207 jobs found

Covina is hiring an experienced Chef de Cuisine. Covina, founded by James Beard Award-winning Chef Tim Cushman and his wife Nancy Cushman, is a wood-fired Mediterranean restaurant located in Manhattan's Gramercy neighborhood. We have a beautiful open kitchen showcasing a wood burning pizza oven and a wood burning grill. Our food is seasonal and inspired by California & the Mediterranean. We are looking to add a passionate and motivated Chef de Cuisine to join our management team. The Chef de Cuisine will carry out our company food service standards and values, and will manage, train, and mentor all BOH staff while overseeing day to day administrative duties including inventory, food & labor cost management, recipe adherance, scheduling, etc. Candidates should have previous chef de cuisine / executive chef experience in medium to high volume restaurants. This position oversees both Covina restaurant, and our seasonal rooftop bar, Roof at Park South. Salary is based on experience. Job Requirements: NYC Food Handler's Certificate Able to manage 40+ employees in a fast paced environment Efficiency with recipe adherence and teaching recipe adherence Effective organizational abilities Able to coach and train under pressure and lead with composure Patient and Humble, Team Player, Positive Attitude, Passionate about food 3+ years of experience in a similar management position Full availability and flexible schedule Benefits Paid Vacation 401K Health Insurance Dining Discounts at all Cushman Concepts restaurants Cushman Concepts is proud to be an Equal Opportunity Employer. Please visit for more information. Please submit a resume and cover letter explaining your interest in this position. Thank you, we look forward to hearing from you! Compensation details Bonus, 401K, PTO, Company Dining Discounts

Job Summary The Chef De Cuisine is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation.The Chef De Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction. Education & Experience A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Wyndham Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Wyndham Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Fundamental Requirements Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Wyndham standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. COMPANY OVERVIEW: Wyndham Hotels & Resorts is the largest hotel franchisor in the world and a leading hotel management company. We stand 20 brands strong across 9,000 hotels in more than 80 countries, and we offer the most diverse collection of hotel experiences in the world. Our iconic brands, united by the richest and simplest rewards program in the business, make hotel travel possible for all. Our hotel owners are the stewards of our brands, and together, we champion everyday travelers. We believe guests deserve great experiences, and our robust portfolio-distinguished by our leading economy and midscale brands-delivers just that. We are AmericInn® by Wyndham, Baymont® by Wyndham, Days Inn® by Wyndham, Dazzler® by Wyndham, Dolce Hotels and Resorts® by Wyndham, Esplendor® Boutique Hotels by Wyndham, Hawthorn Suites by Wyndham®, Howard Johnson® by Wyndham, La Quinta® Inns & Suites, Microtel by Wyndham®, Ramada Encore by Wyndham, Ramada Worldwide® by Wyndham, Super 8® by Wyndham, The Trademark Collection® by Wyndham, Travelodge® by Wyndham, TRYP by Wyndham®, Wingate by Wyndham®, Wyndham Garden®, Wyndham Grand® and Wyndham Hotels and Resorts®.

Covina is hiring an experienced Chef de Cuisine. Covina, founded by James Beard Award-winning Chef Tim Cushman and his wife Nancy Cushman, is a wood-fired Mediterranean restaurant located in Manhattan's Gramercy neighborhood. We have a beautiful open kitchen showcasing a wood burning pizza oven and a wood burning grill. Our food is seasonal and inspired by California & the Mediterranean. We are looking to add a passionate and motivated Chef de Cuisine to join our management team. The Chef de Cuisine will carry out our company food service standards and values, and will manage, train, and mentor all BOH staff while overseeing day to day administrative duties including inventory, food & labor cost management, recipe adherance, scheduling, etc. Candidates should have previous chef de cuisine / executive chef experience in medium to high volume restaurants. This position oversees both Covina restaurant, and our seasonal rooftop bar, Roof at Park South. Salary is based on experience. Job Requirements: NYC Food Handler's Certificate Able to manage 40+ employees in a fast paced environment Efficiency with recipe adherence and teaching recipe adherence Effective organizational abilities Able to coach and train under pressure and lead with composure Patient and Humble, Team Player, Positive Attitude, Passionate about food 3+ years of experience in a similar management position Full availability and flexible schedule Benefits Paid Vacation 401K Health Insurance Dining Discounts at all Cushman Concepts restaurants Cushman Concepts is proud to be an Equal Opportunity Employer. Please visit for more information. Please submit a resume and cover letter explaining your interest in this position. Thank you, we look forward to hearing from you! Compensation details Bonus, 401K, PTO, Company Dining Discounts

