Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets 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. Certifications: ServSafe
Apr 29, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets 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. Certifications: ServSafe
DoubleTree by Hilton Manchester Downtown
Manchester, New Hampshire
Overview EXECUTIVE SOUS CHEF - FULL TIME Highlights: Exciting opportunity in a bustling hotel with 65,000 square feet of event/function space, a top-notch restaurant & coffee shop. Join a team actively seeking the best and brightest talent in the culinary industry. Work alongside our Executive Chef, leading and directing a talented kitchen team. Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. DoubleTree Manchester is part of the Pyramid family of hotels. Why Choose Us? Great place to work with a team that values both guest and employee experience. Comprehensive benefits package, including 401k with company match, competitive wages, and outstanding travel benefits at Hilton hotels worldwide. Perks include free parking, complimentary meal during shifts, and monthly employee celebration CARE Rallies. Enjoy exceptional holiday celebrations and weekly pay. We prioritize personal development, teamwork, and success for all team members. Enjoy weekly pay & WITHOUT state tax deductions! Come for the job, stay for the benefits and exceptional culture. Don't wait, apply now, and become part of our growing team! Responsibilities Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. PI267ed57ac84e-2230
Apr 26, 2024
Full time
Overview EXECUTIVE SOUS CHEF - FULL TIME Highlights: Exciting opportunity in a bustling hotel with 65,000 square feet of event/function space, a top-notch restaurant & coffee shop. Join a team actively seeking the best and brightest talent in the culinary industry. Work alongside our Executive Chef, leading and directing a talented kitchen team. Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. DoubleTree Manchester is part of the Pyramid family of hotels. Why Choose Us? Great place to work with a team that values both guest and employee experience. Comprehensive benefits package, including 401k with company match, competitive wages, and outstanding travel benefits at Hilton hotels worldwide. Perks include free parking, complimentary meal during shifts, and monthly employee celebration CARE Rallies. Enjoy exceptional holiday celebrations and weekly pay. We prioritize personal development, teamwork, and success for all team members. Enjoy weekly pay & WITHOUT state tax deductions! Come for the job, stay for the benefits and exceptional culture. Don't wait, apply now, and become part of our growing team! Responsibilities Minimum 3 years of Sous Chef or related experience required, with banquet facilities experience preferred. PI267ed57ac84e-2230
We are seeking an Executive Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. This is a year-round operation with a full time salaried opening $52,000 - $60,000 base Scratch kitchen Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment To learn more about this role please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
Apr 26, 2024
We are seeking an Executive Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. This is a year-round operation with a full time salaried opening $52,000 - $60,000 base Scratch kitchen Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment To learn more about this role please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets 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. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets 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. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets 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. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets 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. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets 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. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets 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. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets 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. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets 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. Certifications: ServSafe
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Apr 29, 2024
Full time
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
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 29, 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: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Apr 29, 2024
Full time
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
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 29, 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: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Apr 29, 2024
Full time
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Sous Chef 12563 Village Cir Dr, St. Louis, MO 63127, USA ABOUT FRIENDSHIP VILLAGE SUNSET HILLS Industry: Healthcare Social: Company Website DESCRIPTION The Sous Chef is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees for the assigned FV facility. In the absence of the Executive Chef, Food and Beverage Director, Assistant Food and Beverage Director and the Dining Room Manager, the Sous Chef will assume responsibility for the entire operation. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Culinary education and supervisory background desirable. Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Food Procurement experience preferred (Ordering food, coordinating food deliveries, overviewing/rotating storage of food, menu design) CERTIFICATES, LICENSES, REGISTRATIONS CDM preferred PI2b1-
