Hellofresh Missing Ingredients Jobs in Usa
1,516 positions found — Page 75
Our braggingly happy team members — ranging from bakery managers to order selectors; from IT developers to vice presidents of finance; from HR Business Partners to export specialists — create braggingly happy customers spanning national accounts, independent and chain grocers, e-commerce retailers, U.S. military commissaries and exchanges, and the Company’s own brick-and-mortar grocery stores, pharmacies and fuel centers.
Ready to contribute to the success of our food solutions company? Apply now!
Location:
2275 Health Drive SW - Wyoming, Michigan 49519
Position Summary:
This role is responsible to lead the day-to-day activities of the department operations in a retail store, ensuring the associates are trained, the department is fully staffed, operating at company standards and meeting all company goals and key performance indicators.
Here’s what you’ll do:
- Be responsible to order and maintain inventory in your department, while utilizing inventory control procedures to ensure product freshness and quality.
- Review and validate received orders for amount, quality, count or weight, condition, and ensure all product is stored in appropriate areas.
- Manage a team that completes all stocking, production, and additional tasks to ensure product quality, production planning, accuracy, and date sensitive rotation, as well as ensure all spoiled/damaged products are handled per established guidelines.
- Maintain familiarity with all products carried in the department as well as throughout the store.
- Know the ad items, special prices, coupon deals or other features, that apply to the store's sales and rewards programs.
- Assure that the weekly and period Flight Plan are communicated and executed to company expectations and timeline.
- Follow company policies and timelines using the required tools and software to manage scheduling, according to forecasted guidelines.
- Support the department manager in implementing and maintaining work schedules, labor control, overtime control, and payroll expense for the department.
- Implement Our Winning Recipe and model our core values and competencies.
- Support the department manager in being responsible for department management including staffing, training, performance management, and career development of associates.
- Support the department manager in developing and monitoring department goals.
- Support the department manager in developing and monitoring department forecasts, as required.
- Attend and participate in daily huddles, manager meetings, as well as district and company level meetings via phone, online, or in person, as required.
- Maintain a clean, attractive, and well stocked department, by using structure of the day guidelines, as well as executing “Prime Time” standards.
- Assure that all food safety guidelines and requirements are always followed and maintained throughout the entire store. Take immediate corrective action if not followed.
- Assure that all safety guidelines and requirements are always followed and maintained throughout the entire store. Take immediate corrective action if not followed.
- Support the department manager in developing and implementing a plan that results in meeting company goals and key performance indicators.
- Follow all PPE and Safety Guidelines
- Follow all Food Safety and Cleaning Expectations
- Follow Guest Experience Guidelines
- May be assigned tasks in other departments based on customer experience need
- Additional responsibilities may be assigned as needed
Here’s what you’ll need:
- High School Graduate (Required) or Equivalent (GED).
- 0-2 years of retail experience preferred.
- Strong written and verbal communication, and bookkeeping skills.
- Good organization, prioritization, decision-making, problem solving and conflict management skills.
- Strong leadership abilities with capability to work in a hands-on environment.
- Good strategic planning and business acumen skills.
- Good knowledge of retail store operations; knowledge of retail management systems
- Suggestive Selling/Knowledge of Products preferred.
- Proficient in Word, Excel, Outlook, and PowerPoint.
- Depending on company location, ability to communicate in Spanish is highly desirable.
Physical Requirements:
The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. May be required to lift and/or move up to 30 pounds frequently, and up to 50 pounds occasionally. The associate is required to stand and walk for extended periods of time and may bend, stoop, twist and turn frequently. While performing the duties of this position, the employee is subject to a typical retail store environment (varied temperatures) and is exposed to outside weather conditions. The noise level in the work environment is usually low to moderate. Travel requirements vary by assignment.
As part of our People First culture, SpartanNash is proud to offer a robust and competitive Total Rewards benefits package.
SpartanNash is an Equal Opportunity Employer that invests in Associate development, recognizes and celebrates success, fosters two-way communication, and promotes a sense of belonging. We are committed to providing equal employment opportunities to all individuals, including those with disabilities and Veterans.
We are not able to sponsor work visas for this position.
Make your next move matter!
