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apprentice general manager ks
Kitchen Manager
Diamond Resorts Lahaina, Hawaii
JOB SUMMARY The Kitchen Manager is responsible for all aspects of kitchen and culinary management to include planning and preparation of quality service in all areas of food production for menu items and specials in the designated outlet(s) in accordance with standards, recipes, and training; while directing, training, and monitoring performance of team members. ESSENTIAL JOB FUNCTIONS Establishes recipes, quality standards, production schedules, and timelines to ensure guest satisfaction. Actively oversees and ensures that daily food preparation and presentation standards are met. Demonstrates and provides training to team members on cookery, knife skills, proper cooking techniques and plating presentation. Ensures daily checklists are completed for Quality Assurance (QA) standards. Delegates job functions for assigned workstations with attention to detail, speed, and accuracy. Maintains cleanliness and proper sanitation of food and beverage areas. Develops menu items and recipes to be sold in the food and beverage outlets. Prepares department budgets and monitor expenditures to ensure costs of goods sold and operating expenses are managed according to budget. Plans and develops procedures to improve operations. Establishes work priorities and departmental goals. Establishes and coordinates department training and development. Consistently reports to management on priorities and activities of the department. Directs communication with departments and outside entities. Acts as a business contact with colleagues, purveyors, and Health Department officials. Ensures compliance with state food, liquor (where applicable), and sanitation laws and regulations. Schedules team members in alignment with business levels. Processes payroll timely and accurately. Works closely with management to ensure that all areas of food and beverage outlets are maximizing revenues and guest satisfaction. Maintains complete and current Safety Data Sheets (SDS) logbook and safety binder. Maintains a Green rating with the Health Department. Completes all required Company trainings and compliance courses as assigned. Adheres to Company standards and maintains compliance with all policies and procedures. Performs other related duties as assigned. EDUCATION Technical/Trade school certification or equivalent experience in related field. EXPERIENCE A minimum five (5) years of experience in the culinary field required. A minimum three (3) years of supervisory experience in the culinary field required. SUPERVISORY RESPONSIBILITIES This position spends the majority of the time (50% or more) achieving organization objectives, often through the coordinated achievements of subordinate staff. A portion of the time may be spent performing individual tasks related similar to those performed by direct reports, but primary duties are supervisory or organizational-goal related. Analyzes and resolves problems, determines work techniques, monitors for regulatory compliance, maintains production, interprets and creates policies, and demonstrates solid subject matter knowledge. Establishes departmental goals and objectives, functions with independence, and makes decisions on matters of significant importance. Manages human, financial, and/or physical resources; proactively assesses risk to establish systems and procedures to protect organizational assets. Exercises judgment within defined procedures and policies to determine appropriate action; develops systems to ensure subordinates adhere to policies and procedures in compliance with organizational goals and objectives. Specific supervisory duties include, but are not limited to the following: Determines and creates policies, procedures and manuals for direct reports. Establishes objectives and goals for the team; plans, organizes and manages work flow. Assigns, monitors, and reviews work; evaluates direct report's performance. Recruits, interviews, trains, disciplines, and terminates direct reports. Orientates and trains direct reports. Approves time records and time off requests; submits payroll for direct reports. Investigates and resolves concerns and complaints. Provides assistance and support; maintains a positive and professional working environment. LICENSE & CERTIFICATIONS Sanitation and Safety Certificate. Certificate in Culinary Training or Apprenticeship Program or equivalent. TB Certificate. Maui County Liquor Card. CPR/AED Certification (Adult, Infant, and Child Rescue). SKILLS & ABILITIES This position requires the capability to understand and follow both oral and written directions as well as knowledge and usage of correct business English and office practices. Must be able to communicate effectively with others, analyze and resolve problems, maintain effective working relationships, and interact successfully with internal and external customers. Specific skills and abilities include, but are not limited to the following: Ability to read, comprehend, and follow all recipes. Demonstrates proficiency in preparing all menu items. Demonstrates cookery skills and proper techniques with the ability to train and maintain exceptional standards. Ability to train team members on all menu item preparation and presentation. Understands and is able to ensure and maintain consistent quality and safety standards. Computer proficiency in Microsoft Word, Excel and Outlook. Understand how to develop and implement business strategies. Ability to interpret and create policies, procedures and manuals. Excellent customer service skills. Proficient in time management; the ability to organize and manage multiple priorities. Ability to take initiative and effectively adapt to changes. Recognizes an emergency situation and takes appropriate action. Able to establish and maintain a cooperative working relation. Ability to interpret and create spreadsheets. Able to use sound judgment; work independently, with minimal supervision. Strong analytical and problem solving skills. Able to perform a variety of duties, often changing from one task to another of a different nature, with impending deadlines and/or established timeframes. Competent in public speaking. Performs well with frequent interruptions and/or distractions. Must be of legal age to serve alcohol. Must be of legal age to sell alcohol. Intermediate math skills.
