502 jobs found

Chef de Cuisine - Trendy Restaurant Group Location: San Francisco, CA Salary: $80,000 This is a unique and exciting opportunity to work with an exciting, growing brand. We're looking for an experienced Sous Chef that has an advanced and experience palate. The Chef will be responsible for; · Creating and delivering dishes to a high standard · Inventory and stock taking · Running shifts · Creating staff schedules · Managing and motivating an amazing team If this sounds like something you'd be interested in, please send your details in today! Note that only shortlisted candidates will be contacted! Job Type: Full-time

Chef de Cuisine - Trendy Restaurant Group Location: San Francisco, CA Salary: $80,000 This is a unique and exciting opportunity to work with an exciting, growing brand. We're looking for an experienced Sous Chef that has an advanced and experience palate. The Chef will be responsible for; · Creating and delivering dishes to a high standard · Inventory and stock taking · Running shifts · Creating staff schedules · Managing and motivating an amazing team If this sounds like something you'd be interested in, please send your details in today! Note that only shortlisted candidates will be contacted! Job Type: Full-time

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.

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.

The iconic Junipine Resort in the heart of Oak Creek Canyon is seeking an experienced Chef de Cuisine for our restaurant. The ideal candidate will possess an entrepreneurial spirit and a strong sense of ownership. Candidates should have an affinity for inspired cuisine, and an ability to create, standardize and streamline a menu. An understanding of purchasing, food cost, and labor are paramount to this position as well as keeping staff, motivated and inspired. This is a working chef position. The Chef de Cuisine will focus on culinary excellence which adds to "The Junipine Experience" for our guests and staff. The position requires a five week workweek with flexibility to work early mornings, evenings, weekends and holidays.

The iconic Junipine Resort in the heart of Oak Creek Canyon is seeking an experienced Chef de Cuisine for our restaurant. The ideal candidate will possess an entrepreneurial spirit and a strong sense of ownership. Candidates should have an affinity for inspired cuisine, and an ability to create, standardize and streamline a menu. An understanding of purchasing, food cost, and labor are paramount to this position as well as keeping staff, motivated and inspired. This is a working chef position. The Chef de Cuisine will focus on culinary excellence which adds to "The Junipine Experience" for our guests and staff. The position requires a five week workweek with flexibility to work early mornings, evenings, weekends and holidays.

Job Summary The Chef De Cuisine is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation.The Chef De Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction. Education & Experience A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Wyndham Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Wyndham Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Fundamental Requirements Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Wyndham standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. 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. Our hotel owners are the stewards of our brands, and together, we champion everyday travelers. We believe guests deserve great experiences, and our robust portfolio-distinguished by our leading economy and midscale brands-delivers just that. We are AmericInn® by Wyndham, Baymont® by Wyndham, Days Inn® by Wyndham, Dazzler® by Wyndham, Dolce Hotels and Resorts® by Wyndham, Esplendor® Boutique Hotels by Wyndham, Hawthorn Suites by Wyndham®, Howard Johnson® by Wyndham, La Quinta® Inns & Suites, Microtel by Wyndham®, Ramada Encore by Wyndham, Ramada Worldwide® by Wyndham, Super 8® by Wyndham, The Trademark Collection® by Wyndham, Travelodge® by Wyndham, TRYP by Wyndham®, Wingate by Wyndham®, Wyndham Garden®, Wyndham Grand® and Wyndham Hotels and Resorts®.

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

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

the 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 Time, Dining, Bonus Program) available after successful completion of an introductory period. Salary is $65k to $80k DOE. To Apply: Please email, as Word or PDF attachments, your resume with cover letter and include the subject line "Chef de Cuisine." NO PHONE CALLS OR SOLICITATIONS PLEASE. visit us online for more information. the girl & the fig features a wonderful antique bar with French aperitifs, unique and traditional cocktails, an award-winning Rhone-Alone winelist, a seasonal menu, cheese & charcuterie platters, and outdoor garden patio seating.