St. Peter’s Health Partners-Glen Eddy - Niskayuna, NY
Food Service Worker - Per Diem
Do you have a passion for food, and strive for a rewarding career in which you enjoy coming to work every day? If you are looking for an opportunity to enrich the lives of others and you share our passion for making a difference in people’s lives, come join our team. Our residents are the reason we choose to deliver high quality care and services. We are looking for committed employees with flexibility, a strong work ethic, and exceptional customer service skills.
As a Food Service Worker, you will join the team in preparing and serving scratch made meals using a holistic approach, focusing on seasonal, local and responsibly sourced ingredients. Here you will have work-life balance with flexible scheduling, structured menus and be a valued member of the team, with ongoing training and opportunity for continued career growth. Become part of our community, grow your skills and career, and be rewarded by helping to brighten seniors’ lives every day.
Position Summary:
Essential Duties and Responsibilities:
Assist to ensure quality food and an enjoyable dining experience for residents, guests, and staff
Set tables, serve, clear tables and complete tray deliveries per Diamond Service standards
Upholds policies and procedures to guarantee compliance with company expectations.
Properly stores foods in designated areas following all corporate, State, and Federal food safety and sanitation procedures.
Work effectively and maintain good working relationships with co-workers, customers, administrators, and Managers.
Perform job safely while maintaining a clean and safe work environment and following correct procedures
Perform alternate duties as assigned.
Adheres to SPHP's code of conduct
Minimum Requirements:
A positive attitude, compassion, willingness to learn
Working papers required if under 18 years of age
Ability to work in a face paced environment
Ability to follow instructions
Ability to read and write English on at a minimum 6th grade level
Pay Range:$16.20-23.50
Pay is based on experience, skills, and education. Exempt positions under the Fair Labor Standards Act (FLSA) will be paid within the base salary equivalent of the stated hourly rates. The pay range may also vary within the stated range based on location.
Our Commitment
Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.
Make your next move matter!
St. Peter’s Health Partners-Glen Eddy - Niskayuna, NY
Food Service Worker - Per Diem
Do you have a passion for food, and strive for a rewarding career in which you enjoy coming to work every day? If you are looking for an opportunity to enrich the lives of others and you share our passion for making a difference in people’s lives, come join our team. Our residents are the reason we choose to deliver high quality care and services. We are looking for committed employees with flexibility, a strong work ethic, and exceptional customer service skills.
As a Food Service Worker, you will join the team in preparing and serving scratch made meals using a holistic approach, focusing on seasonal, local and responsibly sourced ingredients. Here you will have work-life balance with flexible scheduling, structured menus and be a valued member of the team, with ongoing training and opportunity for continued career growth. Become part of our community, grow your skills and career, and be rewarded by helping to brighten seniors’ lives every day.
Position Summary:
Essential Duties and Responsibilities:
Assist to ensure quality food and an enjoyable dining experience for residents, guests, and staff
Set tables, serve, clear tables and complete tray deliveries per Diamond Service standards
Upholds policies and procedures to guarantee compliance with company expectations.
Properly stores foods in designated areas following all corporate, State, and Federal food safety and sanitation procedures.
Work effectively and maintain good working relationships with co-workers, customers, administrators, and Managers.
Perform job safely while maintaining a clean and safe work environment and following correct procedures
Perform alternate duties as assigned.
Adheres to SPHP's code of conduct
Minimum Requirements:
A positive attitude, compassion, willingness to learn
Working papers required if under 18 years of age
Ability to work in a face paced environment
Ability to follow instructions
Ability to read and write English on at a minimum 6th grade level
Pay Range:$16.20-23.50
Pay is based on experience, skills, and education. Exempt positions under the Fair Labor Standards Act (FLSA) will be paid within the base salary equivalent of the stated hourly rates. The pay range may also vary within the stated range based on location.
Our Commitment
Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.
Make your next move matter!
St. Peter’s Health Partners-Glen Eddy - Niskayuna, NY
Food Service Worker - Per Diem
Do you have a passion for food, and strive for a rewarding career in which you enjoy coming to work every day? If you are looking for an opportunity to enrich the lives of others and you share our passion for making a difference in people’s lives, come join our team. Our residents are the reason we choose to deliver high quality care and services. We are looking for committed employees with flexibility, a strong work ethic, and exceptional customer service skills.
As a Food Service Worker, you will join the team in preparing and serving scratch made meals using a holistic approach, focusing on seasonal, local and responsibly sourced ingredients. Here you will have work-life balance with flexible scheduling, structured menus and be a valued member of the team, with ongoing training and opportunity for continued career growth. Become part of our community, grow your skills and career, and be rewarded by helping to brighten seniors’ lives every day.