Covina is hiring an experienced Chef de Cuisine. Covina, founded by James Beard Award-winning Chef Tim Cushman and his wife Nancy Cushman, is a wood-fired Mediterranean restaurant located in Manhattan's Gramercy neighborhood. We have a beautiful open kitchen showcasing a wood burning pizza oven and a wood burning grill. Our food is seasonal and inspired by California & the Mediterranean. We are looking to add a passionate and motivated Chef de Cuisine to join our management team. The Chef de Cuisine will carry out our company food service standards and values, and will manage, train, and mentor all BOH staff while overseeing day to day administrative duties including inventory, food & labor cost management, recipe adherance, scheduling, etc. Candidates should have previous chef de cuisine / executive chef experience in medium to high volume restaurants. This position oversees both Covina restaurant, and our seasonal rooftop bar, Roof at Park South. Salary is based on experience. Job Requirements: NYC Food Handler's Certificate Able to manage 40+ employees in a fast paced environment Efficiency with recipe adherence and teaching recipe adherence Effective organizational abilities Able to coach and train under pressure and lead with composure Patient and Humble, Team Player, Positive Attitude, Passionate about food 3+ years of experience in a similar management position Full availability and flexible schedule Benefits Paid Vacation 401K Health Insurance Dining Discounts at all Cushman Concepts restaurants Cushman Concepts is proud to be an Equal Opportunity Employer. Please visit for more information. Please submit a resume and cover letter explaining your interest in this position. Thank you, we look forward to hearing from you! Compensation details Bonus, 401K, PTO, Company Dining Discounts

The Source Café is an all day restaurant that will serve organic chef driven nourishing food. We have a barista program, smoothie and juice bar, bio dynamic wine program, craft local beer, sexy small plates, mostly plant driven but will have wild seafood and organic meats. We are excited to be opening our second location in Manhattan Beach. The Source is passionate about creating an environment where the customers feel like they are home. The Source Café's restaurant group includes a café in Hermosa Beach and a commissary kitchen in Torrance, Ca. We are looking for an executive chef that shares our same ethics, values and that is passionate about making a difference through food. Someone excited to create memorable sexy dishes while nourishing the community! The executive chef will over see a team in Manhattan and also be responsible for developing dishes in the commissary and in Hermosa Beach. We are looking for a strong, efficient leader who will uplift and inspire their team with coaching and training. Expectations and requirements: All back of the house operations including purchasing, inventory, scheduling, creating and execution Maintain an organized clean kitchen, keep up with equipment maintenance and be responsible for maintaining health inspections Responsible for company's food and labor cost by anticipating business and creating goals Responsible for quarterly employee performance evaluations Create an environment that encourages acknowledgement, respect, positive feedback, teamwork, employee happiness and satisfaction 3-5 years as a chef de cuisine or executive chef Passionate about nourishing, creative, inspiring, seasonal food Flexible schedule Communication skills a must and be able to communicate in a positive effective way Ability to work in a team environment…wanting to make a difference daily in each team member P & L knowledge Our offer: Salary ranging from $65,000 to $75,000 Medical insurance Bonuses Paid 2 week vacation in first year Food discounts An exciting, passionate, inspiring atmosphere where you can grow, collaborate and make a difference in the community Follow us on IG at: the.source.cafe and chefamberla Job Type: Full-time Salary: $65,000.00 to $75,000.00 /year

Chef de Cuisine The Culinary team at The Hay Adams Hotel is seeking a dynamic and creative professional ready to apply the highest quality of service and customer care. We are looking for a candidate with a proven record of guest service and people management experience with luxury hotels, willing to advance in a fast-paced environment. Position Scope: Assists Executive Chef in operating and managing the hotel kitchen on a daily basis with special emphasis on the Food & Beverage outlets. Guarantees that high quality standards are consistently achieved. Ensures inventories are kept up to par, and food costs are kept within the budget. Essential Duties & Responsibilities: * Supervise all phases of food production for the a la carte outlets and when necessary banquets, private dining and employee cafeteria. Responsible for managing the Kitchen environment including line cooks, pantry staff, pastry staff and stewarding. * Work with the Executive Chef to review assignments, anticipate business levels, changes and other information pertinent to the job performance. Lead the team of employees to provide impeccable and memorable service to an upscale clientele by assisting in setting and enforcing expectations, providing daily ongoing training, and monitoring performance. * Work with the Director of Restaurants in providing a high-level product that is innovative in both taste and appearance. Ensure all menu items are prepared following recipes and yield guides, according to departmental standards. * Maintain and strictly abide by state sanitation/health regulations and hotel requirements. Maintain complete knowledge of correct maintenance and use of equipment, properly and safely. We offer competitive compensation and benefits. Please submit an application if you wish to excel and be a part of our energetic team. Job Job Requirements: Education & Experience: High school diploma or equivalent vocational training certificate; certification of culinary training or apprenticeship preferred; Sanitation and Hygiene certificate. Three (3) years experience as a Sous-Chef at a Four (4) star hotel or restaurant. Food handling certificate preferred. Basic computer skills. We offer competitive compensation and benefits. If you wish to excel and be a part of our energetic team, please send your resume to:

Looking to advance your culinary career? Join DO & CO, The Gourmet Entertainment Company - In 31 DO & CO Gourmet Kitchens in 11 countries on 3 continents, we keep our promise of only the freshest products and highest quality. Whether for private events, large sport spectacles or on board one of our first class partner airlines - our high standards for quality and attention to detail remain unchanged. The most important ingredient in our premium recipe is our staff of 11,000 employees, each and every one of whom has a strong personality and a passion for hospitality. We are seeking a dynamic, detail oriented and self-driven Indian/Arabic Ethnic Cuisine Head Chef to join our growing team. Responsibilities include (list is not exhaustive): Expertise in Tandoori, Curry, Gujurati and South Indian cooking techniques Develop and maintain a rotational, seasonal menu of Indian and Middle Eastern/Gulf dishes that align with client needs and various menu demands (e.g., First Class, Business Class) Support the Executive Chef to deliver on all company measures & targets This is a supervisory role: previous experience training, motivating and coaching a team is a must. A self-starter with exacting standards and an uncompromising eye on quality will thrive. Formal culinary degree required. Min. 3-5 years of work experience as Chef de Cuisine or Sous-Chef in a high volume kitchen. Past experience in Cruise Ship or similar industry helpful. Middle East/Gulf region a plus.Flexible schedule including weekends, nights and holidays a must! HACCP and Food Handler training/certifications provided on site. We offer: · Free employee meals · Competitive pay and benefits · Holiday pay, paid time off, sick days · Diverse & multi-lingual teams · Career advancement If this sounds like you we would love to hear from you. Submit your resume now and for more information visit us at .

Chef de Cuisine position available at BOURBON STEAK & PUB, located in Levy's Stadium! Our Chef de Cuisine operates the kitchen on a daily basis with professionalism, respect, efficiency, knowledge and awareness. He or She understands the culinary philosophy of the restaurant, attention to detail and follow through of all restaurant policies. They mentor, lead and train junior staff members, while upholding restaurant standards for quality and cleanliness. GENERAL EXPECTATIONS FOR THIS POSITION: Act with integrity, honesty and knowledge that promote the culture, values and mission of restaurant BOURBON STEAK & PUB and TGP Restaurant Group. Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times Performs all aspects of position with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative. Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies. Represents the restaurant professionally through effective communication, cooperation and relationships with the all business partners. Collaborates with team to create a culture and restaurant work environment based upon respect; fosters opportunities for team to learn, grow and develop their abilities. Leads the Management Staff, ensures that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais & Chateaux, Mobil 5 star, AAA Five Diamond, San Francisco Chronicle 4 star, Wine Spectator, and Michelin 2 star establishment and in keeping with the service foundation and philosophy established at restaurant BOURBON STEAK & PUB. Understand completely all programs, procedures, standards, specifications, guidelines and training programs. Offer positive solutions to problems or issues and be a voice that is part of the decision making team. QUALIFICATIONS FOR THIS POSITION: Be able to communicate and understand the predominant language(s) of the restaurant's operating area. A minimum of 4 years of kitchen management and cooking in a fine dining restaurant. Must display the image and positive attitude set forth by restaurant. Must be able to communicate clearly, both verbal and written. Be able to work in a standing position a minimum of 8 hours a day. Be able to reach, bend and frequently lift up to 30 pounds. Must have the stamina to work a minimum of 40 hours per week. Operating since 2003, Mina Group currently manages more than 35 concepts around the world. At Mina Group, impeccable service is not just our ideal, it is ingrained in everything we do. Rooted deep in our foundation is the concept of Kaizen, the art of making great and lasting change in small steady increments. By embodying our values of adaptability and fluidity, we cultivate a whole new sense of hospitality that is uniquely Mina.

The Chef de Cuisine is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. . The Chef de Cuisine provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture. The Chef de Cuisine is in charge of executing the food in the main kitchen for the restaurants and In Room Dinning, drives menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. The Chef de Cuisine provides leadership training and hands-on management of the kitchen staff In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests. Primary Responsiblities · Exhibit culinary talents by personally performing day-to-day tasks, producing key menu items, while leading the staff and managing all food related functions · Works the line with the culinary team to provide continuous coaching · Inspect every dish that comes out of the line to ensure high quality standards are met · Assist the team with platting · Perform table visits to engage with our guests and find areas of improvement · Ensure exceptional quality of all ingredients, preparation and plating of food items · Control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit · Conduct daily line checks, food reviews and recipes of the day; Ensures that clear feedback is provided to the entire kitchen team and food service staff and management · Work closely with the kitchen manager on costing, production and control for proper recipe execution and waste management · Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests · Be visible in the Mess Hall and specialty events providing recognition to guests, promoting food positive public relations, handling special requests · Ensure that sanitation standards as set forth by local, state and federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines · Assess the need for and report necessary kitchen repairs · Monitor and maintain use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food handling skills and food safety guidelines · Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members in accordance with the PDA's hiring policies · Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations and terminations · Maintain current kitchen schedules, staffing templates, and staff employee files · Assure and/or conduct ongoing training and professional development of kitchen staff · Step in for other kitchen staff as needed · Attend staff and management meetings as needed · Other duties as assigned by supervisor or other management Minimum Qualifications 1. Culinary Certificate or Degree by an accredited culinary agency preferred 2. Serve Safe Certification 3. 7-10 years' experience in an professional from scratch busy kitchen, pubs and restaurant environment 4. Strong preference for a chef who already locally sources their ingredients 5. Able to deliver and exceed the expectations of a highly demanding clientele 6. Ability to obtain and/or maintain any government required licenses, certificates or permits 7. Professional appearance and manner, good character to work in a fast-paced team 8. Positive, honest, and energetic work ethic 9. Solid track record of success; demonstrating upward career tracking 10. Able to work ten hour-plus shifts plus the ability to stand, sit or walk for extended periods of time 11. Able to grasp, lift and/or carry up to 50 lbs. as needed 12. Finger/hand dexterity to operate kitchen machinery, knives, etc. 13. Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area 14. Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste texture, temperature and presentation and preparation Knowledge, Skills, and Abilities 1. Strong communication skills 2. Strong leadership skills, ability to motivate teams to produce consistently great food 3. Adept at working effectively in high energy and busy environments and works well under pressure 4. Willing and able to work evenings, weekends and holidays 5. Can work on own as well as part of a team 6. Passion for good food, local ingredients and quality customer experiences 7. Excellent knife skills 8. Must love and enjoy working with food 9. Ability to portion control on a large scale

Job Title: Chef de Cuisine Location: Men's Shelter, 1224 E. Trent, Spokane Status: Full-time, exempt position Overview The Culinary Operations Department creates healthy and innovative meals while providing work experience for our residents in six different kitchens. Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. Experience with advanced cooking techniques and non-traditional ingredients is preferred. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. You should be familiar with sanitation regulations. A successful applicant will utilize culinary skills while getting to know UGM residents and volunteers in our endeavor to serve the homeless population. Responsibilities · Provide supervision of all kitchen and dining room personnel, including guests, residents and volunteers, while building strong interpersonal relationships. · Manage menu creation, preparation and production of multiple meal periods, along with banquet events and special meals as needed. · Coach, recognize, delegate, counsel and communicate with team members as necessary to meet ministry objectives and ensure quality, consistency and safety. · Ensure food preparation, quantity, inventories, portion control, menu planning, and recipe development are in alignment with UGM's Culinary Department goals. · Provide continuous training and development to the culinary and associated team: guests, residents and volunteers. · Meet or exceed financial goals while achieving consistently high food quality and customer satisfaction objectives. · Work with vendors to ensure quality and appropriate cost of all ingredients. · Ensure special dietary and/or allergy needs are met. · Ensure team members, guests, residents and volunteers are scheduled appropriately. · Work closely with leaders and team members and encourage good teamwork. · Collaborate and execute production needs of associated facilities. · Assist with culinary school teaching modules. · Build volunteer team to help ensure stability of the kitchen and dining hall. · Ensure operations are in alignment with UGM's and Culinary Department's philosophy and mission statements. · Maintain a safe, secure and clean environment compliant with all UGM, local, state and federal food and occupational safety standards (such as SRHD and Panhandle Health food safety standards and OSHA workplace safety standards). · Assist the Director of Culinary Operations by fulfilling any additional assigned tasks. Required Qualifications · 3 years of demonstrated culinary leadership experience. · Proven ability to be innovative and work with variable menu creation and execution. · Experience in effectively building, developing and leading culinary teams. · Excellent written and verbal communication and interpersonal skills. · Available to work periodic weekends (scheduling will accommodate regular church attendance). · Available to work special events and holidays at various UGM locations as needed. · Able to stand, be mobile and perform repetitive tasks for up to 4 consecutive hours. · Must be able to lift equipment/food up to 50 pounds. · Basic computer skills (i.e. Word, Excel, Outlook). Preferred Qualifications · 5 years of demonstrated culinary leadership experience. · Culinary degree or recognized culinary certification. · Previous experience managing and operating multiple units. · High-level hotel, banquet, resort, higher education, or multi-outlet restaurant experience. · Experience working with people who are homeless or in recovery and/or personal experience with recovery (must have successfully worked through personal issues). · Leadership experience within an active ministry. · ServSafe Certification. Compensation/Benefits · Hiring Range: Salary based on experience and qualifications. · Medical, dental and retirement benefits. · Balanced work/life schedule. · Ability to focus on menu development with minimal food cost requirements. · Minimal early morning and/or late evening shifts. · Most holidays off. Must be committed to UGM's philosophy and mission statement and comply with drug-free, tobacco- free policy. Those qualified to join our team can enjoy a rewarding work environment, competitive wages, and excellent benefits. UNION GOSPEL MISSION Human Resources, 1224 E Trent Ave., Spokane, WA 99202 Fax:

Role Summary: The Chef de Cuisine is responsible for the culinary quality, innovation and experience of the operation. Motivates, trains, develops and directs team members to deliver delicious, nutritious food, exceptional service, and accomplish daily goals and projects. This position oversees the daily administrative and operational tasks, including financial management and analysis, sanitation and safety. The Chef de Cuisine will focus on culinary excellence and the cafe experience for the Food at Google program in order to support operational excellence. This position reports into the Regional Chef de Cuisine and will leverage their strong culinary and operational skills to partner with key stakeholders (culinary, nutrition, marketing, behavioral science, concept development, procurement, risk management, operations and people approach) to promote with standards, Food at Google expectations and enhance user (partner) experience. The great things you will be expected to do: Designs, manages and owns the overall experience, not just the offerings Has a Passion for quality food preparation and taste Follows all menu and production/prep expectations and guides, opening/closing checklist and responsibility guides Prepare well balanced meals to fuel Googlers through the day Sets an expectation of hospitality that is friendly and engaging Trains and develops team members Ensures employee reviews, coaching sessions, and disciplinary actions are delivered in a professional and timely manner Ensures that all products and ingredients that are used are purchased following sector and Food at Googlepurchasing standards and sustainability commitments. Meets all timelines for payroll, service, accounts receivables, human resources, corporate office and all other time lines given by our partner and management Ensures that all hiring and training standards are met and documented for direct hires, including but not limited to new hire packet, employee/manager handbook sign off sheet, fact training completion, and safety training Works with direct Manager to ensure all sector and Compass employee guidelines are implemented and adhered to Promotes a culture of Food and Workplace Safety Treats everyone with professionalism, care and respect Communicates with the our partner honestly, accurately and in a timely manner Works with direct Manager and Catering Manager to work within budget while maintaining standards Minimum Qualifications Degree from a post secondary culinary arts training program. 2 years in a professional kitchen or bakery in similar position with like volume and quality food service establishment Strong passion for great food and hospitality Excellent communication skills both written and verbal Maintain a positive attitude under pressure and motivate team Working knowledge of Microsoft Word, Excel and PowerPoint Manages time effectively and prioritizes tasks to meet deadlines Ability to follow all Health & Safety standards Demonstrates good judgement and decision making skills Maintain a positive attitude under pressure and motivate team Ability to maintain confidentiality Ability to work independently as well as in a team Ability to work in a fast paced, changing environment Physical and Language Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to; Stand, talk or hear, and taste or smell. Walk, use hands or fingers, handle or feel; stoop, kneel, crouch, or crawl. Specific vision abilities required Ability to read, understand and speak English to perform essential functions of the job Leadership behaviors (Compass internal values) Think fast, use technology - Finds new/quicker ways of meeting goals, shows conviction in own judgement and decisions and responds quickly under pressure Openly share and co-create - Delegates tasks to develop others Passion for Quality - Takes personal responsibility for correcting customer service problems, consistently sets demanding performance expectations and sets priorities to maximise benefits Win through Teamwork - Pursues friendly relationships with colleagues, shares own knowledge and insight and displays a high level of energy and commitment to the organisation Embrace Diversity - Listens to others and values their contributions, receptive to new and builds on ideas and acts in ethical and socially responsible manner. Takes Responsibility and making the big calls - Uses the right influencing techniques to gain the necessary commitment and support from others, both internally and externally Taking the responsible approach to business

BE WHO YOU ARE. BRING WHAT YOU HAVE. EXPRESS YOURSELF. "IF YOU CREATE THE STAGE SETTING AND IT IS GRAND, EVERYONE WHO ENTERS WILL PLAY THEIR PART." - Morris Lapidus STRIP STEAK BY MICHAEL MINA | MIAMI NEW TIMES BEST STEAKHOUSE OF MIAMI StripSteak by Michael Mina is much more than your average steakhouse. The menu abounds with a world-class selection of fresh seafood, homemade pasta, and decadent desserts for the ultimate fine dining experience. We are looking for an experience Chef de Cuisine to join TEAMBLEAU! The Chef de Cuisine will be responsible for the day-to-day running of the department and for the overall quality of products produced while maintaining a high standard of cleanliness and sanitation in designated work areas. For consideration, please apply at: E|O|E Drug Free Workplace

McGuire Moorman Hospitality group is looking to grow its management teams while developing new concepts and restaurants. Chef De Cuisine, Sous chefs and experienced line cooks wanted. Job Responsibilities & Requirements: 3-5 years in an Executive Sous, Chef de Cuisine or Executive Chef role Ability to track, monitor and correct food and labor costs Must have STRONG communication skills Flexibility in scheduling, working weekends and holidays Positive attitude Strong work ethic & organizational skills Beyond the valued hard work McGuire Moorman offers: Medical Benefits: Full Medical & Dental paid after 90 days of employment Dining Benefits: Employee + 1 guest receive 100% off food at his/her home restaurant Employee + guests receive 50% off food at all other MMH restaurants GYM Benefits: $35/month local gym membership, while employed. + Free weekly classes including yoga and boot camps. We are a growing restaurant group with opportunities for advancement; please send us your resume for review. visit for information about our restaurant group.

Michelin rated dinner-only neighborhood restaurant is seeking an outstanding hands-on Chef de Cuisine who exudes passion and has an overall positive demeanor. The CDC is ultimately responsibility for leading the kitchen through culture, daily operations, performance and financial stability. Interested candidates must have experience working in notable chef-driven restaurants at management level. Responsibilities: - R&D and creating new dishes and menus in line with restaurant concept based on seasonality and availability - Strong communication abilities, culture development and mentorship to BOH team through motivation, training, and providing feedback - Work closely with farmers and vendors regarding ordering, new product offerings, pricing, and all other product-related issues - Ensuring food quality and consistency at all times - Overseeing all personnel and administrative responsibilities including P&L, food/labor costing, ordering, inventory, staff scheduling, etc.

Job SummaryReporting to the General or Unit Manager, the Chef de Cuisine provides culinary oversight to one or more residential dining facilities. This position has primary responsibility for the culinary aspects of a quality dining service program, and for providing maximum customer satisfaction to students, Faculty Deans, faculty and University guests. Job-Specific ResponsibilitiesOperational ManagementLead non-exempt culinary team for one or more Residential dining halls in full compliance with all food, occupational safety rules and regulations and customer service expectations.Ensures high standards are consistently met via the implementation of all HUDS and University quality assurance policies and procedures related to food, sanitation, equipment and facility maintenance and management, safety, etc.Ensures the preparation and presentation of high quality food in accordance with the established menu while meeting target meal costs.Implement and monitor FoodPro menu and inventory management system including, but not limited to: ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits; maintenance of appropriate inventory levels based on menu needs, etc. In collaboration with HUDS culinary team, assist with the development of the Residential cycle menus and recipes.Participate in weekly HUDS production meetings, tastings, etc.Plan and execute simple to complex catered indoor and outdoor events including, but not limited to house events, campus-wide events and commencement week events.Ensure kitchen equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust and ventilation systems) is operational and in good repair. Submits requests for repair if necessary.Develop and maintain positive and professional relationships with students. Provide outstanding customer service and ensure specialty diets and other nutritional needs are met.Develop and maintain positive and professional working relationships with Faculty Deans and other House personnel, students and other internal and external stakeholders.In collaboration with Management team, implement and manage Unit-specific sustainability goals and programs.Fiscal ManagementIn collaboration with the Management team, ensure financial viability of assigned Unit(s) through development and management of budgets based on realistic goals. Ensure all financial related tasks are completed in a timely and accurate manner.Assist with developing and managing the annual operational budget which includes, but is not limited to management of MORS, estimation and management of food and labor cost goals, etc.Submit all invoices and PCard documentation per HUDS policy and procedure. Audit and review documents for accuracy prior to submission.Ensures all reporting is completed per University standards and all record-keeping is maintained in accordance with University policy.Encourages creative approaches to improved financial viability including cost reduction initiatives and other related efforts.Basic QualificationsHS Diploma or equivalent and specialized training in Culinary Arts.Minimum of five years progressive culinary management and experience in developing a quality food program in a collegiate residential and/or restaurant environment.Additional QualificationsAssociates or Bachelors Degree in Culinary Arts.Experience managing in a unionized environment.Knowledge of Kronos timekeeping software or similar system.Knowledge of FoodPro Menu Management system.Proficiency in Microsoft Office applications (Word, Outlook, Excel).Operational knowledge of industrial kitchen equipment (dishwasher, oven, ventilation systems, etc.).Operational experience with a variety of food service applications and computerized menu management systems. Ability to learn and adapt to new systems and applications as needed.A passion for food and knowledge of current food trends.Demonstrated ability to deliver exceptional customer service.Strong communication (verbal, written, interpersonal) skills and an ability to communicate effectively with a diverse constituency.Ability to work collaboratively with a team of exempt professionals.Strong time management, organizational and multi-tasking skills.Ability to meet multiple deadlines and manage competing priorities.Good professional judgment and ability to independently make sound decisions.Skilled at addressing a variety situations and negotiating successful outcomes with a diverse group of stakeholders.Must be adaptable to a frequently changing environment and ability to remain calm in stressful situations.Works professionally, ethically and with integrity; uphold the vision and mission of HUDS and the University.Ability to become ServSafe Certified within six months of employment.Ability to work nights, weekends and holidays and be on-call as needed.Additional InformationEmployee and Labor ManagementProvide leadership and direction to a diverse unionized, non-exempt workforce. Develop and maintain a positive and collaborative working environment that promotes, open communication, consistency, fairness and opportunities for continuous learning while achieving the vision and mission of HUDS and the University.Develop and maintain positive, professional relationships with culinary and front line service staff via two-way communication, timely feedback, collaboration, and consistent visibility in the kitchen and work unit.Develop and maintain professional relationships with Union Shop Stewards.Interview candidates and hire based on approved staffing pattern and budget. Complete probationary employee evaluation form as required.In collaboration with HUDS culinary team, develop and implement relevant trainings to increase knowledge and ability of cooks and other kitchen staff.Ensure performance expectations and work rules are clearly communicated and implemented via regular coaching, mentoring and regular staff meetings.In consultation with Human Resources, imposes corrective action measures as needed while complying with the terms of the Collective Bargaining Agreement and University policy and procedure.Participates in grievance hearings and arbitrations. Submits answers to grievances per the timelines outlined in the Collective Bargaining Agreement.In collaboration with Management Team, ensure Kronos timekeeping system is accurately and regularly maintained. Process timecards and absence requests in a timely manner and per HUDS policy and procedure.Assist with the development and implementation of new policies and procedures.

Our Exciting Work Environment We're looking to build our leadership team of tomorrow! With organizational expansion in both new businesses and in new markets, we are seeking culinary & hospitality professionals to strengthen our Executive Chef team. This program is for existing Executive Chefs looking to take their careers to the next level and is designed to set individuals up for success within our organization upon completion. Through hands-on training, you will enhance your financial acumen, leadership and mentorship knowledge, and learn PRG systems and procedures needed to run profitable, multi-million dollar units. This is a full-time, salaried program. Apply today! Responsibilities Lead and cook by example and provide guidance to any subordinates. Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all chefs are following these standards. Ensure kitchen operations can run smoothly and efficiently in your absence. Determination of purchasing specifications and budgetary allotments for all menu items. 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 - in accordance with Health Department regulations. Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success. Maintain complete knowledge of and compliance with all company policies/service procedures/standards. Assist and support in new unit openings Have a superior knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control and hiring/counseling/termination policies. Qualifications Minimum 4 years' experience as an Executive Chef in respected upscale restaurants. Certificate or degree in Culinary Arts preferred. Servsafe & Food Safety Handler 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. Ability to travel as needed Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating systems (i.e. online or digital reservation systems). 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. Who We Are Take your career beyond the ordinary-to the extraordinary, with Patina Restaurant Group and Delaware North. Patina Restaurant Group, a bi-coastal boutique company, continues to grow as a leader in the premium segment of the restaurant industry! Boasting approximately 80 restaurants and hospitality venues in performing arts centers, Patina Restaurant Group offers outstanding career opportunities for talented & highly motivated professionals who have an eye for detail and an appreciation for the exceptional quality and level of service they stand for. Our family of restaurants are aligned with unique architectural landmarks and cultural institutions that strive to enrich the American experience through fine arts, dance, music, theatre and performance. PRG operates exciting restaurants in world famous locations: from Lincoln Ristorante at Lincoln Center to the Sea Grill at Rockefeller Center; timeless spaces like the Michelin-starred Patina at Walt Disney Concert Hall, or fresh new collaborations like Morimoto Asia - our restaurants offer the finest in artisanal culinary inspirations. Patina Restaurant Group is a proud subsidiary of Delaware North. And at Delaware North - 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. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world, and when put together with Patina Restaurant Group's exceptional cuisine, landmark locations, and genuine hospitality - the sky is the limit.

Spring Place is a new, hospitality driven collaborative workspace concept that connects work, leisure and culture to a select community of thought leaders, entrepreneurs and global creative professionals. Equally balanced between work and leisure, Spring Place's social spaces possess a fine dining restaurant, bar and lounge, two private dining rooms, a living room with theater and conversation pit, a music room and an 18,000 square foot rooftop with sweeping views of Manhattan. THE ROLE: Members-only club in Tribeca is looking for a passionate, quality driven Chef de Cuisine to complete its culinary team. The ideal candidate for this position would serve as the Restaurant Outlet Chef and he/she is responsible for the supervision, organization, operation, training and creation of quality product and plating of all foods served from the kitchen. An individual who responds to the needs, wants and desires of the guests. ESSENTIAL DUTIES & RESPONSIBILITIES: Prepares, works along with and/or directly supervises kitchen staff in the preparation of all foods. Support daily catering operations and room services. Assists the Chef's office with monthly inventories. Advises Chef's office as to needed products for ordering purposes on a daily basis. Develops daily specials for offering in restaurant and bar. Develops line of communication with front of the house management and staff with daily line-ups. Handle with the assistance from the chef's office all staff disciplinary issues and annual reviews. Establishes training standards, prep standards for all stations of the kitchen. Develop new menu suggestions for implementation for menu change as requested by the Executive Chef. Monitors and controls portion size, par levels and quality control. Will assist other culinary managers when necessary in order to better serve member/guests throughout the Club. Reports all member / guest complaints to the Chef's office and assists in resolving complaints. Reports any immediate engineering repairs to the respective department. Follows up on health inspection report to take corrective actions when and where necessary. Submits ideas for future goals, operational improvements and personnel management to the Executive Chef. Maintains high sanitation standards during production and service. QUALIFICATIONS: Culinary School Graduate- Food Handler Certificate is a must. Minimum 5 years' experience in NYC fine dining restaurant or hotel. 2-3 years' experience in catering operations. In-depth skills and knowledge of all kitchen operations Excellent communication skills both oral and written and good organizational skill. Supervisory experience is required.

Executive Chef - The Sea Pines Resort - This is an awesome opportunity for an inspired culinary professional to lead the culinary services at the Resort's Beach Club location. A mature professional with proven leadership qualities and business sense capable of leading an engaged culinary program is required. The ideal candidate possesses experiences in high-volume with high quality standards, largely scratch in practice, coupled with past multiple outlet oversight, ideally with a background in a respected resort, hotel and known restaurant brand that bustles. You will run highly efficient kitchens by consistently looking to improve the menu and systems by working closely with your culinary team along with restaurant managers partners advancing overall food and service standards at all restaurant venues on this pristine property. Responsibilities · Drive the highest quality of culinary standards · Personable and capable of engaging a highly quality team · With presence, directs production and inspects food quality at all outlets · Influence menu creation and evolution working with outlet chefs · Train junior personnel · Creates a culinary team culture becoming of excellence Qualifications · Associate's degree in Culinary Arts · 8+ years of Culinary Management experiences · Experience supervising Sous and Outlets Chefs and Supervisors · Experience working within defined budget expectations

Executive Kitchen Manager Upscale Casual-Culinary Leader Are you an Executive Kitchen Manager aspiring to move to the next level? Our company is currently adding to the team! Apply Today for our location in [City, State]. Our belief is nothing will be accomplished unless we are having fun while working hard. Our Executive Kitchen Manager is constantly using their culinary creativity to improve our products and keep our award-winning menu dishes mainstream. We are currently operating 50 locations in 17 states across the United States. Our award-winning and extensive menu of American fusion cuisine features more than 130 items which allows you to put your culinary genius to work! If this exciting and fun opportunity has your name all over it, our restaurant in Tucson is looking for you! Title of Position: Executive Kitchen Manager Job Description: The Executive Kitchen Manager leads a team full of culinary professionals that set high standards, produce great tasting food, and follow strict food safety guidelines. The Executive Kitchen Manager plays an immense roll in building top line sales and guest counts by providing a superior guest experience. The Executive Kitchen Manager will support the Culinary Development Team and will lead the training and ongoing support of all kitchen management and line employees to ensure menu items are always executed with excellence . Benefits: Extremely Competitive Salary Paid Vacation Medical/Vision/Dental Benefits 50-55 Hour Work Week Achievable Bonus Program Consecutive Days Off The Executive Kitchen Manager should always act as a "Brand Ambassador" for our company The Executive Kitchen Manager must be extremely guest orientated with the highest degree of honesty and integrity A solid track record is achieving financial results is a must for the Executive Kitchen Manager A true desire to mentor and develop others is a train the Executive Kitchen Manager must have Three plus years of restaurant management experience in a high-volume atmosphere is a must for the Executive Kitchen Manager Qualification: Apply Now-Executive Kitchen Manager located in Tucson If you would like to be considered for this position, email your resume to Betty Ford