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

We have an opening for a Chef De Cuisine position. Location : Indianapolis, IN- Butler University Note: online applications accepted only. We are excited to announce the launch of our new pre-recorded video interviewing technology to fast track your career with our award-winning organization! When you submit an hourly job application, you will be invited to participate in a short video introduction. Click here to get a sneak peek preview! This position is eligible for an Employee Referral Bonus! If you know someone that would be a great fit for this role, you can refer them to this position and potentially earn an Employee Referral Bonus! Click here to view the step-by-step instructions to refer a friend to this position. If you have a positive attitude and a love for learning, you may be interested in joining our team. Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We're hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We've led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Full-time associates at Bon Appétit are eligible for many benefits, including: Paid vacation and sick leave Medical, Dental, and Vision 401(k) with matching by company Flexible Spending Accounts (FSAs) Commuter Benefits Wellness Program Employee Assistance Program Life Insurance for Associates and Eligible Dependents Short Term Disability (STD) and Long Term Disability (LTD) Accidental Death & Dismemberment (AD&D) Insurance On-the-job training Learn more about careers with Bon Appétit: Job Summary Working as the Chef De Cuisine you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will create prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for a creative, energetic, entrepreneurial Culinary professional with catering experience. Key Responsibilities: Creates menues working closley with clients, staff and catering team. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Complies with federal, state and local health and sanitation regulations Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience Experience in Farm to Table dining. Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Req ID: 321050 Bon Appetit SALARIED EXEMPT

Job Description The Chef identifies priorities for each shift focusing on food quality, cleanliness, sanitation and running a smooth shift. The Chef builds sales and profits through their behavior, delivering on promises to our Associates, guests, vendors and our community. The Chef manages costs, builds up our Associates, and maintains accountability for achieving success in these areas. Requirements Reasonable Accommodations Statement To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Essential Functions Statement(s) •Coordinate and supervise work of kitchen staff. •Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. •Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. •Ensure all food quality standards are maintained consistently.•Ensure all proper budgets and inventories are maintained consistently. •Ensure food timeline standards are maintained consistently.•Ensure cleanliness standards are maintained at all times.•Ensure that the restaurant adheres to proper procedures for staff discipline. •Resolve guest complaints regarding food service. •Train workers in food preparation, and in service, sanitation, and safety procedures. •Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. •Control inventories of food, equipment, small-ware, and liquor, and report shortages to designated personnel. •Observe and evaluate workers and work procedures to ensure quality standards and service. •Assign duties, responsibilities, and work stations to employees in accordance with work requirements. •Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. •Specify food portions and courses, production and time sequences, and workstation and equipment arrangements. •Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. •Forecast staff, equipment, and supply requirements based on a master menu. •Record production and operational data on specified forms. •Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. •Collaborate with other personnel to plan menus, serving arrangements, and related details. •Develop departmental objectives, budgets, policies, procedures, and strategies. •Develop equipment maintenance schedules and arrange for repairs. Additional Info POSITION QUALIFICATIONS Competency Statement(s) •Communication, Oral - Ability to communicate effectively with others using the spoken word.•Communication, Written - Ability to communicate in writing clearly and concisely. •Working Under Pressure - Ability to complete assigned tasks under stressful situations.•Strategic Planning - Ability to develop a vision for the future and create a culture in which the long-range goals can be achieved.•Resource Management (People & Equipment) - Ability to obtain and appropriate the proper usage of equipment, facilities, materials, as well as personnel.•Leadership - Ability to influence others to perform their jobs effectively and to be responsible for making decisions.•Problem Solving - Ability to find a solution for or to deal proactively with work-related problems.•Initiative - Ability to make decisions or take actions to solve a problem or reach a goal. SKILLS & ABILITIES Education: Bachelor's Degree (four-year college or university) preferredExperience: Minimum of two years of Sous-chef experience.Computer Skills: Ability to produce and comprehend spreadsheets and P&L statements.Certificates & Licenses: Servsafe certified / valid health card

Description We are currently searching for a talented and experienced Executive Chef for a popular restaurant group with multiple locations. Description Responsible for the selection, development, and discipline of all staff within the department Coordinate chefs, cooks, and all staff to ensure the highest quality of food and service Maintain food and labor cost using company implemented systems Maintain high standard of safety and sanitation in the kitchen Oversee all staff training in accordance to company training program Continually update and amend policies and procedures for the BOH operation Set budgets and financial goals according to company expectations Monitor to ensure all food prep and presentation meets and/or exceeds company standards Oversee all ordering or product and communication with vendors Create and standardize seasonal menu items Approve the requisition and purchase of necessary supplies Lead and/or attend weekly management meetings with restaurant managers Maintain the highest level of service within all areas of the restaurant Qualifications Requirements 3-5 years experience as a chef, preferably as Executive Sous or CDC Experience in full service/high volume restaurant (600+ covers/night) Experience in a luxury brand hotel is a plus! Excellent interviewing, hiring, & training abilities Up-to-date sanitation certification Proven track record and work history Ability to effectively manage a team of 60+ BOH employees Attention to detail Sense of urgency Knowledge of MS Excel, Word Knowledge of various POS, ordering, labor, and inventory systems Ability to multitask **Source One Hospitality currently represents many restaurant groups across Chicago land - both independent and corporate. All applicants for this role must have at least three-to-five years experience as an executive chef, have great tenure and dedication, and be passionate about their career as a chef.

