123 jobs found

Kastoori Grill, a Seattle based restaurant specializing in Indian, Nepalese and Tibetan cuisine, seeks 2 full time Chef De Cuisine with Expertise in Tandoori, Curry and Nepali cooking (including Newari and Thakali Foods). Requires high school and 24 months of related experience. Email resumes to

Position Description Summary: The Cook provides a supreme dining experience to guests by preparing high quality meals. The Cook's main goal is to ensure that guests will always enjoy exceptional dining experiences. Cleanliness of the food service area and equipment is top priority in this position. The Cook's main goal is to execute dishes and food at 100% recipe adherence. The cleanliness of the kitchen area/work area is a top priority. The Cook's responsibility will include maintenance of a safe work environment and proper food and supply storage. The Cook must be able to work well under pressure, detail-oriented, and have the ability to multi-task. Duties and Responsibilities: Exceed First Class Service standards and behavior with every guest, business partner and peers. Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving andserving food items. Accountable for compliance with all local, state, federal laws and regulation including thoserelating to food safety. Samples products, follow menus, estimate food requirements, check production and keep records to accurately plan production requirements and requisition supplies and equipment as needed. Practices excellent food safety and sanitation practices. Regularly restocks all kitchen supplies and food items required for service. Assist with ordering and planning food supplies. Reports necessary equipment repair and maintenance to management. Assist with training new cooks and other restaurant staff and offering assistance as needed. Monitor proper rotation and dating of prepped and food items Maintain clean organized work environment that is free of safety hazards. Other duties as assigned. Position Qualifications: High School diploma or GED; Training from a culinary school will be an asset Requires a minimum of 1 year of closely related cooking experience, work experience in high volume or fast casual dining restaurant environment preferred Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers. Food handler's card may be required according to local and or state regulations. Able to work unsupervised for extensive periods, and to demonstrate good judgment when dealing with guest Ability to work various shifts in a 7/365 team-oriented environment Excellent customer service skills and an ability to communicate effectively Self-starter able to prioritize and handle various tasks simultaneously Ability to adapt to changing priorities and unexpected situations Proficiency required in reading, writing and mathematics Ability to lift a minimum of 50 lbs, perform essential job functions such as standing, bending, reaching, climbing on ladder, and walking long distances. Standing for long periods of time and the ability to work in environment with varying temperatures

We are an established Asian Fusion, Chef-driven restaurant looking for a skilled Sous Chef with Asian culinary experience. This is a perfect position for someone who wants to join a great group where people go to work and stay for years. APPLY FOR THIS GREAT OPPORTUNITY NOW!Restaurant Sous Chef Requirements:Must have 2+ years of relevant experience preferred in a supervisory/sous capacityNo more than 2-3 jobs in the last 5 years with steady progression through careerAsian Cuisine experience and creativity, as the Sous Chef is responsible for creating new items and specialsAbility to work with exotic flavors and impeccable presentationsMust be operations-driven, passionate, open-minded, and hands-onRestaurant Sous Chef Responsibilities include:Manages the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen, including production, prep, stewarding, purchasing, and receivingHe/she is responsible for making sure that all line cooks are trained to create all menu items following the established recipes to ensure consistency of presentation and flavorEffectively lead the kitchen, thinking positively and proactively to handle any obstacles and solve potential issues that may ariseCan-do attitude personality is key - the ideal candidate is a natural leader with the ability to maintain, motivate, and inspire a cohesive team while working calmly under pressureRestaurant Sous Chef Benefits: The pay is competitive based on the level of experiencePaid Time OffMajor Medical and DentalPerformance-based raises and promotions

