Goldener Hirsch Cook III - Summer 2021Deer Valley ResortMiami, FLMaintain open, constructive channels of communication between the Executive Chef, the Sous Chef, kitchen staff, front of the house staff and the guests.Last updated 4 days agoSous ChefTommy BahamaNew York, NYBE THE ISLAND GUIDE + Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success + Set the course - Ensure timely execution of Expo Station, Opening and Closing according to company guidelines and possess complete knowledge and all food menus/recipes; develop/streamline restaurant processes with Executive Chef when necessary + Build the perfect oasis - Provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team + Support your crew - Maintain appropriate staff levels based on projected sales and business needs in partnership with the Executive Chef + Proactive in Paradise - Assist Executive Chef with daily, weekly, and monthly specials and menu development ESSENTIALS FOR LIFE IN PARADISE + You have 3+ years of high volume culinary/hospitality experience + You have 1+ years of high volume kitchen leadership experience + You have a current food handler's card and other certification as required by federal/state/local law + You have strong knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards + You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility + You are comfortable using a computer, navigating Windows and Microsoft Office, Point of Sale System and Outlook Email + You have a Bachelor's Degree in Culinary Arts, Hospitality, or similar preferred + Willingness to perform other duties as required that are necessary to support the business ESSENTIAL PHYSICAL REQUIREMENTS + Lift and/or move up to approximately 50 pounds frequently + Bending/stooping/kneeling required - frequently + Routine standing for duration of shift + Maneuvering the following types of equipment or machinery: + Hand cart, blenders, knives, slices, wine keys and other tools listed in training manual + Scheduled shifts determined by business needs Mahalo (thank you) for your interest in Tommy Bahama!Last updated 4 days agoCinebarre Kitchen - Line CookRegal Cinemas CorporationKnoxville, TNSummary: The Kitchen Staff - Line Cook position is a team member classified based on individual location needs, and/or employee availability, as either variable hour, part-time fixed, part-time regular or a full-time hourly employee whose main responsibility is to prepare high quality products and maintain a clean and sanitary kitchen. 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