The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (<500 headcount) in the United States of America
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Mar 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (<500 headcount) in the United States of America
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Hotel: Murfreesboro Embassy Suites Executive Chef Full time Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence We are currently recruiting for an Executive Chef to join the Murfreesboro Embassy Suites team! With 283 all-suites rooms and 63,000 sq. ft. of function space, the hotel is conveniently located in the suburbs of Nashville with less than 30-minute commute to and from the center of Downtown Nashville. This is a great opportunity to grow in the hospitality industry with leadership teams that will invest back into talent who are looking to make an impact in their careers. At Atrium Hospitality, our goal is to ensure that our associates have positive experiences. To achieve this, we are dedicated to creating a culture that upholds six fundamental values, which inspire us to continuously improve for the benefit of our associates and guests. These values are embodied in the acronym S.P.I.R.I.T. (Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork). Salary Range: $80,000 - $90,000 Bonus Eligible Primary Purpose: The primary purpose of the Executive Chef is to oversee the property's day-to-day culinary operations and ensure that the culinary team produces the highest quality of food for guests and events according to Atrium standards. Work Performed: The Executive Chef will be tasked with the following duties, responsibilities, and assignments: Developing results-oriented associates through effective training, evaluation, motivation, coaching and counseling in accordance to Atrium's Core Values ; Leading the effort to achieve guest service standards by constantly seeking ways to improve products and services; Controlling labor costs with effective scheduling and cross training; Producing and conveying methods of production of culinary items for a la carte and catered functions ; Achieving budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control; Creating menus to enhance quality, consistency and concept; Partnering with food and beverage, sales and event teams to ensure guest culinary expectations are met; Teaching and enforcing health code requirements, safety procedures and cleanliness standards throughout kitchen(s ); Manage direct reports by ensuring Associates understand employment practices, recommending employment decisions and corrective action, supporting performance management, and implementing discipline ; Follow all company safety and security policies and procedures, including reporting accidents, injuries and unsafe work conditions to management ; Support other departments as needed based on business demands ; and Any and all other work as required to complete the primary purpose of the position Qualifications: Required Prior Experience: This role has a big focus on banquets and large-scale catering experience is required. 4+ years of supervisory experience in a hotel culinary position Proven leadership skills. Technical proficiency and ability to demonstrate extensive knowledge of food preparation methods. Experience in computing discount, interest, profit, and loss; commission, markups, and selling price; ratios, proportions, and percentages; surface, volumes, weights, and measures. Preferred Licenses/ Certification: Certification as "Executive Chef" or culinary degree from recognized culinary institute Required Technology: Microsoft Office Suite Cloud Based Apps Physical: Standing, bending, lifting, reaching, pushing pulling Lifting up to 50lbs occasionally Lifting up to 10lbs regularly Other: Must be flexible with respect to working days, early mornings, evenings, nights, weekends, and holidays. When you're an Atrium Associate, you're a part of a crucial workforce providing the ultimate 'Home Away From Home' for our guests. We know that it takes a lot of time and effort to provide these exceptional experiences, so we reward your efforts with a competitive compensation plan and other benefits and perks that allow you to offer your best to our guests. These benefits include: Daily Pay Significant Travel Discounts on Marriott and/or Hilton properties 401k Plans Medical Insurance Other property specific benefits Plus, we make sure you can grow your career the way you want to through Internship programs, training and development and over 80 hotels that offer incredible opportunities for career driven associates. _ Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Atrium Hospitality brinda igualdad de oportunidades de empleo a todos los empleados y aplicantes de empleo y prohíbe la discriminación y el acoso de cualquier tipo sin distinción de raza, color, religión, edad, sexo, origen nacional, estado de discapacidad, genética, estado de veterano protegido, orientación sexual, género de identidad o expresión, o cualquier otra característica protegida por las leyes federales, estatales o locales. Esta política se aplica a todos los términos y condiciones de empleo, incluido el reclutamiento, la contratación, la colocación, la promoción, la terminación, el despido, el retiro, la transferencia, las licencias, la compensación y la capacitación. Notice of candidate Privacy Rights:
Mar 19, 2024
Full time
Hotel: Murfreesboro Embassy Suites Executive Chef Full time Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence We are currently recruiting for an Executive Chef to join the Murfreesboro Embassy Suites team! With 283 all-suites rooms and 63,000 sq. ft. of function space, the hotel is conveniently located in the suburbs of Nashville with less than 30-minute commute to and from the center of Downtown Nashville. This is a great opportunity to grow in the hospitality industry with leadership teams that will invest back into talent who are looking to make an impact in their careers. At Atrium Hospitality, our goal is to ensure that our associates have positive experiences. To achieve this, we are dedicated to creating a culture that upholds six fundamental values, which inspire us to continuously improve for the benefit of our associates and guests. These values are embodied in the acronym S.P.I.R.I.T. (Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork). Salary Range: $80,000 - $90,000 Bonus Eligible Primary Purpose: The primary purpose of the Executive