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
Nov 13, 2019
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
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.
Nov 12, 2019
Full time
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.
JOB OVERVIEW: Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO: Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS: 1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion. 2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately. 3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day. 4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity. 5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications. 6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind. 7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible. 8. Ensure the team has all the information, products and tools necessary to be successful. 9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests. 10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). 12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. 13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service. 14. Comply with attendance rules and be available to work on a regular basis. 15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance. Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
Nov 12, 2019
Full time
JOB OVERVIEW: Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO: Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS: 1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion. 2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately. 3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day. 4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity. 5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications. 6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind. 7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible. 8. Ensure the team has all the information, products and tools necessary to be successful. 9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests. 10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). 12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. 13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service. 14. Comply with attendance rules and be available to work on a regular basis. 15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance. Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
Woodshed Smokehouse in Houston is looking for a Chef de Cuisine to manage it's new location opening early 2020. JOB OVERVIEW: Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO: Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS: 1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion. 2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately. 3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day. 4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity. 5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications. 6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind. 7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible. 8. Ensure the team has all the information, products and tools necessary to be successful. 9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests. 10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). 12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. 13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service. 14. Comply with attendance rules and be available to work on a regular basis. 15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance. Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
Nov 12, 2019
Full time
Woodshed Smokehouse in Houston is looking for a Chef de Cuisine to manage it's new location opening early 2020. JOB OVERVIEW: Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO: Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS: 1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion. 2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately. 3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day. 4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity. 5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications. 6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind. 7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible. 8. Ensure the team has all the information, products and tools necessary to be successful. 9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests. 10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). 12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. 13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service. 14. Comply with attendance rules and be available to work on a regular basis. 15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance. Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
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.
Nov 12, 2019
Full time
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.
Michelin Rated Neighborhood Restaurant
San Francisco, CA, USA
Michelin rated dinner-only neighborhood restaurant is seeking an outstanding hands-on Chef de Cuisine who exudes passion and has an overall positive demeanor. The CDC is ultimately responsibility for leading the kitchen through culture, daily operations, performance and financial stability. Interested candidates must have experience working in notable chef-driven restaurants at management level. Responsibilities: - R&D and creating new dishes and menus in line with restaurant concept based on seasonality and availability - Strong communication abilities, culture development and mentorship to BOH team through motivation, training, and providing feedback - Work closely with farmers and vendors regarding ordering, new product offerings, pricing, and all other product-related issues - Ensuring food quality and consistency at all times - Overseeing all personnel and administrative responsibilities including P&L, food/labor costing, ordering, inventory, staff scheduling, etc.
Nov 10, 2019
Full time
Michelin rated dinner-only neighborhood restaurant is seeking an outstanding hands-on Chef de Cuisine who exudes passion and has an overall positive demeanor. The CDC is ultimately responsibility for leading the kitchen through culture, daily operations, performance and financial stability. Interested candidates must have experience working in notable chef-driven restaurants at management level. Responsibilities: - R&D and creating new dishes and menus in line with restaurant concept based on seasonality and availability - Strong communication abilities, culture development and mentorship to BOH team through motivation, training, and providing feedback - Work closely with farmers and vendors regarding ordering, new product offerings, pricing, and all other product-related issues - Ensuring food quality and consistency at all times - Overseeing all personnel and administrative responsibilities including P&L, food/labor costing, ordering, inventory, staff scheduling, etc.
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.
Nov 10, 2019
Full time
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.
