2222 jobs found

ReceivingLine ChecksManaging High Volume Production KitchenLabor & Food Cost AnalysisInventory ManagementServSafe CertifiedStrong Communication Skills Competitive Salary, Expenses, Benefits & Bonus ProgramEmail resume

Job Description The Chart House has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Sous Chef / Kitchen Manager - Boston, MA Essential Duties and Responsibilities: Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 2 years of Culinary Management experience in an upscale/fine dining establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more EOE Address 60 Long Wharf City Boston State Massachusetts ZipCode 02110 Auto req ID 22382BR

Job Ad Every P.F. Chang's chef knows that with great honor comes the great responsibility of conquering a 3,000-degree flame. Yes, you read that right, 3,000 degrees! Looking to work for a bold concept that believes cooking from scratch is the only way to go? Have a little pyro in your system? We revel in people like you! Fun Fact: Did you know that a wok has three cooking zones - conduction, condensation, and convection? Check out this video to learn more! Do you: Have the vision to be the leader in providing unforgettable and craveable cuisine consistently for our guests? Love meaningful work and have a passion for high quality, fresh ingredients? Want to work for a scratch cooking, industry leader with a family atmosphere? Have an interest in learning or perfecting century old wok cooking techniques? Possess strong leadership skills and a desire to invest your time and energy into building great teams and a successful career? Keep reading to learn more about what it means to live the #pfchangslife ! As a Sous Chef, you will: Lead A Cut Above Kitchen: : Lead a high volume, farm-to-wok scratch kitchen of passionate people through knowledge, technique, and experience Drive Genuine Excellence : Excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards Create an Of Service Culture : Promote a fun and positive family-style work environment Motivate & Mentor : Develop and inspire your culinary team to remain Curious continuing to learn and teach. Boost Financial Performance : Build sales and maximize financial success for your restaurant Inspire Vibrant Hospitality : Ensure guest satisfaction through memorable culinary experiences Job Description Requirements: 2+ years of experience of back of house operations management Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly team members Involvement/understanding of managing inventory, cost of goods and overall control of financials Preferences: Bilingual in English and Spanish Experience working in an upscale scratch kitchen concept Culinary degree or culinary certificate Career Advantages: Expand your culinary experience in wok cooking and kitchen management Comprehensive benefits plan with options for Medical, Dental, Vision and 401K Competitive salary with quarterly bonus opportunity Paid holidays and vacation Clear path for growth and career advancement Meal benefits If this culinary opportunity sounds like you, apply today, and get ready to live the #pfchangslife ! *CB*

Job Description Morton's The Steakhouse has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Sous Chef / Kitchen Manager - Louisville, KY Essential Duties and Responsibilities: Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 2 years of Culinary Management experience in an upscale/fine dining establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more EOE Auto req ID 22824BR City Louisville State Kentucky Concept / Brand Morton's Louisville

Job Description Bubba Gump has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Sous Chef / Kitchen Manager - San Francisco, California Essential Duties and Responsibilities: Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 2 years of Culinary Management experience in a full-service, structured dining establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more EOE Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction record Address Pier 39 City San Francisco State California ZipCode 94133 Auto req ID 23075BR

Position Title: CHEF MANAGER Reports To: DM As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing corporate dining business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: Full culinary management of food service operation to include inventory, ordering and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products Possesses a passion for customer service Preferred Qualifications: Associate's degree in Culinary Arts is desired Must have a working knowledge of HACCP Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with catering needed Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Eurest today! Eurest is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Req ID: 321476 Eurest MICHELE L PEDERSEN SALARIED EXEMPT