Jan 21, 2021
JOB SUMMARY The Kitchen Manager is responsible for all aspects of kitchen and culinary management to include planning and preparation of quality service in all areas of food production for menu items and specials in the designated outlet(s) in accordance with standards, recipes, and training; while directing, training, and monitoring performance of team members. ESSENTIAL JOB FUNCTIONS Establishes recipes, quality standards, production schedules, and timelines to ensure guest satisfaction. Actively oversees and ensures that daily food preparation and presentation standards are met. Demonstrates and provides training to team members on cookery, knife skills, proper cooking techniques and plating presentation. Ensures daily checklists are completed for Quality Assurance (QA) standards. Delegates job functions for assigned workstations with attention to detail, speed, and accuracy. Maintains cleanliness and proper sanitation of food and beverage areas. Develops menu items and recipes to be sold in the food and beverage outlets. Prepares department budgets and monitor expenditures to ensure costs of goods sold and operating expenses are managed according to budget. Plans and develops procedures to improve operations. Establishes work priorities and departmental goals. Establishes and coordinates department training and development. Consistently reports to management on priorities and activities of the department. Directs communication with departments and outside entities. Acts as a business contact with colleagues, purveyors, and Health Department officials. Ensures compliance with state food, liquor (where applicable), and sanitation laws and regulations. Schedules team members in alignment with business levels. Processes payroll timely and accurately. Works closely with management to ensure that all areas of food and beverage outlets are maximizing revenues and guest satisfaction. Maintains complete and current Safety Data Sheets (SDS) logbook and safety binder. Maintains a Green rating with the Health Department. Completes all required Company trainings and compliance courses as assigned. Adheres to Company standards and maintains compliance with all policies and procedures. Performs other related duties as assigned. EDUCATION Technical/Trade school certification or equivalent experience in related field. EXPERIENCE A minimum five (5) years of experience in the culinary field required. A minimum three (3) years of supervisory experience in the culinary field required. SUPERVISORY RESPONSIBILITIES This position spends the majority of the time (50% or more) achieving organization objectives, often through the coordinated achievements of subordinate staff. A portion of the time may be spent performing individual tasks related similar to those performed by direct reports, but primary duties are supervisory or organizational-goal related. Analyzes and resolves problems, determines work techniques, monitors for regulatory compliance, maintains production, interprets and creates policies, and demonstrates solid subject matter knowledge. Establishes departmental goals and objectives, functions with independence, and makes decisions on matters of significant importance. Manages human, financial, and/or physical resources; proactively assesses risk to establish systems and procedures to protect organizational assets. Exercises judgment within defined procedures and policies to determine appropriate action; develops systems to ensure subordinates adhere to policies and procedures in compliance with organizational goals and objectives. Specific supervisory duties include, but are not limited to the following: Determines and creates policies, procedures and manuals for direct reports. Establishes objectives and goals for the team; plans, organizes and manages work flow. Assigns, monitors, and reviews work; evaluates direct report's performance. Recruits, interviews, trains, disciplines, and terminates direct reports. Orientates and trains direct reports. Approves time records and time off requests; submits payroll for direct reports. Investigates and resolves concerns and complaints. Provides assistance and support; maintains a positive and professional working environment. LICENSE & CERTIFICATIONS Sanitation and Safety Certificate. Certificate in Culinary Training or Apprenticeship Program or equivalent. TB Certificate. Maui County Liquor Card. CPR/AED Certification (Adult, Infant, and Child Rescue). SKILLS & ABILITIES This position requires the capability to understand and follow both oral and written directions as well as knowledge and usage of correct business English and office practices. Must be able to communicate effectively with others, analyze and resolve problems, maintain effective working relationships, and interact successfully with internal and external customers. Specific skills and abilities include, but are not limited to the following: Ability to read, comprehend, and follow all recipes. Demonstrates proficiency in preparing all menu items. Demonstrates cookery skills and proper techniques with the ability to train and maintain exceptional standards. Ability to train team members on all menu item preparation and presentation. Understands and is able to ensure and maintain consistent quality and safety standards. Computer proficiency in Microsoft Word, Excel and Outlook. Understand how to develop and implement business strategies. Ability to interpret and create policies, procedures and manuals. Excellent customer service skills. Proficient in time management; the ability to organize and manage multiple priorities. Ability to take initiative and effectively adapt to changes. Recognizes an emergency situation and takes appropriate action. Able to establish and maintain a cooperative working relation. Ability to interpret and create spreadsheets. Able to use sound judgment; work independently, with minimal supervision. Strong analytical and problem solving skills. Able to perform a variety of duties, often changing from one task to another of a different nature, with impending deadlines and/or established timeframes. Competent in public speaking. Performs well with frequent interruptions and/or distractions. Must be of legal age to serve alcohol. Must be of legal age to sell alcohol. Intermediate math skills.