Position Summary:
Essential Duties and Responsibilities:
Assist to ensure quality food and an enjoyable dining experience for residents, guests, and staff
Set tables, serve, clear tables and complete tray deliveries per Diamond Service standards
Upholds policies and procedures to guarantee compliance with company expectations.
Properly stores foods in designated areas following all corporate, State, and Federal food safety and sanitation procedures.
Work effectively and maintain good working relationships with co-workers, customers, administrators, and Managers.
Perform job safely while maintaining a clean and safe work environment and following correct procedures
Perform alternate duties as assigned.
Adheres to SPHP's code of conduct
Minimum Requirements:
A positive attitude, compassion, willingness to learn
Working papers required if under 18 years of age
Ability to work in a face paced environment
Ability to follow instructions
Ability to read and write English on at a minimum 6th grade level
Pay Range:$16.20-23.50
Pay is based on experience, skills, and education. Exempt positions under the Fair Labor Standards Act (FLSA) will be paid within the base salary equivalent of the stated hourly rates. The pay range may also vary within the stated range based on location.
Our Commitment
Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.
Make your next move matter!
St. Peter’s Health Partners-Glen Eddy - Niskayuna, NY
Food Service Worker - Per Diem
Do you have a passion for food, and strive for a rewarding career in which you enjoy coming to work every day? If you are looking for an opportunity to enrich the lives of others and you share our passion for making a difference in people’s lives, come join our team. Our residents are the reason we choose to deliver high quality care and services. We are looking for committed employees with flexibility, a strong work ethic, and exceptional customer service skills.
As a Food Service Worker, you will join the team in preparing and serving scratch made meals using a holistic approach, focusing on seasonal, local and responsibly sourced ingredients. Here you will have work-life balance with flexible scheduling, structured menus and be a valued member of the team, with ongoing training and opportunity for continued career growth. Become part of our community, grow your skills and career, and be rewarded by helping to brighten seniors’ lives every day.
Position Summary:
Essential Duties and Responsibilities:
Assist to ensure quality food and an enjoyable dining experience for residents, guests, and staff
Set tables, serve, clear tables and complete tray deliveries per Diamond Service standards
Upholds policies and procedures to guarantee compliance with company expectations.
Properly stores foods in designated areas following all corporate, State, and Federal food safety and sanitation procedures.
Work effectively and maintain good working relationships with co-workers, customers, administrators, and Managers.
Perform job safely while maintaining a clean and safe work environment and following correct procedures
Perform alternate duties as assigned.
Adheres to SPHP's code of conduct
Minimum Requirements:
A positive attitude, compassion, willingness to learn
Working papers required if under 18 years of age
Ability to work in a face paced environment
Ability to follow instructions
Ability to read and write English on at a minimum 6th grade level
Pay Range:$16.20-23.50
Pay is based on experience, skills, and education. Exempt positions under the Fair Labor Standards Act (FLSA) will be paid within the base salary equivalent of the stated hourly rates. The pay range may also vary within the stated range based on location.
Our Commitment
Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.
Chef de Cuisine and Sous Chef – Upscale Mediterranean Restaurant
$80,000 - $110,000 + Bonus
Join this local restaurant group as the Chef de Cuisine or Sous Chef, responsible for overseeing culinary operations of this Mediterranean upscale restaurant, complete with excellent benefits, salary, and career growth opportunity.
COMPANY:
- Local restaurant group with 4 concepts and growing!
