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Fabio Trabocchi Restaurants by James Beard Award-winning and Michelin-Starred Chef Fabio Trabocchi are now accepting applications for our Chef de Cuisine opportunity within our acclaimed Spanish-seafood restaurant, Del Mar.Del Mar is a celebration of Maria Trabocchi, her Spanish heritage, and the family's traditions created and preserved at their home on the island of Mallorca. Featuring authentic seafood fare and flavors from the coasts of Spain, the robust menu includes tapas, raw bar, charcoal grilled fish, seafood stews, and a variety of rice dishes (yes, paella)!If you understand the standards of world class service and hospitality and would like to be a part of our award-winning teams and work with some of the best hospitality and culinary professionals, we would love to meet and invite you to discover the opportunities to advance your career within our company.Recent Awards And Accolades For Del Mar IncludeEsquire, "20 Best New Restaurants in America" 2018Washington Post's 2018 Fall Dining Guide, Rated #1James Beard Foundation's "Best New Restaurant" Semifinalist 2018Washingtonian "100 Very Best Restaurants" #3, 2018 Washington Post, Three Stars, 2018Restaurant Association of Metropolitan Washington's RAMMY Awards Finalist "Best New Restaurant of the Year" 2018Bloomberg, "17 Most Exciting Restaurants Opening around the World this Fall", Sept. 2017Benefits OfferedBe a part of an award-winning restaurant group which continues to expandCompany sponsored health care planCompetitive PayTop Rated EarningsExcellent Training & Development OpportunitiesComplimentary Employee MealsReferral BonusesQualificationsMinimum of 2-4+ years of relevant culinary management experience in a high volume fine dining or upscale restaurant requiredConfident financial acumen - having the ability to read and interpret financial statementFinding solutions to any issues that arise and having excellent project executionProfessional, articulate, friendly, and punctual.Demonstrates drive to provide exceptional guest serviceOpen availability Must be able to stand for long periods of timeProfessional appearance and grooming standard appropriate for a premier fine dining restaurant.How To ApplyPlease reply to this post with an updated copy of your resumeTo learn more about our company, please visit:

Reach your potential at Mauna Kea Resort where team members feel a true sense of belonging. Our 'ohana works together to deliver world class service with Aloha. Become apart of the legacy at Mauna Kea Resort. Position Summary: Oversee the daily operation of the kitchen including menu creation. Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food. Prepare and cook food items, requisition needed supplies and food items. Inspect kitchen equipment; check on usability of stored and refrigerated items. Assume the responsibility of the Executive Chef in his/her absence. Minimum Qualifications:6 years related work experience and schooling.Skills to effectively supervise and manage the department and meet goals. Must be personable, tactful, patient, tolerant, seervtive and self-motivated.Ability to multi-task.Dept. of Health TB Clearance.Food Safety Certification, preferred

NOw Hiring - Chef de Cuisine / Team Leader of Prepared FoodsPlum Market Bloomfieldoods3675 West Maple Rd., Bloomfield Twp, MM 48301We are committed to offering the very best selections of natural, organic, local, and specialty items in a full-service retail grocery shopping experience. Our aisles are filled with inviting aromas and unexpected delights. Plum Market is not your neighborhood supermarket. It is much, much more. We want nothing less than to revolutionize the way your family shops for food. Our employees have a passion to provide the highest quality food and essentials for achieving a better lifestyle. Our teams make our customers their top priority and deliver the best possible experience through extraordinary customer service. The Chef de Cuisine (Prepared Foods Team Leader) is responsible for the exceptional execution of Guest Service by the entire prepared foods department. He/she is responsible for managing department inventory, margin, labor budgets, pricing integrity, and merchandising standards. He/she will ensure all prepared foods Team Members receive proper training and supervision. The Chef de Cuisine will ensure the highest level of execution in regards to ordering, receiving, unloading, storage, rotation, merchandising and preparation of food.Qualifications:Ability to model and provide exceptional Guest Service.Must have a love of natural, organic and specialty food.Must be a passionate Chef, with creative ideas.Ability to lead by example and set clear expectations.Must have a minimum two years in a leadership position capacity or equivalent.Able to oversee and train in all areas of kitchen management including proper rotation and labeling, and food safety and sanitation.Excellent written and verbal communication skills; strong organizational skills.Must be proficient in Microsoft Word, Excel and Outlook.Ability to work a variety of shifts including nights, weekends and holidays.Stand and walk for up to 4 hours without a break. Ability to bend and stoop to grasp objects, climb ladders, lift loads, up to 50 lbs. unassisted, push and pull carts weighing up to 100 lbs. unassisted.Responsibilities:Model and provide exceptional Guest Service.Responsible for Prepared Foods department achieving 90% average on all Mystery shop scores.Will train, mentor and coach Team Members to succeed.Must achieve maintain budgeted comps and margins.Effectively resolve guest issues.Daily execution and maintenance of hot bar, cold bar, soup bar, olive bar, salad case, sandwich case, carving station and packaged prepared foods.Must oversee any catering.Assign Prep lists.Wear a cut glove.Maintain a clean and sanitized workstation.Maintain all compliance logs.Inventory and order for the department. Must meet all deadlines in terms of invoices, purchase journals, scheduling etc.Must track Team Member time and attendance.Write an effective weekly labor schedule and adhere to the labor budget. Prepare and administer discussion notes and written notices of discipline.Write and administer performance reviews. Effectively communicate with Guests, Team Members and Store Leadership.Ensure Team Member compliance of all relevant Plum Market policies and standards.Benefits of working at Plum MarketPart-time and Full-time positions availableCompetitive PayVariety of medical, dental, and vision benefits401K20% off Team Member Discount50% off Team Member Lunch DiscountAbility to participate in the My Rewards program while shopping where you work.Plum Market offers a desirable and rewarding place to work. Employment is contingent on a successful background Check.

NOw Hiring - Chef de Cuisine / Team Leader of Prepared FoodsPlum Market Bloomfieldoods3675 West Maple Rd., Bloomfield Twp, MM 48301We are committed to offering the very best selections of natural, organic, local, and specialty items in a full-service retail grocery shopping experience. Our aisles are filled with inviting aromas and unexpected delights. Plum Market is not your neighborhood supermarket. It is much, much more. We want nothing less than to revolutionize the way your family shops for food. Our employees have a passion to provide the highest quality food and essentials for achieving a better lifestyle. Our teams make our customers their top priority and deliver the best possible experience through extraordinary customer service. The Chef de Cuisine (Prepared Foods Team Leader) is responsible for the exceptional execution of Guest Service by the entire prepared foods department. He/she is responsible for managing department inventory, margin, labor budgets, pricing integrity, and merchandising standards. He/she will ensure all prepared foods Team Members receive proper training and supervision. The Chef de Cuisine will ensure the highest level of execution in regards to ordering, receiving, unloading, storage, rotation, merchandising and preparation of food.Qualifications:Ability to model and provide exceptional Guest Service.Must have a love of natural, organic and specialty food.Must be a passionate Chef, with creative ideas.Ability to lead by example and set clear expectations.Must have a minimum two years in a leadership position capacity or equivalent.Able to oversee and train in all areas of kitchen management including proper rotation and labeling, and food safety and sanitation.Excellent written and verbal communication skills; strong organizational skills.Must be proficient in Microsoft Word, Excel and Outlook.Ability to work a variety of shifts including nights, weekends and holidays.Stand and walk for up to 4 hours without a break. Ability to bend and stoop to grasp objects, climb ladders, lift loads, up to 50 lbs. unassisted, push and pull carts weighing up to 100 lbs. unassisted.Responsibilities:Model and provide exceptional Guest Service.Responsible for Prepared Foods department achieving 90% average on all Mystery shop scores.Will train, mentor and coach Team Members to succeed.Must achieve maintain budgeted comps and margins.Effectively resolve guest issues.Daily execution and maintenance of hot bar, cold bar, soup bar, olive bar, salad case, sandwich case, carving station and packaged prepared foods.Must oversee any catering.Assign Prep lists.Wear a cut glove.Maintain a clean and sanitized workstation.Maintain all compliance logs.Inventory and order for the department. Must meet all deadlines in terms of invoices, purchase journals, scheduling etc.Must track Team Member time and attendance.Write an effective weekly labor schedule and adhere to the labor budget. Prepare and administer discussion notes and written notices of discipline.Write and administer performance reviews. Effectively communicate with Guests, Team Members and Store Leadership.Ensure Team Member compliance of all relevant Plum Market policies and standards.Benefits of working at Plum MarketPart-time and Full-time positions availableCompetitive PayVariety of medical, dental, and vision benefits401K20% off Team Member Discount50% off Team Member Lunch DiscountAbility to participate in the My Rewards program while shopping where you work.Plum Market offers a desirable and rewarding place to work. Employment is contingent on a successful background Check.

Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson Blu's overall mission, vision values and strategies Participates in the development of the hotel's business strategies Develops and implements strategies for hotel kitchen that support achievement of the hotel's goals Monitors status regularly and adjusts strategies as appropriate Develops the annual budget in conjunction with the Executive Committee Develops and implements strategies for hotel's banquet, kitchen and food & beverage operations that support achievement of the hotel's goals Develops and implements menu and dining strategies which are aligned with the hotel's targeted market position Keeps current with local competition; adjusts menu periodically to create a "point of difference" in the marketplace Researches customer preferences and develops a menu which incorporates local foods and flavors in a upper upscale dining experience Seeks out sources for fresh food; monitors all produce and meat for freshness Tailors menu based on product availability; creates distinctive daily specials that incorporate seasonal or special order ingredients Maintains product consistency by conducting inspections of seasonings, portion and appearance of food Coordinates service with restaurant and banquet operations Manages the kitchen operation Implements annual budget; monitors actual versus budgeted expenses Recommends menu pricing Oversees the inventory, purchasing and disbursement of all supplies Ensures that proper sanitation practices and documentation are followed Schedules staff based upon forecasted volumes Prepares reports summarizing food & beverage profitability, customer satisfaction, etc. Supports Food & Beverage Outlets Works closely with Restaurant Chef to ensure success of Restaurant Manages Food & Beverage Outlets as needed Assists in training restaurant kitchen staff Develops and implements strategies and practices which support employee engagement Recruits and selects qualified candidates Provides employees with the orientation and training needed to understand expectations and perform job responsibilities Communicates performance expectations and provides employees with on-going feedback Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential Drives employee engagement through the creation and implementation of departmental action plans Leads staff meetings Creates 100% guest satisfaction by providing the Radisson Blu experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork Communicates and reinforces the vision for Yes I Can! service to employees Ensures that employees provide Yes I Can! genuine hospitality and teamwork on an ongoing basis Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis Seeks opportunities to improve the customer experience by seeking customer feedback and reviewing management reports and developing strategies to improve department and hotel services Provides employees with the tools, training and environment they need to deliver Yes I Can! service and teamwork REQUIREMENTS: Minimum of five years progressive hotel banquet kitchen experience, five years as Executive Chef preferable Previous supervisory experience required Minimum of two years experience at an upper upscale brand property within the past five years Minimum 2 year culinary degree required, three - four year degree preferred Able to resolve conflicts guests, supervisor and employee Able to collaborate effectively with other hotel employees and managers to ensure teamwork Excellent multitasking skills Basic computer skills required Extensive knowledge or menu development, knowledge of both international and domestic dishes PHYSICAL DEMANDS Ability to lift 50 pounds on a regular basis Ability to push and pull carts weighing up to 250 pounds occasionally Ability to sit at a desk for up to 5 hours Ability to stand for extended periods of time Ability to work in extreme conditions like freezers and kitchens

Job Summary The Chef De Cuisine is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation.The Chef De Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction. Education & Experience A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Physical Requirements Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. General Requirements Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Wyndham Hotels & Resorts Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Wyndham Hotels & Resorts Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Fundamental Requirements Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Wyndham standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. COMPANY OVERVIEW: Wyndham Hotels & Resorts is the largest hotel franchisor in the world and a leading hotel management company. We stand 20 brands strong across 9,000 hotels in more than 80 countries, and we offer the most diverse collection of hotel experiences in the world. Our iconic brands, united by the richest and simplest rewards program in the business, make hotel travel possible for all. Our hotel owners are the stewards of our brands, and together, we champion everyday travelers. We believe guests deserve great experiences, and our robust portfolio-distinguished by our leading economy and midscale brands-delivers just that. We are AmericInn® by Wyndham, Baymont® by Wyndham, Days Inn® by Wyndham, Dazzler® by Wyndham, Dolce Hotels and Resorts® by Wyndham, Esplendor® Boutique Hotels by Wyndham, Hawthorn Suites by Wyndham®, Howard Johnson® by Wyndham, La Quinta® Inns & Suites, Microtel by Wyndham®, Ramada Encore by Wyndham, Ramada Worldwide® by Wyndham, Super 8® by Wyndham, The Trademark Collection® by Wyndham, Travelodge® by Wyndham, TRYP by Wyndham®, Wingate by Wyndham®, Wyndham Garden®, Wyndham Grand® and Wyndham Hotels and Resorts®.

Description With everything we do, we believe a stay with us will enhance your life by creating memories that last a lifetime. How do we accomplish this? We place food and service at the heart of everything we do! We just happen to operate a phenomenal resort called Nemacolin; you should come and grow your career here! The Chef de Cuisine is second in command in the kitchen and is generally in charge of food productions. The chef is highly specialized and usually is in charge of only one kitchen. The Chef ensures that all food production workers are performing their duties as prescribed by the quality of standards established by the executive chef. The Chef assumes all the duties of the executive chef in the chef's absence. Be Excellent, Be Engaged, Be Empowered to Create Lifelong Memories! Essential Functions: Establishes menu forecasts based on house counts or business forecast, previous experience, date, etc. Posts menu forecasts and prop list for all kitchen associates to view Supervises kitchen preparation service of all stations Verifies that all portion sizes, quality standards, department rules/policies/procedures are maintained by kitchen associates. Supervises and assists in the production of all food items Assists chef in placing of all meat, fish, and produce orders. Assists in scheduling of all kitchen associates. Takes accountability for all guest complaints and makes sure problem is taken care of. Reports problem to executive chef. Verifies and assists in the placing of all requisitions to warehouse for food items, chemicals, liquors, and paper. Completes line up with servers and restaurant manager every night prior to opening to review special veg, starch, soup, and gives explanation of all questions asked. Qualifications: Degree from post secondary culinary arts training program A minimum of five years in food preparation position Training in specialization Must be at least 18 years of age Must be able to speak English Must be able to read and write to facilitate the communication process Must be able to work flexible hours, weekends, holidays, etc. Must be able to speak clearly and listen attentively to kitchen associates, dining room staff, and guests

NOw Hiring - Chef de Cuisine / Team Leader of Prepared FoodsPlum Market Bloomfieldoods3675 West Maple Rd., Bloomfield Twp, MM 48301We are committed to offering the very best selections of natural, organic, local, and specialty items in a full-service retail grocery shopping experience. Our aisles are filled with inviting aromas and unexpected delights. Plum Market is not your neighborhood supermarket. It is much, much more. We want nothing less than to revolutionize the way your family shops for food. Our employees have a passion to provide the highest quality food and essentials for achieving a better lifestyle. Our teams make our customers their top priority and deliver the best possible experience through extraordinary customer service. The Chef de Cuisine (Prepared Foods Team Leader) is responsible for the exceptional execution of Guest Service by the entire prepared foods department. He/she is responsible for managing department inventory, margin, labor budgets, pricing integrity, and merchandising standards. He/she will ensure all prepared foods Team Members receive proper training and supervision. The Chef de Cuisine will ensure the highest level of execution in regards to ordering, receiving, unloading, storage, rotation, merchandising and preparation of food.Qualifications:Ability to model and provide exceptional Guest Service.Must have a love of natural, organic and specialty food.Must be a passionate Chef, with creative ideas.Ability to lead by example and set clear expectations.Must have a minimum two years in a leadership position capacity or equivalent.Able to oversee and train in all areas of kitchen management including proper rotation and labeling, and food safety and sanitation.Excellent written and verbal communication skills; strong organizational skills.Must be proficient in Microsoft Word, Excel and Outlook.Ability to work a variety of shifts including nights, weekends and holidays.Stand and walk for up to 4 hours without a break. Ability to bend and stoop to grasp objects, climb ladders, lift loads, up to 50 lbs. unassisted, push and pull carts weighing up to 100 lbs. unassisted.Responsibilities:Model and provide exceptional Guest Service.Responsible for Prepared Foods department achieving 90% average on all Mystery shop scores.Will train, mentor and coach Team Members to succeed.Must achieve maintain budgeted comps and margins.Effectively resolve guest issues.Daily execution and maintenance of hot bar, cold bar, soup bar, olive bar, salad case, sandwich case, carving station and packaged prepared foods.Must oversee any catering.Assign Prep lists.Wear a cut glove.Maintain a clean and sanitized workstation.Maintain all compliance logs.Inventory and order for the department. Must meet all deadlines in terms of invoices, purchase journals, scheduling etc.Must track Team Member time and attendance.Write an effective weekly labor schedule and adhere to the labor budget. Prepare and administer discussion notes and written notices of discipline.Write and administer performance reviews. Effectively communicate with Guests, Team Members and Store Leadership.Ensure Team Member compliance of all relevant Plum Market policies and standards.Benefits of working at Plum MarketPart-time and Full-time positions availableCompetitive PayVariety of medical, dental, and vision benefits401K20% off Team Member Discount50% off Team Member Lunch DiscountAbility to participate in the My Rewards program while shopping where you work.Plum Market offers a desirable and rewarding place to work. Employment is contingent on a successful background Check.