Ramen Shop is an ever-growing, ever-evolving local restaurant with international acclaim. ?We are looking for a special person who is eager to lead our team, grow with us and share knowledge about Japanese cuisine and cooking technique as applied to local Bay Area ingredients.?Requirements:Minimum of 2 years management experience; fine dining experience preferredNatural team leaderTakes pride in producing a consistently exceptional productInterest in local farms and produceDesire to learn and share Japanese culinary techniques and ingredientsFull availability and flexibility with scheduleExperience w/ menu?Benefits:Competitive salary with paid vacation?Full health, dental coverageGenerous employee discount including weekly QC dining allowanceRegular staff classes, tours, and educational opportunitiesOpportunities for creative leadership in special events and pop-upsThis will be a challenge but also a highly rewarding experience with plenty of potential to grow with our business. ?Please write us a note about why you would like to work with us. ONLY RESPONSES CONTAINING RESUMES WILL BE READ. ?Please copy and paste your resume into the body of your email. Looking forward to meeting you!Thank you, Ramen Shop?

A global tribe of individuals, partners and progressives, devoted to creating extraordinary experiences for our community throughout our proprietary brands - we are sbe. we are sbe Visionaries at the forefront of hospitality, cuisine, design, residences and entertainment, our lifestyle moments are forged with highly-curated and passionate service. We are committed to authenticity, sophistication, mastery and innovation. authenticity, sophistication, mastery innovation Our stage is the world. Our time is now. With this in mind, we foster a family environment built on values that describe our lifestyle, experiences and how we see the world. When you have a tribe such as ours and place it in and around the collection of accommodations, restaurants and nightlife, you create a force that cannot be replicated by anyone else. We are an equal opportunity employer. POSITION SUMMARY/ESSENTIAL FUNCTIONS: Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems Role models company quality standards and service Constantly growing and coaching lower management and line level staff Provides clear direction and achievable goals for their entire team Current with culinary concepts, practices and procedures Ability to estimate food consumption and requisition or purchase food Will select and develop recipes; standardize production recipes to ensure consistent quality and establish presentation technique and quality standards Supervises and carries out the correct procedure of preparation, presentation and portion control for all raw and cooked foods in accordance with the menu with adequate pars required for efficient service Supervises all kitchen areas to ensure a consistent, high quality product is produced- daily line checks and quality control Establishes result oriented objectives for the kitchen as well as personal objectives in regards to professional development Ensures the profitability and successful operation of the kitchen Controls direct labor costs associated with the kitchen staff-creates weekly schedules, ensuring productivity levels are maximized through the effective utilization of all colleagues and providing hands-on support as required Plan and price menus Ensure proper equipment operation and maintenance Ensure proper safety and sanitation in kitchen Must be able to prepare selected items or for selected occasions Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints Fully supportive of and cognizant of all Corporate Programs Supervises all kitchen areas to ensure a consistent high quality product is produced Assists the Executive Sous Chef with menu planning Accountable for overall success of the culinary operations Optimizes profitability levels through consistent monitoring of venue inventory, food cost controls and strategic promotional initiatives ADDITIONAL RESPONSIBILITIES: ADDITIONAL RESPONSIBILITIES Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams. Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information. Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed. Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations. Develop and implement cost saving and profit enhancement measures within your scope of responsibility. To be aware of and ensure constant compliance with all necessary operational policies including: Health and Safety Food Hygiene Maintenance Emergency Procedures Liquor Licensing SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Attend mandatory meetings including divisional meetings, staff meetings, etc. Participate in community events and ensure corporate social responsibility goals of sbe are met. Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table and any departmental specific systems used. Keep work area clean and organized. Ensure confidential documents are kept in a secured area. When disposing confidential documents that contain any personally identifiable information, they must be shredded or pulverized. Complete other duties as assigned by the Ownership or Corporate Offices. Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards. Ensure that all staff follows and are in compliance with sbe's policies and procedures. OTHER DUTIES: Assimilate into sbe's culture through understanding, supporting and participating in all sbe elements. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by sbe from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Considerable skill in math and algebraic equations using percentages. Ability to walk, stand, and/or bend continuously to perform essential job functions. Exceptionally strong ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems. Ability to work under pressure and deal with stressful situations during busy periods. Ability to access and accurately input information using a moderately complex computer system. Proficient in Windows Office: Word, Excel, PowerPoint, Publisher, etc. QUALIFICATIONS: Strong Writing Skills: Advanced Positive, Gracious Demeanor: Expert Detail Oriented: Expert Clearly Speak in English: Expert Ability to Stand for Hours: Expert Behaviors RequiredInnovative: Consistently introduces new ideas and demonstrates original thinkingFunctional Expert: Considered a thought leader on a subjectLeader: Inspires teammates to follow them Innovative: Consistently introduces new ideas and demonstrates original thinking Functional Expert: Considered a thought leader on a subject Leader: Inspires teammates to follow them Motivations Required:Goal Completion: Inspired to perform well by the completion of tasksAbility to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organizationFinancial: Inspired to perform well by monetary reimbursement Goal Completion: Inspired to perform well by the completion of tasks Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization Financial: Inspired to perform well by monetary reimbursement Experience Preferred: 3-5 yrs. culinary managerial experience

The Hyatt Regency DFW is looking for a new Chef De Cuisine to complement our newly renovated hotel conveniently located at the Dallas Ft-Worth International Airport! The 2019 ongoing full renovation includes all 811 guestrooms and 92,000 square feet of event space and is ready for a motivated and creative new leader to excite and impress our guests with their culinary creations. The goal of the Chef de Cuisine is to assist the Culinary Leaders manage our outlets culinary operations - Jacob's Spring Grille, Ace's Lobby Bar, Mister G's, Jett's Coffee Bar . The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator. Responsibilities include: Act as senior leadership by developing and assuming key management responsibilities Assume the role of liaison between all dining room operations and culinary staff Supervise the preparation and cooking of various food items Develop and implement creative menu items within the restaurant concept Plan, coordinate & implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs Lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, and quality and consistency on a daily basis Participate in marketing events directly related to their specific restaurant Benefits: -Complimentary on-site hotel covered parking at the DFW Airport -Full Benefits offered after 90 days of employment -401k options and match -Discounted and complimentary hotel accommodations anywhere in the world -Free uniform, free dry-cleaning of uniform -Fitness Reimbursement -Tuition Reimbursement Accolades: Dallas Morning News - 2018 Top Workplace Dallas Business Journal - 2018 Best Places to Work TripAdvisor 2019 Certificate of Excellence Apply directly by visiting the Hyatt Career site - Qualifications: In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service Proficient in general computer knowledge A true desire to exceed guest expectations in a fast paced customer service environment Capable of producing a consistent product in a timely manner Strong training and communication skills Culinary education and/or on the job training, independent restaurant experience is preferred Geographic and schedule flexibility preferred M/F/Veteran/Disability/Sexual Orientation/Gender Identity

Job Summary As Chef de Cuisine is responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. What will I be doing? You would be responsible for the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, a Chef de Cuisine would be responsible for performing the following tasks to the highest standards: The direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability

Job OverviewWe are looking for a Chef de Cuisine for our restaurant / Your role is to be accountable for the quality, consistency and production of cuisine in the restaurant kitchen/ Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions/ Coordinates menus, purchasing, staffing and food preparation for the restaurant(s)/ Works with team to improve guest and employee satisfaction while maintaining the operating budget/ Must ensure sanitation and food standards are achieved/ Develops and trains team to improve results ensuring Culinary Standards and Responsibilities are met/ RequirementsDegree in Culinary Arts or related field Diploma in a relevant field will also be consideredProven experience of working as a Chef de Cuisine in reputable hotelExcellent time management skillsFlexible in working hours/ Should be ready to work in shiftsProficient in various cooking procedures and recipesQuick decision making and crisis management skillsThe King and Prince Beach & Golf Resort is part of MMI Hotel Group, a company steeped deep in southern hospitality/ Please apply today if you are interested in joining a company with roots reaching back over 60 years in the hospitality industry/ Click here [http://mmihospitality/ com/corporate/careers/culture-benefits/] to see the excellent benefits offered by MMI/ MMI Hotel Group and The King and Prince Beach & Golf Resort are an Equal Opportunity EmployerThe King and Prince Beach & Golf Resort is a drug-free workplace/ Candidates are required to pass a drug test before beginning employment/

Essential Functions: Ensure all Sports Lounge Kitchen operational quality aspects are met. Manages and motivates the kitchen staff in order to offer a high standard of service to guests and develops team spirit and motivation by creating a good working environment. Develop preliminary menu and revise as needed. Develop menu recipe cards and food production specifications to ensure quality, consistency, and portion control measures. Meet designated food cost goals with menu and program. Schedule all kitchen organization for fast and efficient functionality in line with activity forecasts. Be regularly available in the dining room. Develop and coordinate a training program that meets all Iowa Department of Health, internal controls, and other government regulations and ensures the implementation. Track all critical areas of food production and ware-washing including food temperatures and sanitation levels to ensure food hygiene, safety, and quality of the restaurant. Supervises the different areas of the kitchen and oversees the entire work shift, ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc. Coordinates with serving staff in order to ensure that service runs smoothly. Evaluate team members by carrying out annual performance appraisals and setting targets for employees. Track and inventory, including rotation, par levels, perform physical inventory, and order or discontinue relevant items. Coordinate and order new food inventory items with the Food and Beverage Director and Purchasing Manager, maintains excellent relations with suppliers. With the team, is continually looking for ways to improve costs and ratios while maintaining the high standard of service. Required: A.O.S; 5-10 years related experience and/or training; or equivalent combination of education and experience. Must demonstrate excellent management and communication skills. Must demonstrate organization skills and ability to multi-task.

Summary: Assist and take charge of all culinary positions in the NaturalEpicuream Restaurant kitchen to include all stations, and banquetservice/special events. Essential Duties and Responsibilities includethe following.Other duties may beassigned. ·Familiarize yourself with the culinary program in general: culinary, stewarding and serviceteam. ·Review and have a comprehensive knowledge of Forbes and AAA standards. Maintain ForbesFive-Star and AAA Five-Diamond ratings.Additionally, further our reputation in the industry and to continue toredefine the 5 star/5 diamond luxury experience. ·Be a presence in the kitchen.Participate fully inbanquet events.Touch every plate,ensuring that the concept & cuisine is properly executed as outlined by theExecutive Chef. ·Maintain and exceed department wide budgeted F&B goals for the year, including labor,food and expenses department wide. ·Participate in informative and educational pre-shift meetings and regular monthly staffmeetings with proper documentation. ·Continue to implement The Broadmoor standards and philosophy throughout the department,creating a sense of ownership and pride throughout the kitchens and back of thehouse areas. ·Provide a safe, harassment free and respectful work environment and instill theimportance of this throughout the team. ·Not only pass health inspection reports with zero violations, but also instill a sense ofpride and respect in our chefs, cooks and stewards.The restaurant kitchen should be the examplehotel wide for cleanliness, organization, safety & sanitation. ·Provide and implement appropriate safety measures throughout the kitchen, preventingworkplace accidents, theft, time stealing and any unsafe or unproductiveworking environments. ·Coordinate with the Executive Sous Chef in an effective Preventative Maintenance Program.Ensure all repairs are reported in a timely manner and all hotel equipment isproperly stored and maintained. This is to include hallways and loading docksjust outside of your area. ·Work side-by-side with the culinary, stewarding & service teams.Lead by example. ·Assist with and understand all administrative documents for the restaurant operation,including accurate menu guides, recipes, food cost sheets & daily stationproduction lists. ·Focus on Human Resource training.Engage in alltraining classes available and ensure that the culinary team is up to date withtheir training classes as well. ·Recognize and acknowledge talent and skill sets throughout the property to help createplacement and growth within the team. ·Assist with setting up short term and long-term goals for all culinary team members tofocus on placement and growth within the restaurant & department, includingexecution of 90 day & annual reviews. Qualifications: To perform this job successfully, an individual must be able to perform eachessential duty satisfactorily. The requirements listed below are representativeof the knowledge, skill, and/or ability required. Reasonable accommodations maybe made to enable individuals with disabilities to perform the essentialfunctions. Education/Experience: HighSchool diploma and ACF Apprenticeship or culinary school graduate; eight to tenyears experience with a minimum of three years in culinary management.Experience in a full service, fast-paced restaurant required. Language Ability: Abilityto read and interpret documents such as safety rules, operating and maintenanceinstructions, and procedure manuals.Ability to write routine reports and correspondence.Ability to speak effectively before groups ofcustomers or employees of organization. Math Ability: Abilityto calculate figures and amounts such as discounts, interest, commissions,proportions, percentages, area, circumference, and volume. Ability to applyconcepts of basic algebra and geometry. Reasoning Ability: Abilityto solve practical problems and deal with a variety of concrete variables insituations where only limited standardization exists. Ability to interpret a varietyof instructions furnished in written, oral, diagram, or schedule form. Computer Skills: Toperform this job successfully, an individual should have knowledge of WordProcessing software; Spreadsheet software; Accounting software; Inventorysoftware; Payroll systems; Internet software and Order Processing systems. Supervisory Responsibilities: Directlysupervise 10 employees in the Culinary Department. Carry out supervisoryresponsibilities in accordance with the organization's policies and applicablelaws. Responsibilities include interviewing, hiring, and training employees;planning, assigning, and directing work; appraising performance; rewarding anddisciplining employees; addressing complaints and resolving problems. Work Environment: Thework environment characteristics described here are representative of those anemployee encounters while performing the essential functions of this job.Reasonable accommodations may be made to enable individuals with disabilitiesto perform the essential functions. Whileperforming the duties of this job, the employee is frequently exposed tovibration. The employee is occasionally exposed to work near moving mechanicalparts; fumes or airborne particles; toxic or caustic chemicals; extreme cold(non-weather) and extreme heat (non-weather). The noise level in the workenvironment is usually moderate. Physical Demands: Thephysical demands described here are representative of those that must be met byan employee to successfully perform the essential functions of this job.Reasonable accommodations may be made to enable individuals with disabilitiesto perform the essential functions. Whileperforming the duties of this job, the employee is regularly required to stand;walk; use hands to finger, handle, or feel; talk or hear and taste or smell.The employee is frequently required to reach with hands and arms. The employeeis occasionally required to sit; climb or balance and stoop, kneel, crouch, orcrawl. The employee must frequently lift and/or move up to 60 pounds.Occasionally push and/or pull 100+ lbs and lift up to 100 lbs with assistance.Theemployee must occasionally lift and/or move up to 100 pounds. Specific visionabilities required by this job include close vision and distance vision. Other details Pay Type Salary Travel Required No

