Executive Sous Chef Southern Hospitality Restaurant High Profile Are you looking for a career where you are valued? Our team of hospitality professionals are currently looking for an Executive Sous Chef. Apply today for this position in Roanoke, Virginia (link removed) Our restaurant is unlike any other. Overall, our restaurant is one of the most popular concepts in the area. If you are interested in joining our team and adding to our success, do not miss this opportunity! Join our team to be a part of a growing organization and begin your career as our Executive Sous Chef. Apply Now for this position in Roanoke, Virginia. Job Title: Executive Sous Chef Job Description: The Executive Sous Chef will ensure the proper execution of culinary efforts in all kitchens and food production areas; this will involve a daily tour of each area to check food quality, kitchen cleanliness and organization, staff appearance, and genuine engagement with all fellow associates. The Executive Sous Chef will work with the Banquet Chefs/Sous Chefs weekly and daily to ensure an appropriate plan for special events and to support service as needed. Benefits: Competitive Salary PTO Qualifications: The Executive Sous Chef must have a Bachelors degree, or equivalent work experience Our Executive Sous Chef should have previous experience working as an Executive Sous Chef in a high-volume, high-end multifaceted resort restaurant Previous management experience is a must, as well as management experience leading a team of at least 15, including development, performance evaluation, interviewing, hiring, etc. The Executive Sous Chef must have the ability to be a proactive communicator CPR and First Aid certification is strongly preferred Apply Now Executive Sous Chef in Roanoke, Virginia. If you would like to be considered for this position, email your resume to
Apr 21, 2024
Executive Sous Chef Southern Hospitality Restaurant High Profile Are you looking for a career where you are valued? Our team of hospitality professionals are currently looking for an Executive Sous Chef. Apply today for this position in Roanoke, Virginia (link removed) Our restaurant is unlike any other. Overall, our restaurant is one of the most popular concepts in the area. If you are interested in joining our team and adding to our success, do not miss this opportunity! Join our team to be a part of a growing organization and begin your career as our Executive Sous Chef. Apply Now for this position in Roanoke, Virginia. Job Title: Executive Sous Chef Job Description: The Executive Sous Chef will ensure the proper execution of culinary efforts in all kitchens and food production areas; this will involve a daily tour of each area to check food quality, kitchen cleanliness and organization, staff appearance, and genuine engagement with all fellow associates. The Executive Sous Chef will work with the Banquet Chefs/Sous Chefs weekly and daily to ensure an appropriate plan for special events and to support service as needed. Benefits: Competitive Salary PTO Qualifications: The Executive Sous Chef must have a Bachelors degree, or equivalent work experience Our Executive Sous Chef should have previous experience working as an Executive Sous Chef in a high-volume, high-end multifaceted resort restaurant Previous management experience is a must, as well as management experience leading a team of at least 15, including development, performance evaluation, interviewing, hiring, etc. The Executive Sous Chef must have the ability to be a proactive communicator CPR and First Aid certification is strongly preferred Apply Now Executive Sous Chef in Roanoke, Virginia. If you would like to be considered for this position, email your resume to
Overview: The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certification Driver's License
Apr 24, 2024
Full time
Overview: The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certification Driver's License
Overview: The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certification Driver's License
Apr 23, 2024
Full time
Overview: The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certification Driver's License
HHS Culinary and Nutrition Solutions, LLC
Baton Rouge, Louisiana
Executive Chef role located at Baton Rouge General Medical Center in Baton Rouge, LA . We are seeking a passionate and innovative Executive Chef to lead with a high focus on quality and the environment. As our Executive Chef, you will develop and execute a culinary vision to provide our patients and staff with the highest quality, nutritious, and environmentally sustainable food possible. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible. You will also be responsible for managing our kitchen operations and overseeing a team of talented chefs. Salary range begins at $72,000-$75,000\yearly Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
Executive Chef role located at Baton Rouge General Medical Center in Baton Rouge, LA . We are seeking a passionate and innovative Executive Chef to lead with a high focus on quality and the environment. As our Executive Chef, you will develop and execute a culinary vision to provide our patients and staff with the highest quality, nutritious, and environmentally sustainable food possible. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible. You will also be responsible for managing our kitchen operations and overseeing a team of talented chefs. Salary range begins at $72,000-$75,000\yearly Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Executive Chef We have an opening for an executive Chef in the DC market for an iconic venue. This is a high profile position within an industry leader/casual entertainment and restaurant venue. The Executive Chef will balance administrative skills managing a full team of sous chefs in combination with daily operations of a high volume operation. This is an exciting opportunity for a career driven chef to step into a new role. If you are ready for the next level in your culinary career and available for the DC market then this could be for you. Ideal culinary backgrounds will include career progression to the Executive Chef level within the casual segment, $5M + in annual revenue. This role includes an excellent compensation plan, benefits, vacation, balance and the opportunity to advance careers. This role is presented by Tom Bull with Gecko Hospitality