Chef is to oversee the property's day-to-day culinary operations and ensure that the culinary team produces the highest quality of food for guests and events according to Atrium standards. Work Performed: The Executive Chef will be tasked with the following duties, responsibilities, and assignments: Developing results-oriented associates through effective training, evaluation, motivation, coaching and counseling in accordance to Atrium's Core Values ; Leading the effort to achieve guest service standards by constantly seeking ways to improve products and services; Controlling labor costs with effective scheduling and cross training; Producing and conveying methods of production of culinary items for a la carte and catered functions ; Achieving budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control; Creating menus to enhance quality, consistency and concept; Partnering with food and beverage, sales and event teams to ensure guest culinary expectations are met; Teaching and enforcing health code requirements, safety procedures and cleanliness standards throughout kitchen(s ); Manage direct reports by ensuring Associates understand employment practices, recommending employment decisions and corrective action, supporting performance management, and implementing discipline ; Follow all company safety and security policies and procedures, including reporting accidents, injuries and unsafe work conditions to management ; Support other departments as needed based on business demands ; and Any and all other work as required to complete the primary purpose of the position Qualifications: Required Prior Experience: This role has a big focus on banquets and large-scale catering experience is required. 4+ years of supervisory experience in a hotel culinary position Proven leadership skills. Technical proficiency and ability to demonstrate extensive knowledge of food preparation methods. Experience in computing discount, interest, profit, and loss; commission, markups, and selling price; ratios, proportions, and percentages; surface, volumes, weights, and measures. Preferred Licenses/ Certification: Certification as "Executive Chef" or culinary degree from recognized culinary institute Required Technology: Microsoft Office Suite Cloud Based Apps Physical: Standing, bending, lifting, reaching, pushing pulling Lifting up to 50lbs occasionally Lifting up to 10lbs regularly Other: Must be flexible with respect to working days, early mornings, evenings, nights, weekends, and holidays. When you're an Atrium Associate, you're a part of a crucial workforce providing the ultimate 'Home Away From Home' for our guests. We know that it takes a lot of time and effort to provide these exceptional experiences, so we reward your efforts with a competitive compensation plan and other benefits and perks that allow you to offer your best to our guests. These benefits include: Daily Pay Significant Travel Discounts on Marriott and/or Hilton properties 401k Plans Medical Insurance Other property specific benefits Plus, we make sure you can grow your career the way you want to through Internship programs, training and development and over 80 hotels that offer incredible opportunities for career driven associates. _ Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Atrium Hospitality brinda igualdad de oportunidades de empleo a todos los empleados y aplicantes de empleo y prohíbe la discriminación y el acoso de cualquier tipo sin distinción de raza, color, religión, edad, sexo, origen nacional, estado de discapacidad, genética, estado de veterano protegido, orientación sexual, género de identidad o expresión, o cualquier otra característica protegida por las leyes federales, estatales o locales. Esta política se aplica a todos los términos y condiciones de empleo, incluido el reclutamiento, la contratación, la colocación, la promoción, la terminación, el despido, el retiro, la transferencia, las licencias, la compensación y la capacitación. Notice of candidate Privacy Rights:
JOB SUMMARY:Responsible for day to day running of the department, the overall quality of products produced, and fiscal accountability for outlet operations. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Director of Culinary and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain and report to Director of Culinary outlet food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Responsible for hiring team members and ensuring proper training to outlet and brand specifications. Responsible for issuing team member coaching and counseling in accordance with property handbook and local health and safety guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily 'BUZZ' sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef supervisor experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing rangeDisclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 19, 2024
Full time
JOB SUMMARY:Responsible for day to day running of the department, the overall quality of products produced, and fiscal accountability for outlet operations. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Director of Culinary and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain and report to Director of Culinary outlet food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Responsible for hiring team members and ensuring proper training to outlet and brand specifications. Responsible for issuing team member coaching and counseling in accordance with property handbook and local health and safety guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily 'BUZZ' sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef supervisor experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing rangeDisclaimer: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Executive Chef Washington, DC location. This is an exciting venue in the entertainment space with celebrity clientele. Currently operating in several major markets including California and NYC the venue will be opening in DC later this year. Currently hiring for an experienced Executive Chef. This position will be a high visibility, high profile position based in the DC location. This debt free, privately held company has aggressive growth plans and will suit ambitious chefs looking to advance their careers. The role includes premium compensation, training, career growth, health benefits and competitive PTO. Executive Chef will have responsibility for execution and recipe compliance, some creativity will be required. If you have 2+ years experience at the Executive Chef level in a high-volume F&B environment $4M annual sales preferably in a big box/freestanding reputable restaurant or entertainment operation then this could be a great career move. To learn more about this role, the brand and for consideration please send your resume. Apply by return e mail Presented by Tom Bull with Gecko Hospitality