Chef De Cuisine Palo Alto, CA Salary: $70000 - $75000 DESCRIPTION Seeking patient, down to earth and kind CDC with experience in Northern Italian cuisine and Neapolitan style pizza. Also, necessary leadership skills like managing, coaching, and motivating a team are a MUST! Traits like local sourcing, vendor relations and the ability to mentor young Chefs are absolutely essential. Must be willing to work the line as well as exhibit strong administrative skills including costing, inventory, scheduling, and labor. Financial acumen and at least two years at CDC or Executive Chef level required. REQUIREMENTS Must have extensive knowledge and experience in pasta and pizza-making Minimum 2 years' of CDC (or higher) experience Strong, chef-driven pedigree Good understanding of local cuisine, purveyors/farmers and vendors True leadership Friendly, clear communicators only Strong references a must Culinary Degree Preferred BENEFITS Competitive Salary Full benefits Phone stipend Outside dining allowance PTO Room for Growth EOE "We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status."

Are you a dynamic individual dedicated to providing exceptional experiences for all of your guests?We are only seeking the best of the best hospitality professionals to join our team. Our current need is for an Executive Chef for a very popular restaurant.Executive Chef Responsibilities:Operate a polished high volume kitchenHire, train, develop, motivate and lead a large teamEnsure all company standards are met, passion for excellence!Comfortable with a wide range of techniques and ingredientsExecutive Chef Qualifications3-5 years as an upscale culinary leaderHigh Sales Volume, experience with a sizeable teamSolid TenureAbility to Train, Develop and Motivate a TeamControl Costs and Achieve Financial ResultsExecutive Chef BenefitsCompetitive Salary of $60 to $75,000 Based on ExperiencePaid VacationDinner only facility

This exciting, new, growing restaurant group is in need of an established Chef who can be a great leader of people! Are you a driven performer with a true passion for the hospitality industry? Take the next step towards building your career. This position will align you with a passionate team, committed to being the best, and continuing to grow! We need results-oriented candidates to apply for this position.Chef Requirements: Be SERVSAFE certified with current certification Have fine dining or upscale casual experience, ideally with an understanding of Greek cuisineHave an elevated understanding of French cooking and is willing to commit to developing furtherBe a strong brand ambassador in and out of workChef ExpectationsBe able to comprehend cost control and possess advanced fiscal skillsShow the ability to manage and motivate teamBe results-oriented, with a commitment to accountabilityDemonstrate strong customer service focus, aiming to go above and beyondPossesses strong interpersonal skills, with the ability to interact effectively and professionally at all levels within the restaurant and with clientsDemonstrate a sense of urgencyChef BenefitsCompetitive SalaryGrowing company with career advancement opportunitiesOpportunity to be part of a fantastic restaurant group that is looking to grow

We are looking for a Chef de Cuisine who has Southern Cooking in their blood! If you are a great leader with a passion for NOLA style food, please apply!If you have won any awards for your Shrimp N Grits or Crawfish Etoufee, please apply!THIS POSITION IS IN THE SMOKEY MOUNTAINS, AND YOU WILL HAVE TO RELOCATE YOUR TALENTS TO THE AREA!Chef de Cuisine Qualifications:Background in Southern FareWill consider a strong Sous Chef or Executive Sous ChefWe need a leader, not a boss!Very hands-onAble to build a menuGreat tenureThree to five years in a similar roleGreat team-building historyHigh financial acumenGreat AttitudeChef de Cuisine Benefits:Great SalaryAmazing Growth Potential throughout their concepts all over the USHealth, Dental, Vision, LifePTO, 401k

We are seeking a Chef de Cuisine with polished-dining experience ready to take their career to the next level. A genuine passion for food and hospitality is required. The right person will be aggressive, hardworking, dedicated, and ready to make a difference.Chef de Cuisine Requirements:Experience - 3 or more years of relevant experience. Must be able to manage the day-to-day responsibilities of a kitchen manager, including but not limited to ordering, scheduling, proper recipe execution, and kitchen cleanlinessExceptional Work Ethic - Someone who is hands-on with a solid background in a scratch-polished kitchenProblem Solver - Can effectively lead the kitchen, thinking positively and proactively to handle any obstacles and solve potential issues that may ariseA true leader - someone who has the patience and passion for coaching other team membersChef de Cuisine Qualifications:Strong Sense of Culture Needs to be able to implement systems and create structureSense of Ownership - Must be able to run a kitchen with minimum guidance while performing day to day dutiesMenu Execution - Must be able to write recipes and create daily menusHigh Energy - Must bring positive, high energy to the room and bring great ideasChef de Cuisine Compensation:Great compensationBonusPaid time offHealthcare