WC-Executive Chef Manager
AdventHealth Wesley Chapel Zephyrhills, Florida
Description Executive Chef Manager AdventHealth Wesley Chapel Location Address: 2600 Bruce B. Downs Blvd Wesley Chapel, Florida 33544 Top Reasons to Work at AdventHealth Wesley Chapel From state- of- the- art equipment to the most intricate building details, AdventHealth Wesley Chapel was designed from the ground up to maximize healing, patient care and wellness Recognized as leader in patient satisfaction and was named Top 100 Hospital in Modern Healthcare Magazine by IBM Watson Health 50,000 sq ft community Health & Wellness Center Comprehensive women's health center named Inspiration Place that incorporates female physician specialists, women's imaging, pelvic floor and female physical therapy and a boutique spa. Consistently named a Top Workplace in Tampa Bay by the Tampa Bay Times Opened an offsite 24 bed, 24/7 emergency room in Central Pasco to better serve the emergency health needs of residents in west and central Pasco Work Hours/Shift: Full Time- GENERAL SUMMARY: Under the supervision of the Food Service Director, the Executive Chef Manager functions in a management capacity to plan, direct, and evaluate the purchase, production, presentation and pricing of food and services for patient room service, cafeteria and catering at AdventHealth Wesley Chapel. The Executive Chef Manager will ensure that the standards of safety, nutritional value, quality and performance are maintained and advanced. Responsible for recipe, menu and concept development within established departmental guidelines. Responsible for inventory management. Ensures conformance with The Joint Commission, DNV, state and local regulations as well as compliance with all HACCP, department, FHMMC and AH policies and procedures. This position has primary responsibility for the direction and development of culinary staff and inventory positions. Assures that food production employees are properly trained and supported in order to accomplish their job routines. Conducts ongoing culinary education in all aspects of food and cooking. Develops and evaluates staffing levels for current and forecasted needs. Organizes food production staff in order to ensure a cost-efficient operation. PRINCIPAL DUTIES AND JOB RESPONSIBILITIES: Oversees all production of food for AHWC by regularly interacting with staff and checking preparation and serving areas for quality, presentation, sanitation area. Must utilize small batch cooking and standard recipes. Oversees training of cooks, inventory control and food service workers in the proper preparation and techniques to assure that quality and quantity standards are met Supervises all staff by assigning work, training, coaching, evaluation performance, progressive discipline and recommending termination as is appropriate. Assists with the screening, interviewing, and selection of new staff members. Promotes our mission approach to healthy cooking/eating throughout various seminars and/or cooking demoes within the community. Utilizes cooking knowledge and experience to ensure that preparation and cooking times set to meet production schedules. Checks food production in progress by tasting prepared items, evaluating presentation and HACCP procedures. Maintains and oversees the use of current, standardized recipes, coordinates production accordance with the number of products to purchase, and controls costs. Setup/Maintenance of standardized recipes into electronic format for all recipes used with correct ingredients, proper nutritional specifications and service standards. Determines quantities of products needed for production and communicates daily with staff, personnel to place orders for meat, dairy and produce to ensure freshness and avoid spoilage utilizing Culinary Production Records. Follow-up on preparation and production work in progress for catering activities to ensure presentation, prompt service and break down. Researches new menu concepts, tests recipes, and introduces new menu options to meet current customer trends and patient needs Ensures that food and labor costs are within budgetary guidelines. Recommends changes in policies and procedures for a more efficient and economical operation. Maintains assigned components of the departmental computer system relevant to the food area. Prepare operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusion, develop and recommend policies and procedures related to assigned operations, make recommendations for increased savings, reduced costs and improved services, determine changes in selling prices and menu items as needed, propose new equipment purchase. Works as liaison and serves on committees within the department, with families and customers, internal and external departments and or various government agencies. Provides leadership and guidance while making daily rounds to assure that personnel are performing required duties. Conducts all departmental in-services as scheduled, actively plans and contributes to the department activities. Fill in any positions when required due to staffing shortages, working mornings, nights, weekends and holidays as needed Qualifications KNOWLEDGE AND SKILLS REQUIRED: Computer knowledge and skill including the ability to use MS Office spreadsheet applications and word processing programs. Experience in purchasing and analyzing department budgets. Working knowledge of complex, multi-faceted, high volume food service operation. Experience in a customer service environment with demonstrated excellent customer skills. Ability to concurrently manage multiple operations and maintain composure under pressure. Ability to organize, lead, motivate and direct culturally diverse work teams and function in a management role; must demonstrate effective communication and teamwork skills. Ability to instruct in all phases of culinary activity and lead change processes. Proven ability in menu planning and recipe development. Must have strong marketing and promotion skills. Computer proficiency required in addition to excellent interpersonal skills. EDUCATION AND EXPERIENCE REQUIRED: Minimum of 5 years executive chef or food service management experience in a large, high-volume operation required upon hire AOS Degree (or equivalent) in Culinary Arts upon hire Demonstrated expertise equivalent to a two-year Culinary Arts degree through post-secondary education. May include certificates from technical schools, documented apprentice programs, military food service or culinary leadership programs, ACF certifications, CDM/DT certificate programs or industry-based certifications that in total approximate traditional formal associates-level education. Ten or more years of documented management-level leadership in an Executive Chef (or similar role) will be equivalent to the required combination of education/experience. EDUCATION AND EXPERIENCE PREFERRED: Bachelor degree in Hotel/ Restaurant Management or related field preferred LICENSURE, CERTIFICATION OR REGISTRATION REQUIRED: Current FL Driver's license upon hire Current Serve Safe or other food safety or HACCP certification upon hire LICENSURE, CERTIFICATION OR REGISTRATION PREFERRED: Culinary Certification. This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.
