58 jobs found

Catering Lead A fresh approach to work. Catering Lead When you join Panera LLC as a Catering Lead, you join in our belief that food should not only taste good, but also be good for you.You will be a part of something special where you will have the opportunity to connect with our amazing customers, impact our growing business, and most importantly serve local communities across the country. Come make a difference with Panera as a Catering Lead today! This is an opportunity to provide unparalleled customer service to each of our guests, and to explore potential career paths with Panera LLC. Part-time and full-time positions available. About the Catering Lead position: As a Catering Lead you will have a thorough knowledge and understanding of the Panera menu Ensure our great food is delivered timely and accurately Know the needs of our customers and provide appropriate communication to ensure satisfaction Strive to be the best with a commitment to true craftsmanship in providing quality service and products to our customers Work as a team player with a passion for continuous learning We re looking for: Great communication and people skills Food service or retail experience preferred Must have own vehicle and acceptable driving record Minimum age 18 years of age Panera Perks Enjoy the good stuff: Competitive compensation with opportunity for tips in some markets Food discounts Health benefits 401(k) with company match Paid vacation Development opportunities Nationwide discount program for merchandise and services Education discount Equal Opportunity Employer 600928 Fremont, CA - Mowry Avenue Associated topics: catering, commercial, culinary, culinary school, dining chef, executive, kitchen, pastry, tavern, team lead

Ensure a high level of food and service is provided to members and guests at all times from the food and beverage department. Ensure high quality culinary offerings are provided. Ensure full club banquet facility utilization.Essential Job FunctionsThe Executive Chef must have the ability to:Supervise assigned personnel to maximize productivity and teamwork, which includes providing work direction, managing performance, supporting training and development, administering Company policies, and fostering positive employee relations.Directly supervises the Sous Chef, kitchen staff and snack shop staffDevelop an operating budget for food and snack shopEnsure that the Club will operate at budgeted food cost of goods sold.Inspect and ensure that all Food Safety policies are followed including monitoring sanitation and cleaning schedules.Regularly identify and recruit individuals who are a match for employment opportunities at the Owatonna Country Club.Oversee all scheduling of food for kitchen staff (BOH) and snack shop staffWork with Director of Sales and Marketing and the set up staff with room set up and design.Assist in the creation of events to maximize club usage.Creation and implementation of service disciplines and standards including personal hygiene.Creation and implementation of food and beverage quality control standards.Implementation of continuous training programs for all food and beverage and culinary staff.Creation of Menus, costing and pricing. (ala carte, wine, banquet, special events, customized as needed)Other ResponsibilitiesFollow safe practices in all work activities to avoid injuries and accidents.Approves all departures from published catering pricing.Participate in weekly senior staff meetingsParticipate in weekly food and beverage meetings.Monitor purchasing and receiving procedures.Maintain a high level of visibility throughout the Club greeting guests and members and oversee actual service standards on a routine basis.Approve and code all food and expense invoices before submitting to accounting.Perform other duties and responsibilities as assigned.Supervision of OthersSous Chef along with all Culinary, Kitchen Staff and Snack Shop Staff

