SummaryDirect and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.DutiesCheck the quality of raw or cooked food products to ensure that standards are met.Monitor sanitation practices to ensure that employees follow standards and regulations.Check the quantity and quality of received products.Order or requisition food or other supplies needed to ensure efficient operation.Supervise or coordinate activities of cooks or workers engaged in food preparation.Inspect supplies, equipment, or work areas to ensure conformance to established standards.Determine how food should be presented and create decorative food displays.Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.Estimate amounts and costs of required supplies, such as food and ingredients.Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.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.Determine production schedules and staff requirements necessary to ensure timely delivery of services.Demonstrate new cooking techniques or equipment to staff.Arrange for equipment purchases or repairs.Record production or operational data on specified forms.Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.RequirementsCheck quality of foods or supplies.Check quality of foods or supplies.Order materials, supplies, or equipment.Coordinate activities of food service staff.Inspect facilities, equipment or supplies to ensure conformance to standards.Create new recipes or food presentations.Train food preparation or food service personnel.Estimate supplies, ingredients, or staff requirements for food preparation activities.Plan menu options.Determine prices for menu items.Cook foods.Coordinate timing of food production activities.Perform human resources activities.Plan special events.Communicate with customers to resolve complaints or ensure satisfaction.Train food preparation or food service personnel.Order materials, supplies, or equipment.Schedule equipment maintenance.Record operational or production data.Coordinate timing of food production activities.Manage food service operations or parts of operations.Manage food service operations or parts of operations.
Sep 22, 2020
Full time
SummaryDirect and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.DutiesCheck the quality of raw or cooked food products to ensure that standards are met.Monitor sanitation practices to ensure that employees follow standards and regulations.Check the quantity and quality of received products.Order or requisition food or other supplies needed to ensure efficient operation.Supervise or coordinate activities of cooks or workers engaged in food preparation.Inspect supplies, equipment, or work areas to ensure conformance to established standards.Determine how food should be presented and create decorative food displays.Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.Estimate amounts and costs of required supplies, such as food and ingredients.Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.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.Determine production schedules and staff requirements necessary to ensure timely delivery of services.Demonstrate new cooking techniques or equipment to staff.Arrange for equipment purchases or repairs.Record production or operational data on specified forms.Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.RequirementsCheck quality of foods or supplies.Check quality of foods or supplies.Order materials, supplies, or equipment.Coordinate activities of food service staff.Inspect facilities, equipment or supplies to ensure conformance to standards.Create new recipes or food presentations.Train food preparation or food service personnel.Estimate supplies, ingredients, or staff requirements for food preparation activities.Plan menu options.Determine prices for menu items.Cook foods.Coordinate timing of food production activities.Perform human resources activities.Plan special events.Communicate with customers to resolve complaints or ensure satisfaction.Train food preparation or food service personnel.Order materials, supplies, or equipment.Schedule equipment maintenance.Record operational or production data.Coordinate timing of food production activities.Manage food service operations or parts of operations.Manage food service operations or parts of operations.
Bright Beginnings Preschool & Child Development Center
Peoria, Arizona
SummaryDirect and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.DutiesCheck the quality of raw or cooked food products to ensure that standards are met.Monitor sanitation practices to ensure that employees follow standards and regulations.Check the quantity and quality of received products.Order or requisition food or other supplies needed to ensure efficient operation.Supervise or coordinate activities of cooks or workers engaged in food preparation.Inspect supplies, equipment, or work areas to ensure conformance to established standards.Determine how food should be presented and create decorative food displays.Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.Estimate amounts and costs of required supplies, such as food and ingredients.Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.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.Determine production schedules and staff requirements necessary to ensure timely delivery of services.Recruit and hire staff, such as cooks and other kitchen workers.Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.Demonstrate new cooking techniques or equipment to staff.Meet with sales representatives to negotiate prices or order supplies.Arrange for equipment purchases or repairs.Record production or operational data on specified forms.Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.RequirementsCheck quality of foods or supplies.Check quality of foods or supplies.Order materials, supplies, or equipment.Coordinate activities of food service staff.Inspect facilities, equipment or supplies to ensure conformance to standards.Create new recipes or food presentations.Train food preparation or food service personnel.Estimate supplies, ingredients, or staff requirements for food preparation activities.Plan menu options.Determine prices for menu items.Cook foods.Coordinate timing of food production activities.Perform human resources activities.Plan special events.Communicate with customers to resolve complaints or ensure satisfaction.Train food preparation or food service personnel.Order materials, supplies, or equipment.Schedule equipment maintenance.Record operational or production data.Coordinate timing of food production activities.Manage food service operations or parts of operations.Manage food service operations or parts of operations.Nice To HavesDelphi TechnologyMicrosoft ExcelMicrosoft PowerPointSage MAS 90 ERPADP eTIMEApple corersAxxya Systems Nutritionist ProBarrington Software CookenPro CommercialBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakersCommercial dishwashersCommercial microwave ovensConvection ovensConveyer ovensCostGuardCream whippersCulinary Software Services ChefTecDesktop computersDouble boilersDry or liquid measuring cupsEGS CALCMENUEGS F ControlElectric deep-fat fryersElectric ovensElectric stovesEmail softwareFire suppression blanketsFood dicersFood processorsFood shreddersFood smokersFruit zestersGarbage compactorsGas ovensGas stovesGas-powered deep-fat fryersGNOME GnutritionGoogle spreadsheetGriddlesGrillsHot dog cookersIce shaving or crushing equipmentIce-making machinesInfrared heat lampsInstant-read pocket thermometersInternet browser softwareIPro Restaurant Inventory, Recipe & Menu SoftwareJuice dispensersJuice extractorsKitchen fire extinguishersKitchen shearsKitchen tongsKnife sharpenersLaptop computersMandolinesMeat grindersMeat slicersMeat thermometersMelon ballersMenu planning softwareMicrosoft OfficeMicrosoft WordMixersNutrition analysis softwareOyster knivesParing knivesParisian cuttersPasta machinesPersonal computersPizza ovensPlane gratersPortion scalesPressurized steam cookersRefrigerator thermometersReServe InteractiveRice cookersRolling pinsRotisserie unitsSalamandersSerrated blade knivesSievesSiftersSlicing machinesSoftCafe MenuProSteam kettlesSteam tablesStrainersToastersVegetable brushesVegetable peelersWaffle makersWoksBenefitsBonusesProfit sharingPaid vacationsFree mealsChildcareGratuityCompany holidaysPersonal daysSick leaveOther time off from workTuition Assistance Discounts on company products and services
Sep 22, 2020
Full time