Mar 19, 2024
Executive Chef Washington, DC location. This is an exciting venue in the entertainment space with celebrity clientele. Currently operating in several major markets including California and NYC the venue will be opening in DC later this year. Currently hiring for an experienced Executive Chef. This position will be a high visibility, high profile position based in the DC location. This debt free, privately held company has aggressive growth plans and will suit ambitious chefs looking to advance their careers. The role includes premium compensation, training, career growth, health benefits and competitive PTO. Executive Chef will have responsibility for execution and recipe compliance, some creativity will be required. If you have 2+ years experience at the Executive Chef level in a high-volume F&B environment $4M annual sales preferably in a big box/freestanding reputable restaurant or entertainment operation then this could be a great career move. To learn more about this role, the brand and for consideration please send your resume. Apply by return e mail Presented by Tom Bull with Gecko Hospitality
Omni Hotels - JobID: 106367 Grill Cook / Line Cook As a Chef at Omni Hotels, you'll: Be responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized; Advise the Food and Beverage Director on all matters relating to the kitchen area; Ensure a high standard of cleanliness and hygienic practice throughout the kitchen; Plan and implement menu design Hiring Immediately
Mar 19, 2024
Full time
Omni Hotels - JobID: 106367 Grill Cook / Line Cook As a Chef at Omni Hotels, you'll: Be responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized; Advise the Food and Beverage Director on all matters relating to the kitchen area; Ensure a high standard of cleanliness and hygienic practice throughout the kitchen; Plan and implement menu design Hiring Immediately
Capital Ale House - JobID: 30297 Kitchen Supervisor / Cook As an Executive Chef at Capital Ale House, you'll: Host quarterly staff meetings within your area of responsibility; Ensure all marketing responsibilities, deadlines and new programs are completed and in effect; Ensure the overall positive morale of the operation's staff; Ensure proper ordering, receiving and handling of all food and restaurant supplies; Ensure proper inventory level of all food and restaurant supplies; Perform monthly inventory within your area of responsibility Hiring Immediately
Mar 19, 2024
Full time
Capital Ale House - JobID: 30297 Kitchen Supervisor / Cook As an Executive Chef at Capital Ale House, you'll: Host quarterly staff meetings within your area of responsibility; Ensure all marketing responsibilities, deadlines and new programs are completed and in effect; Ensure the overall positive morale of the operation's staff; Ensure proper ordering, receiving and handling of all food and restaurant supplies; Ensure proper inventory level of all food and restaurant supplies; Perform monthly inventory within your area of responsibility Hiring Immediately
Job Description Job Description When it comes to experiencing nature on its grandest scale, look no further than Grand Canyon Lodge located in Grand Canyon National Park, Arizona. Here, at the North Rim of the canyon, you can experience what few get to enjoy, with incomparable formations and scenic views of this 7th wonder of the world. The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. 10 month seasonal role - or year-round role Free housing is included Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
Mar 19, 2024
Full time
Job Description Job Description When it comes to experiencing nature on its grandest scale, look no further than Grand Canyon Lodge located in Grand Canyon National Park, Arizona. Here, at the North Rim of the canyon, you can experience what few get to enjoy, with incomparable formations and scenic views of this 7th wonder of the world. The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. 10 month seasonal role - or year-round role Free housing is included Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
Job Description Job Description $5,000 SIGN-ON BONUS Aramark Healthcare+ is seeking candidates for an Executive Chef position at Lifespan Rhode Island Hospital, a 700 bed facility located in Providence, RI. The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Bachelor's degree or equivalent experience Culinary Arts degree desired. Requires at least 3 to 5 years of culinary management experience. Healthcare experience preferred. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. NOTE: This client location requires all individuals working on site to be fully vaccinated against COVID-19 before start date. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
Mar 19, 2024
Full time
Job Description Job Description $5,000 SIGN-ON BONUS Aramark Healthcare+ is seeking candidates for an Executive Chef position at Lifespan Rhode Island Hospital, a 700 bed facility located in Providence, RI. The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Bachelor's degree or equivalent experience Culinary Arts degree desired. Requires at least 3 to 5 years of culinary management experience. Healthcare experience preferred. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. NOTE: This client location requires all individuals working on site to be fully vaccinated against COVID-19 before start date. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
Sodexo - 300 ST LUKE CIRCLE Kitchen Supervisor / Cook As a Chef at Sodexo, you'll: Prepare, portion, cook, and present a variety of hot and/or cold food items; Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients; Taste products, read menus, estimate food requirements, check production, and keep records; Select recipes per menu cycle, prepare bakery items, etc Hiring Immediately
Mar 19, 2024
Full time
Sodexo - 300 ST LUKE CIRCLE Kitchen Supervisor / Cook As a Chef at Sodexo, you'll: Prepare, portion, cook, and present a variety of hot and/or cold food items; Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients; Taste products, read menus, estimate food requirements, check production, and keep records; Select recipes per menu cycle, prepare bakery items, etc Hiring Immediately