Founded in Italy in 2007, Eataly is the world's largest artisanal Italian food and beverage marketplace. At Eataly, you can Eat a meal at restaurants or quick-service counters, Shop for the ingredients, and Learn through classes and tastings. Eat Better, Live Better! Eataly is an Equal Opportunity Employer. JOB OVERVIEW The Chef de Cuisine (CDC) supports the Executive Chef team in managing all aspects of the production of authentic Italian dishes in Eataly's restaurants. The CDC ensures quality standards are consistently met in the areas of food production, team management and guest experience. Reports directly to the Executive Chef and manages a team of Sous Chef Managers. Collaborates closely with the Executive Chef team to plan and execute seasonal menus in the restaurants Directs employee hiring, assignment, training, payroll, scheduling, evaluations and terminations Reviews financial information such as sales, costs and labor, to ensure adherence to budgets Manages inventory: estimates needs, places orders, receives and checks deliveries Informs front of house personnel of menu changes, specials and shortages Documents, investigates, escalates and resolves employee or guest incidents Performs other duties as required or assigned QUALIFICATIONS 5+ years of chef experience, including 2+ years of management experience Knowledge of Italian cuisine Excellent communication and leadership skills Advanced computer skills Bachelor's Degree or degree from a post-secondary culinary arts training program highly preferred JOB REQUIREMENTS Availability to work onsite with a flexible schedule including evenings, weekends and holidays Ability to lift up to 50 pounds Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Ability to use commercial kitchen equipment including stand mixers, ovens, torches, etc. BENEFITS AND PERKS Medical, Dental, Vision Insurance and Paid Parental Leave Paid Time Off, 401K with company match, Commuter Benefits and Plum Benefits Free staff lunch daily and discounts at Eataly Fun staff classes on products and Italian cuisine

About the role : You serve as the culinary nuts-and-bolts in our restaurants while managing and staying accountable for your team of culinarians. As an extremely efficient individual with a passion for executing food excellence and hospitality, you run a strong kitchen by showcasing advanced business and culinary acumen. In our high-volume operation, you are always looking at food quality, cost, and training as data-points for you and your team to grow. Staying organized and detail-oriented in a fast paced environment is key to your role as Chef de Cuisine . We have a unique model where seasonal menu rollouts (or as we call them, Harvest Days) happen bimonthly. You will effectively multitask and train your culinary team through the day-to-day curation of an educational journey, which blends into our culture. Developing your team by role modeling while delivering excellent service to our guests is integral as we work towards a better food future. About the team : Our Restaurants are run by a traditional brigade system. As Chef de Cuisine, you are the second in command. You report directly to the Executive Chef and the Sous Chefs and cooks report directly to you. You will also collaborate and be mentored by your Area Chef. Our restaurant teams provide guests with an experience that goes beyond a great meal. You will : Be responsible for kitchen culture and best practices Lead your chef's in training team while delivering delicious food and great fiscal results Serve as a reference point for the entire kitchen team for questions on recipes, food specifics, and food quality Achieve and maintain the "A" letter grade from the Health Department, holding your team accountable and role-modeling cleanliness from your tactics organizing the kitchen and all stations Manage our kitchen, following up with all maintenance on culinary equipment, cleanliness, and organization of your restaurant Manage financials and collaborate with your Chef Operator to manage labor and food cost Build your kitchen team by interviewing, hiring, providing performance improvement, and disciplinary action Monitor and uphold food quality and presentation Evaluate our marketing line, measuring what's ready to serve, what needs to be prepared, and any potential waste Ensure the kitchen is set up for success with all tasks completed on time Implement food preparation tactics that maximize efficiencies in your kitchen Maintain a tight and orderly kitchen, including storage, labeling, preparation, and all safety protocols Actively give feedback, monitoring the effectiveness of your team by providing timely positive and critical feedback Go home feeling fulfilled You have: 2+ years managing a team of culinarians The ability to demonstrate and execute an exceedingly strong work ethic Skills to motivate and develop the culinarians on your team An appreciation for the people you work with The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary The desire for professional improvement and the process of learning The drive to network and build strong ties in your restaurant's community The ability to take many variables to find the best solution to a problem Excellent communication skills An eye for detail and solving challenges A desire for growth within our brigade Food Safety Certification Strong leadership skills A passion for real, good food Future Assignment: There is a tasting component included in the final-stages of our interview journey. Work Perks: Aside from the standard job description fare (competitive salary, medical, dental, vision) we also offer: Commuter benefits Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.

the girl & the fig in Sonoma is currently seeking an experienced Chef de Cuisine to join our team. We are looking for someone to share our dedication to great food. Successful candidates for the Chef de Cuisine position at the girl & the fig will have experience in a dynamic environment in addition to having strong cooking, leadership, and management skills with the ability to provide excellent quality, consistency, and presentation of all food prepared. The Chef de Cuisine is responsible for daily operations of the kitchen including management of staff, safety procedures, ordering, menu planning, meeting company's financial goals, facilities maintenance, and continual staff training. Qualifications *Ability to provide or complete Management Food Handler Certification and renew as necessary. *Must have valid CA Driver's License and clean driving record. *Minimum of 3 years relevant experience as a chef. *Ability to read and interpret documents such as safety rules, operating maintenance instructions, recipe books, and procedural manuals. *Computer literate and proficient in Excel and Word. *Ability to put together reports, food audits and accurate labor and food cost numbers. This is a full-time position with benefits (Medical, Dental, Vision, Vacation, Sick, Dining, Bonus) available after successful completion of an introductory period. Salary is $65k to $80k DOE.

About the role : You serve as the culinary nuts-and-bolts in our restaurants while managing and staying accountable for your team of culinarians. As an extremely efficient individual with a passion for executing food excellence and hospitality, you run a strong kitchen by showcasing advanced business and culinary acumen. In our high-volume operation, you are always looking at food quality, cost, and training as data-points for you and your team to grow. Staying organized and detail-oriented in a fast paced environment is key to your role as Chef de Cuisine . We have a unique model where seasonal menu rollouts (or as we call them, Harvest Days) happen bimonthly. You will effectively multitask and train your culinary team through the day-to-day curation of an educational journey, which blends into our culture. Developing your team by role modeling while delivering excellent service to our guests is integral as we work towards a better food future. About the team : Our Restaurants are run by a traditional brigade system. As Chef de Cuisine, you are the second in command. You report directly to the Executive Chef and the Sous Chefs and cooks report directly to you. You will also collaborate and be mentored by your Area Chef. Our restaurant teams provide guests with an experience that goes beyond a great meal. You will: Be responsible for kitchen culture and best practices Lead your chef's in training team while delivering delicious food and great fiscal results Serve as a reference point for the entire kitchen team for questions on recipes, food specifics, and food quality Achieve and maintain the "A" letter grade from the Health Department, holding your team accountable and role-modeling cleanliness from your tactics organizing the kitchen and all stations Manage our kitchen, following up with all maintenance on culinary equipment, cleanliness, and organization of your restaurant Manage financials and collaborate with your Chef Operator to manage labor and food cost Build your kitchen team by interviewing, hiring, providing performance improvement, and disciplinary action Monitor and uphold food quality and presentation Evaluate our marketing line, measuring what's ready to serve, what needs to be prepared, and any potential waste Ensure the kitchen is set up for success with all tasks completed on time Implement food preparation tactics that maximize efficiencies in your kitchen Maintain a tight and orderly kitchen, including storage, labeling, preparation, and all safety protocols Actively give feedback, monitoring the effectiveness of your team by providing timely positive and critical feedback Go home feeling fulfilled You have: 2+ years managing a team of culinarians The ability to demonstrate and execute an exceedingly strong work ethic Skills to motivate and develop the culinarians on your team An appreciation for the people you work with The ability to perform physical requirements of the position (lift up to 50lbs) The willingness to roll up your sleeves and pitch in whenever necessary The desire for professional improvement and the process of learning The drive to network and build strong ties in your restaurant's community The ability to take many variables to find the best solution to a problem Excellent communication skills An eye for detail and solving challenges A desire for growth within our brigade Food Safety Certification Strong leadership skills A passion for real, good food Future Assignment: There is a tasting component included in the final-stages of our interview journey. Work Perks: Aside from the standard job description fare (competitive salary, medical, dental, vision) we also offer: Complimentary DIG lunch everyday About us: DIG is a farm-to-table food company with over 25 locations in New York and the Northeast, serving seasonal vegetables and culinary comfort food on an urban scale. The company is built on a culture of driven curiosity and ambitious innovation, finding and implementing new solutions to offering a simple, healthy, affordable meal. Our mission is to build a better food system (one vegetable at a time) that offers a better deal to customers, cooks, and farmers alike. Since getting started in 2011, we have focused on the essentials of our mission- building kitchens, training chefs, and developing one-on-one relationships with over 50 partner farms. The next few years will be a period of expansion, as we open in new cities and use the platform we've built for a better conversation around sourcing, cooking, and the business of food. And did we mention free DIG for all employees? We strongly recommend the sweet potatoes. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates encouraged to apply.

This is an opportunity to join a highly-successful, well-regarded hospitality group in Atlanta. The Chef de Cuisine is responsible for leading a team of culinary professionals that deliver high-quality, great-tasting food, proper food safety and sanitation procedures, and profitability. Preferred Chef de Cuisine Qualifications: 3-plus years of CDC experience in a scratch kitchen Experience with marketing Coaching, Teaching, and Mentoring experience Experience with kitchen systems and processes Chef de Cuisine Benefits: Great salary Bonus plan Insurance after 30 days Growth opportunities Great food

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

POSITION SUMMARY: POSITION SUMMARY The Howard Hughes Corporation, the nationally-recognized real estate company overseeing the re-development of New York City's Seaport District, envisions the repositioning of the property as a magnet for attracting locals and visitors alike with a unique, year-round blend of entertainment, food and retail offerings. The centerpiece of the Seaport District's renaissance is an entirely re-imagined Pier 17 complex, featuring a one-of-a-kind outdoor Rooftop event and entertainment space with stunning views, designed for the presentation of high-profile headline concerts, corporate and private event rentals, television events, and a Winter Village experience, among other programming. Pier 17 will feature four unique venues: R17, Heineken Riverdeck, Market Hall, and The River Lounge. R17 is located on the rooftop of Pier 17. This fine-dining restaurant, complete with two rooftop terraces, will play host to the Pier 17 Rooftop concert series and its V.I.P's.The three venues on the ground floor will meet the needs of all guests. Heineken Riverdeck consists of multiple kiosks, which offer an express way to purchase Heineken beers and sodas, while relaxing and enjoying river views. Market Hall is an all-day grab & go dining experience with fun specialty cocktails. The River Lounge presents an exciting escape. In the evening, live music, a small plates menu, and inventive cocktails turn The River Lounge into one of the city's most sophisticated lounges. Each venue at Pier 17 delivers exclusive views of the Brooklyn Bridge and the city skyline. As an essential part of New York for over 300 years, the re-envisioned Seaport District will continue to function as a much-needed community anchor and a "Port of Discovery" for the rapidly growing population of Lower Manhattan. POSITION SUMMARY The Chef D' Cuisine will provide direct support to the Executive Chef in overseeing and supervising the daily operations of the kitchen with extreme focus on the food, while providing professional leadership and training to all BOH staff members. ESSENTIAL JOB RESPONSIBILITIES Responsible for the smooth operation of kitchen functions Implement and maintain daily food preparation and quality control standards Participate in hiring, supervision, development, and training of all BOH staff members Foster and promote a cooperative working climate, maximizing productivity and employee morale Maintain a healthy, happy, and productive work environment to foster loyalty and dedication Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity and efficiency/effectiveness Responsible for kitchen operations Assist in monthly inventory of food, small wares, and equipment Maintain low staff turnover rate and high morale Operate ethically to protect the image of the company Accountable for meeting and exceeding food cost, labor cost, and other operating expense forecast Ensure that proper security procedures are in place to protect employees, guests, and company assets Ensure a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly in the event that a guest or employee is injured Accountable for maintenance of all kitchen equipment and facilities Enforce disciplinary actions as needed Performs other duties and responsibilities as required or requested KNOWLEDGE, EXPERIENCE AND SKILLS Minimum 1-3 years of culinary management experience Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports Exhibits excellent verbal and written communication skills Possess strong interpersonal and collaboration skills to manage this diverse team; must support and advance a culture of committed action, excellence, and respect Self-disciplined, shows initiative, possess leadership ability, and is outgoing