SummaryDirect and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.DutiesCheck the quality of raw or cooked food products to ensure that standards are met.Monitor sanitation practices to ensure that employees follow standards and regulations.Check the quantity and quality of received products.Order or requisition food or other supplies needed to ensure efficient operation.Supervise or coordinate activities of cooks or workers engaged in food preparation.Inspect supplies, equipment, or work areas to ensure conformance to established standards.Determine how food should be presented and create decorative food displays.Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.Estimate amounts and costs of required supplies, such as food and ingredients.Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.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.Determine production schedules and staff requirements necessary to ensure timely delivery of services.Recruit and hire staff, such as cooks and other kitchen workers.Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.Demonstrate new cooking techniques or equipment to staff.Meet with sales representatives to negotiate prices or order supplies.Arrange for equipment purchases or repairs.Record production or operational data on specified forms.Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.RequirementsCheck quality of foods or supplies.Check quality of foods or supplies.Order materials, supplies, or equipment.Coordinate activities of food service staff.Inspect facilities, equipment or supplies to ensure conformance to standards.Create new recipes or food presentations.Train food preparation or food service personnel.Estimate supplies, ingredients, or staff requirements for food preparation activities.Plan menu options.Determine prices for menu items.Cook foods.Coordinate timing of food production activities.Perform human resources activities.Plan special events.Communicate with customers to resolve complaints or ensure satisfaction.Train food preparation or food service personnel.Order materials, supplies, or equipment.Schedule equipment maintenance.Record operational or production data.Coordinate timing of food production activities.Manage food service operations or parts of operations.Manage food service operations or parts of operations.Nice To HavesDelphi TechnologyMicrosoft ExcelMicrosoft PowerPointSage MAS 90 ERPADP eTIMEApple corersAxxya Systems Nutritionist ProBarrington Software CookenPro CommercialBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakersCommercial dishwashersCommercial microwave ovensConvection ovensConveyer ovensCostGuardCream whippersCulinary Software Services ChefTecDesktop computersDouble boilersDry or liquid measuring cupsEGS CALCMENUEGS F ControlElectric deep-fat fryersElectric ovensElectric stovesEmail softwareFire suppression blanketsFood dicersFood processorsFood shreddersFood smokersFruit zestersGarbage compactorsGas ovensGas stovesGas-powered deep-fat fryersGNOME GnutritionGoogle spreadsheetGriddlesGrillsHot dog cookersIce shaving or crushing equipmentIce-making machinesInfrared heat lampsInstant-read pocket thermometersInternet browser softwareIPro Restaurant Inventory, Recipe & Menu SoftwareJuice dispensersJuice extractorsKitchen fire extinguishersKitchen shearsKitchen tongsKnife sharpenersLaptop computersMandolinesMeat grindersMeat slicersMeat thermometersMelon ballersMenu planning softwareMicrosoft OfficeMicrosoft WordMixersNutrition analysis softwareOyster knivesParing knivesParisian cuttersPasta machinesPersonal computersPizza ovensPlane gratersPortion scalesPressurized steam cookersRefrigerator thermometersReServe InteractiveRice cookersRolling pinsRotisserie unitsSalamandersSerrated blade knivesSievesSiftersSlicing machinesSoftCafe MenuProSteam kettlesSteam tablesStrainersToastersVegetable brushesVegetable peelersWaffle makersWoksBenefitsBonusesProfit sharingPaid vacationsFree mealsChildcareGratuityCompany holidaysPersonal daysSick leaveOther time off from workTuition Assistance Discounts on company products and services
Enlivant is seeking a Head Chef at Lexington Place inWest Columbia, SC Full-Time About Us: We believe taking care of Americas aging population is not only a moral obligation but a true honor and privilege. With over 230 communities, we are striving to be the nations most trusted senior living provider. Our staff treats residents like family and serves them with the utmost integrity and compassion. We are a certified Great Place to Work and we believe in not only making an impact in our industry but also with our employees. Our Benefits Plan is designed to recognize the diverse needs of our workforce with competitive medical, dental, vision packages, and a 401k with a company match. We also offer a generous paid time off for eligible employees. Development is one of our highest priorities and we provide personalized training, both face-to-face and online, to ensure employees are prepared for their roles. Through our Learning Management System (LMS), all employees have access to state-required regulatory courses, professional development and soft skills courses, and Continuing Education courses. We invite you to start a rewarding career and make a difference in the lives of seniors today! Position Summary: As the Cook, you will be responsible for overseeing the day-to-day operations of the kitchen and presenting the highest quality meals according to individual resident dietary needs and state regulations. You will oversee the dining staff, maintain kitchen sanitation, and safety standards. Responsibilities: Responsible for overall kitchen management including food ordering, receiving and inventory, budgeting, scheduling, and oversight of Dining Assistants Food preparation and plating Maintain kitchen sanitation and safety standards, ensuring that all work/storage areas are clean, free of hazards and properly managed Manage resident food preferences by capturing feedback from various residents and stakeholders Ensure compliance with state, local and regulatory agencies as they relate to the foodservice Additional duties as assigned Qualifications: Required Qualifications A minimum of one (1) year culinary experience Experience with dining services in a Chef, Cook, Sous Chef or Dietary Aide role preferred Restaurant, food service or banquet experience helpful ServSafe Managers Certificate (obtain within 90 days of employment) Possess a High School diploma or GED Demonstrate understanding of state sanitation codes Ability to lift 30 pounds regularly and do the occasional heavy lifting (up to 50 pounds) The ability to stand for at least 80% of the scheduled shift The ability to work a full shift, come to work on time and work overtime as needed The ability to work according to the necessary schedule to meet job requirements with or without reasonable accommodation is an essential function of this position Experience in a senior living or skilled nursing culinary environment a plus Must align with our mission, vision, value Enlivant provides equal employment opportunities for qualified individuals and does not discriminate in employment on the basis of race, color, national origin, age, disability or other prohibited bases. Where required by state law and/or city ordinance; this employer will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new employees Form I-9 to confirm work authorization.
Sep 15, 2020
Full time
Enlivant is seeking a Head Chef at Lexington Place inWest Columbia, SC Full-Time About Us: We believe taking care of Americas aging population is not only a moral obligation but a true honor and privilege. With over 230 communities, we are striving to be the nations most trusted senior living provider. Our staff treats residents like family and serves them with the utmost integrity and compassion. We are a certified Great Place to Work and we believe in not only making an impact in our industry but also with our employees. Our Benefits Plan is designed to recognize the diverse needs of our workforce with competitive medical, dental, vision packages, and a 401k with a company match. We also offer a generous paid time off for eligible employees. Development is one of our highest priorities and we provide personalized training, both face-to-face and online, to ensure employees are prepared for their roles. Through our Learning Management System (LMS), all employees have access to state-required regulatory courses, professional development and soft skills courses, and Continuing Education courses. We invite you to start a rewarding career and make a difference in the lives of seniors today! Position Summary: As the Cook, you will be responsible for overseeing the day-to-day operations of the kitchen and presenting the highest quality meals according to individual resident dietary needs and state regulations. You will oversee the dining staff, maintain kitchen sanitation, and safety standards. Responsibilities: Responsible for overall kitchen management including food ordering, receiving and inventory, budgeting, scheduling, and oversight of Dining Assistants Food preparation and plating Maintain kitchen sanitation and safety standards, ensuring that all work/storage areas are clean, free of hazards and properly managed Manage resident food preferences by capturing feedback from various residents and stakeholders Ensure compliance with state, local and regulatory agencies as they relate to the foodservice Additional duties as assigned Qualifications: Required Qualifications A minimum of one (1) year culinary experience Experience with dining services in a Chef, Cook, Sous Chef or Dietary Aide role preferred Restaurant, food service or banquet experience helpful ServSafe Managers Certificate (obtain within 90 days of employment) Possess a High School diploma or GED Demonstrate understanding of state sanitation codes Ability to lift 30 pounds regularly and do the occasional heavy lifting (up to 50 pounds) The ability to stand for at least 80% of the scheduled shift The ability to work a full shift, come to work on time and work overtime as needed The ability to work according to the necessary schedule to meet job requirements with or without reasonable accommodation is an essential function of this position Experience in a senior living or skilled nursing culinary environment a plus Must align with our mission, vision, value Enlivant provides equal employment opportunities for qualified individuals and does not discriminate in employment on the basis of race, color, national origin, age, disability or other prohibited bases. Where required by state law and/or city ordinance; this employer will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each new employees Form I-9 to confirm work authorization.