Jan 21, 2021
Description Executive Chef Manager AdventHealth Wesley Chapel Location Address: 2600 Bruce B. Downs Blvd Wesley Chapel, Florida 33544 Top Reasons to Work at AdventHealth Wesley Chapel From state- of- the- art equipment to the most intricate building details, AdventHealth Wesley Chapel was designed from the ground up to maximize healing, patient care and wellness Recognized as leader in patient satisfaction and was named Top 100 Hospital in Modern Healthcare Magazine by IBM Watson Health 50,000 sq ft community Health & Wellness Center Comprehensive women's health center named Inspiration Place that incorporates female physician specialists, women's imaging, pelvic floor and female physical therapy and a boutique spa. Consistently named a Top Workplace in Tampa Bay by the Tampa Bay Times Opened an offsite 24 bed, 24/7 emergency room in Central Pasco to better serve the emergency health needs of residents in west and central Pasco Work Hours/Shift: Full Time- GENERAL SUMMARY: Under the supervision of the Food Service Director, the Executive Chef Manager functions in a management capacity to plan, direct, and evaluate the purchase, production, presentation and pricing of food and services for patient room service, cafeteria and catering at AdventHealth Wesley Chapel. The Executive Chef Manager will ensure that the standards of safety, nutritional value, quality and performance are maintained and advanced. Responsible for recipe, menu and concept development within established departmental guidelines. Responsible for inventory management. Ensures conformance with The Joint Commission, DNV, state and local regulations as well as compliance with all HACCP, department, FHMMC and AH policies and procedures. This position has primary responsibility for the direction and development of culinary staff and inventory positions. Assures that food production employees are properly trained and supported in order to accomplish their job routines. Conducts ongoing culinary education in all aspects of food and cooking. Develops and evaluates staffing levels for current and forecasted needs. Organizes food production staff in order to ensure a cost-efficient operation. PRINCIPAL DUTIES AND JOB RESPONSIBILITIES: Oversees all production of food for AHWC by regularly interacting with staff and checking preparation and serving areas for quality, presentation, sanitation area. Must utilize small batch cooking and standard recipes. Oversees training of cooks, inventory control and food service workers in the proper preparation and techniques to assure that quality and quantity standards are met Supervises all staff by assigning work, training, coaching, evaluation performance, progressive discipline and recommending termination as is appropriate. Assists with the screening, interviewing, and selection of new staff members. Promotes our mission approach to healthy cooking/eating throughout various seminars and/or cooking demoes within the community. Utilizes cooking knowledge and experience to ensure that preparation and cooking times set to meet production schedules. Checks food production in progress by tasting prepared items, evaluating presentation and HACCP procedures. Maintains and oversees the use of current, standardized recipes, coordinates production accordance with the number of products to purchase, and controls costs. Setup/Maintenance of standardized recipes into electronic format for all recipes used with correct ingredients, proper nutritional specifications and service standards. Determines quantities of products needed for production and communicates daily with staff, personnel to place orders for meat, dairy and produce to ensure freshness and avoid spoilage utilizing Culinary Production Records. Follow-up on preparation and production work in progress for catering activities to ensure presentation, prompt service and break down. Researches new menu concepts, tests recipes, and introduces new menu options to meet current customer trends and patient needs Ensures that food and labor costs are within budgetary guidelines. Recommends changes in policies and procedures for a more efficient and economical operation. Maintains assigned components of the departmental computer system relevant to the food area. Prepare operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusion, develop and recommend policies and procedures related to assigned operations, make recommendations for increased savings, reduced costs and improved services, determine changes in selling prices and menu items as needed, propose new equipment purchase. Works as liaison and serves on committees within the department, with families and customers, internal and external departments and or various government agencies. Provides leadership and guidance while making daily rounds to assure that personnel are performing required duties. Conducts all departmental in-services as scheduled, actively plans and contributes to the department activities. Fill in any positions when required due to staffing shortages, working mornings, nights, weekends and holidays as needed Qualifications KNOWLEDGE AND SKILLS REQUIRED: Computer knowledge and skill including the ability to use MS Office spreadsheet applications and word processing programs. Experience in purchasing and analyzing department budgets. Working knowledge of complex, multi-faceted, high volume food service operation. Experience in a customer service environment with demonstrated excellent customer skills. Ability to concurrently manage multiple operations and maintain composure under pressure. Ability to organize, lead, motivate and direct culturally diverse work teams and function in a management role; must demonstrate effective communication and teamwork skills. Ability to instruct in all phases of culinary activity and lead change processes. Proven ability in menu planning and recipe development. Must have strong marketing and promotion skills. Computer proficiency required in addition to excellent interpersonal skills. EDUCATION AND EXPERIENCE REQUIRED: Minimum of 5 years executive chef or food service management experience in a large, high-volume operation required upon hire AOS Degree (or equivalent) in Culinary Arts upon hire Demonstrated expertise equivalent to a two-year Culinary Arts degree through post-secondary education. May include certificates from technical schools, documented apprentice programs, military food service or culinary leadership programs, ACF certifications, CDM/DT certificate programs or industry-based certifications that in total approximate traditional formal associates-level education. Ten or more years of documented management-level leadership in an Executive Chef (or similar role) will be equivalent to the required combination of education/experience. EDUCATION AND EXPERIENCE PREFERRED: Bachelor degree in Hotel/ Restaurant Management or related field preferred LICENSURE, CERTIFICATION OR REGISTRATION REQUIRED: Current FL Driver's license upon hire Current Serve Safe or other food safety or HACCP certification upon hire LICENSURE, CERTIFICATION OR REGISTRATION PREFERRED: Culinary Certification. This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.
