Department RESIDENTIAL PROGRAMS & SERV (BA-RPAS-IUBLA) Job Summary Manages and oversees all culinary operations for one or more catering facilities or programs with a concentration on the "hot" side of kitchen. Leads the culinary team to provide culinary excellence, training, recipe, and menu development. Acts as the leader of development and execution of new and seasonal menus. Provides day-to-day direction and supervision of culinary staff and culinary operations. Coordinates efforts to successfully deliver services to a diverse clientele. Provides training and development for the staff, keeping them current with culinary skills and procedures to meet and exceed expectations. Participates in sales efforts with customer interaction. Provides tastings as appropriate. Establishes and accelerates changes to menus, recipes and cooking methods; and consistently leads to improve food quality, attractiveness and efficient preparation. Oversees menu, food preparation, presentation, portioning and plating design. Ensures overall consistency and quality; develops and oversees adherence to standards, policies and procedures in order to provide quality food products and services. Works in conjunction with the executive chef to improve and standardize recipes, as well as to develop new recipes. Remains current and fluent in IU Dining catering and food management software systems. Remains current with industry trends and participates in the development of new concepts; demonstrates a high level of knowledge in regional, international and ethnic cuisines. Examines food, vegetables, meats and supplies received to assure quality, freshness and appearance. Meets with guests to ensure that their dining requirements and expectations are met or exceeded. Responds to questions, comments, and suggestions from students, faculty, staff and clients regarding menu and food quality. Assists the executive chef and managers in developing projects and strategies to enhance the dining experience for guests. Plans and coordinates food preparation for catering and special events. Assists in cooking and preparing food as necessary. Understands and enforces all alcohol policies. Exercises administrative supervision over chef leads, chefs, chef assistants, cooks, bakers, and other food service staff including student employees engaged in culinary operations. Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication. Coaches and develops employees using a consistent approachable demeanor and clearly articulating expectations. Makes recommendations regarding personnel matters including hiring, training, performance reviews, promotions and disciplinary action up to and including termination. Communicates all recipes, guidelines and facts to employees during pre-shift/event meetings and training. Manages, schedules and trains culinary staff to ensure that excellent service is provided to guests and food is prepared and presented in an appetizing manner. Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards. In collaboration with the executive chef, trains the culinary staff in cooking and serving methods, presentation and portion control; exhibits a hands-on approach to training and development, working alongside employees while demonstrating a commitment to their individual growth. Participates in hiring and promoting culinary staff, including evaluation and testing for culinary hiring and promotional opportunities. Enforces all appearance and uniform guidelines. Required Qualifications Bachelor's degree in hotel restaurant industry, dietetics, nutrition, or business management and five years of related experience. Chef's Certification from American Federation of Culinary Arts. Combinations of education and related experience may be considered. Experience and comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel. Knowledge of regional, international and ethnic cuisines. Outstanding ability to lead, train, develop, supervise, and motivate a diverse team. Strong organizational and logistical skills with the ability to work effectively and collaboratively with a diverse team. Ability to effectively communicate and exchange information. Customer service skills. Knowledge of basic computer applications such as word processing, spreadsheet, email and the Internet. Ability to use menu management and productions system. Working Conditions / Demands Able to maintain a static position for extended periods of time while preparing food, move throughout the kitchen and dining hall as needed, and move and transport objects weighing 25 - 30 pounds. Work Location Bloomington, Indiana Job Classification Salary Plan: PAE Salary Grade: 3AX FLSA: Exempt Job Function: Operations Posting Disclaimer Due to the COVID-19 pandemic, there may be differences in the working conditions as advertised in our standard job postings (e.g., the ability to travel from one campus to another, etc.). If you are invited for an interview, please discuss your questions or concerns regarding the working conditions at that time. This posting is scheduled to close at 11:59 pm EST on the advertised Close Date. This posting may be closed at any time at the discretion of the University, but will remain open for a minimum of 5 business days. To guarantee full consideration, please submit your application within 5 business days of the Posted Date. If you wish to include a cover letter, you may include it with your resume when uploading attachments. Equal Employment Opportunity Indiana University is an equal employment and affirmative action employer and a provider of ADA services. All qualified applicants will receive consideration for employment without regard to age, ethnicity, color, race, religion, sex, sexual orientation, gender identity or expression, genetic information, marital status, national origin, disability status or protected veteran status. Indiana University does not discriminate on the basis of sex in its educational programs and activities, including employment and admission, as required by Title IX. Questions or complaints regarding Title IX may be referred to the U.S. Department of Education Office for Civil Rights or the university Title IX Coordinator. See Indiana University's Notice of Non-Discrimination here which includes contact information . Campus Safety and Security The Annual Security and Fire Safety Report, containing policy statements, crime and fire statistics for all Indiana University campuses, is available online . You may also request a physical copy by emailing IU Public Safety at or by visiting IUPD. Contact Us Request Support Telephone: Job Requirements:
Jul 01, 2020
Full time
Department RESIDENTIAL PROGRAMS & SERV (BA-RPAS-IUBLA) Job Summary Manages and oversees all culinary operations for one or more catering facilities or programs with a concentration on the "hot" side of kitchen. Leads the culinary team to provide culinary excellence, training, recipe, and menu development. Acts as the leader of development and execution of new and seasonal menus. Provides day-to-day direction and supervision of culinary staff and culinary operations. Coordinates efforts to successfully deliver services to a diverse clientele. Provides training and development for the staff, keeping them current with culinary skills and procedures to meet and exceed expectations. Participates in sales efforts with customer interaction. Provides tastings as appropriate. Establishes and accelerates changes to menus, recipes and cooking methods; and consistently leads to improve food quality, attractiveness and efficient preparation. Oversees menu, food preparation, presentation, portioning and plating design. Ensures overall consistency and quality; develops and oversees adherence to standards, policies and procedures in order to provide quality food products and services. Works in conjunction with the executive chef to improve and standardize recipes, as well as to develop new recipes. Remains current and fluent in IU Dining catering and food management software systems. Remains current with industry trends and participates in the development of new concepts; demonstrates a high level of knowledge in regional, international and ethnic cuisines. Examines food, vegetables, meats and supplies received to assure quality, freshness and appearance. Meets with guests to ensure that their dining requirements and expectations are met or exceeded. Responds to questions, comments, and suggestions from students, faculty, staff and clients regarding menu and food quality. Assists the executive chef and managers in developing projects and strategies to enhance the dining experience for guests. Plans and coordinates food preparation for catering and special events. Assists in cooking and preparing food as necessary. Understands and enforces all alcohol policies. Exercises administrative supervision over chef leads, chefs, chef assistants, cooks, bakers, and other food service staff including student employees engaged in culinary operations. Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication. Coaches and develops employees using a consistent approachable demeanor and clearly articulating expectations. Makes recommendations regarding personnel matters including hiring, training, performance reviews, promotions and disciplinary action up to and including termination. Communicates all recipes, guidelines and facts to employees during pre-shift/event meetings and training. Manages, schedules and trains culinary staff to ensure that excellent service is provided to guests and food is prepared and presented in an appetizing manner. Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards. In collaboration with the executive chef, trains the culinary staff in cooking and serving methods, presentation and portion control; exhibits a hands-on approach to training and development, working alongside employees while demonstrating a commitment to their individual growth. Participates in hiring and promoting culinary staff, including evaluation and testing for culinary hiring and promotional opportunities. Enforces all appearance and uniform guidelines. Required Qualifications Bachelor's degree in hotel restaurant industry, dietetics, nutrition, or business management and five years of related experience. Chef's Certification from American Federation of Culinary Arts. Combinations of education and related experience may be considered. Experience and comprehensive knowledge of culinary techniques, menu planning, recipe and menu development, dining trends, food ordering, budget management, use of general and commercial kitchen equipment, preparation, presentation, and supervision of kitchen personnel. Knowledge of regional, international and ethnic cuisines. Outstanding ability to lead, train, develop, supervise, and motivate a diverse team. Strong organizational and logistical skills with the ability to work effectively and collaboratively with a diverse team. Ability to effectively communicate and exchange information. Customer service skills. Knowledge of basic computer applications such as word processing, spreadsheet, email and the Internet. Ability to use menu management and productions system. Working Conditions / Demands Able to maintain a static position for extended periods of time while preparing food, move throughout the kitchen and dining hall as needed, and move and transport objects weighing 25 - 30 pounds. Work Location Bloomington, Indiana Job Classification Salary Plan: PAE Salary Grade: 3AX FLSA: Exempt Job Function: Operations Posting Disclaimer Due to the COVID-19 pandemic, there may be differences in the working conditions as advertised in our standard job postings (e.g., the ability to travel from one campus to another, etc.). If you are invited for an interview, please discuss your questions or concerns regarding the working conditions at that time. This posting is scheduled to close at 11:59 pm EST on the advertised Close Date. This posting may be closed at any time at the discretion of the University, but will remain open for a minimum of 5 business days. To guarantee full consideration, please submit your application within 5 business days of the Posted Date. If you wish to include a cover letter, you may include it with your resume when uploading attachments. Equal Employment Opportunity Indiana University is an equal employment and affirmative action employer and a provider of ADA services. All qualified applicants will receive consideration for employment without regard to age, ethnicity, color, race, religion, sex, sexual orientation, gender identity or expression, genetic information, marital status, national origin, disability status or protected veteran status. Indiana University does not discriminate on the basis of sex in its educational programs and activities, including employment and admission, as required by Title IX. Questions or complaints regarding Title IX may be referred to the U.S. Department of Education Office for Civil Rights or the university Title IX Coordinator. See Indiana University's Notice of Non-Discrimination here which includes contact information . Campus Safety and Security The Annual Security and Fire Safety Report, containing policy statements, crime and fire statistics for all Indiana University campuses, is available online . You may also request a physical copy by emailing IU Public Safety at or by visiting IUPD. Contact Us Request Support Telephone: Job Requirements:
A well-known, upscale group is seeking a strong Chef De Cuisine to join their award-winning team. We continue to reinvent ourselves successfully and are still a local favorite!If you want to join this exciting restaurant, please send your resume now!Chef De Cuisine requirements:Experienced Manager with 5-plus years' experience in a similar roleSales Volume of $3-10 million Scratch KitchenMenu creationHands-on leaderStrong leadership skillsAbility to control financialsWe offer Chefs:Competitive salary PTOBonusBenefits
Jun 26, 2020
Full time
A well-known, upscale group is seeking a strong Chef De Cuisine to join their award-winning team. We continue to reinvent ourselves successfully and are still a local favorite!If you want to join this exciting restaurant, please send your resume now!Chef De Cuisine requirements:Experienced Manager with 5-plus years' experience in a similar roleSales Volume of $3-10 million Scratch KitchenMenu creationHands-on leaderStrong leadership skillsAbility to control financialsWe offer Chefs:Competitive salary PTOBonusBenefits
We are an established Asian Fusion, Chef-driven restaurant looking for a skilled Sous Chef with Asian culinary experience. This is a perfect position for someone who wants to join a great group where people go to work and stay for years. APPLY FOR THIS GREAT OPPORTUNITY NOW!Restaurant Sous Chef Requirements:Must have 2+ years of relevant experience preferred in a supervisory/sous capacityNo more than 2-3 jobs in the last 5 years with steady progression through careerAsian Cuisine experience and creativity, as the Sous Chef is responsible for creating new items and specialsAbility to work with exotic flavors and impeccable presentationsMust be operations-driven, passionate, open-minded, and hands-onRestaurant Sous Chef Responsibilities include:Manages the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen, including production, prep, stewarding, purchasing, and receivingHe/she is responsible for making sure that all line cooks are trained to create all menu items following the established recipes to ensure consistency of presentation and flavorEffectively lead the kitchen, thinking positively and proactively to handle any obstacles and solve potential issues that may ariseCan-do attitude personality is key - the ideal candidate is a natural leader with the ability to maintain, motivate, and inspire a cohesive team while working calmly under pressureRestaurant Sous Chef Benefits: The pay is competitive based on the level of experiencePaid Time OffMajor Medical and DentalPerformance-based raises and promotionsBonus
Jun 26, 2020
Full time
We are an established Asian Fusion, Chef-driven restaurant looking for a skilled Sous Chef with Asian culinary experience. This is a perfect position for someone who wants to join a great group where people go to work and stay for years. APPLY FOR THIS GREAT OPPORTUNITY NOW!Restaurant Sous Chef Requirements:Must have 2+ years of relevant experience preferred in a supervisory/sous capacityNo more than 2-3 jobs in the last 5 years with steady progression through careerAsian Cuisine experience and creativity, as the Sous Chef is responsible for creating new items and specialsAbility to work with exotic flavors and impeccable presentationsMust be operations-driven, passionate, open-minded, and hands-onRestaurant Sous Chef Responsibilities include:Manages the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen, including production, prep, stewarding, purchasing, and receivingHe/she is responsible for making sure that all line cooks are trained to create all menu items following the established recipes to ensure consistency of presentation and flavorEffectively lead the kitchen, thinking positively and proactively to handle any obstacles and solve potential issues that may ariseCan-do attitude personality is key - the ideal candidate is a natural leader with the ability to maintain, motivate, and inspire a cohesive team while working calmly under pressureRestaurant Sous Chef Benefits: The pay is competitive based on the level of experiencePaid Time OffMajor Medical and DentalPerformance-based raises and promotionsBonus
We are looking for an outgoing and inspiring Chef de Cuisine to create outstanding menus with a high emphasis on quality and deep-rooted passion for Southern cooking. The ideal candidate will be able to:Select and develop talent to help drive business successCreate meals that are delicious and satisfying for customersManage food production with an emphasis on quality and health standards, while keeping a sharp focus on financial obligationsIdeal Chef de Cusine candidates should:Have 3-5 years of experience with Southern cuisinePossess excellent oversight of financial reports, above and beyond the standards of managing food, waste, and labor costsHave an amazingly positive attitudeThe Chef de Cusine is rewarded with:An outstanding total compensation packageFantastic quality of lifeExceptional training and advancement opportunities
Jun 26, 2020
Full time
We are looking for an outgoing and inspiring Chef de Cuisine to create outstanding menus with a high emphasis on quality and deep-rooted passion for Southern cooking. The ideal candidate will be able to:Select and develop talent to help drive business successCreate meals that are delicious and satisfying for customersManage food production with an emphasis on quality and health standards, while keeping a sharp focus on financial obligationsIdeal Chef de Cusine candidates should:Have 3-5 years of experience with Southern cuisinePossess excellent oversight of financial reports, above and beyond the standards of managing food, waste, and labor costsHave an amazingly positive attitudeThe Chef de Cusine is rewarded with:An outstanding total compensation packageFantastic quality of lifeExceptional training and advancement opportunities
We are looking for a Chef de Cuisine who has Southern Cooking in their blood! If you are a great leader with a passion for NOLA style food, please apply!If you have won any awards for your Shrimp N Grits or Crawfish Etoufee, please apply!THIS POSITION IS IN THE SMOKEY MOUNTAINS, AND YOU WILL HAVE TO RELOCATE YOUR TALENTS TO THE AREA!Chef de Cuisine Qualifications:Background in Southern FareWill consider a strong Sous Chef or Executive Sous ChefWe need a leader, not a boss!Very hands-onAble to build a menuGreat tenureThree to five years in a similar roleGreat team-building historyHigh financial acumenGreat AttitudeChef de Cuisine Benefits:Great SalaryAmazing Growth Potential throughout their concepts all over the USHealth, Dental, Vision, LifePTO, 401k
Jun 26, 2020
Full time
We are looking for a Chef de Cuisine who has Southern Cooking in their blood! If you are a great leader with a passion for NOLA style food, please apply!If you have won any awards for your Shrimp N Grits or Crawfish Etoufee, please apply!THIS POSITION IS IN THE SMOKEY MOUNTAINS, AND YOU WILL HAVE TO RELOCATE YOUR TALENTS TO THE AREA!Chef de Cuisine Qualifications:Background in Southern FareWill consider a strong Sous Chef or Executive Sous ChefWe need a leader, not a boss!Very hands-onAble to build a menuGreat tenureThree to five years in a similar roleGreat team-building historyHigh financial acumenGreat AttitudeChef de Cuisine Benefits:Great SalaryAmazing Growth Potential throughout their concepts all over the USHealth, Dental, Vision, LifePTO, 401k
This very stable and well-known local group is expanding and is seeking a creative executive chef who has high-volume experience. A true passion for food and hospitality is required, along with a drive to create a name for themselves with the support of a dedicated ownership team. You must be ready to take on a new challenge. The right person will be aggressive, hardworking, dedicated, and ready to make a difference. We have the regular expectations regarding tenure - no job hoppers. High-volume, high-profile concept experience is helpful.Chef de Cuisine Requirements:Upscale dining experience is preferred You must be a hard worker with a solid background in a scratch kitchenMenu development and creationUnderstands corporate systemsP managementAbility to manage a kitchen and handle all personnel decisionsChef de Cuisine Compensation:Base salary in the $60,000 to $65,000 range
