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
Culinary Manager Chef Kitchen Manager Sterling, VA State of the art kitchen and high volume multi venue complex. We are seeking an energetic kitchen manager/chef to support the growth of our exciting concept. We operate a high volume, heavy scratch menu with a strong focus on quality execution. The successful candidate will have 2 -3 years KM/Chef experience as either a KM, Exec Sous or AKM level with a corporate, well known independent or franchised operation. Candidates must have a passion for quality, a strong track record of cost control and high levels of food safety/sanitation. We offer an excellent compensation program tied to experience, bonus, benefits and a real opportunity for career development due to our multi-state expansion. Please send your culinary resume to
Apr 30, 2024
Culinary Manager Chef Kitchen Manager Sterling, VA State of the art kitchen and high volume multi venue complex. We are seeking an energetic kitchen manager/chef to support the growth of our exciting concept. We operate a high volume, heavy scratch menu with a strong focus on quality execution. The successful candidate will have 2 -3 years KM/Chef experience as either a KM, Exec Sous or AKM level with a corporate, well known independent or franchised operation. Candidates must have a passion for quality, a strong track record of cost control and high levels of food safety/sanitation. We offer an excellent compensation program tied to experience, bonus, benefits and a real opportunity for career development due to our multi-state expansion. Please send your culinary resume to
Kitchen Manager Casual Theme-Culinary Leader A Kitchen Manager, Who Is An Energized Leader, Has A Passion For Culinary Excellence While Achieving Great Results Is Someone Who Our Company Is Looking For! Are tired of just running a restaurant? We turn dinner out into a night out! Our high energy environment lets you be yourself and provides plenty of opportunities for personal growth and development. Our Kitchen Manager Professionals and Team Members are bold, have guts, and embrace the challenge and opportunity to grow a fantastic restaurant concept! Here at our grill and bar we have 3 specialties; good food, good drinks, and good times. We are big fans of sports and loud music, and we believe in laughing often, especially at ourselves! We first opened our doors in the late 1990's and are currently operating close to 70 restaurants in close to 20 states. Recently we redesigned our restaurants and have captured a new customer base. Don't miss this exciting opportunity as a Kitchen Manager for our location in Fredericksburg, Virginia Title of Position: Kitchen Manager Job Description: Our Kitchen Manager will be expected to help create a fun and unique environment through fantastic food like: slow-smoked pulled pork, perfectly grilled steaks and our award-winning baby-back ribs. The Kitchen Manager will be responsible for setting high standards of quality, cleanliness and processes and consistently holding the kitchen staff to those standards, will work closely with the Executive Chef and Culinary Specialists to provide knowledge, guidance and training to the kitchen staff, and will serve as an ambassador for our brand. The Kitchen Manager will be responsible for overseeing and optimizing P&L and other financials, managing and remaining accountable for actual-vs.-theoretical food costs, and maintaining inventory and financial reporting. Benefits: Medical and Dental Coverage Life Insurance Disability Plan Matching 401(K) Quarterly Bonus Program Paid Vacation Qualifications: The Kitchen Manger should always provide consistent support to the success of the operation The Kitchen Manager must be extremely guest orientated with the highest degree of honesty and integrity A strong understanding of restaurant P&L statements is required for the Kitchen Manager A requirement for the Kitchen Manager is a true passion for the development and mentoring of others This position requires a minimum of 3 years' experience as a Kitchen Manager in a high volume environment Apply Now-Kitchen Manager located in Fredericksburg, Virginia If you would like to be considered for this position, email your resume to
Apr 30, 2024
Kitchen Manager Casual Theme-Culinary Leader A Kitchen Manager, Who Is An Energized Leader, Has A Passion For Culinary Excellence While Achieving Great Results Is Someone Who Our Company Is Looking For! Are tired of just running a restaurant? We turn dinner out into a night out! Our high energy environment lets you be yourself and provides plenty of opportunities for personal growth and development. Our Kitchen Manager Professionals and Team Members are bold, have guts, and embrace the challenge and opportunity to grow a fantastic restaurant concept! Here at our grill and bar we have 3 specialties; good food, good drinks, and good times. We are big fans of sports and loud music, and we believe in laughing often, especially at ourselves! We first opened our doors in the late 1990's and are currently operating close to 70 restaurants in close to 20 states. Recently we redesigned our restaurants and have captured a new customer base. Don't miss this exciting opportunity as a Kitchen Manager for our location in Fredericksburg, Virginia Title of Position: Kitchen Manager Job Description: Our Kitchen Manager will be expected to help create a fun and unique environment through fantastic food like: slow-smoked pulled pork, perfectly grilled steaks and our award-winning baby-back ribs. The Kitchen Manager will be responsible for setting high standards of quality, cleanliness and processes and consistently holding the kitchen staff to those standards, will work closely with the Executive Chef and Culinary Specialists to provide knowledge, guidance and training to the kitchen staff, and will serve as an ambassador for our brand. The Kitchen Manager will be responsible for overseeing and optimizing P&L and other financials, managing and remaining accountable for actual-vs.-theoretical food costs, and maintaining inventory and financial reporting. Benefits: Medical and Dental Coverage Life Insurance Disability Plan Matching 401(K) Quarterly Bonus Program Paid Vacation Qualifications: The Kitchen Manger should always provide consistent support to the success of the operation The Kitchen Manager must be extremely guest orientated with the highest degree of honesty and integrity A strong understanding of restaurant P&L statements is required for the Kitchen Manager A requirement for the Kitchen Manager is a true passion for the development and mentoring of others This position requires a minimum of 3 years' experience as a Kitchen Manager in a high volume environment Apply Now-Kitchen Manager located in Fredericksburg, Virginia If you would like to be considered for this position, email your resume to
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.
Unit Description: You ask instead of command. You see opportunities rather than problems. Share your vision and inspire others . Sodexo Senior Living is seeking a talented Chef Manager to join our team at Bridgewater Retirement Community in Bridgewater, VA . This Continuing Care Retirement Community is located in the Harrisonburg Metro area in the heart of the Shenandoah Valley. Over 300 Residents enjoy an active, vibrant lifestyle on a beautiful campus with fabulous dining options, activities and amenities! The successful candidate will: oversee daily kitchen operations, to include meal preparations for both menu and buffet style dining; focus on the leading the culinary team and prioritize building Resident relationships; exhibit creativity with both culinary and food repurposing skills; handle food ordering and inventory; perform functions that include direct supervision of hourly associates including employee development; exceed Sodexo standards for Gold Checks and achieve successful regulatory inspections and audits. Is this opportunity right for you? We are looking for candidates who have: prior 2 years of food service; experience in a senior living environment a plus; prior management experience, with excellent time management and training skills; excellent leadership, time management and communication skills; strong customer service skills to ensure our Sodexo CARES (Compassion, Accountability, Respect, Enthusiasm and Service) behaviors are followed daily. Learn more at Bridgewater Retirement Community Sodexo offers a full array of benefits that start on your 1st day! Benefits include: generous paid time off, holidays, medical, dental, vision, 401k and access to ongoing training and developmental programs, tuitions 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 05, 2024
Full time
Unit Description: You ask instead of command. You see opportunities rather than problems. Share your vision and inspire others . Sodexo Senior Living is seeking a talented Chef Manager to join our team at Bridgewater Retirement Community in Bridgewater, VA . This Continuing Care Retirement Community is located in the Harrisonburg Metro area in the heart of the Shenandoah Valley. Over 300 Residents enjoy an active, vibrant lifestyle on a beautiful campus with fabulous dining options, activities and amenities! The successful candidate will: oversee daily kitchen operations, to include meal preparations for both menu and buffet style dining; focus on the leading the culinary team and prioritize building Resident relationships; exhibit creativity with both culinary and food repurposing skills; handle food ordering and inventory; perform functions that include direct supervision of hourly associates including employee development; exceed Sodexo standards for Gold Checks and achieve successful regulatory inspections and audits. Is this opportunity right for you? We are looking for candidates who have: prior 2 years of food service; experience in a senior living environment a plus; prior management experience, with excellent time management and training skills; excellent leadership, time management and communication skills; strong customer service skills to ensure our Sodexo CARES (Compassion, Accountability, Respect, Enthusiasm and Service) behaviors are followed daily. Learn more at Bridgewater Retirement Community Sodexo offers a full array of benefits that start on your 1st day! Benefits include: generous paid time off, holidays, medical, dental, vision, 401k and access to ongoing training and developmental programs, tuitions 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.