Apr 21, 2024
Executive Chef We have an opening for an executive Chef in the DC market for an iconic venue. This is a high profile position within an industry leader/casual entertainment and restaurant venue. The Executive Chef will balance administrative skills managing a full team of sous chefs in combination with daily operations of a high volume operation. This is an exciting opportunity for a career driven chef to step into a new role. If you are ready for the next level in your culinary career and available for the DC market then this could be for you. Ideal culinary backgrounds will include career progression to the Executive Chef level within the casual segment, $5M + in annual revenue. This role includes an excellent compensation plan, benefits, vacation, balance and the opportunity to advance careers. This role is presented by Tom Bull with Gecko Hospitality
Executive Chef Regular weekday schedule Manassas, VA area. We have an immediate opening for an experience Executive Chef. The ideal culinary background will include hotel and/or contract foodservice venues. The position will provide oversite to several sous chefs and team members and will require experience in menu creativity with emphasis on nutrition. Chefs are required to have a 4-year culinary degree, the highest standards of food safety and sanitation standards with strong understanding of Virginia State requirements. Chefs that have experience with government contract accounts including an upscale dining facility are encouraged to apply. This role comes with an extensive, generous array of benefits/vacation and a regular workweek. Salary will be in the mid-upper $50s base. For more information on this role please send your resume by e mail to Tom Bull with Gecko Hospitality
Apr 21, 2024
Executive Chef Regular weekday schedule Manassas, VA area. We have an immediate opening for an experience Executive Chef. The ideal culinary background will include hotel and/or contract foodservice venues. The position will provide oversite to several sous chefs and team members and will require experience in menu creativity with emphasis on nutrition. Chefs are required to have a 4-year culinary degree, the highest standards of food safety and sanitation standards with strong understanding of Virginia State requirements. Chefs that have experience with government contract accounts including an upscale dining facility are encouraged to apply. This role comes with an extensive, generous array of benefits/vacation and a regular workweek. Salary will be in the mid-upper $50s base. For more information on this role please send your resume by e mail to Tom Bull with Gecko Hospitality
Executive Chef Executive Kitchen Manager Exciting new chef driven full service concept is poised to launch with rapid expansion in the VA/DC market. We are looking for qualified culinary leaders at the Exec Chef or Senior Kitchen Manager level from upscale casual full service venues. This position is available immediately. The ideal culinarian will have a proven track record of career advancement and currently be running their own kitchen managing a team of 20+ BOH employees in addition to overseeing sous chefs. High volume operations experience above $4M is preferred however lower sales levels from premium brands will be considered. If you are looking for career advancement in a respectful environment with state of the art equipment and a venue to be proud of then please apply. We offer premium base compensation to $70K base with bonus and other incentives. This opportunity also comes with a full array of benefits/vacation/health. Culinary leaders with a positive and energetic approach, high standards of execution and strong sense of urgency will be of interest to learn more about this opportunity please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
Apr 21, 2024
Executive Chef Executive Kitchen Manager Exciting new chef driven full service concept is poised to launch with rapid expansion in the VA/DC market. We are looking for qualified culinary leaders at the Exec Chef or Senior Kitchen Manager level from upscale casual full service venues. This position is available immediately. The ideal culinarian will have a proven track record of career advancement and currently be running their own kitchen managing a team of 20+ BOH employees in addition to overseeing sous chefs. High volume operations experience above $4M is preferred however lower sales levels from premium brands will be considered. If you are looking for career advancement in a respectful environment with state of the art equipment and a venue to be proud of then please apply. We offer premium base compensation to $70K base with bonus and other incentives. This opportunity also comes with a full array of benefits/vacation/health. Culinary leaders with a positive and energetic approach, high standards of execution and strong sense of urgency will be of interest to learn more about this opportunity please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
Restaurant General Managers Chefs Executive Chefs Assistant Managers Sous chefs Richmond, Virginia and surrounding markets. Multi-branded company with new acquisitions is hiring in the Richmond area. This group has several concepts from casual themed, fast casual, QSR and chef driven farm to table. $55,000 - $75,000 base salaries Full benefits PTO Five-day week Career growth opportunities If you would like to learn more about any of these openings please send your resume by return email to Inquiries and applications are handled confidentially Presented b y Tom Bull with Gecko Hospitality
Apr 22, 2024
Restaurant General Managers Chefs Executive Chefs Assistant Managers Sous chefs Richmond, Virginia and surrounding markets. Multi-branded company with new acquisitions is hiring in the Richmond area. This group has several concepts from casual themed, fast casual, QSR and chef driven farm to table. $55,000 - $75,000 base salaries Full benefits PTO Five-day week Career growth opportunities If you would like to learn more about any of these openings please send your resume by return email to Inquiries and applications are handled confidentially Presented b y Tom Bull with Gecko Hospitality
Tuesday, April 16, 2024 As one of Banff's leading hospitality companies, Banff Lodging Co. offers a diverse range of job opportunities with competitive salaries and comprehensive benefits. Our commitment to exceptional guest experiences is matched by our dedication to staff, we value teamwork, creativity and a passion for providing outstanding hospitality experiences. We provide ongoing training and development to help our employees advance in their careers and our properties include a diverse range of hotels, resorts, and restaurants, each with its unique character and style, giving employees the chance to work in a variety of settings and learn new skills. Responsible for overseeing culinary operations within BCP's portfolio of restaurants. You will play a pivotal role in developing and executing culinary strategies to meet the company's objectives while ensuring high-quality food standards for our guests. Responsibilities: Menu Development: Create and update innovative and diverse menus that align with the company's strategic goals and concepts. Lead and guide menu development processes through identifying needs, testing, refining and launching food items. Culinary Standards: Establish and maintain high standards of food quality, presentation, and consistency across all corporate dining facilities. Implement standardized recipes, portion control measures, and quality assurance protocols. Vendor Management: Source, select, and negotiate with suppliers and vendors to procure high-quality and unique ingredients, kitchen equipment, and supplies. Build and maintain strong relationships with internal support departments and vendors to ensure timely deliveries and competitive pricing. Team Leadership: Lead and mentor culinary teams across multiple locations, including executive chefs, kitchen managers and sous chefs. Provide ongoing training, coaching, and support to enhance culinary skills and promote a culture of succession within a positive work environment. Food Safety and Sanitation: Lead and provide guidance to culinary teams to ensure compliance with all food safety regulations, sanitation standards, and health codes. Implement proper procedures for storage, handling, and cooking techniques to prevent foodborne illnesses and maintain a clean and hygienic kitchen environment. Cost Control: Manage food and labor costs effectively by collaborating with the culinary and finance teams to optimize menu offerings, portion controls, and staffing levels. Monitor inventory levels, minimize waste, and identify opportunities for cost-saving measures without compromising quality. Culinary Innovation: Stay updated on emerging food trends, culinary techniques, and industry developments. Experiment with new ingredients, recipes, and cooking methods to enhance the overall dining experience and differentiate each concepts' culinary offerings. Concept Development: Work with executive team to identify and develop new food & beverage concepts that complement BCP and the destination. (see menu development) Qualifications: - Proven experience as a corporate chef, executive chef, or culinary leader in a similar capacity. - Extensive knowledge of culinary techniques, international cuisines, and dietary restrictions. - Strong leadership skills with the ability to motivate and inspire culinary teams. - Excellent communication, negotiation, and interpersonal skills. - Detail-oriented with a focus on food quality, safety, and presentation. - Proficiency in budgeting, cost analysis, and inventory management. - Be able to reach, bend, stoop and frequently lift up to 50 pounds. - Certification from a recognized culinary institution or relevant professional associations is preferred. - Flexible schedule with the ability to work evenings, weekends, and holidays as needed. - Past experience with creating and launching new and creative concepts Please note that only applicants selected for further consideration will be contacted. Banff Lodging Co. is committed to building a workplace where everyone can succeed and belong. As a Signatory to the Bow Valley Workplace Inclusion Charter we continue to work on our ongoing commitment to build an even more diverse, equitable, and inclusive team environment.We are working to eliminate barriers for applicants and team members from equity-seeking groups. If you can't apply online or need an accommodation during the application or hiring process, please contact us at or . 229 Bear St Suite 300, Banff, AB T1L 1H8, Canada
Apr 21, 2024
Full time
Tuesday, April 16, 2024 As one of Banff's leading hospitality companies, Banff Lodging Co. offers a diverse range of job opportunities with competitive salaries and comprehensive benefits. Our commitment to exceptional guest experiences is matched by our dedication to staff, we value teamwork, creativity and a passion for providing outstanding hospitality experiences. We provide ongoing training and development to help our employees advance in their careers and our properties include a diverse range of hotels, resorts, and restaurants, each with its unique character and style, giving employees the chance to work in a variety of settings and learn new skills. Responsible for overseeing culinary operations within BCP's portfolio of restaurants. You will play a pivotal role in developing and executing culinary strategies to meet the company's objectives while ensuring high-quality food standards for our guests. Responsibilities: Menu Development: Create and update innovative and diverse menus that align with the company's strategic goals and concepts. Lead and guide menu development processes through identifying needs, testing, refining and launching food items. Culinary Standards: Establish and maintain high standards of food quality, presentation, and consistency across all corporate dining facilities. Implement standardized recipes, portion control measures, and