Pebble Beach Resorts
Pebble Beach, Del Monte Forest, CA, USA
Job Summary: The Tap Room is a wonderful watering hole with a great selection of draft and bottled beers, vintage wines, select scotches and whiskeys and other top quality spirits. It's also a world-class steakhouse serving up hearty All-American fare, from Kobe burgers to Prime Rib to our 22oz bone-in center cut Prime Delmonico. The Tap Room selects only the finest, hand-selected Prime and certified Angus beef, grilled to perfection in a high-intensity Montague broiler. The Chef de Cuisine is responsible for ensuring the highest quality preparation of fine cuisine in the restaurant and special parties held at all Lodge Restaurants. Essential Duties and Responsibilities: Oversee the activities of kitchen staff with an awareness of quality and costs. Assist the executive chef with a weekly schedule for cooks in accordance with business needs, avoiding over-staffing and over-time. Schedule employee breaks in accordance with company policy. Maintain and review prep lists for all stations. Prepare daily food orders. Approve daily specials before service. Provide staff and Executive Chef with recipe cards of all food produced. Provide purchasing department and cost control relevant daily food requisitions Review Kronos reports. Prepare and submit daily food requisitions. Train all kitchen employees in their individual duties, required knowledge and skills. Counsel, discipline and evaluate kitchen employees. Check completeness of mise en place of each station before service. Ensure the overall cleanliness and order of kitchen. Control waste and spoilage through constant attention to detail. Assist in periodic menu review and revisions-The Qual process. Prepare and cook food. Report any faulty equipment or unsafe conditions directly to the Engineering Department. Communicate effectively with staff from both the front and back of the house. Comply with all Pebble Beach Company safety and health policies and procedures Other duties assigned by the Executive Chef Assist with special events as needed and fill in for Sous Chef(s)when absent Absolutely Required Skills: Graduate of accredited culinary program or apprenticeship under highly respected chef at a premier restaurant, resort of hotel property preferred Unexpired Sanitation certification Excellent cooking, supervisory and sanitation skills Knowledge of all stations Broad knowledge of varied cuisines and ability to integrate regional ingredient to menus Ability to present cooking demonstrations Knowledge of MS Office Suite. Why work for us: Enjoy world-class health and wellness benefits after the 90th day of employment. Comprehensive health and life insurance allow you peace of mind. Our state of the art Health and Wellness Center provides employees with unlimited access to a physician and medical team to tend to you and your family's health needs free of cost. We encourage YOU to be our guest . When you work for Pebble Beach Company, we encourage you to experience what our guests experience at a 30% discount in all our amazing restaurants, retail and spa. Golf on the greatest courses. Even if you don't golf, you'll quickly become the most popular member of the family and your circle of friends with our amazing employee golf benefits. Grow your career with Pebble Beach University. We understand the need and desire to continually grow and develop, and we provide opportunities for ongoing learning through our Pebble Beach University training programs. Lunch is on us. Enjoy a meal in our Employee Dining Room for every shift you work.
Nov 10, 2019
Full time
Job Summary: The Tap Room is a wonderful watering hole with a great selection of draft and bottled beers, vintage wines, select scotches and whiskeys and other top quality spirits. It's also a world-class steakhouse serving up hearty All-American fare, from Kobe burgers to Prime Rib to our 22oz bone-in center cut Prime Delmonico. The Tap Room selects only the finest, hand-selected Prime and certified Angus beef, grilled to perfection in a high-intensity Montague broiler. The Chef de Cuisine is responsible for ensuring the highest quality preparation of fine cuisine in the restaurant and special parties held at all Lodge Restaurants. Essential Duties and Responsibilities: Oversee the activities of kitchen staff with an awareness of quality and costs. Assist the executive chef with a weekly schedule for cooks in accordance with business needs, avoiding over-staffing and over-time. Schedule employee breaks in accordance with company policy. Maintain and review prep lists for all stations. Prepare daily food orders. Approve daily specials before service. Provide staff and Executive Chef with recipe cards of all food produced. Provide purchasing department and cost control relevant daily food requisitions Review Kronos reports. Prepare and submit daily food requisitions. Train all kitchen employees in their individual duties, required knowledge and skills. Counsel, discipline and evaluate kitchen employees. Check completeness of mise en place of each station before service. Ensure the overall cleanliness and order of kitchen. Control waste and spoilage through constant attention to detail. Assist in periodic menu review and revisions-The Qual process. Prepare and cook food. Report any faulty equipment or unsafe conditions directly to the Engineering Department. Communicate effectively with staff from both the front and back of the house. Comply with all Pebble Beach Company safety and health policies and procedures Other duties assigned by the Executive Chef Assist with special events as needed and fill in for Sous Chef(s)when absent Absolutely Required Skills: Graduate of accredited culinary program or apprenticeship under highly respected chef at a premier restaurant, resort of hotel property preferred Unexpired Sanitation certification Excellent cooking, supervisory and sanitation skills Knowledge of all stations Broad knowledge of varied cuisines and ability to integrate regional ingredient to menus Ability to present cooking demonstrations Knowledge of MS Office Suite. Why work for us: Enjoy world-class health and wellness benefits after the 90th day of employment. Comprehensive health and life insurance allow you peace of mind. Our state of the art Health and Wellness Center provides employees with unlimited access to a physician and medical team to tend to you and your family's health needs free of cost. We encourage YOU to be our guest . When you work for Pebble Beach Company, we encourage you to experience what our guests experience at a 30% discount in all our amazing restaurants, retail and spa. Golf on the greatest courses. Even if you don't golf, you'll quickly become the most popular member of the family and your circle of friends with our amazing employee golf benefits. Grow your career with Pebble Beach University. We understand the need and desire to continually grow and develop, and we provide opportunities for ongoing learning through our Pebble Beach University training programs. Lunch is on us. Enjoy a meal in our Employee Dining Room for every shift you work.
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.
Nov 10, 2019
Full time
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 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.
Nov 09, 2019
Full time
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.
Pebble Beach Resorts
Pebble Beach, Del Monte Forest, CA, USA
Job Summary: The Tap Room is a wonderful watering hole with a great selection of draft and bottled beers, vintage wines, select scotches and whiskeys and other top quality spirits. It's also a world-class steakhouse serving up hearty All-American fare, from Kobe burgers to Prime Rib to our 22oz bone-in center cut Prime Delmonico. The Tap Room selects only the finest, hand-selected Prime and certified Angus beef, grilled to perfection in a high-intensity Montague broiler. The Chef de Cuisine is responsible for ensuring the highest quality preparation of fine cuisine in the restaurant and special parties held at all Lodge Restaurants. Essential Duties and Responsibilities: Oversee the activities of kitchen staff with an awareness of quality and costs. Assist the executive chef with a weekly schedule for cooks in accordance with business needs, avoiding over-staffing and over-time. Schedule employee breaks in accordance with company policy. Maintain and review prep lists for all stations. Prepare daily food orders. Approve daily specials before service. Provide staff and Executive Chef with recipe cards of all food produced. Provide purchasing department and cost control relevant daily food requisitions Review Kronos reports. Prepare and submit daily food requisitions. Train all kitchen employees in their individual duties, required knowledge and skills. Counsel, discipline and evaluate kitchen employees. Check completeness of mise en place of each station before service. Ensure the overall cleanliness and order of kitchen. Control waste and spoilage through constant attention to detail. Assist in periodic menu review and revisions-The Qual process. Prepare and cook food. Report any faulty equipment or unsafe conditions directly to the Engineering Department. Communicate effectively with staff from both the front and back of the house. Comply with all Pebble Beach Company safety and health policies and procedures Other duties assigned by the Executive Chef Assist with special events as needed and fill in for Sous Chef(s)when absent Absolutely Required Skills: Graduate of accredited culinary program or apprenticeship under highly respected chef at a premier restaurant, resort of hotel property preferred Unexpired Sanitation certification Excellent cooking, supervisory and sanitation skills Knowledge of all stations Broad knowledge of varied cuisines and ability to integrate regional ingredient to menus Ability to present cooking demonstrations Knowledge of MS Office Suite. Why work for us: Enjoy world-class health and wellness benefits after the 90th day of employment. Comprehensive health and life insurance allow you peace of mind. Our state of the art Health and Wellness Center provides employees with unlimited access to a physician and medical team to tend to you and your family's health needs free of cost. We encourage YOU to be our guest . When you work for Pebble Beach Company, we encourage you to experience what our guests experience at a 30% discount in all our amazing restaurants, retail and spa. Golf on the greatest courses. Even if you don't golf, you'll quickly become the most popular member of the family and your circle of friends with our amazing employee golf benefits. Grow your career with Pebble Beach University. We understand the need and desire to continually grow and develop, and we provide opportunities for ongoing learning through our Pebble Beach University training programs. Lunch is on us. Enjoy a meal in our Employee Dining Room for every shift you work.
