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Founded in 2009, Tony Caters is a custom caterer doing business in Silicon Valley. We pride ourselves on from-scratch cooking, and impeccable client service to help clients achieve their goals and be stars in the eyes of their guests. We seek a head chef with proven management experience - people and processes - to lead our culinary team. This position reports to Tony Caters' Owner/Executive Chef. While some time (outside of standard business hours) will be spent in the field at events, this is mostly a position that is anchored in our North San Jose production kitchen. Competitive salary is offered, including PTO and paid sick leave. Bonus incentives are also provided for labor and food cost controls. You will: · Order product, schedule staff, manage staff's production lists · Work collaboratively with Exec Chef/Owner to streamline and strengthen menus and overall systems · Partner with Director of Sales to understand the parameters of each unique event sold · Partner with Event Production Manager to hand-off consistent food, on-time so that Front of House team can service their events · Lead a small team of Production and Prep Cooks to deliver the food A successful candidate is: · Adaptable · A problem solver · A great problem solver · Respected leader · Dependable and consistent

DO YOU ENJOY PREPARING OTHER CHEF'S MENUS? DO YOU LOVE WORKING EVENINGS AND WEEKENDS? ARE YOU CONTENT WITH MONOTONY? Still reading? Good. We're chefs and all of the above runs against the grain of our beliefs. There's no reason why a chef can't have a sweet job and an actual life at the same time. So, we 86'd the old way of thinking and broke the mold while we were at it. Here's a rundown: You work the day shift, typically Monday - Friday. You have creative freedom to write your own menus and control your own food purchasing. You get to cook phenomenal food for your customers and really get to know them so you can tailor your menus around what they like to eat. You've got a massive support system available for when you need some help, be it menu inspiration, a sick sous chef or if you just want some company. You've got quality of life. You're home for the important stuff; the ball games, recitals, the holidays, the date nights - you can truly have a life. You also get several weeks of paid time off surrounding some pretty major holidays. You can finally take that vacation in the winter to somewhere nice and warm and truly get to decompress. You've also got access to health insurance and a 401k with a competitive salary. Aaand you've got transfer opportunities across the country too if you want. Get on board with this: 1. You gotta have a great personality. Seriously, a service minded, friendly and outgoing demeanor is crucial. Insatiable ego-maniac? Forget it. Must be super flexible and able to roll with the punches. 2: We have a kickass concept of cool food. Familiar, from-scratch food with a chefy twist. You write the menus, so you're either in or you're out (we want you in). 3: This is a business. You will have financial responsibilities. Write your menus and order your product within our framework and we're good. 4. You cannot be a work-a-holic. You've got to like something other than cooking. Fishing, shopping, knitting... The vacation thing is real, so you've got to fill the time with something positive.

DO YOU LOVE WORKING EVENINGS AND WEEKENDS? ARE YOU CONTENT WITH MONOTONY?*THIS MAY NOT BE THE JOB FOR YOU* Still reading? Good. We're chefs and all of the above runs against the grain of our beliefs. There's no reason why a chef can't have a sweet job and an actual life at the same time. So, we 86'd the old way of thinking and broke the mold while we were at it. Here's a rundown: You work the day shift, typically Monday - Friday. You have creative freedom to write your own menus and control your own food purchasing. You get to cook phenomenal food for your customers and really get to know them so you can tailor your menus around what they like to eat. You've got a massive support system available for when you need some help, be it menu inspiration, a sick sous chef or if you just want some company. You've got quality of life. You're home for the important stuff; the ball games, the recitals, the holidays, the date nights - you can truly have a life. You also get several weeks of paid time off surrounding some pretty major holidays. You can finally take that vacation in the winter to somewhere nice and warm and truly get to decompress. You've also got access to health insurance and a 401k with a competitive salary. Aaand you've got transfer opportunities across the country too if you want. We can't run a business all wimbly-nimbly though, so get on board with this. 1. You gotta have a great personality. Seriously, a service minded, friendly and outgoing demeanor is crucial. Insatiable ego-maniac? Forget it. 2: We have a kickass concept of cool food. Approachable, from-scratch, with a cheffy twist. You write the menus, so you're either in or you're out. (We want you in) 3: This is a business. You will have financial responsibilities. Write your menus and order your product within our framework and we're good. 4. You cannot be a work-a-holic. You've got to like something other than cooking. Fishing, shopping, knitting... The vacation thing is real, so you've got to fill the time with something positive.

DO YOU LOVE WORKING EVENINGS AND WEEKENDS? ARE YOU CONTENT WITH MONOTONY?*THIS MAY NOT BE THE JOB FOR YOU* Still reading? Good. We're chefs and all of the above runs against the grain of our beliefs. There's no reason why a chef can't have a sweet job and an actual life at the same time. So, we 86'd the old way of thinking and broke the mold while we were at it. Here's a rundown: You work the day shift, typically Monday - Friday. You have creative freedom to write your own menus and control your own food purchasing. You get to cook phenomenal food for your customers and really get to know them so you can tailor your menus around what they like to eat. You've got a massive support system available for when you need some help, be it menu inspiration, a sick sous chef or if you just want some company. You've got quality of life. You're home for the important stuff; the ball games, the recitals, the holidays, the date nights - you can truly have a life. You also get several weeks of paid time off surrounding some pretty major holidays. You can finally take that vacation in the winter to somewhere nice and warm and truly get to decompress. You've also got access to health insurance and a 401k with a competitive salary. Aaand you've got transfer opportunities across the country too if you want. We can't run a business all wimbly-nimbly though, so get on board with this. 1. You gotta have a great personality. Seriously, a service minded, friendly and outgoing demeanor is crucial. Insatiable ego-maniac? Forget it. 2: We have a kickass concept of cool food. Approachable, from-scratch, with a cheffy twist. You write the menus, so you're either in or you're out. (We want you in) 3: This is a business. You will have financial responsibilities. Write your menus and order your product within our framework and we're good. 4. You cannot be a work-a-holic. You've got to like something other than cooking. Fishing, shopping, knitting... The vacation thing is real, so you've got to fill the time with something positive.