Apr 26, 2024
Full time
Sous Chef 12563 Village Cir Dr, St. Louis, MO 63127, USA ABOUT FRIENDSHIP VILLAGE SUNSET HILLS Industry: Healthcare Social: Company Website DESCRIPTION The Sous Chef is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees for the assigned FV facility. In the absence of the Executive Chef, Food and Beverage Director, Assistant Food and Beverage Director and the Dining Room Manager, the Sous Chef will assume responsibility for the entire operation. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions. Culinary education and supervisory background desirable. Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Food Procurement experience preferred (Ordering food, coordinating food deliveries, overviewing/rotating storage of food, menu design) CERTIFICATES, LICENSES, REGISTRATIONS CDM preferred PI2b1-
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 26, 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
Job Description Summary The Sous Chef helps provide operational, training, and managerial oversight for the culinary operations of Citizen Rail restaurant operated by Limelight Hotel in Denver. The Sous Chef also help prepare and cook food. The budgeted salary range for this position is $52,500-$57,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until April 30, 2024. Essential Job Functions • Act as restaurant chef in the absence of Executive Chef and Executive Sous Chef • Develop, train, supervise, and coordinate with line staff to achieve assigned tasks • Be a role model to others • Maintain and promote proper food safety and handling protocol whilst operating a safe & clean work environment • Communicate with Executive Chef and Executive Sous Chef regarding the daily inventory and ordering process • Set up their own station and mise en place to Executive Chef and Executive Sous Chef specifications and recipes • Cook and prepare food to order • Properly store all mise en place and submit production needs for following day by shift end • Work as an active participant on the service line as required • Assure safe and clean work conditions for all personnel • Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas • Other duties as assigned
Apr 26, 2024
Full time
Job Description Summary The Sous Chef helps provide operational, training, and managerial oversight for the culinary operations of Citizen Rail restaurant operated by Limelight Hotel in Denver. The Sous Chef also help prepare and cook food. The budgeted salary range for this position is $52,500-$57,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until April 30, 2024. Essential Job Functions • Act as restaurant chef in the absence of Executive Chef and Executive Sous Chef • Develop, train, supervise, and coordinate with line staff to achieve assigned tasks • Be a role model to others • Maintain and promote proper food safety and handling protocol whilst operating a safe & clean work environment • Communicate with Executive Chef and Executive Sous Chef regarding the daily inventory and ordering process • Set up their own station and mise en place to Executive Chef and Executive Sous Chef specifications and recipes • Cook and prepare food to order • Properly store all mise en place and submit production needs for following day by shift end • Work as an active participant on the service line as required • Assure safe and clean work conditions for all personnel • Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas • Other duties as assigned
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PI4b63e2ad3ece-3077
Apr 25, 2024
Full time
Overview We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Sous Chef . This individual must have extensive experience working in a high-volume professional kitchen and at least 5 years of experience in a sous Chef position the Restaurant Hospitality Industry . This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant , responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: You will attract, retain, and motivate the best culinary talent You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. You may be required to perform any function within the culinary department (cook, steward etc) You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. You will conduct daily stand up meetings with the team to ensure their preparation, communicating all pertinent information You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team You will be the example that the culinary team follows You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency You will work with the culinary team to ensure prep sheets are updated and being properly used daily You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus PI4b63e2ad3ece-3077
Overview Hiring Immediately - Sous Chef What We Offer: Comprehensive healthcare starting as low as $10/month within 30 days Medical, dental and vision, company-paid group life insurance, short term disability and long-term disability Flexibility: Paid time off including vacation and sick time Health Saving Account 401k plan and company match Tuition assistance Eligible for up to 50% next day pay (exclusions apply) Employee Assistance Programs A JOB HANDCRAFTED JUST FOR YOU Since 2002, North Italia has been a favorite neighborhood spot for crave-worthy, from-scratch modern Italian food. We believe every moment a guest spends with us should be one that is worth savoring. Our restaurants have a contemporary, welcoming vibe that our guests love. From the front of the house to the kitchen, our passion for what we do creates a vibrant energy that always makes you feel at home. Reporting to: This position reports to the Executive Chef and will help lead a culinary team committed to preparing every dish from scratch with