Jun 26, 2020
Full time
This very stable and well-known local group is expanding and is seeking a creative executive chef who has high-volume experience. A true passion for food and hospitality is required, along with a drive to create a name for themselves with the support of a dedicated ownership team. You must be ready to take on a new challenge. The right person will be aggressive, hardworking, dedicated, and ready to make a difference. We have the regular expectations regarding tenure - no job hoppers. High-volume, high-profile concept experience is helpful.Chef de Cuisine Requirements:Upscale dining experience is preferred You must be a hard worker with a solid background in a scratch kitchenMenu development and creationUnderstands corporate systemsP managementAbility to manage a kitchen and handle all personnel decisionsChef de Cuisine Compensation:Base salary in the $60,000 to $65,000 range
We are seeking a Chef de Cuisine with polished-dining experience ready to take their career to the next level. A genuine passion for food and hospitality is required. The right person will be aggressive, hardworking, dedicated, and ready to make a difference.Chef de Cuisine Requirements:Experience - 3 or more years of relevant experience. Must be able to manage the day-to-day responsibilities of a kitchen manager, including but not limited to ordering, scheduling, proper recipe execution, and kitchen cleanlinessExceptional Work Ethic - Someone who is hands-on with a solid background in a scratch-polished kitchenProblem Solver - Can effectively lead the kitchen, thinking positively and proactively to handle any obstacles and solve potential issues that may ariseA true leader - someone who has the patience and passion for coaching other team membersChef de Cuisine Qualifications:Strong Sense of Culture Needs to be able to implement systems and create structureSense of Ownership - Must be able to run a kitchen with minimum guidance while performing day to day dutiesMenu Execution - Must be able to write recipes and create daily menusHigh Energy - Must bring positive, high energy to the room and bring great ideasChef de Cuisine Compensation:Great compensationBonusPaid time offHealthcare
Jun 26, 2020
Full time
We are seeking a Chef de Cuisine with polished-dining experience ready to take their career to the next level. A genuine passion for food and hospitality is required. The right person will be aggressive, hardworking, dedicated, and ready to make a difference.Chef de Cuisine Requirements:Experience - 3 or more years of relevant experience. Must be able to manage the day-to-day responsibilities of a kitchen manager, including but not limited to ordering, scheduling, proper recipe execution, and kitchen cleanlinessExceptional Work Ethic - Someone who is hands-on with a solid background in a scratch-polished kitchenProblem Solver - Can effectively lead the kitchen, thinking positively and proactively to handle any obstacles and solve potential issues that may ariseA true leader - someone who has the patience and passion for coaching other team membersChef de Cuisine Qualifications:Strong Sense of Culture Needs to be able to implement systems and create structureSense of Ownership - Must be able to run a kitchen with minimum guidance while performing day to day dutiesMenu Execution - Must be able to write recipes and create daily menusHigh Energy - Must bring positive, high energy to the room and bring great ideasChef de Cuisine Compensation:Great compensationBonusPaid time offHealthcare
An award-winning, mission-driven organization is seeking a Chef de Cuisine for an upscale private dining club, an energized hospitality professional that enjoys preparing foods with farm-fresh ingredients with a Southern flair.Chef de Cuisine ExpectationsMenu DevelopmentLeadership presence and involvement in shift managementModels hospitality and delivers service excellence Develops staffDeliver the highest quality of food and contribute to exceeding expectationsConsistent execution of all systems, standards, and processesInventory control (food & product cost)Chef de Cuisine Requirements:Exposure to sales volumes of $3.5 million per year Exceptionally service-oriented/understands hospitality time2-3 years of leadership chef-driven concepts or high-end quality scratch kitchens Established longevity & career progressionProfessional image & demeanorCulinary degree preferred Chef de Cuisine Benefits:Competitive SalaryGrowing CompanyAdvancement OpportunityHealthcare ProgramGreat Training & Support Program
Jun 26, 2020
Full time
An award-winning, mission-driven organization is seeking a Chef de Cuisine for an upscale private dining club, an energized hospitality professional that enjoys preparing foods with farm-fresh ingredients with a Southern flair.Chef de Cuisine ExpectationsMenu DevelopmentLeadership presence and involvement in shift managementModels hospitality and delivers service excellence Develops staffDeliver the highest quality of food and contribute to exceeding expectationsConsistent execution of all systems, standards, and processesInventory control (food & product cost)Chef de Cuisine Requirements:Exposure to sales volumes of $3.5 million per year Exceptionally service-oriented/understands hospitality time2-3 years of leadership chef-driven concepts or high-end quality scratch kitchens Established longevity & career progressionProfessional image & demeanorCulinary degree preferred Chef de Cuisine Benefits:Competitive SalaryGrowing CompanyAdvancement OpportunityHealthcare ProgramGreat Training & Support Program
Do you have a passion to take raw ingredients and reimagine them into something someone appreciates and finds delicious? Sodexo is seeking an Executive Chef at Channing House, a high-end retirement community in Palo Alto, California . We are looking for an experienced Executive Chef that will bring culinary creations to life. In this hands on role, you'll use your innovation, creativity and skill to develop menus for all dining experiences. The successful candidate will: be responsible for the creation and development of innovative, inventive and ground-breaking menus; continuously update industry knowledge on current food trends and ingredients, making sure they lead the way in innovation and originality; direct and supervise kitchen operations and designated back of house staff; control and ensure financial targets are achieved by consistently looking at ways of maximizing income, through efficient and effective purchasing, via nominated suppliers and creative merchandising; ensure that the highest possible standards of food handling and preparation are achieved; engage with peers, colleagues and patrons in a manner that invites interaction and feedback. Is this opportunity right for you? We are looking for candidates who: possess a culinary degree; are experienced in high quality cuisine, ideally to Rosette or Michelin standard; have commercial acumen and a good level of computer literacy; are enthusiastic, confident and warm; have a positive approach to tasks with a can-do attitude and impeccable attention to detail Learn more about Channing House at Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Jul 01, 2020
Full time
Do you have a passion to take raw ingredients and reimagine them into something someone appreciates and finds delicious? Sodexo is seeking an Executive Chef at Channing House, a high-end retirement community in Palo Alto, California . We are looking for an experienced Executive Chef that will bring culinary creations to life. In this hands on role, you'll use your innovation, creativity and skill to develop menus for all dining experiences. The successful candidate will: be responsible for the creation and development of innovative, inventive and ground-breaking menus; continuously update industry knowledge on current food trends and ingredients, making sure they lead the way in innovation and originality; direct and supervise kitchen operations and designated back of house staff; control and ensure financial targets are achieved by consistently looking at ways of maximizing income, through efficient and effective purchasing, via nominated suppliers and creative merchandising; ensure that the highest possible standards of food handling and preparation are achieved; engage with peers, colleagues and patrons in a manner that invites interaction and feedback. Is this opportunity right for you? We are looking for candidates who: possess a culinary degree; are experienced in high quality cuisine, ideally to Rosette or Michelin standard; have commercial acumen and a good level of computer literacy; are enthusiastic, confident and warm; have a positive approach to tasks with a can-do attitude and impeccable attention to detail Learn more about Channing House at Learn more about Sodexo's Benefits Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Summer House Santa Monica - Lettuce Entertain You Restaurants
Bethesda, Maryland
Summer House Santa Monica I n N. Bethesda I s Seeking A Sous Chef … Join Our Leadership Team! Sous Chefs - do you thrive in a fast-paced, high-volume restaurant? Consider Summer House Santa Monica! We're looking for that talented Sous Chef who enjoys working in a scratch kitchen where the Chef is involved in day-to-day operations…someone who's always on their game and ready to meet the next challenge. Located in the Pike & Rose development in North Bethesda, Summer House Santa Monica is known for its fresh flavors, West Coast vibe, and California-inspired menus. If this sounds like what you're looking for, please apply today. EOE. E-Verify. Requirements : 3-5 years of Sous Chef experience in a high-volume kitchen The ability to run a chef-driven, 'scratch' kitchen Strong working knowledge of BOH systems, ordering and inventory Knowledge of cutting-edge culinary trends/local dining scene A culinary degree is a plus. This California-influenced restaurant features a wood-fire grill with an ever-changing menu of American cuisine. We spotlight locally-sourced produce and ingredients whenever possible. Simply-prepared proteins and a large selection of market vegetables share the focus with Chef Mahin's signature artisanal bread program, an extensive wine list, fresh-squeezed juices, and a wide array of pastry and sweets. Not ready to apply? Join Our Talent Network : Click Here ! We Offer: Competitive pay Quarterly bonus program Restaurant discounts Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. POSITION SUMMARY: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. ESSENTIAL FUNCTIONS: (Other duties will be assigned as needed) Must be willing and able to do the following: Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner. Interview, hire, train, develop and retain qualified BOH employees. Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to LEYE procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward functions. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE. Assist in the development of menus and food items. Prepare ingredients needed for recipes of menu items. Prepare food items according to prescribed recipes. Use equipment as prescribed in preparation of menu items. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Be able to stand and walk for an entire shift. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Maintain a positive, pleasant attitude every shift. Accept direction and constructive criticism from management. Perform calmly and effectively in an extremely busy and stressful work environment. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Work in a confined, crowded space of variable noise and temperature levels. Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. GENERAL RULES Must be willing and able to do the following: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. Accessibility varies by location Job Requirements:
Jul 01, 2020
Full time
Summer House Santa Monica I n N. Bethesda I s Seeking A Sous Chef … Join Our Leadership Team! Sous Chefs - do you thrive in a fast-paced, high-volume restaurant? Consider Summer House Santa Monica! We're looking for that talented Sous Chef who enjoys working in a scratch kitchen where the Chef is involved in day-to-day operations…someone who's always on their game and ready to meet the next challenge. Located in the Pike & Rose development in North Bethesda, Summer House Santa Monica is known for its fresh flavors, West Coast vibe, and California-inspired menus. If this sounds like what you're looking for, please apply today. EOE. E-Verify. Requirements : 3-5 years of Sous Chef experience in a high-volume kitchen The ability to run a chef-driven, 'scratch' kitchen Strong working knowledge of BOH systems, ordering and inventory Knowledge of cutting-edge culinary trends/local dining scene A culinary degree is a plus. This California-influenced restaurant features a wood-fire grill with an ever-changing menu of American cuisine. We spotlight locally-sourced produce and ingredients whenever possible. Simply-prepared proteins and a large selection of market vegetables share the focus with Chef Mahin's signature artisanal bread program, an extensive wine list, fresh-squeezed juices, and a wide array of pastry and sweets. Not ready to apply? Join Our Talent Network : Click Here ! We Offer: Competitive pay Quarterly bonus program Restaurant discounts Blue Cross/Blue Shield medical/dental insurance Domestic partner benefits Vision plan 401(k) Employee assistance program (EAP) Pre-tax transit benefit (where applicable) Nonsmoking working environment Training, development & advancement opportunities Paid time off including holiday, vacation, sick days, parental leave And more Lettuce Entertain You is an Equal Opportunity Employer. We Participate in E-Verify. POSITION SUMMARY: Responsible for the daily operation of the kitchen and kitchen staff. Assist Executive Chef in creating and maintaining all menus and recipes used in the restaurant, and for the preparation, presentation, and service of these menu items. Work with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. Also assist in hiring, supervising and developing all kitchen staff. ESSENTIAL FUNCTIONS: (Other duties will be assigned as needed) Must be willing and able to do the following: Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner. Interview, hire, train, develop and retain qualified BOH employees. Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary according to LEYE procedures. Schedule, conduct and document employee performance reviews according to standard operating procedure. Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Perform a daily "walk through" inventory to prioritize product utilization. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Complete a daily product order. Perform a pre-shift line check to ensure quality of all items. Responsible for the purchase and ordering of all food product and supplies for the restaurant. Track high cost items according to standing operating procedure. Identify and communicate production needs to Pastry Chef. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. Conduct shift cook meetings. Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward functions. Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of LEYE. Assist in the development of menus and food items. Prepare ingredients needed for recipes of menu items. Prepare food items according to prescribed recipes. Use equipment as prescribed in preparation of menu items. Maintain good quality standards including consistency and presentation. Coordinate proper food storage according to standard operating procedure. Communicate repair and maintenance needs to management. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items. Perform varied duties to ensure proper back of house operation according to standard operating procedure. Adhere to standing "zoning" procedures. Wear a hair restraint while on duty. Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces. Must wash hands regularly, according to guidelines. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Be able to stand and walk for an entire shift. Communicate cordially, effectively and clearly with all employees, managers and guests. Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction. Perform more than one task at a time. Maintain a positive, pleasant attitude every shift. Accept direction and constructive criticism from management. Perform calmly and effectively in an extremely busy and stressful work environment. Be able to work a variety of hours, days and shifts, including weekends and increased work schedules. Work in a confined, crowded space of variable noise and temperature levels. Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. GENERAL RULES Must be willing and able to do the following: Get along with others and be a team player. Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift. Refrain from smoking for the duration of the shift. Arrive to work on time and in ready to work condition. Follow all rules, policies, procedures and conditions of employment outlined in the Employee Handbook. May not work under the influence of alcohol or any illegal drugs. May not resort to any type of violence, discriminatory or harassing behavior. Must successfully pass a drug and alcohol test within 90 days of hire date, where applicable. Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. Accessibility varies by location Job Requirements:
Sodexo is seeking an Executive Chef 1 to join a secure Government account location with a prestigious client in Chantilly, VA. This food operation consist of two locations, including a cafe, catering operations, along with a Subway and Starbucks. This individual will oversee roughly 18 Sodexo frontline (hourly) non-union employees and report directly in a General Manager. This individual will oversee roughly $45-$50K in weekly sales between all locations. There will be a very stringent background check at this location and candidate must be a U.S. Citizen. We are seeking candidates with strong understanding of finance and food costs, menu development and production experience as well as strong safety and sanitation knowledge. Prior experience in catering execution a plus. Culinary Creativity : Follows culinary trends and innovates using local sustainable food sources, can translate ideas into unique menu and recipe programs that advance the culinary experience across the regional enterprise. Candidate must have the ability to completely translate "authentic" international and farm-to-table cuisine to the customer. Leadership: Ability to effectively manage and communicate with culinary staff, key personnel, catering staff and management teams along with a passion and dedication to be "one of the best". Candidate must be highly engaged, passionate and extremely hands-on in daily operations. Training: Must be able to articulate and demonstrate a wide-ranging variety of cooking techniques and skills for the catering staff (plate presentation, quality, safety, proper culinary techniques). Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses. This Executive Chef will work primarily a Monday through Friday, 6AM-4PM shift with no weekends and no holidays Provides culinary leadership within a small sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution Key Duties -Executes the culinary function -Customer & Client satisfaction -Manages food & physical safety program. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Jul 01, 2020
Full time
Sodexo is seeking an Executive Chef 1 to join a secure Government account location with a prestigious client in Chantilly, VA. This food operation consist of two locations, including a cafe, catering operations, along with a Subway and Starbucks. This individual will oversee roughly 18 Sodexo frontline (hourly) non-union employees and report directly in a General Manager. This individual will oversee roughly $45-$50K in weekly sales between all locations. There will be a very stringent background check at this location and candidate must be a U.S. Citizen. We are seeking candidates with strong understanding of finance and food costs, menu development and production experience as well as strong safety and sanitation knowledge. Prior experience in catering execution a plus. Culinary Creativity : Follows culinary trends and innovates using local sustainable food sources, can translate ideas into unique menu and recipe programs that advance the culinary experience across the regional enterprise. Candidate must have the ability to completely translate "authentic" international and farm-to-table cuisine to the customer. Leadership: Ability to effectively manage and communicate with culinary staff, key personnel, catering staff and management teams along with a passion and dedication to be "one of the best". Candidate must be highly engaged, passionate and extremely hands-on in daily operations. Training: Must be able to articulate and demonstrate a wide-ranging variety of cooking techniques and skills for the catering staff (plate presentation, quality, safety, proper culinary techniques). Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses. This Executive Chef will work primarily a Monday through Friday, 6AM-4PM shift with no weekends and no holidays Provides culinary leadership within a small sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution Key Duties -Executes the culinary function -Customer & Client satisfaction -Manages food & physical safety program. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
SAGE Dining Services® is seeking a highly qualified executive chef with high end catering and large volume production experience in campus dining for a gorgeous independent school in Philadelphia, PA (museum area). Our chefs and culinary teams are talented individuals who know how to prepare a great meal! Menus, written by our chefs and prepared from scratch , reflect local and regional foods, flavors and culinary styles. Our culinary teams' cooking methods, recipe development and expertise make every dining experience truly unique. Our catering events rival five star restaurants. To get a glimpse of what a day at a SAGE venue looks like, check out our video: So if you absolutely have a passion for food, want to have a schedule that is more 'life friendly' than that of a restaurant, contact us today. Our best managers are as skilled in front of the house presentation and showmanship as they are in the kitchen. This is a management salaried year-round position. What you get: Appreciative community Benefits Beautiful work environment Awesome team Career opportunities in growing company District manager, Area Manager and Regional Manager all promoted from within as your leaders What you will do: produce high quality scratch batch cooking manage and train the kitchen staff demonstrate exemplary customer service skills create menus implement and maintain HACCP standards develop client and customer relationships deliver fabulous catering results communicate clearly, professionally and effectively deliver budgeted financial results create a positive team environment manage ordering and inventory What you need: Minimum 3 years of prior food service management experience, academic community experience a plus high volume production experience, minimum three years high end catering experience high energy experience in merchandising and retail sales knowledgeable in current food trends community/ service minded Working for SAGE means being part of a community. You'd work alongside creative, enthusiastic Team Members who share your passion for culinary excellence. You'd also make a difference in an academic community and bring excitement to the dining hall with made-from-scratch, Chef-inspired recipes that delight students, faculty, staff, and parents. Positions at SAGE provide competitive wages and benefits, with hours that offer a better work-life balance than those at a restaurant. We create careers, not just jobs, with significant opportunity for growth and promotion. Team Members learn SAGE Standards and enhance their skill set through extensive training in food safety, allergen awareness, and preventing eating disorders. SAGE has enjoyed steady, organic growth for the past 30 years. We had four clients when we started, and we now serve approximately 275 independent schools and private colleges across North America. We continue to grow and raise the bar in food service for the educational market. By sourcing local ingredients, introducing communities to new cuisines, and providing attentive service, we create exceptional dining experiences that delight the senses, inspire minds, and foster community. This job advertisement should not be misconstrued as an offer of employment or a comprehensive listing of position responsibilities/expectations. Equal Opportunity Employer. *CB Job Requirements:
Jul 01, 2020
Full time
SAGE Dining Services® is seeking a highly qualified executive chef with high end catering and large volume production experience in campus dining for a gorgeous independent school in Philadelphia, PA (museum area). Our chefs and culinary teams are talented individuals who know how to prepare a great meal! Menus, written by our chefs and prepared from scratch , reflect local and regional foods, flavors and culinary styles. Our culinary teams' cooking methods, recipe development and expertise make every dining experience truly unique. Our catering events rival five star restaurants. To get a glimpse of what a day at a SAGE venue looks like, check out our video: So if you absolutely have a passion for food, want to have a schedule that is more 'life friendly' than that of a restaurant, contact us today. Our best managers are as skilled in front of the house presentation and showmanship as they are in the kitchen. This is a management salaried year-round position. What you get: Appreciative community Benefits Beautiful work environment Awesome team Career opportunities in growing company District manager, Area Manager and Regional Manager all promoted from within as your leaders What you will do: produce high quality scratch batch cooking manage and train the kitchen staff demonstrate exemplary customer service skills create menus implement and maintain HACCP standards develop client and customer relationships deliver fabulous catering results communicate clearly, professionally and effectively deliver budgeted financial results create a positive team environment manage ordering and inventory What you need: Minimum 3 years of prior food service management experience, academic community experience a plus high volume production experience, minimum three years high end catering experience high energy experience in merchandising and retail sales knowledgeable in current food trends community/ service minded Working for SAGE means being part of a community. You'd work alongside creative, enthusiastic Team Members who share your passion for culinary excellence. You'd also make a difference in an academic community and bring excitement to the dining hall with made-from-scratch, Chef-inspired recipes that delight students, faculty, staff, and parents. Positions at SAGE provide competitive wages and benefits, with hours that offer a better work-life balance than those at a restaurant. We create careers, not just jobs, with significant opportunity for growth and promotion. Team Members learn SAGE Standards and enhance their skill set through extensive training in food safety, allergen awareness, and preventing eating disorders. SAGE has enjoyed steady, organic growth for the past 30 years. We had four clients when we started, and we now serve approximately 275 independent schools and private colleges across North America. We continue to grow and raise the bar in food service for the educational market. By sourcing local ingredients, introducing communities to new cuisines, and providing attentive service, we create exceptional dining experiences that delight the senses, inspire minds, and foster community. This job advertisement should not be misconstrued as an offer of employment or a comprehensive listing of position responsibilities/expectations. Equal Opportunity Employer. *CB Job Requirements:
SAGE Dining Services® is seeking a Talented HANDS ON Chef Manager\Food Service Director for a private day school in Baton Rouge, LA. The Chef Manager will design and produce menus, plan and execute catering events, manage ordering, inventory, and our amazing kitchen team. This is a typical day at a SAGE venue: What you get: Appreciative community Benefits Beautiful work environment Awesome team Career opportunities in growing mission-based company What you will do: Manage and train the kitchen staff Demonstrate exemplary customer service skills Create menus for daily meal service as well as for the variety of catering events that occur frequently Implement and maintain HACCP standards Develop client and customer relationships Manage merchandising and retail sales Deliver fabulous catering results Communicate clearly, professionally and effectively Deliver budgeted financial results Create a positive team environment Manage ordering and inventory What you need: Minimum 3 years of prior food service management Cash management experience Awesome team development skills High end catering experience High energy and stamina Knowledge of current food trends Community/ service minded Strong work ethic and integrity Culinary degree preferred but not required Working for SAGE means being part of a community. You'd work alongside creative, enthusiastic Team Members who share your passion for culinary excellence. You'd also make a difference in an academic community and bring excitement to the dining hall with made-from-scratch, Chef-inspired recipes that delight students, faculty, staff, and parents. Positions at SAGE provide competitive wages and benefits, with hours that offer a better work-life balance than those at a restaurant. We create careers, not just jobs, with significant opportunity for growth and promotion. Team Members learn SAGE Standards and enhance their skill set through extensive training in food safety, allergen awareness, and preventing eating disorders. SAGE has enjoyed steady, organic growth for the past 30 years. We had four clients when we started, and we now serve approximately 275 independent schools and private colleges across North America. We continue to grow and raise the bar in food service for the educational market. By sourcing local ingredients, introducing communities to new cuisines, and providing attentive service, we create exceptional dining experiences that delight the senses, inspire minds, and foster community. This job advertisement should not be misconstrued as an offer of employment or a comprehensive listing of position responsibilities/expectations. Equal Opportunity Employer. *CB Job Requirements:
Jul 01, 2020
Full time
SAGE Dining Services® is seeking a Talented HANDS ON Chef Manager\Food Service Director for a private day school in Baton Rouge, LA. The Chef Manager will design and produce menus, plan and execute catering events, manage ordering, inventory, and our amazing kitchen team. This is a typical day at a SAGE venue: What you get: Appreciative community Benefits Beautiful work environment Awesome team Career opportunities in growing mission-based company What you will do: Manage and train the kitchen staff Demonstrate exemplary customer service skills Create menus for daily meal service as well as for the variety of catering events that occur frequently Implement and maintain HACCP standards Develop client and customer relationships Manage merchandising and retail sales Deliver fabulous catering results Communicate clearly, professionally and effectively Deliver budgeted financial results Create a positive team environment Manage ordering and inventory What you need: Minimum 3 years of prior food service management Cash management experience Awesome team development skills High end catering experience High energy and stamina Knowledge of current food trends Community/ service minded Strong work ethic and integrity Culinary degree preferred but not required Working for SAGE means being part of a community. You'd work alongside creative, enthusiastic Team Members who share your passion for culinary excellence. You'd also make a difference in an academic community and bring excitement to the dining hall with made-from-scratch, Chef-inspired recipes that delight students, faculty, staff, and parents. Positions at SAGE provide competitive wages and benefits, with hours that offer a better work-life balance than those at a restaurant. We create careers, not just jobs, with significant opportunity for growth and promotion. Team Members learn SAGE Standards and enhance their skill set through extensive training in food safety, allergen awareness, and preventing eating disorders. SAGE has enjoyed steady, organic growth for the past 30 years. We had four clients when we started, and we now serve approximately 275 independent schools and private colleges across North America. We continue to grow and raise the bar in food service for the educational market. By sourcing local ingredients, introducing communities to new cuisines, and providing attentive service, we create exceptional dining experiences that delight the senses, inspire minds, and foster community. This job advertisement should not be misconstrued as an offer of employment or a comprehensive listing of position responsibilities/expectations. Equal Opportunity Employer. *CB Job Requirements:
At RH we believe deeply that the "right" people are our greatest asset. We value people with high energy, who possess the ability to energize others. People who are smart, creative and have a point of view. People who see the answer in every problem, versus those who see the problem in every answer. People who are driven, determined and won't take "no" for an answer. We value team players, people who are more concerned with what's right, rather than who's right. The Property Executive Chef is responsible for managing all programs, systems, routines and standard operating procedures related to the day to day culinary operations of the kitchen and Hospitality location. This includes sole accountability for the maintenance and implementation of all culinary operations, supporting strategic research and development initiatives, recruiting and training of kitchen staff, ordering and inventory support, providing world class customer service to internal and external guests, and maintenance of all equipment and facilities. On property, the Executive Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position. RESPONSIBILITIES: - Ensure the kitchen staff is prepared and ready for service and that all food meets the highest standards of quality and consistency - Implement and maintain daily food preparation and quality control standards - Ensure that all food is high quality, consistent, timely and desirable to the guests - Manage hiring and training of all BOH staff members. - Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution - Solely accountable for managing and supervising all back of house checklists(opening, closing, station, prep, maintenance, cleaning, etc) - Accountable for maintenance of all kitchen equipment and facilities - Manage and maintain food inventory at appropriate level - With key directors and company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses - Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast - Along with property controller ensure food received meets quality standards, correct specifications and is fairly priced - Support management and gallery team and kitchen team members with daily tasks to ensure readiness for service ADDITIONAL RESPONSIBILITIES: - In the performance of all duties assigned, ability to work independently with minimal or no supervision while exercising broad discretion and professional judgment - Ability to communicate effectively with vendors, partners, guests, fellow team members, and Leaders - Ability to work cooperatively with others - Ability to accept direction and constructive criticism - Ability to complete tasks in a timely manner - Ability to effectively multitask and manage multiple projects - Ability to maintain consistent attendance and punctuality EXPERIENCE/ EDUCATION REQUIREMENTS: - Minimum 5 years experience in service and hospitality management positions - Finance or Accounting background a plus - B.A./B.S. degree - Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine, wine and beer - ServSafe Manager Certified - Ability to prioritize and get things done in a rapidly changing environment - Ability to be a leader with a desire to educate and empower team members and create accountability standards - Strong attention to operational and administrative detail - Exemplary interpersonal communication skills - Team player with enthusiastic outlook and creative mind - Computer proficiency: POS software, Microsoft Word, Excel PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. - While performing the duties of this job, the employee is regularly required to sit, talk and hear. The employee is also frequently required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. The employee must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 80 pounds. SCHEDULING REQUIREMENTS: - This position is full-time. The hours may vary, depending on scheduling needs. Candidate must be willing to have flexible schedules and must be willing to work occasional weekends or evenings. NON-ESSENTIAL DUTIES AND RESPONSIBILITIES: - The above information is representative of the work performed in this position, however it is not all-inclusive. The omission of a specific duty or responsibility does not exclude it from the position if the work is similar or related to the essential duties and responsibilities.
Jun 26, 2020
Full time
At RH we believe deeply that the "right" people are our greatest asset. We value people with high energy, who possess the ability to energize others. People who are smart, creative and have a point of view. People who see the answer in every problem, versus those who see the problem in every answer. People who are driven, determined and won't take "no" for an answer. We value team players, people who are more concerned with what's right, rather than who's right. The Property Executive Chef is responsible for managing all programs, systems, routines and standard operating procedures related to the day to day culinary operations of the kitchen and Hospitality location. This includes sole accountability for the maintenance and implementation of all culinary operations, supporting strategic research and development initiatives, recruiting and training of kitchen staff, ordering and inventory support, providing world class customer service to internal and external guests, and maintenance of all equipment and facilities. On property, the Executive Chef is responsible for setting the pace of the kitchen and maintaining the standards for production of food, cleanliness, organization and co-worker interaction. The responsibilities listed below are indicative of the nature of the position and can be modified due to organizational changes, new business developments, or expansion of the position. RESPONSIBILITIES: - Ensure the kitchen staff is prepared and ready for service and that all food meets the highest standards of quality and consistency - Implement and maintain daily food preparation and quality control standards - Ensure that all food is high quality, consistent, timely and desirable to the guests - Manage hiring and training of all BOH staff members. - Teach, mentor and motivate the kitchen staff to uphold and exceed the highest standards of communication, quality, consistency, and execution - Solely accountable for managing and supervising all back of house checklists(opening, closing, station, prep, maintenance, cleaning, etc) - Accountable for maintenance of all kitchen equipment and facilities - Manage and maintain food inventory at appropriate level - With key directors and company leadership, advise and contribute to the planning of daily, monthly, quarterly and annual Forecast for both revenues and expenses - Accountable for meeting or exceeding food cost, labor cost, and other operating expense forecast - Along with property controller ensure food received meets quality standards, correct specifications and is fairly priced - Support management and gallery team and kitchen team members with daily tasks to ensure readiness for service ADDITIONAL RESPONSIBILITIES: - In the performance of all duties assigned, ability to work independently with minimal or no supervision while exercising broad discretion and professional judgment - Ability to communicate effectively with vendors, partners, guests, fellow team members, and Leaders - Ability to work cooperatively with others - Ability to accept direction and constructive criticism - Ability to complete tasks in a timely manner - Ability to effectively multitask and manage multiple projects - Ability to maintain consistent attendance and punctuality EXPERIENCE/ EDUCATION REQUIREMENTS: - Minimum 5 years experience in service and hospitality management positions - Finance or Accounting background a plus - B.A./B.S. degree - Strong food and beverage knowledge with an emphasis on ingredient driven seasonal cuisine, wine and beer - ServSafe Manager Certified - Ability to prioritize and get things done in a rapidly changing environment - Ability to be a leader with a desire to educate and empower team members and create accountability standards - Strong attention to operational and administrative detail - Exemplary interpersonal communication skills - Team player with enthusiastic outlook and creative mind - Computer proficiency: POS software, Microsoft Word, Excel PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. - While performing the duties of this job, the employee is regularly required to sit, talk and hear. The employee is also frequently required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. The employee must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 80 pounds. SCHEDULING REQUIREMENTS: - This position is full-time. The hours may vary, depending on scheduling needs. Candidate must be willing to have flexible schedules and must be willing to work occasional weekends or evenings. NON-ESSENTIAL DUTIES AND RESPONSIBILITIES: - The above information is representative of the work performed in this position, however it is not all-inclusive. The omission of a specific duty or responsibility does not exclude it from the position if the work is similar or related to the essential duties and responsibilities.
$48,000-$52,000 + 5% bonus potential and full benefits Thomas Cuisine is looking for a Chef Manager in an unique healthcare environment. The Chef Manager is a key leadership position and is responsible for the direction and guidance of the Food Services Department in a behavioral health and eating recovery facility. Conformance to food quality standards, long term planning, implementation of goals, productivity, selection, evaluation and development of department staff. Highest possible customer satisfaction to the client and patients, associate relations and the achievement of financial goals. In carrying out assigned responsibilities, the Chef Manager must comply with all client policies and regulatory agencies. The Chef Manager reports directly to the Food Service Director. This position oversees two kitchen supervisors and approximately ten food service workers. Responsibilities Quality Assurance/Quality Control: Maintains a clean and organized kitchen. Clearly practices clean as you go. Ensures all food is being handled properly to prevent food-borne-illness. Ensures temperatures and taste tests are being performed routinely and corrective action is taken as necessary. Accepts only products that meet predetermined quality standards. Ensures production and service personnel maintain personal hygiene standards to include proper hand washing and hair covering and corrective action is taken as necessary. Takes the necessary action to ensure Thomas Cuisine standards are met consistently. Manages areas of responsibility in such a way as to achieve acceptable levels of quality outcomes as measured by surveys. Ensures compliance with all regulatory agencies. Responsible for equipment and facilities management. Personal/Technical Skills/Standard Management: Food will be prepared and served in such a way as to reach our patients at its optimal level of freshness. Scratch cooking standards are followed. Menus and recipes are followed. Conducts daily mini meetings with department. Fully understands each associates knowledge and skill level. Focuses training and coaching activities around associates weakness to improve output. Regularly checks in with Supervisors and focuses on developing their skills and increasing communication. Routinely reviews job routines and daily check-out with supervisors/staff. Modify, as appropriate. Focuses on skills training with staff through huddles and department specific monthly in-services. Human Resource Management: The Chef Manager ensures compliance with human resource policies and procedures. Responsible for writing and conducting corrective action as needed to staff, in a timely and professional manner. Chef Manager acts as mediator to help resolve department conflicts. Positively impacts unit staff morale. Help to increase employee engagement. Timely and respectful communication with all people at all times. Overall responsibility for conducting and completing annual performance reviews with staff. Client/Customer Relations: Develops positive perceptions of food in relation to: appearance/presentation, good tasting food, hot food hot and cold food cold. Interfaces regularly and professionally with client. Sets the example and teaches quick and friendly customer service. Financial Management: Maintains control of food and supplies costs within budget. Effectively manages inventory to its lowest functional level. Labor Management: Reviews budget and variances monthly with FSD. Maintains staffing within budget. Manages department schedule. Reviews, edits and approves timecards for each pay period. Leadership: Demonstrates and promotes Thomas Cuisine culture, values and philosophy. Interfaces proactively at all levels. Recognizes the need for and demonstrates good communication and listening skills. Represents Thomas Cuisine both professionally and ethically at all times. Acts at all times as a positive role model. Qualifications: Successful candidates will have previous leadership and food service management experience in a healthcare environment Minimum of 1 year management experience required Previous Food Production and Scratch Cooking Experience Required B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or Culinary Certificate and required experience ServSafe Certified, Required Must be experienced and confident with computers; to include Microsoft Office (Word, Excel, Publisher and Power Point), Outlook, E-mail and the Internet. Catering Experience is a plus High Volume, complex foodservice operations experience- highly desirable Must be able to successfully complete criminal background checks (State and Federal) and drug screenings Thomas Cuisine is an award-winning, privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods. We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities and corporate dining facilities. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values and building relationships while "doing the right thing". We seek to make a valuable difference to those we serve- one nutritious meal at a time REAL Food | Genuine Service | Enduring Relationships
Jun 26, 2020
Full time
$48,000-$52,000 + 5% bonus potential and full benefits Thomas Cuisine is looking for a Chef Manager in an unique healthcare environment. The Chef Manager is a key leadership position and is responsible for the direction and guidance of the Food Services Department in a behavioral health and eating recovery facility. Conformance to food quality standards, long term planning, implementation of goals, productivity, selection, evaluation and development of department staff. Highest possible customer satisfaction to the client and patients, associate relations and the achievement of financial goals. In carrying out assigned responsibilities, the Chef Manager must comply with all client policies and regulatory agencies. The Chef Manager reports directly to the Food Service Director. This position oversees two kitchen supervisors and approximately ten food service workers. Responsibilities Quality Assurance/Quality Control: Maintains a clean and organized kitchen. Clearly practices clean as you go. Ensures all food is being handled properly to prevent food-borne-illness. Ensures temperatures and taste tests are being performed routinely and corrective action is taken as necessary. Accepts only products that meet predetermined quality standards. Ensures production and service personnel maintain personal hygiene standards to include proper hand washing and hair covering and corrective action is taken as necessary. Takes the necessary action to ensure Thomas Cuisine standards are met consistently. Manages areas of responsibility in such a way as to achieve acceptable levels of quality outcomes as measured by surveys. Ensures compliance with all regulatory agencies. Responsible for equipment and facilities management. Personal/Technical Skills/Standard Management: Food will be prepared and served in such a way as to reach our patients at its optimal level of freshness. Scratch cooking standards are followed. Menus and recipes are followed. Conducts daily mini meetings with department. Fully understands each associates knowledge and skill level. Focuses training and coaching activities around associates weakness to improve output. Regularly checks in with Supervisors and focuses on developing their skills and increasing communication. Routinely reviews job routines and daily check-out with supervisors/staff. Modify, as appropriate. Focuses on skills training with staff through huddles and department specific monthly in-services. Human Resource Management: The Chef Manager ensures compliance with human resource policies and procedures. Responsible for writing and conducting corrective action as needed to staff, in a timely and professional manner. Chef Manager acts as mediator to help resolve department conflicts. Positively impacts unit staff morale. Help to increase employee engagement. Timely and respectful communication with all people at all times. Overall responsibility for conducting and completing annual performance reviews with staff. Client/Customer Relations: Develops positive perceptions of food in relation to: appearance/presentation, good tasting food, hot food hot and cold food cold. Interfaces regularly and professionally with client. Sets the example and teaches quick and friendly customer service. Financial Management: Maintains control of food and supplies costs within budget. Effectively manages inventory to its lowest functional level. Labor Management: Reviews budget and variances monthly with FSD. Maintains staffing within budget. Manages department schedule. Reviews, edits and approves timecards for each pay period. Leadership: Demonstrates and promotes Thomas Cuisine culture, values and philosophy. Interfaces proactively at all levels. Recognizes the need for and demonstrates good communication and listening skills. Represents Thomas Cuisine both professionally and ethically at all times. Acts at all times as a positive role model. Qualifications: Successful candidates will have previous leadership and food service management experience in a healthcare environment Minimum of 1 year management experience required Previous Food Production and Scratch Cooking Experience Required B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or Culinary Certificate and required experience ServSafe Certified, Required Must be experienced and confident with computers; to include Microsoft Office (Word, Excel, Publisher and Power Point), Outlook, E-mail and the Internet. Catering Experience is a plus High Volume, complex foodservice operations experience- highly desirable Must be able to successfully complete criminal background checks (State and Federal) and drug screenings Thomas Cuisine is an award-winning, privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods. We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities and corporate dining facilities. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values and building relationships while "doing the right thing". We seek to make a valuable difference to those we serve- one nutritious meal at a time REAL Food | Genuine Service | Enduring Relationships
Our exciting national restaurant group is looking for a dynamic and high-energy Sous Chef for our new Asian Restaurant. This candidate must come from an upscale, independent restaurant background and have experience in Asian cuisine. Opening experience is a big plus, and they should know how to inspire and motivate a team to be focused on delivering a guest experience that exceeds expectations.Sous Chef Responsibilities:Extremely Creative in their cooking ability and must also be able to follow current recipesManage the day-to-day running of the kitchenCoach and develop hourly team membersSous Chef Qualifications:5+ years in a Sous positionTenure 2+ yearsHave a guest-first attitude and drive the team to have the same attitudeSous Chef Benefits and CompensationHighly Competitive Pay Opportunity for Growth and Career Advancement
Jun 26, 2020
Full time
Our exciting national restaurant group is looking for a dynamic and high-energy Sous Chef for our new Asian Restaurant. This candidate must come from an upscale, independent restaurant background and have experience in Asian cuisine. Opening experience is a big plus, and they should know how to inspire and motivate a team to be focused on delivering a guest experience that exceeds expectations.Sous Chef Responsibilities:Extremely Creative in their cooking ability and must also be able to follow current recipesManage the day-to-day running of the kitchenCoach and develop hourly team membersSous Chef Qualifications:5+ years in a Sous positionTenure 2+ yearsHave a guest-first attitude and drive the team to have the same attitudeSous Chef Benefits and CompensationHighly Competitive Pay Opportunity for Growth and Career Advancement
We are looking for a Senior Research & Development Chef with an entrepreneurial spirit to join a growing startup, fast-casual restaurant concept. Must be someone who is hands-on and has a passion for healthy cuisine at an affordable price.Senior Research & Development Chef ResponsibilitiesDevelop and test products for the menu development pipelineHave an innovative mindset to expand our core product lineImplement recipe improvements based on customer insight and market trendsPlay a central role in the product launch and commercialization processTrain the culinary team and production staff ensuring recipes are efficientConstantly improve product qualityWorks closely with the marketing team to provide product for photoshootsOversee the label approval process with the marketing departmentSenior Research & Development Chef Qualifications10+ years of culinary experience5+ years of experience in product development and/or R, in healthy cuisineAbie to develop products under tight costing, labor, and nutritional constraintsExtensive knowledge of the FDA and USDA FSIS regulations as they pertain to prepared foodsWorking knowledge of HACCP and GMP food service production Ability to work in teams but be auto-sufficientSenior Research & Development Chef BenefitsCompetitive payHealth, dental, and vision insuranceFlexible vacationTechnology subsidy
Jun 26, 2020
Full time
We are looking for a Senior Research & Development Chef with an entrepreneurial spirit to join a growing startup, fast-casual restaurant concept. Must be someone who is hands-on and has a passion for healthy cuisine at an affordable price.Senior Research & Development Chef ResponsibilitiesDevelop and test products for the menu development pipelineHave an innovative mindset to expand our core product lineImplement recipe improvements based on customer insight and market trendsPlay a central role in the product launch and commercialization processTrain the culinary team and production staff ensuring recipes are efficientConstantly improve product qualityWorks closely with the marketing team to provide product for photoshootsOversee the label approval process with the marketing departmentSenior Research & Development Chef Qualifications10+ years of culinary experience5+ years of experience in product development and/or R, in healthy cuisineAbie to develop products under tight costing, labor, and nutritional constraintsExtensive knowledge of the FDA and USDA FSIS regulations as they pertain to prepared foodsWorking knowledge of HACCP and GMP food service production Ability to work in teams but be auto-sufficientSenior Research & Development Chef BenefitsCompetitive payHealth, dental, and vision insuranceFlexible vacationTechnology subsidy
We are a well established, on-trend, upscale casual concept in growth mode! We are seeking an All-Star Executive Chef to join our team to help us grow!We're looking for an Executive who is experienced in our Cuisine and is on point with current trends. We will also consider an experienced, rock-star SOUS Chef that is ready to take the next step in their career! WE WILL PAY RELOCATION FOR THE RIGHT PERSON!Executive Chef Qualifications Include:Current Tex-Mex and Mexican Cuisine expertise is a mustTraining and menu knowledge are required.Awesome opportunity for a strong Sous Chef who is ready to move forward and advance in their career.Experienced in a high volume structured setting.Executive Chef Responsibilities Include:Train, Coach, and develop a team of Sous Chefs and Chefs.Proficient with food cost control and inventory management.Must be a hands-on leader.Executive Chef Comp and Benefits Include:Excellent SalaryWe will pay relocation for the right individual!HealthcareVacationAbility to participate in menu creation.
Jun 26, 2020
Full time
We are a well established, on-trend, upscale casual concept in growth mode! We are seeking an All-Star Executive Chef to join our team to help us grow!We're looking for an Executive who is experienced in our Cuisine and is on point with current trends. We will also consider an experienced, rock-star SOUS Chef that is ready to take the next step in their career! WE WILL PAY RELOCATION FOR THE RIGHT PERSON!Executive Chef Qualifications Include:Current Tex-Mex and Mexican Cuisine expertise is a mustTraining and menu knowledge are required.Awesome opportunity for a strong Sous Chef who is ready to move forward and advance in their career.Experienced in a high volume structured setting.Executive Chef Responsibilities Include:Train, Coach, and develop a team of Sous Chefs and Chefs.Proficient with food cost control and inventory management.Must be a hands-on leader.Executive Chef Comp and Benefits Include:Excellent SalaryWe will pay relocation for the right individual!HealthcareVacationAbility to participate in menu creation.
Executive Chef with a strong Italian Cuisine background needed for a fast-growing restaurant group in the heart of New Orleans! Our managers are confident and outgoing and are a BIG presence in our stores. We are scheduled to open more stores this year and continue to grow from there. We look forward to meeting you!Qualifications for Executive Chef:3+ years' experienceItalian CuisineStrong TenureFull Financials responsibilityGreat leadershipOutgoing personalityWe offer:Strong salaryGreat quality of lifeGrowth opportunityBenefits package
Jun 26, 2020
Full time
Executive Chef with a strong Italian Cuisine background needed for a fast-growing restaurant group in the heart of New Orleans! Our managers are confident and outgoing and are a BIG presence in our stores. We are scheduled to open more stores this year and continue to grow from there. We look forward to meeting you!Qualifications for Executive Chef:3+ years' experienceItalian CuisineStrong TenureFull Financials responsibilityGreat leadershipOutgoing personalityWe offer:Strong salaryGreat quality of lifeGrowth opportunityBenefits package
We are looking for a highly creative, hands-on, up-and-coming Executive Chef who is ready to make a name for themselves.Executive Chef Requirements:We are looking for an adaptable Executive Chef who has wide-ranging experience with a primary focus on scratch, upscale cuisineMust be hands-on and experienced with full-kitchen responsibility and leadershipBackground can be branded restaurant, boutique hotel, and independent concepts with good systems in placeExperience collaborating on menu, controlling costs, staff leadership, and business development - including banquets and cateringCreativity paired with consistent qualityGood progression in both tenure and titleSolid culinary training and mentorshipsExecutive Chef Compensation:Base salary in the $50,000 to $55,000 range, depending on background and experience10% Bonus on profitabilityHealthcare allowance
Jun 26, 2020
Full time
We are looking for a highly creative, hands-on, up-and-coming Executive Chef who is ready to make a name for themselves.Executive Chef Requirements:We are looking for an adaptable Executive Chef who has wide-ranging experience with a primary focus on scratch, upscale cuisineMust be hands-on and experienced with full-kitchen responsibility and leadershipBackground can be branded restaurant, boutique hotel, and independent concepts with good systems in placeExperience collaborating on menu, controlling costs, staff leadership, and business development - including banquets and cateringCreativity paired with consistent qualityGood progression in both tenure and titleSolid culinary training and mentorshipsExecutive Chef Compensation:Base salary in the $50,000 to $55,000 range, depending on background and experience10% Bonus on profitabilityHealthcare allowance
