The Sous Chef at the University of Nevada Reno - Lake Tahoe is responsible for assisting the Executive Chef in preparing and cooking foods, coordinating activities of cooks and other food-service associates, and assuming responsibility in the absence of the Executive Chef. This full-time position offers a schedule of Monday through Friday, some weekends required, and requires at least 1 year of previous culinary experience.

SOUS CHEF (FULL TIME)

Sous Chef

The Lead Line Cook at Sierra Executive Solutions Inc in Truckee, CA, under the direction of the Chef de Cuisine and Executive Chef, is responsible for preparing a variety of food items and maintaining kitchen cleanliness. This role involves precise knife skills, knowledge of food temperatures, and the ability to lead the kitchen in the absence of the Chef and Sous Chef.

Lead Line Cook

The Lead Sous Chef at Vail Resorts is a key leader in the kitchen, assisting in managing all culinary aspects of the restaurant. This role involves a variety of responsibilities including writing daily menus, ordering and receiving food, teaching culinary students, scheduling, and supervising kitchen staff. The position requires a strong focus on food cost control, staff development, and maintaining high standards of food quality and service.

Lead Sous Chef

As a Sous Chef at Vail Resorts, you will be an integral part of the culinary staff, managing the kitchen alongside the Chef, promoting teamwork amongst staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests. This role involves managing the culinary team, maintaining standards for facility and food preparation, and overseeing warehouse staff and operations.

The Executive Chef at Bourbon Pub Northstar, under the Mina Group, will lead the restaurant in daily operations with a focus on efficiency, respect, friendliness, professionalism, teamwork, knowledge, and initiative. This role involves understanding the culinary philosophy of the restaurant, ensuring guest satisfaction, and leading the management staff to maintain service standards on par with industry accreditations. The Executive Chef will also be responsible for product quality, staff training, and compliance with health and safety regulations.

Executive Chef

The Regional Executive Chef for Aramark Sports + Entertainment - West Region is responsible for the development, implementation, and execution of culinary programs, including revenue enhancement in partnership with Regional and Line of Business leadership. This role involves new product and concept development, overseeing food and beverage initiatives, ensuring workplace and food safety, and supporting the executive chef hiring process. The position is remote and requires the candidate to reside in Phoenix, Northern California, or Denver.

Regional Executive Chef - West Region

Regional Executive Chef

Cooks at Vail Resorts are an integral part of the culinary staff, responsible for assisting the kitchen alongside the Chef, promoting teamwork among staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests. This role is crucial in upholding the standard of service that Vail Resorts stands for.

Experienced Cook

Cook

The Cooks Helper at Milne Point assists in a variety of food preparation duties, including special work projects, cleaning of a food service area, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. This role is crucial for maintaining a clean and organized environment, ensuring food safety and sanitation standards, and supporting the kitchen operations in accordance with NMS' mission, vision, and values.

Remote Cooks Helper - Milne Point

Cooks Helper

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Production Sous Chef Jobs in Truckee, CA Hiring Now