JOB DESCRIPTIONYou will be responsible for exceptional food service, customer service, and operations by managing all aspects of the kitchen, guest interactions, and catering functions. You will be directing and motivating your team to provide customer service that elicits genuine smiles. Head Chef Responsibilities:To ensure that these are followed and monitored through a series of auditsAll preparations are as per the standard recipesThe food served is of high qualityThe kitchen does timely execution of all orders placed by Restaurants To ensure cost control and evaluate ways and means of guaranteeing low food cost without compromising on the quality of the foodTo ensure that a high standard of food quality is maintained, as per the standard recipesCollaboratively work with home office and other managers dailyHead Chef Qualifications:3 to 5 years of experience in a scratch kitchenHigh-volume experienceUnderstands qualityExhibits a hands-on approach and is proud to be a patient teacher and coach to their teamFive years experience as an Executive ChefCulinary Degree preferredHeadChef Benefits:Full Medical401k with MatchPTOVacationSick Days
Sep 15, 2020
Full time
JOB DESCRIPTIONYou will be responsible for exceptional food service, customer service, and operations by managing all aspects of the kitchen, guest interactions, and catering functions. You will be directing and motivating your team to provide customer service that elicits genuine smiles. Head Chef Responsibilities:To ensure that these are followed and monitored through a series of auditsAll preparations are as per the standard recipesThe food served is of high qualityThe kitchen does timely execution of all orders placed by Restaurants To ensure cost control and evaluate ways and means of guaranteeing low food cost without compromising on the quality of the foodTo ensure that a high standard of food quality is maintained, as per the standard recipesCollaboratively work with home office and other managers dailyHead Chef Qualifications:3 to 5 years of experience in a scratch kitchenHigh-volume experienceUnderstands qualityExhibits a hands-on approach and is proud to be a patient teacher and coach to their teamFive years experience as an Executive ChefCulinary Degree preferredHeadChef Benefits:Full Medical401k with MatchPTOVacationSick Days
Sous Chef is needed for a local concept - a community-driven company. This is a scratch kitchen, so someone with creativity is a must! Sous Chef Qualifications:Scratch ExperienceCreativeStrong tenure with career progressionDetail-orientedMotivatingHave a high understanding of structure and standardsWe want the best of the bestWe offer:Excellent payBonusBenefitsQuality of life, no late nights
Sep 15, 2020
Full time
Sous Chef is needed for a local concept - a community-driven company. This is a scratch kitchen, so someone with creativity is a must! Sous Chef Qualifications:Scratch ExperienceCreativeStrong tenure with career progressionDetail-orientedMotivatingHave a high understanding of structure and standardsWe want the best of the bestWe offer:Excellent payBonusBenefitsQuality of life, no late nights
Head Chef is needed for a local concept - a community-driven company. This is a scratch kitchen, so someone with creativity is a must! Head Chef Qualifications:Scratch ExperienceCreativeStrong tenure with career progressionDetail-orientedMotivatingHave a high understanding of structure and standardsWe want the best of the bestWe offer Head Chefs:Excellent payBonusBenefitsQuality of life, no late nights
Sep 15, 2020
Full time
Head Chef is needed for a local concept - a community-driven company. This is a scratch kitchen, so someone with creativity is a must! Head Chef Qualifications:Scratch ExperienceCreativeStrong tenure with career progressionDetail-orientedMotivatingHave a high understanding of structure and standardsWe want the best of the bestWe offer Head Chefs:Excellent payBonusBenefitsQuality of life, no late nights
We are seeking a Kitchen Manager/Head Chef to take over our back of house operations. If you are a head chef or experienced sous chef looking to take the next step who has the desire to be creative, this is the right fit for you!Kitchen Manager/Head Chef Qualifications:Someone who is confident, energetic, and motivated. Personality is huge!Someone who is comfortable with scheduling, ordering, inventory, and costing out a menuCreative freedomNo micromanagersNo job hoppersExperience with banquets, events, and weddings is highly desired, however, not a dealbreakerKitchen Manager/Head Chef ResponsibilitiesRun day to day full-service kitchen operationsGrow the business, attract new clienteleIn charge of changing the menu twice a yearWork with wedding coordinator, F manager on menu planning for eventsKitchen Manager/Head Chef Benefits:HealthcareInformal bonus structure2 weeks PTOFun working environment where you won't be micromanaged
Sep 15, 2020
Full time
We are seeking a Kitchen Manager/Head Chef to take over our back of house operations. If you are a head chef or experienced sous chef looking to take the next step who has the desire to be creative, this is the right fit for you!Kitchen Manager/Head Chef Qualifications:Someone who is confident, energetic, and motivated. Personality is huge!Someone who is comfortable with scheduling, ordering, inventory, and costing out a menuCreative freedomNo micromanagersNo job hoppersExperience with banquets, events, and weddings is highly desired, however, not a dealbreakerKitchen Manager/Head Chef ResponsibilitiesRun day to day full-service kitchen operationsGrow the business, attract new clienteleIn charge of changing the menu twice a yearWork with wedding coordinator, F manager on menu planning for eventsKitchen Manager/Head Chef Benefits:HealthcareInformal bonus structure2 weeks PTOFun working environment where you won't be micromanaged
We are seeking a Kitchen Manager/Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our well established, family-owned farm to table restaurant. You will work with the Executive Chef and General Manager to:Kitchen Manager/Head Chef Responsibilities:Oversee day-to-day culinary operations an insure recipe adherenceCoordinate food and kitchenware orders within budgetCheck freshness and quality of ingredientsAssist in the development of menu itemsRecruit, hire, train and retain a top-notch culinary team Work with management to create a memorable experience for guestsKitchen Manager/Head Chef Qualifications:Minimum 5-year experience in culinary arts, cooking, in a supervisory capacitySolid Tenure and Career progressionKnowledge of cost and labor systems Superior communication skills, with a passion for people developmentPassion for food and cooking techniquesStrong leadership qualities and Professional imageAbility to thrive in a fast-paced environmentWe offer a competitive Salary, attainable Quarterly Bonus, Benefits, and 401(k). Send your resume in Word or PDF format for immediate consideration right now!
