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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

What we expect from you Dolce is now seeking a Chef De Cuisine to join our team at the Cheyenne Mountain Resort location in Colorado Springs, Colorado. Cheyenne Mountain Resort What you can expect from us • Best-in-class training and career development • Supportive and engaged team • Fast paced fun environment About Wyndham Wyndham Hotels & Resorts is the champion of the everyday traveler. Through the largest and widest collection of hotel experiences in the world, we work to make hotel travel possible for all. Wherever and however people travel, Wyndham will be there to welcome them. COMPANY OVERVIEW:Wyndham Hotels & Resorts is the largest hotel franchisor in the world and a leading hotel management company. We stand 20 brands strong across 9,000 hotels in more than 80 countries, and we offer the most diverse collection of hotel experiences in the world. Our iconic brands, united by the richest and simplest rewards program in the business, make hotel travel possible for all.

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

Description Position Summary & ObjectiveThe Chef de Cuisine will provide consistent and high quality menu items for all outlets of the hotel. To provide leadership for the culinary team and manage the operation in a fiscally responsible way. Position Summary & Objective Service Standards Eye contact should be made at a distance of no less than 10 feet from every guest. A genuine smile should be offered at a distance of no less than 5 feet from every guest. Employees should build rapport with guests during any conversation, if the guest responds to the initial statement with a conversational demeanor. Guest last name is used effectively, but discreetly, as a signal of recognition as least once and not more than twice during any conversation with guests. Before concluding conversations, the guest is verbally offered additional assistance with a statement relevant to the guest's individual needs. Essential Functions of the Job Provide leadership for culinary employees and consistency of food product. Responsible for food service, quality and consistency of product for all meal periods & events. Responsible for maintaining food/labor cost and operating within budgeted parameters. Responsible for sanitary standards and food storage/stock rotation. Responsible for interviewing, ongoing training and coaching of culinary employees. Perform employee reviews in accordance with company time frames. Makes financial decisions as it relates to the day by day operation. Assist in the development of job descriptions, procedures, operating criteria and standards of performance for all areas directly supervised. Responsible for conducting daily walk through inspection of Food and Beverage operational areas and storage facilities, providing the F&B Director with a daily report identifying problems and listing action taken to fix problem. Communicates daily with F&B Manager, ensuring any urgent requests or issues are brought to light immediately. Supervise Food and Beverage staff in their work, maintaining high performance levels. Attend and contribute to regularly scheduled meetings regarding hotel operations, upcoming events and departmental operations. Meet with Food and Beverage manager weekly to inform of progress on given projects and to determine future assignments. Assist the F&B operation with advertising and promotional needs. Communicate with staff regularly. Seek out staff's opinion for improving operations. Recommend purchases to the Food and Beverage manager. Complete reports, projects and paperwork as assigned on a timely basis. Publish the weekly schedule on time. Ensure payroll process is managed effectively. Maintain an active presence in the dining room during peak times and to cover days off. Plan and oversee catering and banquet events. Maintain high level of guest satisfaction, makes immediate corrective action when guest's needs are not met. Must possess tact and polish required to interact with community leaders, hotel guests, etc. Assist in planning and executing all special holidays and functions. Work with all areas of the F&B departments to include: breakfast, banquets and lounge. Working Conditions and Physical RequirementsIndoors v Outdoors - Indoors 95% of the time, Outdoors 5% of the time.Standing v Sitting - Standing 80% of the timeWork Environment -. Working as part of a team; working AM, PM. Working holidays. Overtime may be required due to business needPhysical Requirements - Ability to lift, push/pull & carry items up to 50lbs.Constant reaching, handling, feeling, talking, hearing and seeing (near, far, depth perception, color vision, and field of vision). Occasional climbing, balancing, stooping, kneeling, crouching, tasting, smelling. Dealing with noise of lobby area as well as phones Working Conditions and Physical Requirements Education, License/Certifications & Skills Culinary or hotel management degree preferred. Ability to multi task and prioritize Competent with computer programs such as Microsoft Office, Excel, etc. Must have the ability to work with numbers. Knowledge of wine, food and cooking methods Language SkillsExcellent written and spoken English. Language Skills Experience Prior guest service experience is required. Previous food and beverage management experience of 2 years in similar operation required Prior culinary management experience is required. GroomingAll employees must maintain a neat, clean and well-groomed appearance per Aspen Skiing Company Hospitality standards. Grooming

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.

Overview About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description The Chef is responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Essential Functions: Leadership - Ensure food offerings connect to the Executional Framework. Ensure consistent standards and techniques are applied to the preparation and presentation of food items. Manages and trains kitchen employees. Coach employees by creating shared understanding about what to be achieve and how it is to be achieved. Reward and recognize employees. Plan and execute daily huddles. Complete and maintain all staff records including training records, shift opening/closing checklists and performance data. Client Relationship - Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Communicate on-site consumer and local competitor insights. Financial Performance - Responsible for delivering food and labor targets. Productivity - Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards. Understand end to end supply chain and procurement process and systems, ensure only authorized suppliers are used. Full knowledge and implementation of the Food Framework. Estimate accurate food consumption for appropriate requisitions and/or food purchase. Ensure proper equipment operation and maintenance. Compliance - Ensure compliance with Aramark SAFE food, occupational and environmental safety polices in all culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour. Qualifications Requires at least 2 years experience and 0-2 years in a management role Bachelor's degree or equivalent experience

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

Overview About Aramark Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities.Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at or connect with us on Facebook and Twitter. Description ESSENTIAL FUNCTIONS : As the Chef Manager, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Responsibilities: Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and plan and price menus; Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen; Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Qualifications Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Overview The Galt House Hotel - A legendary destination among hotels in the city. As Louisville's only waterfront hotel, the Galt House Hotel is quite simply the best place to find a unique and authentic experience in our exciting city. Sip some bourbon while taking in spectacular views of the Ohio River. We are just a shot away from Whiskey Row, where you immerse yourself in the history of Kentucky's native spirit. Explore world-renowned cultural encounters at nearby Museum Row, featuring icons such as Muhammad Ali and Louisville Slugger. Delight your palette with mouthwatering culinary tastings in our top-rated restaurant scene. The Galt House Hotel, the Heart of Louisville, is in the center of it all. The Galt House Hotel is the place to meet for a totally self-contained meeting or event, priding ourselves on a warm, friendly atmosphere and sincerity of our service. Located in the heart of Louisville, we are within driving distance from half the US population and just 10 minutes from the airport. We offer six restaurants and lounges; 130,000 square feet of meeting space; 53 meeting rooms; over 1,300 guest rooms; the city's best fitness center; and six retail outlets. We are currently hiring an energetic and creative Chef de Cuisine whose main responsibilities will be to manage, direct and oversee the daily operations of the Culinary and Stewarding of our new restaurant, Walker's Exchange , which will be a Kentucky Brasserie Concept. You while provide leadership and set high standards of conduct with regards to associates, guest satisfaction, food product and planning. You will be responsible for all functions related to purchasing, production, preparation and presentation of all food for the Restaurant in a safe and sanitary work environment. Walker's Exchange, will be located in the old Fountain Room Space adjacent to The Belvedere overlooking the Ohio River at The Galt House Hotel. This Three Meal Restaurant will feature a Brick Burning Oven as the centerpiece of the 300 + seat Dining Room including Private Dining flex spaces. Sunday Brunch is our signature meal period, aiming to attract the packed house at the Hotel and be the 'must go', top of the list spot, for locals every Sunday. Walker's Exchange will be a high volume restaurant also featuring outdoor dining overlooking the Belvedere. This will be the perfect opportunity for the right Chef to showcase their talent and enhance their career by becoming a part of a legendary hotel with the opening of a brand new, polished casual destination restaurant! Responsibilities Create, implement, and operate effective systems of food delivery that meet the Hotel's standards of quality and Guest Experience, The individual DNA for the Restaurant, and are clearly communicated and effectively trained for all employees. To develop and implement business strategies for the Restaurant that are aligned with the company's overall mission, vision, values and strategies Prepare reports summarizing food and beverage profitability, customer satisfaction, etc. Develop and implement strategies for the kitchens that support achievement of the hotel's goals. Monitor status regularly and adjust strategies as appropriate. Develop the annual budget in conjunction with the Executive Chef, controller and general manager. Create an environment for employees that is aligned with the company culture through constant communication and reinforcement. Deliver the company's hospitality experience for guests and employees. Communicate and reinforce the service vision for the Restaurant to managers and employees. Create an environment at the Restaurant designed to stimulate all senses through personal services, amenities and experiences provided by employees. Ensure that the Restaurant delivers the company experience by reviewing operations from the guest's perspective as well as from a business perspective. Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience. Provide employees with the tools and environment they need to deliver the company experience. Develop and implement strategies and practices that support employee engagement. Create luxury for the senses by developing and implementing a fine dining experience. Research customer preferences and develop menus that incorporates local foods and flavors in a fine dining experience. Solely responsible for the quality of food product in the Restaurant that is consistent with other upscale hotel and independent restaurants. Expected to be up on current food and beverage trends, both locally and nationally. Self-development and research recipes that can be used in the Galt House food and beverage experiences to ensure we remain competitive in our market. Seek out sources for fresh food; monitor all produce and meat for freshness and quality. Tailor menu based on product availability; create distinctive daily specials that incorporate seasonal or special order ingredients. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Coordinate service with restaurant and banquet operations. Manage the kitchen operation. Develop and implement annual budget; monitor actual versus budgeted expenses. Cost every recipe and menu item, update regularly and recommend menu pricing. Oversee the inventory, purchasing and disbursement of all supplies. Ensure that proper sanitation practices are followed. Recruit and select staff. Schedule staff based upon forecasted volumes. Other duties as assigned. Qualifications Culinary Degree required Restaurant Executive Chef, or Executive Sous Chef experience required. Minimum of five years progressive leadership experience in an upscale establishment Demonstrated knowledge of current restaurant industry trends Must possess culinary creativity Strong knowledge of local, state and federal food sanitation regulations, and ability to be certified as required by local statute. Comfortable providing direction and supervision to kitchen staff Frequently required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms Occasionally required to sit; climb or balance; and stoop, kneel, crouch or crawl Must occasionally lift and/or move up to 50 pounds Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus Regularly required to talk or hear Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. The Galt House Hotel offers a comprehensive benefits package which includes medical, dental, 401k, a complimentary meal in the associate cafeteria, complimentary parking in a secured covered garage and much more. The Galt House Hotel is a Drug Free Workplace, creating a culture of care where diversity is welcomed.

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.

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

Create and oversee the creation of the restaurant menu. Work with Executive Chef and Purchasing to plan, prep, and setup kitchen for successful operation and delivery of first class products. Ensure recipes are followed to standard, and create and maintain a positive work environment. Assist with Auburn University HRMT partnership, promotion of the restaurant, etc. 0

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.