One of the most popular restaurants in Erie is seeking a skilled Executive Sous Chef / Kitchen Manager who wants to join a Great Concept, Grow their Career, and Have Fun at Work with one of the leading concepts in the city doing high volume. This exciting opportunity for the right Executive Sous Chef / Kitchen Manager offers great training, great compensation & benefits, and much more in a beautiful restaurant environment.RequirementsIf you meet the requirements and have a Passion for the Industry and Love to Please the Guest, we will provide a Package that includes the followingSuccessful Executive Sous Chef / Kitchen Manager Candidates will have 2+ years of Executive Sous Chef / Kitchen Manager Experience in Full-Service Restaurants Leading Teams, Delivering Memorable Service, and the ability to Drive Profits. Experience with higher end concepts preferred.Up to $55K base salary, plus great bonus structure 401K with company contribution Medical, dental, and vision insurance Paid time off Short and Long-term disability Comprehensive Training Programs Life insuranceGreat Career Opportunities People first company culture Promote from within philosophyALL INQUIRIES 100% CONFIDENTIALResourceOne and its Recruiters have been leaders in the recruiting industry for decades and we operate at NO COST to the candidates we represent. Our clients pay us to help find great talent for their management hiring needs nationwide. We focus on your needs and present real job openings for our clients to you that are often times not advertised anywhere else.

Perkins Management Services Company is a growing food service company. We are looking for a CHEF MANAGER for one of our newest clients, Roanoke/Chowan Community College. The CHEF MANAGER is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance. In conjunction with direct reports, (s)he shall develop strategic operational plans aligned with the client's mission, vision, and objectives to include sustainable practices while balancing the fiscal constraints of the operation. Establish and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products.Responsible for menu planning and development.Ensure that requirements for appropriate sanitation and food safety levels in respective areas are met.Develop and be accountable for a safe culture that creates a work environment where no one gets hurt.Develop operational component forecasts; monitor expenses and reports all variances.Responsible for component's budgeting and accounting functions.Conduct periodic inventory.Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, and labor management.Recruit, hire, develop, and retain front line team.Drive customer service and employee engagement through effective use of customer and employee engagement surveys.Maintain records to comply with PMS, government, and accrediting agency standards.Develop marketing plan for account.Look for opportunities to implement new products and services which support sales growth and client retention.Identify vertical sales growth opportunities and communicates with appropriate subject matter experts.Coordinate all catering events on campus. QUALIFICATIONS: The ideal candidate should have 1-3 years of food service experience as a chef with managerial experience. The candidate should be able to work independently. Serv Safe Certification required. PMSC is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer. Candidates are considered for employment with PMSC without regard to their race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, political beliefs, military status, marital status, veteran status or other classification protected by applicable federal, state or local law.

What do we doRed Rabbit is a fast-growing, mission-driven business. We set out to tackle the obesity crisis affecting children in our community and have built an award-winning innovative model that offers healthy breakfasts, lunches and snacks to tens of thousands of children in more than 175 schools throughout New York City every day. About the RoleThe Kitchen Manager leads a team of 20 - 30 kitchen team members in the daily cooking and expediting of thousands of meals at our commissary kitchen in East Harlem. Responsibilities are equally split between culinary tasks such as food safety, inventory management, recipe consistency, etc and operational tasks such as plating, packing and expediting. The ideal candidate has significant experience in kitchen operations from both a culinary and operating standpoint. This role requires great attention to detail, a commanding presence and a cool head under pressure. A high emphasis is placed on candidates' ability to train and motivate their team to excel beyond standards and expectations. Job FunctionsTrain, coach and develop kitchen team members including prep cooks, cooks and porters. Engage team members and create a supportive environment that encourages team cohesion, member retention, and excellent performance.Lead staff to safely and accurately execute high-volume meal preparation while adhering to strict production schedules. Create systems to minimize/eliminate errors and improve accuracy rate. Make quick decisions and be the "go-to" voice in the room. Directly responsible for daily culinary execution. Maintain food-safe kitchen at all times. Perform quality control on all menu items and ensure recipe consistency and integrity. Improve food cost through disciplined inventory management and creative menu planning. Skills & Requirements5+ years professional culinary experience in a fast paced role either in the service industry (i.e. restaurants) and/or high-volume kitchen production (i.e. commissary kitchen)2+ years supervisory experienceDemonstrated knowledge of proper food safety and sanitation practicesDemonstrated understanding of natural and organic productsMust have thorough communication skillsMust be extremely well organized, detail-oriented and have the ability to multi-taskMust be reliable, function well within a team and work calmly and efficiently in a fast moving environment.Must have NYC food handlers license or certificateMust share our passion for improving nutrition and health in schoolsAssociates degree in culinary arts a plusBilingual (English and Spanish) a plus Job Type: Full time.Typical hours: Monday - Friday 7am - 3pmLocation: Harlem, NYReports to: VP of OperationsCompensation: $60K - $70K (plus benefits) About The CompanyRed Rabbit is growing fast - together we are changing the way an entire generation approaches food, through our whimsical menus, sustainable business practices and a focus on doing work that matters. If this sounds like the kind of company you want to be a part of, you may be the perfect fit! Pro tip: When applying to this job, note we value creativity in thinking and real problem-solving skills. Tell us how you've added value to a team in the past and why you want to join Red Rabbit. Red Rabbit is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to age, race, creed, color, national origin, ancestry, marital status, or sexual orientation.

One of the most popular restaurants in Erie is seeking a skilled Executive Sous Chef / Kitchen Manager who wants to join a Great Concept, Grow their Career, and Have Fun at Work with one of the leading concepts in the city doing high volume. This exciting opportunity for the right Executive Sous Chef / Kitchen Manager offers great training, great compensation & benefits, and much more in a beautiful restaurant environment.RequirementsIf you meet the requirements and have a Passion for the Industry and Love to Please the Guest, we will provide a Package that includes the followingSuccessful Executive Sous Chef / Kitchen Manager Candidates will have 2+ years of Executive Sous Chef / Kitchen Manager Experience in Full-Service Restaurants Leading Teams, Delivering Memorable Service, and the ability to Drive Profits. Experience with higher end concepts preferred.Up to $55K base salary, plus great bonus structure 401K with company contribution Medical, dental, and vision insurance Paid time off Short and Long-term disability Comprehensive Training Programs Life insuranceGreat Career Opportunities People first company culture Promote from within philosophyALL INQUIRIES 100% CONFIDENTIALResourceOne and its Recruiters have been leaders in the recruiting industry for decades and we operate at NO COST to the candidates we represent. Our clients pay us to help find great talent for their management hiring needs nationwide. We focus on your needs and present real job openings for our clients to you that are often times not advertised anywhere else.