Unit Description: Sodexo is seeking a Chef Manager for UMass Marlborough Hospital located in Marlborough , MA . The Chef Manager will oversee the culinary team and be responsible for ordering, inventory and production. If you are an experienced sous chef with success in creating patient and/or customer satisfaction strategies, this is the position for you. The successful candidate will: have oversight of day-to-day kitchen production operations successfully coordinate all required tasks through frontline employees deliver high quality food services for both retail and patient services develop and maintain client and customer relationships ensure HACCP, regulatory and standards compliance ensure Sodexo standards are met this opportunity right for you? We are looking for candidates who: have a work history demonstrating strong employee engagement leadership skills have culinary production experience and a strong background in safety and sanitation compliance can manage multiple priorities, and have a passion for a high level of customer service ability to drive employee success to enhance the value of the food and nutrition team I prioritize tasks and exhibit flexibility to take on additional responsibilities as needed demonstrate working knowledge of Sodexo Food Management System (FMS) The Market Connection (TMC), Sodexo Menu Graphics (SMG), Catetrax and is proficient in computer skills and report management experience. This does not apply to external candidates. Learn more about UMass Memorial Hospital Center at Employees who work at this location are required to be fully vaccinated against COVID-19 as a term and condition of employment, absent a legally required exception, and are required to report their vaccination status as required by applicable law and/or client requirements. 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. Not the job for you? We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, 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. 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 - High School Diploma or GED or equivalent Basic Management Experience - 1 year Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 05, 2024
Full time
Unit Description: Sodexo is seeking a Chef Manager for UMass Marlborough Hospital located in Marlborough , MA . The Chef Manager will oversee the culinary team and be responsible for ordering, inventory and production. If you are an experienced sous chef with success in creating patient and/or customer satisfaction strategies, this is the position for you. The successful candidate will: have oversight of day-to-day kitchen production operations successfully coordinate all required tasks through frontline employees deliver high quality food services for both retail and patient services develop and maintain client and customer relationships ensure HACCP, regulatory and standards compliance ensure Sodexo standards are met this opportunity right for you? We are looking for candidates who: have a work history demonstrating strong employee engagement leadership skills have culinary production experience and a strong background in safety and sanitation compliance can manage multiple priorities, and have a passion for a high level of customer service ability to drive employee success to enhance the value of the food and nutrition team I prioritize tasks and exhibit flexibility to take on additional responsibilities as needed demonstrate working knowledge of Sodexo Food Management System (FMS) The Market Connection (TMC), Sodexo Menu Graphics (SMG), Catetrax and is proficient in computer skills and report management experience. This does not apply to external candidates. Learn more about UMass Memorial Hospital Center at Employees who work at this location are required to be fully vaccinated against COVID-19 as a term and condition of employment, absent a legally required exception, and are required to report their vaccination status as required by applicable law and/or client requirements. 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. Not the job for you? We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, 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. 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 - High School Diploma or GED or equivalent Basic Management Experience - 1 year Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Unit Description: Sodexo is seeking a Chef Manager for UMass Memorial Medical Center-Memorial Campus located in Worcester, MA . UMass Memorial Medical Center is 240-bed teaching hospital, the region's trusted academic medical center, part of the UMass Memorial Health. They are committed to improving the health of people in Central Massachusetts through excellence in care, comprehensive health services, teaching and research. UMass Memorial Medical Center is comprised of a three-campus hospital system: University Campus, Memorial Campus and Hahnemann Campus. The Chef Manager at this location will manage a team of approx.6-8 client, union employees. Shifts will be no later than 7pm and will include every other weekend. If you are an experienced sous chef with success in creating patient and/or customer satisfaction strategies in a fast-paced environment, this is the position for you. Previous culinary union management in healthcare environment preferred. The successful candidate will: have oversight of day-to-day kitchen production operations successfully coordinate all required tasks through frontline union employees deliver high quality food services for both retail and patient services develop and maintain client and customer relationships ensure HACCP, regulatory and standards compliance ensure Sodexo standards are met Is this opportunity right for you? We are looking for candidates who: have a work history demonstrating strong employee engagement leadership skills have culinary production experience and a strong background in safety and sanitation compliance can manage multiple priorities, and have a passion for a high level of customer service ability to drive employee success to enhance the value of the food and nutrition teamI prioritize tasks and exhibit flexibility to take on additional responsibilities as needed demonstrate working knowledge of Sodexo Food Management System (FMS) The Market Connection (TMC), Sodexo Menu Graphics (SMG), Catertrax and is proficient in computer skills and report management experience. This does not apply to external candidates. Click here to learn more about UMass Memorial Medical Center 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. Not the job for you? We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Campus, Government and Agencies, Health Care, 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. 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 - High School Diploma or GED or equivalent Basic Management Experience - 1 year Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 05, 2024
Full time
Unit Description: Sodexo is seeking a Chef Manager for UMass Memorial Medical Center-Memorial Campus located in Worcester, MA . UMass Memorial Medical Center is 240-bed teaching hospital, the region's trusted academic medical center, part of the UMass Memorial Health. They are committed to improving the health of people in Central Massachusetts through excellence in care, comprehensive health services, teaching and research. UMass Memorial Medical Center is comprised of a three-campus hospital system: University Campus, Memorial Campus and Hahnemann Campus. The Chef Manager at this location will manage a team of approx.6-8 client, union employees. Shifts will be no later than 7pm and will include every other weekend. If you are an experienced sous chef with success in creating patient and/or customer satisfaction strategies in a fast-paced environment, this is the position for you. Previous culinary union management in healthcare environment preferred. The successful candidate will: have oversight of day-to-day kitchen production operations successfully coordinate all required tasks through frontline union employees deliver high quality food services for both retail and patient services develop and maintain client and customer relationships ensure HACCP, regulatory and standards compliance ensure Sodexo standards are met Is this opportunity right for you? We are looking for candidates who: have a work history demonstrating strong employee engagement leadership skills have culinary production experience and a strong background in safety and sanitation compliance can manage multiple priorities, and have a passion for a high level of customer service ability to drive employee success to enhance the value of the food and nutrition teamI prioritize tasks and exhibit flexibility to take on additional responsibilities as needed demonstrate working knowledge of Sodexo Food Management System (FMS) The Market Connection (TMC), Sodexo Menu Graphics (SMG), Catertrax and is proficient in computer skills and report management experience. This does not apply to external candidates. Click here to learn more about UMass Memorial Medical Center 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. Not the job for you? We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Campus, Government and Agencies, Health Care, 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. 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 - High School Diploma or GED or equivalent Basic Management Experience - 1 year Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Unit Description: Sodexo's Airline Lounge Segment has an exciting opportunity for a seasoned Kitchen Manager to join the elite team of professionals who will operate the American Airlines Admirals Club Lounge at Miami International Airport in Miami, FL. We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, fine-dining experience within a thoughtfully designed travel oasis. The ideal Sous Chef candidate will have an eclectic menu knowledge and fine-dining a la carte experience. This is a hands-on Chef role requiring previous experience managing upscale food production. High volume, scratch kitchen background from Hotels or Restaurants is preferred. 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; ensure food safety, sanitation and workplace safety standard compliance; 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: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. 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. Learn more about our Airline Lounges: Click Here Away from the hustle and bustle of the airport, the airport lounges are dedicated spaces for elite passengers to relax, rejuvenate and enjoy chef created dishes or order from the full-service bar which serves premium wine and spirits. 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. 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 05, 2024
Full time
Unit Description: Sodexo's Airline Lounge Segment has an exciting opportunity for a seasoned Kitchen Manager to join the elite team of professionals who will operate the American Airlines Admirals Club Lounge at Miami International Airport in Miami, FL. We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, fine-dining experience within a thoughtfully designed travel oasis. The ideal Sous Chef candidate will have an eclectic menu knowledge and fine-dining a la carte experience. This is a hands-on Chef role requiring previous experience managing upscale food production. High volume, scratch kitchen background from Hotels or Restaurants is preferred. 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; ensure food safety, sanitation and workplace safety standard compliance; 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: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. 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. Learn more about our Airline Lounges: Click Here Away from the hustle and bustle of the airport, the airport lounges are dedicated spaces for elite passengers to relax, rejuvenate and enjoy chef created dishes or order from the full-service bar which serves premium wine and spirits. 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. 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.
Unit Description: Sodexo Corporate Services is looking for a GM/Chef Manager to join our team at one of high profile accounts in Gaithersburg MD! The current food landscape consist of 1 corporate cafe where we serve breakfast and lunch only, coffee bar, free coffee service and catering operations. The GM/Chef Manager is the number 1 for the food operation and has a team of 4 hourly employees. As the GM/Chef Manager you will be responsible complete oversight of the operation in addition to being the chef for the account. Duties include but not limited to: Managing budget/finances Hands on in the kitchen working with the team approximately 60%of the time Client & Guest interaction Menu planning Ordering Inventory Safety/sanitation Leading and developing the team Catering production This position offers a traditional Business and Industry, predominantly Monday through Friday, schedule. Accrue 3 weeks of paid vacation per year (first year pro-rated based on date of hire). Medical Benefits beginning date of hire, and 401K with company match eligible. Sound like the opportunity you've been searching for? Apply today to grow with Sodexo, a world leader in Quality of Life Services! 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 Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 05, 2024
Full time
Unit Description: Sodexo Corporate Services is looking for a GM/Chef Manager to join our team at one of high profile accounts in Gaithersburg MD! The current food landscape consist of 1 corporate cafe where we serve breakfast and lunch only, coffee bar, free coffee service and catering operations. The GM/Chef Manager is the number 1 for the food operation and has a team of 4 hourly employees. As the GM/Chef Manager you will be responsible complete oversight of the operation in addition to being the chef for the account. Duties include but not limited to: Managing budget/finances Hands on in the kitchen working with the team approximately 60%of the time Client & Guest interaction Menu planning Ordering Inventory Safety/sanitation Leading and developing the team Catering production This position offers a traditional Business and Industry, predominantly Monday through Friday, schedule. Accrue 3 weeks of paid vacation per year (first year pro-rated based on date of hire). Medical Benefits beginning date of hire, and 401K with company match eligible. Sound like the opportunity you've been searching for? Apply today to grow with Sodexo, a world leader in Quality of Life Services! 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 Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Unit Description: Do you thrive in a fast-paced kitchen environment? Grow your culinary career in a management position with Sodexo Sodexo is seeking a Chef Manager for a Corporate Services account which is part of a Global strategic account portfolio located in King of Prussia, PA. This candidate will report directly into a General Manager and directly supervise 10 Sodexo frontline(hourly) employees. This candidate will manage the main cafeteria, which serves as a commissary kitchen for one additional onsite unit. Services to include retail, catering, and micro market oversight. We are looking for a strong culinarian with FOH and BOH skills, strong financial acumen, multi-site experience, and catering experience. We are looking for a high-level Chef Manager 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; develop menus and manage inventory; have high expectations for customer service and quality of food; have the ability and willingness to develop and train frontline employees; have a passion for food and innovation; knowledge of Sodexo Food Management System (FMS) is preferred. The ideal candidate has: a strong culinary background, with the demonstrated ability to stay current with new culinary trends passion for food; 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; and strong management skills strong knowledge of financials (labor and materials cost) Not the job for you? At Sodexo, we offer positions that support a variety of career goals working in diverse business segments, including Corporate Headquarters, Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search today . Working for Sodexo: How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and career growth opportunities. 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 05, 2024
Full time
Unit Description: Do you thrive in a fast-paced kitchen environment? Grow your culinary career in a management position with Sodexo Sodexo is seeking a Chef Manager for a Corporate Services account which is part of a Global strategic account portfolio located in King of Prussia, PA. This candidate will report directly into a General Manager and directly supervise 10 Sodexo frontline(hourly) employees. This candidate will manage the main cafeteria, which serves as a commissary kitchen for one additional onsite unit. Services to include retail, catering, and micro market oversight. We are looking for a strong culinarian with FOH and BOH skills, strong financial acumen, multi-site experience, and catering experience. We are looking for a high-level Chef Manager 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; develop menus and manage inventory; have high expectations for customer service and quality of food; have the ability and willingness to develop and train frontline employees; have a passion for food and innovation; knowledge of Sodexo Food Management System (FMS) is preferred. The ideal candidate has: a strong culinary background, with the demonstrated ability to stay current with new culinary trends passion for food; 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; and strong management skills strong knowledge of financials (labor and materials cost) Not the job for you? At Sodexo, we offer positions that support a variety of career goals working in diverse business segments, including Corporate Headquarters, Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search today . Working for Sodexo: How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and career growth opportunities. 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.
Unit Description: Join a great team where residents are at the heart of everything we do! Sodexo is seeking a Chef Manager for its food service operations at New Jersey Eastern Star Rehabilitation and Nursing , a skilled care and rehab facility located in Bridgewater, New Jersey. This Chef Manager will be hands on, will cook 3 days a week and oversee the daily operations of the kitchen. Will report to the General Manager and supervise, train and mentor approximately 6 kitchen staff (cooks and utility). The typical shift will be 10:00am - 6:00pm, may vary with every other weekend coverage. Sodexo offers a full array of benefits including paid time off, 15 days vacation and 3 personal days to start, accrued sick time, 8 paid holidays; medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. The successful candidate will: oversee daily operations of the kitchen; have a background in food production with strong cooking skills; ensure Sodexo Culinary Standards including recipe compliance and food quality; have high expectations for the quality of food and presentation; have the ability and willingness to mentor and train employees; and knowledge of Food Management Systems/Software is preferred. Is this opportunity right for you? We are looking for candidates who have: prior food service management experience ideally in a healthcare environment; knowledge of HACCP, safety and sanitation standards; knowledge of special diets is helpful; experience supervising and training a culinary team with exceptional human resource and supervisory skillset; experience managing food costs and strong computer skills; an enthusiasm for working with a diverse set of people and are confident and warm; a positive approach to tasks with a can-do attitude and impeccable attention to detail. Learn more about NJ Eastern Star Rehabilitation and Nursing . 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 05, 2024
Full time
Unit Description: Join a great team where residents are at the heart of everything we do! Sodexo is seeking a Chef Manager for its food service operations at New Jersey Eastern Star Rehabilitation and Nursing , a skilled care and rehab facility located in Bridgewater, New Jersey. This Chef Manager will be hands on, will cook 3 days a week and oversee the daily operations of the kitchen. Will report to the General Manager and supervise, train and mentor approximately 6 kitchen staff (cooks and utility). The typical shift will be 10:00am - 6:00pm, may vary with every other weekend coverage. Sodexo offers a full array of benefits including paid time off, 15 days vacation and 3 personal days to start, accrued sick time, 8 paid holidays; medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. The successful candidate will: oversee daily operations of the kitchen; have a background in food production with strong cooking skills; ensure Sodexo Culinary Standards including recipe compliance and food quality; have high expectations for the quality of food and presentation; have the ability and willingness to mentor and train employees; and knowledge of Food Management Systems/Software is preferred. Is this opportunity right for you? We are looking for candidates who have: prior food service management experience ideally in a healthcare environment; knowledge of HACCP, safety and sanitation standards; knowledge of special diets is helpful; experience supervising and training a culinary team with exceptional human resource and supervisory skillset; experience managing food costs and strong computer skills; an enthusiasm for working with a diverse set of people and are confident and warm; a positive approach to tasks with a can-do attitude and impeccable attention to detail. Learn more about NJ Eastern Star Rehabilitation and Nursing . 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.
Unit Description: Work for a company that cares for its people and offers opportunities for personal growth. $5,000 Sign On Bonus Sodexo Senior Living has an exciting opportunity for a Chef Manager for Frederick Living, an upscale continuing care retirement located in Zieglerville, Pennsylvania, nearby King of Prussia. Frederick Living is now affiliated with Garden Spot Communities. This is a great opportunity to grow your culinary career. The Chef Manager will be hands on with the kitchen operations at this 370 resident senior living facility. Will report to the General Manager and manage a staff of approximately 20 hourly employees per shift. Typical shift will be 10:00 am - 6:30pm, may vary with every other weekend coverage. The successful candidate will: assist with overseeing the daily food production; cook as needed; oversee ordering and inventory; schedule staff; maintain HACCP logs; assist with catering functions; exceed Sodexo standards for Gold Checks and achieve successful regulatory inspections and audits; and/or perform functions that include direct supervision of hourly associates including employee development. Is this opportunity right for you? We are looking for candidates who have: prior 2 years of food service management experience; strong cooking skills; knowledge of therapeutic diets is helpful; knowledge of HACCP, safety and sanitation; passion for our residents and customers to ensure our Sodexo CARES (Compassion, Accountability, Respect, Enthusiasm and Service) behaviors are followed daily; excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies. Learn more about: Frederick Living Sodexo is committed to providing working conditions and client services that are safe and healthy and will follow all applicable COVID-19 prevention measures, including state/local or client-mandated mask, testing and/or vaccine requirements. 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 05, 2024
Full time
Unit Description: Work for a company that cares for its people and offers opportunities for personal growth. $5,000 Sign On Bonus Sodexo Senior Living has an exciting opportunity for a Chef Manager for Frederick Living, an upscale continuing care retirement located in Zieglerville, Pennsylvania, nearby King of Prussia. Frederick Living is now affiliated with Garden Spot Communities. This is a great opportunity to grow your culinary career. The Chef Manager will be hands on with the kitchen operations at this 370 resident senior living facility. Will report to the General Manager and manage a staff of approximately 20 hourly employees per shift. Typical shift will be 10:00 am - 6:30pm, may vary with every other weekend coverage. The successful candidate will: assist with overseeing the daily food production; cook as needed; oversee ordering and inventory; schedule staff; maintain HACCP logs; assist with catering functions; exceed Sodexo standards for Gold Checks and achieve successful regulatory inspections and audits; and/or perform functions that include direct supervision of hourly associates including employee development. Is this opportunity right for you? We are looking for candidates who have: prior 2 years of food service management experience; strong cooking skills; knowledge of therapeutic diets is helpful; knowledge of HACCP, safety and sanitation; passion for our residents and customers to ensure our Sodexo CARES (Compassion, Accountability, Respect, Enthusiasm and Service) behaviors are followed daily; excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies. Learn more about: Frederick Living Sodexo is committed to providing working conditions and client services that are safe and healthy and will follow all applicable COVID-19 prevention measures, including state/local or client-mandated mask, testing and/or vaccine requirements. 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.
Unit Description: Work for a company that cares for its people and offers opportunities for personal growth. Sodexo Senior Living has an exciting opportunity for a Chef Manager for Artman Lutheran Home located in Ambler, Pennsylvania. This is a great opportunity to grow your culinary career. This Chef Manager will be hands on with the kitchen operations at this 200 resident assisted living, skilled care and rehab facility. Will report to the Executive Chef and manage a staff of approximately 12 hourly employees per shift. Typical shift will be 10:30am - 6:30pm with every fourth weekend coverage. 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 program. This position starts with 15 days paid vacation, 3 personal days and 8 holidays. The successful candidate will: assist with overseeing the daily food production; be hands on and cook as needed; maintain HACCP logs; assist with catering functions; exceed Sodexo standards for Gold Checks and achieve successful regulatory inspections and audits; and/or perform functions that include direct supervision of hourly associates including employee development. Is this opportunity right for you? We are looking for candidates who have: prior 2 years of food service management experience; strong food production background and cooking skills; knowledge of HACCP, safety and sanitation; passion for our residents and customers to ensure our Sodexo CARES (Compassion, Accountability, Respect, Enthusiasm and Service) behaviors are followed daily; excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies. Learn more about Artman Lutheran Home Employees who work at Artman Lutheran Home are required to be fully vaccinated against COVID-19 as a term and condition of employment, absent a legally required exception, and are required to report their vaccination status and provide proof of vaccination. 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 05, 2024
Full time
Unit Description: Work for a company that cares for its people and offers opportunities for personal growth. Sodexo Senior Living has an exciting opportunity for a Chef Manager for Artman Lutheran Home located in Ambler, Pennsylvania. This is a great opportunity to grow your culinary career. This Chef Manager will be hands on with the kitchen operations at this 200 resident assisted living, skilled care and rehab facility. Will report to the Executive Chef and manage a staff of approximately 12 hourly employees per shift. Typical shift will be 10:30am - 6:30pm with every fourth weekend coverage. 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 program. This position starts with 15 days paid vacation, 3 personal days and 8 holidays. The successful candidate will: assist with overseeing the daily food production; be hands on and cook as needed; maintain HACCP logs; assist with catering functions; exceed Sodexo standards for Gold Checks and achieve successful regulatory inspections and audits; and/or perform functions that include direct supervision of hourly associates including employee development. Is this opportunity right for you? We are looking for candidates who have: prior 2 years of food service management experience; strong food production background and cooking skills; knowledge of HACCP, safety and sanitation; passion for our residents and customers to ensure our Sodexo CARES (Compassion, Accountability, Respect, Enthusiasm and Service) behaviors are followed daily; excellent leadership and communication skills with the ability to maintain the highest of standards and implement company policies. Learn more about Artman Lutheran Home Employees who work at Artman Lutheran Home are required to be fully vaccinated against COVID-19 as a term and condition of employment, absent a legally required exception, and are required to report their vaccination status and provide proof of vaccination. 