Nov 09, 2019
Full time
Job Summary: The Tap Room is a wonderful watering hole with a great selection of draft and bottled beers, vintage wines, select scotches and whiskeys and other top quality spirits. It's also a world-class steakhouse serving up hearty All-American fare, from Kobe burgers to Prime Rib to our 22oz bone-in center cut Prime Delmonico. The Tap Room selects only the finest, hand-selected Prime and certified Angus beef, grilled to perfection in a high-intensity Montague broiler. The Chef de Cuisine is responsible for ensuring the highest quality preparation of fine cuisine in the restaurant and special parties held at all Lodge Restaurants. Essential Duties and Responsibilities: Oversee the activities of kitchen staff with an awareness of quality and costs. Assist the executive chef with a weekly schedule for cooks in accordance with business needs, avoiding over-staffing and over-time. Schedule employee breaks in accordance with company policy. Maintain and review prep lists for all stations. Prepare daily food orders. Approve daily specials before service. Provide staff and Executive Chef with recipe cards of all food produced. Provide purchasing department and cost control relevant daily food requisitions Review Kronos reports. Prepare and submit daily food requisitions. Train all kitchen employees in their individual duties, required knowledge and skills. Counsel, discipline and evaluate kitchen employees. Check completeness of mise en place of each station before service. Ensure the overall cleanliness and order of kitchen. Control waste and spoilage through constant attention to detail. Assist in periodic menu review and revisions-The Qual process. Prepare and cook food. Report any faulty equipment or unsafe conditions directly to the Engineering Department. Communicate effectively with staff from both the front and back of the house. Comply with all Pebble Beach Company safety and health policies and procedures Other duties assigned by the Executive Chef Assist with special events as needed and fill in for Sous Chef(s)when absent Absolutely Required Skills: Graduate of accredited culinary program or apprenticeship under highly respected chef at a premier restaurant, resort of hotel property preferred Unexpired Sanitation certification Excellent cooking, supervisory and sanitation skills Knowledge of all stations Broad knowledge of varied cuisines and ability to integrate regional ingredient to menus Ability to present cooking demonstrations Knowledge of MS Office Suite. Why work for us: Enjoy world-class health and wellness benefits after the 90th day of employment. Comprehensive health and life insurance allow you peace of mind. Our state of the art Health and Wellness Center provides employees with unlimited access to a physician and medical team to tend to you and your family's health needs free of cost. We encourage YOU to be our guest . When you work for Pebble Beach Company, we encourage you to experience what our guests experience at a 30% discount in all our amazing restaurants, retail and spa. Golf on the greatest courses. Even if you don't golf, you'll quickly become the most popular member of the family and your circle of friends with our amazing employee golf benefits. Grow your career with Pebble Beach University. We understand the need and desire to continually grow and develop, and we provide opportunities for ongoing learning through our Pebble Beach University training programs. Lunch is on us. Enjoy a meal in our Employee Dining Room for every shift you work.
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.
Nov 09, 2019
Full time
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.
Michelin Rated Neighborhood Restaurant
San Francisco, CA, USA
Michelin rated dinner-only neighborhood restaurant is seeking an outstanding hands-on Chef de Cuisine who exudes passion and has an overall positive demeanor. The CDC is ultimately responsibility for leading the kitchen through culture, daily operations, performance and financial stability. Interested candidates must have experience working in notable chef-driven restaurants at management level. Responsibilities: - R&D and creating new dishes and menus in line with restaurant concept based on seasonality and availability - Strong communication abilities, culture development and mentorship to BOH team through motivation, training, and providing feedback - Work closely with farmers and vendors regarding ordering, new product offerings, pricing, and all other product-related issues - Ensuring food quality and consistency at all times - Overseeing all personnel and administrative responsibilities including P&L, food/labor costing, ordering, inventory, staff scheduling, etc.
Nov 09, 2019
Full time
Michelin rated dinner-only neighborhood restaurant is seeking an outstanding hands-on Chef de Cuisine who exudes passion and has an overall positive demeanor. The CDC is ultimately responsibility for leading the kitchen through culture, daily operations, performance and financial stability. Interested candidates must have experience working in notable chef-driven restaurants at management level. Responsibilities: - R&D and creating new dishes and menus in line with restaurant concept based on seasonality and availability - Strong communication abilities, culture development and mentorship to BOH team through motivation, training, and providing feedback - Work closely with farmers and vendors regarding ordering, new product offerings, pricing, and all other product-related issues - Ensuring food quality and consistency at all times - Overseeing all personnel and administrative responsibilities including P&L, food/labor costing, ordering, inventory, staff scheduling, etc.
Posting Date Nov 07, 2019 Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Orlando, Grande Lakes, 4012 Central Florida Parkway, Orlando, Florida, United States VIEW ON MAP Brand The Ritz-Carlton Schedule Full-time Relocation? Yes Position Type Management 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.
Nov 09, 2019
Full time
Posting Date Nov 07, 2019 Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Orlando, Grande Lakes, 4012 Central Florida Parkway, Orlando, Florida, United States VIEW ON MAP Brand The Ritz-Carlton Schedule Full-time Relocation? Yes Position Type Management 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.
JOB OVERVIEW: Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO: Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS: 1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion. 2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately. 3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day. 4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity. 5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications. 6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind. 7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible. 8. Ensure the team has all the information, products and tools necessary to be successful. 9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests. 10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). 12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. 13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service. 14. Comply with attendance rules and be available to work on a regular basis. 15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance. Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
Nov 07, 2019
Full time
JOB OVERVIEW: Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO: Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS: 1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion. 2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately. 3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day. 4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity. 5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications. 6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind. 7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible. 8. Ensure the team has all the information, products and tools necessary to be successful. 9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests. 10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). 12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. 13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service. 14. Comply with attendance rules and be available to work on a regular basis. 15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance. Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
Woodshed Smokehouse in Houston is looking for a Chef de Cuisine to manage it's new location opening early 2020. JOB OVERVIEW: Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO: Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS: 1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion. 2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately. 3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day. 4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity. 5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications. 6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind. 7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible. 8. Ensure the team has all the information, products and tools necessary to be successful. 9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests. 10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). 12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. 13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service. 14. Comply with attendance rules and be available to work on a regular basis. 15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance. Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
Nov 07, 2019
Full time
Woodshed Smokehouse in Houston is looking for a Chef de Cuisine to manage it's new location opening early 2020. JOB OVERVIEW: Collaborate with the leadership team to create / perpetuate a compelling, dynamic, seasonally-driven menu. Continue to seek out local partners and purveyors to maintain a culture of artisan-crafted food & beverage. Provide a learning and collaborative environment for all kitchen staff to learn and grow in while providing the best product to our guests. Create a training program to create a learned team that is able to execute consistently and efficiently. REPORTS TO: Vice President, Culinary--Restaurant Operations ESSENTIAL JOB FUNCTIONS: 1. Collaborate with leadership to promote and uphold culinary standards. Ensure any and all communication from the home office is addressed upon receipt and followed up through completion. 2. Provide guidance to the management team to achieve a consistent culture that represents our brand appropriately. 3. Create a positive teaching environment encouraging the team to take ownership of the guest experience, learn and aspire to do better each and every day. 4. Lead and direct the team firmly and fairly applying constant, gentle, pressure to hold standards while directing the overall operation, ensuring proficiency and productivity. 5. Coach, mentor and train the team in accordance with our Standards, Sanitation and Food & Beverage specifications. 6. Provide ongoing food, beverage and sanitation seminars to keep information top of mind. 7. Schedule Labor and Control COGS proactively to ensure the best experience for our guests and associates while being fiscally responsible. 8. Ensure the team has all the information, products and tools necessary to be successful. 9. Observe trends and stay current; presenting new thoughts and ideas to the team, resulting in compelling and thoughtful experiences for our guests. 10. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 11. Manage the operations as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). 12. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages. 13. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service. 14. Comply with attendance rules and be available to work on a regular basis. 15. Perform any other job-related duties as assigned. REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance. Must possess a Texas Food Managers's permit. TRAINING IN DFW IS MANDATORY. WE DO OFFER COMPENSATION FOR RELOCATION. For immediate consideration, please submit your resume and cover letter to the link provided.ations skills