ABOUT POMONA COLLEGE: Located near Los Angeles, California, Pomona College is widely regarded as one of the nation's premier liberal arts colleges. Established in 1887, Pomona College is known for small classes, a challenging curriculum, close relationships between students and faculty, and a range of student research and leadership opportunities. Pomona is a member of The Claremont Colleges. POSITION SUMMARY: The Chef Manager supports the global campus community by providing students, guests, faculty and staff with outstanding cuisine and cutting-edge menus while delivering exceptional customer service. This position works collaboratively with the Executive Chef and General Manager in developing and supervising production, culinary standards, and safety. This role also conducts staff training, ensures compliance with HACCP guidelines, and monitors performance of kitchen staff. The Chef Manager works directly with the Dining Management team to ensure that food policies and programs promote excellence in food quality and presentation, while promoting and shaping sound sustainable business practices while cultivating the latest trends in collegiate dining services. ESSENTIAL FUNCTIONS: The Chef Manager works independently and collaboratively to perform the following essential duties and responsibilities: Manage the daily operations of assigned Dining Halls, including human resources, financial performance, operating standards and community satisfaction. Provide clear direction and oversight of all department activities in order to develop and achieve annual goals, including budgeting, planning and staff development. Responsible for monitoring and evaluating secondary reports, and overall staff performance and daily assignments. Maintain an efficient, collegial, and proactive work environment within Dining Services and collaborating departments. Ensure compliance with safe food handling practices and the highest level of food quality and customer service is provided. Provide excellent and professional customer service to students, faculty, staff, and external customers. Resolve problems and follow up with customers directly to ensure full customer satisfaction, without unnecessarily referring customers to other staff members. Collaborate with and assist the General Manager and Executive Chef to develop, plan and implement new programs, events, projects, concepts, and marketing plans for Dining Services operations. This includes ongoing review and refinement of the existing comprehensive meal program. Plans develop and supervise a culinary team by using a comprehensive and innovative menu and Eatec, Agilsys food menu management system. Stay abreast of trends and developments in the food services and catering industry, such as menus, trends in consumer tastes, management issues, methods and equipment. Make recommendations for application into existing operations as necessary. Write various reports concerning kitchen or staff related issues. Coordinate special projects/tasks/duties and provide assistance as assigned. QUALIFICATIONS: High School Diploma, GED or equivalent combination of education and 5 years' experience is required. An AOS or Associate Degree from an accredited culinary program, hotel/restaurant school or equivalent educational experience is preferred. A minimum of 5 years of demonstrable culinary leadership as a chef or a related position experience is required. Increasing responsibility and knowledge of the food services industry in the areas of commercial kitchen and food service operations including menu planning and schedule production, automated food ordering, preparation, set-up, pricing, merchandising, presentation, maintenance is preferred. Knowledge of HACCP and experience at an academic institution is preferred. Must take and successfully pass California ServSafe Food Protection Manager Certification within 30 days of hire and successfully recertify every 5 years. Certified nutrition, sanitation, hospitality management, culinary training, and/or bakery training. Eligibility of Certified Chef de Cuisine (C.C.C.) or Certified Sous Chef (C.S.C.) through ACF. A valid driver's license is essential to drive College-owned vehicles. Must take and successfully pass a functional capacity test after job offer and prior to hire. Ability to handle all activities and highly confidential information with patience, discretion, good judgment, and tact while working with people from a wide variety of backgrounds. Must be able to safely lift and move supplies and equipment weighing up to 50 pounds and walk and stand for long periods of time. Must use exceptional organizational, time management, problem solving, and basic math skills to complete work with accuracy and a keen attention to detail, in a highly visible, deadline-driven environment. REQUIRED HOURS: The regular hours for this full time position are 40 hours per week, 5 days per week. Holiday, weekend and evening work hours will be required. Travel may be required. Regular hours may vary due to needs of the College or division. Must be willing to work a flexible schedule. ADDITIONAL POSITION DETAILS: Regular, full-time, exempt. Starting salary is $4,401.16 per month. TO APPLY: Please submit your resume with your application. Cover letter is optional. You may submit both resume and cover letter as one attachment in the My Experience section of the application under the "resume/CV" upload section, or as separate attachments. Once you submit your application, you will not be able to attach additional documents. POMONA COLLEGE REWARDS: Pomona College offers a wide variety of benefits and perks including health, dental, and vision plan options; paid time off; flexible spending accounts; retirement benefits; tuition assistance; fitness and wellness programs; rideshare incentives; and so much more! Pomona College prides itself in being an open, competitive, and equal opportunity employer.

MOUNTAIN LIVING, CITY PAY! We are offering $14-$18 per hour or more, depending on experience. We are looking for A Chef/Kitchen Manager, Prep and Line Cooks to build on the current success of the Commonwealth restaurant at Snoqualmie Pass for our busy Winter season. The COMMONWEALTH is the community centerpiece for The Pass Life a new residential development at Snoqualmie Pass at the base of the Summit West ski area. The restaurant shares a building with Dru Bru craft brewery and the Washington State Ski and Snowboard museum. Come ski, bike, snowboard, hike, paddle and lead the growth of one of the best mountain restaurants in the Northwest! If you are interested in contributing to our community, we would love to hear from you. Respond to this post with a resume and a brief note about yourself.