The Executive chef will play a key role in supporting the restaurants vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. Salary position with great tips, benefits and supportive working environment. Job Summary The Executive Chef will oversee the kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons. He/she supervises the staff of the kitchen, participates in the training and development of staff, and provides performance appraisals and disciplinary action. The Executive Chef also determines the menu changes, equipment and ingredients that are necessary, and handles special menu requests. S/he manages the kitchen staff in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times. S/he manages food and labour costs and is responsible for inventories. INK prides itself in providing its employees with a competitive salary and cross-training opportunities for all positions and across all INK Entertainment venues. Employees will receive training and development opportunities, dining discounts, early access to events and enrolment in INK's Perkopolis perk program. Duties and Responsibilities Coach and provide leadership to all the staff of the kitchen, either directly or through the Sous Chef(s) and Chef de Partie(s), ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the values and guidelines of Ink Entertainment. Schedules kitchen staff, assigning roles based on experience and skills. Supervises work product from kitchen and back-of-house staff. Conducts performance evaluations that are timely and constructive. Handles discipline and termination of employees as needed and in accordance with restaurant policy. Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request. Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability. Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. Maintains kitchen budget. Sets prices for food items on the menu. Collaborates with specialty chefs on menu items-for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu. Performs other related duties as assigned. Requirements Extensive knowledge of food handling and sanitation standards. Minimum of 5 years' experience in a Head Chef position in a high volume and upscale environment. Food and beverage culinary management experience with demonstrated leadership. Understanding of Restaurant, Bar/Lounge, Room Service, Banquet and Catering operational procedures. Effective decision making skills. Strong problem solving skills. Culinary Degree/Diploma is preferred. Equity, Diversity and Inclusion Ink Entertainment believes in an equal opportunity employer, dedicated to creating a workplace culture of inclusiveness. Accessibility We are committed to providing persons with disabilities equal opportunities regarding all employment activities, including access to jobs and accommodations during employment as required, in accordance with the Ontario Human Rights Code (OHRC) and the Accessibility for Ontarians with Disabilities Act (AODA). HP1 Job Types: Full-time, Permanent Salary: $80,000.00-$120,000.00 per year Benefits: Dental care Discounted or free food Extended health care Schedule: Day shift Evening shift Holidays Monday to Friday Night shift Weekends as needed Experience: Head Chef: 5 years (required) Ability to Commute: Toronto, ON (preferred) Work Location: In person
Mar 19, 2024
Full time
The Executive chef will play a key role in supporting the restaurants vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. Salary position with great tips, benefits and supportive working environment. Job Summary The Executive Chef will oversee the kitchen operations, create an innovative menu, and prepare or coordinate the preparation of food ordered by patrons. He/she supervises the staff of the kitchen, participates in the training and development of staff, and provides performance appraisals and disciplinary action. The Executive Chef also determines the menu changes, equipment and ingredients that are necessary, and handles special menu requests. S/he manages the kitchen staff in compliance with all health and safety regulations by ensuring adherence to sanitary and safe food handling guidelines at all times. S/he manages food and labour costs and is responsible for inventories. INK prides itself in providing its employees with a competitive salary and cross-training opportunities for all positions and across all INK Entertainment venues. Employees will receive training and development opportunities, dining discounts, early access to events and enrolment in INK's Perkopolis perk program. Duties and Responsibilities Coach and provide leadership to all the staff of the kitchen, either directly or through the Sous Chef(s) and Chef de Partie(s), ensuring the training and development of staff, providing input for performance, appraisals, and disciplinary action, according to the values and guidelines of Ink Entertainment. Schedules kitchen staff, assigning roles based on experience and skills. Supervises work product from kitchen and back-of-house staff. Conducts performance evaluations that are timely and constructive. Handles discipline and termination of employees as needed and in accordance with restaurant policy. Oversees the operations of the kitchen and back-of-house, ensuring that food is prepared safely, efficiently, and according to specifications or request. Ensures kitchen runs in accordance with all applicable health, safety, and hygiene codes and standards. Creates and modifies the restaurant's menu based on food trends, food costs, patron requests, and seasonal availability. Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Maintains and inspects kitchen equipment and utensils, recommending repairs or replacements as needed. Maintains kitchen budget. Sets prices for food items on the menu. Collaborates with specialty chefs on menu items-for example, works with pastry chefs to design an innovative, appealing, and complementary dessert menu. Performs other related duties as assigned. Requirements Extensive knowledge of food handling and sanitation standards. Minimum of 5 years' experience in a Head Chef position in a high volume and upscale environment. Food and beverage culinary management experience with demonstrated leadership. Understanding of Restaurant, Bar/Lounge, Room Service, Banquet and Catering operational procedures. Effective decision making skills. Strong problem solving skills. Culinary Degree/Diploma is preferred. Equity, Diversity and Inclusion Ink Entertainment believes in an equal opportunity employer, dedicated to creating a workplace culture of inclusiveness. Accessibility We are committed to providing persons with disabilities equal opportunities regarding all employment activities, including access to jobs and accommodations during employment as required, in accordance with the Ontario Human Rights Code (OHRC) and the Accessibility for Ontarians with Disabilities Act (AODA). HP1 Job Types: Full-time, Permanent Salary: $80,000.00-$120,000.00 per year Benefits: Dental care Discounted or free food Extended health care Schedule: Day shift Evening shift Holidays Monday to Friday Night shift Weekends as needed Experience: Head Chef: 5 years (required) Ability to Commute: Toronto, ON (preferred) Work Location: In person