a focus on quality, flavor, and excellence in order to deliver our mission: Great Hospitality, Every Time. What we offer: As the Sous Chef you will: Manage shifts which include daily decision making, scheduling, and planning Demonstrate ingredient knowledge and understanding of culinary trends Use your career experience and talents to help the restaurant reach its financial goals by controlling cost of goods and searching for solutions when targets are not met Maintain kitchen cleanliness, organizations, and equipment care and maintenance Manage on-the-fly requests with ease and poise creating a calm and positive work environment Foster an environment of continuous learning, open and honest feedback, and corrective action as needed Manages labor expectations and plans each scheduled shift accordingly Demonstrate the knowledge and awareness of sales and labor budgets and the ability to discuss P&L with management team You'll thrive in this position if you are: Passionate about creating memorable dining experiences by exceeding guest expectations Dedicated to creating a safe environment for the team and guest through highest standards for product quality and restaurant cleanliness Committed to driving continuous improvement by coaching, leading, and developing the restaurant team Service-oriented in your approach to working in a high-volume environment Qualifications: 2+ years of high-volume culinary management experience Demonstrated working understanding of business operations and financials Experience with POS systems and inventory control systems; prior POSitouch and Crunchtime experience is a plus Able to work ten-hour plus shifts, plus ability to stand, sit, squat, or walk for extended periods of time Must be able to work closing shifts, weekends, and holidays as needed Able to grasp, reach overhead, push, lift, and carry up to 50 pounds Finger/hand dexterity to operate kitchen machinery, knives, etc. Ability to withstand changes in temperature, occasional smoke, steam and heat, and work in a confined space Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation of food About the Company Who we are: We are restauranteurs with concepts like no other. We are culinary forward and relentlessly focused on hospitality. Delicious, memorable experiences created by passionate people - this defines who we are and where we are going.
Apr 24, 2024
Full time
Overview Hiring Immediately - Sous Chef What We Offer: Comprehensive healthcare starting as low as $10/month within 30 days Medical, dental and vision, company-paid group life insurance, short term disability and long-term disability Flexibility: Paid time off including vacation and sick time Health Saving Account 401k plan and company match Tuition assistance Eligible for up to 50% next day pay (exclusions apply) Employee Assistance Programs A JOB HANDCRAFTED JUST FOR YOU Since 2002, North Italia has been a favorite neighborhood spot for crave-worthy, from-scratch modern Italian food. We believe every moment a guest spends with us should be one that is worth savoring. Our restaurants have a contemporary, welcoming vibe that our guests love. From the front of the house to the kitchen, our passion for what we do creates a vibrant energy that always makes you feel at home. Reporting to: This position reports to the Executive Chef and will help lead a culinary team committed to preparing every dish from scratch with a focus on quality, flavor, and excellence in order to deliver our mission: Great Hospitality, Every Time. What we offer: As the Sous Chef you will: Manage shifts which include daily decision making, scheduling, and planning Demonstrate ingredient knowledge and understanding of culinary trends Use your career experience and talents to help the restaurant reach its financial goals by controlling cost of goods and searching for solutions when targets are not met Maintain kitchen cleanliness, organizations, and equipment care and maintenance Manage on-the-fly requests with ease and poise creating a calm and positive work environment Foster an environment of continuous learning, open and honest feedback, and corrective action as needed Manages labor expectations and plans each scheduled shift accordingly Demonstrate the knowledge and awareness of sales and labor budgets and the ability to discuss P&L with management team You'll thrive in this position if you are: Passionate about creating memorable dining experiences by exceeding guest expectations Dedicated to creating a safe environment for the team and guest through highest standards for product quality and restaurant cleanliness Committed to driving continuous improvement by coaching, leading, and developing the restaurant team Service-oriented in your approach to working in a high-volume environment Qualifications: 2+ years of high-volume culinary management experience Demonstrated working understanding of business operations and financials Experience with POS systems and inventory control systems; prior POSitouch and Crunchtime experience is a plus Able to work ten-hour plus shifts, plus ability to stand, sit, squat, or walk for extended periods of time Must be able to work closing shifts, weekends, and holidays as needed Able to grasp, reach overhead, push, lift, and carry up to 50 pounds Finger/hand dexterity to operate kitchen machinery, knives, etc. Ability to withstand changes in temperature, occasional smoke, steam and heat, and work in a confined space Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation of food About the Company Who we are: We are restauranteurs with concepts like no other. We are culinary forward and relentlessly focused on hospitality. Delicious, memorable experiences created by passionate people - this defines who we are and where we are going.