As a Chef de Cuisine, we know that your skillset is not limited to the kitchen. We know that you are often told that you must have the dexterity of a craftsman, the creativity of an artist, the stamina of an athlete, the curiosity of a child, the command of a maestro, and the palate of grandmother. And while we realize that its no easy feat to consistently strive for greatness, we also know that only the most passionate and competitive chefs are eager to rise to the challenge. We are currently seeking an incredible Chef de Cuisine for one of our popular Manhattan restaurants; offering an exciting opportunity for someone with excellent leadership skills, meticulous attention to detail, and a genuine passion for Spanish cuisine. In return, we offer tremendous room for growth and encourage opportunities for our Chefs to learn all aspects of the business. We also provide competitive salary packages, insurance coverage, paid vacation, 50% discount at all sister restaurants, and a challenging yet supportive environment.As a Chef de Cuisine at Boqueria, you will be responsible for consistently executing the culinary direction of the Executive Chef and meeting all product specs, ensuring that the Back of Houses targets are consistently met, and overseeing the kitchens preparedness for DOH inspections during shifts.ABOUT US: Boqueria is one of the leading Spanish tapas restaurant groups on the East Coast, with five locations spread throughout NYC and DC, and sixth set to open in January 2019.We are an equal opportunity employer. We do not base our employment decisions on an applicant's race, sex, sexual orientation, age, color, national origin, citizenship, disability, handicap, veteran status, or any other factor prohibited by local, state, or federal law.Responsibilities: * Maximize profitability by effectively managing food and labor cost, collaborating with the Corporate Chef, General Manager, and Sous Chefs * Ensure DOH standards are always followed, and that the kitchen is ready to get an "A" at any moment's notice! * Uphold high kitchen standard operating procedures to ensure food safety and consistency with the brands standardsQualifications: * At least two years of experience as an Executive Sous Chef or Chef de Cuisine at a high-volume restaurant * Ability to lead a high functioning BOH team and execute seamless services * Culinary skills and knowledge necessary to execute entire Boqueria menu exceptionally * Understanding of financial implications of operational decisions (ability to order product and schedule labor within budget) * Ability to organize, prioritize and anticipate * Ability to be incredibly flexible and always maintain a positive attitude * Thorough knowledge of food handling practices - must have Food Protection Certificate! * Basic computer and written communication skills

Born in an era of glamorous travel, Le Meridien believes everyone should explore the world in style. An all-new sanctuary for discovery, Le Méridien Dania Beach at the Fort Lauderdale Airport is conveniently located just minutes from pristine beaches, downtown, waterfront shopping and dining on Las Olas Boulevard, and the cruise port. Our all new hotel's intriguing aesthetic balances the brand's chic French flare with the destination's maritime spirit and tropical locale. Floor-to-ceiling glass windows in 245 guestrooms and suites frame panoramic views of the South Florida city skylines, while a minimalistic modern design, complemented by personalized touches creates a calming and comfortable setting to recharge. Bringing a blend of international and local influences to the table and bar, Chef Richard Sandoval presents his signature concepts - TORO Latin style Pan-Latin restaurant, and La Biblioteca, a tequila library and lounge. We invite you to explore careers at the all new Le Meridien. Job Summary Accountable for proactively soliciting and handling sales opportunities. Ensures business is turned over properly and in a timely fashion for proper service delivery. Assists in leading all day-to-day activities related to sales with a focus on building long-term, value-based customer relationships that enable achievement of sales objectives. Solicit new and existing accounts to meet and exceed revenue goals through telephone, outside sales calls, site inspections and written communication. Maximize revenue by selling all facets of the hotel including room rental, AV and other revenue generating opportunities. Provide overall direction and coordination for events to restaurant / banquet staff. Review and update banquet menus/packages /upgrades regularly to maxim revenue and ensure customers needs are met. Participate in industry and civic organizations representing opportunities for future public relations and new business. Create menu presentations to potential customers. Execute and support the operational aspects of booked business (general proposals, contracts, customer correspondence). Complete quarterly sales objectives and ongoing action plan, as directed by the Director of Sales. Complete weekly and monthly sales reports. Conduct weekly quota of proactive sales calls in the form of telephone calls, hotel site inspections, trade shows and networking functions/meetings. Solicit new and existing accounts to meet and exceed revenue goals through telephone, outside sales calls, site inspections and written communication. Maximize revenue by selling all facets of the hotel including room rental, AV and other revenue generating opportunities. Provide overall direction and coordination for events to restaurant //banquet staff. Review and update banquet menus/packages /upgrades regularly to maxim revenue and ensure customers needs are met. Participate in industry and civic organizations representing opportunities for future public relations and new business. Create menu presentations to potential customers. Execute and support the operational aspects of booked business (general proposals, contracts, customer correspondence). Complete quarterly sales objectives and ongoing action plan, as directed by the Director of Sales. Complete weekly and monthly sales reports. Conduct weekly quota of proactive sales calls in the form of telephone calls, hotel site inspections, trade shows and networking functions/meetings. Qualifications Prior experience in the field of hospitality with specific experience in catering sales is essential. Minimum of 1year within the Hospitality Industry required. Must have experience at a similar size and quality hotel. High School Diploma required; Bachelor's Degree preferred. Must possess computer skills, including, but not limited to, use of Microsoft Word, Excel, and Delphi. Knowledge of sales skills, revenue management, training, and motivation of peers. Knowledge of hotel features, benefits, and competing hotels within the market. Ability to execute appropriate action plans. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Ability to work effectively under time constraints and deadlines. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. We are an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.