Head Baker/Executive Pastry Chef & Production ManagerAbout us: Byen Bakeri is a family-owned European bakery featuring hand-crafted, artisanal baked goods, located in Seattle. Our production team is fast-paced, detail-oriented and high energy. Were open 7 days a week.About the position: As our Head Baker and Production Manager, you are responsible for leading, developing and coaching a team of 6-9 production employees (bakers, pastry chefs, decorators and kitchen stewards). You will also be responsible for creating weekly schedules, managing food and labor costs, inventory and ordering, and working hands-on with the team to consistently produce our broad assortment of laminates, cakes, cookies and breads. The position reports to the bakery owner, and is a tremendous opportunity for an entrepreneurial leader looking to oversee a growing bakery business.Responsibilities include: Recruit, select, train, coach and retain qualified production team members. Establish team member accountabilities, and effectively communicate team assignments. Adjust labor and deployment based on business needs. Develop and maintain and effective cross-training approach. Hands-on oversight of team and production. Plan, prepare and produce all baked goods following traditional and modern recipes based on business demands. Ensure that recipes are followed, high quality standards are maintained and products are consistent. Ensure labor and food cost in the production area meet stated goals and objectives. Purchase, receive and store ingredients, maintaining adequate inventory levels to minimize outages and waste. Maintain a regular cleaning and maintenance schedule for all production areas and equipment. Manage unscheduled bakery maintenance as needed. Meet or exceed local food handling standards. Ensure proper safety procedures are being followed; address and resolve safety concerns. Develop strong working relationship with Front-of-House Manager and team in support of total business goals. Who you are: Minimum 7 years of Baking experience, with 2 or more years in a management or supervisory role. Culinary degree preferred. High proficiency in laminates, breads and cakes/cake decoration. Knowledgeable of all steps of baking process including (but not limited to) recipe development, scaling and mixing, dividing and shaping, proofing and baking. Experience should include laminates, cakes, fine pastries, and breads. Inspires and motivates others to achieve their full potential. Passionate about baking, food and flavors; ability to create unique and innovative recipes with strong customer appeal. Able to adjust and optimize production processes as our business grows. Strong time management skills; ability to effectively prioritize work activities for self and team. Strong team collaborator, focused on solutions, open to others ideas and calm under pressure. Remains composed under pressure. Punctual and reliable, and able to work nights (3-4 am start time), weekends and holiday periods to meet business needs. Must have the physical ability to carry out functions described above, which includes but is not limited to: standing most of the work day, lifting >50lbs., operating commercial ovens, sheeter, mixer. Must have valid Food Handlers card.What We Offer: Hours: Full-time. Competitive salary reflective of experience ($50K minimum). Benefits package including health insurance, paid vacation, and major holidays off. (Bakeri is closed Jan 1-2, July 4, Thanksgiving Day, Dec 25-26). Career growth opportunities as we expand. Positive, collaborative, respectful work environment.

Vespaio Restaurant is looking for experienced cooks and chefs to add to our culinary team. Must be accountable and professional. Able to keep a clean organized work space, work efficiently and quickly, and able to lead. If interested please email with an attached resume.

Job Ad Every P.F. Chang's chef knows that with great honor comes the great responsibility of conquering a 3,000-degree flame. Yes, you read that right, 3,000 degrees! Looking to work for a bold concept that believes cooking from scratch is the only way to go? Have a little pyro in your system? We revel in people like you! Fun Fact: Did you know that a wok has three cooking zones - conduction, condensation, and convection? Check out this video to learn more! Do you: Have the vision to be the leader in providing unforgettable and craveable cuisine consistently for our guests? Love meaningful work and have a passion for high quality, fresh ingredients? Want to work for a scratch cooking, industry leader with a family atmosphere? Have an interest in learning or perfecting century old wok cooking techniques? Possess strong leadership skills and a desire to invest your time and energy into building great teams and a successful career? Keep reading to learn more about what it means to live the #pfchangslife ! As a Sous Chef, you will: Lead A Cut Above Kitchen: : Lead a high volume, farm-to-wok scratch kitchen of passionate people through knowledge, technique, and experience Drive Genuine Excellence : Excel in a culinary-driven environment with the freshest ingredients, the cleanest kitchen, top of the line equipment, and high operating standards Create an Of Service Culture : Promote a fun and positive family-style work environment Motivate & Mentor : Develop and inspire your culinary team to remain Curious continuing to learn and teach. Boost Financial Performance : Build sales and maximize financial success for your restaurant Inspire Vibrant Hospitality : Ensure guest satisfaction through memorable culinary experiences Job Description Requirements: 2+ years of experience of back of house operations management Experience working in a hands-on, fast paced, high volume environment Experience mentoring and training hourly team members Involvement/understanding of managing inventory, cost of goods and overall control of financials Preferences: Bilingual in English and Spanish Experience working in an upscale scratch kitchen concept Culinary degree or culinary certificate Career Advantages: Expand your culinary experience in wok cooking and kitchen management Comprehensive benefits plan with options for Medical, Dental, Vision and 401K Competitive salary with quarterly bonus opportunity Paid holidays and vacation Clear path for growth and career advancement Meal benefits If this culinary opportunity sounds like you, apply today, and get ready to live the #pfchangslife !