Overview Hiring Immediately - Sous Chef What We Offer: Comprehensive healthcare starting as low as $10/month within 30 days Medical, dental and vision, company-paid group life insurance, short term disability and long-term disability Flexibility: Paid time off including vacation and sick time Health Saving Account 401k plan and company match Tuition assistance Eligible for up to 50% next day pay (exclusions apply) Employee Assistance Programs A JOB HANDCRAFTED JUST FOR YOU Since 2002, North Italia has been a favorite neighborhood spot for crave-worthy, from-scratch modern Italian food. We believe every moment a guest spends with us should be one that is worth savoring. Our restaurants have a contemporary, welcoming vibe that our guests love. From the front of the house to the kitchen, our passion for what we do creates a vibrant energy that always makes you feel at home. Reporting to: This position reports to the Executive Chef and will help lead a culinary team committed to preparing every dish from scratch with a focus on quality, flavor, and excellence in order to deliver our mission: Great Hospitality, Every Time. What we offer: As the Sous Chef you will: Manage shifts which include daily decision making, scheduling, and planning Demonstrate ingredient knowledge and understanding of culinary trends Use your career experience and talents to help the restaurant reach its financial goals by controlling cost of goods and searching for solutions when targets are not met Maintain kitchen cleanliness, organizations, and equipment care and maintenance Manage on-the-fly requests with ease and poise creating a calm and positive work environment Foster an environment of continuous learning, open and honest feedback, and corrective action as needed Manages labor expectations and plans each scheduled shift accordingly Demonstrate the knowledge and awareness of sales and labor budgets and the ability to discuss P&L with management team You'll thrive in this position if you are: Passionate about creating memorable dining experiences by exceeding guest expectations Dedicated to creating a safe environment for the team and guest through highest standards for product quality and restaurant cleanliness Committed to driving continuous improvement by coaching, leading, and developing the restaurant team Service-oriented in your approach to working in a high-volume environment Qualifications: 2+ years of high-volume culinary management experience Demonstrated working understanding of business operations and financials Experience with POS systems and inventory control systems; prior POSitouch and Crunchtime experience is a plus Able to work ten-hour plus shifts, plus ability to stand, sit, squat, or walk for extended periods of time Must be able to work closing shifts, weekends, and holidays as needed Able to grasp, reach overhead, push, lift, and carry up to 50 pounds Finger/hand dexterity to operate kitchen machinery, knives, etc. Ability to withstand changes in temperature, occasional smoke, steam and heat, and work in a confined space Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation of food About the Company Who we are: We are restauranteurs with concepts like no other. We are culinary forward and relentlessly focused on hospitality. Delicious, memorable experiences created by passionate people - this defines who we are and where we are going.
