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Ironwood Golf & Country Club Logo
Ironwood Golf & Country Club

Greenville, North Carolina

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Broadmoor Bistro at the Center for Academic Achievement

Overland Park, Kansas

Kopplin Kuebler & Wallace Logo
Kopplin Kuebler & Wallace

Bluffton, South Carolina

Kopplin Kuebler & Wallace Logo
Kopplin Kuebler & Wallace

Macon, Georgia

Norms Logo
Norms

Los Angeles, California

Bates College Dining, Conferences & Campus Events Logo
Bates College Dining, Conferences & Campus Events

Lewiston, Maine

Kopplin Kuebler & Wallace Logo
Kopplin Kuebler & Wallace

Charlotte, North Carolina

Kopplin Kuebler & Wallace Logo
Kopplin Kuebler & Wallace

Nashville, Tennessee

Northwestern Michigan College

Traverse City, Michigan

Hound Ears Club Logo
Hound Ears Club

Boone, North Carolina

Oglebay

Wheeling , West Virginia

Oglebay

Wheeling, West Virginia

Bates College Dining, Conferences & Campus Events Logo
Bates College Dining, Conferences & Campus Events

Lewiston, Maine

Kopplin Kuebler & Wallace Logo
Kopplin Kuebler & Wallace

Montgomery, Texas

The Hotel Hershey Logo
The Hotel Hershey

Hershey, Pennsylvania

Lake Arrowhead CC

Lake Arrowhead, California

Hershey Entertainment and Resorts Logo
Hershey Entertainment and Resorts

Hershey, Pennsylvania

Hershey Entertainment & Resorts Logo
Hershey Entertainment & Resorts

Hershey, Pennsylvania

Wild Blue Creative Catering, Inc. Logo
Wild Blue Creative Catering, Inc.

King Of Prussia, Pennsylvania

UB Campus Dining and Shops Logo
UB Campus Dining and Shops

Buffalo, New York

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Sous Chef
Job Purpose Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the Club.   Supervises food production personnel, assists with food production tasks as needed, and assures that quality and cost standards are consistently attained. Maintain the highest professional food quality and sanitation standards. Duties and Responsibilities Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes. Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing


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