Job title Assistant Executive Chef Reports to Executive Chef Department Operations FLSA Status Full-Time, Exempt Professional Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands on training and development of culinary employees. Works with Cook I's, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on-going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef. Education and Training Associate's Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. Thorough understanding of proper staff and equipment utilization. Thorough knowledge of food service principles and practices required. Creativity, effective communication and organizational skills. Ability to meet frequent deadlines. Ability to multi task effectively. Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise Exposure to extreme temperatures in coolers and freezers Work may take place in a refrigerated and temperature controlled environment Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. Specific vision abilities required by the job include close vision and ability to adjust focus. The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation - Certified Executive Chef (ACF - CEC) completed or willingness to start program and work towards completion required. ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
May 03, 2024
Full time
Job title Assistant Executive Chef Reports to Executive Chef Department Operations FLSA Status Full-Time, Exempt Professional Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands on training and development of culinary employees. Works with Cook I's, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on-going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef. Education and Training Associate's Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. Thorough understanding of proper staff and equipment utilization. Thorough knowledge of food service principles and practices required. Creativity, effective communication and organizational skills. Ability to meet frequent deadlines. Ability to multi task effectively. Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise Exposure to extreme temperatures in coolers and freezers Work may take place in a refrigerated and temperature controlled environment Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. Specific vision abilities required by the job include close vision and ability to adjust focus. The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation - Certified Executive Chef (ACF - CEC) completed or willingness to start program and work towards completion required. ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Job Description Unit Description: Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day! Sodexo is seeking an Executive Chef 2 for Children's Hospital located in Minneapolis, MN. Perks include: Comprehensive benefits that start day 1 of hire No late night shifts 3 weeks paid vacation your first year Tuition reimbursement and growth opportunities The successful candidate will: implement and standardize all culinary systems and procedures for hospital be responsible for Food and Physical Safety and annual training for all hourly associates manage, direct, and mentor frontline staff procurement and purchasing create menus based on client needs implement innovative and fresh ideas in retail, catering and patient services create interpersonal relationships with clients Is this opportunity right for you? We are looking for candidates who have: a strong culinary background in a high-volume environment menu planning experience and a strong understanding of current culinary trends the ability to multitask and proven effectiveness in a high-standards driven environment the ability to successfully lead, develop and train a team proficient computer skills, highly organized, and detail-focused a proven ability to set up processes, create efficiencies, and solve problems with little to no direction Learn more about Children's Hospital HERE Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - High School Diploma or GED or equivalent Basic Management Experience - 1 year Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 03, 2024
Full time
Job Description Unit Description: Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day! Sodexo is seeking an Executive Chef 2 for Children's Hospital located in Minneapolis, MN. Perks include: Comprehensive benefits that start day 1 of hire No late night shifts 3 weeks paid vacation your first year Tuition reimbursement and growth opportunities The successful candidate will: implement and standardize all culinary systems and procedures for hospital be responsible for Food and Physical Safety and annual training for all hourly associates manage, direct, and mentor frontline staff procurement and purchasing create menus based on client needs implement innovative and fresh ideas in retail, catering and patient services create interpersonal relationships with clients Is this opportunity right for you? We are looking for candidates who have: a strong culinary background in a high-volume environment menu planning experience and a strong understanding of current culinary trends the ability to multitask and proven effectiveness in a high-standards driven environment the ability to successfully lead, develop and train a team proficient computer skills, highly organized, and detail-focused a proven ability to set up processes, create efficiencies, and solve problems with little to no direction Learn more about Children's Hospital HERE Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - High School Diploma or GED or equivalent Basic Management Experience - 1 year Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Job Description Unit Description: Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day! Sodexo is seeking an Executive Chef 2 for Cardinal Hill Rehabilitation Hospital located in Lexington, KY. The Executive Chef will be a dynamic team player with a strong background in managing a frontline staff and developing teams in a culinary environment. Perks include: Comprehensive benefits that start day 1 of hire No late night shifts 3 weeks paid vacation your first year Tuition reimbursement and growth opportunities The successful candidate will: implement and standardize all culinary systems and procedures for hospital be responsible for Food and Physical Safety and annual training for all hourly associates manage, direct, and mentor frontline staff procurement and purchasing create menus based on client needs implement innovative and fresh ideas in retail, catering and patient services create interpersonal relationships with clients Is this opportunity right for you? We are looking for candidates who have: a strong culinary background in a high-volume environment strong management skills and experience menu planning experience and a strong understanding of current culinary trends the ability to multitask and proven effectiveness in a high-standards driven environment the ability to successfully lead, develop and train a team creative and effective problem-solving and project management skills proficient computer skills, highly organized, and detail-focused a proven ability to set up processes, create efficiencies, and solve problems with little to no direction Learn more about Cardinal Hill Rehabilitation Hospital HERE Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 03, 2024
Full time
Job Description Unit Description: Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day! Sodexo is seeking an Executive Chef 2 for Cardinal Hill Rehabilitation Hospital located in Lexington, KY. The Executive Chef will be a dynamic team player with a strong background in managing a frontline staff and developing teams in a culinary environment. Perks include: Comprehensive benefits that start day 1 of hire No late night shifts 3 weeks paid vacation your first year Tuition reimbursement and growth opportunities The successful candidate will: implement and standardize all culinary systems and procedures for hospital be responsible for Food and Physical Safety and annual training for all hourly associates manage, direct, and mentor frontline staff procurement and purchasing create menus based on client needs implement innovative and fresh ideas in retail, catering and patient services create interpersonal relationships with clients Is this opportunity right for you? We are looking for candidates who have: a strong culinary background in a high-volume environment strong management skills and experience menu planning experience and a strong understanding of current culinary trends the ability to multitask and proven effectiveness in a high-standards driven environment the ability to successfully lead, develop and train a team creative and effective problem-solving and project management skills proficient computer skills, highly organized, and detail-focused a proven ability to set up processes, create efficiencies, and solve problems with little to no direction Learn more about Cardinal Hill Rehabilitation Hospital HERE Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
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: $90,000 - $98,000 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:
May 03, 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: $90,000 - $98,000 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:
Unit Description: Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day! Sodexo is seeking an Executive Chef 2 for Children's Hospital located in Minneapolis, MN. Perks include: Comprehensive benefits that start day 1 of hire No late night shifts 3 weeks paid vacation your first year Tuition reimbursement and growth opportunities The successful candidate will: implement and standardize all culinary systems and procedures for hospital be responsible for Food and Physical Safety and annual training for all hourly associates manage, direct, and mentor frontline staff procurement and purchasing create menus based on client needs implement innovative and fresh ideas in retail, catering and patient services create interpersonal relationships with clients Is this opportunity right for you? We are looking for candidates who have: a strong culinary background in a high-volume environment menu planning experience and a strong understanding of current culinary trends the ability to multitask and proven effectiveness in a high-standards driven environment the ability to successfully lead, develop and train a team proficient computer skills, highly organized, and detail-focused a proven ability to set up processes, create efficiencies, and solve problems with little to no direction Learn more about Children's Hospital HERE Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - High School Diploma or GED or equivalent Basic Management Experience - 1 year Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 03, 2024
Full time
Unit Description: Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day! Sodexo is seeking an Executive Chef 2 for Children's Hospital located in Minneapolis, MN. Perks include: Comprehensive benefits that start day 1 of hire No late night shifts 3 weeks paid vacation your first year Tuition reimbursement and growth opportunities The successful candidate will: implement and standardize all culinary systems and procedures for hospital be responsible for Food and Physical Safety and annual training for all hourly associates manage, direct, and mentor frontline staff procurement and purchasing create menus based on client needs implement innovative and fresh ideas in retail, catering and patient services create interpersonal relationships with clients Is this opportunity right for you? We are looking for candidates who have: a strong culinary background in a high-volume environment menu planning experience and a strong understanding of current culinary trends the ability to multitask and proven effectiveness in a high-standards driven environment the ability to successfully lead, develop and train a team proficient computer skills, highly organized, and detail-focused a proven ability to set up processes, create efficiencies, and solve problems with little to no direction Learn more about Children's Hospital HERE Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - High School Diploma or GED or equivalent Basic Management Experience - 1 year Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Apply Today Hiring - Executive Sous Chef Hiring Immediately $75000 - $85000 / year + 10% Bonus Opportunity Why Culinary Dropout? Competitive Pay and incentive opportunity Medical, Dental, and Vision Coverage within 30 days of employment Retirement savings program with company match 50% dining discount at all Fox Restaurant Concept locations Additional discounts at The Cheesecake Factory and North Italia Gym, fitness studio & nutrition discounts offered through Gympass Tuition reimbursement Paid time off Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We're hiring immediately! What you'll do: Must have 3+ years high-volume restaurant management experience Demonstrate an understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences by exceeding guest expectations Understand flavors, aromas, and characteristics of food ingredients Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Manage on-the-fly requests with ease and poise Understand POS systems and OpenTable (or other digital/online reservation systems) Coach, lead and develop restaurant team Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.
May 02, 2024
Full time
Apply Today Hiring - Executive Sous Chef Hiring Immediately $75000 - $85000 / year + 10% Bonus Opportunity Why Culinary Dropout? Competitive Pay and incentive opportunity Medical, Dental, and Vision Coverage within 30 days of employment Retirement savings program with company match 50% dining discount at all Fox Restaurant Concept locations Additional discounts at The Cheesecake Factory and North Italia Gym, fitness studio & nutrition discounts offered through Gympass Tuition reimbursement Paid time off Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We're hiring immediately! What you'll do: Must have 3+ years high-volume restaurant management experience Demonstrate an understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences by exceeding guest expectations Understand flavors, aromas, and characteristics of food ingredients Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Manage on-the-fly requests with ease and poise Understand POS systems and OpenTable (or other digital/online reservation systems) Coach, lead and develop restaurant team Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.
Apply Today Hiring - Executive Sous Chef Hiring Immediately $75000 - $85000 / year + 10% Bonus Opportunity Why Culinary Dropout? Competitive Pay and incentive opportunity Medical, Dental, and Vision Coverage within 30 days of employment Retirement savings program with company match 50% dining discount at all Fox Restaurant Concept locations Additional discounts at The Cheesecake Factory and North Italia Gym, fitness studio & nutrition discounts offered through Gympass Tuition reimbursement Paid time off Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We're hiring immediately! What you'll do: Must have 3+ years high-volume restaurant management experience Demonstrate an understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences by exceeding guest expectations Understand flavors, aromas, and characteristics of food ingredients Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Manage on-the-fly requests with ease and poise Understand POS systems and OpenTable (or other digital/online reservation systems) Coach, lead and develop restaurant team Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.
May 02, 2024
Full time
Apply Today Hiring - Executive Sous Chef Hiring Immediately $75000 - $85000 / year + 10% Bonus Opportunity Why Culinary Dropout? Competitive Pay and incentive opportunity Medical, Dental, and Vision Coverage within 30 days of employment Retirement savings program with company match 50% dining discount at all Fox Restaurant Concept locations Additional discounts at The Cheesecake Factory and North Italia Gym, fitness studio & nutrition discounts offered through Gympass Tuition reimbursement Paid time off Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We're hiring immediately! What you'll do: Must have 3+ years high-volume restaurant management experience Demonstrate an understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences by exceeding guest expectations Understand flavors, aromas, and characteristics of food ingredients Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Manage on-the-fly requests with ease and poise Understand POS systems and OpenTable (or other digital/online reservation systems) Coach, lead and develop restaurant team Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Leading our outstanding culinary team at Grouse Mountain Lodge to provide our guests with unforgettable experiences! What is the compensation for this role?: $70,000/year What will you do in this job?: Execute development and planning of concept of service, policies, procedures and menus for food outlets and banquets Uses available data to properly determine food, labor, and overhead costs, and works with members of the Finance and RevMax team to determine appropriate menu pricing options, including daily rates and specials Reviews menus on a regular basis, updates food costing for recipes and adjusting menu items as appropriate to ensure creativity, quality and efficiency Plans or participates in the design and engineering of all GML menus, sharing ideas and menu planning with chefs in other Glacier Park Collection F&B units. Ensures locally-sourced ingredients are utilized when possible, and that relationships with local providers are established and maintained Coordinates with all F&B team members to ensure proper labor management, work schedules, and assignments of tasks to ensure efficient, high quality, economical and timely food production Works closely with and supervises B-O-H staff in the Grouse Mountain Lodge (GML) food & beverage department. Carries out a variety of F&B supervisory responsibilities including the interviewing, hiring, training, timekeeping and performance management of the culinary team Ensures efficient inventory and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and complexity of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen inventory accordingly Continuously analyzes recipes to ensure relevant updates are made in keeping with current tastes Supervises GML prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Works closely with People & Culture staff to create and implement reward and recognition programs for F&B teams, and to drive a high level of staff engagement Ensures that nutrition specifications and sanitation standards are established and maintained for all restaurants Travels to other area food and beverage outlets as needed to benchmark gather ideas for overall improvement What skills and experience do you need for this job?: Minimum 3 years of experience with menu costing, inventoy control, menu engeering, staff management Minimum 2 years of experience in a high-volume restuant, banquet and wedding catering environment Experience working in a seasonal environment with diverse teams Experience with Microsoft Office tools (eg: Excel, Teams), 7shifts, ADP, D365 Strong "can-do," attitude with willingness to be flexible and adaptable. Ability to make decisions, solve problems and exercise good judgment. Strong commitment to building positive working relationships. Willingness to work with a geographically dispersed team in a seasonal environment. Resourceful, with a curiosity to solve problems and create new solutions. Ability to organize and prioritize multiple tasks in a fast-paced environment. Sense of urgency to complete job duties accurately and in a timely manner. Sense of humor and ability to 'let things roll' when the unexpected happens. Solid written and verbal communication skills. Hospitality and service-focused mindset including the need to work successfully with both internal and external partners. Strong sense of prioritization and focus to complete tasks. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
May 02, 2024
Full time
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Leading our outstanding culinary team at Grouse Mountain Lodge to provide our guests with unforgettable experiences! What is the compensation for this role?: $70,000/year What will you do in this job?: Execute development and planning of concept of service, policies, procedures and menus for food outlets and banquets Uses available data to properly determine food, labor, and overhead costs, and works with members of the Finance and RevMax team to determine appropriate menu pricing options, including daily rates and specials Reviews menus on a regular basis, updates food costing for recipes and adjusting menu items as appropriate to ensure creativity, quality and efficiency Plans or participates in the design and engineering of all GML menus, sharing ideas and menu planning with chefs in other Glacier Park Collection F&B units. Ensures locally-sourced ingredients are utilized when possible, and that relationships with local providers are established and maintained Coordinates with all F&B team members to ensure proper labor management, work schedules, and assignments of tasks to ensure efficient, high quality, economical and timely food production Works closely with and supervises B-O-H staff in the Grouse Mountain Lodge (GML) food & beverage department. Carries out a variety of F&B supervisory responsibilities including the interviewing, hiring, training, timekeeping and performance management of the culinary team Ensures efficient inventory and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and complexity of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen inventory accordingly Continuously analyzes recipes to ensure relevant updates are made in keeping with current tastes Supervises GML prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Works closely with People & Culture staff to create and implement reward and recognition programs for F&B teams, and to drive a high level of staff engagement Ensures that nutrition specifications and sanitation standards are established and maintained for all restaurants Travels to other area food and beverage outlets as needed to benchmark gather ideas for overall improvement What skills and experience do you need for this job?: Minimum 3 years of experience with menu costing, inventoy control, menu engeering, staff management Minimum 2 years of experience in a high-volume restuant, banquet and wedding catering environment Experience working in a seasonal environment with diverse teams Experience with Microsoft Office tools (eg: Excel, Teams), 7shifts, ADP, D365 Strong "can-do," attitude with willingness to be flexible and adaptable. Ability to make decisions, solve problems and exercise good judgment. Strong commitment to building positive working relationships. Willingness to work with a geographically dispersed team in a seasonal environment. Resourceful, with a curiosity to solve problems and create new solutions. Ability to organize and prioritize multiple tasks in a fast-paced environment. Sense of urgency to complete job duties accurately and in a timely manner. Sense of humor and ability to 'let things roll' when the unexpected happens. Solid written and verbal communication skills. Hospitality and service-focused mindset including the need to work successfully with both internal and external partners. Strong sense of prioritization and focus to complete tasks. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at . We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
Kitchen Manager Executive Chef This is an exciting, high volume restaurant and entertainment venue with strategic growth plans for the area. We are currently looking for an experience culinary professional ready to take on the responsibility of Kitchen Manager or executive Chef, $5M sales revenue, full service eclectic, American and SW themed menu. The ideal candidate will have a passion for culinary excellence, effective team building and the highest standards of sanitation. This position is in the $65K - $70K base range, bonus, benefits, full training and have real career growth opportunity. For more information of this opportunity please send your resume by return e mail. Presented by Tom Bull with Gecko Hospitality
Apr 30, 2024
Kitchen Manager Executive Chef This is an exciting, high volume restaurant and entertainment venue with strategic growth plans for the area. We are currently looking for an experience culinary professional ready to take on the responsibility of Kitchen Manager or executive Chef, $5M sales revenue, full service eclectic, American and SW themed menu. The ideal candidate will have a passion for culinary excellence, effective team building and the highest standards of sanitation. This position is in the $65K - $70K base range, bonus, benefits, full training and have real career growth opportunity. For more information of this opportunity please send your resume by return e mail. Presented by Tom Bull with Gecko Hospitality
Executive Sous Chef Southern Hospitality Restaurant High Profile Are you looking for a career where you are valued? Our team of hospitality professionals are currently looking for an Executive Sous Chef. Apply today for this position in Roanoke, Virginia (link removed) Our restaurant is unlike any other. Overall, our restaurant is one of the most popular concepts in the area. If you are interested in joining our team and adding to our success, do not miss this opportunity! Join our team to be a part of a growing organization and begin your career as our Executive Sous Chef. Apply Now for this position in Roanoke, Virginia. Job Title: Executive Sous Chef Job Description: The Executive Sous Chef will ensure the proper execution of culinary efforts in all kitchens and food production areas; this will involve a daily tour of each area to check food quality, kitchen cleanliness and organization, staff appearance, and genuine engagement with all fellow associates. The Executive Sous Chef will work with the Banquet Chefs/Sous Chefs weekly and daily to ensure an appropriate plan for special events and to support service as needed. Benefits: Competitive Salary PTO Qualifications: The Executive Sous Chef must have a Bachelors degree, or equivalent work experience Our Executive Sous Chef should have previous experience working as an Executive Sous Chef in a high-volume, high-end multifaceted resort restaurant Previous management experience is a must, as well as management experience leading a team of at least 15, including development, performance evaluation, interviewing, hiring, etc. The Executive Sous Chef must have the ability to be a proactive communicator CPR and First Aid certification is strongly preferred Apply Now Executive Sous Chef in Roanoke, Virginia. If you would like to be considered for this position, email your resume to
Apr 30, 2024
Executive Sous Chef Southern Hospitality Restaurant High Profile Are you looking for a career where you are valued? Our team of hospitality professionals are currently looking for an Executive Sous Chef. Apply today for this position in Roanoke, Virginia (link removed) Our restaurant is unlike any other. Overall, our restaurant is one of the most popular concepts in the area. If you are interested in joining our team and adding to our success, do not miss this opportunity! Join our team to be a part of a growing organization and begin your career as our Executive Sous Chef. Apply Now for this position in Roanoke, Virginia. Job Title: Executive Sous Chef Job Description: The Executive Sous Chef will ensure the proper execution of culinary efforts in all kitchens and food production areas; this will involve a daily tour of each area to check food quality, kitchen cleanliness and organization, staff appearance, and genuine engagement with all fellow associates. The Executive Sous Chef will work with the Banquet Chefs/Sous Chefs weekly and daily to ensure an appropriate plan for special events and to support service as needed. Benefits: Competitive Salary PTO Qualifications: The Executive Sous Chef must have a Bachelors degree, or equivalent work experience Our Executive Sous Chef should have previous experience working as an Executive Sous Chef in a high-volume, high-end multifaceted resort restaurant Previous management experience is a must, as well as management experience leading a team of at least 15, including development, performance evaluation, interviewing, hiring, etc. The Executive Sous Chef must have the ability to be a proactive communicator CPR and First Aid certification is strongly preferred Apply Now Executive Sous Chef in Roanoke, Virginia. If you would like to be considered for this position, email your resume to
Executive Chef Casual Theme Asian Inspired Our company is seeking a dedicated and passionate Executive Chef with a knowledge of fine wine and exceptional leadership and team building abilities. Are you a spirited leader with the ability to inspire and motivate your team to strive for excellence? Opening in 2002, our international restaurant brings fun and flavor to traditional Asian cuisine. Our food is loved and adored in over 9 countries throughout the world and our popular, wide ranging menu and outstanding service attracts all walks of life. We are proud to have expanded to such lengths in such a short amount of time, and are planning more expansions in the near future. This is a fantastic opportunity to join our growing team of industry experts- Apply Today at our location in Ashburn, VA. Title of Position: Executive Chef Job Description: The Executive Chef will be responsible for all culinary and back of the house personnel. Outstanding leadership and communication abilities are essential as our Executive Chef. Responsibilities will also include selecting, training and coaching the culinary staff. Developing a strong Sous Chef will also be a function as our Executive Chef. Ensuring outstanding food quality and presentation will be a top priority of our Executive Chef. Maintaining an organized and sanitary kitchen will be vital for the success of our Executive Chef. Administrative functions such as inventory control, product ordering and culinary labor cost control will be in the hands of our Executive Chef. Ensuring seamless kitchen service on a consistent basis will be expected of our Executive Chef. Benefits: Competitive Wages Work/Life Balance Fun, vibrant concept Unlimited growth potential and job security Qualifications: The Executive Chef should possess 3+ years of high volume executive chef experience The Executive Chef should have a passion for developing and mentoring people The Executive Chef should have a track record of achieving financial results The Executive Chef must be extremely guest oriented with the highest degree of honesty and integrity The Executive Chef should act as a brand ambassador for our company at all times Apply Now-Executive Chef located in Ashburn, VA If you would like to be considered for this position, email your resume to
Apr 30, 2024
Executive Chef Casual Theme Asian Inspired Our company is seeking a dedicated and passionate Executive Chef with a knowledge of fine wine and exceptional leadership and team building abilities. Are you a spirited leader with the ability to inspire and motivate your team to strive for excellence? Opening in 2002, our international restaurant brings fun and flavor to traditional Asian cuisine. Our food is loved and adored in over 9 countries throughout the world and our popular, wide ranging menu and outstanding service attracts all walks of life. We are proud to have expanded to such lengths in such a short amount of time, and are planning more expansions in the near future. This is a fantastic opportunity to join our growing team of industry experts- Apply Today at our location in Ashburn, VA. Title of Position: Executive Chef Job Description: The Executive Chef will be responsible for all culinary and back of the house personnel. Outstanding leadership and communication abilities are essential as our Executive Chef. Responsibilities will also include selecting, training and coaching the culinary staff. Developing a strong Sous Chef will also be a function as our Executive Chef. Ensuring outstanding food quality and presentation will be a top priority of our Executive Chef. Maintaining an organized and sanitary kitchen will be vital for the success of our Executive Chef. Administrative functions such as inventory control, product ordering and culinary labor cost control will be in the hands of our Executive Chef. Ensuring seamless kitchen service on a consistent basis will be expected of our Executive Chef. Benefits: Competitive Wages Work/Life Balance Fun, vibrant concept Unlimited growth potential and job security Qualifications: The Executive Chef should possess 3+ years of high volume executive chef experience The Executive Chef should have a passion for developing and mentoring people The Executive Chef should have a track record of achieving financial results The Executive Chef must be extremely guest oriented with the highest degree of honesty and integrity The Executive Chef should act as a brand ambassador for our company at all times Apply Now-Executive Chef located in Ashburn, VA If you would like to be considered for this position, email your resume to
Executive Sous Chef We have an immediate opening for an experienced chef for the position of Executive Sous. This is an excellent opportunity for a chef with a high production background including hotels, contract foodservice/catering or high volume freestanding restaurant operations. The opportunity for rapid career advancement is very strong. Qualified sous chefs are invited to be considered for this promotion opportunity. Qualified chefs are invited to send their resumes by return e mail. Excellent benefits, five day work week, no late nights, no bar. We require the highest caliber of culinary professionals, cost control, sanitation, team building and passion. Presented by Tom Bull with Gecko Hospitality.
Apr 30, 2024
Executive Sous Chef We have an immediate opening for an experienced chef for the position of Executive Sous. This is an excellent opportunity for a chef with a high production background including hotels, contract foodservice/catering or high volume freestanding restaurant operations. The opportunity for rapid career advancement is very strong. Qualified sous chefs are invited to be considered for this promotion opportunity. Qualified chefs are invited to send their resumes by return e mail. Excellent benefits, five day work week, no late nights, no bar. We require the highest caliber of culinary professionals, cost control, sanitation, team building and passion. Presented by Tom Bull with Gecko Hospitality.
Executive Chef Dining Room Manager Christiansburg and Roanoke. We have two openings for restaurant concepts located in Christiansburg, VA and Roanoke, Virginia. The Executive Chef or Head Chef will have experience managing a high volume, full service kitchen operation. Experience with hand cut steaks, fresh, scratch recipes and an eclectic menu will be required. The Dining Room Manager will run FOH shifts in a high volume, casual themed operation with full bar. These are locally owned concepts offering job stability, career advancement opportunities, growth and a great work balance. If you have KM/Chef/Executive Chef experience or if you are an Assistant Manager looking to trade up in concepts then this could be an excellent opportunity. To learn more about the roles please submit your resumes by return e mail. Salary ranges up to $60K depending on experience. Presented by Tom Bull with Gecko Hospitality
Apr 30, 2024
Executive Chef Dining Room Manager Christiansburg and Roanoke. We have two openings for restaurant concepts located in Christiansburg, VA and Roanoke, Virginia. The Executive Chef or Head Chef will have experience managing a high volume, full service kitchen operation. Experience with hand cut steaks, fresh, scratch recipes and an eclectic menu will be required. The Dining Room Manager will run FOH shifts in a high volume, casual themed operation with full bar. These are locally owned concepts offering job stability, career advancement opportunities, growth and a great work balance. If you have KM/Chef/Executive Chef experience or if you are an Assistant Manager looking to trade up in concepts then this could be an excellent opportunity. To learn more about the roles please submit your resumes by return e mail. Salary ranges up to $60K depending on experience. Presented by Tom Bull with Gecko Hospitality
Executive Chef We have an opening for an experienced Executive Chef in the Ashburn, Virginia area. The concept is vibrant, high volume, scratch, casual and eclectic. The brand is growing strategically locally, opportunity for career growth is very real. If you have ran a kitchen at the Kitchen Manager or executive Chef level in a $5M+ F&B operation then this could be a terrific opportunity. The role comes with premium compensation, benefits, bonus and a state of the art facility. The leader of the kitchen is responsible for quality execution, team building, staff development, cost, sanitation and maintaining a positive culture. Experience at the Executive Chef or equivalent level 2+ years is required. For more information and consideration please send your resume. Presented by Tom Bull with Gecko Hospitality.
