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Learn more about our Airline Lounges: Away from the hustle and bustle of the airport, the airport lounges are dedicated spaces for elite passengers to relax, rejuvenate and enjoy chef created dishes or order from the full-service bar which serves premium wine and spirits.
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From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Founded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country.
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As a Sous Chef, you will communicates daily with the Executive Sous Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team.
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Together with the Chef de Cuisine, the Sous Chef is responsible for leading the department in achieving the exceptional quality of food delivery while actively managing the financial goals of their kitchen operation; monitoring performance, maintaining the kitchen facilities in accordance with The Quin service standards, ensuring high member satisfaction and an exceptional dining experience.
Full-timeExpandApply NowActive JobUpdated 18 days ago - UpvoteDownvoteShare Job
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Culinary degree and/or associate degree in hospitality or business, food service management or ten years in the industry with proven progressive experience. Reporting directly to the Executive Chef, the Executive Sous Chef for The Harvard Faculty Club, Loeb House, and offsite locations is responsible for the execution and organization of all catered functions and dining room at The Faculty Club and Loeb House for ensuring kitchen and food safety procedures are followed.
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You will be assisting the Chef de Cuisine in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. Monitor budget and control expenses with a focus on food, supplies, and labor costs.
$70,000 a yearFull-timeExpandApply NowActive JobUpdated 30 days ago - UpvoteDownvoteShare Job
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The Sous Chef is responsible for assisting the Executive Chef in operating a cost effective, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements.
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Food service training with experience in food preparation techniques according to HACCP processes and recommendations. Oversee the purchasing, preparation, and execution of high-quality, cost-effective food service.
$80,000 a yearFull-timeExpandApply NowActive JobUpdated 29 days ago - UpvoteDownvoteShare Job
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Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Coordinates activities of cooks and other food-service associates. Supervises hourly food service associates.
Full-timeExpandApply NowActive JobUpdated 20 days ago - UpvoteDownvoteShare Job
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Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
$120,000 a yearFull-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country.
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Lolita Fort Point is actively seeking a highly qualified Sous Chef to join our spirited culture of food, tequila, and hospitality. COJE is a fully integrated design, development, and management company specializing in full-service restaurant and boutique hospitality operations.
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Supervise all phases of food production and service related to catering functions and group sales, in order to ensure high quality standards and guest satisfaction. Responsible for quality and quantity control of all food production, control of food and payroll costs and staffing of banquet and OAK Long Bar + Kitchen teams.
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Understand and be in compliance with all policies, procedures, and laws related to employment, food handling, sanitation, and alcohol service within a restaurant. Summary: It is the responsibility of a Sous Chef to ensure that the kitchen provides nutritious, safe, eye-appealing, and properly flavored food.
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Assists Head Chef in training and overseeing the day-to day work of volunteers/staff in food preparation and service activities. Human Service shelter or program experiences a plus.
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food service jobs Title: sous in Boston, MA
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