Sodexo - 2701 BEARCAT WAY TANGEMAN UNIVERSIT Kitchen Supervisor / Cook As a Chef at Sodexo, you'll: Prepare, portion, cook, and present a variety of hot and/or cold food items; Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients; Taste products, read menus, estimate food requirements, check production, and keep records; Select recipes per menu cycle, prepare bakery items, etc Hiring Immediately
Mar 19, 2024
Full time
Sodexo - 2701 BEARCAT WAY TANGEMAN UNIVERSIT Kitchen Supervisor / Cook As a Chef at Sodexo, you'll: Prepare, portion, cook, and present a variety of hot and/or cold food items; Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients; Taste products, read menus, estimate food requirements, check production, and keep records; Select recipes per menu cycle, prepare bakery items, etc Hiring Immediately
Sodexo - DENVER Kitchen Supervisor / Cook As a Chef at Sodexo, you'll: Prepare, portion, cook, and present a variety of hot and/or cold food items; Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients; Taste products, read menus, estimate food requirements, check production, and keep records; Select recipes per menu cycle, prepare bakery items, etc Hiring Immediately
Mar 19, 2024
Full time
Sodexo - DENVER Kitchen Supervisor / Cook As a Chef at Sodexo, you'll: Prepare, portion, cook, and present a variety of hot and/or cold food items; Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients; Taste products, read menus, estimate food requirements, check production, and keep records; Select recipes per menu cycle, prepare bakery items, etc Hiring Immediately
Sodexo - 231 W 6TH ST Kitchen Supervisor / Cook As a Chef at Sodexo, you'll: Prepare, portion, cook, and present a variety of hot and/or cold food items; Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients; Taste products, read menus, estimate food requirements, check production, and keep records; Select recipes per menu cycle, prepare bakery items, etc Hiring Immediately
Mar 19, 2024
Full time
Sodexo - 231 W 6TH ST Kitchen Supervisor / Cook As a Chef at Sodexo, you'll: Prepare, portion, cook, and present a variety of hot and/or cold food items; Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients; Taste products, read menus, estimate food requirements, check production, and keep records; Select recipes per menu cycle, prepare bakery items, etc Hiring Immediately
Sodexo - 155 SEAPORT BLVD Kitchen Supervisor / Cook As a Chef at Sodexo, you'll: Prepare, portion, cook, and present a variety of hot and/or cold food items; Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients; Taste products, read menus, estimate food requirements, check production, and keep records; Select recipes per menu cycle, prepare bakery items, etc Hiring Immediately
Mar 19, 2024
Full time
Sodexo - 155 SEAPORT BLVD Kitchen Supervisor / Cook As a Chef at Sodexo, you'll: Prepare, portion, cook, and present a variety of hot and/or cold food items; Prepare foods by operating a variety of kitchen equipment to measure and mix ingredients; Taste products, read menus, estimate food requirements, check production, and keep records; Select recipes per menu cycle, prepare bakery items, etc Hiring Immediately
Omni Hotels - JobID: 104870 Grill Cook / Line Cook As a Chef at Omni Hotels, you'll: Be responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized; Advise the Food and Beverage Director on all matters relating to the kitchen area; Ensure a high standard of cleanliness and hygienic practice throughout the kitchen; Plan and implement menu design Hiring Immediately
Mar 19, 2024
Full time
Omni Hotels - JobID: 104870 Grill Cook / Line Cook As a Chef at Omni Hotels, you'll: Be responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized; Advise the Food and Beverage Director on all matters relating to the kitchen area; Ensure a high standard of cleanliness and hygienic practice throughout the kitchen; Plan and implement menu design Hiring Immediately
Caesars Entertainment - Flamingo Las Vegas Kitchen Supervisor / Cook As an Executive Chef at Caesars Entertainment, you'll: Run all aspects of daily BOH operations, including managing staff schedules and station assignments, ordering and receiving product, etc; Design and implement menus that fit the requirements of a particular outlet; Teach and develop and give support to culinary team; Minimize waste and spoilage Hiring Immediately
Mar 19, 2024
Full time
Caesars Entertainment - Flamingo Las Vegas Kitchen Supervisor / Cook As an Executive Chef at Caesars Entertainment, you'll: Run all aspects of daily BOH operations, including managing staff schedules and station assignments, ordering and receiving product, etc; Design and implement menus that fit the requirements of a particular outlet; Teach and develop and give support to culinary team; Minimize waste and spoilage Hiring Immediately
Elior North America - Kitchen Supervisor / Cook As an Executive Chef at Elior North America, you'll: Supervise production, culinary standards, sanitation and training for the dining hall, retail & catering food service teams; Supervise the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, etc; Develop standardized recipes and utilize other production tools to ensure food quality and cost objectives are met; Participate in the planning and execution of special events Hiring Immediately
Mar 19, 2024
Full time