WC-Executive Chef Manager
AdventHealth Wesley Chapel Zephyrhills, Florida
Description Executive Chef Manager AdventHealth Wesley Chapel Location Address: 2600 Bruce B. Downs Blvd Wesley Chapel, Florida 33544 Top Reasons to Work at AdventHealth Wesley Chapel From state- of- the- art equipment to the most intricate building details, AdventHealth Wesley Chapel was designed from the ground up to maximize healing, patient care and wellness Recognized as leader in patient satisfaction and was named Top 100 Hospital in Modern Healthcare Magazine by IBM Watson Health 50,000 sq ft community Health & Wellness Center Comprehensive women's health center named Inspiration Place that incorporates female physician specialists, women's imaging, pelvic floor and female physical therapy and a boutique spa. Consistently named a Top Workplace in Tampa Bay by the Tampa Bay Times Opened an offsite 24 bed, 24/7 emergency room in Central Pasco to better serve the emergency health needs of residents in west and central Pasco Work Hours/Shift: Full Time- GENERAL SUMMARY: Under the supervision of the Food Service Director, the Executive Chef Manager functions in a management capacity to plan, direct, and evaluate the purchase, production, presentation and pricing of food and services for patient room service, cafeteria and catering at AdventHealth Wesley Chapel. The Executive Chef Manager will ensure that the standards of safety, nutritional value, quality and performance are maintained and advanced. Responsible for recipe, menu and concept development within established departmental guidelines. Responsible for inventory management. Ensures conformance with The Joint Commission, DNV, state and local regulations as well as compliance with all HACCP, department, FHMMC and AH policies and procedures. This position has primary responsibility for the direction and development of culinary staff and inventory positions. Assures that food production employees are properly trained and supported in order to accomplish their job routines. Conducts ongoing culinary education in all aspects of food and cooking. Develops and evaluates staffing levels for current and forecasted needs. Organizes food production staff in order to ensure a cost-efficient operation. PRINCIPAL DUTIES AND JOB RESPONSIBILITIES: Oversees all production of food for AHWC by regularly interacting with staff and checking preparation and serving areas for quality, presentation, sanitation area. Must utilize small batch cooking and standard recipes. Oversees training of cooks, inventory control and food service workers in the proper preparation and techniques to assure that quality and quantity standards are met Supervises all staff by assigning work, training, coaching, evaluation performance, progressive discipline and recommending termination as is appropriate. Assists with the screening, interviewing, and selection of new staff members. Promotes our mission approach to healthy cooking/eating throughout various seminars and/or cooking demoes within the community. Utilizes cooking knowledge and experience to ensure that preparation and cooking times set to meet production schedules. Checks food production in progress by tasting prepared items, evaluating presentation and HACCP procedures. Maintains and oversees the use of current, standardized recipes, coordinates production accordance with the number of products to purchase, and controls costs. Setup/Maintenance of standardized recipes into electronic format for all recipes used with correct ingredients, proper nutritional specifications and service standards. Determines quantities of products needed for production and communicates daily with staff, personnel to place orders for meat, dairy and produce to ensure freshness and avoid spoilage utilizing Culinary Production Records. Follow-up on preparation and production work in progress for catering activities to ensure presentation, prompt service and break down. Researches new menu concepts, tests recipes, and introduces new menu options to meet current customer trends and patient needs Ensures that food and labor costs are within budgetary guidelines. Recommends changes in policies and procedures for a more efficient and economical operation. Maintains assigned components of the departmental computer system relevant to the food area. Prepare operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusion, develop and recommend policies and procedures related to assigned operations, make recommendations for increased savings, reduced costs and improved services, determine changes in selling prices and menu items as needed, propose new equipment purchase. Works as liaison and serves on committees within the department, with families and customers, internal and external departments and or various government agencies. Provides leadership and guidance while making daily rounds to assure that personnel are performing required duties. Conducts all departmental in-services as scheduled, actively plans and contributes to the department activities. Fill in any positions when required due to staffing shortages, working mornings, nights, weekends and holidays as needed Qualifications KNOWLEDGE AND SKILLS REQUIRED: Computer knowledge and skill including the ability to use MS Office spreadsheet applications and word processing programs. Experience in purchasing and analyzing department budgets. Working knowledge of complex, multi-faceted, high volume food service operation. Experience in a customer service environment with demonstrated excellent customer skills. Ability to concurrently manage multiple operations and maintain composure under pressure. Ability to organize, lead, motivate and direct culturally diverse work teams and function in a management role; must demonstrate effective communication and teamwork skills. Ability to instruct in all phases of culinary activity and lead change processes. Proven ability in menu planning and recipe development. Must have strong marketing and promotion skills. Computer proficiency required in addition to excellent interpersonal skills. EDUCATION AND EXPERIENCE REQUIRED: Minimum of 5 years executive chef or food service management experience in a large, high-volume operation required upon hire AOS Degree (or equivalent) in Culinary Arts upon hire Demonstrated expertise equivalent to a two-year Culinary Arts degree through post-secondary education. May include certificates from technical schools, documented apprentice programs, military food service or culinary leadership programs, ACF certifications, CDM/DT certificate programs or industry-based certifications that in total approximate traditional formal associates-level education. Ten or more years of documented management-level leadership in an Executive Chef (or similar role) will be equivalent to the required combination of education/experience. EDUCATION AND EXPERIENCE PREFERRED: Bachelor degree in Hotel/ Restaurant Management or related field preferred LICENSURE, CERTIFICATION OR REGISTRATION REQUIRED: Current FL Driver's license upon hire Current Serve Safe or other food safety or HACCP certification upon hire LICENSURE, CERTIFICATION OR REGISTRATION PREFERRED: Culinary Certification. This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.
