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Head Pastry Chef If you are an experienced Head Pastry Chef looking to join a growing local artisan bakery, this job may be an excellent fit for you! We're recruiting a talented Head Pastry Chef with strong experience in a high-volume bakery to lead a wholesale and retail bakery specializing in breads and pastries. Our client is growing quickly and is looking for someone who can help the business grow to new heights. First things first - to be considered for this position, we need you to have experience with: Preparing a variety of patisserie, artisan breads, and other dessert items in a high-volume production environment (3,000 - 4,000 pounds of dough / day) Managing high-volume production of scratch-made artisan breads like French bread, whole wheat bread, sourdough, rye bread, Italian bread, etc. in a non-fully-automated bakery Handling inventory and purchasing for things like flour, sugar, and other items used in the pastry department Ensuring quality and sanitation of material and equipment used in pastry making Training and developing production and pastry staff Identifying staffing needs and helping recruit and train talented bakers and pastry personnel Effectively communicating with all teams, including production, retail, and executive teams New product development Working with all types of pastry ingredients, including gluten free, sugar free, vegan, etc. Candidates with a Culinary Degree or ACF apprenticeship are strongly preferred. Must have an exceptional work ethic and desire to always improve and be the very best! Exceptional salary offered ($80-$100K based on experience). The Head Pastry Chef is expected to work any shift needed, including overnights as business demands. Apply now for consideration! Kevin Swanquist Executive Recruiter Harper Associates is an equal employment opportunity employer and recruiter. The Company's policy is not to discriminate against any applicant or employee based on race, color, sex, religion, national origin, age, disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws. Harper Associates also prohibits harassment of applicants or employees based on any of these protected categories. It is also Harper Associates' policy to comply with all applicable federal, state and local laws respecting consideration of unemployment status in making hiring decisions or recommendations. Job Requirements: Experience with: Preparing a variety of patisserie, artisan breads, and other dessert items in a high-volume production environment (3,000 - 4,000 pounds of dough / day) Managing high-volume production of scratch-made artisan breads like French bread, whole wheat bread, sourdough, rye bread, Italian bread, etc. in a non-fully-automated bakery Handling inventory and purchasing for things like flour, sugar, and other items used in the pastry department Ensuring quality and sanitation of material and equipment used in pastry making Training and developing production and pastry staff Identifying staffing needs and helping recruit and train talented bakers and pastry personnel Effectively communicating with all teams, including production, retail, and executive teams New product development Working with all types of pastry ingredients, including gluten free, sugar free, vegan, etc. Candidates with a Culinary Degree or ACF apprenticeship are strongly preferred. Must have an exceptional work ethic and desire to always improve and be the very best!

The ideal Head Chef and Kitchen Manager will have at least 3-4 years of experience in a similar role. Must be able to work in a fast-paced and upscale casual dining environment. We would be looking for someone to have a strong input on our weekly menu specials, help with inventory, and adhere to company standards.Head Chef and Kitchen Manager QualificationsMust be accustomed to busy Lunch and Dinner rushesProficient on all stations in the kitchenDemonstrates a positive, upbeat and customer-focused attitudeProven proficiency of inventory, ordering, scheduling, team buildingCatering Experience preferred but not necessaryHead Chef and Kitchen Manager ResponsibilitiesStrong Management, Communication and Leadership Skills with the ability to motivate a great teamUphold and exceed expectations of all food quality, sanitation, and brand standards.Ability to partner and collaborate with Executive Chef to execute the same vision and goals

About Fiorella:Fiorella is a group of Italian Restaurants dedicated to seasonal, wood-fired, regional Italian cooking. Our goal is to bring an approachable yet authentic Italian dining experiences to each of our neighborhood locations.The Sous Chef for Fiorella is responsible for supporting the Executive Chef and CDC of each location in leading the day-today execution of the culinary operations for both Fiorella Clement & Fiorella Polk. The Sous Chef leads the Culinary Team with professionalism, respect, efficiency, knowledge and awareness. This position will mentor junior staff members while upholding restaurant standards for food quality and sanitation.This role collaborates closely with the Executive Chef, CDC and Head of Culinary Production, on all aspects of the culinary operations to help create a unified experience and high-level delivery of food experience for Fiorella. You will be responsible for contributing to menu development, inventory, purchasing, food cost controls and staff management and development. You are required to execute the culinary philosophy of the group, display attention to detail and follow through of all restaurant policies.Primary Responsibilities:Understand and executes all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef & Management TeamInvolved in collaborative menu planning for a la carte, large format, and pastry menusCoordinates and schedules the work of all cooks and other BOH personnel.Responsible for hiring, scheduling, training, and payroll for all kitchen employees. Ensures proper staffing for maximum productivity and high standards of qualityContinuous training and development of cooksSupport the management of all sourcing, purchasing and maintain relations with vendors and farmers.Work as a member of the team to ensure success in all stations and areas of the restaurant.Fill in where needed on stations to ensure that service standards and efficient operations are met.Guarantees state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements.Ability to manage these programs independently to company standard.Supports both front-of-the-house and back-of-the-house in all business aspects.Delivers on financial and food sanitation goals of the operation and overall business.Maintain and track a consistent monthly inventoryRequired Skills:Creative problem-solver who brings passion, enthusiasm and the desire to innovateProven track record of being organized, dependable and self-motivated.Team builder and ability to successfully manage and develop teamsAble to work independently and have the capacity to manage up and down.Ability to work 50 + hours per week (as needed).Willingness to work a flexible schedule, including days, evening, weekends and holidays.Must be experienced with computers including all G Suite of ProductsBe able to work in a standing position a minimum of 8 hours a day.Be able to reach, bend and frequently lift up to 30 pounds.

General Summary: Responsible for coordinating activities of and directs training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient and profitable food service. We believe in promoting from within, and we are seeking professionals with the drive to make a difference. Take a hospitality-focused approach to everything they do Have a positive and proactive attitude Be engaged with hospital leaders and behave as a member of their team Strive to motivate and encourage team members each and every day Strive to embody our company-wide commitment to service excellence Identify potential problems and address them head on Lead by example; we do "above and beyond" every single day Responsibilities: Maintains friendly, efficient, positive attitude towards customers, co-workers and clients. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases. Requisitions foodstuffs and kitchen supplies. Participates in weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and budgetary food operational plans. Reviews menus, analyzes recipes and determines food items for menu production. Supervises production personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner. Tests cooked foods as needed to meet standards. Trains newly hired cooks and food production workers with practices of the kitchen Establishes and enforces safety , sanitation and proper food handling standards for kitchen. Maintains established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with labor regulations and personnel policies and procedures. Maintains compliance with HHS standards of operation, client contract and within HHS policies. Maintains all records and reports necessary to comply with HHS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). HHS Culinary Services HHS Culinary began as a solution for HHS partners seeking restaurant-quality dining programs in the healthcare setting. We understand the critical role nourishment plays in the healing process, and we pride ourselves on our ability to develop unique, locally-sourced, regionally appropriate menus for each partner we serve-healthy menus that entice patients, guests and team members alike, and help support the healing process. Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. We give you the tools you need to grow, and YOU control your destiny! Click APPLY and come join OUR TEAM! The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. IND123Thank you for your interest in HOSPITAL HOUSEKEEPING SYSTEMS, LLC. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.

General Summary: Responsible for coordinating activities of and directs training of cooks and food production staff engaged in preparing and cooking foods to ensure a safe, efficient and profitable food service. We believe in promoting from within, and we are seeking professionals with the drive to make a difference. Take a hospitality-focused approach to everything they do Have a positive and proactive attitude Be engaged with hospital leaders and behave as a member of their team Strive to motivate and encourage team members each and every day Strive to embody our company-wide commitment to service excellence Identify potential problems and address them head on Lead by example; we do "above and beyond" every single day Responsibilities: Maintains friendly, efficient, positive attitude towards customers, co-workers and clients. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and menu cycle. Estimates food consumption and purchases. Requisitions foodstuffs and kitchen supplies. Participates in weekly inventory of foodstuffs and kitchen supplies. Responsible for adhering to fiscal and budgetary food operational plans. Reviews menus, analyzes recipes and determines food items for menu production. Supervises production personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of foods to ensure food is prepared in a safe and nutritious manner. Tests cooked foods as needed to meet standards. Trains newly hired cooks and food production workers with practices of the kitchen Establishes and enforces safety , sanitation and proper food handling standards for kitchen. Maintains established systems and training programs to provide a safe working environment. Complies with OSHA regulations and other local, state and federal regulations. Recognizes and adopts the appropriate menus and recipes to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population. Assists with recommendations and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with labor regulations and personnel policies and procedures. Maintains compliance with HHS standards of operation, client contract and within HHS policies. Maintains all records and reports necessary to comply with HHS, government and accrediting agency standards, regulations and codes. Maintains compliance with all requirements of Federal, State and local regulations and guidelines HHS is one of the largest privately owned support service providers in the United States. We were founded in 1975, and started out by providing one hospital in Texas with housekeeping services. Since then, our company has grown in every way possible. Today, we employ more than 16,000 people in more than 30 states, as well as internationally, and provide a wide range of services in the healthcare, resort, senior living, government, and aviation industries. As a growing company, we are always looking for dedicated and quality-driven people who are ready to grow alongside us. To learn more about who we are and the services we provide, visit hhs1.com . Our People HHS has achieved success by hiring world-class individuals. We are looking for professionals with exceptional customer service skills to manage day-to-day operations in partner businesses across the US & growing world locations (currently beginning in Canada, South America, & Japan). HHS Culinary Services HHS Culinary began as a solution for HHS partners seeking restaurant-quality dining programs in the healthcare setting. We understand the critical role nourishment plays in the healing process, and we pride ourselves on our ability to develop unique, locally-sourced, regionally appropriate menus for each partner we serve-healthy menus that entice patients, guests and team members alike, and help support the healing process. Benefits and Compensation Our company is a great place to work; we offer paid vacations, paid sick days, full benefits, exceptional compensation packages, and the opportunity for advancement. Increasing compensation and advancing your career will only be limited by your performance. We give you the tools you need to grow, and YOU control your destiny! Click APPLY and come join OUR TEAM! The Essential Functions Test (EFT) At HHS, we know that people drive our success. We need team members with a positive attitude who are committed to teamwork, compassionate patient care, and top-notch quality service. What's more, we need team members who can perform the essential physical functions of the job. To make sure our team members can in fact perform those functions specifically related to their job duties with HHS, they must PASS 100% of the HHS Essential Functions Test (EFT). During the EFT, individuals will be expected to perform a series of controlled lifts and movements that replicate the tasks performed as part of their employment. The EFT helps HHS determine whether potential team members have the physical abilities required to perform their job. HHS is an Equal Employment Opportunity Employer and is committed to workplace diversity. IND123HPThank you for your interest in HOSPITAL HOUSEKEEPING SYSTEMS, LLC. Our records indicate that you have already submitted an application for employment. Should your prior experience match our business needs, you will be contacted by a representative of our company.

Fortune 500 Fine Dining Restaurant Company with multiple locations throughout the US is currently seeking a Executive Chef/Partner for their Austin location. Join a Team that offers unlimited growth potential. st rong style="box-sizing: inherit;"> Responsibilities of the Executive Chef Prepare a wide variety of food products from scratch Develop, plan, organize, and conduct formal training sessions for bakery staff Plan, coordinate and supervise the work activity through the day Determine production and ensure the accuracy, quality, and consistency of food Maintain inventory of foods and supplies for the area of assignment and maintains controls over these areas Spot problems and solve them quickly and efficiently Maintain a level head and delegate many kitchen tasks simultaneously Maximize the productivity of kitchen staff Maintain impeccable personal hygiene, as well as high work and safety standards Actively, participate in menu planning and the introduction of new products that meet established standards of quality and innovation Set an example for staff Compensation Full-time Salary: $80,000.00 to $85,000.00 /year Quarterly bonus Benefits Paid Holidays / Vacation Medical dental and vision insurance Life Insurance Long-term Disability Insurance Temporary Disability Insurance Accidental Death & Dismemberment Insurance Paid Sick Leave Profit sharing Severance Pay 401K Job Requirements: Requirements of the Executive Chef A culinary degree from an accredited university preferred Minimum of 10 years in a hotel, restaurant, or other comparable At least 5 years in a leadership role as Executive Chef A passion and love for food and service must be evident Computer literacy Experience in high volume casual-upscale dining restaurant Comprehensive knowledge in profit and loss

The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements * Proven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression Job Requirements:

Responsibilities of the Sous Chef Prepare a wide variety of food products from scratch Develop, plan, organize, and conduct formal training sessions for bakery staff Plan, coordinate and supervise the work activity through the day Determine production and ensure the accuracy, quality, and consistency of food Maintain inventory of foods and supplies for the area of assignment and maintains controls over these areas Spot problems and solve them quickly and efficiently Maintain a level head and delegate many kitchen tasks simultaneously Maximize the productivity of kitchen staff Maintain impeccable personal hygiene, as well as high work and safety standards Actively, participate in menu planning and the introduction of new products that meet established standards of quality and innovation Set an example for staff Compensation Full-time Salary: $65,000.00 to $75,000.00 /year Quarterly bonus Benefits Paid Holidays / Vacation Medical dental and vision insurance Life Insurance Long-term Disability Insurance Temporary Disability Insurance Accidental Death & Dismemberment Insurance Paid Sick Leave Profit sharing Severance Pay 401K Job Requirements: Requirements of the Sous Chef A culinary degree from an accredited university preferred Minimum of 5 years in a hotel, restaurant, or other comparable At least 3 years in a leadership role as Sous Chef or Executive Chef A passion and love for food and service must be evident Computer literacy Experience in high volume Fine dining restaurant Comprehensive knowledge in profit and loss

It's exhilarating to know people are enjoying a meal you prepared! Come enjoy that feeling with us! Taher, Inc. is a family owned and operated, chef-driven, food service management company providing K-12 school lunch management , campus dining , senior dining , corporate dining and catering , , and vending and office beverage services to clients in our growing nationwide footprint. Taher, Inc. maintains a consistent presence in Food Service Management's Top 25 companies. In this stimulating position you will enjoy providing the highest quality of food, serving our guests at all times, while leading & supporting our culinary team. Your normal work week will be Monday through Friday, however, for special events and other client activities that fall outside the normal work week, will be your responsibility as well. The primary responsibility of the Executive Chef is to provide the highest quality of service to the guest at all times and to ensure the accounts and chefs that report to them also provides the highest quality as well. Establish and continue to update changes and additions in recipe file. Ensures proper execution of recipe procedures which maintain a high quality and consistent product to achieve budgeted food cost. Complete /Review production sheets with manager and complete them daily as a planning tool for purchasing and production. During lunch is the focal point operating chef station or exhibition and is responsible to drive participation Place all ordering on line and phone orders and work with Manager in ordering all food and supplies based on production and business needs. Need to cover for manager during vacation Need to have ability to manage the operation and complete all required Taher weekly financial reporting to provide vacation relief for manager Maintain high of sanitation and establish and implement cleaning schedule for kitchen. Ensures café stations are stocks and sets up station. Assign and complete required prep work a day ahead. Ensures proper rotation of all products and stocks product to par level. Successful candidates must have an associate degree in culinary arts or at least 3 years of previous experience in a similar position. Your experience and training in the following areas will be evaluated: Production cooking Customer Service Purchasing Controlling Food Costs Management and Training Ability to perform in a fast paced environment Catering Functions Accounting Job Type: Full-time EOE/AA #Sponsored Job Requirements:

Are you a Executive Chef looking for a new challenge in contract management and/or corporate dining? Sodexo Corporate Services is looking for an Executive Chef 3 to join our team in the greater Lexington , Kentucky area! This Chef will oversee around 25 Sodexo staff members throughout 4 different locations producing food for a long term corporate dining account and a plant wide catering program. This position involves daily client interaction, managing around $6 million dollars in volume. Position oversees 4 locations including catering and 1st and 2nd shift cafe services including a deli, action station, grill, entree, salad bar, desserts and soup. The ideal candidate will be customer focused and have full understanding of food and physical safety while managing a high quality food program. Being detailed oriented, well organized and possessing strong planning skills are critical to the success of the position. This manager is fully responsible for assisting with hands-on daily production as well as managing the budget, financials, ordering, inventory and hourly staff. This position is in charge of driving the culinary program through others at this location with expectations primarily to cook hands on when needed. Why apply to this position? This hands-on management position involves variety This position offers a predominantly Monday- Friday schedule (some Saturdays required) There is a great opportunity to make an impact and build a great team Sodexo provides unparalleled opportunities for career advancement You'll have independence and autonomy You'll report to an experienced and knowledgeable manager Is this opportunity right for you? If your answer to the following questions is "yes" then please consider applying: Management and Influence: Can you demonstrate your ability to successfully lead and inspire kitchen employees and front of house staff throughout multiple locations? Can you influence others to successfully complete their given tasks with high quality outcomes and within budget and timeframe? Innovation: Can you show us great examples of your ability to add creativity to Sodexo's café and dining menus? Training: Can you develop and train culinary teams in new concepts? Cost Controls: Can you successfully utilize Sodexo costing tools and computer software programs to manage and positively affect the food, labor and inventory costs for the campus including an understanding of product costs and maintaining GP targets? Do you have strong computer skills, ideally in Word and Excel? Flexibility: Can you demonstrate your ability to flex and adapt to different types of communication styles and interact successfully with Sodexo staff and client customers? We are seeking Executive Chef candidates with the following in their culinary "toolkits": A strong artistic culinary flair - can you impress the top executives in a corporate headquarters environment? Knowledge of current culinary trends - can you compete with big city food trends and top chefs? The ability to conduct continuous research - Can you consistently provide sustainable and creative menu options based on national and global food trends? Very high-end tastes and a sophisticated palette - can you translate that into your food? Ability to shine in the front of house as well as in the kitchen? A strong work ethic - Do you always strive for the best and never cut corners? Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements * Proven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression Job Requirements:

Are you an Executive Chef looking to get away from working every weekend? Look no further this is the opportunity for you! Sodexo Government Services is looking for an Executive Chef 2 to join our team at a secure government agency in Tysons Corner, VA! We are looking for innovation, fresh food, organic, cutting edge food trends and ahead of the curve food trends. Sodexo currently has an opening for an Executive Chef 2 to lead culinary operations for a high profile cafe within a government services account. This position will report directly to a General Manager and will provide leadership and development to 20 to 30 Sodexo front-line (hourly-paid) union culinary employees. This is an excellent opportunity for an experienced culinarian and innovator to provide high-end service to our high end cafe and catering. Candidates should be passionate, highly motivated, and enjoy client and customer interaction. The ability to offer strategic leadership and vision are a must for this growing operation! The location will have a 3 Cafes, 2 Retail Brands, C-Store and Executive Board Style catering, and Day to Day catering with a total MV of 5 million. We are seeking candidates with a prior background in a high-end culinary position, and supervisory experience. Culinary Creativity: Follows culinary trends and innovates using local sustainable food sources, can translate ideas into unique menu and recipe programs that advance the culinary experience across the account. Leadership: Ability to effectively manage and communicate with culinary staff, key personnel, catering staff and management teams along with a passion and dedication to be "one of the best". Candidate must be highly engaged, passionate and extremely hands-on in daily operations. Training: Must be able to articulate and demonstrate a wide-ranging variety of cooking techniques and skills for the catering staff (plate presentation, quality, safety, proper culinary techniques). Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses. This Executive Chef will work primarily a Monday through Friday, 6AM-4PM shift with minimal holidays and weekends . Accrue 3 weeks of paid vacation per year (first year pro-rated based on date of hire). Medical Benefits beginning date of hire, and 401K with company match eligible. Sound like the opportunity you've been searching for? Apply today to grow with Sodexo, a world leader in Quality of Life Services! Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements * Proven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression Job Requirements:

The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. Job Requirements * Proven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurant * Strong passion for culinary excellence, wine knowledge and service * Proven ability to develop team * Knowledge of systems, methods and processes that contribute to great execution * Stable job history which demonstrates upward career progression Job Requirements:

Join a great team where students are at the heart of everything we do! Sodexo Campus Services is seeking an Executive Chef 2 for a University account in Indiana, near Fort Wayne, IN. ** RELOCATION ASSISTANCE IS AVAILABLE! ** The Chef will provide operational support to an account in the Southern Indiana geographic area. The best qualified Executive Chef will be responsible for resident dining, catering and retail operations. The selected candidate will be responsible for implementing and processes. Working with students on special diets; engaging employees and developing talent are mission critical in this role. Our successful leader will provide culinary direction within a medium sized unit including menu planning, program execution and staff management & training. This position will work directly with internal and external clients managing the catering process from beginning through execution. We are looking for candidates who will: Manage the daily food production including production planning and controls Ensure Sodexo Culinary Standards including recipe compliance and food quality Manage food costing, controls and compliance Develop menus and manage inventory Have high expectations for customer service and quality of food Have the ability and willingness to develop and train front-line employees Have a passion for food and innovation Have knowledge of special diets and allergens Knowledge of Sodexo Food Management System DRIVE is preferred The ideal candidate has: Two Years Executive Chef Experience Strong culinary background, with the demonstrated ability to stay current with new culinary trends Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies Previous experience working in a high-volume facility Strong management skills Are you an innovative experienced culinarian with the following skills? Previous success managing high-volume food production (Large Campus Resident Dining account or large Business Dining program) Experience creating innovative menus with demonstrated best practices for increasing the student/customer experience Proven Culinary knowledge: purchasing, inventory, production schedules and Food & Beverage Cost controls Enjoy interacting with clients, students, faculty; being the face of the Sodexo Culinary Team on campus and in the dining hall Demonstrate culinary finesse at head Action Station, sharing passion for food, cooking, sustainability with the students Successful experience partnering with a client in championing sustainable initiatives and involvement and commitment to the campus and surrounding community Careers in Universities: Working for Sodexo in Universities allows you to support students on their path to adulthood and academic success. Located on college and university campuses across the country, Sodexo creates clean, safe living and learning environments that inspire and drive success. Student success depends upon so many conditions - when they are well fed, safe, comfortable and learning in a clean, well maintained environment they are more likely to succeed. Provides culinary leadership within a medium sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Are you an Executive Chef looking to get away from working every weekend? Look no further this is the opportunity for you! Sodexo Government Services is looking for an Executive Chef 3 to join our team at a secure government agency in McLean VA! We are looking for innovation, fresh food, organic, cutting edge food trends and ahead of the curve food trends. Sodexo currently has an opening for an Executive Chef 3 to lead culinary operations for a large high profile cafe within a government services account. This position will report directly to a General Manager and will provide leadership and development to 100 front-line (hourly-paid) union culinary employees and salary chefs. This is an excellent opportunity for an experienced culinarian to take their talents to the next level. Candidates should be passionate, highly motivated, and enjoy client and customer interaction. The ability to offer strategic leadership and vision are a must for this growing operation! The position will oversee the culinary operations for 1 cafe, 7 retail brands, and catering operations with a total MV of 10 million. We are seeking candidates with a prior background in a high-end culinary position, and supervisory experience. Culinary Creativity: Follows culinary trends and innovates using local sustainable food sources, can translate ideas into unique menu and recipe programs that advance the culinary experience across the account. Leadership: Ability to effectively manage and communicate with culinary staff, key personnel, catering staff and management teams along with a passion and dedication to be "one of the best". Candidate must be highly engaged, passionate and extremely hands-on in daily operations. Training: Must be able to articulate and demonstrate a wide-ranging variety of cooking techniques and skills for the catering staff (plate presentation, quality, safety, proper culinary techniques). Culinary System Acumen: Must be able to manage the production system, forecast performance, developing events, and records. Financial: Ability to manage and demonstrate proven results with food costs, labor and controllable expenses. This Executive Chef will work primarily a Monday through Friday, 6AM-4PM shift with minimal holidays and weekends . Accrue 3 weeks of paid vacation per year (first year pro-rated based on date of hire). Medical Benefits beginning date of hire, and 401K with company match eligible. Sound like the opportunity you've been searching for? Apply today to grow with Sodexo, a world leader in Quality of Life Services! Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training. Works directly with internal and external clients managing the catering process from beginning through execution. Key Duties - Implements & coordinates the culinary function. - Directs & trains cooks & utility workers. - Ensures food preparation & production meets operational standards. - Manages catering & retail areas. - Customer & Client satisfaction. - Financial management to include food cost & labor management. - Manages food & physical safety programs. Job Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Wellmore of Daniel Island's Dining Team is now accepting applications for a Full Time Sous Chef with experience in preparing high-quality food from scratch according to standardized recipes and instructions. This position also participates in menu planning, recipe development and sanitation programs. We offer full benefits (Medical/Dental/Vision), FREE Teladoc for you and your family, 401k with company match, Education Tuition Reimbursement Program and Generous PTO Program + Cashout. Experience and Skills: A. Education - High school graduation or GED required. - Completion of an accredited dietary management curriculum required. - Four year college or university degree desired. B. Direct Previous Experience - Management experience required. - Two years experience in a similar management position desired. C. Skills: - Proficient computer skills in Microsoft Office (Word, Excel, and Outlook) plus the willingness to learn other computer programs if required. - Ability to work with minimal supervision. - Must conduct all business with a professional manner and with a high level of confidentiality. - Have valid driver's license. - Certified in ServSafe within the past 2 years. D. Abilities: - Work indoors for the majority of the work day (fluorescent lights, HVAC system, solid surface flooring, normal heat and cold conditions associated with managing a kitchen facility, normal office and kitchen noise levels). - Climb up to two flights of stairs occasionally. - Lift objects of 35 pounds or less over the head. - Move objects of 50 pounds or less. - Standing for extended periods. - Respond to medical emergencies. - Assist with resident evacuations. Benefits Medical, Dental, Vision Insurance (Full-Time Team Members Only) Wellness Program (Full-Time Team Members Only) Flexible PTO Options PTO Cash Out Generous PTO Program Daily Pay 401(k) with Company Match Education Investment Scholarship Program Promotion/Training/Advancement Opportunities Emergency Loan Job Requirements:

Executive Chef - Urgently looking for someone with Sea food experience! This Jobot Job is hosted by: Jessica Cantu Are you a fit? Easy Apply now by clicking the "Apply on company site" button and sending us your resume. Salary: $80,000 - $100,000 A bit about us: We are a family owned restaurant with locations across Michigan.We have been operating for over 30 years and with multiple location we are looking to bring on an Executive Chef. If you have over 8 years of Chef management experience specifically in the seafood and fish industry then apply today. Why join us? Competitive base salary, extremely competitive equity package, flexible work schedules, and accelerated career growth! Job Details Experience working as a head Chef Positive attitude and great communication skills 5+ years in a Chef lead or Executive Chef role 1+ year of strong seafood and fish cooking experience Record of kitchen management Strong references to back work experience Interested in hearing more? Easy Apply now by clicking the "Apply on company site" button. Job Requirements:

Chef de rayon, Viandes - Contrat Mutation ncessaire Contrat jusqu six mois Travail satisfaisant. La Compagnie du Nord-Ouest (CNO) offre actuellement des possibilits passionnantes d'emploi permanent plein temps dans ses magasins de dtail dans le Nord. C'est une excellente opportunit de vous joindre une quipe qui apprcie et rcompense votre exprience et votre thique de travail. Au sein de la CNO, vous tes encourags apprendre et vous dvelopper sur le terrain tout en explorant la beaut et la culture des collectivits dans lesquelles nous vivons et travaillons. La Compagnie du Nord-Ouest offre des expriences enrichissantes et des opportunits de croissance uniques. • Salaires concurrentiels • Programme d'avantages sociaux intressant • Indemnits de nourriture et d'hbergement • Formation rmunre Vos responsabilits : Les chefs de rayon jouent un rle important dans les oprations quotidiennes du magasin qui fournit un service prcieux la collectivit et ses habitants. tre responsable de la coupe, de l'emballage et de l'talage de la viande dans les bacs de marchandisage ; Grer les prsentations de viande conformment nos planogrammes ; Commander la marchandise approprie et la prsenter correctement pour maximiser les ventes et les bnfices ; Partager vos connaissances, votre exprience et vos meilleures pratiques pour crer un esprit d'quipe dans l'ensemble du rayon. Superviser, former et planifier le personnel ; Atteindre des ventes maximales, influencer et bien planifier les soldes saisonniers et ragir aux changements mtorologiques et crer des opportunits ; Contrler les stocks en commandant des produits chaque semaine. Maintenir une avance concurrentielle dans la collectivit Suivre le niveau de service la clientle et de satisfaction au sein du rayon et prendre les mesures ncessaires pour rgler les problmes ; Vous assurer de bien communiquer les politiques et les procdures du magasin aux employs et maintenir des produits dexcellente qualit pour les clients en vous assurant que votre quipe suit les rgles de manipulation normalises ; et Collaborer avec le spcialiste sur le terrain en matire de procdures oprationnelles standard et des meilleures pratiques de la CNO. Talents et qualifications : Nous sommes la recherche de travailleurs professionnels et organiss qui sont intrpides avec une solide base de connaissances et d'exprience. Au moins 2 ans dexprience dans la vente au dtail avec une exprience dans lindustrie de la viande, idalement comme boucher ; Bonne connaissance des coupes de viande et de l'achat de viande ; Une passion pour l'industrie de la viande et la capacit de fournir les plus hauts niveaux de service la clientle, garantissant que votre quipe se conforme aux normes de sant, de scurit et de la loi ; Maximiser les objectifs de vente et maintenir ltat de tous les comptoirs, conglateurs et prsentoirs de viande frache ; • Excellente communication crite et verbale, comptences en organisation, en planification, en priorisation et en relations interpersonnelles ; • Avoir la capacit et le dsir de dvelopper une comprhension approfondie des clients de la CNO ; • Faire preuve dun engagement personnel et denthousiasme envers la vision, la mission, les valeurs et les stratgies de la CNO ; et • tre trs motiv et avoir un bon sens de laventure avec une apprciation de la vie dune petite ville dans un environnement culturellement diversifi est un atout. Nous aimerions des candidats qui sont motivs prosprer professionnellement et personnellement tout en faisant une diffrence dans plusieurs collectivits dans le Nord canadien. Nous remercions tous les candidats de leur intrt ; cependant, nous ne communiquerons quavec les personnes slectionnes pour une entrevue. LES CANDIDATS DOIVENT CONSENTIR TRE MUTS DANS PLUSIEURS MARCHS DANS DES RGIONS DU NORD DE L'ALBERTA, DE LA COLOMBIE-BRITANNIQUE, DU MANITOBA, DE L'ONTARIO, DE LA SASKATCHEWAN, DU QUBEC, DU NUNAVUT ET DES TERRITOIRES DU NORD-OUEST. LA CNO SACQUITTERA DES MODALITS ET DES FRAIS DE MUTATIONS. POUR ASSURER LA SCURIT DE NOS COLLECTIVITS DU NORD, LES EMPLOYS MUTS SERONT SOUMIS UNE PRIODE D'ISOLEMENT OBLIGATOIRE DE 14 JOURS. La Compagnie du Nord-Ouest est fire de desservir et dappuyer les collectivits du Nord canadien, de l'Ouest canadien, de l'Alaska rural, des les du Pacifique Sud et des Carabes. Nos magasins offrent une vaste gamme de produits et de services en mettant l'accent sur lalimentation ; notre objectif est d'tre le meilleur choix de magasinage local pour les besoins quotidiens rpondant aux modes de vie locaux. Department Manager, Meat - Relocation Required Go North Your Direction Must be able to relocate to remote and rural communities in difficult-to-reach markets in the Northern most regions of Alberta, British Columbia, Manitoba, Ontario, Saskatchewan, Quebec, Nunavut and Northwest Territories Are you a great communicator who creates team spirit and youre welcoming with customers? The North West Company (NWC) is hiring Department Managers, Meat for their Northern and NorthMart stores. Bring your high-level retail experience and skills to NWC. Meat Managers, are responsible for managing the day-to-day operations of the Meat Departments. Ready to embrace your direction? Joining NWC gives you the opportunity for growth and development throughout the company, a competitive salary and benefits package, and to be part of a dynamic and diverse culture. You must be able to re-locate to remote regions in Northern Canada. You receive benefits such as subsidized housing and food allowance, paid vacation travel, bonus and profit sharing opportunities, ability to bank what you earn and more! We even have, and encourage, employment opportunities for spouses. NWC is a leading retailer to under-served rural communities and urban neighborhood markets in the following regions: Northern Canada, Western Canada, rural Alaska, the South Pacific islands, and the Caribbean. Our stores offer a broad range of products and services with an emphasis on food. Our value offer is to be the best local shopping choice for everyday household and local lifestyle needs. Check out northwest.ca for more information. Go North. Your Role: Ensure appropriate merchandise is ordered and properly presented to maximize sales and profits; Control labour and overhead costs; Responsible for meat cutting, wrapping, and displaying in merchandise cases; Role model great service and demonstrate your enthusiasm to delight our customers; Share your knowledge, experience, and best practices to create team spirit across the department. Supervise, train, and schedule staff; Achieve maximum sales and impact seasonal events, planning well and also react to changes in weather, driving opportunities. Control inventory level by ordering product weekly. Maintain a competitive lead in the community; Monitor the level of customer service and satisfaction within the department and take action as required to address issues; Ensure store policies and procedures are communicated to department employees, and maintain great quality products for customers by ensuring your team follows correct product handling; and Manage meat displays in accordance to marketing plan-o-grams. Desired Skills Experience: Minimum of 2 years experience in retail with a meat-industry background, ideally as a butcher; Strong knowledge of meat cuts and meat buying; A passion for the meat industry, and ability to provide the highest standards in customer service, ensuring your team complies to health, safety, and legal standards; Ability to maximize sales goals and maintain the condition of all fresh counters, freezers, and coolers; Previous retail management experience; Able to effectively communicate with customers to get the right products in their hands, and able to address any concerns or inquiries; Highly motivated and appreciate small-town life in a culturally diverse setting; Budget and goal-oriented to achieve sales goals and strict control of wage costs; Ability to work independently and as a team; and Able to build strong relationships and trust with your customers and all stakeholders. A competitive salary is being offered along with opportunities to learn, develop and advance throughout the organization. We thank all applicants for their interest; however only those selected for an interview will be contacted. Job Requirements:

Cook Bring your heart to work! Caring people make the difference at American Senior Communities! Compassion, Accountability, Relationships and Excellence are the core values for American Senior Communities. These words not only form an acronym for C.A.R.E., they are our guiding principles and create the framework for all our relationships with customers, team members and community at large. American Senior Communities has proudly served our residents and their families for over 19 years. Our Senior Living Division offers residents more than just a place to rest their head. We offer a new way of life, by providing opportunities for our residents to explore their passions. We are committed to nurturing the physical, emotional, mental, social and spiritual well-being of our residents through whole-person centered care. Our commitment to our team members: Grow our staff thru the O2NE program that offers fully paid LPN or RN higher education and training PayActiv Have immediate access up to 50% for your pay Medical/Dental/Vision insurance available - Plans starting as low as $20 a week 401k Paid time off and paid holidays Generous friend referral program Tuition assistance and up to $500 for certifications Volunteer community involvement opportunities What will you be doing and how will you make a difference at American Senior Communities? Making a difference in the lives of the residents we serve by providing them care and compassion. Acting as a positive teammate to fellow employees by helping onboard new teammates. Follows recipes and prepares food that corresponds to menu cycles prepared by the Registered Dietitian. Cooks or prepares palatable, attractive, nutritionally adequate meals in institutional quantities at proper temperatures and at proper times. Assists with demonstrating, instructing and educating dietary staff on preparations, garnishing and presentation of food. Supervises dietary staff with food preparation, assembling trays, cleaning, and storage of supplies and equipment. Requirements Demonstrates C.A.R.E. values to our residents, family members, customers and staff. High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination of education and experience Have minimum of three (3) years of full-service kitchen experience in full-service restaurants or healthcare. Certification in Sanitation/Safe Food Handling is preferred. We are Equal Opportunity-Affirmative Action Employer Minority / Female / Disability / Veteran and other protected categories.