- Strong leadership with clear direction
- Highly skilled and experienced team with very low management turnover
BENEFITS & FEATURES:
- Medical, Dental, Vision, and Life Insurance
- Great, well-functioning management team
- Outstanding cuisine you can be proud of
- Highly competitive salary
- 2 weeks paid vacation
- Bonus potential
YOUR ROLE WITH THE COMPANY:
The Chef de Cuisine is responsible for managing all culinary operations of the restaurant. Primary duties and responsibilities include:
- Oversee all daily back-of-house operations, ensuring seamless execution of prep, service, and kitchen performance
- Maintain exceptional standards of food quality, presentation, and consistency across all menu offerings
- Support seasonal menu development and culinary innovation in alignment with the restaurant’s Mediterranean concept
- Lead, train, and inspire the culinary team, creating a collaborative and high-performance kitchen culture
- Manage the execution of private events and group dining by ensuring strong culinary preparation, organization, and service standards
- Direct scheduling, labor management, and food costing to drive efficiency and support profitability
- Ensure full compliance with sanitation, safety, and health department standards while maintaining an organized kitchen environment
- Lead by example with a hands-on presence during service, supporting the line and driving execution at a high level
The Sous Chef is responsible for assisting in managing culinary operations of the restaurant. Primary duties and responsibilities include:
- Support culinary leadership in leading back-of-house operations, ensuring smooth execution of service and day-to-day kitchen performance
- Contribute fresh culinary ideas that help evolve and modernize menus, food offerings, and overall kitchen programming
- Lead by example in a hands-on capacity, working the line alongside the team while maintaining consistency, urgency, and excellence in execution
- Oversee food quality, presentation, and plate consistency to ensure every dish meets high culinary and guest experience standards
- Assist in menu development by incorporating seasonal, high-quality ingredients and contributing to creative, market-driven dishes
- Manage kitchen scheduling, labor deployment, and food costing to support operational efficiency and financial performance
- Train, mentor, and motivate kitchen team members while fostering a collaborative, accountable, and high-performing work environment
BACKGROUND PROFILE:
- Chef de Cuisine: 3+ years of experience as a Chef de Cuisine for a high volume ($8M+) upscale full-service restaurant
- Sous Chef: 2+ years of experience in a Sous Chef, Kitchen Manager, or other culinary leadership role in an upscale or high-volume restaurant environment
- Strong knowledge of food costing, labor management, and scheduling, with the ability to support both quality and profitability goals
- Background in Spanish, Italian, or Mediterranean cuisine strongly preferred
- Ability to thrive in a fast-paced environment while maintaining composure, organization, and high standards of execution
- Passionate about hospitality, highly energetic, and detail-oriented, with a commitment to excellence in both food and guest experience
EOE – EQUAL OPPORTUNITY EMPLOYER
As a Sous Chef, you will cook at the highest level as well as lead a culinary team for our Signature Restaurants. In this role, you continually exemplify leadership, development, support and motivation to direct reports; creating a vibrant, positive environment that encourages excellence. You will work well with our front-of-the-house partners to create a collaborative environment; inspiring creativity, teamwork, and ownership required to achieve excellent execution of fine dining for one of our Signature Restaurants.
The Signature Restaurants currently include Napa Rose, Carthay Circle, Club 33 and 21 Royal.
You Will/Responsibilities...Expertise in all aspects of Culinary Arts, such as butchery, saucier, pastry and modern techniques
Superior knowledge in different cuisine styles, such as French, Spanish, Italian, Mediterranean, American regional and Asian
The ability to strategically and thoughtfully write and implement seasonally inspired menus
Build Teams through trust, collaboration, and education.
Effectively communicate the vision of Signature Restaurants
Manage cost: Food cost, kitchen labor, etc
Able to cultivate and foster strong relationships with fellow Artisans, Farmers, Fishmongers, Ranchers and Foragers
5 plus years of Culinary Management experience in a fine dining environment
Strong written/communication skills
Computer skills, especially with Excel
Understanding of cost and ability to take ownership of restaurant operations
Strong kitchen, organizational, and time management skills
Ability to work a flexible schedule with variable shifts and days off in a rapidly changing environment
Superior knowledge of quality ingredients and how to execute fine dining
Understanding of Wine pairing and service trends
Understanding of Nutrition and dietary preferences
Understanding of guest service with possible experience as a bartender and/or server
Higher level education
Associate's Degree in culinary arts or equivalent work experience
Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at
#DXMedia
#LI-AH3
The hiring range for this position in California is $85,000 - $106,400 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate’s geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered.Part time
Availability:
Morning, Afternoon, Evening (Includes Weekends).
Age Requirement:
Must be 18 years or older
Location:
Northborough, MA
Address:
9102 Shops Way
Pay:
$18 - $19 / hour
Job Posting:
03/01/2026
Job Posting End:
03/31/2026
Job ID: R0274088
EARN A BONUS UP TO $500! Hiring immediately!