Job Description Morton's the Steakhouse has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Sous Chef / Kitchen Manager - San Francisco, California Essential Duties and Responsibilities: Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: At least 2 years of Culinary Management experience in an upscale/fine dining establishment Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Discount Dining and Retail Program Management Referral Bonus Program Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. EOE Auto req ID 23021BR City Portland State Oregon Concept / Brand Morton's Portland

Sodexo, world leader in quality of life services, has an exciting new opening for aFood Production Manager 2in Indian Head, MD. This is a Military mess hall environment with 130,000 meals served annuallybetween 1 main and 1 satellite facility operating breakfast lunch, and dinner 365 days per year. Please note that the satellite facility is approx 30 mins away from the main facility and reliable transportation is required to travel between the 2 locations from time to time as needed.Full time, Permanent, Benefits

CATERING CHEF (KITCHEN MANAGER) ABOUT THE COMPANY Summit Event Productions, Inc. (DBA Summit Event Catering) is an off premise event catering company serving all of Southern California continuously since 1986. We produce about 600 catered events annually including weddings, company picnics, corporate events, charity galas and all social events from 100 to 10,000 guests, and with all styles of service. Our Mission Statement is simple. Great food, Great presentation and Great Service all executed by Great Staff equals Great news for our Clients! We pride ourselves in taking very good care of our Clients, Employees and Vendors. See our reviews online….Yelp, Wedding Wire, The Knot, Google. Visit our web site to see our menus. 765. S. State College Blvd. Fullerton, CA 92831. ABOUT THE POSITION We are looking for the right qualified Chef to manage our entire production kitchen and Event Chefs, Cooks and Dish Attendants. You will work closely with ownership and management team. An experienced, ambitious motivated qualified Sous Chef ready to make the jump to the next level. ABOUT THE PERSON 3-5+ years minimum experience as Chef/Kitchen Manager or Sous Chef managing a high volume, high quality catering kitchen with at least 10-25 kitchen staff executing at least 5-10 events daily and 500 events annually with diverse menus and presentations. Someone looking for a rewarding career, future and family. Willing to do whatever it takes to get the job done right. Uncompromising passion and discipline for consistency and quality producing premium and contemporary menus with outstanding creative presentations. Integrity based leadership skills. Servant leadership: Strong but humble, honest and fair leadership and focused work ethic. Consistently focused, always determined, fearless, clean, innovative. Must have uncompromising standards, self-motivated and loyal. LOVES A CHALLENGE! Ability to motivate and energize culinary staff and getting their best daily. Able to create a working environment where all His/her staff enjoy coming to work daily and confident to do their best work. CRAZY ORGANIZED and ABILITY TO WORK AHEAD. Excellent communication skills. English and Spanish critical. Menu development and recipe expansion a must. Able to lift 50 pounds. Enjoys and embraces change regarding food trends and new production processes. Able to work 50-60 hours weekly. Able to work directly with owner. Reliable transportation, driver's license and car insurance. RESPONSIBILITIES (Not limited to this list) Responsible for the highest food quality standards every day every event! All kitchen staff held to highest standards! Temperatures of all products. Interview, train, and manage all kitchen staff and all existing kitchen staff. Ongoing evaluation and training of all kitchen employees. We currently employ approximately 20 full and part time kitchen staff for food production and events. Responsible for overseeing prep of all foods through our kitchen staff. Ordering, receive, inventory all food and beverage products and responsible for food cost. Responsible for scheduling of kitchen production staff, event cooks and chefs weekly. Event timing: All events organized and out on time regarding all food and beverage. Kitchen sanitation, organization and Federal, State and local Health department standards and regulations adhered to daily. Walk-ins, Freezers and entire kitchen area maintained daily. Uniform standards maintained daily. Organize oversee all tastings with kitchen staff. Communication with owner on going. Kitchen labor budgeting. Maintain safe working environment for all kitchen staff at all times. Assist in Hiring and Terminating Kitchen Staff as necessary. Counsel and discipline kitchen employees. Conduct kitchen employee reviews. Kitchen employee meetings. Your Immediate supervisor - Owner. Manage all employee breaks according to labor laws. Compensation-Benefit package: Extremely competitive salary, full medical and dental, Ira, Paid Vacations, Bonuses after one year of employment. ONLY SERIOUS QUALIFIED INDIVIDUALS NEED APPLY Luxury Bath of LA and OC by Ambiance Additions is a premier bath remodeling company serving Orange, LA, Riverside County and the surrounding areas. Since 1988, our licensed general contractors have established an excellent record of service. As a Qualified Remodeler for more than 10 years, our fully insured team also maintains membership in professional industry organizations such as the BIA and NAHB. These important connections help us to stay up to date with the latest remodeling practices and technologies available. Our team is also proud to have earned Lead-Safe EPA certification to ensure your home and family are protected. Find out more about us below.