Newport Academy is a series of evidence-based healing centers for adolescents and families struggling with mental health issues. With locations across the United States, Newport Academy offers a family-systems approach, providing gender-specific, individualized, and comprehensive holistic programs that encompass clinical therapy, academic support, and experiential practices. We treat individuals, ages 12-20, who are experiencing depression, anxiety, eating disorders, trauma, and substance abuse. Offerings include residential treatment, intensive outpatient programming, therapeutic day schools, and day treatment. Newport Academy nurtures the physical, psychological, social, educational, and spiritual needs of adolescents and their families, from a foundation of compassionate care, clinical expertise, and unconditional love. Our primary mission is to empower teens and restore families. Experts include medical directors, psychiatrists, therapists, registered dietitians, nurses, licensed social workers, teachers, and more. Empowering Teens. Restoring Families.® The Chef de Cuisine is responsible for the overall running of the culinary department and onsite meal preparation for all Northern California locations in the East Bay and Marin. This role is responsible for ensuring that the preparation and presentation of all meals and snacks to residents, guests and families meet Newport Academy's standard of culinary excellence. The Chef de Cuisine oversees all cooks, prep and dishwashing staff. Essential Duties and Responsibilities include the following : Prepare and present breakfast, lunch and dinner as well as snacks on a daily basis. Ensure overall kitchen cleanliness including refrigerators, freezers, ovens, floors, dishes after each meal and food prep areas. Ensure staff keeps all refrigerators and freezers clean and regularly sanitized. Creates menus to ensure all meals and snacks are varied, healthy, nutritious and organic based on the guidelines established to the company standards. Periodically meets with the Culinary Director for department updates, guidance and collaboration. Creates and maintains schedules of all culinary staff. Responsible for overall management of the culinary staff, including performance evaluations and identifying additional training needed if any. Develops and places orders for all food and necessary kitchen supplies. Attends meetings. Ensure the kitchen adheres to State Health and Hygiene Requirements. Basic Education and Experience Required: Experience of 8-10 years in various kitchen settings with demonstrated increasing levels of responsibility. 3-5 years of managing staff and directing a kitchen. Ability to work in a collaborative environment. Requires minimal supervision. Observes safety procedures; Reports potentially unsafe conditions; Uses equipment and materials properly. Excellent communication skills. Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Participates in meetings. Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values. General computer literacy in - email, word processing, spreadsheet, Internet and scheduling software. Certifications or Licenses: State Food Safe Certification or equivalent nationally recognized good safety certification. Newport Academy is an Equal Opportunity Employer.
Nov 07, 2019
Full time
Newport Academy is a series of evidence-based healing centers for adolescents and families struggling with mental health issues. With locations across the United States, Newport Academy offers a family-systems approach, providing gender-specific, individualized, and comprehensive holistic programs that encompass clinical therapy, academic support, and experiential practices. We treat individuals, ages 12-20, who are experiencing depression, anxiety, eating disorders, trauma, and substance abuse. Offerings include residential treatment, intensive outpatient programming, therapeutic day schools, and day treatment. Newport Academy nurtures the physical, psychological, social, educational, and spiritual needs of adolescents and their families, from a foundation of compassionate care, clinical expertise, and unconditional love. Our primary mission is to empower teens and restore families. Experts include medical directors, psychiatrists, therapists, registered dietitians, nurses, licensed social workers, teachers, and more. Empowering Teens. Restoring Families.® The Chef de Cuisine is responsible for the overall running of the culinary department and onsite meal preparation for all Northern California locations in the East Bay and Marin. This role is responsible for ensuring that the preparation and presentation of all meals and snacks to residents, guests and families meet Newport Academy's standard of culinary excellence. The Chef de Cuisine oversees all cooks, prep and dishwashing staff. Essential Duties and Responsibilities include the following : Prepare and present breakfast, lunch and dinner as well as snacks on a daily basis. Ensure overall kitchen cleanliness including refrigerators, freezers, ovens, floors, dishes after each meal and food prep areas. Ensure staff keeps all refrigerators and freezers clean and regularly sanitized. Creates menus to ensure all meals and snacks are varied, healthy, nutritious and organic based on the guidelines established to the company standards. Periodically meets with the Culinary Director for department updates, guidance and collaboration. Creates and maintains schedules of all culinary staff. Responsible for overall management of the culinary staff, including performance evaluations and identifying additional training needed if any. Develops and places orders for all food and necessary kitchen supplies. Attends meetings. Ensure the kitchen adheres to State Health and Hygiene Requirements. Basic Education and Experience Required: Experience of 8-10 years in various kitchen settings with demonstrated increasing levels of responsibility. 3-5 years of managing staff and directing a kitchen. Ability to work in a collaborative environment. Requires minimal supervision. Observes safety procedures; Reports potentially unsafe conditions; Uses equipment and materials properly. Excellent communication skills. Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Participates in meetings. Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values. General computer literacy in - email, word processing, spreadsheet, Internet and scheduling software. Certifications or Licenses: State Food Safe Certification or equivalent nationally recognized good safety certification. Newport Academy is an Equal Opportunity Employer.