Bring your love for sushi, and we'll teach you the rest! In this role, you will help prepare fresh, high-quality sushi rolls to be sold in our store, as well as help customers with any made-to-order or special requests. You will work alongside experienced sushi chefs, learning traditional techniques and perfecting your craft in a fast-paced, customer-focused environment.
Responsibilities:
Prepare ingredients, including slicing fish, cutting vegetables, and making sushi rice
Assist in making sushi rolls, nigiri, sashimi, and other menu items according to recipes and presentation standards
Maintain cleanliness and organization of the kitchen, following food safety and sanitation guidelines
Work efficiently in a fast-paced environment, ensuring timely preparation
Uphold excellent food presentation and customer satisfaction
Requirements:
Ability to work in a fast-paced environment and handle multiple tasks
At Wegmans, we’ve always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans.
Comprehensive benefits*
Paid time off (PTO) to help you balance your personal and work life
Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday
Health care benefits that provide a high level of coverage at a low cost to you
Retirement plan with a 401(k) match
A generous scholarship program to help employees meet their educational goals
LiveWell Employee & Family program to support your emotional, work-life and financial wellness
Our employees have put us high on Fortune 100 Best Companies to Work For® list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference.
*Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position.
+
At Wegmans, we’ve always believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive compensation, comprehensive benefits and a wide range of meaningful perks is just the beginning of what defines a rewarding career at Wegmans.
Comprehensive benefits*
Paid time off (PTO) to help you balance your personal and work life
Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday
Health care benefits that provide a high level of coverage at a low cost to you
Retirement plan with a 401(k) match
A generous scholarship program to help employees meet their educational goals
LiveWell Employee & Family program to support your emotional, work-life and financial wellness
Our employees have put us high on
Fortune 100 Best Companies to Work For®
list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where
YOU
make the difference.
*Certain eligibility requirements must be satisfied, and offerings may differ based upon area or the company and/or position.
Job Summary:
The Banquet Chef will lead and manage the banquet kitchen, overseeing the production of a wide range of culinary offerings, including hot savory dishes, cold garde manger items, canapés, desserts, and reception items. This role includes managing off-site catering events and ensuring the consistent quality of food and service, whether on-site or off-site. The Banquet Chef will supervise and train kitchen staff, maintain high culinary standards, and work closely with the Chef de Partie and other culinary team members to produce high-quality food for banquets, receptions, and a busy café that includes cold salads, wraps, pastries, and more. Additionally, the Banquet Chef is responsible for maintaining cleanliness and organization in the kitchen and coolers and will oversee the stewarding department to ensure the smooth operation of cleaning and dishwashing. This position requires at least five years of experience in a high-volume banquet kitchen.
Key Responsibilities:
• Leadership and Supervision:
• Oversee all culinary operations within the banquet kitchen, including on-site banquets, off-site catering events, and café supply production.
• Manage and train culinary staff, including Chef de Partie, cooks, and other kitchen personnel, fostering a positive and collaborative work environment.
• Develop training programs to enhance skills, maintain quality standards, and encourage growth within the culinary team.
• Coordinate kitchen staff schedules to ensure efficient staffing for both on-site and off-site events.
• Menu Planning and Execution:
• Collaborate with the Executive Chef to create and refine menus for banquets, receptions, and off-site catering, ensuring a variety of offerings and a high standard of presentation.
• Develop unique and innovative recipes, including hot entrees, cold dishes, canapés, and desserts, that meet client expectations and dietary requirements.
• Plan and execute seasonal and event-specific menus, considering budgetary guidelines and food cost control.
• Event and Catering Management:
• Coordinate with event planning teams to understand specific banquet and catering requirements, including menu customization, portion sizes, and service timing.
• Oversee the preparation and presentation of all food items for on-site banquets and off-site catering, ensuring consistency and high standards of quality.
• Manage the logistics and organization of off-site catering events, including food transportation, equipment, and setup.
• Ensure seamless execution of banquet and catering events, with attention to detail in food quality, plating, and presentation.
• Kitchen Cleanliness and Stewarding Oversight:
• Maintain a clean, organized, and efficient kitchen workspace, adhering to all health and safety regulations and industry best practices.
• Oversee and ensure the cleanliness and organization of kitchen coolers, storage areas, and equipment.
• Direct and supervise the stewarding department to ensure effective and thorough dishwashing, sanitation, and cleaning practices.
• Conduct regular kitchen and cooler inspections to maintain standards and address any sanitation concerns promptly.
