242 jobs found

Vous rêvez de travailler dans une équipe dynamique et de relever de nouveaux défis! Cette offre est pour vous! Maxsys personnel est actuellement à la recherche d'un Chef cuisinier pour une microbrasserie, située à Québec. Vous tâches consistes: - Faire la gestion des commandes et procéder aux inventaires hebdomadaires; - Procéder à l'emauche et à la formation des cuisiniers; -Coordonner la planification, la budgétisation et les achats de nourriture; -Gérer les coûts de main-doeuvre et les coûts alimentaires. Avantages: -Stabilité d'emploi (les horaires sont établis 1 mois d'avance & le chef travaillera au maximum 45h dans les périodes achalandées) -Programme de bonus en fonction de l'atteinte des objectifs -Gamme complète d'avantages sociaux (couverture dentaire incluse) -Possibilités d'avancement Ne ratez pas lopportunité qui vous est présentée! Envoyez-nous votre candidature dès maintenant. Cynthia Comeau Conseillère en recrutement Cell: Tél: Retrouvez-nous sur Facebook à ladresse suivante : Venez nous rencontrer à notre bureau de Lévis ! Entrevue Garantie ! MAXSYS-LÉVIS 5700 J.-B.-Michaud, Lévis, QC. 2e étage suite 240.

HEYDAY seeks new leadership and energy to oversee two highly functioning kitchens for its established and beloved SOMA/FiDi casual restaurants. Operating Monday - Friday, breakfast and lunch only. HEYDAY was a hit from Day 1, and as we enter a new stage we are looking for new leadership for our outstanding kitchen teams. HEYDAY serves chef-driven, from-scratch dishes (artful sandwiches, beautifully composed salads and elevated soups) to breakfast and lunch crowds using top quality ingredients. We're seeking a talented kitchen professional that wants to grow and prosper along with us. Why work with us? Your talent will shine - Collaborate with us to design a dynamic, seasonal experience and take ownership of the menu. You can have a life - Work consistent weekdays hours (roughly 7:00am - 3:30pm). Keep holidays and weekends for yourself. We share your values - Use top quality ingredients in LEED certified environments committed to sustainable business practices. You'll have room to grow - As we grow our company, your role and responsibility will grow with us. Be part of the revolution for healthier, better and more delicious eating. You are: energetic, dependable, positive, collaborative, ambitious, creative, smart and organized. More About You: · Passion for Northern California produce and cooking. · At least five years professional cooking experience in high volume environments. · Experience with prepared foods; lunch concepts and/or catering is beneficial. · At least three years experience in a management role. · Spanish language skills a big plus. Your Responsibilities · Oversee two kitchens creating amazingly delicious food. · Innovate new dishes and techniques. · Mentor and develop kitchen staff. · Collaborate as a full member of the management team. · Manage your team, weekly budgets and operations. · Manage labor, production and product exchange between two locations. · Maintain impeccable standards of cleanliness and sanitation. · Minimize waste and ensure profitability. We Offer: · Highly competitive salary based on experience with bonus opportunities. · Group Health Insurance · Up to 15 paid holidays per year plus 80 hours of paid time off accrued per year. · Convenient commute a block from the Montgomery BART/MUNI station. HEYDAY is an equal opportunity employer. We prohibit discrimination and harassment of any type and afford equal employment opportunities to employees and applicants without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, veteran status, or any other protected class under federal, state or local law. Additional Requirements Standing and walking for up to four hours at a time; lifting/carrying loads up to 40lbs unassisted; use of machinery including, but not limited to, ovens, ranges, mixers, grinders and computers. This is somebody's dream job. Is it yours? HEYDAY was founded in 2013 by three friends that care as much about food as you do. We thought people in Downtown San Francisco deserved options that were fresher, healthier and more delicious than the standard fast fare. OUR MISSION At HEYDAY, our mission is to make healthy and delicious food convenient, while supporting our community and respecting the earth.

Steakhouse No. 316 Chef de Cuisine Minimum 3 years experience Solid upscale Culinary Background Serious Work Ethic Professional Hands-on Chef de Cuisine Chef De Cuisine Duties and Responsibilities: The foremost duty of chefs de cuisine is coordinating meal preparation and service activities within the kitchen. They review customer orders as they come in, assign tasks to sous chefs and prep cooks, and ensure that food is delivered on time. Chefs de cuisine direct both kitchen and restaurant staff on proper procedures and assign responsibility for various meal elements.? Chefs de cuisine also maintain the restaurant?s quality and reputation by monitoring the food that is served to customers. They may inspect plates to ensure that meals are correctly portioned and presented. Chefs de cuisine also taste food and oversee kitchen staff throughout the cooking process, checking to make sure that elements of dishes are properly cooked and seasoned. We are an Equal Employment Opportunity (EEO) employer and does not discriminate on the basis of race, color, national origin, religion, gender, age, veteran status, political affiliation, sexual orientation, marital status or disability (in compliance with the Americans with Disabilities Act) with respect to employment opportunities. recblid uoxdlq42na2jcsra4gf2ylga2ecw3j

The World , Residences at Sea, is the largest privately owned residential yacht on earth. We offer the best of the best at every level of our organization. Employees of The World strive for excellence in everything we do. The Chef de Cuisine (French & Mediterranean) responsible for monitoring and ensuring that Company standard operating procedures are met for all areas that directly report to him/her. Must work closely with Executive Sous Chef in promoting Company's culture, mission and philosophy. A Chef de Cuisine (French & Mediterranean) track the Galley's inventory, place orders, monitor equipment maintenance and condition, and ensure that a Galley operates in accordance with Public Health (USPH) regulations. Responsibilities Exceed Resident and Guest expectations of food quality and that all food is prepared according to the recipe and photographic guidelines Ensure recipes/photos being posted in the clear view of all culinary and F&B personnel Complete daily walk-through with the Executive Sous Chef Assist in monitoring the Officer and Crew messes and ensure that they are neat, clean and that a quality product is offered Lead by example utilizing a "hands-on" approach to management Submit work orders (AVOs) through Fidelio for repairs to outlets and/or equipment and that these requests are followed up on to ensure timely completion Implement new policies, standard operating procedures and Company initiatives as assigned Ensure that Galley personnel maintain the par stocks assigned for food products and equipment Be aware of, and work to decrease, the stock of slow-moving items Acknowledge Resident's preferences and ensure all changes are communicated to the team Enforce cost control procedures and monitor waste and breakage Ensure that the Time & Attendance Policy is being adhered to at all times and that time sheets are reviewed to ensure accuracy Hiring Requirements Minimum of two years of experience as a Chef De Cuisine on an ultra-luxury Cruise Ship, Private Club, Boutique Hotel, ultra-luxury Hotel or Resort. Solid progression through ranks BA/BS degree or foreign equivalency and/or two years of experience as a Chef de Cuisine Passionate culinarian with great palette and sense of presentation. Ability to handle multiple tasks and work well in environment with time constraints Experience in managing multiple outlets Detail-oriented with good organizational skills, performing work accurately and efficiently To speak, read and write English clearly and distinctly Proficient computer skills to include Microsoft Office Suite  Along with worldwide travel opportunities, The World offers many other benefits. This position is afforded comfortable, single cabin accommodations, meals, and access to crew facilities such as a crew bar, fitness center, state of the art bicycles and outside seating deck. At The World we are one team, we are always passionate and caring and we support one another in mutual respect. We have a unified, empowered and strong team culture that values diversity and recognizes, develops and retains talent.

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.

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.

Job Summary: The Tap Room is a wonderful watering hole with a great selection of draft and bottled beers, vintage wines, select scotches and whiskeys and other top quality spirits. It's also a world-class steakhouse serving up hearty All-American fare, from Kobe burgers to Prime Rib to our 22oz bone-in center cut Prime Delmonico. The Tap Room selects only the finest, hand-selected Prime and certified Angus beef, grilled to perfection in a high-intensity Montague broiler. The Chef de Cuisine is responsible for ensuring the highest quality preparation of fine cuisine in the restaurant and special parties held at all Lodge Restaurants. Essential Duties and Responsibilities: Oversee the activities of kitchen staff with an awareness of quality and costs. Assist the executive chef with a weekly schedule for cooks in accordance with business needs, avoiding over-staffing and over-time. Schedule employee breaks in accordance with company policy. Maintain and review prep lists for all stations. Prepare daily food orders. Approve daily specials before service. Provide staff and Executive Chef with recipe cards of all food produced. Provide purchasing department and cost control relevant daily food requisitions Review Kronos reports. Prepare and submit daily food requisitions. Train all kitchen employees in their individual duties, required knowledge and skills. Counsel, discipline and evaluate kitchen employees. Check completeness of mise en place of each station before service. Ensure the overall cleanliness and order of kitchen. Control waste and spoilage through constant attention to detail. Assist in periodic menu review and revisions-The Qual process. Prepare and cook food. Report any faulty equipment or unsafe conditions directly to the Engineering Department. Communicate effectively with staff from both the front and back of the house. Comply with all Pebble Beach Company safety and health policies and procedures Other duties assigned by the Executive Chef Assist with special events as needed and fill in for Sous Chef(s)when absent Absolutely Required Skills: Graduate of accredited culinary program or apprenticeship under highly respected chef at a premier restaurant, resort of hotel property preferred Unexpired Sanitation certification Excellent cooking, supervisory and sanitation skills Knowledge of all stations Broad knowledge of varied cuisines and ability to integrate regional ingredient to menus Ability to present cooking demonstrations Knowledge of MS Office Suite.  Why work for us: Enjoy world-class health and wellness benefits after the 90th day of employment. Comprehensive health and life insurance allow you peace of mind. Our state of the art Health and Wellness Center provides employees with unlimited access to a physician and medical team to tend to you and your family's health needs free of cost. We encourage YOU to be our guest . When you work for Pebble Beach Company, we encourage you to experience what our guests experience at a 30% discount in all our amazing restaurants, retail and spa. Golf on the greatest courses. Even if you don't golf, you'll quickly become the most popular member of the family and your circle of friends with our amazing employee golf benefits. Grow your career with Pebble Beach University. We understand the need and desire to continually grow and develop, and we provide opportunities for ongoing learning through our Pebble Beach University training programs. Lunch is on us. Enjoy a meal in our Employee Dining Room for every shift you work.

The World , Residences at Sea, is the largest privately owned residential yacht on earth. We offer the best of the best at every level of our organization. Employees of The World strive for excellence in everything we do. The Chef de Cuisine (French & Mediterranean) responsible for monitoring and ensuring that Company standard operating procedures are met for all areas that directly report to him/her. Must work closely with Executive Sous Chef in promoting Company's culture, mission and philosophy. A Chef de Cuisine (French & Mediterranean) track the Galley's inventory, place orders, monitor equipment maintenance and condition, and ensure that a Galley operates in accordance with Public Health (USPH) regulations. Responsibilities Exceed Resident and Guest expectations of food quality and that all food is prepared according to the recipe and photographic guidelines Ensure recipes/photos being posted in the clear view of all culinary and F&B personnel Complete daily walk-through with the Executive Sous Chef Assist in monitoring the Officer and Crew messes and ensure that they are neat, clean and that a quality product is offered Lead by example utilizing a "hands-on" approach to management Submit work orders (AVOs) through Fidelio for repairs to outlets and/or equipment and that these requests are followed up on to ensure timely completion Implement new policies, standard operating procedures and Company initiatives as assigned Ensure that Galley personnel maintain the par stocks assigned for food products and equipment Be aware of, and work to decrease, the stock of slow-moving items Acknowledge Resident's preferences and ensure all changes are communicated to the team Enforce cost control procedures and monitor waste and breakage Ensure that the Time & Attendance Policy is being adhered to at all times and that time sheets are reviewed to ensure accuracy Hiring Requirements Minimum of two years of experience as a Chef De Cuisine on an ultra-luxury Cruise Ship, Private Club, Boutique Hotel, ultra-luxury Hotel or Resort. Solid progression through ranks BA/BS degree or foreign equivalency and/or two years of experience as a Chef de Cuisine Passionate culinarian with great palette and sense of presentation. Ability to handle multiple tasks and work well in environment with time constraints Experience in managing multiple outlets Detail-oriented with good organizational skills, performing work accurately and efficiently To speak, read and write English clearly and distinctly Proficient computer skills to include Microsoft Office Suite  Along with worldwide travel opportunities, The World offers many other benefits. This position is afforded comfortable, single cabin accommodations, meals, and access to crew facilities such as a crew bar, fitness center, state of the art bicycles and outside seating deck. At The World we are one team, we are always passionate and caring and we support one another in mutual respect. We have a unified, empowered and strong team culture that values diversity and recognizes, develops and retains talent.

Job Summary: The Tap Room is a wonderful watering hole with a great selection of draft and bottled beers, vintage wines, select scotches and whiskeys and other top quality spirits. It's also a world-class steakhouse serving up hearty All-American fare, from Kobe burgers to Prime Rib to our 22oz bone-in center cut Prime Delmonico. The Tap Room selects only the finest, hand-selected Prime and certified Angus beef, grilled to perfection in a high-intensity Montague broiler. The Chef de Cuisine is responsible for ensuring the highest quality preparation of fine cuisine in the restaurant and special parties held at all Lodge Restaurants. Essential Duties and Responsibilities: Oversee the activities of kitchen staff with an awareness of quality and costs. Assist the executive chef with a weekly schedule for cooks in accordance with business needs, avoiding over-staffing and over-time. Schedule employee breaks in accordance with company policy. Maintain and review prep lists for all stations. Prepare daily food orders. Approve daily specials before service. Provide staff and Executive Chef with recipe cards of all food produced. Provide purchasing department and cost control relevant daily food requisitions Review Kronos reports. Prepare and submit daily food requisitions. Train all kitchen employees in their individual duties, required knowledge and skills. Counsel, discipline and evaluate kitchen employees. Check completeness of mise en place of each station before service. Ensure the overall cleanliness and order of kitchen. Control waste and spoilage through constant attention to detail. Assist in periodic menu review and revisions-The Qual process. Prepare and cook food. Report any faulty equipment or unsafe conditions directly to the Engineering Department. Communicate effectively with staff from both the front and back of the house. Comply with all Pebble Beach Company safety and health policies and procedures Other duties assigned by the Executive Chef Assist with special events as needed and fill in for Sous Chef(s)when absent Absolutely Required Skills: Graduate of accredited culinary program or apprenticeship under highly respected chef at a premier restaurant, resort of hotel property preferred Unexpired Sanitation certification Excellent cooking, supervisory and sanitation skills Knowledge of all stations Broad knowledge of varied cuisines and ability to integrate regional ingredient to menus Ability to present cooking demonstrations Knowledge of MS Office Suite.  Why work for us: Enjoy world-class health and wellness benefits after the 90th day of employment. Comprehensive health and life insurance allow you peace of mind. Our state of the art Health and Wellness Center provides employees with unlimited access to a physician and medical team to tend to you and your family's health needs free of cost. We encourage YOU to be our guest . When you work for Pebble Beach Company, we encourage you to experience what our guests experience at a 30% discount in all our amazing restaurants, retail and spa. Golf on the greatest courses. Even if you don't golf, you'll quickly become the most popular member of the family and your circle of friends with our amazing employee golf benefits. Grow your career with Pebble Beach University. We understand the need and desire to continually grow and develop, and we provide opportunities for ongoing learning through our Pebble Beach University training programs. Lunch is on us. Enjoy a meal in our Employee Dining Room for every shift you work.

As a Chef de Cuisine, you will be responsible for overseeing all aspects of the dining experience at Eggslut in The Cosmopolitan of Las Vegas. From training and management to preparation and inspection, your comprehensive knowledge and ability to communicate expectations will facilitate the kinds of memorable dining experiences that keep our guests coming back. PRIMARY JOB DUTIES: Duties include, but are not limited to, the following: Day to day oversight of the entire kitchen operation for the respected outlet driving quality standards, implementing standard procedures and ensuring guest satisfaction. Responsible for scheduling, ordering, receiving, payroll, P&L management, and forecasting. Maintain a safe and professional work environment at all times. Develop kitchen management team and utilize this team to accomplish efficient kitchen operations. Assist in the development and execution of new menu items and recipes in the outlet. Monitor guest satisfaction and use the information provided to enhance guest experiences. Play an integral role in controlling food and labor costs on a continual basis to ensure the outlet is reaching/exceeding its monthly goals. Participate in the interviewing, selection and management of employees. Maintain knowledge of all state health department regulations, policies and procedures and oversee daily operations to make sure all conditions and standards are met with 100% accuracy. Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy. Participate in departmental and venue meetings, facilitating the flow of pertinent information from management to employees. Provide all employees with proper training and counseling as needed in accordance with hotel policies and procedures. Demonstrate culinary techniques and/or methods to culinary employee while assisting the outlet in day to day operations. Ensure that employees maintain valid/active licensing for their specific job/role. Other duties as assigned. QUALIFICATIONS: Required: At least three years of previous experience as senior management in a similar culinary environment. Knowledge of HACCP standards. Strong written and verbal communication skills with the ability to effectively communicate in English. Polished appearance and demeanor. Excellent customer service skills. High School diploma or equivalent. Ability to successfully lead and mentor a team. Ability to obtain and maintain full knowledge and understanding of company and department rules policies, procedures and state & federal regulatory requirements. Ability to write routine reports and correspondence. At least 21 years of age. Preferred: Culinary degree. Previous experience managing a team with a Collective Bargaining Agreement.

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.

Posting Date Nov 07, 2019 Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Orlando, Grande Lakes, 4012 Central Florida Parkway, Orlando, Florida, United States VIEW ON MAP Brand The Ritz-Carlton Schedule Full-time Relocation? Yes Position Type Management Start Your Journey With Us At more than 80 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton. JOB SUMMARY Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience * High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR * 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant * Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. * Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. * Maintains food preparation handling and correct storage standards. * Recognizes superior quality products, presentations and flavor. * Plans and manages food quantities and plating requirements for the restaurant. * Communications production needs to key personnel. * Assists in developing daily and seasonal menu items for the restaurant. * Ensures compliance with all applicable laws and regulations regulations. * Follows proper handling and right temperature of all food products. * Estimates daily restaurant production needs. * Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. * Checks the quality of raw and cooked food products to ensure that standards are met. * Determines how food should be presented and creates decorative food displays. Leading Kitchen Team * Supervises and coordinates activities of cooks and workers engaged in food preparation. * Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. * Leads shift teams while personally preparing food items and executing requests based on required specifications. * Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. * Encourages and builds mutual trust, respect, and cooperation among team members. * Serving as a role model to demonstrate appropriate behaviors. * Ensuring and maintaining the productivity level of employees. * Ensures employees are cross-trained to support successful daily operations. * Ensures employees understand expectations and parameters. * Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals * Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. * Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. * Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. * Effectively investigates, reports and follows-up on employee accidents. * Knows and implements company safety standards. Ensuring Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. * Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. * Sets a positive example for guest relations. * Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. * Empowers employees to provide excellent customer service. * Handles guest problems and complaints. * Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities * Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. * Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. * Manages employee progressive discipline procedures. * Participates in the employee performance appraisal process, providing feedback as needed. * Uses all available on the job training tools for employees. * Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities * Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluating results to choose the best solution and solve problems. * Attends and participates in all pertinent meetings. The Ritz-Carlton is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. The Ritz-Carlton does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Newport Academy is a series of evidence-based healing centers for adolescents and families struggling with mental health issues. With locations across the United States, Newport Academy offers a family-systems approach, providing gender-specific, individualized, and comprehensive holistic programs that encompass clinical therapy, academic support, and experiential practices. We treat individuals, ages 12-20, who are experiencing depression, anxiety, eating disorders, trauma, and substance abuse. Offerings include residential treatment, intensive outpatient programming, therapeutic day schools, and day treatment. Newport Academy nurtures the physical, psychological, social, educational, and spiritual needs of adolescents and their families, from a foundation of compassionate care, clinical expertise, and unconditional love. Our primary mission is to empower teens and restore families. Experts include medical directors, psychiatrists, therapists, registered dietitians, nurses, licensed social workers, teachers, and more. Empowering Teens. Restoring Families.® The Chef de Cuisine is responsible for the overall running of the culinary department and onsite meal preparation for all Northern California locations in the East Bay and Marin. This role is responsible for ensuring that the preparation and presentation of all meals and snacks to residents, guests and families meet Newport Academy's standard of culinary excellence. The Chef de Cuisine oversees all cooks, prep and dishwashing staff. Essential Duties and Responsibilities include the following : Prepare and present breakfast, lunch and dinner as well as snacks on a daily basis. Ensure overall kitchen cleanliness including refrigerators, freezers, ovens, floors, dishes after each meal and food prep areas. Ensure staff keeps all refrigerators and freezers clean and regularly sanitized. Creates menus to ensure all meals and snacks are varied, healthy, nutritious and organic based on the guidelines established to the company standards. Periodically meets with the Culinary Director for department updates, guidance and collaboration. Creates and maintains schedules of all culinary staff. Responsible for overall management of the culinary staff, including performance evaluations and identifying additional training needed if any. Develops and places orders for all food and necessary kitchen supplies. Attends meetings. Ensure the kitchen adheres to State Health and Hygiene Requirements. Basic Education and Experience Required: Experience of 8-10 years in various kitchen settings with demonstrated increasing levels of responsibility. 3-5 years of managing staff and directing a kitchen. Ability to work in a collaborative environment. Requires minimal supervision. Observes safety procedures; Reports potentially unsafe conditions; Uses equipment and materials properly. Excellent communication skills. Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Participates in meetings. Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values. General computer literacy in - email, word processing, spreadsheet, Internet and scheduling software. Certifications or Licenses: State Food Safe Certification or equivalent nationally recognized good safety certification. Newport Academy is an Equal Opportunity Employer.

Mid-size, upscale restaurant in metro west seeks Chef de Cuisine. This is a great opportunity to step into a bustling farm-to-table kitchen just outside of Boston. The CDC will be responsible for maintaining standards, menu & recipe development, sanitation, scheduling, ordering, butchering and staffing/training. Candidates must have previous kitchen management experience, preferably in a similar setting. Also important are familiarity with local sourcing, charcuterie and whole animal butchery. The restaurant serves dinner only, six nights a week. More informationwill be provided to qualified candidates.

We are seeking an energetic, passionate, and experienced Sous Chef and Chef de Cuisine for our Italian Inspired concept opening soon in San Francisco.We love what we do, and IT SHOWS in everything we do. We are devoted to providing our guests with a truly memorable experience, characterized by superior service, food, wine and spirits.Candidates must possess the following qualities:-Classical training and experience in Italian cuisine-Manages all aspects of the kitchen-Cost control; responsible for the financial results of the kitchen-Genuine enjoyment of working with people-Passionate, energetic, and detail oriented-Ability to successfully lead and manage a team-2 Years of relevant experience-Open AvailabilityCompanyPerksCompetitive Salary/Pay401k OptionsWe cover 100% of Health Insurance, Vision, & Dental for our Chef positions Dining Privileges at 9 of San Francisco's Best RestaurantsBonus Structure (Paid out monthly)$1,000 Manager Referral Bonus (Applies to all 15 Restaurants in the group!)Employee Portal with access to digital pay-stubs, W2, and your insurance informationGroup gym membership ratesMonthly Management Happy HoursTransportation and Commuter BenefitsPaid VacationDedicated Career Development

Paligroup is currently seeking a Chef de Cuisine for the Palihotel San Francisco location. WHO WILL LOVE THIS POSITION? An individual with a love of cooking An individual who is looking to gain experience in a professional kitchen and grow in the culinary arts Someone who is detail and quality oriented POSITION PROFILE: The Chef de Cuisine will be responsible for running the day-to-day operation of the kitchen, managing the brigade and assisting the Group Executive Chef to ensure the kitchen and kitchen costs are run to the Restaurant and Hotel standards. ESSENTIAL FUNCTIONS: Running of the kitchen on a day-to-day basis Development of the kitchen brigade through education, encouragement, and discipline Ensure consistency of the product throughout the kitchen Supervise service ensuring presentation of food is compliant with restaurant standards To carry out the smooth and efficient running of the service as appropriate Assist the Group Executive Chef in menu compilation Support Group Executive Chef to ensure targets are met with labor and food costs Support and manage the ordering, stock control and monthly inventory Work with fellow managers to run team in accordance with state and local labor laws Adhere and supervision of the kitchen cleaning schedule Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labeling etc. Clear and fluid communication with core management team and Group Executive Chef In depth knowledge of the full menu, and able to give a detailed description of dish composition To work as part of the wider restaurant team, and communicate with FOH staff when necessary To escalate maintenance issues to the relevant parties Monitoring restaurant standards with menu specification Ensure compliance with all health and safety requirements Supervision of the adherence to the cleaning schedule and take action appropriately Ensure the kitchen works efficiently To carry out all tasks in a reasonable time frame to ensure the smooth running of the areas Compliance with food labeling and temperature controls Development of skills within the team Hiring and staff development Other duties as assigned REQUIREMENTS: Commercial acumen: Understanding of stock control in their department Demonstrate an interest in the industry as a whole and keep up with current trends. Shows ability to adapt during busier or quieter services as necessary Drive for results Demonstrate a full understanding of their role and carries it out in line with their job description. Works effectively with the team Works accurately and efficiently in their role Organization Able to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources. Communicates relevant information regularly, efficiently and concisely to other members of the brigade or managers necessary Interpersonal skills Communicates clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions, Staff management Offers help to new team members and offers support/advice Works as an integral part of the wider team Effective decision-making Makes good decisions based upon a mixture of analysis, wisdom, experience and judgment, rather than emotions by effectively assessing risks. Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team. Physical Requirements Must be able to stand or walk a minimum eight-hour shift. Requires mobility and prolonged standing, walking, bending and lifting up to 50 lbs Qualification Standards: Education: High school or equivalent education preferred. Experience: 1 to 2 years previous experience as a cook in a hotel. Licenses or Certificates: Food Handler Certification required. Grooming: All colleagues must maintain a neat, and well groomed appearance(specific standards will be provided) We are an EEOC Employer Paligroup Management is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Paligroup does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. ABOUT PALISOCIETY: Palisociety is a collection of unique hotels and residences that are synonymous with authenticity, style, innovation and good old-fashioned hospitality. We take to heart that few things in life are as transformative as the people and places you encounter when you travel. Because when all is said and done, it's about the experience. ABOUT PALIGROUP MANAGEMENT: Paligroup is a fully integrated branded real estate development and hospitality operating company that acquires, programs, develops, owns, and operates unique hotels and residences. Our proprietary brands, development and operational expertise also includes specialized retail spaces, highly curated restaurants, bars and event venues. Avi Brosh founded Paligroup in 1998 and serves as its CEO. The company's track record, current portfolio and forthcoming properties are designed to provide customers with a unique and aspirational experience. Each Paligroup branded property has a distinct personality specifically tailored to best serve its local market and neighborhood, all featuring a contemporary, sophisticated design and personalized service. About Palihotel San Francisco Housed in an ideally located historic building in the heart of Union Square, Palihotel San Francisco offers 82 fully renovated and welcoming guest rooms and suites that have been carefully designed to appeal to a broad range of clientele, whether it be family and friends on holiday or business travelers attending a convention at the newly expanded Moscone Center. We've intended that this property be an homage to our loyal global tribe of inspired, distinctive and savvy clientele. We set out to curate a rich and diverse mix of classic and contemporary California-Centric styles throughout the property, highlighted by wood paneling, ceramic tiles, a delightful soft color scheme and mixed-matched furnishings and fixtures. Our reception, lobby, bar and dining areas are designed to be welcoming, communal and inclusive spaces that enhance the hotel's authentic neighborhood feel. Our loft-style all-day restaurant, liquor bar and special event venue, Fisher Loft is located on the hotel's 2nd floor and features approachable food and cocktails intended to encourage hotel guests and locals to mix and mingle morning, noon and night. And fun fact for movie buffs, the property's back alley called Burritt Alley has a plaque dedicated to the death of the fictional character in the movie The Maltese Falcon. "On approximately this spot, Miles Archer, partner of Sam Spade, was done in by Brigid O'Shaughnessy".

Thriving Santa Ana restaurant is looking for a highly motivated Chef de Cuisine to join our team. The Chef de Cuisine is responsible for the day-to-day operation of the restaurants culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Day-to-day oversight of payroll, schedules, ordering, inventory, and supervisory tasks associated with overseeing a culinary team. Cooking will be a primary role, in addition to leading the culinary team. Close interaction with front of house service staff and General Manager.This position will be responsible for the supervision of hourly associates and working with the Executive Chef to develop new menus and ordering. This is an exciting opportunity for an energetic, entrepreneurial & creative Culinary professional.Key ResponsibilitiesMaintain food quality per company standards Assists the Executive Chef with managing cost controls Assists the Executive Chef with planning and creating menusYou are responsible for all administrative duties, including but not limited to: Scheduling Ordering New associate orientation Training Documentation (i.e. associate evaluations, write ups, new hire packets, and separation notices) You ensure strict adherence to recipes and standards of quality for food served, including: Proper handling & storage Proper use of techniques and cooking procedures Produces and execute catering events You must have knowledge of and be able to perform in any line position, as needed. You are expected to offer guidance and direction to line cooks on a continual basis, particularly in the execution of food for large, private parties. You must be able to deal with all associates in a courteous and professional manner and have a strong sense of urgency and remain alert in a busy environment. You ensure associates are at all times, attentive, friendly, helpful and courteous to guests, associates and other managers by maintaining close communication links with all associates, seeking input regarding food and beverage issues and acting as a motivating influence.Preferred Qualifications A minimum of 2 years experience as a Sous Chef, Kitchen Manager, Assistant Kitchen Manager, Chef de Cuisine, or Senior Sous Chef in a high volume, upscale establishment. Openness & willingness to learn. Clean work habits and attention to detail. Ability to multitask and remain in control in a high volume, fast-paced, demanding environment, while maintaining your sense of humor. Ability to think quickly on your feet, taking things in stride and executing with poise. Professional, polished appearance with the ability to interact with all types of team members. Proven ability to lead a staff and positively influence employee behavior. Must have excellent verbal communication skills and have the ability to work a flexible schedule. Certificate or degree in Culinary Arts preferred. Bilingual (Spanish/English) is a plus! Basic computer knowledge including Google Docs, Word and Excel.Resume Required With Application For Consideration.Benefits Include:Medical, Dental, Vision, Life InsurancePaid Time OffFamily MealsEmployee Discounts for all company brands

Paligroup is currently seeking a Chef de Cuisine for the Palihotel San Francisco location.WHO WILL LOVE THIS POSITION?An individual with a love of cookingAn individual who is looking to gain experience in a professional kitchen and grow in the culinary artsSomeone who is detail and quality orientedPOSITION PROFILE:The Chef de Cuisine will be responsible for running the day-to-day operation of the kitchen, managing the brigade and assisting the Group Executive Chef to ensure the kitchen and kitchen costs are run to the Restaurant and Hotel standards.ESSENTIAL FUNCTIONS:Running of the kitchen on a day-to-day basisDevelopment of the kitchen brigade through education, encouragement, and disciplineEnsure consistency of the product throughout the kitchenSupervise service ensuring presentation of food is compliant with restaurant standardsTo carry out the smooth and efficient running of the service as appropriateAssist the Group Executive Chef in menu compilationSupport Group Executive Chef to ensure targets are met with labor and food costsSupport and manage the ordering, stock control and monthly inventoryWork with fellow managers to run team in accordance with state and local labor lawsAdhere and supervision of the kitchen cleaning scheduleUnderstand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labeling etc.Clear and fluid communication with core management team and Group Executive ChefIn depth knowledge of the full menu, and able to give a detailed description of dish compositionTo work as part of the wider restaurant team, and communicate with FOH staff when necessaryTo escalate maintenance issues to the relevant partiesMonitoring restaurant standards with menu specificationEnsure compliance with all health and safety requirementsSupervision of the adherence to the cleaning schedule and take action appropriatelyEnsure the kitchen works efficientlyTo carry out all tasks in a reasonable time frame to ensure the smooth running of the areasCompliance with food labeling and temperature controlsDevelopment of skills within the teamHiring and staff developmentOther duties as assignedREQUIREMENTS:Commercial acumen:Understanding of stock control in their departmentDemonstrate an interest in the industry as a whole and keep up with current trends.Shows ability to adapt during busier or quieter services as necessaryDrive for resultsDemonstrate a full understanding of their role and carries it out in line with their job description.Works effectively with the teamWorks accurately and efficiently in their roleOrganizationAble to prioritize tasks and demonstrate effective time management and coordinating, controlling and managing different resources.Communicates relevant information regularly, efficiently and concisely to other members of the brigade or managers necessaryInterpersonal skillsCommunicates clearly, professionally and concisely whilst actively listening to others and giving careful consideration to their needs and opinions,Staff managementOffers help to new team members and offers support/adviceWorks as an integral part of the wider teamEffective decision-makingMakes good decisions based upon a mixture of analysis, wisdom, experience and judgment, rather than emotions by effectively assessing risks.Tries to take the bigger picture into consideration and is confident as to when and where to seek guidance and clarity from senior members of the team.Physical RequirementsMust be able to stand or walk a minimum eight-hour shift.Requires mobility and prolonged standing, walking, bending and lifting up to 50 lbsQualification Standards:Education: High school or equivalent education preferred.Experience: 1 to 2 years previous experience as a cook in a hotel.Licenses or Certificates: Food Handler Certification required.Grooming: All colleagues must maintain a neat, and well groomed appearance(specific standards will be provided)We are an EEOC EmployerPaligroup Management is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Paligroup does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.ABOUT PALISOCIETY:Palisociety is a collection of unique hotels and residences that are synonymous with authenticity, style, innovation and good old-fashioned hospitality. We take to heart that few things in life are as transformative as the people and places you encounter when you travel. Because when all is said and done, its about the experience.ABOUT PALIGROUP MANAGEMENT:Paligroup is a fully integrated branded real estate development and hospitality operating company that acquires, programs, develops, owns, and operates unique hotels and residences. Our proprietary brands, development and operational expertise also includes specialized retail spaces, highly curated restaurants, bars and event venues. Avi Brosh founded Paligroup in 1998 and serves as its CEO.The company's track record, current portfolio and forthcoming properties are designed to provide customers with a unique and aspirational experience. Each Paligroup branded property has a distinct personality specifically tailored to best serve its local market and neighborhood, all featuring a contemporary, sophisticated design and personalized service.

Bywater is looking for a line cook. Great attitude and a love for hospitality a must. Our team is small and a willingness to help others and have fun is an absolute necessity.We're open for dinner 7 nights/week and hoping to add 2-3 lunch shifts, plus increase our off-site catering and special events. Full-time cooks generally work up to 45-50 hr/wk, and we can be flexible for students, folks with a second job, or family responsibilities. After a 6 week period, all staff earn 5 personal/sick days, and after 6 months earn one week's paid vacation plus other perks like matching funds for food and drink related education, and a stipend toward health and wellness.Our small operation is growing fast and we're looking for folks who are interested in helping us become a more integral part of our regional food community and continue to offer our new and returning guests an unexpected (yet consistently wonderful) dining experience. We're eager to implement new systems of cost and labor control while getting more creative with the menu, how we source our ingredients, and the kind of projects we take on.Warren is an easy commute from Providence, Newport, or the South Shore. Please get in touch if you're considering relocating from points beyond -- it's a great place to live and we'd love to chat more about it. Warren is an hour from Boston, three hours from NYC, and three hours from Portland, Maine.

Forthright Oyster Bar and Kitchen in Campbell is looking for a qualified Chef de Cuisine. The ideal candidate will know how to work saute, grill, pantry, and shuck oysters. Individuals applying should know how to work a busy brunch service as well as a high volume happy hour and dinner service.RequirementsPositive Attitude (we are not a screaming kind of kitchen)2-3 years of previous experience as a Sous Chef or Kitchen Manager or lead cookAbility to cost menu itemsExperience with taking inventoryBe able to set every stationMust be able to stand for 10-12 hoursMust be able to lift 50 poundsMust read and speak EnglishMust cook on line at times while being the chefAble to teach and correct techniqueKeep up standards of cleanliness and Health Department RequirmentsClean walk-in at every serviceProblem solve and meet challenges of space and inventoryThe Chef de Cuisine works a changing schedule that fits the needs of the business. This is a free-standing restaurant not a corporate restaurant. Please send resume. Be prepared to demonstrate your skills in a stage.