Job Description Summary: Benchmark's company culture is central to our management philosophy. The company's stated purpose is "to provide an entrepreneurial environment where determined people dare to create, share, and build futures. To be the "benchmark" by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey. BASIC FUNCTION: The Chef de Cuisine is an experienced professional Chef who possesses necessary skills in all areas of a 3 meal a la carte, grab & go and buffet dining. The Chef de Cuisine should display a cooking style that reflects traditional southern fare and innovative cuisines in order to promote the appeal and prestige of all dining outlet at the property. Job Description: QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE Five years' experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements. Ability to exceed expectations in hands on cooking audition. ESSENTIAL FUNCTIONS: Ensure standards of preparation, quality, consistency and presentation of food in all outlets and Room Service. Supervising, developing and training the Fine Dining ala carte and restaurant buffet Line Cooks. Maintaining accurate inventory and ordering specialty items. Create ongoing training documents to share with cooks and FOH that describe the dishes prepared in the outlets. Producing new / special menus for the Fine Dining Room using seasonal food products. Working closely with all cooks to maintain open communication between the Kitchen and all outlets. Ensuring cost/product control on all menu items in the Culinary Department. Act in conjunction with H.R. in the processing of employee new hires, time edits and disciplinary actions. Maintaining a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources. Maintain the highest level of employee/guest relations. Review kitchen schedules and adjust accordingly to the labor / workload forecast. Prepare and review employee evaluations for outlet team members. Act in conjunction with our Public Relations Department / Firm to promote food venues. Creating and / or developing daily requisitions for foods and supplies.

We are seeking experienced Chef de Cuisine/Kitchen Managers for Public School 310 and Public School 818, our trendy gastro pub restaurants located in Culver City and Sherman Oaks. Chef de Cuisine/Kitchen manager will be responsible for: · Hiring, training, performance management and discipline of kitchen Team Members · Managing costs both Food and Labor · Managing in house inventory and in restaurant purchasing · Ensuring consistency and proper portioning of all good · Working with corporate culinary team to develop additional menu items · Ensuring kitchen is clean and sanitary and kitchen equipment is up kept and in proper working order Qualified candidates will have 3+ years of experience as Chef de Cuisine or Kitchen and have experience on all stations on the line. Must have exceptional communication and decision-making skills. Must have knowledge of correct portions and positions on plates. Must be proactive and punctual and possess excellent leadership skills. Must be fluent in written and spoken English.

Position Purpose: Responsible for all food planning, preparation, production and control for all food and catering facilities that meet Good Eats Group standards of quality. Coach team members in sharing the Good Eats Group Culture and curate the development of all team members. ESSENTIAL FUNCTION Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, ordering, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from guests, social media outlets and team members, make judgements and take action to implement suggestions for improvement. Maintain working rapport with all team members for efficient operation and service to the guests. Organize and conduct meetings with the culinary team. Collaborate on the menu creation with cross-functional team, implement new seasonal/regional menus. Present menu items for monthly, weekly, promotional and holiday marketing. Leverage menu offerings based on current food trends and regional tastes. Invent menu selections for special catering themes and parties in accordance with guest's budgetary guides and expectations. Confer with the General Manager regarding any new selections and changes. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. Special projects and assignments for continuous improvement. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. · Assist General Manager in estimating annual food budget · Observe the latest trends in food presentation/pricing and menu offerings · Monitor food preparation, plate presentation, sanitation and guest service during peak periods to oversee restaurant operations · Maintain team member schedule for proper staffing · Repair or report any equipment in need of repair or replacement to General Manager · Perform other duties as requested, such as VIP parties and team meeting meetings · Participate in the Manager-on-Duty Program as designated by the General Manager