An award-winning, mission-driven organization is seeking a Chef de Cuisine for an upscale private dining club, an energized hospitality professional that enjoys preparing foods with farm-fresh ingredients with a Southern flair.Chef de Cuisine ExpectationsMenu DevelopmentLeadership presence and involvement in shift managementModels hospitality and delivers service excellence Develops staffDeliver the highest quality of food and contribute to exceeding expectationsConsistent execution of all systems, standards, and processesInventory control (food & product cost)Chef de Cuisine Requirements:Exposure to sales volumes of $3.5 million per year Exceptionally service-oriented/understands hospitality time2-3 years of leadership chef-driven concepts or high-end quality scratch kitchens Established longevity & career progressionProfessional image & demeanorCulinary degree preferred Chef de Cuisine Benefits:Competitive SalaryGrowing CompanyAdvancement OpportunityHealthcare ProgramGreat Training & Support Program

A well-known, upscale group is seeking a strong Chef De Cuisine to join their award-winning team. We continue to reinvent ourselves successfully and are still a local favorite!If you want to join this exciting restaurant, please send your resume now!Chef De Cuisine requirements:Experienced Manager with 5-plus years' experience in a similar roleSales Volume of $3-10 million Scratch KitchenMenu creationHands-on leaderStrong leadership skillsAbility to control financialsWe offer Chefs:Competitive salary PTOBonusBenefits

Experienced Japanese Cuisine Executive Chef needed for a regional, revered industry leader that has multiple locations and is expanding. This is a Japanese-Sushi concept, so expertise in that culinary area is desired. Must be self-driven, food and beverage-focused, with thick skin -- The guest isn t always 'right.' Must have a real passion for the restaurant industry.Chefs with a minimum of 3 years in a similar position will be considered, and we prefer experience in a concept with strong sales of at least $2-3M annually. This is an exciting and dynamic concept looking for exceptional leadership. The position is very "hands-on," and candidates must be very strong in guest service, all facets of operations, and have proven skills in analyzing financials and maintaining cost control systems. Executive Chef Requirements:Leadership with a proven track record P Be a self-starter and be a great communicatorBenefits & Growth Details for the Executive Chef:Attainable and achievable bonus Growing companyExceptional training program Benefits above industry standard Achievable growth potential