Apr 30, 2024
Executive Chef We have an opening for an experienced Executive Chef in the Ashburn, Virginia area. The concept is vibrant, high volume, scratch, casual and eclectic. The brand is growing strategically locally, opportunity for career growth is very real. If you have ran a kitchen at the Kitchen Manager or executive Chef level in a $5M+ F&B operation then this could be a terrific opportunity. The role comes with premium compensation, benefits, bonus and a state of the art facility. The leader of the kitchen is responsible for quality execution, team building, staff development, cost, sanitation and maintaining a positive culture. Experience at the Executive Chef or equivalent level 2+ years is required. For more information and consideration please send your resume. Presented by Tom Bull with Gecko Hospitality.
Apply Today Hiring - Executive Sous Chef Hiring Immediately $75000 - $85000 / year + 10% Bonus Opportunity Why Culinary Dropout? Competitive Pay and incentive opportunity Medical, Dental, and Vision Coverage within 30 days of employment Retirement savings program with company match 50% dining discount at all Fox Restaurant Concept locations Additional discounts at The Cheesecake Factory and North Italia Gym, fitness studio & nutrition discounts offered through Gympass Tuition reimbursement Paid time off Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We're hiring immediately! What you'll do: Must have 3+ years high-volume restaurant management experience Demonstrate an understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences by exceeding guest expectations Understand flavors, aromas, and characteristics of food ingredients Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Manage on-the-fly requests with ease and poise Understand POS systems and OpenTable (or other digital/online reservation systems) Coach, lead and develop restaurant team Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.
Apr 29, 2024
Full time
Apply Today Hiring - Executive Sous Chef Hiring Immediately $75000 - $85000 / year + 10% Bonus Opportunity Why Culinary Dropout? Competitive Pay and incentive opportunity Medical, Dental, and Vision Coverage within 30 days of employment Retirement savings program with company match 50% dining discount at all Fox Restaurant Concept locations Additional discounts at The Cheesecake Factory and North Italia Gym, fitness studio & nutrition discounts offered through Gympass Tuition reimbursement Paid time off Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We're hiring immediately! What you'll do: Must have 3+ years high-volume restaurant management experience Demonstrate an understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences by exceeding guest expectations Understand flavors, aromas, and characteristics of food ingredients Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Manage on-the-fly requests with ease and poise Understand POS systems and OpenTable (or other digital/online reservation systems) Coach, lead and develop restaurant team Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.
Apply Today Hiring - Executive Sous Chef Hiring Immediately $75000 - $85000 / year + 10% Bonus Opportunity Why Culinary Dropout? Competitive Pay and incentive opportunity Medical, Dental, and Vision Coverage within 30 days of employment Retirement savings program with company match 50% dining discount at all Fox Restaurant Concept locations Additional discounts at The Cheesecake Factory and North Italia Gym, fitness studio & nutrition discounts offered through Gympass Tuition reimbursement Paid time off Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We're hiring immediately! What you'll do: Must have 3+ years high-volume restaurant management experience Demonstrate an understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences by exceeding guest expectations Understand flavors, aromas, and characteristics of food ingredients Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Manage on-the-fly requests with ease and poise Understand POS systems and OpenTable (or other digital/online reservation systems) Coach, lead and develop restaurant team Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.
Apr 29, 2024
Full time
Apply Today Hiring - Executive Sous Chef Hiring Immediately $75000 - $85000 / year + 10% Bonus Opportunity Why Culinary Dropout? Competitive Pay and incentive opportunity Medical, Dental, and Vision Coverage within 30 days of employment Retirement savings program with company match 50% dining discount at all Fox Restaurant Concept locations Additional discounts at The Cheesecake Factory and North Italia Gym, fitness studio & nutrition discounts offered through Gympass Tuition reimbursement Paid time off Who we are: Culinary Dropout is part of Fox Restaurant Concepts, an ever evolving and growing line of innovative brands founded in 1998. As Dropouts, we have a passion for working hard, having fun, and being damn good at our job. The atmosphere at Culinary Dropout breeds show-stopping food, phenomenal cocktails, and genuine hospitality every single time. If you love working in a high-energy, entertaining atmosphere that always keeps you on your toes, we have a spot for you here. We're hiring immediately! What you'll do: Must have 3+ years high-volume restaurant management experience Demonstrate an understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences by exceeding guest expectations Understand flavors, aromas, and characteristics of food ingredients Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Manage on-the-fly requests with ease and poise Understand POS systems and OpenTable (or other digital/online reservation systems) Coach, lead and develop restaurant team Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.
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
Unit Description: Success is yours when you collaborate and work hard in our team-based culture! RELOCATION ASSISTANCE PROVIDED! Sodexo is seeking an Executive Chef - Campus Dining for Truman State University located in Kirksville, MO. Nestled in the heart of Northeast Missouri, Kirksville boasts a historic downtown square surrounded by a 3,000 acre state park and some of the nation's top hunting grounds. From classic small town festivals to premier cultural events, Kirksville's vibrant blend of art, history, recreation and nature will impress you. Truman State University has been ranked for 18 consecutive years as the public university in the Mid-West region by U.S. News & World Report and ranked on Kiplinger's list of the 100 Best Public College Values in the nation. With a student enrollment of approximately 5000 plus 1500 faculty members, our food operations include 2 resident dining halls, retail food venues and catering. The Executive Chef will report directly to our General Manager and manage approximately 25-30 hourly employees. We are looking for candidates with a background in large volume food production, strong financial acumen and strong knowledge of BOH operations. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations and excellence, ensure food safety, sanitation and workplace safety standard compliance and procedures; and/or have working knowledge of automated food inventory, ordering, production, and management systems. Is this opportunity right for you? We are looking for candidates who: have high quality food service experience in high volume, premier culinary environment have a strong culinary background, with the demonstrated ability to stay current with new culinary trends, have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively; have a passion for food and innovation can manage multiple priorities, demonstrate professional communication skills, manage coaching and employee development skills; and/or demonstrate working knowledge of DRIVE, The Market Connection (TMC) and is proficient in computer skills and report management experience. This does not apply to external candidates. Learn more about Truman State University at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Not the job for you? We offer Food Service Management and Catering positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management specializing in Catering. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Apr 29, 2024
Full time
Unit Description: Success is yours when you collaborate and work hard in our team-based culture! RELOCATION ASSISTANCE PROVIDED! Sodexo is seeking an Executive Chef - Campus Dining for Truman State University located in Kirksville, MO. Nestled in the heart of Northeast Missouri, Kirksville boasts a historic downtown square surrounded by a 3,000 acre state park and some of the nation's top hunting grounds. From classic small town festivals to premier cultural events, Kirksville's vibrant blend of art, history, recreation and nature will impress you. Truman State University has been ranked for 18 consecutive years as the public university in the Mid-West region by U.S. News & World Report and ranked on Kiplinger's list of the 100 Best Public College Values in the nation. With a student enrollment of approximately 5000 plus 1500 faculty members, our food operations include 2 resident dining halls, retail food venues and catering. The Executive Chef will report directly to our General Manager and manage approximately 25-30 hourly employees. We are looking for candidates with a background in large volume food production, strong financial acumen and strong knowledge of BOH operations. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations and excellence, ensure food safety, sanitation and workplace safety standard compliance and procedures; and/or have working knowledge of automated food inventory, ordering, production, and management systems. Is this opportunity right for you? We are looking for candidates who: have high quality food service experience in high volume, premier culinary environment have a strong culinary background, with the demonstrated ability to stay current with new culinary trends, have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively; have a passion for food and innovation can manage multiple priorities, demonstrate professional communication skills, manage coaching and employee development skills; and/or demonstrate working knowledge of DRIVE, The Market Connection (TMC) and is proficient in computer skills and report management experience. This does not apply to external candidates. Learn more about Truman State University at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Not the job for you? We offer Food Service Management and Catering positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management specializing in Catering. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Unit Description: If you are looking for an exciting new opportunity with potential to grow your career while supporting the young men and women who protect our country, this is the job for you! Relocation Offered As Sodexo Government Services continues to have the proud pleasure of supporting the Air Force, we are seeking an Executive Chef 2 to lead the culinary process at Ellsworth Air Force Base, SD; serving our dedicated airmen, families and base civilians. The Executive Chef 2 will be a key driver in leading a team of both Subcontractor cooks and Airmen serving a wide variety of fresh and creative offers to our customers. This position will have over-site of an Air Force dining facility located on base. Excellent advancement opportunities are available to successful candidates as we continue to grow. The Executive Chef 2 will function as the lead manager in the kitchen and will direct all kitchen staff and operations . Training, menu planning, food quality, food and physical safety, cost controls and client/customer relations are a top focus for the Executive Chef and his/her team. Ellsworth Air Force Base, SC is located in Rapid City, SD . Rapid City lies east of Black Hills National Forest in western South Dakota. It's known as a gateway to Mt. Rushmore, the massive iconic sculpture of 4 U.S. presidents. "City of Presidents," a series of life-size statues that spans several blocks downtown. Some of the top attractions in Rapid City and its surrounding areas are Storybook Island, Bear Country USA, Reptile Gardens, Badlands National Park, The Museum of Geology, and Dinosaur Park. We are looking for candidates who will: • manage the daily food production including production planning and controls; • ensure Sodexo Culinary Standards including recipe compliance and food quality; • manage food costing, controls and compliance; • have high expectations for customer service and quality of food; • have the ability and willingness to develop and train Airmen; The ideal candidate has: • a strong culinary background and Culinary Degree or Certification with demonstrated ability to lead a culinary staff • excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies • previous experience working in a high volume facility • strong management and relationship building skills • a focus on food safety/sanitation and physical safety (ServSafe certification is required) The Executive Chef must have excellent culinary and supervisory skills and managing people to make every day a better day for the Air Force with the goal of creating dining experiences, not just meals. This key hire for our culinary management team will possess excellent leadership and communication skills and will be responsible for the successful every day running of the operation. This position will interface with the client and Airmen on a regular basis to listen to and look for opportunities for innovation and creativity. The Executive Chef 2 will have an active role in managing the daily events and operations related to finance; cost controls, customer service, and will provide strategic leadership and work collaboratively with several generations in the workplace to exceed resident and client expectations. This position is also responsible for the positive outcomes for all planning, organizing and incorporating the Sodexo Policies, Procedures. Reporting to the General Manager, this key management hire will have experience in training and developing staff, and coordinating customer service programs. Working for Sodexo at Government and Agency locations allows you to provide logistical support for combat missions abroad and for day-to-day management during training periods at home. Across America and around the world, our service offering combines facility and food services together as a customer-centric management solution. Today, we are entrusted with a workforce of a quarter million men and women in public service across 150 government sites and agencies. Our teams engage with international alliances and partners to ensure that those we serve have what they need to achieve peak performance. Sound like the opportunity you've been waiting for. Apply today! We look forward to hearing from you. Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Apr 26, 2024
Full time
Unit Description: If you are looking for an exciting new opportunity with potential to grow your career while supporting the young men and women who protect our country, this is the job for you! Relocation Offered As Sodexo Government Services continues to have the proud pleasure of supporting the Air Force, we are seeking an Executive Chef 2 to lead the culinary process at Ellsworth Air Force Base, SD; serving our dedicated airmen, families and base civilians. The Executive Chef 2 will be a key driver in leading a team of both Subcontractor cooks and Airmen serving a wide variety of fresh and creative offers to our customers. This position will have over-site of an Air Force dining facility located on base. Excellent advancement opportunities are available to successful candidates as we continue to grow. The Executive Chef 2 will function as the lead manager in the kitchen and will direct all kitchen staff and operations . Training, menu planning, food quality, food and physical safety, cost controls and client/customer relations are a top focus for the Executive Chef and his/her team. Ellsworth Air Force Base, SC is located in Rapid City, SD . Rapid City lies east of Black Hills National Forest in western South Dakota. It's known as a gateway to Mt. Rushmore, the massive iconic sculpture of 4 U.S. presidents. "City of Presidents," a series of life-size statues that spans several blocks downtown. Some of the top attractions in Rapid City and its surrounding areas are Storybook Island, Bear Country USA, Reptile Gardens, Badlands National Park, The Museum of Geology, and Dinosaur Park. We are looking for candidates who will: • manage the daily food production including production planning and controls; • ensure Sodexo Culinary Standards including recipe compliance and food quality; • manage food costing, controls and compliance; • have high expectations for customer service and quality of food; • have the ability and willingness to develop and train Airmen; The ideal candidate has: • a strong culinary background and Culinary Degree or Certification with demonstrated ability to lead a culinary staff • excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies • previous experience working in a high volume facility • strong management and relationship building skills • a focus on food safety/sanitation and physical safety (ServSafe certification is required) The Executive Chef must have excellent culinary and supervisory skills and managing people to make every day a better day for the Air Force with the goal of creating dining experiences, not just meals. This key hire for our culinary management team will possess excellent leadership and communication skills and will be responsible for the successful every day running of the operation. This position will interface with the client and Airmen on a regular basis to listen to and look for opportunities for innovation and creativity. The Executive Chef 2 will have an active role in managing the daily events and operations related to finance; cost controls, customer service, and will provide strategic leadership and work collaboratively with several generations in the workplace to exceed resident and client expectations. This position is also responsible for the positive outcomes for all planning, organizing and incorporating the Sodexo Policies, Procedures. Reporting to the General Manager, this key management hire will have experience in training and developing staff, and coordinating customer service programs. Working for Sodexo at Government and Agency locations allows you to provide logistical support for combat missions abroad and for day-to-day management during training periods at home. Across America and around the world, our service offering combines facility and food services together as a customer-centric management solution. Today, we are entrusted with a workforce of a quarter million men and women in public service across 150 government sites and agencies. Our teams engage with international alliances and partners to ensure that those we serve have what they need to achieve peak performance. Sound like the opportunity you've been waiting for. Apply today! We look forward to hearing from you. Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Unit Description: Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day! Sodexo is seeking an Executive Chef 2 for Cardinal Hill Rehabilitation Hospital located in Lexington, KY. The Executive Chef will be a dynamic team player with a strong background in managing a frontline staff and developing teams in a culinary environment. Perks include: Comprehensive benefits that start day 1 of hire No late night shifts 3 weeks paid vacation your first year Tuition reimbursement and growth opportunities The successful candidate will: implement and standardize all culinary systems and procedures for hospital be responsible for Food and Physical Safety and annual training for all hourly associates manage, direct, and mentor frontline staff procurement and purchasing create menus based on client needs implement innovative and fresh ideas in retail, catering and patient services create interpersonal relationships with clients Is this opportunity right for you? We are looking for candidates who have: a strong culinary background in a high-volume environment strong management skills and experience menu planning experience and a strong understanding of current culinary trends the ability to multitask and proven effectiveness in a high-standards driven environment the ability to successfully lead, develop and train a team creative and effective problem-solving and project management skills proficient computer skills, highly organized, and detail-focused a proven ability to set up processes, create efficiencies, and solve problems with little to no direction Learn more about Cardinal Hill Rehabilitation Hospital HERE Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Apr 26, 2024
Full time
Unit Description: Let your passion for people be the driver of your success at Sodexo. Through your leadership, your team will make a real impact every day! Sodexo is seeking an Executive Chef 2 for Cardinal Hill Rehabilitation Hospital located in Lexington, KY. The Executive Chef will be a dynamic team player with a strong background in managing a frontline staff and developing teams in a culinary environment. Perks include: Comprehensive benefits that start day 1 of hire No late night shifts 3 weeks paid vacation your first year Tuition reimbursement and growth opportunities The successful candidate will: implement and standardize all culinary systems and procedures for hospital be responsible for Food and Physical Safety and annual training for all hourly associates manage, direct, and mentor frontline staff procurement and purchasing create menus based on client needs implement innovative and fresh ideas in retail, catering and patient services create interpersonal relationships with clients Is this opportunity right for you? We are looking for candidates who have: a strong culinary background in a high-volume environment strong management skills and experience menu planning experience and a strong understanding of current culinary trends the ability to multitask and proven effectiveness in a high-standards driven environment the ability to successfully lead, develop and train a team creative and effective problem-solving and project management skills proficient computer skills, highly organized, and detail-focused a proven ability to set up processes, create efficiencies, and solve problems with little to no direction Learn more about Cardinal Hill Rehabilitation Hospital HERE Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.