Sep 15, 2020
Full time
We are seeking a Kitchen Manager/Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our well established, family-owned farm to table restaurant. You will work with the Executive Chef and General Manager to:Kitchen Manager/Head Chef Responsibilities:Oversee day-to-day culinary operations an insure recipe adherenceCoordinate food and kitchenware orders within budgetCheck freshness and quality of ingredientsAssist in the development of menu itemsRecruit, hire, train and retain a top-notch culinary team Work with management to create a memorable experience for guestsKitchen Manager/Head Chef Qualifications:Minimum 5-year experience in culinary arts, cooking, in a supervisory capacitySolid Tenure and Career progressionKnowledge of cost and labor systems Superior communication skills, with a passion for people developmentPassion for food and cooking techniquesStrong leadership qualities and Professional imageAbility to thrive in a fast-paced environmentWe offer a competitive Salary, attainable Quarterly Bonus, Benefits, and 401(k). Send your resume in Word or PDF format for immediate consideration right now!
Are you passionate about cooking and baking? Do you want to showcase your creative culinary skills to people who will truly value your work? If so, we have a great opportunity for you as Head Cook at our campus! Join our team where you can use your skills to create culinary masterpieces for our residents.
Join our talented team at Signe Burckhardt Manor! We are conveniently located on the bus line in South Minneapolis near the Minneapolis Art Institute and Minneapolis College of Art and Design. You'll love working with our wonderful management team, who will encourage you and make you feel right at home. We take pride in our open door policy and making you feel supported and appreciated. You don't want to miss this opportunity to join our team!
Our 42-unit campus in Minneapolis located on the bus route is currently seeking a creative, experienced Head Cook to join our beautiful campus with highly trained professional, caring, and dedicated staff.
In this role, you will help prepare ingredients for our cooks and serve appetizing and nutritious meals to our residents, employees, and family members. Our ideal candidate has 3+ years of prior commercial cooking/ food preparation experience, kitchen management experience, and strong communication skills. Safety is our number one priority. Staff are provided with personal protective equipment.
This is a Full-Time, benefit eligible position. Shift: Day
Benefits:
Paid Time Off (PTO)
Healthcare, Dental benefits for Full-Time employees
Supplemental Benefits (vision, life, disability, and more) for Full-Time employees
Flex Spending Accounts for Full-Time employees
On-site Parking
Retirement with employer match
Competitive wages with credit for experience!
Tuition Discount Opportunities
Work with an amazing team with decades of experience!
Head Cook responsibilities:
Deliver exceptional service to residents by providing fast, friendly and excellent customer service to all guests.
Prepare and cook all meals to ensure adherence to recipes and quality standards. This will also include feature/specials and grill service.
Inspect kitchen for conformance to government and company safety and sanitation requirements.
Review planned meals and take note of special diet requests.
Observe and report on low stock or high-demand choices.
Assist in orders and schedules delivery of food and supplies from local vendors.
Observe and report on resident change of condition or changes in ability.
Participate in meetings and required training to maintain regulatory standards of food service at the community.
Head Cook skills and requirements:
3+ years of prior commercial cooking/ food preparation experience preferred.
Kitchen management experience in healthcare a plus!
Strong communication skills to interact with residents and staff.
Maintain confidential information.
Ability to stand for length of shift.
Team player willing to work in a fast-paced environment.
Selected candidates will be required to pass a background check.
About Us:
We take pride in providing compassionate care to our residents by focusing on our 8 pillars of excellence (Compassion, Integrity, Excellence, Innovation, Stewardship, Unity, Respect, and Collaboration). Apply today to make a difference in the lives of those we serve!
Cassia, an affiliation between Augustana Care and Elim Care, is a Christian mission organization with over 200 years of combined experience caring for those in need. We strive to inspire residents to live the lives that are most fulfilling to them. We take pride in the longevity of our management team and invite you to apply to learn more!
Cassia is an equal employment opportunity/affirmative action employer Minority/Female/Disability/Veteran
Sep 24, 2020
Full time
Are you passionate about cooking and baking? Do you want to showcase your creative culinary skills to people who will truly value your work? If so, we have a great opportunity for you as Head Cook at our campus! Join our team where you can use your skills to create culinary masterpieces for our residents.
Join our talented team at Signe Burckhardt Manor! We are conveniently located on the bus line in South Minneapolis near the Minneapolis Art Institute and Minneapolis College of Art and Design. You'll love working with our wonderful management team, who will encourage you and make you feel right at home. We take pride in our open door policy and making you feel supported and appreciated. You don't want to miss this opportunity to join our team!
Our 42-unit campus in Minneapolis located on the bus route is currently seeking a creative, experienced Head Cook to join our beautiful campus with highly trained professional, caring, and dedicated staff.
In this role, you will help prepare ingredients for our cooks and serve appetizing and nutritious meals to our residents, employees, and family members. Our ideal candidate has 3+ years of prior commercial cooking/ food preparation experience, kitchen management experience, and strong communication skills. Safety is our number one priority. Staff are provided with personal protective equipment.
This is a Full-Time, benefit eligible position. Shift: Day
Benefits:
Paid Time Off (PTO)
Healthcare, Dental benefits for Full-Time employees
Supplemental Benefits (vision, life, disability, and more) for Full-Time employees
Flex Spending Accounts for Full-Time employees
On-site Parking
Retirement with employer match
Competitive wages with credit for experience!
Tuition Discount Opportunities
Work with an amazing team with decades of experience!
Head Cook responsibilities:
Deliver exceptional service to residents by providing fast, friendly and excellent customer service to all guests.
Prepare and cook all meals to ensure adherence to recipes and quality standards. This will also include feature/specials and grill service.
Inspect kitchen for conformance to government and company safety and sanitation requirements.
Review planned meals and take note of special diet requests.
Observe and report on low stock or high-demand choices.
Assist in orders and schedules delivery of food and supplies from local vendors.
Observe and report on resident change of condition or changes in ability.
Participate in meetings and required training to maintain regulatory standards of food service at the community.
Head Cook skills and requirements:
3+ years of prior commercial cooking/ food preparation experience preferred.
Kitchen management experience in healthcare a plus!
Strong communication skills to interact with residents and staff.
Maintain confidential information.
Ability to stand for length of shift.
Team player willing to work in a fast-paced environment.
Selected candidates will be required to pass a background check.
About Us:
We take pride in providing compassionate care to our residents by focusing on our 8 pillars of excellence (Compassion, Integrity, Excellence, Innovation, Stewardship, Unity, Respect, and Collaboration). Apply today to make a difference in the lives of those we serve!
Cassia, an affiliation between Augustana Care and Elim Care, is a Christian mission organization with over 200 years of combined experience caring for those in need. We strive to inspire residents to live the lives that are most fulfilling to them. We take pride in the longevity of our management team and invite you to apply to learn more!
Cassia is an equal employment opportunity/affirmative action employer Minority/Female/Disability/Veteran
BriteLife Recovery
Hilton Head Island, South Carolina
BriteLife Recovery - We are looking to hire a commendable Chef to manage our kitchen staff and to resolve kitchen issues swiftly. The Chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity and serves as replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee delivery of food supplies, prepare special dishes and supervise overall kitchen operation during dinner service.To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented and level-headed.Chef Responsibilities:Ensuring promptness, freshness and quality of dishes.Coordinating cooks' tasks.Implementing hygiene policies and examining equipment for cleanliness.Designing new recipes, planning menus and selecting plate presentation.Reviewing staffing levels to meet service, operational and financial objectives.Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.Setting and monitoring performance standards for staff.Obtaining feedback on food and service quality, and handling customer problems and complaintsensure compliance with all health and safety regulations within the kitchen areaUp-to-date knowledge of cooking techniques and recipes
Sep 27, 2020
Full time
BriteLife Recovery - We are looking to hire a commendable Chef to manage our kitchen staff and to resolve kitchen issues swiftly. The Chef attracts and retains staff, maintains a cooperative relationship with team members, optimizes staff productivity and serves as replacement in team members' absence. You will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. You will oversee delivery of food supplies, prepare special dishes and supervise overall kitchen operation during dinner service.To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented and level-headed.Chef Responsibilities:Ensuring promptness, freshness and quality of dishes.Coordinating cooks' tasks.Implementing hygiene policies and examining equipment for cleanliness.Designing new recipes, planning menus and selecting plate presentation.Reviewing staffing levels to meet service, operational and financial objectives.Hiring and training kitchen staff, such as cooks, food preparation workers and dishwashers.Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.Setting and monitoring performance standards for staff.Obtaining feedback on food and service quality, and handling customer problems and complaintsensure compliance with all health and safety regulations within the kitchen areaUp-to-date knowledge of cooking techniques and recipes
BriteLife Recovery
Hilton Head Island, South Carolina
BriteLife Recovery - Chef would be responsible for the following:Manage kitchen staff, including providing necessary direction and trainingSchedule employees to ensure that the kitchen is adequately staffed at all necessary timesAssist with the preparation and design of food and drink menusEnsure kitchen remains clean and sanitary at all timesMake sure that all plates that leave the kitchen meet taste and design standardsEnsure that the kitchen operates efficiently and professionallyMaintain kitchen inventory and order suppliesConfirm compliance with all sanitation and health and safety standardsFill in for the executive chef when necessaryMonitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are metSchedules staff shifts.Trains new employees.Benefits Offered:Competitive Salary based on experiencean Equal Opportunity Employer
Sep 27, 2020
Full time
BriteLife Recovery - Chef would be responsible for the following:Manage kitchen staff, including providing necessary direction and trainingSchedule employees to ensure that the kitchen is adequately staffed at all necessary timesAssist with the preparation and design of food and drink menusEnsure kitchen remains clean and sanitary at all timesMake sure that all plates that leave the kitchen meet taste and design standardsEnsure that the kitchen operates efficiently and professionallyMaintain kitchen inventory and order suppliesConfirm compliance with all sanitation and health and safety standardsFill in for the executive chef when necessaryMonitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are metSchedules staff shifts.Trains new employees.Benefits Offered:Competitive Salary based on experiencean Equal Opportunity Employer
Hospital Housekeeping Systems LLC
Hot Springs National Park, Arkansas
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. Thank 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.
Sep 27, 2020
Full time
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. Thank 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.
Hospital Housekeeping Systems LLC
El Dorado, Arkansas
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. Thank 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.
Sep 27, 2020
Full time
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. Thank 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.
Sets up and stocks food items and other necessary supplies. Prepares food items by cutting, chopping, mixing, and preparing sauces. Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage. Cleans and sanitizes cooking surfaces at the end of the shift. Performs inventory checks and completes food storage logs. This position is on a Food Truck, so MUST be willing to work in a fast pace environment
Sep 26, 2020
Full time
Sets up and stocks food items and other necessary supplies. Prepares food items by cutting, chopping, mixing, and preparing sauces. Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards. Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage. Cleans and sanitizes cooking surfaces at the end of the shift. Performs inventory checks and completes food storage logs. This position is on a Food Truck, so MUST be willing to work in a fast pace environment
Corporate Chef, NYC / 200k World-class restaurant group is interviewing top notch corporate chefs for this newly created, important leadership position. Ideally seeking a former head of restaurants, commissary, events and/or catering at a 5 star Vegas Hotel; an organizational leader to oversee a staff 700 hourly employees, 55 full time employees and an executive chef. Focus will be on standardization, integration of systems, procurement, inventory and seasonal menu changes. Current project is a very exciting, well-funded, world class venue. Exceptional career opportunity. Kindly submit resume with compensation requirement for consideration or more particulars - Base salary to 200k You can use to collect and manage your references for free and share them with us or anyone else you choose. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.
Sep 26, 2020
Full time
Corporate Chef, NYC / 200k World-class restaurant group is interviewing top notch corporate chefs for this newly created, important leadership position. Ideally seeking a former head of restaurants, commissary, events and/or catering at a 5 star Vegas Hotel; an organizational leader to oversee a staff 700 hourly employees, 55 full time employees and an executive chef. Focus will be on standardization, integration of systems, procurement, inventory and seasonal menu changes. Current project is a very exciting, well-funded, world class venue. Exceptional career opportunity. Kindly submit resume with compensation requirement for consideration or more particulars - Base salary to 200k You can use to collect and manage your references for free and share them with us or anyone else you choose. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.
Hilton Garden Inn / Roedel Companies, LLC
Canton, Massachusetts
Overview: Be a part of our team to open the new Hilton Garden Inn, Boston-Canton, MA, coming in December 2020!! Position: Executive Chef/Beverage Manager Purpose: To provide the leadership and creative entrepreneurial spirit to lead the hotel food and beverage effort, including the restaurant and 3500 square feet of banquet and meeting space while delivering a memorable guest experience, a positive work environment, and outstanding product that results in exceeding our guests' expectations Company Overview: Roedel Companies, LLC Headquartered in New Hampshire, is an integrated hotel company that manages, develops, and invests in hotels that deliver consistent high performance. We are committed to providing exceptional employment, guest, and investor experience by creating a company culture driven by bright, energetic, passionate people with clear direction and accountability, guided by our Company's Core Values Responsibilities: To manage the food and beverage cost within the budget To manage labor cost within the budget as measured by total labor for food and beverage production vs. budget To manage the food, beverage, and operating supply ordering, receiving, and storage per policies as established by the management company To develop and price menu items consistent with the food and beverage cost metric as established by the management company To establish cost control guidelines to minimize food and beverage waste by developing food and beverage par levels for each menu item To develop inventory sheets to measure the month's food and beverage cost verse the standard To develop ordering guides to manage par levels for all food and beverage outlets To manage and calculate figures such as discounts and percentages To consult with the sales department to ensure all food and beverage productions are met with any special events planned To interact with the management team at least once a month to ensure that we are meeting/exceeding guest expectations To ensure proper setup and execution of all catered events To develop an action plan with the Guest Service Team to close any GAPS that exist in the guest service standards as set by RGH Hospitality To adhere to brand standard recipes and portion controls as outlined for the Garden Grill and Bar, to ensure product quality and consistency through all outlet meal periods To develop recipes and recipe books for banquets to ensure product quality and consistency maintained through all banquet meal periods To visit the dining area during service hours to receive guest feedback on food quality, presentation, and guest service To ensure proper service standards and food and beverage quality standards are being kept per hotel and RGH management expectations from guest feedback received through Hilton SALT Responsible for the overall management of the food and beverage staff, which includes: banquet manager, banquet supervisors and servers, line cooks, banquet cooks, stewards, restaurant servers and bartenders, bussers and hostesses To ensure compliance with state and local health department regulations To ensure all brand required training and life/safety controls are in place and are certified as current to meet the brand standard To ensure a safe, clean and positive work environment is kept at all times by posting job safety posters and participating in Hilton brand required training classes Responsible for the development and implementation of preventative maintenance schedules for all kitchen, banquet, and front of house equipment in conjunction with the Chief Engineer. To participate in all Hilton Garden Inn team meetings four times a year To prepare an annual budget and business plan for the food and beverage operation that meets the overall business goals as established by the management company Experience: Requirements include a minimum of 2-4 year college or university degree in a respected field and; six or more years in related experience and training Skills: Ability to read, analyze and interpret general business, technical procedures, company journals Ability to develop written procedures and training manuals Must be able to perform each task and duty of subordinates. Capable of working in a fast-paced work environment and perform efficiently under stressful situations Effective Communication and Listening skills Ability to work with and develop employees and coworkers through a team process Windows XP or newer, Work, Excel, Outlook, Typing Skills Thorough working knowledge of Agilysys/Inforgenisis POS system Serv Safe Certified and TIPS or Alcohol Awareness Training Certified We offer Competitive Pay, 401K Program, Health, Vision, Dental subsidy, Life Insurance, and Long-Term Disability Insurance, Paid Time Off, Discount Travel Program, Roedel Companies is proud to be part of the "Drug-Free Workplace".
Sep 26, 2020
Full time
Overview: Be a part of our team to open the new Hilton Garden Inn, Boston-Canton, MA, coming in December 2020!! Position: Executive Chef/Beverage Manager Purpose: To provide the leadership and creative entrepreneurial spirit to lead the hotel food and beverage effort, including the restaurant and 3500 square feet of banquet and meeting space while delivering a memorable guest experience, a positive work environment, and outstanding product that results in exceeding our guests' expectations Company Overview: Roedel Companies, LLC Headquartered in New Hampshire, is an integrated hotel company that manages, develops, and invests in hotels that deliver consistent high performance. We are committed to providing exceptional employment, guest, and investor experience by creating a company culture driven by bright, energetic, passionate people with clear direction and accountability, guided by our Company's Core Values Responsibilities: To manage the food and beverage cost within the budget To manage labor cost within the budget as measured by total labor for food and beverage production vs. budget To manage the food, beverage, and operating supply ordering, receiving, and storage per policies as established by the management company To develop and price menu items consistent with the food and beverage cost metric as established by the management company To establish cost control guidelines to minimize food and beverage waste by developing food and beverage par levels for each menu item To develop inventory sheets to measure the month's food and beverage cost verse the standard To develop ordering guides to manage par levels for all food and beverage outlets To manage and calculate figures such as discounts and percentages To consult with the sales department to ensure all food and beverage productions are met with any special events planned To interact with the management team at least once a month to ensure that we are meeting/exceeding guest expectations To ensure proper setup and execution of all catered events To develop an action plan with the Guest Service Team to close any GAPS that exist in the guest service standards as set by RGH Hospitality To adhere to brand standard recipes and portion controls as outlined for the Garden Grill and Bar, to ensure product quality and consistency through all outlet meal periods To develop recipes and recipe books for banquets to ensure product quality and consistency maintained through all banquet meal periods To visit the dining area during service hours to receive guest feedback on food quality, presentation, and guest service To ensure proper service standards and food and beverage quality standards are being kept per hotel and RGH management expectations from guest feedback received through Hilton SALT Responsible for the overall management of the food and beverage staff, which includes: banquet manager, banquet supervisors and servers, line cooks, banquet cooks, stewards, restaurant servers and bartenders, bussers and hostesses To ensure compliance with state and local health department regulations To ensure all brand required training and life/safety controls are in place and are certified as current to meet the brand standard To ensure a safe, clean and positive work environment is kept at all times by posting job safety posters and participating in Hilton brand required training classes Responsible for the development and implementation of preventative maintenance schedules for all kitchen, banquet, and front of house equipment in conjunction with the Chief Engineer. To participate in all Hilton Garden Inn team meetings four times a year To prepare an annual budget and business plan for the food and beverage operation that meets the overall business goals as established by the management company Experience: Requirements include a minimum of 2-4 year college or university degree in a respected field and; six or more years in related experience and training Skills: Ability to read, analyze and interpret general business, technical procedures, company journals Ability to develop written procedures and training manuals Must be able to perform each task and duty of subordinates. Capable of working in a fast-paced work environment and perform efficiently under stressful situations Effective Communication and Listening skills Ability to work with and develop employees and coworkers through a team process Windows XP or newer, Work, Excel, Outlook, Typing Skills Thorough working knowledge of Agilysys/Inforgenisis POS system Serv Safe Certified and TIPS or Alcohol Awareness Training Certified We offer Competitive Pay, 401K Program, Health, Vision, Dental subsidy, Life Insurance, and Long-Term Disability Insurance, Paid Time Off, Discount Travel Program, Roedel Companies is proud to be part of the "Drug-Free Workplace".
Job Overview Working closely with a talented team of Chefs and Food Scientists, the Lead, Culinary is responsible for evolving and enhancing the Burger King brand by leveraging a passion for food and an obsession with quality, to identify new product ideas and to evolve our existing menu. This position is responsible for culinary development and improvement of new and existing products for the Burger King menu. The position is highly collaborative and involves working directly with internal and external stakeholders cross functionally to ensure development targets are met. The position is also responsible for leading product excellence (best in class) initiatives across specific food and menu categories. The position reports to the Head of Culinary Innovation, Burger King. Responsibilities Strong ability to work and excel in a team-based approach to product development as a culinary subject matter expert. Partners closely with Category and Product Leads to co-identify trends, and develop new product ideas to build 3-year product pipelines Works with internal stakeholders including supply chain and Quality Assurance teams; develop and nurture a network of best in class suppliers, to meet evolving trends and tastes Develops and launch new and/or improved products to drive incremental sales and increase consumer satisfaction Challenges current menu items and proposes improved recipes. Develops best in class food concepts across a range of contemporary American cuisine disciplines. Leads special projects to create new products and/or improve existing products for our National system as well as new concepts. Ability and expertise to develop best in class food concepts across a range of contemporary American cuisine disciplines. Works with suppliers to prepare innovation sessions with products that are correctly targeted to guest' expectations, cost effective and operationally feasible. Work with suppliers and internal culinary/category teams to identify market trends and guest behaviors for the medium term to inform new recipes. Responsible for development of recipes to include ingredient and product specifications for manufacturers. Works with cross-functional new products team to manage and coordinate product testing including concept tests and taste tests. Optimizes food cost, product quality and operational feasibility for all new initiatives to enable seamless transition to commercialization. Responsible for the organization and inventory of the BK test kitchen ensuring safe food handling practices and BK production standards. Has management responsibilities for team of professionals (includes people, budget and planning). Qualifications Culinary degree or significant culinary experience required. Demonstrated track record of innovation as a Chef in the Food industry (chain restaurant category preferred) Track record of strong problem-solving skills and creativity. Must have excellent oral and written skills to include formal presentation experience and the ability to prepare and present development presentations. Must have the ability to interface and maintain excellent professional relationships with a variety of audiences to include franchise partners, food vendors/manufactures and internal teams. Must be proficient with Microsoft Office Suite programs (Outlook, Excel, Word, and PowerPoint). Excellent organization skills; ability to prioritize and handle multi task. BS degree in Food Science or related field preferred. Restaurant Brands International and all of its affiliated companies (collectively, RBI) are equal opportunity and affirmative action employers that do not discriminate on the basis of race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or veteran status, or any other characteristic protected by local, state, provincial or federal laws, rules, or regulations. RBI's policy applies to all terms and conditions of employment. Accommodation is available for applicants with disabilities upon request.
Sep 26, 2020
Full time
Job Overview Working closely with a talented team of Chefs and Food Scientists, the Lead, Culinary is responsible for evolving and enhancing the Burger King brand by leveraging a passion for food and an obsession with quality, to identify new product ideas and to evolve our existing menu. This position is responsible for culinary development and improvement of new and existing products for the Burger King menu. The position is highly collaborative and involves working directly with internal and external stakeholders cross functionally to ensure development targets are met. The position is also responsible for leading product excellence (best in class) initiatives across specific food and menu categories. The position reports to the Head of Culinary Innovation, Burger King. Responsibilities Strong ability to work and excel in a team-based approach to product development as a culinary subject matter expert. Partners closely with Category and Product Leads to co-identify trends, and develop new product ideas to build 3-year product pipelines Works with internal stakeholders including supply chain and Quality Assurance teams; develop and nurture a network of best in class suppliers, to meet evolving trends and tastes Develops and launch new and/or improved products to drive incremental sales and increase consumer satisfaction Challenges current menu items and proposes improved recipes. Develops best in class food concepts across a range of contemporary American cuisine disciplines. Leads special projects to create new products and/or improve existing products for our National system as well as new concepts. Ability and expertise to develop best in class food concepts across a range of contemporary American cuisine disciplines. Works with suppliers to prepare innovation sessions with products that are correctly targeted to guest' expectations, cost effective and operationally feasible. Work with suppliers and internal culinary/category teams to identify market trends and guest behaviors for the medium term to inform new recipes. Responsible for development of recipes to include ingredient and product specifications for manufacturers. Works with cross-functional new products team to manage and coordinate product testing including concept tests and taste tests. Optimizes food cost, product quality and operational feasibility for all new initiatives to enable seamless transition to commercialization. Responsible for the organization and inventory of the BK test kitchen ensuring safe food handling practices and BK production standards. Has management responsibilities for team of professionals (includes people, budget and planning). Qualifications Culinary degree or significant culinary experience required. Demonstrated track record of innovation as a Chef in the Food industry (chain restaurant category preferred) Track record of strong problem-solving skills and creativity. Must have excellent oral and written skills to include formal presentation experience and the ability to prepare and present development presentations. Must have the ability to interface and maintain excellent professional relationships with a variety of audiences to include franchise partners, food vendors/manufactures and internal teams. Must be proficient with Microsoft Office Suite programs (Outlook, Excel, Word, and PowerPoint). Excellent organization skills; ability to prioritize and handle multi task. BS degree in Food Science or related field preferred. Restaurant Brands International and all of its affiliated companies (collectively, RBI) are equal opportunity and affirmative action employers that do not discriminate on the basis of race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or veteran status, or any other characteristic protected by local, state, provincial or federal laws, rules, or regulations. RBI's policy applies to all terms and conditions of employment. Accommodation is available for applicants with disabilities upon request.
The Atwood Yacht Club is hiring a Sous Chef to join our team. If you're a hard-working professional, Atwood Yacht Club is an ideal place to get ahead. Contact Chef Brian to setup an interview. Email: Chef's office: Responsibilities for Sous Chef •Assist in managing activities in the kitchen, including food preparation, production, and training of kitchen staff •Be familiar with all kitchen stations (sauté, wheelman, grill, pantry, expo) and be able to work them as needed •Ensure efficient, cost-effective operation and profitability of food production •Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order •Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner •Assume the role as Executive Chef in my absence •Assure adherence to all standards of food quality, preparation, recipes, and presentation •Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met •Assure kitchen personnel is trained in best cleanliness and sanitation practices Qualifications for Sous Chef •High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred but not required •Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role such as lead line cook is preferred •Ability to communicate clearly and politely with managers, kitchen and dining room employees, as well as guests. •Safe Food Handling Certification •Ability to lift up to 50 pounds to put away food deliveries, stand for long periods of time, and work long hours in hot conditions
Sep 26, 2020
Full time
The Atwood Yacht Club is hiring a Sous Chef to join our team. If you're a hard-working professional, Atwood Yacht Club is an ideal place to get ahead. Contact Chef Brian to setup an interview. Email: Chef's office: Responsibilities for Sous Chef •Assist in managing activities in the kitchen, including food preparation, production, and training of kitchen staff •Be familiar with all kitchen stations (sauté, wheelman, grill, pantry, expo) and be able to work them as needed •Ensure efficient, cost-effective operation and profitability of food production •Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order •Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner •Assume the role as Executive Chef in my absence •Assure adherence to all standards of food quality, preparation, recipes, and presentation •Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met •Assure kitchen personnel is trained in best cleanliness and sanitation practices Qualifications for Sous Chef •High school or GED equivalent required, formal culinary training or associate degree in culinary arts preferred but not required •Minimum 2-5 years cooking experience in a fine dining environment and experience in a culinary leadership role such as lead line cook is preferred •Ability to communicate clearly and politely with managers, kitchen and dining room employees, as well as guests. •Safe Food Handling Certification •Ability to lift up to 50 pounds to put away food deliveries, stand for long periods of time, and work long hours in hot conditions
Maryland Department of General Services
Annapolis, Maryland
** Chef position (Full-time) ** Maryland Department of General Services Salary: $50,000 + (Depending on experience) Excellent benefits, pension and paid time-off package. Location: Annapolis, Maryland Position is open until filled, with a first review date of September 30, 2020. The Maryland Department of General Services (DGS) is hiring for a full-time Chef position, located in Annapolis, Maryland. The main purpose of this position is the responsibility of food preparation and kitchen upkeep, working in an executive environment. We are seeking experienced chefs to grow our current team. Duties for this position include, but are not limited to: Kitchen operations Daily food preparation and special events Assist the Head Chef with menu planning, food supply and inventory Daily sanitation routine, which includes kitchen, dry food area and walk in refrigerator/freezer Desired Qualifications include: Formal culinary education is preferred. At least five (5) years of experience providing quality food preparation, which involves knowledge of various cuisines and techniques within the hospitality industry, including the cooking of meats, seafood and vegetables, and the preparation of salads and beverages. Baking and pastry skills necessary. Ability to work flexible hours as needed. Ability to pass a thorough background investigation. Good interpersonal skills and the ability to communicate well with all levels of internal and external customers. A strong work ethic, self-motivation towards excellent job performance, and the ability and desire to work well with others in a team environment. How to Apply: Interested applicants should e-mail a cover letter and resume to - make sure to include "Chef" in the subject line of the e-mail. Preference will be given to applicants who apply by the first review date of September 30, 2020. For questions, call our HR Office at . EQUAL OPPORTUNITY EMPLOYER
Sep 26, 2020
Full time
** Chef position (Full-time) ** Maryland Department of General Services Salary: $50,000 + (Depending on experience) Excellent benefits, pension and paid time-off package. Location: Annapolis, Maryland Position is open until filled, with a first review date of September 30, 2020. The Maryland Department of General Services (DGS) is hiring for a full-time Chef position, located in Annapolis, Maryland. The main purpose of this position is the responsibility of food preparation and kitchen upkeep, working in an executive environment. We are seeking experienced chefs to grow our current team. Duties for this position include, but are not limited to: Kitchen operations Daily food preparation and special events Assist the Head Chef with menu planning, food supply and inventory Daily sanitation routine, which includes kitchen, dry food area and walk in refrigerator/freezer Desired Qualifications include: Formal culinary education is preferred. At least five (5) years of experience providing quality food preparation, which involves knowledge of various cuisines and techniques within the hospitality industry, including the cooking of meats, seafood and vegetables, and the preparation of salads and beverages. Baking and pastry skills necessary. Ability to work flexible hours as needed. Ability to pass a thorough background investigation. Good interpersonal skills and the ability to communicate well with all levels of internal and external customers. A strong work ethic, self-motivation towards excellent job performance, and the ability and desire to work well with others in a team environment. How to Apply: Interested applicants should e-mail a cover letter and resume to - make sure to include "Chef" in the subject line of the e-mail. Preference will be given to applicants who apply by the first review date of September 30, 2020. For questions, call our HR Office at . EQUAL OPPORTUNITY EMPLOYER
We're looking for someone who brings personal style to every experience, natural curiosity to discover the different palates, innovation to excite and diverse high-quality cuisines. We want a driven and committed Executive Pastry Chef who thrives working in a complex and demanding operation. Job Responsibilities Directs and oversees the pastry and baking functions of the hotel Menu development, inventory and purchasing of supplies and cost control Tests and develops recipes Responsible for the creation of dessert menus to maximize profits and minimize loss Requires an understanding of federal, state, and local food sanitation regulations Manage the Pastry kitchen team effectively to ensure a well-organized, motivated team Job Requirements Minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production Working knowledge of dietary restrictions and food allergies Excellent planning and organizing skills Ability multi-task and meet deadlines Must be able to lift 20 pounds and work while standing for periods of time Strong supervisory skills Creative approach to the production of food Passion for producing high quality food Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook, preferred Benefits For Full Time Employment ■ Medical, Dental and Vision Insurance ■ Flexible Spending Accounts ■ Vacation ■ Personal Days, Holiday, Bereavement, Military Leave and Jury Duty ■ 401(K) and Profit Sharing Plan ■ Free Basic Life Insurance ■ Free Short-Term Disability ■ Free Long-Term Disability ■ Supplemental Life Insurance, Spouse and Dependents are Eligible ■ Free Employee Parking ■ Employee of the Month Program ■ Service Awards ■ End of the Year Party ■ Direct Deposit ■ Discounts in our Gift Shop and certain Gift Certificates ■ Discounted rooms at our Sister Properties; Kiawah Island Resort -- Kiawah Island, SC, Sea Pines Resort -- Hilton Head, SC JEFFERSON HOTEL APPLICATION MUST BE SUBMITTED TO BE CONSIDERED. Employment Type: Full Time Years Experience: 1 - 3 years Bonus/Commission: No
Sep 26, 2020
Full time
We're looking for someone who brings personal style to every experience, natural curiosity to discover the different palates, innovation to excite and diverse high-quality cuisines. We want a driven and committed Executive Pastry Chef who thrives working in a complex and demanding operation. Job Responsibilities Directs and oversees the pastry and baking functions of the hotel Menu development, inventory and purchasing of supplies and cost control Tests and develops recipes Responsible for the creation of dessert menus to maximize profits and minimize loss Requires an understanding of federal, state, and local food sanitation regulations Manage the Pastry kitchen team effectively to ensure a well-organized, motivated team Job Requirements Minimum of 2 years as a Pastry Chef de Partie or Pastry Chef Experience with high volume food production Working knowledge of dietary restrictions and food allergies Excellent planning and organizing skills Ability multi-task and meet deadlines Must be able to lift 20 pounds and work while standing for periods of time Strong supervisory skills Creative approach to the production of food Passion for producing high quality food Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook, preferred Benefits For Full Time Employment ■ Medical, Dental and Vision Insurance ■ Flexible Spending Accounts ■ Vacation ■ Personal Days, Holiday, Bereavement, Military Leave and Jury Duty ■ 401(K) and Profit Sharing Plan ■ Free Basic Life Insurance ■ Free Short-Term Disability ■ Free Long-Term Disability ■ Supplemental Life Insurance, Spouse and Dependents are Eligible ■ Free Employee Parking ■ Employee of the Month Program ■ Service Awards ■ End of the Year Party ■ Direct Deposit ■ Discounts in our Gift Shop and certain Gift Certificates ■ Discounted rooms at our Sister Properties; Kiawah Island Resort -- Kiawah Island, SC, Sea Pines Resort -- Hilton Head, SC JEFFERSON HOTEL APPLICATION MUST BE SUBMITTED TO BE CONSIDERED. Employment Type: Full Time Years Experience: 1 - 3 years Bonus/Commission: No