Executive Sous Chef needed for a traditional Indian Cuisine, High-Volume, Upscale Restaurant. This candidate will need to have an upbeat, positive attitude and have 5-8 years of experience as an Executive Chef or Executive Sous in a traditional Indian Cuisine scratch kitchen. Great salary and benefits! Very upbeat environment and terrific work culture. Must have experience from upscale brands either corporate or independent. The Executive Sous Chef supports the Restaurants, Company, and the rest of the management team in the areas of menu development, supply, quality, cost-control, and the hiring/development of kitchen staff. Executive Sous Chef Responsibilities:Monitor and ensure quality, effective, and efficient kitchen operationsComplete menu theoreticalEnsure that production of all food adheres to the strictest of company specificationsMenu development as appropriate for the restaurant conceptEnsure food preparation, ingredient freshness and control, appropriate cooking, presentation, and customer satisfactionMaintain complete contact with Vendors and Business partnersEnsure and maintain company, state, and local standards of sanitationEnsure standards of cleanliness and organization in the kitchenMaintain inventory: order, receive and account for all food products and purchasesEnsure hiring the most qualified, highest quality, and most professional personnelLead effective staff communication meetings regularlyMaintain regular communicationKeep abreast of changes in food compliance and company standards and practicesPlan and Develop SOP's to funnel to franchise partners and corporate-owned locationsAbility to assist and train corporate trainers, and franchise ownersWork in conjunction with franchise partners to deliver top-quality menu itemsAbility to work in a corporate office and commissary kitchen Ability to develop a HACCP plan and procedureBe a leaderUnderstand the NYC restaurant sceneAchievable bonus and top salaryExecutive Chef Qualifications:Must have experience with Indian Cuisine!!Must have high-volume experience in upscale restaurantsKnowledge of and commitment to food sanitation and kitchen safetyComplete understanding of documentation and coaching of hourly crew membersExcellent interpersonal skillsAbility to hire, train, and supervise kitchen crew membersCommitment to company protocols, food excellence, and leadershipHighly motivatedExcellent verbal and written communications skillsA consistent role model for the rest of the crewHigh integrity and work ethicServSafe Certification and NYC Food Handlers license required or the ability to obtain each

JOB SUMMARY: The Assistant Chef de Cuisine is responsible for the supervision of kitchen staff in assigned outlet in absence of the Room Chef and creating and fostering a sanitary, productive and team oriented work environment. ESSENTIAL JOB FUNCTIONS: • Assume responsibilities of room in absence of Room Chef. • Work with Restaurant Manager and front of the house staff to ensure positive guest experience. • Ensure quality food product and presentations. • Teach and develop staff while serving a consistent product with pride. • Maintains food cost, labor cost and expenses within budget guidelines. • Meets attendance guidelines and adheres to regulatory, departmental and Company policies. • Must be able to cook and create new, innovative and imaginative recipes. • Must be able to react quickly and resolve problems. • Support and foster loyalty and conduct business in a professional manner at all times. Job Requirements: QUALIFICATIONS: • Work requires effective communication in English, both verbal and written form in a professional manner. • Work requires a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry. • Minimum of two years' experience as line level Supervisor or Chef in specialty room, Casual Dining or Buffet Restaurant environment. • Must present a neat and professional appearance. • Work prefers Bilingual abilities • Work requires flexibility to work various shifts. Food Safety Employee Training required Food Handler's Card 3 Year experience as a supervisor PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner. compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions

Restaurant Le Grill (Trois-Rivières) est à la recherche d'un(e) Responsable de Notre Cuisine. Nous recherchons la Perle Rare qui prendra en charge la Gestion de Notre Cuisine. Description du Profil Recherché: - Leadership - Création - Gestionnaire - Rigueur - Souci du Détail Description des Tâches: - Gestion du Personnel de Notre Cuisine - Gestion de Notre Boucherie (Vieillissement, Inventaires, Achats) - Création de Menus (Menus Midi-Table D'Hôte-Carte Régulière Collaboration) - Prises d'Inventaires des Stocks, Calcul des Coûts De Nourritures - Gestion des Commande - Responsable du Service de Ligne - Emploi à Temps Plein - Superbes Conditions de Travail - Salaire Compétitif - Expérience Requise 5 ans Minimum en Gestion de Cuisine - MAPAQ Gestionnaire, Hygiène et Salubrité. Nous sommes une entreprise établis depuis plus de 17 ans au centre-ville de Trois-Rivières, reconnus pour notre Cuisine de Très Grande Qualité. Lieu du poste: Trois-Rivières Envoyez-nous votre CV!

Head Chef for a new restaurant Upcoming casual Italian restaurant set to open in Marietta, GA in the late part of 2020. We are seeking a talented and creative Head Chef who can lead our culinary team. The chef that we are looking for must have strong culinary skills, the ability to work in a high-volume kitchen, and have a can-do attitude.Job Requirements: Responsibilities: Produce food of the highest quality, executed to the recipe specification in a timely and consistent manner. Train and manage kitchen personnel, supervise/coordinate all related culinary activities estimate food consumption and requisition or purchase food. Select and develop recipes; standardize production recipes to ensure consistent quality. Establish presentation techniques and quality standards, plans, prices, and menus. Ensure proper equipment operation/maintenance; and ensures proper safety and sanitation in the kitchen. Will be involved in equipment selection process. Follow all BOH protocols to ensure consistency, including line checks, walkthroughs, time and temperature logs, new regulations, and Health Department protocols. Create a safe and sanitary work environment that is compliant with all health department standards and protocols. Continuously create and develop menus appropriate to the concept of the restaurant and in line with the direction of the concept. Establish and maintain the appropriate staffing levels to meet or exceed budgeted labor percentage. Train and manage kitchen personnel and supervises/coordinates all related culinary activities and ensures best in class orderliness and cleanliness protocols. Effectively control costs on all items to meet or exceed budgeted food cost. Actively work to achieve the best price for products while maintaining quality standards. Complete an accurate and disciplined physical food inventory on a routine basis. Set appropriate prep levels to ensure fresh product and effective use of labor hours. Qualifications: 5+ years of high-volume culinary management experience Degree from accredited culinary school Highly Experienced in Italian Cuisine in a casual dining set up Ability to build rapport with staff but still hold them accountable. Strong ability to manage others, train them and grow them. Culinary Creativity, ability to work in a fast-paced environment, embraces change, loves learning. Demonstrated working understanding of business operations and have financial acumen.

Department: Culinary Location: San Juan, Puerto Rico (see also separate country code entry under PR) LOCATION: Puerto Rico Convention Center - San Juan, PR As a Levy Executive Chef, it will be your primary responsibility to create "The Levy Difference" with cuisine that exceeds the guests expectations and to provide strong leadership while delivering cost goals and living our vision and values. You will be responsible for delivering culinary standards that live up to our renowned reputation by establishing standards for menu content, ensuring execution of menu content, and establishing and maintaining show quality and presentation standards. It will be your responsibility to achieve food costs, labor and menu mix goals. You will regularly benchmark with guests and restaurants and incorporate the feedback into menu development. Additional Primary Responsibilities: Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution.Creates a positive work environment through hiring/selection of employees, maximizing productivity and morale through employee engagement and maintaining appropriate staffing levels per business needs.Assists in developing labor budgets to support the business.Supports both front-of-the-house and back-of-the-house in all business aspects.Guarantees state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements. Ability to manage these programs independently to company standard.Plan and create menus as needed with regional support and feedbackDelivers on financial and food sanitation goals of the operation and overall business. Required Skills Creative problem-solver who brings passion, enthusiasm and fresh ideas.Proven track record of being organized, dependable and self-motivated.Team builder and ability to successfully manage and develop a team.Able to work independently and have the capacity to manage up and down.Ability to work 60 + hours per week (as needed).Willingness to work a flexible schedule, including days, evening, weekends and holidays.Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Required Experience Here is the kind of Executive Chef we are looking for: Degree or training in Culinary Arts, Hospitality or related field, or culinary certificate preferred.At least two (2) years holding an Executive Chef position.Seven (7) + years of culinary experienceHigh volume, complex food service operations experience Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. .