• Inventory and Cost Management:
• Manage inventory control, ordering ingredients and supplies based on upcoming events and anticipated needs.
• Monitor food costs and portion control to maximize profitability while maintaining quality.
• Work within established budgetary constraints to ensure financial goals are met while delivering high-quality culinary offerings.
Qualifications:
• Minimum of 5 years of experience in a banquet kitchen, with expertise in high-volume food production for events and off-site catering.
• Proven experience in a supervisory or managerial role within a culinary environment.
• Strong culinary skills, including hot and cold food preparation, garde manger, baking, and pastry experience.
• Excellent knowledge of food safety, sanitation standards, and HACCP guidelines.
• Ability to manage multiple tasks in a fast-paced environment, ensuring efficiency, quality, and timeliness.
Skills:
• Strong leadership and team-building skills with the ability to motivate, train, and mentor kitchen staff.
• Exceptional organizational and time-management skills to coordinate multiple events and tasks simultaneously.
• Creativity in menu development, food presentation, and culinary techniques.
• Proficient in inventory management, food cost control, and budget adherence.
• Excellent communication skills for liaising with event planners, clients, and staff.
executive sous chef
Location: 15 W Broughton St., Savannah, GA (on-site)
Status: Full-time. Offering a competitive salary based on experience.
Benefits include: health, dental, vision, and paid time off
OVERVIEW OF LA VETTA
La Vetta, a new Italian dining destination from Southern Cross Hospitality, is seeking passionate
hospitality professionals to join the team as we prepare to open this spring in downtown
Savannah. The kitchen is led by a chef with 1* Michelin Star. The cuisine will reimagine the spirit
of Italian heritage through a modern global lens, emphasizing seasonal ingredients, innovative
cooking methods, and sleek plating that never compromises true Italian tastes. To support this
vision, we are building a team that is polished without being stiff, and precise without losing
warmth. From the kitchen to the dining room and bar, every team member plays a vital role for
our guests.
THE ROLE
The Executive Sous Chef is responsible for the systematic execution of kitchen operations. This role focuses on maintaining production schedules, ensuring rigorous quality control, and
managing the kitchen’s financial performance through labor control and waste prevention, in
close alignment with the EXECUTIVE CHEF.
As an Executive Sous Chef, you will be responsible for the following duties:
- Monitor and report on waste-tracking systems and portion control protocols. Ensure
- consistent quality, taste, and presentation of all dishes served.
- Oversee goods receiving, ensuring all products meet quality standards and are processed
- through FIFO and systematic labeling procedures.
- Ready to act as the central communication point (The Pass) during service, managing
- ticket flow, timing, and cross-departmental coordination.
- Direct the culinary brigade on shift, ensuring adherence to professional conduct,
- sanitation codes, and operational efficiency.
- Assign specific duties to each staff member, instruct and keep coaching them at all times
- throughout the production, and ensure that all standards are met and kept according to
- recipe presentation and portion size.
- Check the quality of the product and consistency at all times to meet standards. Oversee
- food preparation and production to maintain high standards during service.
- Coach and inform his staff on any new menu, new method, and special events, and follow
- up on any problem or situation that needs improvement.
- In the absence of the Executive Chef, assumes responsibility of being fully in charge of
- the department at any time required.
- Supervise ordering, receiving, and storage of food supplies to maintain freshness and
- quality.
- Maintain proper kitchen documentation, including temperature logs, cleaning schedules,
- and HACCP records.
- Plan staff schedules to ensure optimal coverage while controlling labor costs.
- Ensure kitchen equipment is properly maintained and operational at all times.
- Drive continuous improvement in kitchen efficiency, workflow, and productivity.
- Handle guest feedback related to food quality and implement improvements when
- required.
QUALIFICATIONS
- Proven experience in leadership roles within high-volume, high-standard culinary
- operations.
- Advanced proficiency in kitchen language, inventory management, and cost-control
- systems.
- Degree or Higher National Diploma in Culinary/Hospitality/Hotel is preferred but not
- essential.
- Strong culinary expertise with the ability to manage multiple sections.
- Strong leadership and team management skills.
- In-depth knowledge of food safety regulations and HACCP standards.
- Ability to work under pressure in a fast-paced environment.
TO APPLY
Email your Resume and a Cover Letter to
Subject line: CHEF DE PARTIE - (Your Name)
