experience in a high‑volume, full‑service restaurant. Executive Chef – Grassa Gramma Louisville, KY Grassa Gramma is seeking an experienced, passionate, and hands‑on Executive Chef to lead the culinary team at one of Louisville's premier It

Culinary Professionals - Special Diet (Allergen) Chef / Sous Chef - Seasonal Relocation Job is not Local 2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation Job is Not Local Sous Chef -Kentucky International Convention Center Shepherdsville, KY $11. Sign in to set job a

The Sous Chef will work closely with the Executive Chef on menu planning, team coaching, and maintaining high culinary standards. This position is perfect for someone looking to grow into an executive chef role. Hotel Leveque in Louisville is seeking a skilled Sous Chef to join their culinary team.

You will supervise, prepare, and cook items, develop daily menus and garnishments, and assist with ordering alongside the Executive Chef. Flik Hospitality Group in Louisville is seeking a Sous Chef to lead the Culinary Department in a facility.

Chang's is hiring a Senior Sous Chef or Kitchen Manager in Louisville, Kentucky, to lead a culinary team in managing daily operations for exceptional food service.

Nbutexas in Louisville, KY is seeking a Working Sous Chef to lead the kitchen, executing a clear menu direction from the founder and delivering exceptional culinary experiences for our guests. The ideal candidate brings recent executive chef level experience, strong creativity in menu development, a

Sodexo is seeking an Executive Sous Chef to oversee Football Dining at the Louisville stadium.

This Jobot Job is hosted by: Matt Rodrigues Are you a fit? Easy Apply now by clicking the "Quick Apply" button and sending us your resume.Salary: $130,000 - $160,000 per year A bit about us: Based in Florida, we are a well-established builder specializing in commercial construction.Projects include

At Dollar General, our mission is Serving Others! We value each and every one of our employees.Whether you are looking to launch a new career in one of our many convenient store locations, distribution centers, store support center or with our private fleet team, we are proud to provide a wide range

Intern - State Farm Agent Team Member.Adam Baker - State Farm Agent is seeking an organized and efficient specialist to fulfill administrative duties and support insurance agents in gaining and keeping customers.As a Intern - State Farm Agent Team Member with our agency, your attention to detail, de

At Dollar General, our mission is Serving Others! We value each and every one of our employees.Whether you are looking to launch a new career in one of our many convenient store locations, distribution centers, store support center or with our private fleet team, we are proud to provide a wide range

We are looking for passionate servers who strive to deliver unforgettable meals to every guest that walks in our restaurant!.You love a job where you can interact with people and make their day.You are enthusiastic and upbeat.A great server can work quickly, multi-task and communicate well with othe

At Dollar General, our mission is Serving Others! We value each and every one of our employees.Whether you are looking to launch a new career in one of our many convenient store locations, distribution centers, store support center or with our private fleet team, we are proud to provide a wide range

Company Name: Baker Water, LLC Location: Louisville, KY, US, 40299 Req ID : 7663 Travel: Up to 25% Number of Openings: 1 Achieve more in your career with the nation's leading specialty concrete contractor.At Baker Construction, you'll be part of a team that prioritizes people, invests in their devel

The Store Manager Candidate supports the Store Manager in the effective implementation of all store processes including employee supervision, staffing, inventory management, stocking and receiving, paperwork, and store needs.This position is utilized to foster interactive development of an external

Driven by an innovative, entrepreneurial spirit, InnVentures has a culture of building teams that produce winning results.We operate over 75 hotels in 20+ states for some of the Nation's largest REIT's and private real estate owners, in addition to a large portfolio of individual and family-owned ho

If you're already a successful manager, you need to check out our Restaurant General Manager position.As a Restaurant General Manager, you have the keys to a $1 million+ business (literally!).And when you grow your team and the business by making our customers' day, you get rewarded in a big way.The

Are You Craving A Career With An Industry Leader?.Panda Express is searching for experienced leaders to join our store management team.Panda is 100% committed to the professional and personal development of our family of associates.That's why we offer paid Store Management Leadership Training, mento

Connors Steak & Seafood is growing, and we need you!.Specializing in aged steaks and fresh seafood, as well as gourmet salads, pastas and more, Connors Steak & Seafood is committed to providing a superior dining experience each and every day.Our mission is to exceed all of our guests' expectations t

Experience RequiredNone Minimum Education RequiredHigh School Diploma/G.Hours Per Week40 Number Of Positions1 Work Schedule and Shift RequirementsFirst (Day) Job DescriptionAre You Craving A Career With An Industry Leader?Panda Express is searching for experienced leaders to join our store managemen

Make sure to apply with all the requested information, as laid out in the job overview below.Louisville is looking for hardworking and passionate individuals to join our restaurant as a full time or part time server.As a restaurant server, providing the customer with a memorable experience is key, a

If you're looking to be a manager of your own business but don't know how to get started, check out our Assistant Restaurant Manager position.As an Assistant Restaurant Manager, you are second in command of a $1 million+ business.Working with your Restaurant General Manager, you grow the business by