Apr 24, 2024
Full time
Overview Hiring Immediately - Sous Chef What We Offer: Comprehensive healthcare starting as low as $10/month within 30 days Medical, dental and vision, company-paid group life insurance, short term disability and long-term disability Flexibility: Paid time off including vacation and sick time Health Saving Account 401k plan and company match Tuition assistance Eligible for up to 50% next day pay (exclusions apply) Employee Assistance Programs A JOB HANDCRAFTED JUST FOR YOU Since 2002, North Italia has been a favorite neighborhood spot for crave-worthy, from-scratch modern Italian food. We believe every moment a guest spends with us should be one that is worth savoring. Our restaurants have a contemporary, welcoming vibe that our guests love. From the front of the house to the kitchen, our passion for what we do creates a vibrant energy that always makes you feel at home. Reporting to: This position reports to the Executive Chef and will help lead a culinary team committed to preparing every dish from scratch with a focus on quality, flavor, and excellence in order to deliver our mission: Great Hospitality, Every Time. What we offer: As the Sous Chef you will: Manage shifts which include daily decision making, scheduling, and planning Demonstrate ingredient knowledge and understanding of culinary trends Use your career experience and talents to help the restaurant reach its financial goals by controlling cost of goods and searching for solutions when targets are not met Maintain kitchen cleanliness, organizations, and equipment care and maintenance Manage on-the-fly requests with ease and poise creating a calm and positive work environment Foster an environment of continuous learning, open and honest feedback, and corrective action as needed Manages labor expectations and plans each scheduled shift accordingly Demonstrate the knowledge and awareness of sales and labor budgets and the ability to discuss P&L with management team You'll thrive in this position if you are: Passionate about creating memorable dining experiences by exceeding guest expectations Dedicated to creating a safe environment for the team and guest through highest standards for product quality and restaurant cleanliness Committed to driving continuous improvement by coaching, leading, and developing the restaurant team Service-oriented in your approach to working in a high-volume environment Qualifications: 2+ years of high-volume culinary management experience Demonstrated working understanding of business operations and financials Experience with POS systems and inventory control systems; prior POSitouch and Crunchtime experience is a plus Able to work ten-hour plus shifts, plus ability to stand, sit, squat, or walk for extended periods of time Must be able to work closing shifts, weekends, and holidays as needed Able to grasp, reach overhead, push, lift, and carry up to 50 pounds Finger/hand dexterity to operate kitchen machinery, knives, etc. Ability to withstand changes in temperature, occasional smoke, steam and heat, and work in a confined space Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation of food About the Company Who we are: We are restauranteurs with concepts like no other. We are culinary forward and relentlessly focused on hospitality. Delicious, memorable experiences created by passionate people - this defines who we are and where we are going.
Gecko Hospitality - Carolina Bhikhari
Ashland, Virginia
Chef de Cuisine Position Overview: We are seeking a distinguished Chef de Cuisine to lead the culinary operations at our esteemed boutique establishment located in the heart of Ashland, VA. This role is not just a job; it's an opportunity to helm the kitchen of a property renowned for its intimate atmosphere, personalized guest experiences, and commitment to excellence in service. With a focus on local, seasonal ingredients and innovative culinary techniques, the Chef de Cuisine will play a pivotal role in defining the dining experience for our guests. Key Responsibilities: Culinary Leadership: Spearhead the culinary team, fostering an environment of creativity, collaboration, and high standards. Menu Development: Craft compelling menus that reflect seasonal availability and align with the property's brand, ensuring each dish embodies both innovation and tradition. Operational Excellence: Oversee all kitchen operations, ensuring impeccable standards of hygiene and safety are maintained while optimizing workflow and productivity. Financial Acuity: Work closely with management to establish and adhere to budgetary guidelines. Implement cost control measures without compromising quality. Guest Satisfaction: Champion the guest dining experience, incorporating feedback to continuously elevate the culinary offerings. Team Development: Mentor and develop kitchen staff, nurturing talent and promoting a culture of learning and professional growth. Qualifications: Proven experience in a leadership role within the culinary field, ideally within the hospitality industry, and specifically within smaller, boutique