quality assurance protocols. Vendor Management: Source, select, and negotiate with suppliers and vendors to procure high-quality and unique ingredients, kitchen equipment, and supplies. Build and maintain strong relationships with internal support departments and vendors to ensure timely deliveries and competitive pricing. Team Leadership: Lead and mentor culinary teams across multiple locations, including executive chefs, kitchen managers and sous chefs. Provide ongoing training, coaching, and support to enhance culinary skills and promote a culture of succession within a positive work environment. Food Safety and Sanitation: Lead and provide guidance to culinary teams to ensure compliance with all food safety regulations, sanitation standards, and health codes. Implement proper procedures for storage, handling, and cooking techniques to prevent foodborne illnesses and maintain a clean and hygienic kitchen environment. Cost Control: Manage food and labor costs effectively by collaborating with the culinary and finance teams to optimize menu offerings, portion controls, and staffing levels. Monitor inventory levels, minimize waste, and identify opportunities for cost-saving measures without compromising quality. Culinary Innovation: Stay updated on emerging food trends, culinary techniques, and industry developments. Experiment with new ingredients, recipes, and cooking methods to enhance the overall dining experience and differentiate each concepts' culinary offerings. Concept Development: Work with executive team to identify and develop new food & beverage concepts that complement BCP and the destination. (see menu development) Qualifications: - Proven experience as a corporate chef, executive chef, or culinary leader in a similar capacity. - Extensive knowledge of culinary techniques, international cuisines, and dietary restrictions. - Strong leadership skills with the ability to motivate and inspire culinary teams. - Excellent communication, negotiation, and interpersonal skills. - Detail-oriented with a focus on food quality, safety, and presentation. - Proficiency in budgeting, cost analysis, and inventory management. - Be able to reach, bend, stoop and frequently lift up to 50 pounds. - Certification from a recognized culinary institution or relevant professional associations is preferred. - Flexible schedule with the ability to work evenings, weekends, and holidays as needed. - Past experience with creating and launching new and creative concepts Please note that only applicants selected for further consideration will be contacted. Banff Lodging Co. is committed to building a workplace where everyone can succeed and belong. As a Signatory to the Bow Valley Workplace Inclusion Charter we continue to work on our ongoing commitment to build an even more diverse, equitable, and inclusive team environment.We are working to eliminate barriers for applicants and team members from equity-seeking groups. If you can't apply online or need an accommodation during the application or hiring process, please contact us at or . 229 Bear St Suite 300, Banff, AB T1L 1H8, Canada
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's Licensen.
Apr 22, 2024
Full time
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's Licensen.
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's Licensen.
Apr 22, 2024
Full time
Overview: The Kitchen Manager assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality of product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They count inventory, they order product of food and supplies, review line schedules and they complete cost control. Salary Details: $67,875 - $78,700/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. They order food on a daily bases, they review line schedules, they count inventory. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality.Identifies new techniques & presentations. Contributes to creation of menus. Oversee that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary associates. Monitor's recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In park needs. Counsels team members and enforces appropriate policies and procedures ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Establishes and maintains productive, professional, and accommodating relationships with other members of management and leadership within the Park's departments. Answers incoming calls to the Kitchen room with a friendly and professional tone. Completes required, miscellaneous administrative paperwork. Maintains effective communications with all employees and staff members. Qualifications: High school diploma / GED required. At least 4-6 years of prior, relevant work experience. At least 3-5 years of prior supervisory/leadership experience. Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. ServSafe Food - Manager level certification required. Food handler's permit required. ServSafe Alcohol certification required. Valid Driver's Licensen.
Kitchen Shift Manager Kitchen Manager/Kitchen Supervisor Roanoke Island, NC Manteo, NC This is an immediate opening and a full-time salaried position, year-round. Popular full-service restaurant with busy dine-in and to go business has an immediate opening for a Kitchen Manager. We will also consider qualified kitchen supervisors or sous chefs ready to step up in responsibility. Full-time salary $45,000 The KM will be responsible for managing a kitchen team and executing the established menu. To learn more about this role please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
Apr 21, 2024
Kitchen Shift Manager Kitchen Manager/Kitchen Supervisor Roanoke Island, NC Manteo, NC This is an immediate opening and a full-time salaried position, year-round. Popular full-service restaurant with busy dine-in and to go business has an immediate opening for a Kitchen Manager. We will also consider qualified kitchen supervisors or sous chefs ready to step up in responsibility. Full-time salary $45,000 The KM will be responsible for managing a kitchen team and executing the established menu. To learn more about this role please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality