372 jobs found

Piedra Fina is a tapas bar and restaurant serving foods of Latin America and Spain. We are looking for an experienced Latin Chef with a strong work ethic who is able to be a part of and inspire a team as Head Chef. We are located in Marlborough NH just minutes from Keene, Dublin, Peterborough and Harrisville. Compensation is based on experience.

Currently hiring for a Head Chef of our new endeavor, The Huntsman Tavern, in Ellensburg, Washington. A whiskey bar and a full-service restaurant, we boast a beautiful interior, ready for a fine-dining experience. A planned menu consisting of wood-fired rotisserie chicken and steak (you have experience with steak over a wood-fire grill....El Gaucho, Imperial, The Met, Portland City Grill, etc.) fried chicken, entree salads, and prime burgers & dips, the chef must be knowledgable of grilling and executing a high caliber of food. We are actively looking for a Chef who is a strong candidate with the experience of running the line.Our candidate will be highly enegentic in a fast-paced environment. They have a great work ethic and know absenteeism is not tolerated. They are team-oriented, understanding how to run a clean & efficient kitchen. Knowledge of food handling practices, inventory, menu pricing, dealing with vendors, and waste reduction is a must.Empire Restaurant Group, LLC esta buscando cocineros de linea, prepardo, panadero y lava platos. Estamos buscando personas con experiencia, una buena attitude, mucha motivacion que pueda trabajar en equipo. Experiencia wood-fired grill. Ellensburg is a beautiful, small but growing college town (Central Washington University), about 1.5 hours from the Seattle/Bellevue area in Central Washington, just east of the Cascade Mountain Range. Outdoor recreation abundant, the opportunities are endless! If you are an outdoor enthusiast, we have hiking, fly-fishing, hunting, rivers (Columbia & Yakima), less than an hour from three ski hills, and the cost of living is still much lower than the city! A great place with a slower pace...and a wonderful place to raise a family.We are also hiring support staff for BOH, including prep cooks, salad artist, & expediter. Also hiring for a knowledgeable whiskey librarian/mixologist.DO NOT CONTACT US WITH UNSOLICITED SERVICES OR OFFERS.

Piedra Fina is a tapas bar and restaurant serving foods of Latin America and Spain. We are looking for an experienced Latin Chef with a strong work ethic who is able to be a part of and inspire a team as Head Chef. We are located in Marlborough NH just minutes from Keene, Dublin, Peterborough and Harrisville. Compensation is based on experience.

Piedra Fina is a tapas bar and restaurant serving foods of Latin America and Spain. We are looking for an experienced Latin Chef with a strong work ethic who is able to be a part of and inspire a team as Head Chef. We are located in Marlborough NH just minutes from Keene, Dublin, Peterborough and Harrisville. Compensation is based on experience.

Looking to advance your culinary career? Join DO & CO, The Gourmet Entertainment Company - In 31 DO & CO Gourmet Kitchens in 11 countries on 3 continents, we keep our promise of only the freshest products and highest quality. Whether for private events, large sport spectacles or on board one of our first class partner airlines - our high standards for quality and attention to detail remain unchanged. The most important ingredient in our premium recipe is our staff of 11,000 employees, each and every one of whom has a strong personality and a passion for hospitality. We are seeking a dynamic, detail oriented and self-driven Indian/Arabic Ethnic Cuisine Head Chef to join our growing team. Responsibilities include (list is not exhaustive): Expertise in Tandoori, Curry, Gujurati and South Indian cooking techniques Develop and maintain a rotational, seasonal menu of Indian and Middle Eastern/Gulf dishes that align with client needs and various menu demands (e.g., First Class, Business Class) Support the Executive Chef to deliver on all company measures & targets This is a supervisory role: previous experience training, motivating and coaching a team is a must. A self-starter with exacting standards and an uncompromising eye on quality will thrive. Formal culinary degree required. Min. 3-5 years of work experience as Chef de Cuisine or Sous-Chef in a high volume kitchen. Past experience in Cruise Ship or similar industry helpful. Middle East/Gulf region a plus.Flexible schedule including weekends, nights and holidays a must! HACCP and Food Handler training/certifications provided on site. We offer: · Free employee meals · Competitive pay and benefits · Holiday pay, paid time off, sick days · Diverse & multi-lingual teams · Career advancement If this sounds like you we would love to hear from you. Submit your resume now and for more information visit us at .

Founded in Paris in 2002 by Rose and Jean Charles Carrarini, Rose Bakery's signature fresh and natural food was brought to the ground floor of Dover Street Market New York in 2013. The Anglo-French bakery's menu changes every day to reflect the very best ingredients available. This philosophy has garnered them an international following, two renowned cook books by Phaidon and multiple locations in Paris, London, Tokyo and Seoul. The Café's commitment to seasonal, healthy and nutritious eating has made menus staples such as the Assiette de Legumes, Quiche and Carrot Cake worldwide best-sellers. Overview: Rose Bakery Los Angeles is seeking a Head Chef to take full charge of its Los Angeles establishment. The selected candidate will be responsible for running all aspects of the business including creating the daily menu, sourcing ingredients, managing the team, customer service, event planning, catering, recruiting, training, and meeting health and safety standards. Attitude: A highly motivated individual able converse with all levels both internally and externally. Self-starter, able to set the standard by their own professionalism and attitude. Must be energetic, self-motivated, self-organized and a team player. Willing to do whatever it takes to get the job done. Decisive, structured and organized, with a keen eye for detail. Punctual, possesses excellent time management skills. Flexible, adapts to the every changing needs of the business. Possesses an enthusiasm and a passion for the Rose Bakery philosophy. Key Objectives: Ensuring all menus and ingredient selections are in accordance with the Rose Bakery philosophy and standards. Seamless operation and functioning of Rose Bakery, ensuring the very best customer service levels at all times. Meeting/exceeding sales goals and adhering to strict food and non-food budgets. Develop a creative environment that fosters teamwork and values collaboration. Planning and coordinating events within Dover Street Market Los Angeles. Develop and oversee the catering business from start to finish including developing menu's, pricing, and invoicing. Develop and maintain the grocery business by sourcing new products, tracking sales and adhering to merchandising standards. Skills: Excellent chef who enjoys cooking simply with the best ingredients available. Strong communicator. Capable of multi-tasking while maintaining a high attention to detail. Flexible to the needs of the business. Able to build and lead a team. Key Responsibilities: Create seasonal daily menus with variety and quality. Run the kitchen. Health and Safety standards. Responsible for sourcing and placing all food and non-food orders. Work closely with Rose Bakery principles/owners.  Key Deliverables: Creative, Simple, Seasonal, Top Quality Food Customer Service Standards Seamless Operations Controlled Costs Sales Results

Job Description Summary: The Executive Sous Chef is responsible for assisting the Executive Chef with the overall food service, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE Associate degree in culinary arts or equivalent apprenticeship. Minimum five (5) years experience in a first class hotel/resort or restaurant. Ability to communicate effectively. ESSENTIAL FUNCTIONS: 1. Supervise the Banquet kitchen and supervise the preparation and presentation of foods by chefs, cooks and pantry personnel, overseeing that all the food items are prepared as determined by the Executive Chef. 2. Assist in the supervision and staffing for all kitchen areas, preparation areas, employee cafeteria, and for supervising all employees throughout these areas. 3. Assist in maintaining an adequate supply of all food items such as meat, groceries, perishables, etc. used at the property. 4. Assure that purchases are made using the specifications set by the Executive Chef and make appropriate recommendations to the Executive Chef when specification changes are warranted. 4. Inspect all storage areas to insure that the best sanitation possible is maintained and that all equipment is functioning properly. 5. Assure that sufficient quantities of pre-prepared items are available to meet projected demands and are stored in a manner, which increases their usefulness, as well as maintain quality. 6. Assure that only the quantities of items scheduled for use are requisitioned from the storeroom. 7. Assure that all prime cuts of meat are broken down properly by weight, that the waste in trimming prime cuts is minimized, and that meat scraps are properly utilized and the fat is retained for rendering. 8. Assure that an adequate supply of utility potatoes, carrots and onions are peeled; salad trimmed and fruit is cleaned and sectioned. 9. Assure that only the amounts needed of convenience salad dressing and soups are issued, appetizers and cold plates are prepared with the proper portions and that hot and cold foods are prepared on a timely basis. 10. Provide variety in menu preparation; within budgetary limitations Select recipes which offer a product that is tasteful and contains ingredients and portion sizes that will ensure that cost standards are being met. MARGINAL FUNCTIONS: 1. Responsible for maintaining adequate training programs for kitchen personnel. 2. Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared. 3. Inventory excess production for use on menu or conversion into extenders. 4. Ensure the best and fastest performance of the kitchen so as not to impede service in food outlets. 5. Ensure that the kitchen is prepared to start service on a timely basis. 6. Ensure that orders received from servers are clearly understood so that "returns" due to faulty preparation ar minimized. 7. Ensure that plates issued to servers are garnished properly and have good eye appeal. 8. Ensure that plates and utensils used are clean. 9. Responsible for the sanitation of all food preparation and storage areas and equipment. 10. Inspect all equipment for proper maintenance and report deficiencies to Engineering. 11. Ensure that an adequate supply of equipment is available. 12. Ensure that the food served in the employees' cafeteria is palatable, in abundant supply and varied; and that facility is maintained in a clean and orderly manner. 13. Ensure that requests and specifications in the function sheets are provided on a timely basis. 14. Hors d'oeuvres are served in an attractive manner and garnished and decorated properly. 15. Ensure that excess productions is recovered from the Banquet Room and properly stored. 16. Ensure that upon banquet completion, serving area and all related equipment is cleaned and maintained. 17. Constantly coordinate with room supervisors so that production is scheduled as reservations dictate. 18. Perform other related duties as requested by the Executive Chef. 19. Make profit improvement recommendations to the Executive Chef. 20. Practice safety standards and report any unsafe conditions to the Executive Chef. 21. Responsible for care of equipment. 22. Remain alert, courteous and helpful to the guests at all times. Equal Opportunity Employer M/F/D/V

Working Chef with full responsibilities including menu development, hiring/firing, working the line.Our vision is in creating an approachable American cuisine that is both progressive and innovative, using elements that build on a menu that evolves with our customers, seasons and imagination.We are looking for aHead Chefwho is creative, open-minded and can lead our kitchen to grow and thrive. It is important to create a passionate atmosphere where adaptability and high standards of quality are paramount. As Head Chef, with the support of the Sous Chef and the full support of staff and management, you will be responsible for the day in, day out operations; additionally, it is essential for you to create strong relationships with local vendors, keep a sharp eye on labor and food costs, receive orders and, most importantly, insure the quality standards of the restaurant are kept to high expectations. This is a full-time position and salary will be based on experience and skill set.Salary: $55,000 to $65,000.2 weeks paid vacation.Paid Sick & Safe Leave.Medical, Dental, Vision.50% discount on F at our sister restaurant, Roccos.Retirement plan, and disability planTell as about your ideal menu/cuisine, we want to hear about it!We are looking for a new member to be part of our family...

Head Chef: (min. 2+ years experience)We are looking for a creative and proficient in all aspects of food preparation. Executive chef with impeccable plating skills. You will be "the chief"and maintain complete control of the kitchen under the careful supervision of Play management.Cooks: (Excellent opportunity for new culinary grads)We are looking for a skilled Cook to prepare delicious meals according to the menu. You will cook dishes that will delight our customerswith their taste and timely delivery. An excellent cook must be able to follow instructions in cooking and delivering well-prepared meals.

Snooze presents The Breakfast ExperienceWhat role does your character play?As the Snooze Head Chef, your ultimate responsibility is ensuring the highest quality food, as per Snooze standards. Your primary duties include, but certainly are not limited to: responsible for all kitchen functions including foodpurchasing & inventory, assistance in preparation and overall maintenance of quality standards, sanitation and cleanliness, training of Snoozers in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness, and scheduling adequately to facilitate preparation and production while maintaining standard labor costs. Your ultimate goal is to maintain the WOW factor of Snooze food, while creating an environment that fosters creativity, education, and personal development for all Snoozers.What will your character be responsible for bringing to the stage? Accurately manage all kitchen Snoozers to ensure adherence to all Snooze practices. Be knowledgeable of Snooze practices regarding Snoozers and administer prompt, fair and consistent corrective action for any and all violations of company standards Maintain quality standards according to the guidelines of Snooze Food and Beverage Doctrine, ensuring the best possible product goes in and out the kitchen doors Assist the GM and management team with a hiring strategy and making employment and termination decisions including, but not limited to; interviewing, hiring, and training, evaluating, reviewing, and disciplining HOH Snoozers as appropriate. You play a key role in the development of your Sous Chefs Properly train all HOH Snoozers about the practices regarding cleanliness, sanitation, safe equipment operating, and proper kitchen tool usage Establishing a strong community presence by coordinating and participating in culinary community events Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and preventative maintenance plans Control food cost and usage by following proper requisition of products from vendors, product storage procedures, standard recipes and waste control procedures. Control labor cost by scheduling based upon forecasted sales, positions needed, and proper time management Provide safety training in first aid, lifting and carrying objects and handling hazardous materialsDo you fit this character role? A minimum of 2 years of experience in the restaurant industry; preferably with supervisory or management experience. Must be able to communicate and understand the predominant language(s) of the Guests Be able to work in a standing position for long periods of time (up to 12 hours) and be able to reach, bend, stoop and frequently lift up to 50 pounds Must have the stamina to work 50 to 60 hours per weekWhat are the perks of playing this role? Competitive Wages Daily meal benefits Health, dental & vision insurance Paid Vacation and Holidays Breakfast and lunch hours- no late nights! Ongoing leadership development and professional growth Unlimited dance parties Super fun work environmentWe cant wait to provide you a place where the best character on stage is YOU! We are looking for dynamic people who are self-motivated, dedicated and have a strong passion for food and people! If you are a fun-loving, joke-making, out-of-the-box thinking breakfast lover that is going to bring this Breakfast Experience to life, we will certainly put you center stage. Are you ready for this curtain call?

Job Summary Responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. Activities & Responsibilities Promote, work, and act in a manner consistent with the mission of Falls Ballroom and our mission statement. Monitor sanitation practices to ensure that employees follow standards and regulations. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check the quality of raw or cooked food products to ensure that standards are met. Check and maintain proper food holding and refrigeration temperature control points. Estimate amounts and costs of required supplies, such as food and ingredients. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Work with Will and Tiffany to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items. Supervise or coordinate activities of cooks or workers engaged in food preparation. Ensure that all food and products are consistently prepared and served according to the Ballrooms recipes, portioning, cooking and serving standards. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Order or requisition food, equipment, or other supplies needed to ensure efficient operation. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition. Ensure that deliveries are performed in accordance with the Ballrooms receiving policies and procedures. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Determine how food should be presented and create decorative food displays. Plan, direct, or supervise the food preparation or cooking activities of multiple events on site or off site. Coordinate planning, budgeting, or purchasing for all the food operations. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Meet with sales representatives to negotiate prices or order supplies. Make employment and termination decisions including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Oversee and ensure that ballroom policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures. Provide orientation of company and department rules, policies and procedures to new kitchen employees. Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials. Collaborate with Will to plan and develop recipes or menus, considering such factors as seasonal availability of ingredients or the likely number of guests. Demonstrate new cooking techniques or equipment to staff. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and preventive care. Meet with guests to discuss menus for special occasions, such as weddings, parties, or banquets. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the Ballroom. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Tools & Technology (examples in parentheses) This is a list of items that the chef should be comfortable using. Carbonated beverage dispenser Commercial use: blenders, choppers, cubers, dicers, graters, grinders, peelers, processors, and/or slicers broilers, deep fryers, griddles, grills, heat lamps, high pressure steamers, microwave ovens, ovens, pizza ovens, ranges, rice cookers, rotisseries, smokers, steamers, toasters, waffle irons coffee grinders coffee or iced tea makers cotton candy machines or accessories cutlery dishwashers dough machines food warmers juicers measuring cups mixers pasta machines popcorn machines rolling pins scales woks Domestic tools: apple corer double boilers garnishing tools kitchen or food thermometers kitchen tongs knife sharpeners mandolin melon or butter baller sifter strainers or colanders trash compactors vegetable brush whipped cream maker Fire blankets Fire extinguishers Ice dispensers Ice shaver machines or accessories Non-carbonated beverage dispenser Notebook computers Personal computers Point-of-sale terminals and workstations

The renowned Heritage House Resort & Spa located just south of the hamlet of Mendocino is seeking a progressive, dedicated and dynamic head checf to lead the culinary team in pursuit of making the Heritage House THE food and beverage desitnation of choice on the North Coast. 80 seat restaurant, 60 seat lounge, catering, retail and events will keep the ideal candidate busy throughout the year.

Snooze Head ChefJob Description As Snooze Head Chef, you are ultimately responsible for ensuring the highest quality of food and standards in and out of the kitchen. Your primary duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation and overall adherence to Snooze quality, methods and safety and sanitation standards. You are the leader in training employees in methods of cooking, preparation, plate presentation, portion and cost control and cleanliness. It is your responsibility to efficiently staff and schedule your kitchen adequately to facilitate preparation and execute production while maintaining standard labor costs. About Snooze: Snooze an AM Eatery seeks to evolve the A.M. dining experience through culinary innovation, an eclectic and energetic atmosphere and comfortable and friendly service. We celebrate each day and invite our guests to do the same. Snooze believes in doing the responsible thing for people and the planet. From composting and recycling about 90% of our waste, focusing on resource conservation and using responsible materials, we're working to help create a better world for future generations. We strive to be good neighbors and give back to the communities that we are so lucky to be part of. At Snooze, we believe in our mantra that it only takes a moment to make a difference.Why work and play at Snooze?*Breakfast and lunch hours -- no late nights!!*Competitive $$$, paid weekly!*Free Pancake Benefits*Flexible workdays*Insurance Benefits (health, dental, vision, life, accident and pet)*401K/Roth 401K Savings Plans*Super fun work environment*Unlimited dance parties Duties and Responsibilities Accurately manage all kitchen employees to ensure adherence to all Snooze policy, efficient, careful and effective use of time and overall creation of a happy kitchen serving the best Snooze food every day.Assist the GM and management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and disciplining kitchen personnel as appropriate.Properly train all kitchen personnel about the practices regarding cleanliness, sanitation, equipment safety and proper kitchen tool usage. Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner. Control food cost and usage by following proper and responsible requisition of products from vendors, organized product storage procedures, standard recipes and waste control efforts.Control labor cost by scheduling based upon forecasted sales, positions needed, and proper time management. Lead the instruction and training of Snooze basic safety and sanitation procedures and guidelines to all staff.Create a fun, safe and rewarding work environment for all Snooze kitchen employees.Qualifications and ExpectationsMust be 21 years of age and authorized to work in the United States.A minimum of 2 years of experience in the restaurant industry; preferably with supervisory or management experience. Must be able to communicate clearly with other managers, kitchen and dining room staff members and guests.Be able to work in a standing position for long periods of time (up to 9 hours) and be able to reach, bend, stoop and frequently lift a maximum of 50 pounds.Must have the stamina to work a minimum of 50 hours per week.

We are an existing bar and restaurant in the final stages of an expansion project of which our kitchen and dining experience is the center of the project. In search of a head chef capable of preperaring meals in a scratch style Kitchen, with creativity and knowledge to adjust the menus with the seasons, maintain some weekly featured items. Able to order, receive, rotate, and maintain inventory and freshness of ingredients while minimizing waste. Keeps compliance with all state and local health codes and ordinances. Is capable and willing to train those working side by side in the kitchen and educating those selling the food to the tables Full time is guaranteed and hours are flexible. Ideal head chef is passionate and motivated about the food while understanding the business Is able to be in compliance with state, local, and regulatory agencies. - Participates in ensuring restaurant is clean, sanitized, and organized at all times. - Recieve and properly organize deliveries upon arrival of food and beverage. - Manage sous chefs, Prep cook, Bistro Cook, dishwasher etc - Has a creative vision, is hardworking loyal, honest and respectful Must be reliable and responsible **Please do not ask about salary or pay, into you are ready to sit down and have an interview**

Our Exciting Work Environment The Regional Chef for Delaware North's Gaming Division will assume the senior culinary leadership position for all Gaming properties and will lead as a strategic partner to the divisions leadership team, implementing company Food & Beverage Standards and consistently striving to improve our culinary offerings across our Gaming properties nationwide. With regional oversight, manage food cost, kitchen labor costs, unit profitability as well as increasing compliance in the division. This leader will identify the development needs and opportunities of the culinary talent across the Gaming portfolio and leverage across the region. In addition to the regional responsibilities, the Regional Chef for Gaming will be responsible for developing and driving one centrally led initiatives across the Gaming portfolio. Examples may include procurement programs, productivity initiatives around food and labor, innovation development within F&B and onboarding programs for new culinary talent. This position reports directly to the Vice President of Food, Beverage & Hospitality for Gaming. Position Details How You Will Be Successful You are adept at reading financial reports and can translate those trends into actionable results. You'll be an inspirational leader for your team, nurture the next generation of chefs at Delaware North and keep the love of cooking in the kitchen. You will support the Gaming divisions chef development by participating or facilitating the successful on-boarding of new chef's (assessing certification level required) and coaching, training and identifying written development plans for less experienced chefs. Participate or facilitate new hire practical's and ensure national standards are being followed in that region. You will review, analyze and support the development of action plans for each unit as well as the divisions financial performance as it regards to food cost and kitchen labor cost. Support of troubleshooting and problem solving in culinary issues, consulting HR on employee related issues - ensure menu and product standards are followed at properties You will lead planning and/or execution of VIP, opening, new business and other large events. Identify resources required, support and coordinate all aspects. Oversee business plan for culinary in new unit openings (new account) and ensure proper planning and integration across culinary and F&B Gaming Division Business Objectives Work with Gaming Leadership to establish division development goals, menu roll out targets and design implementation plan utilizing internal/external resources to accomplish stated goals and objectives. Assist the Business Development team in the development of sales proposals and presentations. Assist in strategic planning to retain at risk accounts. Primary liaison between Gaming and the Culinary and Hospitality Council focused on driving key initiatives in cost and productivity, compliance and standards within the following areas: Food management process: master the menu, perfect purchasing, power up production and wipe out waste Labor management process: smart scheduling, handle on headcount, wages that work and tackle turnover Support all food and labor (with respect to culinary areas) related standardization and compliance initiatives Ensures proper workplace safety, food safety; HACCP and sanitation programs are in place and are regularly monitored across the Gaming portfolio Collaborate with the other Delaware North Subsidiaries to ensure best practices are identified and implemented. Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards Plan and price menus Ensure proper equipment operation/maintenance, and ensure proper safety and sanitation in kitchen You may cook selected items You may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques Directly leads/supports local culinary leaders with additional support for hiring, discipline, performance reviews Review culinary vision with Executive Chefs as it relates to the over-all corporate focus, including, purchasing, labor management, sustainability, team development, operational structure, revenue enhancing initiatives, and standardization. Support corporate team to insure all food and team safety initiatives meet or exceed corporate criteria Support culinary leadership training programs, including recruiting and retention programs Developing the Gaming Chef Team Responsible for culinary and talent development at all Chef levels. Provide consistent assessment of property executive chef performance and provide feedback and mentoring as needed. Assume oversight for the development and execution of targeted culinary programs, events, reward and recognition programs. Encourage a learning environment by ensuring our chefs are always training and teaching all levels of culinarians. Create a passionate culture in which people love to cook and feed others - and experience that joy every single day. Translate business trends into innovative menu dishes and specials that our chefs can execute to drive their business forward. Train our culinary leaders how to efficiently run the business, cook delicious food, and serve our guests. Qualifications 10 + years running high-volume, multi-unit operations with high food quality standards and strong financial performance. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred. Possess the culinary technical skills indicative of a senior leader of a multi-million-dollar F&B leader. Possess proven track record in managing down food and labor cost while exceeding quality and presentation objectives. Demonstrate the ability to create profitable menus grounded in insights and analytics. Demonstrate the ability to understand the dynamics of multi-unit and multi-business operations. Demonstrate a strong aptitude for leadership, communication skills, personnel development and training. Exhibit an aptitude and track record of being able to influence others without formal authority. Have an understanding of corporate hierarchy and corporate support divisions and working in matrix environment. Be willing to travel up to 70%-75% of the time. Project a high level of maturity and leadership skills. Manage projects to meet objective, budget and timeline goals. Strong work ethic and an obsession for getting the job done well. Ability to problem solve in situations involving many moving parts. Creativity, an open mind. ACF and ProChef Certifications preferred Who We Are At Delaware North, you'll love where you work, who you work with, and how your day unfolds. Whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants, there's no telling where your career can ultimately take you. We empower you to do great work in a company with 100 years of success, stability and growth. If you have drive and enjoy the thrill of making things happen - share our vision and grow with us. Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. #LI-AT1

Job Title: Executive Chef Do you enjoy the atmosphere on a university campus? Are you the type of person that enjoys hosting dinner parties for thousands of your closest friends? Do you take pride in creating dishes that everyone craves? Do you seek empowerment by taking ownership of team goals? If so, OSU Cowboy Dining is for you! OSU Cowboy Dining is an ambassador of Oklahoma State University Athletics. Our operation consists of dining services within our Athletic Training Table, during Athletic Events, and for Special Events. At OSU Cowboy Dining our goal is to provide extraordinary service to our athletes and donors as well as providing a quality atmosphere for our team members all while maintaining a first-class facility. The benefits of working at OSU Cowboy Dining: Paid Time Off ProgramPaid Holidays Free Shift Meals Uniforms and Free Uniform Care Health Insurance(Employee only coverage is 100% paid by employer) Dental Insurance (Employee only coverage is 100% paid by employer) Vision Insurance (Employee only coverage is 100% paid by employer) Flexible Spending Account for Child Care and Medical Expenses Life Insurance (Employee only coverage is 100% paid by employer) Simple IRA Plan w/ Company Match up to 3% Relocation expenses are negotiable If you are an enthusiastic person who is passionate about providing great customer service and feel you would make a positive addition to a great team, please submit your resume for consideration. Overall responsibility for the Executive Chef is the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. The Executive Chef will be expected to execute the company's policies/procedures while ensuring that all services provided achieve the established standards within the agreed budgetary controls. The Executive Chef will also advise the Director on all matters relating to the kitchen. As the Executive Chef you will oversee all culinary operations and report to the Director, while guiding 20+ team members working with state-of-the-art culinary technology. Responsibilities: •Assist the Director in budgeting (food cost/payroll/etc.) Control overhead and achieve food cost budget goals throughout the year and report all variances from actual budget with the reasons and recommendations for remedial action. • In conjunction with the Director and Athletic Nutritionist, plan and implement menu designs, creating suitable dishes and standard recipes. • Work with the Director to purchase equipment for the Food & Beverage Department. • Ensure guest satisfaction with the smooth and effective running of day-to-day operations. • Work closely with the inventory control manager to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying attention to yield/holding qualities/marketing price/wastage/usage of leftovers. • Control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. • Create recipes and production methods. • Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. • Plan, organize, and control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime. • Interview and recruit suitable staff for the operation, in conjunction with office manager and the Director. • Oversee and train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards. • Establish effective and efficient office procedures in handling daily menus, special event menus, purchase requirements, general correspondence, and record filing. • Establish and maintain cleaning and maintenance schedules for equipment, storage and work areas. Ensure that kitchen staff follow and complete scheduled tasks as assigned. Qualifications: • Bachelor's Degree in Culinary Arts or related field preferred; or AOS Degree in Culinary Arts • Minimum of three to five years of culinary/kitchen management experience, depending upon formal degree or training • High volume, complex foodservice operations experience - highly desirable • ServSafe certified, or ability to be certified The ideal candidate will be detail oriented and have the ability to multi-task while working independently with minimal direction. · Compensation commensurate with experience. We encourage you to apply for our Executive Chef opportunity and bring your knowledge and passion of high-quality food and customer service to our culinary program. For consideration, you will need to submit a cover letter, resume and 3 to 5 references.

Company Safeway Inc-001 Job Title Head China Cook - 464 Address 17246 REMOND WAY_N E, REDMOND, Washington 98052 Job Description JOB DESCRIPTION: As a primary contact for Safeway customers, the China Express Cook provides friendly, courteous and helpful service. Responsible for preparation, quality and quantity of food prepared in the China Express area of the delicatessen. Obtains supplies from storage, cooler, or freezer area. Cleans shelves, range tops, work area, and dishes. Uses pots, pans, woks, and other cooking implements to prepare and cook food. Follows recipes for items being prepared. Mixes and prepares sauces and other seasoning and adds to dishes at the appropriate time. Places prepared items in China Express cases in delicatessen. Removes boxes and other trash from area. Orders and inventories merchandise and supplies. JOB DUTIES: Safeway China Express Cook employees are generally responsible for completing the following job duties: 1. Provide customer service as currently defined by the employer within the scope of the position and within company policy. 1. Follows recipes to prepare and cook food. 1. Cuts, chops, slices, and cleans meat and produce in preparation for cooking. 1. Assists with service at the counter as needed. 1. Maintains cleanliness of food preparation area. 1. Retrieves supplies from storage areas, coolers, and freezers. 1. May write order. 1. Other duties as assigned. JOB RELATED QUALIFICATIONS: 1. Ability to follow company customer service procedures. Demonstrated prior customer service skills or related experience. 1. Ability to interact with customers and co-workers. 1. Ability to read prices, forms, recipes, and tags. 1. Ability to work independently when necessary. 1. Ability to understand and follow directions. 1. Desired: Knowledge of authentic Chinese cooking and techniques. SUPERVISORY RESPONSIBILITIES: China Express Cooks: None. Head China Express Cook oversees the work of the China Express Cook(s). PERMITS/LICENSES: Varies depending on store location and state/county requirements. WORK ENVIRONMENT: %Inside: 100% Outside: Rare Temperature Extremes: Frequent. May be hot in cooking area. Exposure to freezer and cooler. Chemicals: Seldom (mild detergents or glass cleaner). Safeway, Inc. Seattle Division SAFEWAY, INC. IS AN EQUAL OPPORTUNITY EMPLOYER Human Resources Job Title: China Express Cook MACHINES, TOOLS, AND EQUIPMENT: scale, measuring cups, spoons, pots, pans, woks, range tops, ovens, microwave, hand truck , box cutter, pens and pencils, grocery cartS. six-wheel cart, spray bottle, rags, mops, brooms, knives, forks, spoons and other utensils, slicer, grinder, bailer PHYSICAL DEMANDS: Constant (over 70% of the time) Frequent (30-70%) Occasional (10-30%) Seldom (1-10%) Lifting: Constantly lifts 1-20 lbs. Occasionally lifts 21-50 lbs. Carrying: Constantly carries 1-10 lbs. Frequently carries 11-20 lbs. Seldom carries 21-50 lbs. Pushing / Pulling: Constantly pushes/pulls 1-20 lbs. Frequently pushes/pulls 21-35 lbs. Seldom pushes/pulls 36-50 lbs. Reaching: Constant knee to shoulder reaching. Occasional overhead and at or above shoulder level reaching. Standing: Constant standing while on job. Sitting allowed on breaks. Walking: Constant walking while on the job. Climb/Balance: Seldom. May use step stool to reach upper shelves. Trunk Functions: Constant neck rotation while preparing food. Frequent bending of head, bending/stooping, and twisting. Occasional crouching and squatting. Seldom kneeling. Upper Extremity: Constant handling/grasping of utensils, pots and pans, and food items. Constant fine finger manipulation when slicing small items. Constant repetitive motion when slicing. V ision: Use of peripheral vision and depth perception to move around crowded food preparation area. Near vision used to slice and prepare foods, operate dangerous machines, and to use sharp knives. Use of color vision to determine freshness of ingredients and assess the progress of the cooking process. Hearing: To converse with other employees, assist customers, answer pages, receive instructions and information from other employees. S peech: To converse with customers, assist customers, answer questions, and conduct business. To give instructions and information to other employees. Safeway will provide reasonable accommodation for qualified individuals with disabilities who can meet overall job requirements.

Are you looking for an opportunity to work in your community that allows you to build relationships and make a difference? Our WestRidge community is seeking a Cook to join their team. If you are looking for a consistent schedule with reliable hours, and want to serve others, apply with us to learn more! These positions include working every other weekend and scheduled holidays. We offer competitive wages and benefits, including routine pay increases, tuition reimbursement & scholarship programs and learning & development opportunities. PHS strongly supports promoting from within, what ever your long term career goals and aspirations may be. The Cook is responsible for creating high quality meals and dining experience for customers by preparing and serving attractive, nutritious and palatable meals consistent with regulations and established policies, procedures and best practices. Must possess a high school or equivalent education. Knowledge of State and Federal food-handling regulations, including food service operations strongly desired. Demonstrated compatibility PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. Presbyterian Homes & Services (PHS), based in St. Paul, Minnesota, is a non-profit, faith-based organization providing a broad array of high quality housing choices, care and service options for older adults. 6,400 employees serve 25,000 older adults through 45 PHS-affiliated senior living communities in Minnesota, Wisconsin and Iowa, and through Optage home and community services. Established in 1955, PHS has earned the reputation as an innovative leader concerned with promoting independence, vitality and well-being for those they serve. We believe employees are the most important resource in our ministry and we are committed to an environment where employees are valued and empowered to make a difference. With a strong commitment to grow our employees from within, the development opportunities with us are virtually unlimited. We offer competitive wages, opportunities for advancement, ongoing training, and incredible benefits like education assistance and nursing loan forgiveness. If you have a desire to honor God by enriching the lives and touching the hearts of older adults, consider answering the call and join our team. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance. Associated topics: commercial kitchen, corporate kitchen, deli chef, executive, head chef, prep chef, salad chef, service manager, sous, sous chef

We are looking for a creative and proficient in all aspects of food preparation, Executive chef. You will be "the chief" and maintain complete control of the kitchen. Responsibilities Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the "final touch" Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Skills Proven working experience as a head chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

**Wheelhouse will be holding open interviews, all positions, 11am-4pm on 9/19 & 9/23. Feel free to drop in with a resume, or email us at to schedule an interview! **POSITION SUMMARY: The Sous Chef works closely with the Chef and under the guidance of the Executive Chef in all aspects of managing the daily production. This position encompasses daily kitchen operations, ordering, tracking and inventory of product from multiple vendors, overseeing kitchen staff, as well as maintaining high standards of quality, timeliness and consistency in execution of fine dining in a live, fast paced theatrical environment.SUMMARY:In 2018, the Seattle-based headquarters of Teatro Zinzanni moved the Spiegeltent and all of its operations to a wooded former brewery site in Woodinville, Washington, a community just outside Seattle in the areas tech corridor with more than 100 wineries in the neighborhood. The Wheelhouse restaurant came to life in August 2019.Wheelhouse is a full service restaurant supporting the local community and surrounding area. We offer the freshest local products, local wines, beers and spirits through innovative menus. The Wheelhouse is a place for friends and families to gather for nourishment and merriment. We are open for lunch and dinner seven days a week year round, with the exception of a few key holidays. The long-term goal for the Wheelhouse is to become a landmark for the Hollywood district as well as greater Woodinville. ESSENTIAL FUNCTIONSResponsibilities and Duties:Kitchen OperationsResponsible for planning and executing operational structures with respect to budget and an assertive a la carte menu: daily food preparation, task creation, management and control, supervision and monitoring of kitchen staff, as well as impeccable upkeep and maintenance of working spaces and machinery.A capacity to understand and act upon production needs, using visual cues to ensure to-the-minute kitchen timing and delivery of all menu items is correct. Responsible for adhering to strict budget and production timeline for crew mealResponsible for kitchen operations at the highest of cleanliness standards in full adherence to health code for both facility and kitchen staffInventory ManagementResponsible for assisting in costing menu items to strict expense and cost of goods budget guidelinesResponsible for creating informed order sheets, and accountable for placing and tracking food and supply orders under the strict timelines of a daily live show, a set menu and a no waste operational principleResponsible for constantly monitoring pricing on menu items while maintaining excellent working relationships with vendors.Responsible for organizing, processing according to code and timely submittal of vendor invoicesResponsible for assisting with daily, weekly and monthly physical inventory control and shrinkage of produce, dry goods, front of house service supplies and cleaning suppliesResponsible for assisting with monthly inventory and timely recording of dataResponsible for keeping organized, methodical and track-able records for all aspects of the operation Staff ManagementResponsible under General Manager supervision for assisting with hiring, interviewing, training and supervising ofkitchen staffResponsible for working with HR department in regards to any staff related issuesResponsible for assisting with creating weekly kitchen staff schedulesResponsible for employee attendance and punctuality in the constraints of a strict show deadlineResponsible for creating and implementing ongoing product and technique training schedules for kitchen staff, using crew meal as an outletResponsible for attending daily staff meeting and sharing of food pertinent information and updatesOther DutiesWorks closely with the General Manager in the implementation of the menu, and provides feedback and solutions to the Executive Chef and Chef Maintains quality control: adheres to and upholds quality and consistency of existing recipesWorks other duties as assignedJOB QUALIFICATIONS Essential minimum skills, education, and experience: Knowledge of food and catering trends with an emphasis on fine dining and focus on quality, presentation, production, food cost controls and sanitationExcellent ability to communicate goals to staff members, to motivate, to delegate and to maintain accountability with tasks in order to achieve resultsDemonstrated ability to assess people and help them developAbility to effectively motivate and interact at all levels within the organization.Ability to consistently implement several projects simultaneously in a fast paced, time-tight environment.Proven track record with food quality improvement initiatives as well as purchasing and inventory control complianceStrong technical ability in all areas of the kitchen including prep, pantry, broiler, saut, fry, etcWorking knowledge of all kitchen equipment including exceptional knife skillsA strong presence on the hotline and kitchen floor in both a technical and managerial aspectHonesty, integrity, a strong work ethic, good follow-through, and a sense of humor3+ years of culinary management experience required, catering and banquet experience preferredProficiency with inventory management software mandatoryThis job description serves as a general overview as well as the conditions in which I must perform the job duties that the position requires. I acknowledge all the duties that my job entails and that I may be assigned other things at the discretion of Wheelhouse management. I do understand that although these are my direct responsibilities I am a team player and will help others complete their job duties when time permits.WORKING SCHEDULE/ENVIRONMENTThe Wheelhouse is a full service restaurant open 7 day a week for lunch, dinner and brunch. Team members will work full and/or part time shifts, weekdays, weekends holidays, days and nights as the business needs dictate. TZ WOODINVILLE LLC IS AN EQUAL OPPORTUNITY EMPLOYER DEDICATED TO A POLICY OF NON-DISCRIMINATION IN EMPLOYMENT (INCLUDING APPLICATION FOR EMPLOYMENT) ON ANY BASIS INCLUDING RACE, COLOR, RELIGION, NATIONAL ORIGIN, ANCESTRY, CITIZENSHIP, SEX, AGE, PHYSICAL OR MENTAL DISABILITY, MEDICAL CONDITION, PREGNANCY, VETERAN OR MILITARY STATUS, OR ANY OTHER BASIS PROHIBITED BY LOCAL, STATE, AND FEDERAL LAW.APPLICANTS WITH DISABILITIES MAY BE ENTITLED TO REASONABLE ACCOMMODATION UNDER THE TERMS OF THE AMERICANS WITH DISABILITIES ACT AND CERTAIN STATE OR LOCAL LAWS. A REASONABLE ACCOMMODATION IS A CHANGE IN THE WAY THINGS ARE NORMALLY DONE WHICH WILL ENSURE AN EQUAL EMPLOYMENT OPPORTUNITY WITHOUT IMPOSING UNDUE HARDSHIP ON TZ WOODINVILLE LLC