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

The Ideal Candidate for this Position at 30Boltwood The ideal candidate will have a culinary degree from one of the finest schools along with a progressive career in culinary arts at fine establishments. Candidates without a culinary degree, but with extensive culinary work experience, are considered. The successful candidate should have hands-on experience with a similar organization's level of service and operation. Creativity is a must with a keen eye on the budget. The Chef de Cuisine will be expected to have exceptional cooking skills, demonstrated leadership ability in managing and motivating the associates on his or her team. What You Will Be Doing In this entry level management position you will assist the Executive Chef in working the line, managing inventory control, budgeting and purchasing, to custom menu preparation, as well as hiring, training, and retaining the best talent. The most successful candidate will demonstrate an uncommon level of detail to customer satisfaction and personal interaction with guests as well as the spirit of teamwork and leadership. Job Requirements Your responsibilities will include but not limited to: Effective management of day to day production of high quality meals Ensuring quality, consistency and creativity are at the highest level while maximizing the operation's personnel and resources The production and execution of banquets with emphasis on quality Inventory and cost controls Developing production sheets and schedules Adherence to all food handling and sanitation standards Maintain all guest service standards Must be able to pass a background check Benefits We offer our eligible Associates a number of benefits to enhance their health and well-being: Group insurance, including medical, dental, vision and company-paid life insurance Paid time off including vacation days, personal days and holidays Company-matched 401(k) plan Voluntary benefits including short term disability, accident, life and critical illness Life enrichment benefits including educational assistance, hotel discounts, travel assistance and more For more information about Waterford Hotel Group, please visit our website at .

The Ideal Candidate for this Position at 30Boltwood The ideal candidate will have a culinary degree from one of the finest schools along with a progressive career in culinary arts at fine establishments. Candidates without a culinary degree, but with extensive culinary work experience, are considered. The successful candidate should have hands-on experience with a similar organization's level of service and operation. Creativity is a must with a keen eye on the budget. The Chef de Cuisine will be expected to have exceptional cooking skills, demonstrated leadership ability in managing and motivating the associates on his or her team. What You Will Be Doing In this entry level management position you will assist the Executive Chef in working the line, managing inventory control, budgeting and purchasing, to custom menu preparation, as well as hiring, training, and retaining the best talent. The most successful candidate will demonstrate an uncommon level of detail to customer satisfaction and personal interaction with guests as well as the spirit of teamwork and leadership. Job Requirements Your responsibilities will include but not limited to: Effective management of day to day production of high quality meals Ensuring quality, consistency and creativity are at the highest level while maximizing the operation's personnel and resources The production and execution of banquets with emphasis on quality Inventory and cost controls Developing production sheets and schedules Adherence to all food handling and sanitation standards Maintain all guest service standards Must be able to pass a background check Benefits We offer our eligible Associates a number of benefits to enhance their health and well-being: Group insurance, including medical, dental, vision and company-paid life insurance Paid time off including vacation days, personal days and holidays Company-matched 401(k) plan Voluntary benefits including short term disability, accident, life and critical illness Life enrichment benefits including educational assistance, hotel discounts, travel assistance and more For more information about Waterford Hotel Group, please visit our website at .

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

About 1 HotelsAs a luxury lifestyle hotel brand inspired by nature, 1 Hotels cultivates the best of eco-conscious design and sustainable architecture, together with extraordinary comfort and an unrivaled level of service. 1 Hotels launched in 2015 with the opening of exclusive properties in Miamis South Beach and Manhattans Central Park. 1 Hotel Brooklyn Bridge, which opened in February 2017, is the first ground-up build, flagship property for 1 Hotels in Dumbos Brooklyn Bridge Park. All 1 Hotels properties are inspired by a simple idea: those that travel the world also care about it. 1 Hotels upholds this vision by channeling nature through design and culinary partnerships, while connecting with the local community and taking sustainable steps to make a big difference.1 IS ABOUT NATURE - Sustainability and Conservation at 1 Hotels at South BeachOur goal is to celebrate all that is beautiful, natural and pure ---- and inspire us to live a more natural life. We want 1 Hotels to be the experience that encourages people to live well, do better, and connect with our environment, ourselves and others in a deeper, richer way. We are minimizing the impact to our environment in many different areas. There is no use for plastic bottles because we have triple filtered water for our guests. With sustainability and conservation in mind, 1 Hotels South Beach was built using sustainably harvested beetle kill pine. Our clothes hangers are made out of recycled paper with soy based ink. We focus on being more than a brand, but a cause.Additional information can be found at possess strong culinary skills in each area of a professional kitchen. Ensure the quality preparation of all menu items. Must understand the fundamentals of food and labor cost controls. Ensure the proper handling/storage of all food items in accordance with hotel standards and sanitation/health regulations. Must have 3 years experience in a 4 or 5 star hotel or similar fine dining style restaurant. Culinary qualifications preferred. Lifting required.Some benefits of working with us at 1 Hotels South BeachOur culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a part of our team, you can look forward to activities that drive your passion for nature such as: Retirement planning - a great 401(k)/retirement savings plan Work life balance: Paid Time Off, Holidays (Earth Day is a holiday) Pre-tax benefits to encourage commuting, and even free bicycle parking Annual 8 hours paid to volunteer & hotel organized volunteer opportunities Wellness is important - competitive healthcare benefits & delicious, healthy meals - which are free Sustainable, beautiful and inspiring work environment - You see and feel nature everywhere in the hotel Our hotel is in the historic and world famous South Beach area of Miami, directly on the Atlantic Ocean More Wellness A great partnership with Soul Cycle right next door. Take as many spinning classes as you want. Yes for free! We encourage walking along the beach before or after work as a way to take in the exceptional beauty of our beaches and ocean Career advancement, in-house training, cross-training, specific certifications to ensure 5 Star standards are met, special projectsrelating to brand awareness / messaging and education assistance"* Maintain and encourage a culture of sustainability by hiring, training and leading to support team and guest facing initiatives and practices.* Build and maintain a sustainability focused culture and execute initiatives to enliven this culture such as paper friendly practices, less than tokens, and ensuring team members are fluent in sustainable amenities and features."

Independently owned startup seeking Rock in the kitchen!This concept needs someone with heavy fine dining experience, though this is Not a fine dining concept.Experience needed:The Sous chef should have experience in all protein breakdownCulinary degree4 years in fine dining management.2 years running a High volume restaurantMore than efficent on every stationBread/pastry a plusStrong leadership, mandatoryCreativity and personal direction, mandatoryThis is a concept that will be the forefront of our up and coming neighborhood and will be the neighbors place to unwind. We will serve refined yet a rustic take on the Northwest American /Mediterranean cuisine while having a grounding feel from all over the world.If you think you posses any of these attributes let's chat!

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

Our Exciting Work Environment We're looking to build our leadership team of tomorrow! With organizational expansion in both new businesses and in new markets, we are seeking culinary & hospitality professionals to strengthen our Executive Chef team. This program is for existing Executive Chefs looking to take their careers to the next level and is designed to set individuals up for success within our organization upon completion. Through hands-on training, you will enhance your financial acumen, leadership and mentorship knowledge, and learn PRG systems and procedures needed to run profitable, multi-million dollar units. This is a full-time, salaried program. Apply today! Responsibilities Lead and cook by example and provide guidance to any subordinates. Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all chefs are following these standards. Ensure kitchen operations can run smoothly and efficiently in your absence. Determination of purchasing specifications and budgetary allotments for all menu items. Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance - in accordance with Health Department regulations. Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success. Maintain complete knowledge of and compliance with all company policies/service procedures/standards. Assist and support in new unit openings Have a superior knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control and hiring/counseling/termination policies. Qualifications Minimum 4 years' experience as an Executive Chef in respected upscale restaurants. Certificate or degree in Culinary Arts preferred. Servsafe & Food Safety Handler required. Strong financial and computer skills; has experience working with and an understanding of P&L's and budgeting. Possess a passion for culinary excellence with incredible skill to create exciting new dishes. Ability to travel as needed Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating systems (i.e. online or digital reservation systems). Equal Employment Opportunity Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. Who We Are Take your career beyond the ordinary-to the extraordinary, with Patina Restaurant Group and Delaware North. Patina Restaurant Group, a bi-coastal boutique company, continues to grow as a leader in the premium segment of the restaurant industry! Boasting approximately 80 restaurants and hospitality venues in performing arts centers, Patina Restaurant Group offers outstanding career opportunities for talented & highly motivated professionals who have an eye for detail and an appreciation for the exceptional quality and level of service they stand for. Our family of restaurants are aligned with unique architectural landmarks and cultural institutions that strive to enrich the American experience through fine arts, dance, music, theatre and performance. PRG operates exciting restaurants in world famous locations: from Lincoln Ristorante at Lincoln Center to the Sea Grill at Rockefeller Center; timeless spaces like the Michelin-starred Patina at Walt Disney Concert Hall, or fresh new collaborations like Morimoto Asia - our restaurants offer the finest in artisanal culinary inspirations. Patina Restaurant Group is a proud subsidiary of Delaware North. And at Delaware North - whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants - there's no telling where your career can ultimately take you! We empower you to do great work in a company with 100 years of success, stability and growth. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world, and when put together with Patina Restaurant Group's exceptional cuisine, landmark locations, and genuine hospitality - the sky is the limit.

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

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