Elior North America - Kitchen Supervisor / Cook As an Executive Chef at Elior North America, you'll: Supervise production, culinary standards, sanitation and training for the dining hall, retail & catering food service teams; Supervise the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, etc; Develop standardized recipes and utilize other production tools to ensure food quality and cost objectives are met; Participate in the planning and execution of special events Hiring Immediately
HCA Healthcare - JobID: Kitchen Supervisor / Cook As an Executive Chef at HCA Healthcare, you'll: Be responsible for overseeing operational issues of food court, patient production, doctor lounges, catering and staff in each of those areas; Ensure each area is in compliance with HACCP, serve safe, and state standards and regulations and monitor for quality improvement; Apply knowledge of Nutrition, Food Production, Retail Sales and System Management in Health Care Setting Hiring Immediately
Mar 19, 2024
Full time
HCA Healthcare - JobID: Kitchen Supervisor / Cook As an Executive Chef at HCA Healthcare, you'll: Be responsible for overseeing operational issues of food court, patient production, doctor lounges, catering and staff in each of those areas; Ensure each area is in compliance with HACCP, serve safe, and state standards and regulations and monitor for quality improvement; Apply knowledge of Nutrition, Food Production, Retail Sales and System Management in Health Care Setting Hiring Immediately
Job Description Executive Chef - Denali, AK Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Our Denali Princess Wilderness Lodge's Executive Chef is the culinary leader of the dining experience for the food and beverage operation across the entire property. The Executive Chef will partner with both front-of-house and back-of-house teams to ensure guest and employee dining venues are safe and clean while maintaining compliance with company policies and local regulations. This person will provide excellent customer service, both internally and externally; ensure all menu executions are in line with venue standards; and support the overall financial goals of the operations. The Executive Chef oversees the entire kitchen operation for multiple venues and is accountable for labor and food cost controls, employee lifecycle, human resource needs, and scheduling. This person will develop and enrich sanitation and safety protocols to align with state, local, and company laws and regulations. Responsibilities: Supervises food production, storage, and sanitation processes. Creates and develops menus. Assists with menu preparation; cooks and prepares food. Responsible for record-keeping, control log(s) auditing, and employee time card management; analyzes and prepares reports. Conducts Pre-shift and Safety meetings with direct reports. Creates weekly schedule. Internal auditing of cleanliness and sanitation standards Established and maintains pars for product ordering within budgetary limitations. Interacts with internal and external guests. Maintains accounting and inventory systems; actively manage and monitor ordering, receiving and warehouse operations within company guidelines; responsible for weekly and monthly inventory Monitors the daily operations, including production, sanitation, menu standards and team member performance to ensure customer satisfaction and operational objectives and goals are met. Monitor and track food sales. Recommends strategiesto increase revenue goals, maintain food cost, and uphold guest satisfaction. Complies with all management responsibilities in accordance withCompany policies, objectives and applicable government laws and regulations. Adhere to and enforce Health, Environment, Safety, Security (HESS) requirements. Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements. Participates in the interviewing, hiring and training of culinary employees which can include offsite recruiting. Responsible for the employee lifecycle, supervision, performance management, salary administration, time management, corrective action and training of directly assigned personnel. Other duties as assigned. Requirements: High School completion or equivalent required. This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement. This job normally requires five years of progressively responsible positions in restaurant and/or culinary management. Demonstrated supervisory experience in a business environment is required. Must be able to work independently with little supervision, however, will partner to make major decisions. Must be dedicated to delivering excellent customer service to all guests, coworkers, and vendors. Must pass a pre-employment background check. Must have or the ability to obtain an Alaska Food Handlers card. Must be ServSafe Manager certified. Must be a minimum age of 18 years old to reside in company housing. Must be able to travel up to 5%. Must be able to lift 50 lbs/23 kg as some heavy lifting is required daily but may be performed with a team member. Ability to stand and walk for 8+ hours per day. Must be eligible to work in the United States.Holland America-Princessis unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status). Knowledge, Skills and Abilities: Demonstrate an ability to maintain confidentiality. Must be willing and able to accommodate dietary restrictions. Proficiencyin the use of computer business applications including Microsoft Office. Ability to communicate clearly both verbally and written, in person and over the phone Ability to organize work, meet deadlines, possess an attention to detail and accuracy while working in a team. Ability to work in fast-paced environment with multiple tasks and external influences. Ability to support and comply with company policies, procedures and guidelines including support and comply with company health and safety standards. Ability to prioritize work, maintain attention to time constraints, while working in a team or group environment. Benefits: Cruise and Travel Privileges for you and your family HealthBenefits 401(k)Plan Employee Stock Purchase Plan Training& Professional Development Rewards & Incentives Our Culture Stronger Together: Our highest responsibility, and therefore our top priorities, are always compliance; environmental protection; and the health, safety, and well-being of our guests, the people in places we visit, and our Carnival family, both shoreside, and shipboard. Please visit our site to learn more about our Culture Essentials, Corporate Vision Statement and our Core Values at: Holland America Line andPrincessareequal opportunityemployers. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations and ordinances.
Mar 18, 2024
Full time
Job Description Executive Chef - Denali, AK Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Our Denali Princess Wilderness Lodge's Executive Chef is the culinary leader of the dining experience for the food and beverage operation across the entire property. The Executive Chef will partner with both front-of-house and back-of-house teams to ensure guest and employee dining venues are safe and clean while maintaining compliance with company policies and local regulations. This person will provide excellent customer service, both internally and externally; ensure all menu executions are in line with venue standards; and support the overall financial goals of the operations. The Executive Chef oversees the entire kitchen operation for multiple venues and is accountable for labor and food cost controls, employee lifecycle, human resource needs, and scheduling. This person will develop and enrich sanitation and safety protocols to align with state, local, and company laws and regulations. Responsibilities: Supervises food production, storage, and sanitation processes. Creates and develops menus. Assists with menu preparation; cooks and prepares food. Responsible for record-keeping, control log(s) auditing, and employee time card management; analyzes and prepares reports. Conducts Pre-shift and Safety meetings with direct reports. Creates weekly schedule. Internal auditing of cleanliness and sanitation standards Established and maintains pars for product ordering within budgetary limitations. Interacts with internal and external guests. Maintains accounting and inventory systems; actively manage and monitor ordering, receiving and warehouse operations within company guidelines; responsible for weekly and monthly inventory Monitors the daily operations, including production, sanitation, menu standards and team member performance to ensure customer satisfaction and operational objectives and goals are met. Monitor and track food sales. Recommends strategiesto increase revenue goals, maintain food cost, and uphold guest satisfaction. Complies with all management responsibilities in accordance withCompany policies, objectives and applicable government laws and regulations. Adhere to and enforce Health, Environment, Safety, Security (HESS) requirements. Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements. Participates in the interviewing, hiring and training of culinary employees which can include offsite recruiting. Responsible for the employee lifecycle, supervision, performance management, salary administration, time management, corrective action and training of directly assigned personnel. Other duties as assigned. Requirements: High School completion or equivalent required. This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement. This job normally requires five years of progressively responsible positions in restaurant and/or culinary management. Demonstrated supervisory experience in a business environment is required. Must be able to work independently with little supervision, however, will partner to make major decisions. Must be dedicated to delivering excellent customer service to all guests, coworkers, and vendors. Must pass a pre-employment background check. Must have or the ability to obtain an Alaska Food Handlers card. Must be ServSafe Manager certified. Must be a minimum age of 18 years old to reside in company housing. Must be able to travel up to 5%. Must be able to lift 50 lbs/23 kg as some heavy lifting is required daily but may be performed with a team member. Ability to stand and walk for 8+ hours per day. Must be eligible to work in the United States.Holland America-Princessis unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status). Knowledge, Skills and Abilities: Demonstrate an ability to maintain confidentiality. Must be willing and able to accommodate dietary restrictions. Proficiencyin the use of computer business applications including Microsoft Office. Ability to communicate clearly both verbally and written, in person and over the phone Ability to organize work, meet deadlines, possess an attention to detail and accuracy while working in a team. Ability to work in fast-paced environment with multiple tasks and external influences. Ability to support and comply with company policies, procedures and guidelines including support and comply with company health and safety standards. Ability to prioritize work, maintain attention to time constraints, while working in a team or group environment. Benefits: Cruise and Travel Privileges for you and your family HealthBenefits 401(k)Plan Employee Stock Purchase Plan Training& Professional Development Rewards & Incentives Our Culture Stronger Together: Our highest responsibility, and therefore our top priorities, are always compliance; environmental protection; and the health, safety, and well-being of our guests, the people in places we visit, and our Carnival family, both shoreside, and shipboard. Please visit our site to learn more about our Culture Essentials, Corporate Vision Statement and our Core Values at: Holland America Line andPrincessareequal opportunityemployers. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations and ordinances.
