UNKNOWN

FEED

OTHER

Prati Italia is a locally-owned and operated restaurant and sets itself apart in our style of cuisine, sourcing and sustainability, attention to service details and one-of-a-kind atmosphere. POSITION OVERVIEW: Our culinary teams are responsible for providing fresh, flavorful, consistent and well-executed dishes to our guests to provide a great dining experience that will.

<p>REPORTS TO: Back of the House</p><br/><p><strong>We offer:</strong></p><p>• Paid Time Off</p><p>• Medical Health Benefits for Full Time Staff Members</p><p>• Optional Vision and Dental Benefits</p><p>• Employee Dining Discounts</p><p>• Staff Referral Bonus Program</p><p>• $100 Dining Card at Successful Completion of 30 Days Employment</p><br/><p><strong>POSITION OVERVIEW</strong>: Our culinary teams are responsible for providing fresh, flavorful,</p><p>consistent and well-executed dishes to our guests to provide a great dining experience that will</p><p>ensure they will want to come back to dine with us again and again!</p><p>Further, the position of Sous Chef is responsible for managing and directing daily operation of</p><p>the culinary team and upholding our standards of excellence, quality and hospitality.</p><br/><p><strong>Qualified SOUS CHEF applicant needs to possess/demonstrate:</strong></p><p>• Minimum 2 years kitchen management experience of a team exceeding 15 people per</p><p>shift in a high-end environment.</p><p>• Experience with banquets, events or volume-driven concepts.</p><p>• Ability to work cleanly in an organized, self-motivated fashion.</p><p>• Ability to lead, train and motivate and develop a staff to achieve shared goals and ensure</p><p>guest satisfaction.</p><p>• Familiarity working within and creating new systems.</p><p>• Strong critical thinking skills/ability to analyze and problem solve.</p><p>• Strong knowledge and skills in preparing whole ingredients and from-scratch cooking</p><p>techniques including foundational soups, stocks and sauces, basic butchery, and</p><p>standardized knife skills, as well as solid cooking techniques of grilling, sautéeing,</p><p>steaming, braising, roasting, etc.</p><p>• Pastry experience and knowledge desirable.</p><p>• Menu development skills including menu creation, recipe development, purchasing, and</p><p>costing.</p><p>• Ability to properly receive, store and rotate perishable ingredients, as well as train staff to</p><p>do same.</p><p>• Follow recipes, portion controls, pars and presentation specifics as trained. Train other</p><p>team members to do same.</p><p>• Arithmetic skills associated with recipes, weighing, measurement conversions, etc.</p><p>• Ability to track labor costs, write schedules, and implement labor controls to meet</p><p>budgets.</p><p>• A high level of organization, consistency, attention to safety detail, and cleanliness.</p><p>Conform to health safety standards and techniques.</p><p>• Perform supervisory tasks of overseeing daily cleaning of the kitchen, walk-ins, cooking</p><p>and prep equipment, dish washing area and receiving area.</p><p>• Ability to multi-task, prioritize tasks and manage self and team to meet deadlines.</p><p>• Ability to work without direct supervision and constant monitoring.</p><p>• Exercise good judgment and behave professionally with other staff members and guests.</p><p>• Experience with HR practices of interviewing, hiring, training, mentoring, counseling,</p><p>and terminating team members, as needed.</p><p>• Ability to direct, positively motivate, and lead in a fast-paced team environment.</p><p>• Computer proficiency to include word, excel and e-mail communication.</p><p>• Ability to work a varying schedule which may include nights, mornings, weekends,</p><p>and/or holidays.</p><p>• Physically able to perform all duties the job may require, which may include standing on</p><p>your feet for most of the day and frequently lifting/carrying up to 25 lbs., and</p><p>occasionally lifting/carrying up to 50 lbs.</p><p>• Stable work history and attendance record.</p><p>• Ability to assist with scrub down and organization of kitchen, refrigeration and storage</p><p>areas.</p><p>• Ability to take detailed direction and comfortable with professional feedback.</p><p>• Positive, friendly and professional attitude with a team-player approach.</p><br/><p><em>As a part of the CuliVino Hospitality Group, Prati Italia and Town Hall restaurants are among the forefront of Jacksonville’s local /independent dining scene. Jacksonville is home and we are proud of our deep-rooted connection to the community. Founded by James Beard-award nominated Chef Tom Gray, our goal is to offer guests a truly local, neighborhood restaurant connection. Our teams are committed to delivering an exceptional dining experience that makes guests feel like part of our family. We strive to lead the charge to bring a higher level of recognition to the North Florida dining scene and sustainable sourcing movement. We are committed to creating a great working environment that allows our team members to grow and advance their professional horizons within the hospitality industry.</em></p><p>Prati Italia is a locally-owned and operated restaurant and sets itself apart in our style of cuisine, sourcing and sustainability, attention to service details and one-of-a-kind atmosphere. We are always looking for energetic, experienced, enthusiastic team members who have a “can-do” attitude and a passion for the hospitality industry.</p><h3>Salary</h3>$40000.00 - $45000.00 per year<h3>Benefits</h3>Tips, Bonus pay, Paid time off, Health insurance, Dental insurance, Vision insurance, Life insurance, Employee discount, Paid training<h3>Job Type</h3>Full time, Part time<h3>Schedule</h3>8 hour shift, Weekend availability, Holidays, Night shift

Prati Italia

Sous Chef

workstreamftpin

FULL_TIME

Job Overview:The Restaurant Chef is responsible for the entire food service operation as pertains to food and non-food purchasing, storage, sanitation, cleanliness, cost control, quality control, portion control, recipe files, menu cycles, food presentation, inventories, & scheduling. Requesting Information About the AEDT - NYC Local Law 144: Candidates who reside in New York City and are subject to NYC Local Law 144 may request information about the AEDT, including details on the type of data collected, the sources of such data, and our data retention policies.

YEAR

<p><b>Description</b></p><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><strong>Job Overview:</strong></div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px">The Restaurant Chef is responsible for the entire food service operation as pertains to food and non-food purchasing, storage, sanitation, cleanliness, cost control, quality control, portion control, recipe files, menu cycles, food presentation, inventories, & scheduling.  Must oversee the preparation of all food items while maintaining the highest standards to produce an appealing and appetizing product.  Must be able to employ, train and evaluate all kitchen personnel including lead line cook, line cooks, pantry cooks, grill cooks, and dishwashers. </div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"> </div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><strong>Your Responsibilities:</strong></div><ul style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><li style="font-family:sans-serif , 'arial' , 'helvetica'">Prepares food to specifications before and during operations.</li><li style="font-family:sans-serif , 'arial' , 'helvetica'">Properly measures and portions all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.</li><li style="font-family:sans-serif , 'arial' , 'helvetica'">Cooks all food to Proper specifications in a timely manner.</li><li style="font-family:sans-serif , 'arial' , 'helvetica'">Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, etc.</li><li style="font-family:sans-serif , 'arial' , 'helvetica'">Ensures proper food temperatures are maintained and food is stored correctly.</li><li style="font-family:sans-serif , 'arial' , 'helvetica'">Ensures freshness and quality of all menu items.</li><li style="font-family:sans-serif , 'arial' , 'helvetica'">Packages all products to proper specifications.</li><li style="font-family:sans-serif , 'arial' , 'helvetica'">Performs opening, closing and side work duties as instructed and according proper guidelines.</li><li style="font-family:sans-serif , 'arial' , 'helvetica'">Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked.</li><li style="font-family:sans-serif , 'arial' , 'helvetica'">Follows and upholds all health codes and sanitation regulations.</li><li style="font-family:sans-serif , 'arial' , 'helvetica'">Sets up and operates kitchen equipment.</li><li style="font-family:sans-serif , 'arial' , 'helvetica'">Uses waste control guidelines and records all waste on spoilage sheet.</li><li style="font-family:sans-serif , 'arial' , 'helvetica'">Ability to work varied hours/days, including nights, weekends, and holidays, as needed.</li><li style="font-family:sans-serif , 'arial' , 'helvetica'">Performs other duties assigned.</li></ul><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><strong> </strong></div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><strong>Skills & Qualifications:</strong></div><ul style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><li style="color:black;font-family:sans-serif , 'arial' , 'helvetica'">Minimum two years of formal culinary/quantity foodservice management training or commensurate experience</li><li style="color:black;font-family:sans-serif , 'arial' , 'helvetica'">Minimum two years of culinary preparation experience</li><li style="color:black;font-family:sans-serif , 'arial' , 'helvetica'">Minimum two years of culinary management experience in a similar high volume foodservice operation with similar duties and responsibilities</li><li style="color:black;font-family:sans-serif , 'arial' , 'helvetica'">If required by local and/or state regulations, must have or be able to obtain a food workers card.</li><li style="color:black;font-family:sans-serif , 'arial' , 'helvetica'">Experience working in a computer network environment utilizing Microsoft Word and Excel programs</li></ul><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><strong> </strong></div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><strong>Physical Requirements:</strong></div><ul><li>Ability to lift 30 – 50 lbs.</li><li>Work in an upright standing or sitting position for long periods of time.</li><li>Reach with hands and arms.</li><li>Communicate, receive, and exchange ideas and information by means of the spoken and written word.</li></ul><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><strong></strong></div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><strong>Supervisory Responsibilities</strong></div><ul><li>Plans the activities of and schedules all food production and foodservice sanitation employees to maximize productivity while minimizing labor costs to achieve and improve upon budgetary guidelines. Hires, disciplines, and when necessary, recommends termination of food production and foodservice sanitation employees according to venue guidelines and policies. </li></ul><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><div style="background-repeat:no-repeat;outline:none;color:rgb( 51 , 51 , 51 );font-family:'open sans' , 'helvetica';font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-indent:0px;text-transform:none;word-spacing:0px"><strong style="background-repeat:no-repeat;outline:none;font-weight:600"> </strong><strong style="background-repeat:no-repeat;outline:none;font-weight:600"></strong></div><div style="background-repeat:no-repeat;outline:none;color:rgb( 51 , 51 , 51 );font-family:'open sans' , 'helvetica';font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-indent:0px;text-transform:none;word-spacing:0px"><strong style="background-repeat:no-repeat;outline:none;font-weight:600">Schedule</strong>: Tuesday - Saturday </div></div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><strong style="background-repeat:no-repeat;outline:none;font-weight:600"></strong></div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><strong style="background-repeat:no-repeat;outline:none;font-weight:600">What We Offer:</strong></div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px">As a full-time exempt associate, you will be eligible for full comprehensive benefits to include your choice of multiple medical plans, dental, and vision. In addition, you will be eligible for time off benefits, paid holidays, and a 401k with company match. Occasional travel may be required to attend training and other company functions.<strong style="background-repeat:no-repeat;outline:none;font-weight:600"></strong></div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><strong style="background-repeat:no-repeat;outline:none;font-weight:600"> </strong></div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><strong style="background-repeat:no-repeat;outline:none;font-weight:600">Compensation: </strong>$65,000 annually</div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><strong style="background-repeat:no-repeat;outline:none;font-weight:600"></strong></div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"><strong style="background-repeat:no-repeat;outline:none;font-weight:600">Disclaimer</strong><strong style="background-repeat:no-repeat;outline:none;font-weight:600">:</strong></div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px">The above information in this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time.</div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px"> </div><div style="color:rgb( 0 , 0 , 0 );font-family:'verdana' , 'arial' , 'helvetica' , sans-serif;font-size:14px;font-style:normal;font-weight:400;letter-spacing:normal;text-align:left;text-indent:0px;text-transform:none;word-spacing:0px">#LI-CP2</div><br/><br/><b>Automated Employment Decision Tool (AEDT) Usage:</b> We may utilize an Automated Employment Decision Tool (AEDT) in connection with the assessment or evaluation of candidates. The AEDT is designed to assist in objectively evaluating candidate qualifications based on specific job-related characteristics.<br/><br/><b>Job Qualifications and Characteristics Assessed:</b> The AEDT evaluates candidates based on job qualifications and characteristics pertinent to the role, including skills, experience, and competencies relevant to the position requirements. These qualifications are determined by the unique needs of each role within our company.<br/><br/><b>Alternative Selection Process or Reasonable Accommodations:</b> Candidates who require an alternative selection process or a “reasonable accommodation,” as defined under applicable disability laws, may make a request through our designated contact channel <p>national_recruiting@fsresidential.com</p>.<br/><br/><b>Requesting Information About the AEDT - NYC Local Law 144:</b> Candidates who reside in New York City and are subject to NYC Local Law 144 may request information about the AEDT, including details on the type of data collected, the sources of such data, and our data retention policies. To submit a request, please contact us at <p>national_recruiting@fsresidential.com</p>; we will respond in accordance with Local Law 144, within 30 days.

FirstService Residential

Restaurant Chef

Jobvite Talemetry Organic Easy Apply

With a busy A la Carte Line, as well as a thriving Banquet Business, this is an ideal position for someone looking to progress their career by offering the opportunity to work in a variety of positions and service types. The Line Cook works with the Executive Chef to ensure all menu items are consistently executed with excellence, and high food quality is always achieved.

<div>Marsh Landing Country Club is seeking an experienced and skilled Line Cook to join our team. This position is a full-time opportunity and reports directly to the Executive Chef.<br/><br/></div><div>With a busy A la Carte Line, as well as a thriving Banquet Business, this is an ideal position for someone looking to progress their career by offering the opportunity to work in a variety of positions and service types.<br/><br/></div><div>The Line Cook works with the Executive Chef to ensure all menu items are consistently executed with excellence, and high food quality is always achieved.<br/><br/></div><div><strong>Requirements:</strong></div><ul><li>The ideal candidate will have the ability to learn and grow in a busy culinary environment.</li><li>Have strong initiative, a willingness to be a team player, and a high focus on detail. </li><li>Excellent understanding of various cooking methods, ingredients, equipment, and procedures required.</li></ul><div><br/></div><div>Weekend, Evening, and Holiday availability are required.<br/><br/></div><div><strong>Pay:</strong> $17.00 - $19.00 per hour<br/><strong><br/>Benefits:</strong> Employee Discounts, 401K, Paid Time Off, Health Insurance, Dental Insurance, Vision Insurance, Performance Bonus, and Free Golf.<br/><br/></div><div><strong>Job Type:</strong> Full-time</div><br/><br/><strong>About Marsh Landing Country Club:</strong><p>A membership at Marsh Landing Country Club continuously extends the values of community and benefits of privacy. Whether partaking in seasonal events, dining functions, tournaments or other activities, we accommodate and welcome every member to take part in all that we offer. Marsh Landing staff is committed to satisfying every member and guest with consistency and sophistication beyond comparison. </p>

Marsh Landing Country Club

Line Cook

Betterteam

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Sous ChefPrati Italia

Restaurant ChefFirstService Residential

Line CookMarsh Landing Country Club

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