Jan 13, 2021
Full time
Description Executive Chef Manager AdventHealth Wesley Chapel Location Address: 2600 Bruce B. Downs Blvd Wesley Chapel, Florida 33544 Top Reasons to Work at AdventHealth Wesley Chapel From state- of- the- art equipment to the most intricate building details, AdventHealth Wesley Chapel was designed from the ground up to maximize healing, patient care and wellness Recognized as leader in patient satisfaction and was named Top 100 Hospital in Modern Healthcare Magazine by IBM Watson Health 50,000 sq ft community Health & Wellness Center Comprehensive women's health center named Inspiration Place that incorporates female physician specialists, women's imaging, pelvic floor and female physical therapy and a boutique spa. Consistently named a Top Workplace in Tampa Bay by the Tampa Bay Times Opened an offsite 24 bed, 24/7 emergency room in Central Pasco to better serve the emergency health needs of residents in west and central Pasco Work Hours/Shift: Full Time- GENERAL SUMMARY: Under the supervision of the Food Service Director, the Executive Chef Manager functions in a management capacity to plan, direct, and evaluate the purchase, production, presentation and pricing of food and services for patient room service, cafeteria and catering at AdventHealth Wesley Chapel. The Executive Chef Manager will ensure that the standards of safety, nutritional value, quality and performance are maintained and advanced. Responsible for recipe, menu and concept development within established departmental guidelines. Responsible for inventory management. Ensures conformance with The Joint Commission, DNV, state and local regulations as well as compliance with all HACCP, department, FHMMC and AH policies and procedures. This position has primary responsibility for the direction and development of culinary staff and inventory positions. Assures that food production employees are properly trained and supported in order to accomplish their job routines. Conducts ongoing culinary education in all aspects of food and cooking. Develops and evaluates staffing levels for current and forecasted needs. Organizes food production staff in order to ensure a cost-efficient operation. PRINCIPAL DUTIES AND JOB RESPONSIBILITIES: Oversees all production of food for AHWC by regularly interacting with staff and checking preparation and serving areas for quality, presentation, sanitation area. Must utilize small batch cooking and standard recipes. Oversees training of cooks, inventory control and food service workers in the proper preparation and techniques to assure that quality and quantity standards are met Supervises all staff by assigning work, training, coaching, evaluation performance, progressive discipline and recommending termination as is appropriate. Assists with the screening, interviewing, and selection of new staff members. Promotes our mission approach to healthy cooking/eating throughout various seminars and/or cooking demoes within the community. Utilizes cooking knowledge and experience to ensure that preparation and cooking times set to meet production schedules. Checks food production in progress by tasting prepared items, evaluating presentation and HACCP procedures. Maintains and oversees the use of current, standardized recipes, coordinates production accordance with the number of products to purchase, and controls costs. Setup/Maintenance of standardized recipes into electronic format for all recipes used with correct ingredients, proper nutritional specifications and service standards. Determines quantities of products needed for production and communicates daily with staff, personnel to place orders for meat, dairy and produce to ensure freshness and avoid spoilage utilizing Culinary Production Records. Follow-up on preparation and production work in progress for catering activities to ensure presentation, prompt service and break down. Researches new menu concepts, tests recipes, and introduces new menu options to meet current customer trends and patient needs Ensures that food and labor costs are within budgetary guidelines. Recommends changes in policies and procedures for a more efficient and economical operation. Maintains assigned components of the departmental computer system relevant to the food area. Prepare operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusion, develop and recommend policies and procedures related to assigned operations, make recommendations for increased savings, reduced costs and improved services, determine changes in selling prices and menu items as needed, propose new equipment purchase. Works as liaison and serves on committees within the department, with families and customers, internal and external departments and or various government agencies. Provides leadership and guidance while making daily rounds to assure that personnel are performing required duties. Conducts all departmental in-services as scheduled, actively plans and contributes to the department activities. Fill in any positions when required due to staffing shortages, working mornings, nights, weekends and holidays as needed Qualifications KNOWLEDGE AND SKILLS REQUIRED: Computer knowledge and skill including the ability to use MS Office spreadsheet applications and word processing programs. Experience in purchasing and analyzing department budgets. Working knowledge of complex, multi-faceted, high volume food service operation. Experience in a customer service environment with demonstrated excellent customer skills. Ability to concurrently manage multiple operations and maintain composure under pressure. Ability to organize, lead, motivate and direct culturally diverse work teams and function in a management role; must demonstrate effective communication and teamwork skills. Ability to instruct in all phases of culinary activity and lead change processes. Proven ability in menu planning and recipe development. Must have strong marketing and promotion skills. Computer proficiency required in addition to excellent interpersonal skills. EDUCATION AND EXPERIENCE REQUIRED: Minimum of 5 years executive chef or food service management experience in a large, high-volume operation required upon hire AOS Degree (or equivalent) in Culinary Arts upon hire Demonstrated expertise equivalent to a two-year Culinary Arts degree through post-secondary education. May include certificates from technical schools, documented apprentice programs, military food service or culinary leadership programs, ACF certifications, CDM/DT certificate programs or industry-based certifications that in total approximate traditional formal associates-level education. Ten or more years of documented management-level leadership in an Executive Chef (or similar role) will be equivalent to the required combination of education/experience. EDUCATION AND EXPERIENCE PREFERRED: Bachelor degree in Hotel/ Restaurant Management or related field preferred LICENSURE, CERTIFICATION OR REGISTRATION REQUIRED: Current FL Driver's license upon hire Current Serve Safe or other food safety or HACCP certification upon hire LICENSURE, CERTIFICATION OR REGISTRATION PREFERRED: Culinary Certification. This facility is an equal opportunity employer and complies with federal, state and local anti-discrimination laws, regulations and ordinances.
Kitchen Manager
Diamond Resorts Lahaina, Hawaii
JOB SUMMARY The Kitchen Manager is responsible for all aspects of kitchen and culinary management to include planning and preparation of quality service in all areas of food production for menu items and specials in the designated outlet(s) in accordance with standards, recipes, and training; while directing, training, and monitoring performance of team members. ESSENTIAL JOB FUNCTIONS Establishes recipes, quality standards, production schedules, and timelines to ensure guest satisfaction. Actively oversees and ensures that daily food preparation and presentation standards are met. Demonstrates and provides training to team members on cookery, knife skills, proper cooking techniques and plating presentation. Ensures daily checklists are completed for Quality Assurance (QA) standards. Delegates job functions for assigned workstations with attention to detail, speed, and accuracy. Maintains cleanliness and proper sanitation of food and beverage areas. Develops menu items and recipes to be sold in the food and beverage outlets. Prepares department budgets and monitor expenditures to ensure costs of goods sold and operating expenses are managed according to budget. Plans and develops procedures to improve operations. Establishes work priorities and departmental goals. Establishes and coordinates department training and development. Consistently reports to management on priorities and activities of the department. Directs communication with departments and outside entities. Acts as a business contact with colleagues, purveyors, and Health Department officials. Ensures compliance with state food, liquor (where applicable), and sanitation laws and regulations. Schedules team members in alignment with business levels. Processes payroll timely and accurately. Works closely with management to ensure that all areas of food and beverage outlets are maximizing revenues and guest satisfaction. Maintains complete and current Safety Data Sheets (SDS) logbook and safety binder. Maintains a Green rating with the Health Department. Completes all required Company trainings and compliance courses as assigned. Adheres to Company standards and maintains compliance with all policies and procedures. Performs other related duties as assigned. EDUCATION Technical/Trade school certification or equivalent experience in related field. EXPERIENCE A minimum five (5) years of experience in the culinary field required. A minimum three (3) years of supervisory experience in the culinary field required. SUPERVISORY RESPONSIBILITIES This position spends the majority of the time (50% or more) achieving organization objectives, often through the coordinated achievements of subordinate staff. A portion of the time may be spent performing individual tasks related similar to those performed by direct reports, but primary duties are supervisory or organizational-goal related. Analyzes and resolves problems, determines work techniques, monitors for regulatory compliance, maintains production, interprets and creates policies, and demonstrates solid subject matter knowledge. Establishes departmental goals and objectives, functions with independence, and makes decisions on matters of significant importance. Manages human, financial, and/or physical resources; proactively assesses risk to establish systems and procedures to protect organizational assets. Exercises judgment within defined procedures and policies to determine appropriate action; develops systems to ensure subordinates adhere to policies and procedures in compliance with organizational goals and objectives. Specific supervisory duties include, but are not limited to the following: Determines and creates policies, procedures and manuals for direct reports. Establishes objectives and goals for the team; plans, organizes and manages work flow. Assigns, monitors, and reviews work; evaluates direct report's performance. Recruits, interviews, trains, disciplines, and terminates direct reports. Orientates and trains direct reports. Approves time records and time off requests; submits payroll for direct reports. Investigates and resolves concerns and complaints. Provides assistance and support; maintains a positive and professional working environment. LICENSE & CERTIFICATIONS Sanitation and Safety Certificate. Certificate in Culinary Training or Apprenticeship Program or equivalent. TB Certificate. Maui County Liquor Card. CPR/AED Certification (Adult, Infant, and Child Rescue). SKILLS & ABILITIES This position requires the capability to understand and follow both oral and written directions as well as knowledge and usage of correct business English and office practices. Must be able to communicate effectively with others, analyze and resolve problems, maintain effective working relationships, and interact successfully with internal and external customers. Specific skills and abilities include, but are not limited to the following: Ability to read, comprehend, and follow all recipes. Demonstrates proficiency in preparing all menu items. Demonstrates cookery skills and proper techniques with the ability to train and maintain exceptional standards. Ability to train team members on all menu item preparation and presentation. Understands and is able to ensure and maintain consistent quality and safety standards. Computer proficiency in Microsoft Word, Excel and Outlook. Understand how to develop and implement business strategies. Ability to interpret and create policies, procedures and manuals. Excellent customer service skills. Proficient in time management; the ability to organize and manage multiple priorities. Ability to take initiative and effectively adapt to changes. Recognizes an emergency situation and takes appropriate action. Able to establish and maintain a cooperative working relation. Ability to interpret and create spreadsheets. Able to use sound judgment; work independently, with minimal supervision. Strong analytical and problem solving skills. Able to perform a variety of duties, often changing from one task to another of a different nature, with impending deadlines and/or established timeframes. Competent in public speaking. Performs well with frequent interruptions and/or distractions. Must be of legal age to serve alcohol. Must be of legal age to sell alcohol. Intermediate math skills.
Jan 13, 2021
Full time
JOB SUMMARY The Kitchen Manager is responsible for all aspects of kitchen and culinary management to include planning and preparation of quality service in all areas of food production for menu items and specials in the designated outlet(s) in accordance with standards, recipes, and training; while directing, training, and monitoring performance of team members. ESSENTIAL JOB FUNCTIONS Establishes recipes, quality standards, production schedules, and timelines to ensure guest satisfaction. Actively oversees and ensures that daily food preparation and presentation standards are met. Demonstrates and provides training to team members on cookery, knife skills, proper cooking techniques and plating presentation. Ensures daily checklists are completed for Quality Assurance (QA) standards. Delegates job functions for assigned workstations with attention to detail, speed, and accuracy. Maintains cleanliness and proper sanitation of food and beverage areas. Develops menu items and recipes to be sold in the food and beverage outlets. Prepares department budgets and monitor expenditures to ensure costs of goods sold and operating expenses are managed according to budget. Plans and develops procedures to improve operations. Establishes work priorities and departmental goals. Establishes and coordinates department training and development. Consistently reports to management on priorities and activities of the department. Directs communication with departments and outside entities. Acts as a business contact with colleagues, purveyors, and Health Department officials. Ensures compliance with state food, liquor (where applicable), and sanitation laws and regulations. Schedules team members in alignment with business levels. Processes payroll timely and accurately. Works closely with management to ensure that all areas of food and beverage outlets are maximizing revenues and guest satisfaction. Maintains complete and current Safety Data Sheets (SDS) logbook and safety binder. Maintains a Green rating with the Health Department. Completes all required Company trainings and compliance courses as assigned. Adheres to Company standards and maintains compliance with all policies and procedures. Performs other related duties as assigned. EDUCATION Technical/Trade school certification or equivalent experience in related field. EXPERIENCE A minimum five (5) years of experience in the culinary field required. A minimum three (3) years of supervisory experience in the culinary field required. SUPERVISORY RESPONSIBILITIES This position spends the majority of the time (50% or more) achieving organization objectives, often through the coordinated achievements of subordinate staff. A portion of the time may be spent performing individual tasks related similar to those performed by direct reports, but primary duties are supervisory or organizational-goal related. Analyzes and resolves problems, determines work techniques, monitors for regulatory compliance, maintains production, interprets and creates policies, and demonstrates solid subject matter knowledge. Establishes departmental goals and objectives, functions with independence, and makes decisions on matters of significant importance. Manages human, financial, and/or physical resources; proactively assesses risk to establish systems and procedures to protect organizational assets. Exercises judgment within defined procedures and policies to determine appropriate action; develops systems to ensure subordinates adhere to policies and procedures in compliance with organizational goals and objectives. Specific supervisory duties include, but are not limited to the following: Determines and creates policies, procedures and manuals for direct reports. Establishes objectives and goals for the team; plans, organizes and manages work flow. Assigns, monitors, and reviews work; evaluates direct report's performance. Recruits, interviews, trains, disciplines, and terminates direct reports. Orientates and trains direct reports. Approves time records and time off requests; submits payroll for direct reports. Investigates and resolves concerns and complaints. Provides assistance and support; maintains a positive and professional working environment. LICENSE & CERTIFICATIONS Sanitation and Safety Certificate. Certificate in Culinary Training or Apprenticeship Program or equivalent. TB Certificate. Maui County Liquor Card. CPR/AED Certification (Adult, Infant, and Child Rescue). SKILLS & ABILITIES This position requires the capability to understand and follow both oral and written directions as well as knowledge and usage of correct business English and office practices. Must be able to communicate effectively with others, analyze and resolve problems, maintain effective working relationships, and interact successfully with internal and external customers. Specific skills and abilities include, but are not limited to the following: Ability to read, comprehend, and follow all recipes. Demonstrates proficiency in preparing all menu items. Demonstrates cookery skills and proper techniques with the ability to train and maintain exceptional standards. Ability to train team members on all menu item preparation and presentation. Understands and is able to ensure and maintain consistent quality and safety standards. Computer proficiency in Microsoft Word, Excel and Outlook. Understand how to develop and implement business strategies. Ability to interpret and create policies, procedures and manuals. Excellent customer service skills. Proficient in time management; the ability to organize and manage multiple priorities. Ability to take initiative and effectively adapt to changes. Recognizes an emergency situation and takes appropriate action. Able to establish and maintain a cooperative working relation. Ability to interpret and create spreadsheets. Able to use sound judgment; work independently, with minimal supervision. Strong analytical and problem solving skills. Able to perform a variety of duties, often changing from one task to another of a different nature, with impending deadlines and/or established timeframes. Competent in public speaking. Performs well with frequent interruptions and/or distractions. Must be of legal age to serve alcohol. Must be of legal age to sell alcohol. Intermediate math skills.
Executive Chef Marathon FL Courtyard by Marriott
Shaner Hotel Group Limited Partnership Marathon, Florida
The Executive Chef will be responsible for all aspects of kitchen management, restaurant management and special events catering. The ideal candidate will have a minimum of five years of experience and certification of culinary training or apprenticeship. Culinary college degree and sanitation certificate a plus. It is essential that this person work closely with the General Manager and various heads of department as they will be responsible for driving the entire Food and Beverage operation through immediate and long term planning. The chosen candidate will monitor staff, establish standard procedures and communicate effectively with guests, co-workers and management. Additionally, the chef will develop menus and coordinate food purchases while maintaining approved food and labor costs. We are seeking a capable and professional individual with excellent leadership abilities who can skillfully and responsibly manage a multi-faceted operation in accordance with the standards of Shaner Hotels.
Jan 23, 2021
Full time
The Executive Chef will be responsible for all aspects of kitchen management, restaurant management and special events catering. The ideal candidate will have a minimum of five years of experience and certification of culinary training or apprenticeship. Culinary college degree and sanitation certificate a plus. It is essential that this person work closely with the General Manager and various heads of department as they will be responsible for driving the entire Food and Beverage operation through immediate and long term planning. The chosen candidate will monitor staff, establish standard procedures and communicate effectively with guests, co-workers and management. Additionally, the chef will develop menus and coordinate food purchases while maintaining approved food and labor costs. We are seeking a capable and professional individual with excellent leadership abilities who can skillfully and responsibly manage a multi-faceted operation in accordance with the standards of Shaner Hotels.

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