Oswego Place by Bonaventure, located in beautiful Lake Oswego, Oregon has an opportunity for you as a Chef Manager . The ideal candidate is ready for a challenge and embraces the responsibility of leading a dining team and ensuring an exceptional dining experience for our seniors every day. Bonaventure Senior Living associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with exceptional service. We represent a culture of respect, gratitude and empowerment day in and day out. If you are friendly, motivated person, with a passion to service others Bonaventure Senior Living may be your perfect match. We are looking for someone who is a creative leader and can maintain a professional dining room and kitchen; a leader to engage, motivate and drive a culture of service comparable to a 5-star dining experience for our residents. Our food is a major element of our resident satisfaction and one of the main reasons seniors choose to make Bonaventure their home. Sous chefs, Lead Cooks, as well as candidates with management experience in catering, banquet or dining room management for senior communities, hotels, resorts, etc. are encouraged to apply. What You Will Be Doing : Prepare and serve foods indicated on planned menus, using standardized portion sizes and approved substitutions. Follow standardized recipes and food production schedules. Lead with, and inspire, excellent customer service to our residents. Manage day-to-day operation of the dining room, dining and kitchen staff and department budgets. Ensure consistent quality and delicious food is served. Top Reasons to Work for Bonaventure : Competitive salary Generous 401K program Medical and dental benefits Paid vacation time off Education reimbursement Flexible spending accounts Excellent team environment Company Overview : Bonaventure is a family of companies dedicated to developing and providing an exceptional senior lifestyle . Bonaventure's consistent success has been based upon a simple formula: engaged and satisfied residents, happy team members and fiscally responsible growth. This formula has taken Bonaventure from the two-community company it started out as in 1999 to a portfolio of 26 architecturally refined and amenity-rich senior living communities with a focus on multi-use campuses providing retirement living assisted living and memory care. A solid sustainable growth plan allows us to continually develop and build new communities in new markets to spread the "Retirement Perfected™" lifestyle throughout the west. But we believe our greatest accomplishment is our resident satisfaction, with more than 9 out of 10 residents enthusiastically recommending us to their friends and family. Bonaventure Senior Living achieves one of the highest resident satisfaction ratings in the industry through a belief in the importance of choice, independence and fun for each resident, dedicated and well-trained staff members, branded activity and culinary programs and, above all, extraordinary service. We seek out and hire the most qualified personnel and enhance their capabilities with training and support that far exceeds industry standards.

Title Catering Cook - FL OperationsEOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Description Job Summary: The catering cook will prepare food and beverages for special occasions and celebrations at LECOM Park and will also be involved with pre-event setup and post-event cleaning. Responsibilities: Prepare a menu according to each groups' requirements and ensure timely delivery of food. Follow safe food storage and handling guidelines. Oversee catering staff and make sure they comply with safe food handling practices. Coordinate food preparation to ensure that parties have the food needed throughout the event while controlling waste and costs. Keep an accurate inventory and report issues to direct supervisor. Position Requirements Must be at least 18 years of age and have experience in food services and catering. Able to work as needed, including mornings, late nights, weekends, and holidays. Must be able to lift, bend, stretch, and spend many hours on his/her feet. Excellent cooking, baking, and food presentation skills. Well organized in planning menu and assigning duties. Good communication abilities to direct and motivate staff. At least 21 years of age desired. ServeSafe certified; First aid, safety, and CPR training desired. Fluent in Spanish desired. Location Bradenton, FL Full-Time/Part-Time Seasonal Shift Various ShiftsThis position is currently accepting applications.

As an aspiring Chef you want to enhance the lives of others. Sodexo is seeking an Executive Chef 2 for the dining operations at Meth-Wick Community located in Cedar Rapids, Iowa . Meth-Wick is a longstanding Sodexo partner with over 30 years of service. This beautiful retirement community is a rare jewel in the midst of Cedar Rapids offering Independent and Assisted Living, Memory Care, and Health Care Services. This position will oversee food service operations for all levels of care serving approximately 200 residents. If you have a passion for food, culinary concepts and you have a flair for customer service than we are looking for you! The Executive Chef will report to the General Manager and manage a staff of approximately 45 hourly employees. The successful candidate will: implement and standardize all culinary systems and procedures for residents: Catering, production, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark; FMS: monitoring, Audits, implementation and standardization for new menus; be responsible for Food and Physical Safety and annual training for all hourly associates; Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books; Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits; improve and standardize catering and banquet services, create menus based on client needs; create interpersonal relationships with client and residents. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background; excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset; menu planning experience and a strong understanding of current culinary trends; a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts; the ability to successfully lead, develop and train a team; proficient computer skills as well as exceptional organizational and customer services skills; Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and Culinary degree is a plus. Learn more about Meth-Wick Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary 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 Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

