61 jobs found

We are an established Asian Fusion, Chef-driven restaurant looking for a skilled Sous Chef with Asian culinary experience. This is a perfect position for someone who wants to join a great group where people go to work and stay for years. APPLY FOR THIS GREAT OPPORTUNITY NOW!Restaurant Sous Chef Requirements:Must have 2+ years of relevant experience preferred in a supervisory/sous capacityNo more than 2-3 jobs in the last 5 years with steady progression through careerAsian Cuisine experience and creativity, as the Sous Chef is responsible for creating new items and specialsAbility to work with exotic flavors and impeccable presentationsMust be operations-driven, passionate, open-minded, and hands-onRestaurant Sous Chef Responsibilities include:Manages the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen, including production, prep, stewarding, purchasing, and receivingHe/she is responsible for making sure that all line cooks are trained to create all menu items following the established recipes to ensure consistency of presentation and flavorEffectively lead the kitchen, thinking positively and proactively to handle any obstacles and solve potential issues that may ariseCan-do attitude personality is key - the ideal candidate is a natural leader with the ability to maintain, motivate, and inspire a cohesive team while working calmly under pressureRestaurant Sous Chef Benefits: The pay is competitive based on the level of experiencePaid Time OffMajor Medical and DentalPerformance-based raises and promotions

Position Description Summary: The Cook provides a supreme dining experience to guests by preparing high quality meals. The Cook's main goal is to ensure that guests will always enjoy exceptional dining experiences. Cleanliness of the food service area and equipment is top priority in this position. The Cook's main goal is to execute dishes and food at 100% recipe adherence. The cleanliness of the kitchen area/work area is a top priority. The Cook's responsibility will include maintenance of a safe work environment and proper food and supply storage. The Cook must be able to work well under pressure, detail-oriented, and have the ability to multi-task. Duties and Responsibilities: Exceed First Class Service standards and behavior with every guest, business partner and peers. Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving andserving food items. Accountable for compliance with all local, state, federal laws and regulation including thoserelating to food safety. Samples products, follow menus, estimate food requirements, check production and keep records to accurately plan production requirements and requisition supplies and equipment as needed. Practices excellent food safety and sanitation practices. Regularly restocks all kitchen supplies and food items required for service. Assist with ordering and planning food supplies. Reports necessary equipment repair and maintenance to management. Assist with training new cooks and other restaurant staff and offering assistance as needed. Monitor proper rotation and dating of prepped and food items Maintain clean organized work environment that is free of safety hazards. Other duties as assigned. Position Qualifications: High School diploma or GED; Training from a culinary school will be an asset Requires a minimum of 1 year of closely related cooking experience, work experience in high volume or fast casual dining restaurant environment preferred Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers. Food handler's card may be required according to local and or state regulations. Able to work unsupervised for extensive periods, and to demonstrate good judgment when dealing with guest Ability to work various shifts in a 7/365 team-oriented environment Excellent customer service skills and an ability to communicate effectively Self-starter able to prioritize and handle various tasks simultaneously Ability to adapt to changing priorities and unexpected situations Proficiency required in reading, writing and mathematics Ability to lift a minimum of 50 lbs, perform essential job functions such as standing, bending, reaching, climbing on ladder, and walking long distances. Standing for long periods of time and the ability to work in environment with varying temperatures

Chef De Cuisine Palo Alto, CA Salary: $70000 - $75000 DESCRIPTION Seeking patient, down to earth and kind CDC with experience in Northern Italian cuisine and Neapolitan style pizza. Also, necessary leadership skills like managing, coaching, and motivating a team are a MUST! Traits like local sourcing, vendor relations and the ability to mentor young Chefs are absolutely essential. Must be willing to work the line as well as exhibit strong administrative skills including costing, inventory, scheduling, and labor. Financial acumen and at least two years at CDC or Executive Chef level required. REQUIREMENTS Must have extensive knowledge and experience in pasta and pizza-making Minimum 2 years' of CDC (or higher) experience Strong, chef-driven pedigree Good understanding of local cuisine, purveyors/farmers and vendors True leadership Friendly, clear communicators only Strong references a must Culinary Degree Preferred BENEFITS Competitive Salary Full benefits Phone stipend Outside dining allowance PTO Room for Growth EOE "We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status."

Are you a dynamic individual dedicated to providing exceptional experiences for all of your guests?We are only seeking the best of the best hospitality professionals to join our team. Our current need is for an Executive Chef for a very popular restaurant.Executive Chef Responsibilities:Operate a polished high volume kitchenHire, train, develop, motivate and lead a large teamEnsure all company standards are met, passion for excellence!Comfortable with a wide range of techniques and ingredientsExecutive Chef Qualifications3-5 years as an upscale culinary leaderHigh Sales Volume, experience with a sizeable teamSolid TenureAbility to Train, Develop and Motivate a TeamControl Costs and Achieve Financial ResultsExecutive Chef BenefitsCompetitive Salary of $60 to $75,000 Based on ExperiencePaid VacationDinner only facility

We are seeking a Chef de Cuisine with polished-dining experience ready to take their career to the next level. A genuine passion for food and hospitality is required. The right person will be aggressive, hardworking, dedicated, and ready to make a difference.Chef de Cuisine Requirements:Experience - 3 or more years of relevant experience. Must be able to manage the day-to-day responsibilities of a kitchen manager, including but not limited to ordering, scheduling, proper recipe execution, and kitchen cleanlinessExceptional Work Ethic - Someone who is hands-on with a solid background in a scratch-polished kitchenProblem Solver - Can effectively lead the kitchen, thinking positively and proactively to handle any obstacles and solve potential issues that may ariseA true leader - someone who has the patience and passion for coaching other team membersChef de Cuisine Qualifications:Strong Sense of Culture Needs to be able to implement systems and create structureSense of Ownership - Must be able to run a kitchen with minimum guidance while performing day to day dutiesMenu Execution - Must be able to write recipes and create daily menusHigh Energy - Must bring positive, high energy to the room and bring great ideasChef de Cuisine Compensation:Great compensationBonusPaid time offHealthcare

Experienced Japanese Cuisine Executive Chef needed for a regional, revered industry leader that has multiple locations and is expanding. This is a Japanese-Sushi concept, so expertise in that culinary area is desired. Must be self-driven, food and beverage-focused, with thick skin -- The guest isn t always 'right.' Must have a real passion for the restaurant industry.Chefs with a minimum of 3 years in a similar position will be considered, and we prefer experience in a concept with strong sales of at least $2-3M annually. This is an exciting and dynamic concept looking for exceptional leadership. The position is very "hands-on," and candidates must be very strong in guest service, all facets of operations, and have proven skills in analyzing financials and maintaining cost control systems. Executive Chef Requirements:Leadership with a proven track record P Be a self-starter and be a great communicatorBenefits & Growth Details for the Executive Chef:Attainable and achievable bonus Growing companyExceptional training program Benefits above industry standard Achievable growth potential

At RH we believe deeply that the "right" people are our greatest asset. We value people with high energy, who possess the ability to energize others. People who are smart, creative and have a point of view. People who see the answer in every problem, versus those who see the problem in every answer. People who are driven, determined and won't take "no" for an answer. We value team players, people who are more concerned with what's right, rather than who's right. The Property Executive Chef is responsible for managing all programs, systems, routines and standard operating procedures related to the day to day culinary operations of the kitchen and Hospitality location. This includes sole accountability for the maintenance and implementation of all culinary operations, supporting strategic research and development initiatives, recruiting and training of kitchen staff, ordering and inventory support, providing world class customer service to internal and external guests, and maintenance of all equipment and facilities. On property, the Executive Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position. RESPONSIBILITIES: Ensure the kitchen staff is prepared and ready for service and that all food meets the highest standards of quality and consistency Implement and maintain daily food preparation and quality control standards Ensure that all food is high quality, consistent, timely and desirable to the guests Manage hiring and training of all BOH staff members. Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution Solely accountable for managing and supervising all back of house checklists(opening, closing, station, prep, maintenance, cleaning, etc) Accountable for maintenance of all kitchen equipment and facilities Manage and maintain food inventory at appropriate level With key directors and company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast Along with property controller ensure food received meets quality standards, correct specifications and is fairly priced Support management and gallery team and kitchen team members with daily tasks to ensure readiness for service ADDITIONAL RESPONSIBILITIES: In the performance of all duties assigned, ability to work independently with minimal or no supervision while exercising broad discretion and professional judgment Ability to communicate effectively with vendors, partners, guests, fellow team members, and Leaders Ability to work cooperatively with others Ability to accept direction and constructive criticism Ability to complete tasks in a timely manner Ability to effectively multitask and manage multiple projects Ability to maintain consistent attendance and punctuality EXPERIENCE/ EDUCATION REQUIREMENTS: Minimum 5 years experience in service and hospitality management positions Finance or Accounting background a plus B.A./B.S. degree Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine, wine and beer ServSafe Manager Certified Ability to prioritize and get things done in a rapidly changing environment Ability to be a leader with a desire to educate and empower team members and create accountability standards Strong attention to operational and administrative detail Exemplary interpersonal communication skills Team player with enthusiastic outlook and creative mind Computer proficiency: POS software, Microsoft Word, Excel PHYSICAL 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. While performing the duties of this job, the employee is regularly required to sit, talk and hear. The employee is also frequently required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. The employee must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 80 pounds. SCHEDULING REQUIREMENTS: This position is full-time. The hours may vary, depending on scheduling needs. Candidate must be willing to have flexible schedules and must be willing to work occasional weekends or evenings. NON-ESSENTIAL DUTIES AND RESPONSIBILITIES: The above information is representative of the work performed in this position, however it is not all-inclusive. The omission of a specific duty or responsibility does not exclude it from the position if the work is similar or related to the essential duties and responsibilities.

Looking for a experienced Sous Chef that is forward thinking and has strong leadership capabilities We are a scratch restaurant in a corporate dining setting where work life balance is an integral part of our culture. Experience in a high-volume professional kitchen highly sought. $19/hr plus full benefits Monday- Friday 12:30pm to 9:00pm What you should have: - Must have previous cooking / culinary experience - Possess a friendly outgoing demeanor; work well with customers as well as associates. - Follow Caf guidelines concerning guest services, food and physical safety, maintenance and equipment/space cleaning requirements at all time. - Prepare food items, ensuring consistency and compliance with the Cafe's recipes, portioning, cooking, and waste control guidelines. - Be able to reach, bend, stoop and frequently lift up to 50 pounds. Thomas Cuisine is an award-winning, privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods. We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities and corporate dining facilities. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values and building relationships while "doing the right thing". We seek to make a valuable difference to those we serve- one nutritious meal at a time REAL Food | Genuine Service | Enduring Relationships Experience Required 1 year(s): Cooking/Culinary Experience

TheChef Manageris a key leadership position and is directly responsible for the successful operation of the Food and Nutrition Department in an eating recovery center. The Chef Manager ensures client, customer service/satisfaction with efficient cost effective management meeting and exceeding stated expectations. $55,000- $60,000 You will be responsible for all food service related activities which includes: Manage the daily operations of the kitchen area Implementing the production process Managing food cost / labor cost and having overall understanding of HACCP, under the direction of the Food Service Director You will also be responsible for developing, mentoring and coaching internal associates. Implementation of systematic production methods Standardized recipes Portion control Menu development and purchasing requirements. In carrying out assigned responsibilities, the Chef Manager must comply with all client policies and regulatory agencies. Successful candidates will have previous leadership and food service management experience, college degree preferred. Qualifications: B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Scratch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Must be able to successfully complete criminal background checks (State and Federal) and drug screenings Thomas Cuisine is an award-winning, privately-held contract foodservice company operating in 18 states and growing. We advocate the healing power of whole foods. We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities and corporate dining facilities. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values and building relationships while "doing the right thing". We seek to make a valuable difference to those we serve- one nutritious meal at a time REAL Food | Genuine Service | Enduring Relationships

$48,000- $55,000 TheSous Chefwill be responsible for the direction and guidance in collaboration with the Executive Chef and Food Services Director for overall production of food to include: implementation of systematic production methods, standardized recipes, portion control, menu development and purchasing requirements. Carrying out assigned responsibilities, the Sous Chef must comply with all client policies and regulatory agencies in an acute care hospital. Responsibilities: Directly supervises 1-20 employees in lower level positions. Maintain strict confidence regarding company related matters. Meets attendance guidelines & adheres to regulatory company & departmental policies & procedures. Maintain company uniform & dress codes. Follow directions from Chef /or FSD regarding other related duties. Maintain strict following of recipes for all food production & products. Must have proficient knife skills. Able to work all classifications, stations & kitchen departments; other areas may be required. Able to provide own tools. Monitor the all stations & maintain strict use of recipes for all food production & products. Observation on all food stations to eliminate waste & to have the best & freshest products possible. Train all employees to menu specifications, sanitation & food handling. Produces daily production sheets & records left overs Counts accurate inventory of all items in all food storage areas. Produces menu items by time line requirements. Maintains all HACCP standard operating procedures. Accurately plan & create all requisitions for ordering. Receives & examines food products & supplies to ensure quality & quantity to meet established standards, specifications & ensures proper storage & organization from all suppliers. Ensures the staff has a clean & sanitary work station/area by practicing the clean as you go method. Cleans & whips down tables & utensils before & after each assignment. Able to identify & fabricate all meats, raw or cooked for service or functions, as well as other products, but not limited to vegetables, fruits, starches, etc. Produces menu items by time line requirements. Performs all knife skills & cooking methods on proteins, vegetables, starches & other ingredients according to recipe within prescribed time frame to complete all service times for caf or functions contracts in an accurate & rapid manner. Maintain all prepared items are labeled with the following information; item inside container, date item is prepped, use by date & initials of person who prepped the item. Supervises / trains lower level staff engaged in preparing, cooking, serving meats, carving, sauces, vegetables, soups, mise en place, technical skills, & other food products. Other duties as directed Qualifications: Minimum of three (3) years of progressive culinary/kitchen management experience preferred Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation Fine dining restaurant, hotel or country club culinary experience is highly desirable Experience with high-touch customer service environments Creativity and plate presentation skills a must High volume, complex foodservice operations experience highly desirable Must be experienced with computers: to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafecertification required Must be able to successfully complete criminal background checks (State and Federal) and drug screenings Must be willing to participate in patient/resident satisfaction programs/activities Thomas Cuisine is an award-winning, privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods. We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities and corporate dining facilities. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values and building relationships while "doing the right thing". We seek to make a valuable difference to those we serve- one nutritious meal at a time REAL Food | Genuine Service | Enduring Relationships

Executive Chef Philadelphia, PA Salary: $70000 - $75000 DESCRIPTION: Respected chef driven restaurant group seeks Executive Chef for popular Philly location. Leadership skills including managing, coaching, and motivating a team a must. Strong recipe and menu development knowledge, local vendor relations and desire to train BOH management staff. MUST be willing to work the line daily and exhibit strong administrative skills including costing, inventory, scheduling, and labor. Will consider strong candidates ready to take the next step in their careers. Position is available ASAP. REQUIREMENTS: Minimum 3 years' as Executive Chef or CDC Good understanding of local cuisine, purveyors/farmers and vendors True leadership Friendly, clear communicators only Strong references a must Culinary Degree Preferred BENEFITS: Competitive Salary Full benefits PTO Room for Growth EOE

Sous Chef Los Angeles, CA Salary: $55000 - $65000 DESCRIPTION A young, exciting restaurant group opening their flagship in Santa Monica is looking for Sous Chefs with a strong background in food-focused, fast casual operations. Leadership skills including managing, coaching, and motivating a team are essential. Strong recipe execution as well as proven ability to train and develop line cooks is a must! MUST also have working knowledge of administrative skills including costing, inventory, scheduling, and labor cost control. Prior Latin cuisine and wood fire oven experience is a very big plus. REQUIREMENTS Minimum 3 years' of full service culinary experience Good understanding of modern culinary techniques Ability to listen and communicate effectively Prior experience creating s.o.p.'s Friendly, energetic disposition Self Motivated and Entrepreneurial No less than one year in each previous position Strong references a must Bilingual a plus! BENEFITS Competitive Salary Insurance Unlimited Room for Growth EOE "We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status."

Aunt Ann's In-House Staffing's ClientLocation: Atherton CAJob Type: Full TimeCategory: Estate StaffPosition: Long-term PT Vegetarian Chef Specializing in Indian / International Cuisine for Family in AthertonSchedule: Monday, Wednesday, Friday, SundaySalary Amount or Range: CompetitiveChildren: n/aPets: n/aBay Area Region: Mid PeninsulaDescriptionFamily in Atherton seeks a Vegetarian Chef skilled in international cuisines. Their ideal candidate is an expert in Indian cooking, Thai, Moroccan, Mexican, and fusion of different cultures and foods. There is a garden they plant and harvest vegetables to cook from.The chef will prepare lunch and dinner 4 days a week. Ideally, Monday, Wednesday, Friday and Sunday, but the family is flexible on the days and would be willing to increase or decrease them for the right candidate. Ideally the chef's schedule will include one weekend day. Dinner and lunch guests will be expected a few times a month.Experience Requirements-2 years minimum working in a private home with verifiable references -Experience preparing Indian cuisine, as well as Moroccan, Thai, etc.Educational Requirements-Fluency in English -Culinary degree preferredQualifications-Caters to a vegetarian diet.-Works w/ organic ingredients and a vegetable garden. -Low fat and Healthy cooking techniques.-Truly international and fusion flavors spanning Asia, Latin America, Middle East, etc. -Experience with Indian cuisine would be a huge positive as that is their favorite cuisine. -Good command of multiple spices and cooking techniques.Responsibilities-Lunch and dinner service for family-Accommodate additional guests as needed-Take charge and keep an organized kitchen-Keep appliances running smoothlyOrganize the pantry-Keep inventory of all food and drinks in the homeSkills-Creative and skilled-Highly organized and detail oriented.-Friendly and blends easily with a young family.-Flexible with a long-term mindset-Understands the dynamics of working in a home. Intuitive about providing the family privacy when required.

Sous Chef | New American - Southern Nashville, TN Salary: $48000 - $55000 DESCRIPTION Local Upscale Restaurant seeks Sous Chef. Must have extensive American/Southern cuisine experience, long tenures, and strong admin skills. Leadership skills with managing, coaching, motivating a team a must. Strong recipe and menu development knowledge, with administrative skills including costing, inventory, scheduling, and labor. Quality control and recipe replication a must. REQUIREMENTS Minimum 2 years' as sous chef of high volume ($5mm/400-500 covers), fine dining concept Good understanding of local cuisine, purveyors/farmers and vendors Food cost optimization Food safety knowledge Food handlers certificate Ordering/inventory management Spanish speaking a plus! BENEFITS Great company culture 5 day work week/50 hours PTO + 15+ company recognized holidays 401k Growth EOE

Aunt Ann's In-House Staffing's ClientLocation: Atherton CAJob Type: Full TimeCategory: Estate StaffPosition: Full-Time Michelin Experienced Chef for Couple in AthertonSchedule: Tuesday - Saturday, 11 a.m. - 7:30 p.m.Salary Amount or Range: $180k + bonusesChildren: 2 older childrenPets: n/aBay Area Region: Mid PeninsulaDescriptionA family in Atherton is seeking a full-time lunch-dinner private chef. In a typical week, the chef will cook only for the husband and wife, with the exception of holidays and school vacations when their children are home from college. The couple enjoys entertaining and often hosts dinners small (usually 6 guests) and large. For larger parties, the family will provide support staff. They love their guests to experience French formal table service and so prefer an experienced 3 star Michelin Chef. Their favorite restaurants are Hakkason, French Laundry, Quince, and Carbone in NYC. The family has an extensive wine collection reserved for entertaining and the chef will need to select pairings for guests.Daily schedule: Lunches are usually lean protein, controlled portions. The chef will be expected to drop off lunch for the Mrs. at her office in Palo Alto at 12:30 p.m. then plate and serve the Mr. his lunch at home.The couple does not have allergies. They love all cuisine, including vegetarian and vegan. They are looking for a chef that can have fun and explore different cuisines.Experience Requirements- Must have 3-star Michelin experience- 3 years experience working in private households as a chef, with verifiable referencesEducational Requirements-Must have a Culinary DegreeQualifications-Must have cleaning driving record and reliable car for grocery shopping -Must be willing to work some holidays -Must be able to complete an independent background check -Great communication skills are requiredResponsibilities-Menu planning-Grocery shopping-Plated formal service-CleanupSkills-Menu planning-French formal service -Extensive knowledge of wine

Executive Chef with a strong Italian Cuisine background needed for a fast-growing restaurant group in the heart of New Orleans! Our managers are confident and outgoing and are a BIG presence in our stores. We are scheduled to open more stores this year and continue to grow from there. We look forward to meeting you!Qualifications for Executive Chef:3+ years' experienceItalian CuisineStrong TenureFull Financials responsibilityGreat leadershipOutgoing personalityWe offer:Strong salaryGreat quality of lifeGrowth opportunityBenefits package

We are looking for a highly creative, hands-on, up-and-coming Executive Chef who is ready to make a name for themselves.Executive Chef Requirements:We are looking for an adaptable Executive Chef who has wide-ranging experience with a primary focus on scratch, upscale cuisineMust be hands-on and experienced with full-kitchen responsibility and leadershipBackground can be branded restaurant, boutique hotel, and independent concepts with good systems in placeExperience collaborating on menu, controlling costs, staff leadership, and business development - including banquets and cateringCreativity paired with consistent qualityGood progression in both tenure and titleSolid culinary training and mentorshipsExecutive Chef Compensation:Base salary in the $50,000 to $55,000 range, depending on background and experience10% Bonus on profitabilityHealthcare allowance

PRIMARY RESPONSIBILITIES: Meets daily with Executive Sous Chef and Chef de Cuisine to discuss the daily business needs. Assist in daily special and menu development. Attend pre-shift briefings with the FOH staff and managers. Insure that all recipes are current to menu items and are all being followed in weights and methods of preparation. Reports broken or malfunctioning equipment to Executive Sous Chef, or in his/her absence, to Engineering department. Ensure that you have a copy of the reservation sheet from the Hostess before the start of service. Responsible for reporting to the logbook the notable aspects of the shift. Inspect the cooler and stations daily to ensure that all sanitation, storage procedures are being adhered to. Check and requisition a produce items that are needed for the day and following days business. Hold a start of the day shift meeting with their respective employees to go over the previous day's business and the forth-coming days requirements or special requests. Ensure that the stewarding department is stocked with the necessary equipment to carry out their jobs. Inspect the line to ensure that the proper mis en place is on hand before the start of service, coach employees that do not meet the required standards. Expedite lunch and/or dinner service as needed. Control the production/waste, ensure that foods are labeled, dated and rotated (NO EXCEPTIONS). QUALIFICATIONS: High school graduate Culinary Degree preferred 2-3 years of experience in a line cook position preferred Requires knowledge of food production, storage/handling techniques, and commercial use culinary equipment WORKING CONDITIONS: Requires ability to lift 20-50 pounds frequently; up to 100 pounds infrequently Requires full mobility for entire duration of shift Varying environmentally controlled temperatures from kitchen area and coolers.

Benchmark's company culture is central to our management philosophy. The company's stated purpose is "to provide an entrepreneurial environment where determined people dare to create, share, and build futures. To be the "benchmark" by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey. Job Description Summary: Join The Nautical Team. Working under the mentorship of renowned Chef John Andreola this full-time, benefitted position is responsible for the amazing menu items served at The Turtle Grille, Beach Bar and Wet Pool Bar. You will be assisting the Executive Chef in all aspects of food preparation, expediting, inventory, and supervising of kitchen. Job Description: Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions. Initiates and oversees ordering of food and kitchen supplies. Supervises and coordinates the production of food according to menu specifications. Assists the Chefs and Cooks in preparation of specific cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed. Must have previous kitchen experience. Food Handlers Card required Slip resistant shoes required

Benchmark's company culture is central to our management philosophy. The company's stated purpose is "to provide an entrepreneurial environment where determined people dare to create, share, and build futures. To be the "benchmark" by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey. Job Description Summary: Join The Nautical Team. Working under the mentorship of renowned Chef John Andreola this full-time, benefitted position is responsible for the amazing menu items served at The Turtle Grille, Beach Bar and Wet Pool Bar. You will be assisting the Executive Chef in all aspects of food preparation, expediting, inventory, and supervising of kitchen. Job Description: Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions. Initiates and oversees ordering of food and kitchen supplies. Supervises and coordinates the production of food according to menu specifications. Assists the Chefs and Cooks in preparation of specific cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed. Must have previous kitchen experience. Food Handlers Card required Slip resistant shoes required