or independent entities. A strong portfolio showcasing a breadth of culinary skills, with a particular emphasis on menu development and execution. Excellent understanding of cost control, inventory management, and kitchen operations. Demonstrated ability to lead, inspire, and motivate a team towards achieving excellence. A commitment to upholding high standards of food safety and hygiene. Compensation: Competitive Salary Benefits: Comprehensive benefits package available after 90 days of employment, including health, dental, and vision insurance. Bonus Structure: An enticing bonus scheme based on mutually established performance parameters, commencing after six months, with the annual payout. We are looking for someone who shares our passion for excellence, innovation, and community. If you have a proven track record of culinary success, particularly in smaller, upscale settings, and are looking for an opportunity to bring your vision and skills to a unique property, we would love to hear from you. Apply today , or email your resume to for immediate consideration. # Executive Chef, Chef De Cuisine, Chef, Culinary, Executive Sous Chef Richmond, VA - Ashland, VA - Virginia
Apr 27, 2024
Full time
Chef de Cuisine Position Overview: We are seeking a distinguished Chef de Cuisine to lead the culinary operations at our esteemed boutique establishment located in the heart of Ashland, VA. This role is not just a job; it's an opportunity to helm the kitchen of a property renowned for its intimate atmosphere, personalized guest experiences, and commitment to excellence in service. With a focus on local, seasonal ingredients and innovative culinary techniques, the Chef de Cuisine will play a pivotal role in defining the dining experience for our guests. Key Responsibilities: Culinary Leadership: Spearhead the culinary team, fostering an environment of creativity, collaboration, and high standards. Menu Development: Craft compelling menus that reflect seasonal availability and align with the property's brand, ensuring each dish embodies both innovation and tradition. Operational Excellence: Oversee all kitchen operations, ensuring impeccable standards of hygiene and safety are maintained while optimizing workflow and productivity. Financial Acuity: Work closely with management to establish and adhere to budgetary guidelines. Implement cost control measures without compromising quality. Guest Satisfaction: Champion the guest dining experience, incorporating feedback to continuously elevate the culinary offerings. Team Development: Mentor and develop kitchen staff, nurturing talent and promoting a culture of learning and professional growth. Qualifications: Proven experience in a leadership role within the culinary field, ideally within the hospitality industry, and specifically within smaller, boutique or independent entities. A strong portfolio showcasing a breadth of culinary skills, with a particular emphasis on menu development and execution. Excellent understanding of cost control, inventory management, and kitchen operations. Demonstrated ability to lead, inspire, and motivate a team towards achieving excellence. A commitment to upholding high standards of food safety and hygiene. Compensation: Competitive Salary Benefits: Comprehensive benefits package available after 90 days of employment, including health, dental, and vision insurance. Bonus Structure: An enticing bonus scheme based on mutually established performance parameters, commencing after six months, with the annual payout. We are looking for someone who shares our passion for excellence, innovation, and community. If you have a proven track record of culinary success, particularly in smaller, upscale settings, and are looking for an opportunity to bring your vision and skills to a unique property, we would love to hear from you. Apply today , or email your resume to for immediate consideration. # Executive Chef, Chef De Cuisine, Chef, Culinary, Executive Sous Chef Richmond, VA - Ashland, VA - Virginia
General Managers District Managers Chefs, Exec Chefs/Sous Assistant Managers Immediate openings for restaurant management professionals in this area at all levels. Rapid growth group, reopenings and new openings! Salaries from $60K - $85K DMs 100K+ Full service with bar, scratch kitchen, casual or premium casual are all segments that could work for this group. Top compensation Vacation 401K PTO 5-Day week Career advancement To learn more about these opportunities please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
Apr 27, 2024
General Managers District Managers Chefs, Exec Chefs/Sous Assistant Managers Immediate openings for restaurant management professionals in this area at all levels. Rapid growth group, reopenings and new openings! Salaries from $60K - $85K DMs 100K+ Full service with bar, scratch kitchen, casual or premium casual are all segments that could work for this group. Top compensation Vacation 401K PTO 5-Day week Career advancement To learn more about these opportunities please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality