Sous Chef/ Kitchen ManagerYerba Buena/ SOMA Restaurant Group... We have talented Chefs that have been featured all around the world. If you are looking to work with seasoned professionals that love to create, engage and grow, you will love our culinary team. We are looking for strong organized leaders to join and collaborate with us. Make your mark as a Chef, manage a strong team and provide consistently great food. - Ability to perform a variety of cooking techniques, cuisines, and kitchen duties- Must be able to communicate clearly with managers, executive chef, kitchen and dining room personnel and guests- Prepare food items, ensuring consistency and compliance with the Chef's standards of Excellence- Provide courteous and informative service - Follow restaurant guidelines concerning guest services, food, and physical safety- Knowledge and understanding of maintenance and equipment/space cleaning requirements. - Catering background a plus. - Culinary degree preferred, but not required.--- Ability to make amazing vegan soups a big plus.- Full-time position - Compensation will be based on experience and training --Must be available days, nights and weekends To apply: please send an email with the subject line "Kitchen Manager" or "Sous Chef" In the body of the email, include a summary of who you are and what you would like to pursue in your career. Please include a current resume as an attachment. Thank you! BOH/Kitchen/CDC/Sous Chef/
Sep 19, 2019
Full time
Sous Chef/ Kitchen ManagerYerba Buena/ SOMA Restaurant Group... We have talented Chefs that have been featured all around the world. If you are looking to work with seasoned professionals that love to create, engage and grow, you will love our culinary team. We are looking for strong organized leaders to join and collaborate with us. Make your mark as a Chef, manage a strong team and provide consistently great food. - Ability to perform a variety of cooking techniques, cuisines, and kitchen duties- Must be able to communicate clearly with managers, executive chef, kitchen and dining room personnel and guests- Prepare food items, ensuring consistency and compliance with the Chef's standards of Excellence- Provide courteous and informative service - Follow restaurant guidelines concerning guest services, food, and physical safety- Knowledge and understanding of maintenance and equipment/space cleaning requirements. - Catering background a plus. - Culinary degree preferred, but not required.--- Ability to make amazing vegan soups a big plus.- Full-time position - Compensation will be based on experience and training --Must be available days, nights and weekends To apply: please send an email with the subject line "Kitchen Manager" or "Sous Chef" In the body of the email, include a summary of who you are and what you would like to pursue in your career. Please include a current resume as an attachment. Thank you! BOH/Kitchen/CDC/Sous Chef/
Grill Concepts, Inc.
Downtown Los Angeles, Los Angeles, CA, USA
We are seeking experienced Chef de Cuisine/Kitchen Managers for Public School 310 and Public School 818, our trendy gastro pub restaurants located in Culver City and Sherman Oaks. Chef de Cuisine/Kitchen manager will be responsible for: · Hiring, training, performance management and discipline of kitchen Team Members · Managing costs both Food and Labor · Managing in house inventory and in restaurant purchasing · Ensuring consistency and proper portioning of all good · Working with corporate culinary team to develop additional menu items · Ensuring kitchen is clean and sanitary and kitchen equipment is up kept and in proper working order Qualified candidates will have 3+ years of experience as Chef de Cuisine or Kitchen and have experience on all stations on the line. Must have exceptional communication and decision-making skills. Must have knowledge of correct portions and positions on plates. Must be proactive and punctual and possess excellent leadership skills. Must be fluent in written and spoken English.
Sep 19, 2019
Full time
We are seeking experienced Chef de Cuisine/Kitchen Managers for Public School 310 and Public School 818, our trendy gastro pub restaurants located in Culver City and Sherman Oaks. Chef de Cuisine/Kitchen manager will be responsible for: · Hiring, training, performance management and discipline of kitchen Team Members · Managing costs both Food and Labor · Managing in house inventory and in restaurant purchasing · Ensuring consistency and proper portioning of all good · Working with corporate culinary team to develop additional menu items · Ensuring kitchen is clean and sanitary and kitchen equipment is up kept and in proper working order Qualified candidates will have 3+ years of experience as Chef de Cuisine or Kitchen and have experience on all stations on the line. Must have exceptional communication and decision-making skills. Must have knowledge of correct portions and positions on plates. Must be proactive and punctual and possess excellent leadership skills. Must be fluent in written and spoken English.
Position Purpose: Responsible for all food planning, preparation, production and control for all food and catering facilities that meet Good Eats Group standards of quality. Coach team members in sharing the Good Eats Group Culture and curate the development of all team members. ESSENTIAL FUNCTION Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, ordering, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from guests, social media outlets and team members, make judgements and take action to implement suggestions for improvement. Maintain working rapport with all team members for efficient operation and service to the guests. Organize and conduct meetings with the culinary team. Collaborate on the menu creation with cross-functional team, implement new seasonal/regional menus. Present menu items for monthly, weekly, promotional and holiday marketing. Leverage menu offerings based on current food trends and regional tastes. Invent menu selections for special catering themes and parties in accordance with guest's budgetary guides and expectations. Confer with the General Manager regarding any new selections and changes. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. Special projects and assignments for continuous improvement. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. · Assist General Manager in estimating annual food budget · Observe the latest trends in food presentation/pricing and menu offerings · Monitor food preparation, plate presentation, sanitation and guest service during peak periods to oversee restaurant operations · Maintain team member schedule for proper staffing · Repair or report any equipment in need of repair or replacement to General Manager · Perform other duties as requested, such as VIP parties and team meeting meetings · Participate in the Manager-on-Duty Program as designated by the General Manager
Sep 19, 2019
Full time
Position Purpose: Responsible for all food planning, preparation, production and control for all food and catering facilities that meet Good Eats Group standards of quality. Coach team members in sharing the Good Eats Group Culture and curate the development of all team members. ESSENTIAL FUNCTION Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, ordering, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from guests, social media outlets and team members, make judgements and take action to implement suggestions for improvement. Maintain working rapport with all team members for efficient operation and service to the guests. Organize and conduct meetings with the culinary team. Collaborate on the menu creation with cross-functional team, implement new seasonal/regional menus. Present menu items for monthly, weekly, promotional and holiday marketing. Leverage menu offerings based on current food trends and regional tastes. Invent menu selections for special catering themes and parties in accordance with guest's budgetary guides and expectations. Confer with the General Manager regarding any new selections and changes. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. Special projects and assignments for continuous improvement. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. · Assist General Manager in estimating annual food budget · Observe the latest trends in food presentation/pricing and menu offerings · Monitor food preparation, plate presentation, sanitation and guest service during peak periods to oversee restaurant operations · Maintain team member schedule for proper staffing · Repair or report any equipment in need of repair or replacement to General Manager · Perform other duties as requested, such as VIP parties and team meeting meetings · Participate in the Manager-on-Duty Program as designated by the General Manager
Reach your potential at Mauna Kea Resort where team members feel a true sense of belonging. Our 'ohana works together to deliver world class service with Aloha. Become apart of the legacy at Mauna Kea Resort. Position Summary: Oversee the daily operation of the kitchen including menu creation. Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food. Prepare and cook food items, requisition needed supplies and food items. Inspect kitchen equipment; check on usability of stored and refrigerated items. Assume the responsibility of the Executive Chef in his/her absence. Minimum Qualifications:6 years related work experience and schooling.Skills to effectively supervise and manage the department and meet goals. Must be personable, tactful, patient, tolerant, seervtive and self-motivated.Ability to multi-task.Dept. of Health TB Clearance.Food Safety Certification, preferred
Sep 19, 2019
Full time
Reach your potential at Mauna Kea Resort where team members feel a true sense of belonging. Our 'ohana works together to deliver world class service with Aloha. Become apart of the legacy at Mauna Kea Resort. Position Summary: Oversee the daily operation of the kitchen including menu creation. Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food. Prepare and cook food items, requisition needed supplies and food items. Inspect kitchen equipment; check on usability of stored and refrigerated items. Assume the responsibility of the Executive Chef in his/her absence. Minimum Qualifications:6 years related work experience and schooling.Skills to effectively supervise and manage the department and meet goals. Must be personable, tactful, patient, tolerant, seervtive and self-motivated.Ability to multi-task.Dept. of Health TB Clearance.Food Safety Certification, preferred
We are seeking experienced Chef de Cuisine/Kitchen Managers for Public School 310 and Public School 818, our trendy gastro pub restaurants located in Culver City and Sherman Oaks. Chef de Cuisine/Kitchen manager will be responsible for: · Hiring, training, performance management and discipline of kitchen Team Members · Managing costs both Food and Labor · Managing in house inventory and in restaurant purchasing · Ensuring consistency and proper portioning of all good · Working with corporate culinary team to develop additional menu items · Ensuring kitchen is clean and sanitary and kitchen equipment is up kept and in proper working order Qualified candidates will have 3+ years of experience as Chef de Cuisine or Kitchen and have experience on all stations on the line. Must have exceptional communication and decision-making skills. Must have knowledge of correct portions and positions on plates. Must be proactive and punctual and possess excellent leadership skills. Must be fluent in written and spoken English.
Sep 19, 2019
Full time
We are seeking experienced Chef de Cuisine/Kitchen Managers for Public School 310 and Public School 818, our trendy gastro pub restaurants located in Culver City and Sherman Oaks. Chef de Cuisine/Kitchen manager will be responsible for: · Hiring, training, performance management and discipline of kitchen Team Members · Managing costs both Food and Labor · Managing in house inventory and in restaurant purchasing · Ensuring consistency and proper portioning of all good · Working with corporate culinary team to develop additional menu items · Ensuring kitchen is clean and sanitary and kitchen equipment is up kept and in proper working order Qualified candidates will have 3+ years of experience as Chef de Cuisine or Kitchen and have experience on all stations on the line. Must have exceptional communication and decision-making skills. Must have knowledge of correct portions and positions on plates. Must be proactive and punctual and possess excellent leadership skills. Must be fluent in written and spoken English.
Reach your potential at Mauna Kea Resort where team members feel a true sense of belonging. Our 'ohana works together to deliver world class service with Aloha. Become apart of the legacy at Mauna Kea Resort. Position Summary: Oversee the daily operation of the kitchen including menu creation. Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food. Prepare and cook food items, requisition needed supplies and food items. Inspect kitchen equipment; check on usability of stored and refrigerated items. Assume the responsibility of the Executive Chef in his/her absence. Minimum Qualifications:6 years related work experience and schooling.Skills to effectively supervise and manage the department and meet goals. Must be personable, tactful, patient, tolerant, seervtive and self-motivated.Ability to multi-task.Dept. of Health TB Clearance.Food Safety Certification, preferred
Sep 19, 2019
Full time
Reach your potential at Mauna Kea Resort where team members feel a true sense of belonging. Our 'ohana works together to deliver world class service with Aloha. Become apart of the legacy at Mauna Kea Resort. Position Summary: Oversee the daily operation of the kitchen including menu creation. Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food. Prepare and cook food items, requisition needed supplies and food items. Inspect kitchen equipment; check on usability of stored and refrigerated items. Assume the responsibility of the Executive Chef in his/her absence. Minimum Qualifications:6 years related work experience and schooling.Skills to effectively supervise and manage the department and meet goals. Must be personable, tactful, patient, tolerant, seervtive and self-motivated.Ability to multi-task.Dept. of Health TB Clearance.Food Safety Certification, preferred
Dining Commons. Reporting to the Executive Chef, the Chef de Cuisine assists in the daily administrative operations of the kitchen and ensures the quality presentation of all food served and meets the standards established by the Director of Culinary Excellence. Essential Functions •Assists the Executive Chef to ensure the proper training of all culinary team members in place for optimal production results.•Works with the General Manager on scheduling the culinary teams. •Makes decisions on menu choices and new recipes.•Advises the Sous Chef on food preparation and inspection. Georgia Southern University is a Tobacco Free Campus. Minimum Education Required Associate's Degree or two years of post-secondary education Could a level of job-related experience higher than the minimum required for the position substitute for the minimum level of education? No Minimum Experience Required Three or more years of related work experience Could a level of education higher than the minimum required for the position substitute for the minimum level of job-related experience? No Knowledge, Skills & Abilities Effective communication (verbal and written), organization and human relations skills; ability to work well in a diverse environment; proficiency with computer and Microsoft Office Applications software including word processing, spreadsheets, and databases; legally authorized to work in the United States; successful completion of background investigation prior to employment Preferred Education Preferred Experience Five or more years of related work experience, including supervisory experience $36,500
Sep 18, 2019
Full time
Dining Commons. Reporting to the Executive Chef, the Chef de Cuisine assists in the daily administrative operations of the kitchen and ensures the quality presentation of all food served and meets the standards established by the Director of Culinary Excellence. Essential Functions •Assists the Executive Chef to ensure the proper training of all culinary team members in place for optimal production results.•Works with the General Manager on scheduling the culinary teams. •Makes decisions on menu choices and new recipes.•Advises the Sous Chef on food preparation and inspection. Georgia Southern University is a Tobacco Free Campus. Minimum Education Required Associate's Degree or two years of post-secondary education Could a level of job-related experience higher than the minimum required for the position substitute for the minimum level of education? No Minimum Experience Required Three or more years of related work experience Could a level of education higher than the minimum required for the position substitute for the minimum level of job-related experience? No Knowledge, Skills & Abilities Effective communication (verbal and written), organization and human relations skills; ability to work well in a diverse environment; proficiency with computer and Microsoft Office Applications software including word processing, spreadsheets, and databases; legally authorized to work in the United States; successful completion of background investigation prior to employment Preferred Education Preferred Experience Five or more years of related work experience, including supervisory experience $36,500
The Shack an award winning restaurant in central VA, is seeking a Chef de Cuisine to help guide out team & restaurant in expansion. The Shack is a small 26 seat restaurant serving a constantly changing pre fixe menu, that evolves from day to day, week to week, season to season that touches on Southern, Appalachian and Eastern European foodways. This is an opportunity for a young chef to develop their own voice and start to make a name for themselves in the industry. This is a salaried position with benefits.Applicant Must Have--Strong Communication Skills-Leader Ship Skills-Work Clean & Highly Organized (our kitchen is very small)-Self Motivation and Detail oriented-Be able to except constructive criticism-Hunger for knowledge-Physically able to deal with hours and stress of running a kitchen-Ability to relocate to a beautiful area in central VA
Sep 18, 2019
Full time
The Shack an award winning restaurant in central VA, is seeking a Chef de Cuisine to help guide out team & restaurant in expansion. The Shack is a small 26 seat restaurant serving a constantly changing pre fixe menu, that evolves from day to day, week to week, season to season that touches on Southern, Appalachian and Eastern European foodways. This is an opportunity for a young chef to develop their own voice and start to make a name for themselves in the industry. This is a salaried position with benefits.Applicant Must Have--Strong Communication Skills-Leader Ship Skills-Work Clean & Highly Organized (our kitchen is very small)-Self Motivation and Detail oriented-Be able to except constructive criticism-Hunger for knowledge-Physically able to deal with hours and stress of running a kitchen-Ability to relocate to a beautiful area in central VA
Forthright Oyster Bar and Kitchen
Campbell, CA, USA
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.
Sep 18, 2019
Full time
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.
King Estate Winery, located in Eugene Oregon
Portland, OR, USA
Oregons leading family-owned winery seeks to hire a Chef de Cuisine to assist in managing its elegant estate based restaurant in one of the states most beautiful settings. The successful candidate will have mastered all aspects of fine dining cuisine, ensuring the highest quality in every regard. The King Estate Winery culinary staff includes pastry, baking and charcuterie specialists, as well as on-site estate gardens, orchards, berries. Key Qualifications: Minimum of 5 years culinary experience in a fine dining setting. Driven by a vision of culinary excellence and hospitality. Proficiency executing various cooking methods, ingredients, equipment and processes Ability to multitask and work efficiently under pressure Knowledge of best cooking practices for large groups Strong financial and business acumen with proven ability to oversee cost control, labor, management and bottom line profitability while sourcing excellent ingredients focused on local and regional foods Follows the guidance of the Executive Chef with menu design and coordination Excellent communication skills to connect with all culinary departments on the daily requirements, functions and last minute events Effective leadership qualities, driven by respectEssential Job Functions Manage event inventory requesitions and order requests Create event meal prep lists and timelines Submit labor requests for event prior to schedule posting Executive event prep and production Prepare houseguest meals and events; ensure proper delivery Assist in design speciality menus and packages Assist prep and production team when needed Maintain clear communication with culinary management team Attend weekly culinary meetings, providing agenda items and weekly report Fill weekly manager on duty shiftsSalary commensurate with experience and qualifications and includes full company benefits. Please submit your Resum/CV to .
Sep 17, 2019
Full time
Oregons leading family-owned winery seeks to hire a Chef de Cuisine to assist in managing its elegant estate based restaurant in one of the states most beautiful settings. The successful candidate will have mastered all aspects of fine dining cuisine, ensuring the highest quality in every regard. The King Estate Winery culinary staff includes pastry, baking and charcuterie specialists, as well as on-site estate gardens, orchards, berries. Key Qualifications: Minimum of 5 years culinary experience in a fine dining setting. Driven by a vision of culinary excellence and hospitality. Proficiency executing various cooking methods, ingredients, equipment and processes Ability to multitask and work efficiently under pressure Knowledge of best cooking practices for large groups Strong financial and business acumen with proven ability to oversee cost control, labor, management and bottom line profitability while sourcing excellent ingredients focused on local and regional foods Follows the guidance of the Executive Chef with menu design and coordination Excellent communication skills to connect with all culinary departments on the daily requirements, functions and last minute events Effective leadership qualities, driven by respectEssential Job Functions Manage event inventory requesitions and order requests Create event meal prep lists and timelines Submit labor requests for event prior to schedule posting Executive event prep and production Prepare houseguest meals and events; ensure proper delivery Assist in design speciality menus and packages Assist prep and production team when needed Maintain clear communication with culinary management team Attend weekly culinary meetings, providing agenda items and weekly report Fill weekly manager on duty shiftsSalary commensurate with experience and qualifications and includes full company benefits. Please submit your Resum/CV to .
King Estate Winery located in Eugene Oregon
Seattle, WA, USA
Oregons leading family-owned winery seeks to hire a Chef de Cuisine to assist in managing its elegant estate based restaurant in one of the states most beautiful settings. The successful candidate will have mastered all aspects of fine dining cuisine, ensuring the highest quality in every regard. The King Estate Winery culinary staff includes pastry, baking and charcuterie specialists, as well as on-site estate gardens, orchards, berries. Key Qualifications: Minimum of 5 years culinary experience in a fine dining setting. Driven by a vision of culinary excellence and hospitality. Proficiency executing various cooking methods, ingredients, equipment and processes Ability to multitask and work efficiently under pressure Knowledge of best cooking practices for large groups Strong financial and business acumen with proven ability to oversee cost control, labor, management and bottom line profitability while sourcing excellent ingredients focused on local and regional foods Follows the guidance of the Executive Chef with menu design and coordination Excellent communication skills to connect with all culinary departments on the daily requirements, functions and last minute events Effective leadership qualities, driven by respectEssential Job Functions Manage event inventory requesitions and order requests Create event meal prep lists and timelines Submit labor requests for event prior to schedule posting Executive event prep and production Prepare houseguest meals and events; ensure proper delivery Assist in design speciality menus and packages Assist prep and production team when needed Maintain clear communication with culinary management team Attend weekly culinary meetings, providing agenda items and weekly report Fill weekly manager on duty shiftsSalary commensurate with experience and qualifications and includes full company benefits. Please submit your Resum/CV to .
Sep 17, 2019
Full time
Oregons leading family-owned winery seeks to hire a Chef de Cuisine to assist in managing its elegant estate based restaurant in one of the states most beautiful settings. The successful candidate will have mastered all aspects of fine dining cuisine, ensuring the highest quality in every regard. The King Estate Winery culinary staff includes pastry, baking and charcuterie specialists, as well as on-site estate gardens, orchards, berries. Key Qualifications: Minimum of 5 years culinary experience in a fine dining setting. Driven by a vision of culinary excellence and hospitality. Proficiency executing various cooking methods, ingredients, equipment and processes Ability to multitask and work efficiently under pressure Knowledge of best cooking practices for large groups Strong financial and business acumen with proven ability to oversee cost control, labor, management and bottom line profitability while sourcing excellent ingredients focused on local and regional foods Follows the guidance of the Executive Chef with menu design and coordination Excellent communication skills to connect with all culinary departments on the daily requirements, functions and last minute events Effective leadership qualities, driven by respectEssential Job Functions Manage event inventory requesitions and order requests Create event meal prep lists and timelines Submit labor requests for event prior to schedule posting Executive event prep and production Prepare houseguest meals and events; ensure proper delivery Assist in design speciality menus and packages Assist prep and production team when needed Maintain clear communication with culinary management team Attend weekly culinary meetings, providing agenda items and weekly report Fill weekly manager on duty shiftsSalary commensurate with experience and qualifications and includes full company benefits. Please submit your Resum/CV to .
McGuire Moorman Hospitality group is looking to grow its management teams while developing new concepts and restaurants. Chef De Cuisine, Sous chefs and experienced line cooks wanted. Job Responsibilities & Requirements: 3-5 years in an Executive Sous, Chef de Cuisine or Executive Chef role Ability to track, monitor and correct food and labor costs Must have STRONG communication skills Flexibility in scheduling, working weekends and holidays Positive attitude Strong work ethic & organizational skills Beyond the valued hard work McGuire Moorman offers: Medical Benefits: Full Medical & Dental paid after 90 days of employment Dining Benefits: Employee + 1 guest receive 100% off food at his/her home restaurant Employee + guests receive 50% off food at all other MMH restaurants GYM Benefits: $35/month local gym membership, while employed. + Free weekly classes including yoga and boot camps. We are a growing restaurant group with opportunities for advancement; please send us your resume for review. visit for information about our restaurant group.
Sep 17, 2019
Full time
McGuire Moorman Hospitality group is looking to grow its management teams while developing new concepts and restaurants. Chef De Cuisine, Sous chefs and experienced line cooks wanted. Job Responsibilities & Requirements: 3-5 years in an Executive Sous, Chef de Cuisine or Executive Chef role Ability to track, monitor and correct food and labor costs Must have STRONG communication skills Flexibility in scheduling, working weekends and holidays Positive attitude Strong work ethic & organizational skills Beyond the valued hard work McGuire Moorman offers: Medical Benefits: Full Medical & Dental paid after 90 days of employment Dining Benefits: Employee + 1 guest receive 100% off food at his/her home restaurant Employee + guests receive 50% off food at all other MMH restaurants GYM Benefits: $35/month local gym membership, while employed. + Free weekly classes including yoga and boot camps. We are a growing restaurant group with opportunities for advancement; please send us your resume for review. visit for information about our restaurant group.
William Tell House focuses on great local food and friendly service. Our focus is sourcing local ingredients that make honest and straight forward food. Brand new kitchen but with a 100 year old bar!Tasks:Prep Lists - Master Lists must be completed for the following week. Ensure recipes are accurate and up to date.Kitchen Oversight - Oversee all aspects of the kitchen. Manage sous chef and that all channels are running smoothly. Communicate with the kitchen manager. Kitchen is your responsibility. Be able to fill any role at anytime.Place Orders - Create order list and place all orders in a timely manner. Coordinate needs with kitchen manager. Cross check inventory throughout the week. Cycle inventory into cafe and other channelsMust HAVES: candidates will have experience managing a professional kitchen, ideally with catering background be available during the week, Wednesday through Monday. be able to multi-task, and be thoughtful and aware of their duties as well as their entire teams have a passion for cooking from scratch and fresh local food responsible and hardworking with a desire to learn and teach great knife skills, cleanliness, organization, and attention to detail are a must! being a self-starter, able to work independently as well as part of a team. must have a great attitude, be a team player, and have the ability to communicate with coworkers & customers able to lift 50+ poundsWe look forward to hearing from you!
Sep 17, 2019
Full time
William Tell House focuses on great local food and friendly service. Our focus is sourcing local ingredients that make honest and straight forward food. Brand new kitchen but with a 100 year old bar!Tasks:Prep Lists - Master Lists must be completed for the following week. Ensure recipes are accurate and up to date.Kitchen Oversight - Oversee all aspects of the kitchen. Manage sous chef and that all channels are running smoothly. Communicate with the kitchen manager. Kitchen is your responsibility. Be able to fill any role at anytime.Place Orders - Create order list and place all orders in a timely manner. Coordinate needs with kitchen manager. Cross check inventory throughout the week. Cycle inventory into cafe and other channelsMust HAVES: candidates will have experience managing a professional kitchen, ideally with catering background be available during the week, Wednesday through Monday. be able to multi-task, and be thoughtful and aware of their duties as well as their entire teams have a passion for cooking from scratch and fresh local food responsible and hardworking with a desire to learn and teach great knife skills, cleanliness, organization, and attention to detail are a must! being a self-starter, able to work independently as well as part of a team. must have a great attitude, be a team player, and have the ability to communicate with coworkers & customers able to lift 50+ poundsWe look forward to hearing from you!
Experienced working Chef de Cuisine needed for established, top-rated casual fine dining 140 seat restaurant located on the Columbia riverfront. Diverse full menu with emphasis on seafood and fresh, local ingredients (see bridgewaterbistro.com). Salary commensurate with experience. Full medical/dental/vision benefits available. Send resume to .
Sep 17, 2019
Full time
Experienced working Chef de Cuisine needed for established, top-rated casual fine dining 140 seat restaurant located on the Columbia riverfront. Diverse full menu with emphasis on seafood and fresh, local ingredients (see bridgewaterbistro.com). Salary commensurate with experience. Full medical/dental/vision benefits available. Send resume to .
Responsibilities Include:Work with the Executive Chef and Executive Sous Chef to help create and implement assigned outlet menuOversee the culinary team including but not limited to; training, performance management, and developmentWork collaboratively with other managers and staff to create memorable dining experiences for Members and guestsMonitor quality of all food product and presentationOversee all aspects of the daily operation of the kitchen and food production areasKnow and enforce all local health department sanitation lawsDevelop proper training and direction of outlet assignments in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.Position Requirements:Certificate in culinary arts or relevant field6+ years as a line cook3+ years of staff management experience or equivalentComprehensive knowledge of world class hospitality and service managementProven ability to lead and manage a culinary teamMust be willing to work long hours which may include nights, weekends, and holidaysMust be an excellent communicator with the ability to multitask and think quickly when under pressureAbility to lift up to 50lbs plus stand, walk and move around during majority of the dayValid Drivers License with ability to meet company driving insurance policyThe position offered is a full-time, seasonal position located in Big Sky, MT.Yellowstone Club offers great benefits including free public transportation from Bozeman to the Club upon hire and a complimentary meal each day. Plus, you get to work at one of the most incredible places on earth. For more information about the Club, visit .
Sep 17, 2019
Full time
Responsibilities Include:Work with the Executive Chef and Executive Sous Chef to help create and implement assigned outlet menuOversee the culinary team including but not limited to; training, performance management, and developmentWork collaboratively with other managers and staff to create memorable dining experiences for Members and guestsMonitor quality of all food product and presentationOversee all aspects of the daily operation of the kitchen and food production areasKnow and enforce all local health department sanitation lawsDevelop proper training and direction of outlet assignments in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.Position Requirements:Certificate in culinary arts or relevant field6+ years as a line cook3+ years of staff management experience or equivalentComprehensive knowledge of world class hospitality and service managementProven ability to lead and manage a culinary teamMust be willing to work long hours which may include nights, weekends, and holidaysMust be an excellent communicator with the ability to multitask and think quickly when under pressureAbility to lift up to 50lbs plus stand, walk and move around during majority of the dayValid Drivers License with ability to meet company driving insurance policyThe position offered is a full-time, seasonal position located in Big Sky, MT.Yellowstone Club offers great benefits including free public transportation from Bozeman to the Club upon hire and a complimentary meal each day. Plus, you get to work at one of the most incredible places on earth. For more information about the Club, visit .
Position Purpose: Responsible for all food planning, preparation, production and control for all food and catering facilities that meet Good Eats Group standards of quality. Coach team members in sharing the Good Eats Group Culture and curate the development of all team members. ESSENTIAL FUNCTION Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, ordering, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from guests, social media outlets and team members, make judgements and take action to implement suggestions for improvement. Maintain working rapport with all team members for efficient operation and service to the guests. Organize and conduct meetings with the culinary team. Collaborate on the menu creation with cross-functional team, implement new seasonal/regional menus. Present menu items for monthly, weekly, promotional and holiday marketing. Leverage menu offerings based on current food trends and regional tastes. Invent menu selections for special catering themes and parties in accordance with guest's budgetary guides and expectations. Confer with the General Manager regarding any new selections and changes. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. Special projects and assignments for continuous improvement. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. · Assist General Manager in estimating annual food budget · Observe the latest trends in food presentation/pricing and menu offerings · Monitor food preparation, plate presentation, sanitation and guest service during peak periods to oversee restaurant operations · Maintain team member schedule for proper staffing · Repair or report any equipment in need of repair or replacement to General Manager · Perform other duties as requested, such as VIP parties and team meeting meetings · Participate in the Manager-on-Duty Program as designated by the General Manager
Sep 12, 2019
Full time
Position Purpose: Responsible for all food planning, preparation, production and control for all food and catering facilities that meet Good Eats Group standards of quality. Coach team members in sharing the Good Eats Group Culture and curate the development of all team members. ESSENTIAL FUNCTION Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, ordering, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from guests, social media outlets and team members, make judgements and take action to implement suggestions for improvement. Maintain working rapport with all team members for efficient operation and service to the guests. Organize and conduct meetings with the culinary team. Collaborate on the menu creation with cross-functional team, implement new seasonal/regional menus. Present menu items for monthly, weekly, promotional and holiday marketing. Leverage menu offerings based on current food trends and regional tastes. Invent menu selections for special catering themes and parties in accordance with guest's budgetary guides and expectations. Confer with the General Manager regarding any new selections and changes. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. Special projects and assignments for continuous improvement. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. · Assist General Manager in estimating annual food budget · Observe the latest trends in food presentation/pricing and menu offerings · Monitor food preparation, plate presentation, sanitation and guest service during peak periods to oversee restaurant operations · Maintain team member schedule for proper staffing · Repair or report any equipment in need of repair or replacement to General Manager · Perform other duties as requested, such as VIP parties and team meeting meetings · Participate in the Manager-on-Duty Program as designated by the General Manager
Steubens Arvada is seeking Chef de Cuisine candidates for our Ralston Rd location. Steubens is one of three concepts from Secret Sauce F, the locally-owned,independent restaurant group based in Denver. Our first restaurant, Vesta, opened in 1997 in the Lodo area of downtown Denver. Steubens first location followed in 2006 and quickly gained great popularity with its regional American menu, award-wining classic cocktail program, and eye-catching design. Ace Eat Serve, a multi-use eatery consisting of Asian restaurant,ping-pong hall, event space, plus patio and bar, opened in 2012 next door to Steubens. In early 2016, Steubens opened its second location on Ralston Road in Arvada, CO., another neighborhood with great history that welcomes an evolving restaurant scene.The ideal applicant has previous kitchen management experience as well as experience working professionally and productively in every station of a kitchen.These individuals should be clean, efficient, and detail-oriented. Strong leadership and communication skills and the ability to demonstrate consistent, positive energy is an absolute must. (Ill-tempered chefs or those susceptible to losing their coo lneed not apply.) Candidates should have the ability to confidently guide and direct kitchen staff. Cost and labor analysis are reviewed weekly so applicants should be comfortable with or very willing to learn the numbers side of kitchen management.Job responsibilities include food cost management, inventory control,schedule writing, and input into creating menu items or daily specials.This is a salary position with comprehensive benefits including paid medical, dental,and vision insurance. Salary is negotiable.Desired Skill Set & Qualifications: High school diploma or equivalent 3 or more years kitchen experience, minimum 1 year management experience preferred Strong kitchen skills, technique, and proficiency in all kitchen stations. Strong leadership, management, and communication skills; ability to provide feedback, communicate clearly, resolve conflict, and foster teamwork Experience and passion for working with Regional American Cuisine Working knowledge or willingness to learn administrative duties including cost and labor analysis, not afraid of computersBenefits* 100% Paid Medical, Dental, Vision Insurance* Quarterly Bonus Program* Paid Vacation Time* 401k w/ Employer Match (1 year, 1,000 hours required)* Parking, Company Cell Phone account, Dry Cleaning* Comp Food and Beverage at home restaurant* $1,000 dining account at sister restaurants per year, followed by 50% discount after exhausted* Discounted membership plans at Core power Yoga, Colorado Athletic Club, Movement Climbing Gym, 24 Hour Fitness
Sep 11, 2019
Full time
Steubens Arvada is seeking Chef de Cuisine candidates for our Ralston Rd location. Steubens is one of three concepts from Secret Sauce F, the locally-owned,independent restaurant group based in Denver. Our first restaurant, Vesta, opened in 1997 in the Lodo area of downtown Denver. Steubens first location followed in 2006 and quickly gained great popularity with its regional American menu, award-wining classic cocktail program, and eye-catching design. Ace Eat Serve, a multi-use eatery consisting of Asian restaurant,ping-pong hall, event space, plus patio and bar, opened in 2012 next door to Steubens. In early 2016, Steubens opened its second location on Ralston Road in Arvada, CO., another neighborhood with great history that welcomes an evolving restaurant scene.The ideal applicant has previous kitchen management experience as well as experience working professionally and productively in every station of a kitchen.These individuals should be clean, efficient, and detail-oriented. Strong leadership and communication skills and the ability to demonstrate consistent, positive energy is an absolute must. (Ill-tempered chefs or those susceptible to losing their coo lneed not apply.) Candidates should have the ability to confidently guide and direct kitchen staff. Cost and labor analysis are reviewed weekly so applicants should be comfortable with or very willing to learn the numbers side of kitchen management.Job responsibilities include food cost management, inventory control,schedule writing, and input into creating menu items or daily specials.This is a salary position with comprehensive benefits including paid medical, dental,and vision insurance. Salary is negotiable.Desired Skill Set & Qualifications: High school diploma or equivalent 3 or more years kitchen experience, minimum 1 year management experience preferred Strong kitchen skills, technique, and proficiency in all kitchen stations. Strong leadership, management, and communication skills; ability to provide feedback, communicate clearly, resolve conflict, and foster teamwork Experience and passion for working with Regional American Cuisine Working knowledge or willingness to learn administrative duties including cost and labor analysis, not afraid of computersBenefits* 100% Paid Medical, Dental, Vision Insurance* Quarterly Bonus Program* Paid Vacation Time* 401k w/ Employer Match (1 year, 1,000 hours required)* Parking, Company Cell Phone account, Dry Cleaning* Comp Food and Beverage at home restaurant* $1,000 dining account at sister restaurants per year, followed by 50% discount after exhausted* Discounted membership plans at Core power Yoga, Colorado Athletic Club, Movement Climbing Gym, 24 Hour Fitness
Sous Chef/ Kitchen ManagerYerba Buena/ SOMA Restaurant Group... We have talented Chefs that have been featured all around the world. If you are looking to work with seasoned professionals that love to create, engage and grow, you will love our culinary team. We are looking for strong organized leaders to join and collaborate with us. Make your mark as a Chef, manage a strong team and provide consistently great food. - Ability to perform a variety of cooking techniques, cuisines, and kitchen duties- Must be able to communicate clearly with managers, executive chef, kitchen and dining room personnel and guests- Prepare food items, ensuring consistency and compliance with the Chef's standards of Excellence- Provide courteous and informative service - Follow restaurant guidelines concerning guest services, food, and physical safety- Knowledge and understanding of maintenance and equipment/space cleaning requirements. - Catering background a plus. - Culinary degree preferred, but not required.--- Ability to make amazing vegan soups a big plus.- Full-time position - Compensation will be based on experience and training --Must be available days, nights and weekends To apply: please send an email with the subject line "Kitchen Manager" or "Sous Chef" In the body of the email, include a summary of who you are and what you would like to pursue in your career. Please include a current resume as an attachment. Thank you! BOH/Kitchen/CDC/Sous Chef/
Sep 07, 2019
Full time
Sous Chef/ Kitchen ManagerYerba Buena/ SOMA Restaurant Group... We have talented Chefs that have been featured all around the world. If you are looking to work with seasoned professionals that love to create, engage and grow, you will love our culinary team. We are looking for strong organized leaders to join and collaborate with us. Make your mark as a Chef, manage a strong team and provide consistently great food. - Ability to perform a variety of cooking techniques, cuisines, and kitchen duties- Must be able to communicate clearly with managers, executive chef, kitchen and dining room personnel and guests- Prepare food items, ensuring consistency and compliance with the Chef's standards of Excellence- Provide courteous and informative service - Follow restaurant guidelines concerning guest services, food, and physical safety- Knowledge and understanding of maintenance and equipment/space cleaning requirements. - Catering background a plus. - Culinary degree preferred, but not required.--- Ability to make amazing vegan soups a big plus.- Full-time position - Compensation will be based on experience and training --Must be available days, nights and weekends To apply: please send an email with the subject line "Kitchen Manager" or "Sous Chef" In the body of the email, include a summary of who you are and what you would like to pursue in your career. Please include a current resume as an attachment. Thank you! BOH/Kitchen/CDC/Sous Chef/
JOB OVERVIEW:Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO:Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS:1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion.2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately.3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day.4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity.5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications.6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind.7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible.8. Ensure the team has all the information, products and tools necessary to be successful.9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests.10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service.14. Comply with attendance rules and be available to work on a regular basis.15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES:Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
Sep 07, 2019
Full time
JOB OVERVIEW:Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO:Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS:1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion.2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately.3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day.4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity.5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications.6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind.7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible.8. Ensure the team has all the information, products and tools necessary to be successful.9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests.10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service.14. Comply with attendance rules and be available to work on a regular basis.15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES:Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
Woodshed Smokehouse in Houston is looking for a Chef de Cuisine to manage it's new location opening early 2020. JOB OVERVIEW:Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO:Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS:1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion.2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately.3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day.4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity.5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications.6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind.7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible.8. Ensure the team has all the information, products and tools necessary to be successful.9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests.10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service.14. Comply with attendance rules and be available to work on a regular basis.15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES:Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
Sep 07, 2019
Full time
Woodshed Smokehouse in Houston is looking for a Chef de Cuisine to manage it's new location opening early 2020. JOB OVERVIEW:Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO:Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS:1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion.2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately.3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day.4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity.5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications.6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind.7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible.8. Ensure the team has all the information, products and tools necessary to be successful.9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests.10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service.14. Comply with attendance rules and be available to work on a regular basis.15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES:Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills