Achieve desired results through established methods, procedures and guidelines to maintain desired standards, and high quality service. Monitor results through inspection, evaluation and analysis. Makes changes if necessary to achieve end result. Responsible for supervising staff and the overall daily management of a designated shift. Supports, administers and manages operational goals and monitors achievements of performance and profit objectives. Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction. Develops and produces menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service. May be responsible for assisting in the budget process for the department by providing recommendations; supports compliance to departmental budget initiatives; reporting budget concerns to manager. Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Responsible for maintaining of cost control methods and procedures by monitoring consistent pars and inventory. Responsible for maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management. Maintains strict confidentiality in all departmental and company matters. Associates Degree (A.A.) in culinary or related field; minimum of four years culinary experience in multiple venues, or equivalent combination of education and experience. Minimum of three years previous supervisory experience required. Must have excellent verbal and written communication skills. Must be proficient in Microsoft applications (Excel, Word, and Outlook). Flexible to work all Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.
Sep 15, 2019
Full time
Achieve desired results through established methods, procedures and guidelines to maintain desired standards, and high quality service. Monitor results through inspection, evaluation and analysis. Makes changes if necessary to achieve end result. Responsible for supervising staff and the overall daily management of a designated shift. Supports, administers and manages operational goals and monitors achievements of performance and profit objectives. Create effective and efficient schedules, while maintaining labor costs, meeting staffing objectives and achieving guest satisfaction. Develops and produces menu items as listed in each restaurant. Follows all prep lists and ensure kitchens are stocked and ready for service. May be responsible for assisting in the budget process for the department by providing recommendations; supports compliance to departmental budget initiatives; reporting budget concerns to manager. Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise. Responsible for maintaining of cost control methods and procedures by monitoring consistent pars and inventory. Responsible for maintaining established quality assurance procedures to ensure acceptable health department and customer service standards. Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management. Maintains strict confidentiality in all departmental and company matters. Associates Degree (A.A.) in culinary or related field; minimum of four years culinary experience in multiple venues, or equivalent combination of education and experience. Minimum of three years previous supervisory experience required. Must have excellent verbal and written communication skills. Must be proficient in Microsoft applications (Excel, Word, and Outlook). Flexible to work all Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.
Position Purpose: Responsible for all food planning, preparation, production and control for all food and catering facilities that meet Good Eats Group standards of quality. Coach team members in sharing the Good Eats Group Culture and curate the development of all team members. ESSENTIAL FUNCTION Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, ordering, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from guests, social media outlets and team members, make judgements and take action to implement suggestions for improvement. Maintain working rapport with all team members for efficient operation and service to the guests. Organize and conduct meetings with the culinary team. Collaborate on the menu creation with cross-functional team, implement new seasonal/regional menus. Present menu items for monthly, weekly, promotional and holiday marketing. Leverage menu offerings based on current food trends and regional tastes. Invent menu selections for special catering themes and parties in accordance with guest's budgetary guides and expectations. Confer with the General Manager regarding any new selections and changes. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. Special projects and assignments for continuous improvement. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. · Assist General Manager in estimating annual food budget · Observe the latest trends in food presentation/pricing and menu offerings · Monitor food preparation, plate presentation, sanitation and guest service during peak periods to oversee restaurant operations · Maintain team member schedule for proper staffing · Repair or report any equipment in need of repair or replacement to General Manager · Perform other duties as requested, such as VIP parties and team meeting meetings · Participate in the Manager-on-Duty Program as designated by the General Manager
Sep 12, 2019
Full time
Position Purpose: Responsible for all food planning, preparation, production and control for all food and catering facilities that meet Good Eats Group standards of quality. Coach team members in sharing the Good Eats Group Culture and curate the development of all team members. ESSENTIAL FUNCTION Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, ordering, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from guests, social media outlets and team members, make judgements and take action to implement suggestions for improvement. Maintain working rapport with all team members for efficient operation and service to the guests. Organize and conduct meetings with the culinary team. Collaborate on the menu creation with cross-functional team, implement new seasonal/regional menus. Present menu items for monthly, weekly, promotional and holiday marketing. Leverage menu offerings based on current food trends and regional tastes. Invent menu selections for special catering themes and parties in accordance with guest's budgetary guides and expectations. Confer with the General Manager regarding any new selections and changes. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. Special projects and assignments for continuous improvement. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. · Assist General Manager in estimating annual food budget · Observe the latest trends in food presentation/pricing and menu offerings · Monitor food preparation, plate presentation, sanitation and guest service during peak periods to oversee restaurant operations · Maintain team member schedule for proper staffing · Repair or report any equipment in need of repair or replacement to General Manager · Perform other duties as requested, such as VIP parties and team meeting meetings · Participate in the Manager-on-Duty Program as designated by the General Manager
Steubens Arvada is seeking Chef de Cuisine candidates for our Ralston Rd location. Steubens is one of three concepts from Secret Sauce F, the locally-owned,independent restaurant group based in Denver. Our first restaurant, Vesta, opened in 1997 in the Lodo area of downtown Denver. Steubens first location followed in 2006 and quickly gained great popularity with its regional American menu, award-wining classic cocktail program, and eye-catching design. Ace Eat Serve, a multi-use eatery consisting of Asian restaurant,ping-pong hall, event space, plus patio and bar, opened in 2012 next door to Steubens. In early 2016, Steubens opened its second location on Ralston Road in Arvada, CO., another neighborhood with great history that welcomes an evolving restaurant scene.The ideal applicant has previous kitchen management experience as well as experience working professionally and productively in every station of a kitchen.These individuals should be clean, efficient, and detail-oriented. Strong leadership and communication skills and the ability to demonstrate consistent, positive energy is an absolute must. (Ill-tempered chefs or those susceptible to losing their coo lneed not apply.) Candidates should have the ability to confidently guide and direct kitchen staff. Cost and labor analysis are reviewed weekly so applicants should be comfortable with or very willing to learn the numbers side of kitchen management.Job responsibilities include food cost management, inventory control,schedule writing, and input into creating menu items or daily specials.This is a salary position with comprehensive benefits including paid medical, dental,and vision insurance. Salary is negotiable.Desired Skill Set & Qualifications: High school diploma or equivalent 3 or more years kitchen experience, minimum 1 year management experience preferred Strong kitchen skills, technique, and proficiency in all kitchen stations. Strong leadership, management, and communication skills; ability to provide feedback, communicate clearly, resolve conflict, and foster teamwork Experience and passion for working with Regional American Cuisine Working knowledge or willingness to learn administrative duties including cost and labor analysis, not afraid of computersBenefits* 100% Paid Medical, Dental, Vision Insurance* Quarterly Bonus Program* Paid Vacation Time* 401k w/ Employer Match (1 year, 1,000 hours required)* Parking, Company Cell Phone account, Dry Cleaning* Comp Food and Beverage at home restaurant* $1,000 dining account at sister restaurants per year, followed by 50% discount after exhausted* Discounted membership plans at Core power Yoga, Colorado Athletic Club, Movement Climbing Gym, 24 Hour Fitness
Sep 11, 2019
Full time
Steubens Arvada is seeking Chef de Cuisine candidates for our Ralston Rd location. Steubens is one of three concepts from Secret Sauce F, the locally-owned,independent restaurant group based in Denver. Our first restaurant, Vesta, opened in 1997 in the Lodo area of downtown Denver. Steubens first location followed in 2006 and quickly gained great popularity with its regional American menu, award-wining classic cocktail program, and eye-catching design. Ace Eat Serve, a multi-use eatery consisting of Asian restaurant,ping-pong hall, event space, plus patio and bar, opened in 2012 next door to Steubens. In early 2016, Steubens opened its second location on Ralston Road in Arvada, CO., another neighborhood with great history that welcomes an evolving restaurant scene.The ideal applicant has previous kitchen management experience as well as experience working professionally and productively in every station of a kitchen.These individuals should be clean, efficient, and detail-oriented. Strong leadership and communication skills and the ability to demonstrate consistent, positive energy is an absolute must. (Ill-tempered chefs or those susceptible to losing their coo lneed not apply.) Candidates should have the ability to confidently guide and direct kitchen staff. Cost and labor analysis are reviewed weekly so applicants should be comfortable with or very willing to learn the numbers side of kitchen management.Job responsibilities include food cost management, inventory control,schedule writing, and input into creating menu items or daily specials.This is a salary position with comprehensive benefits including paid medical, dental,and vision insurance. Salary is negotiable.Desired Skill Set & Qualifications: High school diploma or equivalent 3 or more years kitchen experience, minimum 1 year management experience preferred Strong kitchen skills, technique, and proficiency in all kitchen stations. Strong leadership, management, and communication skills; ability to provide feedback, communicate clearly, resolve conflict, and foster teamwork Experience and passion for working with Regional American Cuisine Working knowledge or willingness to learn administrative duties including cost and labor analysis, not afraid of computersBenefits* 100% Paid Medical, Dental, Vision Insurance* Quarterly Bonus Program* Paid Vacation Time* 401k w/ Employer Match (1 year, 1,000 hours required)* Parking, Company Cell Phone account, Dry Cleaning* Comp Food and Beverage at home restaurant* $1,000 dining account at sister restaurants per year, followed by 50% discount after exhausted* Discounted membership plans at Core power Yoga, Colorado Athletic Club, Movement Climbing Gym, 24 Hour Fitness
Grand Tour, a new Parisian Bistro in Back Bay from the Select Oyster Bar team is set to open this fall and looking for an experienced Chef de Cuisine.This new neighborhood spot will join its sister restaurant, Select Oyster Bar (Boston Magazine Best New Restaurant 2015, Food & Wine Americas Best Wine Bars, Boston Magazine Best Wine Program 2016, Boston Magazine Best Seafood Restaurant 2019, Improper Bostonian Bostons Best Seafood 2016, etc.), which is located just around the corner.Candidates for this position will work closely with the General Manager and Chef/Owner Michael Serpa to provide top quality hospitality, food, & beverage. As at Select Oyster Bar, we are aiming to put together a tight knit team of restaurants pros and the CDC will be the face of the kitchen at Grand Tour.The Chef de Cuisine is a leading role and will run the day to day operations of the kitchen, including daily ordering, staffing, menu planning, specials, events, sanitation, staff meal, cost control, and more as we look to build our clientele and reputation in the neighborhood.Candidates should be hard working, dedicated to providing great hospitality, and respectful. The CDC position will set the tone for the kitchen and we expect to operate a creative, relaxed, high quality, and high volume kitchen in an intimate space. The concept of Grand Tour is a take on the progressive independent bistros run by chefs in Paris. We look to blend some bistro classics along with creative vegetable focused dishes, and the CDC will work closely with our purveyors and local farms to showcase seasonal offerings.This position will be for a Fall 2019 Opening.Kitchen Spanish is a plus, but not a requirementAll Candidates must have 3-5 years of experience in a sous chef/chef de cuisine/executive chef role.Culinary School experience a plus, but not a requirement.ServSafe certification a plus, but not a requirement.5 day set schedule and 2 consecutive days off.Paid vacation and health care.Competitive pay and future growth opportunities for the right candidates.All interested candidates should reply via email with a Resume in PDF format. No responses without a resume will be considered.
Sep 10, 2019
Full time
Grand Tour, a new Parisian Bistro in Back Bay from the Select Oyster Bar team is set to open this fall and looking for an experienced Chef de Cuisine.This new neighborhood spot will join its sister restaurant, Select Oyster Bar (Boston Magazine Best New Restaurant 2015, Food & Wine Americas Best Wine Bars, Boston Magazine Best Wine Program 2016, Boston Magazine Best Seafood Restaurant 2019, Improper Bostonian Bostons Best Seafood 2016, etc.), which is located just around the corner.Candidates for this position will work closely with the General Manager and Chef/Owner Michael Serpa to provide top quality hospitality, food, & beverage. As at Select Oyster Bar, we are aiming to put together a tight knit team of restaurants pros and the CDC will be the face of the kitchen at Grand Tour.The Chef de Cuisine is a leading role and will run the day to day operations of the kitchen, including daily ordering, staffing, menu planning, specials, events, sanitation, staff meal, cost control, and more as we look to build our clientele and reputation in the neighborhood.Candidates should be hard working, dedicated to providing great hospitality, and respectful. The CDC position will set the tone for the kitchen and we expect to operate a creative, relaxed, high quality, and high volume kitchen in an intimate space. The concept of Grand Tour is a take on the progressive independent bistros run by chefs in Paris. We look to blend some bistro classics along with creative vegetable focused dishes, and the CDC will work closely with our purveyors and local farms to showcase seasonal offerings.This position will be for a Fall 2019 Opening.Kitchen Spanish is a plus, but not a requirementAll Candidates must have 3-5 years of experience in a sous chef/chef de cuisine/executive chef role.Culinary School experience a plus, but not a requirement.ServSafe certification a plus, but not a requirement.5 day set schedule and 2 consecutive days off.Paid vacation and health care.Competitive pay and future growth opportunities for the right candidates.All interested candidates should reply via email with a Resume in PDF format. No responses without a resume will be considered.
Sous Chef/ Kitchen ManagerYerba Buena/ SOMA Restaurant Group... We have talented Chefs that have been featured all around the world. If you are looking to work with seasoned professionals that love to create, engage and grow, you will love our culinary team. We are looking for strong organized leaders to join and collaborate with us. Make your mark as a Chef, manage a strong team and provide consistently great food. - Ability to perform a variety of cooking techniques, cuisines, and kitchen duties- Must be able to communicate clearly with managers, executive chef, kitchen and dining room personnel and guests- Prepare food items, ensuring consistency and compliance with the Chef's standards of Excellence- Provide courteous and informative service - Follow restaurant guidelines concerning guest services, food, and physical safety- Knowledge and understanding of maintenance and equipment/space cleaning requirements. - Catering background a plus. - Culinary degree preferred, but not required.--- Ability to make amazing vegan soups a big plus.- Full-time position - Compensation will be based on experience and training --Must be available days, nights and weekends To apply: please send an email with the subject line "Kitchen Manager" or "Sous Chef" In the body of the email, include a summary of who you are and what you would like to pursue in your career. Please include a current resume as an attachment. Thank you! BOH/Kitchen/CDC/Sous Chef/
Sep 07, 2019
Full time
Sous Chef/ Kitchen ManagerYerba Buena/ SOMA Restaurant Group... We have talented Chefs that have been featured all around the world. If you are looking to work with seasoned professionals that love to create, engage and grow, you will love our culinary team. We are looking for strong organized leaders to join and collaborate with us. Make your mark as a Chef, manage a strong team and provide consistently great food. - Ability to perform a variety of cooking techniques, cuisines, and kitchen duties- Must be able to communicate clearly with managers, executive chef, kitchen and dining room personnel and guests- Prepare food items, ensuring consistency and compliance with the Chef's standards of Excellence- Provide courteous and informative service - Follow restaurant guidelines concerning guest services, food, and physical safety- Knowledge and understanding of maintenance and equipment/space cleaning requirements. - Catering background a plus. - Culinary degree preferred, but not required.--- Ability to make amazing vegan soups a big plus.- Full-time position - Compensation will be based on experience and training --Must be available days, nights and weekends To apply: please send an email with the subject line "Kitchen Manager" or "Sous Chef" In the body of the email, include a summary of who you are and what you would like to pursue in your career. Please include a current resume as an attachment. Thank you! BOH/Kitchen/CDC/Sous Chef/
JOB OVERVIEW:Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO:Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS:1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion.2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately.3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day.4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity.5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications.6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind.7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible.8. Ensure the team has all the information, products and tools necessary to be successful.9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests.10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service.14. Comply with attendance rules and be available to work on a regular basis.15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES:Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
Sep 07, 2019
Full time
JOB OVERVIEW:Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO:Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS:1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion.2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately.3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day.4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity.5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications.6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind.7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible.8. Ensure the team has all the information, products and tools necessary to be successful.9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests.10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service.14. Comply with attendance rules and be available to work on a regular basis.15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES:Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
Woodshed Smokehouse in Houston is looking for a Chef de Cuisine to manage it's new location opening early 2020. JOB OVERVIEW:Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO:Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS:1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion.2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately.3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day.4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity.5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications.6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind.7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible.8. Ensure the team has all the information, products and tools necessary to be successful.9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests.10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service.14. Comply with attendance rules and be available to work on a regular basis.15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES:Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
Sep 07, 2019
Full time
Woodshed Smokehouse in Houston is looking for a Chef de Cuisine to manage it's new location opening early 2020. JOB OVERVIEW:Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO:Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS:1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion.2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately.3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day.4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity.5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications.6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind.7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible.8. Ensure the team has all the information, products and tools necessary to be successful.9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests.10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service.14. Comply with attendance rules and be available to work on a regular basis.15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES:Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
The iconic Junipine Resort in the heart of Oak Creek Canyon is seeking an experienced Chef de Cuisine for our restaurant. The ideal candidate will possess an entrepreneurial spirit and a strong sense of ownership. Candidates should have an affinity for inspired cuisine, and an ability to create, standardize and streamline a menu. An understanding of purchasing, food cost, and labor are paramount to this position as well as keeping staff, motivated and inspired. This is a working chef position. The Chef de Cuisine will focus on culinary excellence which adds to "The Junipine Experience" for our guests and staff. The position requires a five week workweek with flexibility to work early mornings, evenings, weekends and holidays.
Sep 07, 2019
Full time
The iconic Junipine Resort in the heart of Oak Creek Canyon is seeking an experienced Chef de Cuisine for our restaurant. The ideal candidate will possess an entrepreneurial spirit and a strong sense of ownership. Candidates should have an affinity for inspired cuisine, and an ability to create, standardize and streamline a menu. An understanding of purchasing, food cost, and labor are paramount to this position as well as keeping staff, motivated and inspired. This is a working chef position. The Chef de Cuisine will focus on culinary excellence which adds to "The Junipine Experience" for our guests and staff. The position requires a five week workweek with flexibility to work early mornings, evenings, weekends and holidays.
We invite you to join our team of professionals at an authentic French crperie featuring a full bar and high-end creations inspired by cuisines from around the world. We focus on organic, sustainable farm-to-table ingredients, with a menu and daily chalkboard specials driven by seasonally available products..... are looking for creative energetic professionals with attention to detail who understand the importance of both the quality of the ingredients and the art of presentation
Sep 06, 2019
Full time
We invite you to join our team of professionals at an authentic French crperie featuring a full bar and high-end creations inspired by cuisines from around the world. We focus on organic, sustainable farm-to-table ingredients, with a menu and daily chalkboard specials driven by seasonally available products..... are looking for creative energetic professionals with attention to detail who understand the importance of both the quality of the ingredients and the art of presentation
The Opportunity We have an immediate need for a passionate, hospitality driven Chef de Cuisine at Lincoln, our fine dining Italian restaurant at Lincoln Center. Responsibilities Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens throughout the company. Test and develop new recipes, staying one step ahead of the trends. Work directly with the Executive Chef to ensure the highest quality of ingredients are purchased and received. Work with and train all sous chefs and cooks. Ensure specifics in all recipes and food apportionment for every dish is met and being followed by cooks. Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance. Cook by example; demonstrate culinary techniques and/or methods to kitchen staff or guests. Monitor guest satisfaction, ensuring a world class experience. Qualifications Minimum 5 years as Exec Sous Chef and/or Chef de Cuisine or other senior leadership role in in a restaurant and hotel with similar style of dining, capacity and volume. Experience in fine dining or elevated Italian cuisine is preferred. Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certifications required. Strong financial and computer skills; has experience working with and an¿understanding of P&L's and budgeting. Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue's concept. Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards. Equal Employment Opportunity 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. More Information Multi-tiered Medical, Dental, Vision Insurance options 401(k) Plan with Match Paid Time Off, increases with length of service Quality Review Program: a quarterly amount of $$ that can be spent in most PRG restaurants Growth and Training Opportunities Equal Employment Opportunity Who We Are At Delaware North's Patina Restaurant Group, we are driven by our vision to delight guests by creating the world's best experiences today while reimagining tomorrow.
Sep 01, 2019
Full time
The Opportunity We have an immediate need for a passionate, hospitality driven Chef de Cuisine at Lincoln, our fine dining Italian restaurant at Lincoln Center. Responsibilities Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens throughout the company. Test and develop new recipes, staying one step ahead of the trends. Work directly with the Executive Chef to ensure the highest quality of ingredients are purchased and received. Work with and train all sous chefs and cooks. Ensure specifics in all recipes and food apportionment for every dish is met and being followed by cooks. Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance. Cook by example; demonstrate culinary techniques and/or methods to kitchen staff or guests. Monitor guest satisfaction, ensuring a world class experience. Qualifications Minimum 5 years as Exec Sous Chef and/or Chef de Cuisine or other senior leadership role in in a restaurant and hotel with similar style of dining, capacity and volume. Experience in fine dining or elevated Italian cuisine is preferred. Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certifications required. Strong financial and computer skills; has experience working with and an¿understanding of P&L's and budgeting. Possess a passion for culinary excellence with incredible skill to create exciting new dishes, appropriate for the venue's concept. Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards. Equal Employment Opportunity 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. More Information Multi-tiered Medical, Dental, Vision Insurance options 401(k) Plan with Match Paid Time Off, increases with length of service Quality Review Program: a quarterly amount of $$ that can be spent in most PRG restaurants Growth and Training Opportunities Equal Employment Opportunity Who We Are At Delaware North's Patina Restaurant Group, we are driven by our vision to delight guests by creating the world's best experiences today while reimagining tomorrow.
Bamboo Sushi is coming to Seattle! We are excited to bring the world's first sustainable sushi concept to the Seattle area with our soon to be open restaurant in University Village. We are seeking an experienced and highly energetic culinary leader to open our first of many restaurants in the Seattle market and continue the success we have seen in our Portland and Denver restaurants. The ideal candidate will have 5-7 years of high-volume experience in a culinary-focused environment. An excellent leader who will partner with their front of house counterpart in delivering an amazing culinary experience while continuing grow our mission of sustainability within the community. Bamboo Sushi offers a competitive salary and bonus program, excellent benefits and tremendous opportunity for growth. To learn more about the restaurant, please visit: To learn more about our company, please visit:
Aug 23, 2019
Full time
Bamboo Sushi is coming to Seattle! We are excited to bring the world's first sustainable sushi concept to the Seattle area with our soon to be open restaurant in University Village. We are seeking an experienced and highly energetic culinary leader to open our first of many restaurants in the Seattle market and continue the success we have seen in our Portland and Denver restaurants. The ideal candidate will have 5-7 years of high-volume experience in a culinary-focused environment. An excellent leader who will partner with their front of house counterpart in delivering an amazing culinary experience while continuing grow our mission of sustainability within the community. Bamboo Sushi offers a competitive salary and bonus program, excellent benefits and tremendous opportunity for growth. To learn more about the restaurant, please visit: To learn more about our company, please visit:
GROW YOUR CAREER WITH US At Norwegian Cruise Line, we know our future success depends on our ability to attract and retain the very best talent. We are seeking individuals that are passionate about hospitality and committed to being their personal best. As you learn more about our company, we think you will agree that there is no better time than now to become a member of the Norwegian Cruise Line H www.catererglobal...... click apply for full job details
Sep 03, 2019
Full time
GROW YOUR CAREER WITH US At Norwegian Cruise Line, we know our future success depends on our ability to attract and retain the very best talent. We are seeking individuals that are passionate about hospitality and committed to being their personal best. As you learn more about our company, we think you will agree that there is no better time than now to become a member of the Norwegian Cruise Line H www.catererglobal...... click apply for full job details
Aramark
1 Red Coat Ln, Kansas City, Missouri 64129, USA
Responsibilities:
Coordinate, plan, participate, and supervise the production, preparation and presentation of food.
Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.
Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.
Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned.
Qualifications:
Candidate will possess two to three years of post-high school education, preferably a culinary degree.
Two to three year’s experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred.
Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.
Aug 23, 2019
Full time
Responsibilities:
Coordinate, plan, participate, and supervise the production, preparation and presentation of food.
Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.
Supervise and participate in the production, preparation, and presentation of all foods for unit as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.
Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate, and perform special projects and other responsibilities as assigned.
Qualifications:
Candidate will possess two to three years of post-high school education, preferably a culinary degree.
Two to three year’s experience as a Sous Chef/Chef de Cuisine or related culinary position is preferred.
Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.
Locally owned upscale dining restaurant in the heart of downtown Boston is now hiring for executive chef. If you have 3+ years' experience in an upscale or scratch creative casual dining, high volume restaurant, a team player, strong work ethic and outstanding leadership skills we may be the place for you. We pride ourselves in high quality local food and great service, supporting our local farmers and attending to our customers' wants and needs. If you have the experience and desire to make a difference in your workplace this may be the job for you. Our Executive Chef is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The ideal candidate for this Executive Chef role brings 3+ years of Executive Chef level experience from a highly regarded upscale restaurant. We are looking for candidates with a proven track record in upscale to fine dining restaurants and the ability to positively lead a team of culinary associates. Experience with world cuisine will be looked upon favorably, as well as formal culinary training. $70,000 to $90,000 plus bonus and benefits For an immediate interview, please email your resume
Sep 15, 2019
Full time
Locally owned upscale dining restaurant in the heart of downtown Boston is now hiring for executive chef. If you have 3+ years' experience in an upscale or scratch creative casual dining, high volume restaurant, a team player, strong work ethic and outstanding leadership skills we may be the place for you. We pride ourselves in high quality local food and great service, supporting our local farmers and attending to our customers' wants and needs. If you have the experience and desire to make a difference in your workplace this may be the job for you. Our Executive Chef is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The ideal candidate for this Executive Chef role brings 3+ years of Executive Chef level experience from a highly regarded upscale restaurant. We are looking for candidates with a proven track record in upscale to fine dining restaurants and the ability to positively lead a team of culinary associates. Experience with world cuisine will be looked upon favorably, as well as formal culinary training. $70,000 to $90,000 plus bonus and benefits For an immediate interview, please email your resume
Glenlaurel Inn & Cottages
Rockbridge, OH 43149, USA
Job Description Sous Chef/Assistant Executive Chef Glenlaurel, A Scottish Inn & Cottages - Rockbridge, OH Glenlaurel Inn , a Select Registry Inn in the Hocking Hills area, is now hiring a Sous Chef for our Culinary Department. For those seeking to build their professional skills as a sous chef and receive a valuable, hands-on education in six and seven-course fine dining menus, this is the place for you! PLEASE NOTE: LOCAL CANDIDATES ONLY . We do not currently provide relocation. Scope of Responsibility: Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms resulting in outstanding guest satisfaction. In accomplishing this standard, he/she will be directly involved in guest greeting and ongoing guest interaction. An outgoing and well-mannered personality is a must. Duties and Responsibilities: 1) Helps select/develop menus, create new menu options and ensure all products are prepared in a consistent manner according to appearance, quality, and portion according to Glenlaurel Inn standards. Assists Executive Chef in ordering, inventory control, and scheduling. 2) Displays leadership by maintaining a positive work environment and displays a willingness to cooperate with other team members. Helps dining staff to meet and exceed established serving standards on a consistent basis. 3) Accept responsibilities and direction with professional attitude, meeting defined goals & objectives, and implementing instruction as directed by Executive Chef, but with minimal supervision, once training goals are met satisfactorily. 4) Ensure that all kitchen equipment is properly cleaned, maintained and in working order at all times in accordance with County Health Department and Glenlaurel Inn standards. Follows and enforces all applicable safety procedures specified for kitchen and service areas. 5) Remains at all times appropriately groomed and wears the uniforms provided by Glenlaurel Inn. Compensation will be dependent upon experience . 2 - 4 years of experience is preferred and you must be willing to become ServSafe certified. Flexible schedule and paid vacation. Must have reliable transportation . Please send a resume with all current contact information and references. NO PHONE CALLS or impromptu/unscheduled visits, please.
Sep 15, 2019
Full time
Job Description Sous Chef/Assistant Executive Chef Glenlaurel, A Scottish Inn & Cottages - Rockbridge, OH Glenlaurel Inn , a Select Registry Inn in the Hocking Hills area, is now hiring a Sous Chef for our Culinary Department. For those seeking to build their professional skills as a sous chef and receive a valuable, hands-on education in six and seven-course fine dining menus, this is the place for you! PLEASE NOTE: LOCAL CANDIDATES ONLY . We do not currently provide relocation. Scope of Responsibility: Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms resulting in outstanding guest satisfaction. In accomplishing this standard, he/she will be directly involved in guest greeting and ongoing guest interaction. An outgoing and well-mannered personality is a must. Duties and Responsibilities: 1) Helps select/develop menus, create new menu options and ensure all products are prepared in a consistent manner according to appearance, quality, and portion according to Glenlaurel Inn standards. Assists Executive Chef in ordering, inventory control, and scheduling. 2) Displays leadership by maintaining a positive work environment and displays a willingness to cooperate with other team members. Helps dining staff to meet and exceed established serving standards on a consistent basis. 3) Accept responsibilities and direction with professional attitude, meeting defined goals & objectives, and implementing instruction as directed by Executive Chef, but with minimal supervision, once training goals are met satisfactorily. 4) Ensure that all kitchen equipment is properly cleaned, maintained and in working order at all times in accordance with County Health Department and Glenlaurel Inn standards. Follows and enforces all applicable safety procedures specified for kitchen and service areas. 5) Remains at all times appropriately groomed and wears the uniforms provided by Glenlaurel Inn. Compensation will be dependent upon experience . 2 - 4 years of experience is preferred and you must be willing to become ServSafe certified. Flexible schedule and paid vacation. Must have reliable transportation . Please send a resume with all current contact information and references. NO PHONE CALLS or impromptu/unscheduled visits, please.
Ninth American franchise of Munich-based Hofbrauhaus BeerHall is opening this Fall in Buffalo. Executive Chef is needed with experience in German and related cuisine, in a high-volume, fast-paced environment. Salary commensurate, strong bonus potential.
Sep 15, 2019
Full time
Ninth American franchise of Munich-based Hofbrauhaus BeerHall is opening this Fall in Buffalo. Executive Chef is needed with experience in German and related cuisine, in a high-volume, fast-paced environment. Salary commensurate, strong bonus potential.
GIBSON ISLAND CLUBJOB SUMMARYSEND RESUMES TO: Executive Sous Chef at Gibson Island Club will have broad and deep experience in planning and preparing fine dining cuisine for members and their guests. Venues include a la carte dining, weddings, banquets, large private parties, luncheons, theme dinners, Chef Tastings, and picnic functions. Solid cooking techniques and standards are expected from the candidate filling this position. Reporting to the Executive Chef, the Sous Chef will take a proactive leadership role in one of two newly built commercial kitchens in the Clubhouse, overseeing food preparation, plating, and training of other cooks and kitchen prep staff. The Sous Chef is required to manage the culinary services of the Club in the absence of the Executive Chef and participate in administrative functions such as inventory, ordering, and staffing support. This position will interface with food and beverage suppliers and front of the house management to plan and support dining needs of members and to prepare for special events. Effective managerial and communication skills are necessary to ensure the kitchen staff team is prepared for their role in delivering an exceptional fine dining experience for Club members. Duties and Responsibilities:• Quick learner with ability to consistently follow recipes, repeat tasks correctly, and follow plating standards with minimal guidance• Effective banquet preparation and execution• Ability to work on multiple stations to prepare hot and cold food items and desserts • Train staff on cooking techniques, standards, and methods such as sauce making, meat and fish fabrication, soup and stock production, and preparation for daily service• Provide a safe and clean kitchen environment for all staff Requirements and Competencies:• Leadership abilities to proactively get work done without being asked• Is able to efficiently and effectively produce work product with minimal waste and in a timely fashion• Must be able to demonstrate basic and advanced kitchen cooking skills and technical competencies • Will have solid and efficient work skills performing the following duties with minimal guidance:- preparation of soups and sauces- de-boning chicken; cutting whole filets and a variety of fish into proper portions- grilling to customer expectations- preparing appetizers, starches, vegetables, salads, and other side dishes• Ability to problem solve and make effective adjustments to recipes, work methods, and cooking techniques when needed• Demonstrate effective team building and support skills to help co-workers whenever needed, serving as a "go-to" resource• Demonstrate effective communication skills to maintain a positive professional demeanor at all times and to remain calm and level-headed during the rush• Ambition to learn and grow professional career in Club environment• Creativity to recommend new menu specials and banquet offerings• Sincere passion about cooking, people, and being of service to others Qualifications:• Minimum of two+ years hospitality food and beverage preparation that includes management experience• Prefers some work experience that includes Club environment and/or food service at a hotel offering fine dining and large catered events• Will have basic working knowledge of inventory, purchasing, scheduling employees, food storage, and food safety• Associates Degree or formal education/classes in Culinary Arts preferred• Professional Certifications a plus• Ability to multi-task in fast-paced environment• Ability to reach, bend, stoop and frequently lift up to 35+ pounds• Be able to work in standing position for long periods of time• Must be able to pass background check and drug testing Compensation, Benefits, and Hours:• Competitive salary commensurate with experience, education, skills, and training• Benefits: Medical, dental, vision, 401K retirement plan with generous match, paid vacation and personal/sick days, holiday bonus, life insurance/accidental death benefit, ACF education and membership, and family meals.• Due to the nature of a Club hospitality environment, this full-time salaried position requires working 30-40+ hours per week depending upon the season. During late spring, summer, and early fall seasons, the position is required to work up to 40/40+ hours per week. During fall and winter months, a full-time status of 30 hours will be maintained. OverviewGibson Island is a place of natural beauty surrounded by waters of the Chesapeake Bay and Magothy River in Anne Arundel County, Maryland. The Island is home to over 190 resident families living in a gated community with a nine-hole golf course and a brand new Clubhouse. Other Island amenities include a nine-hole golf course, overnight cottage accommodations, and a full service marina with yacht yard provisions. The Gibson Island Club is a hub of sporting and social activities that include a swimming pool, croquet courts, tennis courts, first class summer camp programs, a skeet range, and beach/picnic area. Dining services offer members and their guests a spectacular view of the Chesapeake Bay. EEO
Sep 15, 2019
Full time
GIBSON ISLAND CLUBJOB SUMMARYSEND RESUMES TO: Executive Sous Chef at Gibson Island Club will have broad and deep experience in planning and preparing fine dining cuisine for members and their guests. Venues include a la carte dining, weddings, banquets, large private parties, luncheons, theme dinners, Chef Tastings, and picnic functions. Solid cooking techniques and standards are expected from the candidate filling this position. Reporting to the Executive Chef, the Sous Chef will take a proactive leadership role in one of two newly built commercial kitchens in the Clubhouse, overseeing food preparation, plating, and training of other cooks and kitchen prep staff. The Sous Chef is required to manage the culinary services of the Club in the absence of the Executive Chef and participate in administrative functions such as inventory, ordering, and staffing support. This position will interface with food and beverage suppliers and front of the house management to plan and support dining needs of members and to prepare for special events. Effective managerial and communication skills are necessary to ensure the kitchen staff team is prepared for their role in delivering an exceptional fine dining experience for Club members. Duties and Responsibilities:• Quick learner with ability to consistently follow recipes, repeat tasks correctly, and follow plating standards with minimal guidance• Effective banquet preparation and execution• Ability to work on multiple stations to prepare hot and cold food items and desserts • Train staff on cooking techniques, standards, and methods such as sauce making, meat and fish fabrication, soup and stock production, and preparation for daily service• Provide a safe and clean kitchen environment for all staff Requirements and Competencies:• Leadership abilities to proactively get work done without being asked• Is able to efficiently and effectively produce work product with minimal waste and in a timely fashion• Must be able to demonstrate basic and advanced kitchen cooking skills and technical competencies • Will have solid and efficient work skills performing the following duties with minimal guidance:- preparation of soups and sauces- de-boning chicken; cutting whole filets and a variety of fish into proper portions- grilling to customer expectations- preparing appetizers, starches, vegetables, salads, and other side dishes• Ability to problem solve and make effective adjustments to recipes, work methods, and cooking techniques when needed• Demonstrate effective team building and support skills to help co-workers whenever needed, serving as a "go-to" resource• Demonstrate effective communication skills to maintain a positive professional demeanor at all times and to remain calm and level-headed during the rush• Ambition to learn and grow professional career in Club environment• Creativity to recommend new menu specials and banquet offerings• Sincere passion about cooking, people, and being of service to others Qualifications:• Minimum of two+ years hospitality food and beverage preparation that includes management experience• Prefers some work experience that includes Club environment and/or food service at a hotel offering fine dining and large catered events• Will have basic working knowledge of inventory, purchasing, scheduling employees, food storage, and food safety• Associates Degree or formal education/classes in Culinary Arts preferred• Professional Certifications a plus• Ability to multi-task in fast-paced environment• Ability to reach, bend, stoop and frequently lift up to 35+ pounds• Be able to work in standing position for long periods of time• Must be able to pass background check and drug testing Compensation, Benefits, and Hours:• Competitive salary commensurate with experience, education, skills, and training• Benefits: Medical, dental, vision, 401K retirement plan with generous match, paid vacation and personal/sick days, holiday bonus, life insurance/accidental death benefit, ACF education and membership, and family meals.• Due to the nature of a Club hospitality environment, this full-time salaried position requires working 30-40+ hours per week depending upon the season. During late spring, summer, and early fall seasons, the position is required to work up to 40/40+ hours per week. During fall and winter months, a full-time status of 30 hours will be maintained. OverviewGibson Island is a place of natural beauty surrounded by waters of the Chesapeake Bay and Magothy River in Anne Arundel County, Maryland. The Island is home to over 190 resident families living in a gated community with a nine-hole golf course and a brand new Clubhouse. Other Island amenities include a nine-hole golf course, overnight cottage accommodations, and a full service marina with yacht yard provisions. The Gibson Island Club is a hub of sporting and social activities that include a swimming pool, croquet courts, tennis courts, first class summer camp programs, a skeet range, and beach/picnic area. Dining services offer members and their guests a spectacular view of the Chesapeake Bay. EEO
Three Starred Michelin-Atelier Crenn is seeking an experienced and passionate chef de partie to join our team. If you are passionate about classic French cuisine and respecting the tradition and technique of our industry, this is the place for you.Dominique Crenn, the chef/owner of San Francisco restaurants Petit Crenn, Bar Crenn, and three Michelin starred Atelier Crenn, focuses on cuisine as a craft and the community as an inspiration. Crenn was awarded Worlds Best Female Chef in 2016 by San Pellegrinos 50 Best, Best Chef: West in May of 2018 by the James Beard Foundation, and four stars from SF Chronicle in June 2018.Must have two years of experience at a Michelin level or fine dining establishment. The desire to learn and grow within a structured brigade is ideal for the correct individual. One must possess a commitment to excellence, a positive attitude, and an ability to work cleanly and efficiently. Reliability, punctuality, organization, and great communication skills are imperative for the correct candidate. This is a full-time position with Sunday and Monday off.Responsibilities include:*Kitchen Organization.*All CDPs are responsible for keeping the kitchen in pristine order. The station that each chef is working on should always be as tight as possible.*Mise En Place: Each CDP has from 14:30 - 15:30 for the bulk of their mise en place. Once family meal is done the Chef's have until 16:00 to finish all mise en place. Once the last breakdown before service is done the chef is setting up their station.*Cleaning: In addition to keeping the kitchen clean throughout the day, the team is responsible for two breakdowns a day- one at 16:00 and one once service is finished.*Prep: Maintain cleanliness in all prep areas. Checking all three reach-ins for organization and cleanliness.Checking all metro and speed racks for cleanliness and organization.*Family Meal: All CDP are expected to assist in preparing family meal, sit down for family meal and take their 30 minute break everyday.*DOH: All CDP are responsible for keeping our restaurant up to date with the proper code of health and sanitation. Follow proper sanitation and personal hygiene .*Service: During service all chefs are expected and required to act as professional as possible, maintaining calm demeanor and cleanliness throughout service.As with all of our restaurants, all full-time employees receive:*Health Insurance with optional Dental and Vision after 60 Days.*Paid Time Off starting on Day 1 of employment.*All major holidays off.*No working: lunch, brunch, Sundays and Mondays.*Dining discounts at all three of our restaurants.*401K availability.*Scholarships available semi-annually.Please send us your resume along with a cover letter about why you think you might be a good fit. Thank you and we look forward to hearing from you.Atelier Crenn is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment is decided on the basis of qualifications, merit, and business need.
Sep 14, 2019
Full time
Three Starred Michelin-Atelier Crenn is seeking an experienced and passionate chef de partie to join our team. If you are passionate about classic French cuisine and respecting the tradition and technique of our industry, this is the place for you.Dominique Crenn, the chef/owner of San Francisco restaurants Petit Crenn, Bar Crenn, and three Michelin starred Atelier Crenn, focuses on cuisine as a craft and the community as an inspiration. Crenn was awarded Worlds Best Female Chef in 2016 by San Pellegrinos 50 Best, Best Chef: West in May of 2018 by the James Beard Foundation, and four stars from SF Chronicle in June 2018.Must have two years of experience at a Michelin level or fine dining establishment. The desire to learn and grow within a structured brigade is ideal for the correct individual. One must possess a commitment to excellence, a positive attitude, and an ability to work cleanly and efficiently. Reliability, punctuality, organization, and great communication skills are imperative for the correct candidate. This is a full-time position with Sunday and Monday off.Responsibilities include:*Kitchen Organization.*All CDPs are responsible for keeping the kitchen in pristine order. The station that each chef is working on should always be as tight as possible.*Mise En Place: Each CDP has from 14:30 - 15:30 for the bulk of their mise en place. Once family meal is done the Chef's have until 16:00 to finish all mise en place. Once the last breakdown before service is done the chef is setting up their station.*Cleaning: In addition to keeping the kitchen clean throughout the day, the team is responsible for two breakdowns a day- one at 16:00 and one once service is finished.*Prep: Maintain cleanliness in all prep areas. Checking all three reach-ins for organization and cleanliness.Checking all metro and speed racks for cleanliness and organization.*Family Meal: All CDP are expected to assist in preparing family meal, sit down for family meal and take their 30 minute break everyday.*DOH: All CDP are responsible for keeping our restaurant up to date with the proper code of health and sanitation. Follow proper sanitation and personal hygiene .*Service: During service all chefs are expected and required to act as professional as possible, maintaining calm demeanor and cleanliness throughout service.As with all of our restaurants, all full-time employees receive:*Health Insurance with optional Dental and Vision after 60 Days.*Paid Time Off starting on Day 1 of employment.*All major holidays off.*No working: lunch, brunch, Sundays and Mondays.*Dining discounts at all three of our restaurants.*401K availability.*Scholarships available semi-annually.Please send us your resume along with a cover letter about why you think you might be a good fit. Thank you and we look forward to hearing from you.Atelier Crenn is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment is decided on the basis of qualifications, merit, and business need.
General Purpose: A Sous Chef has worked very hard to get where he/she is and a new sous knows the real hard work is yet to come. It is time to become a leader, a sergeant, a direct line to the Chef de Cuisine (CDC) or Executive Chef (EC) for the line cooks. Not only is the Sous Chef directly responsible for being proficient at every station and facet in the kitchen, a sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding what the positions above them do to keep the wheels turning. Sous chef is one of the key positions in the kitchen. Specific Responsibilities: Owns service period and crew. Able to be multifaceted with eyes on all kitchen activity. Knows strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom having set clear expectations for the finished product. Available to assist line staff with recipe techniques and station prep, and to answer any questions they may have. Abreast of all menu changes, regardless of service period. Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments and private events. Makes sure stewarding staff is following their opening, closing, and mid service side work. Coordinate with CDC on supervision of stewarding department. Maintains clean and organized walk-ins & dry storage area. Orders daily and weekly product in conjunction with CDC. Stays aware of food and labor costs and makes efforts to control these in their particular service periods. Collaborates with CDC and/or EC on menu development and engineering. Qualifications: Minimum of two years' experience in a fine dining restaurant environment. Understanding of professional cooking and knife handling skills. Knowledge of safety, sanitation and food handling processes. Able to work flexible hours (nights, weekends). Responsible, dependable, punctual. Excellent communication skills; must be able to speak, read, and understand English. Clean and professional appearance. Demonstrates enthusiasm for all things 21c. Must pass a background check. Travel Requirements: As needed. 21c Museum Hotels
Sep 14, 2019
Full time
General Purpose: A Sous Chef has worked very hard to get where he/she is and a new sous knows the real hard work is yet to come. It is time to become a leader, a sergeant, a direct line to the Chef de Cuisine (CDC) or Executive Chef (EC) for the line cooks. Not only is the Sous Chef directly responsible for being proficient at every station and facet in the kitchen, a sous needs to know, in great detail, what it takes to make everything run smoothly and have an understanding what the positions above them do to keep the wheels turning. Sous chef is one of the key positions in the kitchen. Specific Responsibilities: Owns service period and crew. Able to be multifaceted with eyes on all kitchen activity. Knows strengths and weaknesses of line staff under supervision, knows what and when to delegate and to whom having set clear expectations for the finished product. Available to assist line staff with recipe techniques and station prep, and to answer any questions they may have. Abreast of all menu changes, regardless of service period. Relays important information about the day service for line staff as they arrive, such as menu changes, station assignments and private events. Makes sure stewarding staff is following their opening, closing, and mid service side work. Coordinate with CDC on supervision of stewarding department. Maintains clean and organized walk-ins & dry storage area. Orders daily and weekly product in conjunction with CDC. Stays aware of food and labor costs and makes efforts to control these in their particular service periods. Collaborates with CDC and/or EC on menu development and engineering. Qualifications: Minimum of two years' experience in a fine dining restaurant environment. Understanding of professional cooking and knife handling skills. Knowledge of safety, sanitation and food handling processes. Able to work flexible hours (nights, weekends). Responsible, dependable, punctual. Excellent communication skills; must be able to speak, read, and understand English. Clean and professional appearance. Demonstrates enthusiasm for all things 21c. Must pass a background check. Travel Requirements: As needed. 21c Museum Hotels
Daughter Thai Kitchen and Bar opening soon Platte Street in Denver is looking for a sous chef and cooks to join our team. Sous chef - We are looking for a highly motivated leader, that has a strong work ethic, a positive attitude, strong cooking skills, and a passion to learn about Thai food from a Thai chef. Must be team oriented and have experience managing a kitchen staff. Must have a strong passion for both food and hospitality. Must have proven experience creating a safe work environment through training and team work. Must have success in controlling of food costs associated with running a profitable business.Cooks- We are looking for highly motivated team players eager to learn about Thai cuisine. Must have a strong attention to detail, strong professional cooking skills, a hospitality mindset, a positive attitude, and excellent communication skills.Must have a strong passion for both food and hospitality. We offer competitive wages and an environment that promotes learning and growing.Benefits:Competitive CompensationHealth Insurance BenefitsPaid Time Off
Sep 13, 2019
Full time
Daughter Thai Kitchen and Bar opening soon Platte Street in Denver is looking for a sous chef and cooks to join our team. Sous chef - We are looking for a highly motivated leader, that has a strong work ethic, a positive attitude, strong cooking skills, and a passion to learn about Thai food from a Thai chef. Must be team oriented and have experience managing a kitchen staff. Must have a strong passion for both food and hospitality. Must have proven experience creating a safe work environment through training and team work. Must have success in controlling of food costs associated with running a profitable business.Cooks- We are looking for highly motivated team players eager to learn about Thai cuisine. Must have a strong attention to detail, strong professional cooking skills, a hospitality mindset, a positive attitude, and excellent communication skills.Must have a strong passion for both food and hospitality. We offer competitive wages and an environment that promotes learning and growing.Benefits:Competitive CompensationHealth Insurance BenefitsPaid Time Off