Department: Culinary Location: Brooklyn, New York LOCATION: Barclays Center - Brooklyn, NY As a Levy Senior Executive Chef, it will be your primary responsibility to create "The Levy Difference" with cuisine that exceeds the guests expectations and to provide strong leadership while delivering cost goals and living our vision and values. You will be responsible for delivering culinary standards that live up to our renowned reputation by establishing standards for menu content, ensuring execution of menu content, and establishing and maintaining show quality and presentation standards. It will be your responsibility to achieve food costs, labor and menu mix goals. You will regularly benchmark with guests and restaurants and incorporate the feedback into menu development. Additional Primary Responsibilities: Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution.Creates a positive work environment through hiring/selection of employees, maximizing productivity and morale through employee engagement and maintaining appropriate staffing levels per business needs.Assists in developing labor budgets to support the business.Supports both front-of-the-house and back-of-the-house in all business aspects.Guarantees state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements. Ability to manage these programs independently to company standard.Plan and create menus as needed with regional support and feedbackDelivers on financial and food sanitation goals of the operation and overall business. Required Skills Creative problem-solver who brings passion, enthusiasm and fresh ideas.Proven track record of being organized, dependable and self-motivated.Team builder and ability to successfully manage and develop a team.Able to work independently and have the capacity to manage up and down.Ability to work 60 + hours per week (as needed).Willingness to work a flexible schedule, including days, evening, weekends and holidays.Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Required Experience Here is the kind of Executive Chef we are looking for: Degree or training in Culinary Arts, Hospitality or related field, or culinary certificate preferred.At least two (2) years holding an Executive Chef position.Seven (7) + years of culinary experienceHigh volume, complex food service operations experience Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. .

JOB SUMMARY The Sous Chef is the conductor of the kitchen andmust have excellent verbal communication with Chefs, Cooks, FOH Management,Servers, & guests. The Sous Chef must be able to keep calm and organizedunder the everyday stresses of a full service restaurant. Ability to adapt inthe moment and attention to detail is a must as they are accountable for foodquality and plate presentations being consistent and executed particularly inthe absence of Chef de Cuisine or Executive Chef. The Sous Chef canmanage ticket times and support cooks effectively by proactively and politelycommunicating with both kitchen and servers. They must be a working Sous Chefable to balance ordering, inventories, line work, schedules, food safety andmise en place prep on a daily basis. ESSENTIAL FUNCTIONS * Assist in planning and developing menus, and forecasting portion specifications to unit. Analyze and cost food items. Ensure compliance with established budget. * Assist in recruiting, supervising, training, scheduling, disciplining, and directing the culinary staff. * Control expenses. Determine food and supply needs for unit. Maintain inventory control of food and supplies. * Adhere to Rainier Guest Services attitude and & image standards. * Present a positive attitude and be a team player. They are courteous , professional, and respectful of all coworkers and guests. Exhibits and extends a warm \"guest comes first\" mindset of hospitality. * Monitor, problem solve, and direct workers to ensure efficient and safe completion of all culinary tasks daily particularly in the absence of a Chef de Cuisine or Executive Chef. * Conduct, attend, and implement pre-shift meetings and drive shift excellence with specific attention to opportunities of service improvements on a daily basis. * Ensure proper maintenance and rotation of food products and inventories. Takes pride in the overall autistics, visual presentation, and quality of food presented on each plate and every food service/wares station within the operation. * Ability to multitask and remain calm cool and collected under the pressures of a high volume quick service food operation. * Ability to identify, report (create work orders), and follow up on maintenance needs particular to operations. * Assist in training and supervision of staff on safety and procedures including recipes and plate presentation. * Ensure that entire department adheres to food safety guidelines including ServSafe and HACCP * Attend and participate in safety meetings * Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards * Manage staff appropriately to enforce standards and minimize personnel conflicts * Assist in maintenance of department records such as schedules, food safety inspection logs, and receiving invoices * Performs such other related duties as directed or required SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE * High School Diploma/G.E.D. equivalent required; Culinary school diploma strongly preferred * Two years culinary experience in full-service restaurant required; national park experience strongly preferred * Possess or be able to successfully complete ServSafe certification * Possess strong knowledge of culinary terms and practices; able to prepare items "from scratch" and follow recipes PHYSICAL AND MENTAL REQUIREMENTS * Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. * Lift, carry, and push up to 10 lbs. regularly, 15-20 lbs. frequently, and up to 30 lbs. occasionally * Ability to stand for the entire work day. * ClimbinTo view the full job description please use the link below: Raw Location: mount rainier national park, us, wa

JOB SUMMARY The Chef De Cuisine gives working direction to cook line and kitchen staff during shift. Coordinates activities concerning all back of house operations and personnel during Kitchen Manager's/executive Sous chef's absence. Ensures that all kitchen productions are nutritious, safe, eye appealing and properly flavored. Maintains a safe and sanitary work environment for all employees. NATURE AND SOURCE OF SUPERVISION: Receives direction from Kitchen Manager and/or Executive Chef. ESSENTIAL FUNCTIONS * Promote the spirit and intent of Guest Services Hospitality Standards.* Have working knowledge of culinary terms and proven ability to make soups, sauces, dressings from scratch as well as follow written and verbal instructions correctly.* Be able to prepare all items from dining room menu according to specifications and take lead position on cook line as scheduled.* Control food cost by following established portion control guidelines.* Train all kitchen personnel in sanitation, equipment operation, food storage, food preparation, etc.* Monitor storeroom stock rotation, requisitions, walk-ins, and waste.* May assist in the daily meal preparation for employees.* Supervise cooking personnel. Sample, smell and observe food, conforming to recipes and standards of appearance and taste.* Handle any crisis that arises in the kitchen in a professional and understanding manner, be it a customer, a wait staff member or a kitchen employee, calling on upper management when necessary.* Maintain and ensure safe facility environment including standards for maintenance and upkeep of kitchen equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify General Manager of all unusual events, circumstances, or other safety or quality control issues. * Maintain awareness of safety issues, and report them immediately to your manager. * Perform such other related duties as directed or required. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE * High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field preferred. Must own chef knives. * ServeSafe Manager Certification required. Strong sanitation habits. * Strong customer service abilities; actively looks for ways to assist customers and coworkers. * Ability to interact and communicate well with the client. * Ability to problem solve. * Perform such other related duties as directed or required. PHYSICAL AND MENTAL REQUIREMENTS * Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. * Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. * Ability to stand for the entire work day. Climbing steps regularly. * Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. * Reading and writing work-related documents in English. * Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. * Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. * Physical presence at the job site is essential to perform job duties. EQUIPMENT USED * All normal kitchen equipment. Must own chef knives. * Standard commercial cooking machinery and utensils (pots and pans, fryers, stove, among others). * Typical office equipment (computer, fax, telephone, copier, scanner, among others).Job Raw Location: mount rainier national park, us, wa

Benchmark's company culture is central to our management philosophy. The company's stated purpose is "to provide an entrepreneurial environment where determined people dare to create, share, and build futures. To be the "benchmark" by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey. Job Description Summary: Join The Nautical Team. Working under the mentorship of renowned Chef John Andreola this full-time, benefitted position is responsible for the amazing menu items served at The Turtle Grille, Beach Bar and Wet Pool Bar. You will be assisting the Executive Chef in all aspects of food preparation, expediting, inventory, and supervising of kitchen. Job Description: Assists in conducting periodic food inventories. Assists the Executive Chef with departmental human resource functions. Initiates and oversees ordering of food and kitchen supplies. Supervises and coordinates the production of food according to menu specifications. Assists the Chefs and Cooks in preparation of specific cuisine. Inspects quality of food products used to prepare cuisine. Informs Executive Chef when quality is not acceptable. Ensures all cuisine served to guests follow establish guidelines for quantity, quality, appearance, and palatability. Checks physical cleanliness of operations. Ensures all staff practice "clean as you go" techniques. Maintains proper working order of all equipment. Inspects ovens, burners, water faucets, and refrigerators. Reports deficiencies to Engineering Department. May perform Executive Chef, Executive Sous Chef, Chef, or Cook duties as needed. Must have previous kitchen experience. Food Handlers Card required Slip resistant shoes required