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Home › Companies › A6e9214b 09d9 49fb 980d 78f6e25b8261 19000101 000001 › Sous Chef - Josephine Estelle

Sous Chef - Josephine Estelle

A6e9214b 09d9 49fb 980d 78f6e25b8261 19000101 000001 · New Orleans, LA, US, New Orleans, LA · Active · ADP Workforce Now Recruiting

Job facts

FieldValue
CompanyA6e9214b 09d9 49fb 980d 78f6e25b8261 19000101 000001
TitleSous Chef - Josephine Estelle
Normalized title-
Department / team-
LocationNew Orleans, LA, United States
Work model-
Employment typeFull Time
Salary-
Statusactive
ATS providerADP Workforce Now Recruiting
Posted / first seen2021-05-26 / 2026-05-31
Changed / last seen2026-06-06 / 2026-06-06

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City jobsActive postings in New Orleans.Open
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Linked records

CompanyA6e9214b 09d9 49fb 980d 78f6e25b8261 19000101 000001
Sourcea3adb068-b459-4ec8-8190-76371e928fdc
ATS providerADP Workforce Now Recruiting

Description

ACE HOTEL SOUS CHEF DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef PREPARED / REVISED: June 2015 SUMMARY Providing restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. CORE FOCUS & ESSENTIAL RESPONSIBILITIES Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned. Assist the Executive Chef in providing consistent excellence in quality and presentation of all food to the guests. Maintain the standard of excellent quality; responsible for ongoing training and communicating these standards to the staff. Produce food on a timely basis and ensure that servers are well educated regarding the menu. Participate in service education through daily line-ups, quarterly menu meetings, and new server training programs. Assist the Executive Chef in training the kitchen staff to produce meals promptly in accordance with Ace standards. Assist the restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chef's responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager. Maintain a high level of cleanliness in the kitchen facilities. Assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area. Assist in filling any open positions with qualified internal or external candidates. Communicate with the kitchen staff, identifying developable personnel and providing the necessary training as positions open. Responsible for filling any open positions with candidates who are qualified and understand the standards of excellence required of them. SUPPORTING FUNCTIONS In addition to the core focus & responsibilities, the candidate is expected to complete the following duties: Attend hotel operational meetings as requested. Represent the executive chef in his/her absence. ESSENTIAL QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding. Prioritize and organize work assignments, have timely follow up and execution. Have superb time management skills. Maintain complete knowledge of all hotel services/features and hours of operation. Other language, mathematical, and reasoning abilities as outlined below. Ability to comply with physical demands as outlined below. Knowledge and understanding of Atelier & Ace Culture & initiatives Technologically sound with Microsoft Office applications. Ability to compute basic mathematical calculations. Must be able to maintain a flexible work schedule. Knowledge of safety initiatives in compliance with OSHA guidelines. REQUIRED EDUCATION and/or EXPERIENCE Higher education degree in culinary arts, hospitality management, or similar preferred. Minimum 2 years previous experience working in a kitchen supervisory role. Previous experience in FOH restaurant operations preferred. Previous experience with control food and labor cost, demonstration cooking, and menu development preferred. Premise and liability accountability and contract-managed service experience is desirable. Additional certifications (ServSafe, TiPS, etc.) preferred. LANGUAGE, MATHEMATICAL, and REASONING ABILITIES Candidate must meet the following cognitive abilities: Ability to understand guests’ service needs & requests. Ability to acknowledge guests’ requests in a polite manner. Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred). Ability to apply logical thinking and understanding to carry out written and oral instructions. Ability to address and solve problems involving guest and operational issues. Ability to compute basic mathematical calculations. PHYSICAL DEMANDS / WORK ENVIRONMENT 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. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sit, walk, and stand continuously. Lift / carry 25lbs (frequently) and 50lbs (occasionally) Bend, squat, crawl, and reach above shoulder level. Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation. May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.

Full job record

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Org ID1192e2f2-a40f-4f87-85a5-4be29606c2ed
Source IDa3adb068-b459-4ec8-8190-76371e928fdc
Board IDa3adb068-b459-4ec8-8190-76371e928fdc
Provideradp_workforcenow
Provider Job Key418510
TitleSous Chef - Josephine Estelle
Normalized Title—
Statusactive
Activeyes
Location TextNew Orleans, LA, US, New Orleans, LA
Department—
Team—
Employment Typefull_time
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Remote Policy—
CountryUnited States
RegionLA
CityNew Orleans
Salary Raw—
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Source URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=a6e9214b-09d9-49fb-980d-78f6e25b8261&ccId=19000101_000001&lang=en_US&type=JS&jobId=418510&jwId=9200107392858_1
Apply URLhttps://workforcenow.adp.com/mascsr/default/mdf/recruitment/recruitment.html?cid=a6e9214b-09d9-49fb-980d-78f6e25b8261&ccId=19000101_000001&lang=en_US&type=JS&jobId=418510&jwId=9200107392858_1
First Seen At2026-05-31 18:47:30Z
Last Seen At2026-06-06 12:26:44Z
Last Checked At2026-06-06 12:26:44Z
Last Changed At2026-06-06 12:26:44Z
Inactive At—
Source Posted At2021-05-26 16:26:00Z
Source Updated At—
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    "requisitionDescription": "<div><span id=\"docs-internal-guid-44873011-7fff-071d-ee85-c4984ca66b3a\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-family: \"Helvetica Neue\"; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">ACE HOTEL</span></p><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-family: \"Helvetica Neue\"; font-weight: 700; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">SOUS CHEF</span></p><br /><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">DEPARTMENT: Food & Beverage</span></p><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">REPORTS TO: Executive Chef</span></p><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">PREPARED / REVISED: June 2015</span></p><h1 dir=\"ltr\" style=\"line-height:1.38;margin-top:10pt;margin-bottom:0pt;\"><span style=\"font-size: 12pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">SUMMARY</span></h1><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Providing restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.</span></p><h1 dir=\"ltr\" style=\"line-height:1.38;margin-top:10pt;margin-bottom:0pt;\"><span style=\"font-size: 12pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">CORE FOCUS & ESSENTIAL RESPONSIBILITIES</span></h1><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.</span></p><br /><ol style=\"margin-top:0pt;margin-bottom:0pt;\"><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Assist the Executive Chef in providing consistent excellence in quality and presentation of all food to the guests.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Maintain the standard of excellent quality; responsible for ongoing training and communicating these standards to the staff. </span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Produce food on a timely basis and ensure that servers are well educated regarding the menu. </span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Participate in service education through daily line-ups, quarterly menu meetings, and new server training programs.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Assist the Executive Chef in training the kitchen staff to produce meals promptly in accordance with Ace standards.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Assist the restaurant in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Sous Chef's responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager. </span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Maintain a high level of cleanliness in the kitchen facilities. </span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Assist in supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and downstairs prep area. </span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Assist in filling any open positions with qualified internal or external candidates. </span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Communicate with the kitchen staff, identifying developable personnel and providing the necessary training as positions open. </span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Responsible for filling any open positions with candidates who are qualified and understand the standards of excellence required of them. </span></p></li></ol><h1 dir=\"ltr\" style=\"line-height:1.38;margin-top:10pt;margin-bottom:0pt;\"><span style=\"font-size: 12pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">SUPPORTING FUNCTIONS</span></h1><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">In addition to the core focus & responsibilities, the candidate is expected to complete the following duties:</span></p><br /><ol style=\"margin-top:0pt;margin-bottom:0pt;\"><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Attend hotel operational meetings as requested.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Represent the executive chef in his/her absence.</span></p></li></ol><h1 dir=\"ltr\" style=\"line-height:1.38;margin-top:10pt;margin-bottom:0pt;\"><span style=\"font-size: 12pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">ESSENTIAL QUALIFICATIONS</span></h1><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</span></p><br /><ol style=\"margin-top:0pt;margin-bottom:0pt;\"><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Ability to satisfactorily communicate in verbal and written English with guests, management, and co-workers to their understanding.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Prioritize and organize work assignments, have timely follow up and execution. </span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Have superb time management skills.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Maintain complete knowledge of all hotel services/features and hours of operation.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Other language, mathematical, and reasoning abilities as outlined below.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Ability to comply with physical demands as outlined below.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Knowledge and understanding of Atelier & Ace Culture & initiatives</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Technologically sound with Microsoft Office applications.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Ability to compute basic mathematical calculations.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Must be able to maintain a flexible work schedule.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Knowledge of safety initiatives in compliance with OSHA guidelines.</span></p></li></ol><h1 dir=\"ltr\" style=\"line-height:1.38;margin-top:10pt;margin-bottom:0pt;\"><span style=\"font-size: 12pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">REQUIRED EDUCATION and/or EXPERIENCE</span></h1><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Higher education degree in culinary arts, hospitality management, or similar preferred. Minimum 2 years previous experience working in a kitchen supervisory role. Previous experience in FOH restaurant operations preferred. Previous experience with control food and labor cost, demonstration cooking, and menu development preferred. Premise and liability accountability and contract-managed service experience is desirable. Additional certifications (ServSafe, TiPS, etc.) preferred.</span></p><h1 dir=\"ltr\" style=\"line-height:1.38;margin-top:10pt;margin-bottom:0pt;\"><span style=\"font-size: 12pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">LANGUAGE, MATHEMATICAL, and REASONING ABILITIES</span></h1><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Candidate must meet the following cognitive abilities:</span></p><br /><ol style=\"margin-top:0pt;margin-bottom:0pt;\"><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Ability to understand guests’ service needs & requests.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Ability to acknowledge guests’ requests in a polite manner.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Ability to clearly communicate in verbal and written English (additional foreign languages are encouraged and preferred).</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Ability to apply logical thinking and understanding to carry out written and oral instructions.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Ability to address and solve problems involving guest and operational issues.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;text-align: justify;\"><span style=\"font-size: 7pt; font-family: \"Times New Roman\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\"> </span><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Ability to compute basic mathematical calculations.</span></p></li></ol><br /><h1 dir=\"ltr\" style=\"line-height:1.38;margin-top:10pt;margin-bottom:0pt;\"><span style=\"font-size: 12pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">PHYSICAL DEMANDS / WORK ENVIRONMENT</span></h1><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">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. The performance of this position may occasionally require exposure to the manufacturing areas where under certain areas require the use of personal protective equipment such as safety glasses with side shields and mandatory hearing protection. Primary environment: ambient room temperatures, lighting and traditional equipment as found in a typical kitchen environment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.</span></p><br /><ol style=\"margin-top:0pt;margin-bottom:0pt;\"><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Sit, walk, and stand continuously.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Lift / carry 25lbs (frequently) and 50lbs (occasionally)</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Bend, squat, crawl, and reach above shoulder level.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">Use dominate hand coordination for simple grasping, pushing/pulling, and fine manipulation.</span></p></li><li dir=\"ltr\" style=\"list-style-type: decimal; font-size: 10pt; font-family: \"Helvetica Neue\"; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre;\"><p dir=\"ltr\" style=\"line-height:1.38;margin-top:0pt;margin-bottom:0pt;\"><span style=\"font-size: 10pt; font-variant-numeric: normal; font-variant-east-asian: normal; vertical-align: baseline; white-space: pre-wrap;\">May be exposed to extreme temperatures, dust, dampness, height, and moving machinery.</span></p></li></ol></span></div>\n",
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