Executive Chef, Full-Time We're hiring a Full-Time Executive Chef at Roscoe Mountain Golf Club in New York! At Troon, we believe our Associates are our greatest strength and competitive advantage. Whether you're just kickstarting your career or have a long-standing passion for hospitality and customer service, there's an exciting new opportunity for you at Roscoe Mountain Golf Club. Engage with guests from all over, providing a first-class experience and dedicated service they will carry with them long after they've left our premises. Ideal candidates have a genuine passion for hospitality. As an Executive Chef, you will be responsible for providing incredible guest service and member experiences through providing food & beverage services to the guests at the Club. This includes all food preparation at the club, overseeing the kitchen staff, and adhering to safety and health standards. Ideal candidates have flexible schedules with availability to work weekends and holidays. This includes competitive compensation starting at $80,000 annually with a possible performance bonus. The Executive Chef will report directly to the General Manager. Our team has made a conscious effort to ensure strong protocols are in place to keep you and our patrons safe, so you can focus on the customer experience, camaraderie, and dining room management. For more information on our open opportunities, apply today! Responsibilities Supervise preparation of catered and concession food items Full service for multiple outlets on the property, including room service & small residence style lodging Evaluates food products to assure that quality standards are consistently achieved Improve Menu Selection Forecasts, budgets and action plans pertaining to F&B operation Full support and development of the Clubs F&B Strategy Plan Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all Maintain kitchen equipment by following appropriate operating guidelines, troubleshoot breakdowns and perform preventative maintenance Sporadically visits dining area when it is open to welcome members Institute and implement all TROON Human Resources guidelines Full compliance with the Department of Health regulations Performs clean-up and closing procedures Perform other duties as assigned by supervisor or manager Education and Experience Requirements Culinary degree preferred 3-5 years of chef experience Must have supervisory, coaching and staff development skills Must be highly organized, efficient and detail-oriented Must have exceptional interpersonal and communication skills Must have excellent oral and written communication skills Serf Save Certified Working Conditions While performing the duties of this job, the employee is regularly required to reach with hands and arms The employee is often required to stand, walk, and use hands to finger, handle, feel or operate objects, tools or controls They will occasionally be required to balance, stoop, twist upper body, kneel, and climb The employee must be able to lift and/or move up to 50lbs occasionally Specific vision abilities include close, distance, color, and peripheral vision, and depth perception Moderate exposure to extreme cold, heat, working outdoors, chemicals, pesticides, gasoline, vibration, pollen, dust, mechanical hazards, and electrical hazards Noise level is typically moderate to loud Work extended hours during golf and holiday season Work weekends and holidays About Troon Troon started as one facility in 1990 and has since grown to become the world's largest professional club management company. We offer careers around the world at all levels of golf operations, opportunities for professional development, growth opportunities and a comprehensive benefits package. Our goal is to create extraordinary guest and member experiences through personalized service, consistency, and uncompromising attention to detail. For more information about the Troon Experience, please visit
Mar 17, 2024
Full time
Executive Chef, Full-Time We're hiring a Full-Time Executive Chef at Roscoe Mountain Golf Club in New York! At Troon, we believe our Associates are our greatest strength and competitive advantage. Whether you're just kickstarting your career or have a long-standing passion for hospitality and customer service, there's an exciting new opportunity for you at Roscoe Mountain Golf Club. Engage with guests from all over, providing a first-class experience and dedicated service they will carry with them long after they've left our premises. Ideal candidates have a genuine passion for hospitality. As an Executive Chef, you will be responsible for providing incredible guest service and member experiences through providing food & beverage services to the guests at the Club. This includes all food preparation at the club, overseeing the kitchen staff, and adhering to safety and health standards. Ideal candidates have flexible schedules with availability to work weekends and holidays. This includes competitive compensation starting at $80,000 annually with a possible performance bonus. The Executive Chef will report directly to the General Manager. Our team has made a conscious effort to ensure strong protocols are in place to keep you and our patrons safe, so you can focus on the customer experience, camaraderie, and dining room management. For more information on our open opportunities, apply today! Responsibilities Supervise preparation of catered and concession food items Full service for multiple outlets on the property, including room service & small residence style lodging Evaluates food products to assure that quality standards are consistently achieved Improve Menu Selection Forecasts, budgets and action plans pertaining to F&B operation Full support and development of the Clubs F&B Strategy Plan Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all Maintain kitchen equipment by following appropriate operating guidelines, troubleshoot breakdowns and perform preventative maintenance Sporadically visits dining area when it is open to welcome members Institute and implement all TROON Human Resources guidelines Full compliance with the Department of Health regulations Performs clean-up and closing procedures Perform other duties as assigned by supervisor or manager Education and Experience Requirements Culinary degree preferred 3-5 years of chef experience Must have supervisory, coaching and staff development skills Must be highly organized, efficient and detail-oriented Must have exceptional interpersonal and communication skills Must have excellent oral and written communication skills Serf Save Certified Working Conditions While performing the duties of this job, the employee is regularly required to reach with hands and arms The employee is often required to stand, walk, and use hands to finger, handle, feel or operate objects, tools or controls They will occasionally be required to balance, stoop, twist upper body, kneel, and climb The employee must be able to lift and/or move up to 50lbs occasionally Specific vision abilities include close, distance, color, and peripheral vision, and depth perception Moderate exposure to extreme cold, heat, working outdoors, chemicals, pesticides, gasoline, vibration, pollen, dust, mechanical hazards, and electrical hazards Noise level is typically moderate to loud Work extended hours during golf and holiday season Work weekends and holidays About Troon Troon started as one facility in 1990 and has since grown to become the world's largest professional club management company. We offer careers around the world at all levels of golf operations, opportunities for professional development, growth opportunities and a comprehensive benefits package. Our goal is to create extraordinary guest and member experiences through personalized service, consistency, and uncompromising attention to detail. For more information about the Troon Experience, please visit