A passion for helping people and attention to detail are the hallmarks of your success. Join a team where you can make a difference Sodexo is seeking an Executive Chef 1 for Grady Healthcare located in Atlanta, GA. This is a high impact, high visibility position that is responsible for enhancing our patient satisfaction and retail customer dining experience through culinary creativity, food presentation and overall leadership presence at this outstanding account. Grady Health, is the public hospital for the city of Atlanta. It is the fifth-largest public hospital in the United States, and one of the busiest Level 1 trauma system in the country. It is the flagship of the Grady Health System. The successful candidate will: implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO'S, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark; FMS: monitoring, Audits, implementation and standardization for new menus; be responsible for Food and Physical Safety and annual training for all hourly associates; Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books; Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits; continue sustainability program with the direction of Director of Culinary Operations; improve and standardize catering and banquet services, create menus based on client needs; implement innovative and fresh ideas in retail, catering and patient services; and/or create interpersonal relationships with clients in hospital. 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 standards and implements company policies; strong management skills and previous experience working in a high-volume facility; high end catering and dining experience and a passion for culinary arts; a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment; experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset; menu planning experience and a strong understanding of current culinary trends; proven to effectively communicate to multiple audiences and develop strong relationships with customers; the ability to multitask and proven effectiveness in a high-standards driven environment; a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts; the ability to successfully lead, develop and train a team; creative and effective problem-solving and project management skills; proficient computer skills as well as exceptional organizational and customer services skills; Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and/or C.E.C. (Certified Executive Chef) a plus. Learn more about Grady Health at Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary 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 Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a small sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution Key Duties -Executes the culinary function -Customer & Client satisfaction -Manages food & physical safety program. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

JOB PURPOSE Catering Set-up Worker performs a variety of hospitality and environmental service duties that help to ensure the hospital's food service requirements are met on a timely basis and according to standards of safety, quality and performance. All job qualifications listed below indicate the minimum level necessary to perform this job proficiently; LEVEL OF EDUCATION Minimum: High school diploma or comparable training and experience which provides skills to perform the job tasks competently CERTIFICATIONS, LICENSES, REGISTRATIONS Minimum: California Food Handlers Card or ServSafe Certificate. TECHNICAL REQUIREMENTS Minimum: Knowledge of basic commercial food handling methods and operation of food service equipment. Knowledge of commercial kitchen safety, sanitation and hygiene practices.

Chef This is a once in a lifetime opportunity for a culinary professional to join a renowned and prestigious group in Central North Carolina. Relocation provided. This position requires a senior level culinary skillset and has a salary budget up to $160,000 annually. The venue is a combination of high end banquets, catering and freestanding restaurant operations. The ideal chef will have a high-end background and currently be in the $100K+ income bracket commensurate with the level of responsibility. This opportunity will require culinary experience with F&B revenues above $10M from premium segments and/or brands. The venue is located in a prestigious area in central NC, parent company operates high end restaurants and hotel operations. This is considered a senior, high profile, high visibility position and will be compensated accordingly. Full benefits/vacation/PTO provided. Relocation, salary budget up to $160,000 To learn more about this opportunity please send your resume by return e mail. Presented by Tom Bull with Gecko Hospitality

Join a great team where people/patients/residents/customers/clients/students are at the heart of everything we do! Sodexo is seeking an Executive Chef for Del So Medical Center. Del Sol Medical Center is a 317 Bed Acute Care Level 2 Trauma Hospital. Del Sol has the following areas of speciality: Bariatrics, Oncology, Medical Surgery, Labor & Delivery, Orthopedics, Surgery Center, Rehab Services, CVICU, Heart Recovery, and Emergency Services. Del Sol Food Services Cafe generates 1 Million in retail sales year. The Food and Nutrition Services Department also has two full service doctor's lounges, where we provide food and beverage services. The successful candidate will: implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO's, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark; FMS: monitoring, Audits, implementation and standardization for new menus; be responsible for Food and Physical Safety and annual training for all hourly associates; Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books; Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits; continue sustainability program with the direction of Director of Culinary Operations; improve and standardize catering and banquet services, create menus based on client needs; implement innovative and fresh ideas in retail, catering and patient services; and/or create interpersonal relationships with clients in hospital. 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 standards and implements company policies; strong management skills and previous experience working in a high-volume facility; high end catering and dining experience and a passion for culinary arts; a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment; experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset; menu planning experience and a strong understanding of current culinary trends; proven to effectively communicate to multiple audiences and develop strong relationships with customers; the ability to multitask and proven effectiveness in a high-standards driven environment; a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts; the ability to successfully lead, develop and train a team; creative and effective problem-solving and project management skills; proficient computer skills as well as exceptional organizational and customer services skills; Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and/or Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a small sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution Key Duties -Executes the culinary function -Customer & Client satisfaction -Manages food & physical safety program. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Sodexo is seeking a regional support Executive Chef 3 for Senior Living accounts in the Midwest Region. This position will require travel with some overnight stays. Typical schedule will be 10 days on/4 days off. Candidate must reside in Midwest states of Iowa, Illinois, or Wisconsin. The successful candidate will: implement and standardize all culinary systems and procedures for residents: Catering, production, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark; FMS: monitoring, Audits, implementation and standardization for new menus; be responsible for Food and Physical Safety and annual training for all hourly associates; Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books; Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits; improve and standardize catering and banquet services, create menus based on client needs; create interpersonal relationships with client and residents. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background; with prior experience working in a senior living or healthcare environment is desired; excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset; menu planning experience and a strong understanding of current culinary trends; a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts; the ability to successfully lead, develop and train a team; proficient computer skills as well as exceptional organizational and customer services skills; Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and Culinary degree is a plus. Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary 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 Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

The Catering Sales Manager is responsible for booking banquet functions from orientation to event. He/she also supports the Director of Catering by completing task as directed.Job Duties:Maintain or exceed budgeted booking goals and revenue in all special event areas (food, beverage, other).Experience selling to a variety of market segments.Ability to thrive in high-volume, high-pace sales office.Consistently book repeat business by having a track record of long term client relationships.Actively participate in industry related organizations (WIPA, CHAMBER, NACE, MPI).Thorough knowledge of sales techniques including strong closing skills and negotiation skills.Comfortable with site inspections and client presentations.Participate in trade shows and sales blitzes.Track record of strong prospecting efforts.Actively participate in community/civic activities to maintain awareness within community and to create booking opportunities.Excellent creative skills to provide innovative set-ups, menus, and functions for groups. Ability to generate creative and innovative menus while working closely with Chef on pricing specialty menus.Work closely with banquet department on operations and event execution. Ability to quickly evaluate alternatives and decide on a plan of action.Provide complete and detailed banquet event orders to set the operations team up for success.Experience providing Audio Visual equipment and operating Audio Visual as a profit center.Excellent knowledge of computers, specifically Delphi, Sales Force, Word and Excel.Ability to work with outside vendors to ensure client satisfaction for all events and groups.Comply with attendance rules and all other company policies and guidelines.Education/Experience:3+ years in Catering Sales required.Must have experience at a similar size property and with a similar sales volume.High School Diploma required; Bachelor's Degree preferred.Advanced knowledge of venue features, benefits, and competing venues within the market.Knowledge of restaurant operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.Able to set priorities, plan, organize, and delegate.Written communication skills to be concise, well organized, complete, and clear.Strong organization skills and attention to detail.Ability to work effectively under time constraints and deadlines.Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.Positive attitude, ability to work well in a fast paced environment, and have fun in the workplace.Required Skills:Excellent interpersonal, verbal, and written communication skills.Advanced knowledge of sales skills, revenue management, training, and motivation of peers.Work with fluctuating schedule based on departmental requirements.Observe all SRC Polices and Procedures.Detailed oriented with a strong emphasis on accuracy.Strong background in hospitality and event planning.Must possess strong PC skills with a working knowledge of MS Excel, Word, Office, Outlook, Delphi, and SalesForceSchedule Requirements:Full-timeSchedule may fluctuate based on departmental requirementsTravel Requirements:Local travel required when considered necessary.Physical Demands:Must be able to walk, stand or sit for hours at a time. Lift and carry up to 25lbs.Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.We arean Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.Specialty Restaurants Corporation maintains a drug free workplace.The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

Catering Sales Manager (CSM) CAVA can trace its roots back to a single restaurant in Bethesda, Maryland. Today it includes nearly 90 fast-casual Mediterranean restaurants and a line of chef-crafted dips and spreads sold in Whole Foods Markets nationwide. In 2018, CAVA joined with Zos Kitchen - and together, we're sharing a passion for bold, craveable meals and exceptional guest experiences with eaters across the country. From our restaurants to our support center, CAVA team members foster a culture built on five pillars: Positivity - We believe in the power of positivity. Every one of us can change someone's day for the better. Transparency - We believe in open and respectful communication. We use transparency to help us make decisions and inform how we talk to each other. Humility - We can always find ways to improve. The more we learn, the more we see how much we don't know and how much we need others to help us learn to grow. Fanaticism - We are passionate about our mission and the opportunity to turn every guest into a fanatic. We bring that energy to everything we do. Thoughtfulness - To us, every detail matters. We go above and beyond for our guests, our teams, and our communities. The Role:The Catering Sales Manager reports directly to the Regional sales manager and is responsible for working in partnership with the Operations Area Leader to drive market catering sales. The CSM is responsible for sourcing leads, developing and maintaining client relationships, and securing catering sales for the assigned market.What You'll Do:Reports to the Regional Sales Manager to define market sales strategy and develop tactical plans to achieve quarterly sales targets.Drives Catering Sales business performance by daily prospecting via phone, canvassing, and conducting on-site client sales demonstrations.Develop and grow relationships with key accounts to maximize sales potential and frequency.Works closely with Catering Coordinators (CC), Area Leaders and GMs to support sales strategies and effectively execute tactics that grow Catering sales locally.Contact lapsed customers to understand how their catering needs have changed and build relationships to drive future catering sales.Provide regular sales updates to your operations team to foster a competitive environment and reward excellence.Work with RSM to assess participation in trade shows, industry events, and networking opportunities to ensure highest ROI.The Qualifications:Bachelor's degree in Business Administration, Hospitality Management, or other relevant major preferred. Equivalent relevant work experience may be accepted in lieu of degree.3-5 years sales experience required; business-to-business sales with a consultative selling approach preferred. Track record of consistently reaching or exceeding sales goals.Sales experience in a catering and/or restaurant environment strongly desired.Strong cold calling and sales presentation skills, and ability to turn leads into sales. Professional presence, ability to adapt message and approach to the audience, and ability to relate to a wide variety of people and tailor communication accordingly.Strong written and verbal communication skills.Self-starter with the ability to work autonomously.Ability to overcome objections and handle challenges with a consistent and professional presence.Experienced selling to a wide cross section of channels (i.e. corporate, medical, athletics, education, retail, etc.) with a focus on B2B sales.Strong knowledge of local/regional corporate sales opportunities and experience at successfully targeting key decision makers.Proficient with using and maximizing a Customer Relationship Management (CRM) software or other contact management systems.Experience with online ordering systems a plus.What We Offer:A competitive base salary, plus bonus and commissions Unlimited paid time offA generous benefits package that includes: health, dental, vision, telemedicine, and pet insurance401k enrollment with CAVA contribution after one yearFree CAVA foodPaid parental, bereavement and community service leaveThe opportunity to be on the ground floor of a rapidly growing brandCAVA - joining "A culture, not a concept"

We are excited to announce it is accepting applications for Catering Sales Manager for the Le Meridien Hotel Arcadia. Scheduled to open in March of 2021, this 227 room property sits across the street from the iconic Santa Anita racetrack in downtown Arcadia. Ability to speak Mandarin strongly preferred for this location and role.Essential Functions and Responsibilities of the job include but are not limited to:• Adhere to Pacifica's Pure Stay guidelines to ensure the health, safety and comfort of our team members and guests.• Utilize Proper Protective Equipment (PPE) as required and in accordance with property specific guidelines• Solicit new and existing accounts to meet and exceed revenue goals through telephone, outside sales calls, site inspections and written communication.• Maximize revenue by selling all facets of the hotel including room rental, AV and other revenue generating opportunities.• Provide overall direction and coordination for events to restaurant/banquet staff.• Negotiate effectively to achieve maximum revenue while satisfying customer needs.• Review and update banquet menus/packages/upgrades regularly to maximize revenue and ensure customer needs are met.• Participate in industry and civic organizations and events to take advantage of networking opportunities to build relationships and secure new business.• Proactively pursue and manage all catered events for the hotels.• Create menu presentations to potential customers.• Execute and support the operational aspects of booked business (general proposals, contracts, customer correspondence).• Communicate all relevant information to the chef/banquet staff and other appropriate departments in a detailed manner.• Greet host (on-site contact) for assigned event and provide formal introduction and pass on to Banquet Captain.• Complete quarterly sales objectives and ongoing action plan, as directed by the Director of Sales.• Conduct hotel site inspection and customer presentations.• Use negotiating skills and creative selling abilities to close on business and negotiate contracts.• Complete weekly and monthly sales reports.• Respond promptly to all sales related inquires and correspondence from customers, prospects and lead referrals.• Conduct weekly quota of proactive sales calls in the form of telephone calls, hotel site inspections, trade shows and networking functions/meetings.• Promote all Company managed hotels when appropriate.• Travel as necessary for sales calls and trade shows.Skills/Abilities/Other Requirements: Must have strong English skills, both oral and written. Speaking Mandarin Chinese is strongly preferred for this position. Strong presentation, communication and organizational skills required. Ability to make timely, effective decisions. Ability to prioritize, organize and make good judgments. Ability to maintain good team member relations. Ability to develop and maintain effective guest relations. Ability to work long hours, 5 to 6 days a week. Basic accounting procedures. Computer skills; Word, Excel and PowerPoint. Valid driver's license with proof of auto liability insurance. Dependable.Physical Requirements: Driving, walking, standing, sitting. Repetitive bending, stooping, twisting, carrying and lifting up to 35 lbs. Reaching above, at and below shoulder level.Health Benefits, Travel Perks & MoreMedical, Dental and Vision Insurance, 401k, Vacation and Sick Leave are offered with this position. We also encourage quarterly team building and giving back to the communities in which we work through regular volunteering, and select charity promotions throughout the year.

The OpportunityDelaware North's Patina Restaurant Group prides itself on delivering the highest quality of food, wine, and service to our guests from around the world. The key to our success is our passion for food and wine, our attention to detail, and our talented, hard-working associates. We're hiring a Catering Sales Manager to join us in support of our newly formed partnership with the PGA. Our ideal candidate is goal-oriented, has extensive catering sales experience and knowledge, and can develop and execute strategic sales and marketing plans while maximizing revenues. ResponsibilitiesWork closely with our client, the PGA, and catering staff to produce exceptional events that drive positive public opinion.Plan, coordinate, and execute all catering events from start to finish and ensure the highest quality of product and service throughout. Negotiate prices and arrangements with clients, draws up contracts, and secures client's signature and deposit. Use professional sales techniques to negotiate the best possible terms and conditions that satisfy customer (internal and external) requirements.Manage the customer decision and relationship process. Coordinate with operations managers to organize necessary banquet, kitchen, and service staff and arrangements for each event. Maintain an excellent track record of maintaining budgetary allotments and exceeding guests' expectations in satisfaction. Document and reviews all records for each catering event and analyze what can be done to improve booking sales. Facilitate repeat and new business for catering functions and exceed the sales expectations of the Catering and Special Events Department. Maintain an excellent knowledge of food, wine, and spirits while marking our brand. Develop effective presentations (orally and written) where ideas, opinions, recommendations and conclusions are strong understanding and expertise in the sales process. Design and deliver appropriate catering menus by collaborating with clients and chefs.QualificationsA minimum of 3 years catering sales experience in a full service, catering company, high volume restaurant, hotel, or other food and beverage unit with a similar capacity and clientele. Excellent Knowledge of food, wine, and spirits High-level understanding and expertise in the sales process. Excellent work habits and organizational skills to conducts detailed follow-through with clients and catering staff. Excellent verbal and written communication skills.Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. Strong financial and computer skills; has experience working with and an understanding of P's and contracts. Ability to navigate and utilize Microsoft Office Suite programs, appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems).Degree in event management, hospitality, business, marketing, event planning or applicable specializations is a plus.Who We AreAt Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us.Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer.

High volume restaurant group is searching for a seasoned Catering Sales Manager with a volume and upscale dining background in the Nashville area. The company is growing and will add at least 3 new locations this year throughout the U.S. 100% scratch chef-driven, very organized, and structured leadership with quality and culture being the top priorities. A solid understanding and background in restaurant operations as related to catering sales and events is a must. A prior hotel background in sales and operations would be considered. Excellent growth potential, benefits, compensation and bonus / commission plan.

A growing Hotel Management Group seeks an experienced Executive Chef to lead its culinary team and is responsible for defining the culinary experience for their full-service restaurant as well as their banquet and conference center catering. The Ideal Candidate will be passionate about building a destination restaurant for the community and discovering the many options for locally farmed and sourced ingredients and incorporate them into the menu. Are you looking for a new opportunity with a stable company with a great culture that offers opportunities for professional growth? If so, please submit your resume today!Executive Chef Responsibilities:Develops and leads a culture within the kitchen of passionate, creative, team-oriented, and guest-focused professionals to ensue culture consistency through the property.Develops well-defined recipes and portion specifications for the restaurant; including seasonal menu items using locally sourced ingredients from independent farmers and growers when available.Provides oversight and direction on all menu items from breakfast through dinner and including special events, banquets, and conferences.Trains staff on the fundamentals of quality cooking and excellent plate presentation, frequently reviewing finished products for quality and presentation before the orders are sent to the guest.Reviews daily/weekly/monthly food cost reports with key kitchen and F team members.Ensures compliance with all food handling, storage, preparation, sanitation, safety, and equipment standards.Executive Chef Qualifications:Bachelor's degree in culinary arts or in a related area, such as hospitality. Experience will be considered in lieu of a degree.At least four years of progressive experience in an upscale, high-volume restaurant is required, with catering and food production experience preferred.Ability to problem-solve with solid verbal and written communication skills.Have or obtain nationally recognized food sanitation certificate, such as Servsafe or TIPS.Executive Chef Benefits:Competitive Salary - $65,000 to $70,000BonusHealth InsuranceVacation/PTO401K

Put your passion for food and culinary experience to use and join our remarkable culinary team. We are seeking aChefs Assistantwho: Has the drive to create a unique dining experience for patients, visitors and employees. Is comfortable working in a fast-paced and continually changing environment. Prepares ingredients and checks inventory. Assembles meals and delivers to patients. Maintains kitchen order by ensuring cleanliness of work areas. Assembles food to meet catering expectations. Ensures food stations, coolers, and vending machines are fully stocked. Chefs Assistantsare eligible for: Starting wage of $15.00 per hour, plus additional pay for working evening and weekend hours. Paid time off, including 16 days of vacation time for full-time employees. A free bus pass to assist with transportation to and from work. Continuing education for both professional and personal growth. Work Experience: Preferred Previous food service and/or customer service experience Licenses and Certifications: Preferred ServSafe Certification Required Skills, Knowledge, and Abilities: Excellent customer service skills courteous, positive, and sensitive to customer and patient needs. Customer and patient focused. Must have the mindset that the customer or patient always comes first. Willing to go the extra mile to help guests, customers and other staff. Must be able to work in a constantly changing environment and rapidly adapt to organizational and departmental change. Willingness to work other positions when needed by the operation. Ability to problem solve and work independently. Communicates effectively by sending, receiving and responding to information ensuring high level of customer satisfaction. Able to understand, speak and write in English. Ability to work in a team and foster an environment of helping others. Ability to perform simple math calculations. Physical Requirements: Medium: Ability to lift up to 50 pounds maximum with frequent lifting and/or carrying objects weighing up to 25 pounds. Work Schedule: We have multiple full-time opportunities available working day or day/evening schedules.Hours may vary based on the operation needs of the department. University Hospitalin Madison is a Magnet-designated facility thatsranked Wisconsins #1 hospitaland considered one of the nations leading hospitals, teaching institutions and referral centers. Learn more about this opening UW Hospital and Clinics benefits UW Health values and embraces diversity and is proud to be an Equal Employment Opportunity, Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, gender identity or expression, sexual orientation, age, status as a protected veteran, among other things, or status as a qualified individual with disability.

This position is Monday-Friday starting at 6am to 2pm depending on the need of the catering. As part of the culinary team, you will be responsible for the following: Overall catering events and customer service issues with catering,deliver, set-up and pick-up of caterings. Manage cost controls and control expenditures of the account. You will have the ability to work aside the Executive Chef on planning and creating event menus. You must be very detailed and organized with time management of prep work and event deliveries. The catering position is part of new culinary programs that roll out in the unit. You should have the knowledge with purchasing and managing inventory in assigned area. Qualifications: High volume production and catering experience is essential. Scratch made cooking experiences Creativity and up to date on catering/event trends Previous experience managing cost controls Desire to learn and grow with a top notch food service company. Pass a background check and drug screen and ServSafecertification or food handler's card required. Thomas Cuisine is an award-winning, privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods. We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities and corporate dining facilities. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values and building relationships while "doing the right thing". We seek to make a valuable difference to those we serve- one nutritious meal at a time. REAL Food | Genuine Service | Enduring Relationships

Camp Navarro is seeking a talented and dynamic Executive Chef to lead our Culinary department. Our growing business is evolving from operating events and festivals to also incorporating transient hotel bookings for 2021. The ideal candidate has extensive experience in executing both catering at scale in addition to restaurant and more intimate, fine dining offerings. Experience with wood fired pizza ovens, as well as other forms of active/fire cooking, are major considerations to accompany traditional kitchen meal planning and execution. Showcasing Cal/Med cooking and other ethnic flavors is part of our vision and the preferred candidate is excited to build a world-class food program appropriate for our wine country venue with mainly a Bay Area clientele that knows and enjoys food and wine. This candidate is personable and represents Camp Navarro well with guests, staff and vendors, a highly organized, effective people manager with experience leading complex operations with a passion for nature, environmental stewardship. This position is a year round, exempt role which includes competitive compensation, the opportunity to work with a diverse range of clientele and co-workers, and the joy of creating truly unique events in a stunning location! Requirements: Education: Bachelor's degree in Culinary Science or Arts or related certificate or equivalent work experience. Current Food Safety Manager Certification. Experience: Minimum of 2 years of Exec Chef or equivalent Kitchen Management experience. Minimum of 6 years of food service experience, preferably with some experience in high volume banquet or catering food production. Must have broad food and beverage knowledge and strong staff management capabilities. Qualifications Excellent oral and written communication skills, including computer literacy and knowledge of basic word programming, spreadsheet, and data entry functions Strong passion for culinary excellence In-depth skills and knowledge of all kitchen operations Extensive knowledge of menu development, cost and wage control Capable of producing a consistent product in a timely manner Resilient in stressful situations and always able to handle last minute requests Exceptional customer service skills Demonstrates ability to understand and effectively implement written and verbal instructions Strong team orientation and ability to work with any department to accomplish assigned tasks Ability to quickly problem solve and make sensible decisions. Excellent interpersonal skills and recognition by others as a respected member of the team Must possess excellent attention to detail, a high level or organization, and the ability to multitask, follow through and re-prioritize well to meet deadlines on multiple projects. Must be able to speak, read, write and understand the primary language(s) used in the workplace Maintains regular attendance, is consistently on time and complies with all Camp Navarro standards Scheduling flexibility to meet operational needs About Camp Navarro Camp Navarro is Northern California's premier 'back to nature' hospitality property, and is available for corporate retreats, weddings, festivals, conferences, camps and other creative events and transient hotel bookings. Camp Navarro is ideally situated in the coastal redwoods between the Anderson Valley wine country and the spectacular Mendocino coast. The property features 32 cabins, 75 idyllic 'glamping' style lodging and camping units, a 10,000 square foot main lodge, and countless outdoor areas for dining, sports and activities. The team at Camp Navarro shares a passion for nature, environmental stewardship, and the protection and conservation of precious natural resources. Equal Opportunity Employer.