AMAZING opportunity to join a team as a Chef & Kitchen Leader! I am looking for the right candidate to join my team as a full-time Chef and Kitchen Manager for my restaurant on the north shore. We operate an awesome Restaurant & Bar with standard bar food (burgers, pizza, wings, etc.. No seafood). We are looking to expand with the help of the right candidate. The position entails working full-time alongside 2 active young entrepreneurs and general manager. You will be cooking, prepping, helping with menu redesigns and specials, inventory & ordering, cost control, leading the BOH team, assist with staffing, vendor relationships, and maintaining a 5-Star Clean kitchen at all times.We need someone motivated and energetic with the same work ethic as us! We know this is hard to find, but know youre out there! We LOVE our employees and work together like a family!

ChefAdvantage is seeking a motivated Chef Manager for a beautiful day school in Columbia, TN. This is an elective program with the potential to serve over 900 students, Monday through Fridays, following the school calendar and managing all special catering events that may occur in the evenings/weekends.We are seeking a true chef to design menus, produce menus, handle ordering and inventory and manage our kitchen team AND deliver exceptional dining experiences for this community. Our best managers are as skilled in front of the house presentation and showmanship as they are in the kitchen and have above all, outstanding customer service skills. Job responsibilities:produce high quality meals that kids love to eatmanage and train the kitchen staffdemonstrate exemplary customer service skillscreate menusimplement and maintain HACCP standardsdevelop client and customer relationshipsdeliver fabulous catering resultscommunicate clearly, professionally and effectivelydeliver budgeted financial resultscreate a positive team environmentmanage ordering and inventory Qualifications:Minimum 4 years of prior food service managementAwesome team development skillsHigh end catering experienceHigh energy and staminaKnowledge of current food trendsCommunity/ service mindedStrong work ethic and integrityCulinary degree preferred but not requiredJoin a growing team of dedicated chefs and culinary talent who appreciate the importance of preparing and serving a great meal!Pre-employment background and drug screen required. Job Type: Full-time Monday-FridaySalary: $50,000.00 /yearExperience:Management: 4 yearsChef: 4 years