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.
Nov 07, 2019
Full time
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.
Mid-size, upscale restaurant in metro west seeks Chef de Cuisine. This is a great opportunity to step into a bustling farm-to-table kitchen just outside of Boston. The CDC will be responsible for maintaining standards, menu & recipe development, sanitation, scheduling, ordering, butchering and staffing/training. Candidates must have previous kitchen management experience, preferably in a similar setting. Also important are familiarity with local sourcing, charcuterie and whole animal butchery. The restaurant serves dinner only, six nights a week. More informationwill be provided to qualified candidates.
Nov 07, 2019
Full time
Mid-size, upscale restaurant in metro west seeks Chef de Cuisine. This is a great opportunity to step into a bustling farm-to-table kitchen just outside of Boston. The CDC will be responsible for maintaining standards, menu & recipe development, sanitation, scheduling, ordering, butchering and staffing/training. Candidates must have previous kitchen management experience, preferably in a similar setting. Also important are familiarity with local sourcing, charcuterie and whole animal butchery. The restaurant serves dinner only, six nights a week. More informationwill be provided to qualified candidates.
We are seeking an energetic, passionate, and experienced Sous Chef and Chef de Cuisine for our Italian Inspired concept opening soon in San Francisco.We love what we do, and IT SHOWS in everything we do. We are devoted to providing our guests with a truly memorable experience, characterized by superior service, food, wine and spirits.Candidates must possess the following qualities:-Classical training and experience in Italian cuisine-Manages all aspects of the kitchen-Cost control; responsible for the financial results of the kitchen-Genuine enjoyment of working with people-Passionate, energetic, and detail oriented-Ability to successfully lead and manage a team-2 Years of relevant experience-Open AvailabilityCompanyPerksCompetitive Salary/Pay401k OptionsWe cover 100% of Health Insurance, Vision, & Dental for our Chef positions Dining Privileges at 9 of San Francisco's Best RestaurantsBonus Structure (Paid out monthly)$1,000 Manager Referral Bonus (Applies to all 15 Restaurants in the group!)Employee Portal with access to digital pay-stubs, W2, and your insurance informationGroup gym membership ratesMonthly Management Happy HoursTransportation and Commuter BenefitsPaid VacationDedicated Career Development
Nov 05, 2019
Full time
We are seeking an energetic, passionate, and experienced Sous Chef and Chef de Cuisine for our Italian Inspired concept opening soon in San Francisco.We love what we do, and IT SHOWS in everything we do. We are devoted to providing our guests with a truly memorable experience, characterized by superior service, food, wine and spirits.Candidates must possess the following qualities:-Classical training and experience in Italian cuisine-Manages all aspects of the kitchen-Cost control; responsible for the financial results of the kitchen-Genuine enjoyment of working with people-Passionate, energetic, and detail oriented-Ability to successfully lead and manage a team-2 Years of relevant experience-Open AvailabilityCompanyPerksCompetitive Salary/Pay401k OptionsWe cover 100% of Health Insurance, Vision, & Dental for our Chef positions Dining Privileges at 9 of San Francisco's Best RestaurantsBonus Structure (Paid out monthly)$1,000 Manager Referral Bonus (Applies to all 15 Restaurants in the group!)Employee Portal with access to digital pay-stubs, W2, and your insurance informationGroup gym membership ratesMonthly Management Happy HoursTransportation and Commuter BenefitsPaid VacationDedicated Career Development