Reach your potential at Mauna Kea Resort where team members feel a true sense of belonging. Our 'ohana works together to deliver world class service with Aloha. Become apart of the legacy at Mauna Kea Resort. Position Summary: Oversee the daily operation of the kitchen including menu creation. Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food. Prepare and cook food items, requisition needed supplies and food items. Inspect kitchen equipment; check on usability of stored and refrigerated items. Assume the responsibility of the Executive Chef in his/her absence. Minimum Qualifications:6 years related work experience and schooling.Skills to effectively supervise and manage the department and meet goals. Must be personable, tactful, patient, tolerant, seervtive and self-motivated.Ability to multi-task.Dept. of Health TB Clearance.Food Safety Certification, preferred

We are seeking experienced Chef de Cuisine/Kitchen Managers for Public School 310 and Public School 818, our trendy gastro pub restaurants located in Culver City and Sherman Oaks. Chef de Cuisine/Kitchen manager will be responsible for: · Hiring, training, performance management and discipline of kitchen Team Members · Managing costs both Food and Labor · Managing in house inventory and in restaurant purchasing · Ensuring consistency and proper portioning of all good · Working with corporate culinary team to develop additional menu items · Ensuring kitchen is clean and sanitary and kitchen equipment is up kept and in proper working order Qualified candidates will have 3+ years of experience as Chef de Cuisine or Kitchen and have experience on all stations on the line. Must have exceptional communication and decision-making skills. Must have knowledge of correct portions and positions on plates. Must be proactive and punctual and possess excellent leadership skills. Must be fluent in written and spoken English.

Reach your potential at Mauna Kea Resort where team members feel a true sense of belonging. Our 'ohana works together to deliver world class service with Aloha. Become apart of the legacy at Mauna Kea Resort. Position Summary: Oversee the daily operation of the kitchen including menu creation. Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food. Prepare and cook food items, requisition needed supplies and food items. Inspect kitchen equipment; check on usability of stored and refrigerated items. Assume the responsibility of the Executive Chef in his/her absence. Minimum Qualifications:6 years related work experience and schooling.Skills to effectively supervise and manage the department and meet goals. Must be personable, tactful, patient, tolerant, seervtive and self-motivated.Ability to multi-task.Dept. of Health TB Clearance.Food Safety Certification, preferred

Dining Commons. Reporting to the Executive Chef, the Chef de Cuisine assists in the daily administrative operations of the kitchen and ensures the quality presentation of all food served and meets the standards established by the Director of Culinary Excellence. Essential Functions •Assists the Executive Chef to ensure the proper training of all culinary team members in place for optimal production results.•Works with the General Manager on scheduling the culinary teams. •Makes decisions on menu choices and new recipes.•Advises the Sous Chef on food preparation and inspection. Georgia Southern University is a Tobacco Free Campus. Minimum Education Required Associate's Degree or two years of post-secondary education Could a level of job-related experience higher than the minimum required for the position substitute for the minimum level of education? No Minimum Experience Required Three or more years of related work experience Could a level of education higher than the minimum required for the position substitute for the minimum level of job-related experience? No Knowledge, Skills & Abilities Effective communication (verbal and written), organization and human relations skills; ability to work well in a diverse environment; proficiency with computer and Microsoft Office Applications software including word processing, spreadsheets, and databases; legally authorized to work in the United States; successful completion of background investigation prior to employment Preferred Education Preferred Experience Five or more years of related work experience, including supervisory experience $36,500

The Shack an award winning restaurant in central VA, is seeking a Chef de Cuisine to help guide out team & restaurant in expansion. The Shack is a small 26 seat restaurant serving a constantly changing pre fixe menu, that evolves from day to day, week to week, season to season that touches on Southern, Appalachian and Eastern European foodways. This is an opportunity for a young chef to develop their own voice and start to make a name for themselves in the industry. This is a salaried position with benefits.Applicant Must Have--Strong Communication Skills-Leader Ship Skills-Work Clean & Highly Organized (our kitchen is very small)-Self Motivation and Detail oriented-Be able to except constructive criticism-Hunger for knowledge-Physically able to deal with hours and stress of running a kitchen-Ability to relocate to a beautiful area in central VA

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

Oregons leading family-owned winery seeks to hire a Chef de Cuisine to assist in managing its elegant estate based restaurant in one of the states most beautiful settings. The successful candidate will have mastered all aspects of fine dining cuisine, ensuring the highest quality in every regard. The King Estate Winery culinary staff includes pastry, baking and charcuterie specialists, as well as on-site estate gardens, orchards, berries. Key Qualifications: Minimum of 5 years culinary experience in a fine dining setting. Driven by a vision of culinary excellence and hospitality. Proficiency executing various cooking methods, ingredients, equipment and processes Ability to multitask and work efficiently under pressure Knowledge of best cooking practices for large groups Strong financial and business acumen with proven ability to oversee cost control, labor, management and bottom line profitability while sourcing excellent ingredients focused on local and regional foods Follows the guidance of the Executive Chef with menu design and coordination Excellent communication skills to connect with all culinary departments on the daily requirements, functions and last minute events Effective leadership qualities, driven by respectEssential Job Functions Manage event inventory requesitions and order requests Create event meal prep lists and timelines Submit labor requests for event prior to schedule posting Executive event prep and production Prepare houseguest meals and events; ensure proper delivery Assist in design speciality menus and packages Assist prep and production team when needed Maintain clear communication with culinary management team Attend weekly culinary meetings, providing agenda items and weekly report Fill weekly manager on duty shiftsSalary commensurate with experience and qualifications and includes full company benefits. Please submit your Resum/CV to .

Oregons leading family-owned winery seeks to hire a Chef de Cuisine to assist in managing its elegant estate based restaurant in one of the states most beautiful settings. The successful candidate will have mastered all aspects of fine dining cuisine, ensuring the highest quality in every regard. The King Estate Winery culinary staff includes pastry, baking and charcuterie specialists, as well as on-site estate gardens, orchards, berries. Key Qualifications: Minimum of 5 years culinary experience in a fine dining setting. Driven by a vision of culinary excellence and hospitality. Proficiency executing various cooking methods, ingredients, equipment and processes Ability to multitask and work efficiently under pressure Knowledge of best cooking practices for large groups Strong financial and business acumen with proven ability to oversee cost control, labor, management and bottom line profitability while sourcing excellent ingredients focused on local and regional foods Follows the guidance of the Executive Chef with menu design and coordination Excellent communication skills to connect with all culinary departments on the daily requirements, functions and last minute events Effective leadership qualities, driven by respectEssential Job Functions Manage event inventory requesitions and order requests Create event meal prep lists and timelines Submit labor requests for event prior to schedule posting Executive event prep and production Prepare houseguest meals and events; ensure proper delivery Assist in design speciality menus and packages Assist prep and production team when needed Maintain clear communication with culinary management team Attend weekly culinary meetings, providing agenda items and weekly report Fill weekly manager on duty shiftsSalary commensurate with experience and qualifications and includes full company benefits. Please submit your Resum/CV to .

McGuire Moorman Hospitality group is looking to grow its management teams while developing new concepts and restaurants. Chef De Cuisine, Sous chefs and experienced line cooks wanted. Job Responsibilities & Requirements: 3-5 years in an Executive Sous, Chef de Cuisine or Executive Chef role Ability to track, monitor and correct food and labor costs Must have STRONG communication skills Flexibility in scheduling, working weekends and holidays Positive attitude Strong work ethic & organizational skills Beyond the valued hard work McGuire Moorman offers: Medical Benefits: Full Medical & Dental paid after 90 days of employment Dining Benefits: Employee + 1 guest receive 100% off food at his/her home restaurant Employee + guests receive 50% off food at all other MMH restaurants GYM Benefits: $35/month local gym membership, while employed. + Free weekly classes including yoga and boot camps. We are a growing restaurant group with opportunities for advancement; please send us your resume for review. visit for information about our restaurant group.