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 title Catering Kitchen Manager Reports to Director of Catering and Concessions Department Three Pillars Catering and Concessions FLSA Status Full-Time, Exempt Position Summary Responsible for management of all back of the house production for operations of catering and concessions units. The role supports the Catering Chef Manager to ensure high quality food is prepared, menus and recipes are executed properly and the kitchen staff is supervised in accordance with CDS policies and procedures. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. 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. Essential Functions Kitchen Supervision and Operations Conducts daily pre-service, and follows up on daily side work. Create daily prep lists and assign production work as needed to all staff Monitors operations food or event food to ensure guest service and food standards are upheld. Enforces high standards of facility and equipment cleaning and sanitation. Ensures that ServSafe and the New York State Department of Health regulations of HACCP and food safety are followed. Responds to guest comments and concerns. Operates unit within the prescribed budgetary guidelines, assists in establishing food cost guidelines. Hands on management is required Proficient in all hourly positions with the ability to jump in and assist where needed. Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations Ensure that staff are executing on quality control, recipe adherence and proper portion size for every guest. Participates in subordinate coaching, counseling and disciplinary procedures. Complete all necessary training and evaluation of the kitchen staff, in conjunction with the General Manager of the unit. Communicate with front of house staff daily Prepare and conduct regular meetings with the kitchen employees Develops menus for catering, follows menu development procedures, completes food cost for menu items, and ensures menus stay within food cost budgetary guidelines. Knowledgeable in all CDS kitchen operations and ability to assist in any location. Responsible for preparing and placing food, paper and service ware orders. Ensures stringent inventory and security controls. Completes weekly inventory and food cost. Accurate preparation of inventory, payroll, and other financial and operational statements as assigned. Responsible for the ordering of all food and food related products ensuring that appropriate par levels are set and we do not carry an excess of inventory without running short Education and Training Associate's Degree or higher in food service or related field preferred. Desired Qualifications Minimum 3 years experience in a high volume food service establishment, preferably catering Exemplary customer service skills. Exceptional organizational, interpersonal, and communication skills. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Valid driver's license Be able to work a minimum of 50 hours per week, to include a variety of day, night, 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 operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. 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, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel May need to travel across UB campuses and may need to attend conferences, special events Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. 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 05, 2024
Full time
Job title Catering Kitchen Manager Reports to Director of Catering and Concessions Department Three Pillars Catering and Concessions FLSA Status Full-Time, Exempt Position Summary Responsible for management of all back of the house production for operations of catering and concessions units. The role supports the Catering Chef Manager to ensure high quality food is prepared, menus and recipes are executed properly and the kitchen staff is supervised in accordance with CDS policies and procedures. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. 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. Essential Functions Kitchen Supervision and Operations Conducts daily pre-service, and follows up on daily side work. Create daily prep lists and assign production work as needed to all staff Monitors operations food or event food to ensure guest service and food standards are upheld. Enforces high standards of facility and equipment cleaning and sanitation. Ensures that ServSafe and the New York State Department of Health regulations of HACCP and food safety are followed. Responds to guest comments and concerns. Operates unit within the prescribed budgetary guidelines, assists in establishing food cost guidelines. Hands on management is required Proficient in all hourly positions with the ability to jump in and assist where needed. Ensure the health and safety of employees and patrons during day-to-day operations and for special events in full compliance with CDS policies and government regulations Ensure that staff are executing on quality control, recipe adherence and proper portion size for every guest. Participates in subordinate coaching, counseling and disciplinary procedures. Complete all necessary training and evaluation of the kitchen staff, in conjunction with the General Manager of the unit. Communicate with front of house staff daily Prepare and conduct regular meetings with the kitchen employees Develops menus for catering, follows menu development procedures, completes food cost for menu items, and ensures menus stay within food cost budgetary guidelines. Knowledgeable in all CDS kitchen operations and ability to assist in any location. Responsible for preparing and placing food, paper and service ware orders. Ensures stringent inventory and security controls. Completes weekly inventory and food cost. Accurate preparation of inventory, payroll, and other financial and operational statements as assigned. Responsible for the ordering of all food and food related products ensuring that appropriate par levels are set and we do not carry an excess of inventory without running short Education and Training Associate's Degree or higher in food service or related field preferred. Desired Qualifications Minimum 3 years experience in a high volume food service establishment, preferably catering Exemplary customer service skills. Exceptional organizational, interpersonal, and communication skills. Good computer skills, including Microsoft Word, Excel and Vendor Purchasing/Inventory Programs. Ability to deal with emergency situations and customer complaints. Proficient knowledge of HACCP, food safety and sanitation standards. Ability to work independently. Valid driver's license Be able to work a minimum of 50 hours per week, to include a variety of day, night, 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 operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. 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, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification ServSafe Certification Travel May need to travel across UB campuses and may need to attend conferences, special events Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. 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.
Direct Hire Opening! This Jobot Job is hosted by: Chuck Wirtz Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $50,000 - $60,000 per year A bit about us: We have been around for over 60 years! Why join us? We are a growing organization looking for talented team members! Job Details We are seeking a dynamic and highly skilled Kitchen Manager to join our team. This is a permanent position that offers a unique opportunity to lead and manage our bustling kitchen operations. As the Kitchen Manager, you will will be be responsible for overseeing all aspects of the kitchen, from managing kitchen staff and coordinating food orders to ensuring that every dish that leaves the the kitchen is of the the highest quality. You will be the key person to to ensure our kitchen runs smoothly and efficiently, and that our customers are provided with an exceptional dining experience. Responsibilities: Oversee and manage all areas of the kitchen and ensure all operations run smoothly. Ensure the kitchen complies with health and safety regulations. Supervise kitchen staff and coordinate food orders. Oversee the food preparation process, ensuring high quality and consistency. Plan and price menu items, order supplies, and keep records and accounts. Recruit, train, and supervise kitchen kitchen staff. Coordinate with the restaurant management team on supply ordering, budget, and kitchen efficiency and staffing. Implement and maintain food safety standards and procedures. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Create and implement kitchen cleaning schedules and ensure hygiene and food safety standards are met. Qualifications: Proven experience as a Kitchen Manager or a role of similar capacity. Familiarity with kitchen sanitation and safety regulations. Excellent knowledge of kitchen operations and food preparation. Strong leadership and management skills. Ability to work in a fast-paced environment. Ability to handle and resolve conflicts efficiently. Excellent communication and interpersonal skills. Exceptional understanding of various cooking methods, ingredients, equipment equipment and procedures. Proficiency in using various cooking equipment, utensils, and appliances. Strong problem-solving and decision-making-making skills. Proficient in maintaining guidelines and standards in the kitchen. Must have a Food Safety Certificate. Culinary school diploma or degree in food service management or related field is preferred. A minimum of 3 years of experience in a similar role is required. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
May 05, 2024
Full time
Direct Hire Opening! This Jobot Job is hosted by: Chuck Wirtz Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $50,000 - $60,000 per year A bit about us: We have been around for over 60 years! Why join us? We are a growing organization looking for talented team members! Job Details We are seeking a dynamic and highly skilled Kitchen Manager to join our team. This is a permanent position that offers a unique opportunity to lead and manage our bustling kitchen operations. As the Kitchen Manager, you will will be be responsible for overseeing all aspects of the kitchen, from managing kitchen staff and coordinating food orders to ensuring that every dish that leaves the the kitchen is of the the highest quality. You will be the key person to to ensure our kitchen runs smoothly and efficiently, and that our customers are provided with an exceptional dining experience. Responsibilities: Oversee and manage all areas of the kitchen and ensure all operations run smoothly. Ensure the kitchen complies with health and safety regulations. Supervise kitchen staff and coordinate food orders. Oversee the food preparation process, ensuring high quality and consistency. Plan and price menu items, order supplies, and keep records and accounts. Recruit, train, and supervise kitchen kitchen staff. Coordinate with the restaurant management team on supply ordering, budget, and kitchen efficiency and staffing. Implement and maintain food safety standards and procedures. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Create and implement kitchen cleaning schedules and ensure hygiene and food safety standards are met. Qualifications: Proven experience as a Kitchen Manager or a role of similar capacity. Familiarity with kitchen sanitation and safety regulations. Excellent knowledge of kitchen operations and food preparation. Strong leadership and management skills. Ability to work in a fast-paced environment. Ability to handle and resolve conflicts efficiently. Excellent communication and interpersonal skills. Exceptional understanding of various cooking methods, ingredients, equipment equipment and procedures. Proficiency in using various cooking equipment, utensils, and appliances. Strong problem-solving and decision-making-making skills. Proficient in maintaining guidelines and standards in the kitchen. Must have a Food Safety Certificate. Culinary school diploma or degree in food service management or related field is preferred. A minimum of 3 years of experience in a similar role is required. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Job Description Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
May 03, 2024
Full time
Job Description Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
Job Description Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
May 03, 2024
Full time
Job Description Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
Job Description Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
May 03, 2024
Full time
Job Description Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
Job Description Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
May 03, 2024
Full time
Job Description Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
Job Description Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
May 03, 2024
Full time
Job Description Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.