ASK Italian is looking for an experienced Head Chef / Kitchen Manager to join our busy team. This will be on a Full Time, permanent basis with an attractive package. As a Head Chef you'll get these benefits and more: Fantastic training and a great opportunity for career development Extremely competitive rates of pay and share of tips Cut price food at work Pension Loads of incentive schemes 50% discount at ASK Italian and Zizzi Head Chef leadership programme As a Head Chef we wll ASK you to: Inspire the team through great knowledge of Italian food, cooking processes and all things ASK Italian You will perform a full stock count Take responsibility for the leadership of the chef team Interpret historical sales to produce par level documents You will write and maintain effective rotas Place orders for the kitchen in line with the forecast sales and current stock holding As a Head Chef we will ASK that you have: Previous experience of being at Head Chef Level in a branded restaurant A sound knowledge of Italian food Confident and consistent in all health and safety practices A good working knowledge of producing and maintaining food standards with a solid understanding of the impact on the restaurants P&L A natural leader with excellent communication skills. At ASK Italian our mission is simple, we want people to do more than eat Italian food, we want them to eat like an Italian - to enjoy the entire experience, escaping from the day to day, connecting with friends and family and of course enjoying great Italian food. The key to all of this success is the ASK Factor - meaning we are confident, engaging and we love to be a bit cheeky. Sound familiar…? And, with amazing training (including our Italian Education and our award-winning development programme) we're also a place to grow. So, come and join our family!

DO YOU ENJOY PREPARING OTHER CHEF'S MENUS? DO YOU LOVE WORKING EVENINGS AND WEEKENDS? ARE YOU CONTENT WITH MONOTONY?*THIS MAY NOT BE THE JOB FOR YOU* Still reading? Good. We're chefs and all of the above runs against the grain of our beliefs. There's no reason why a chef can't have a sweet job and an actual life at the same time. So, we 86'd the old way of thinking and broke the mold while we were at it. Here's a rundown: You work the day shift, typically Monday - Friday. You have creative freedom to write your own menus and control your own food purchasing. You get to cook phenomenal food for your customers and really get to know them so you can tailor your menus around what they like to eat. You've got a massive support system available for when you need some help, be it menu inspiration, a sick sous chef or if you just want some company. You've got quality of life. You're home for the important stuff; the ball games, the recitals, the holidays, the date nights - you can truly have a life. You also get several weeks of paid time off surrounding some pretty major holidays. You can finally take that vacation in the winter to somewhere nice and warm and truly get to decompress. You've also got access to health insurance and a 401k with a competitive salary. Aaand you've got transfer opportunities across the country too if you want. We can't run a business all wimbly-nimbly though, so get on board with this. 1. You gotta have a great personality. Seriously, a service minded, friendly and outgoing demeanor is crucial. Insatiable ego-maniac? Forget it. 2: We have a kickass concept of cool food. Approachable, from-scratch, with a cheffy twist. You write the menus, so you're either in or you're out. (We want you in) 3: This is a business. You will have financial responsibilities. Write your menus and order your product within our framework and we're good. 4. You cannot be a work-a-holic. You've got to like something other than cooking. Fishing, shopping, knitting... The vacation thing is real, so you've got to fill the time with something positive.

DO YOU LOVE WORKING EVENINGS AND WEEKENDS? ARE YOU CONTENT WITH MONOTONY? Still reading? Good. We're chefs and all of the above runs against the grain of our beliefs. There's no reason why a chef can't have a sweet job and an actual life at the same time. So, we 86'd the old way of thinking and broke the mold while we were at it. Here's a rundown: You work the day shift, typically Monday - Friday. You have creative freedom to write your own menus and control your own food purchasing. You get to cook phenomenal food for your customers and really get to know them so you can tailor your menus around what they like to eat. You've got a massive support system available for when you need some help, be it menu inspiration, a sick sous chef or if you just want some company. You've got quality of life. You're home for the important stuff; the ball games, recitals, the holidays, the date nights - you can truly have a life. You also get several weeks of paid time off surrounding some pretty major holidays. You can finally take that vacation in the winter to somewhere nice and warm and truly get to decompress. You've also got access to health insurance and a 401k with a competitive salary. Aaand you've got transfer opportunities across the country too if you want. Get on board with this: 1. You gotta have a great personality. Seriously, a service minded, friendly and outgoing demeanor is crucial. Insatiable ego-maniac? Forget it. Must be super flexible and able to roll with the punches. 2: We have a kickass concept of cool food. Familiar, from-scratch food with a chefy twist. You write the menus, so you're either in or you're out (we want you in). 3: This is a business. You will have financial responsibilities. Write your menus and order your product within our framework and we're good. 4. You cannot be a work-a-holic. You've got to like something other than cooking. Fishing, shopping, knitting... The vacation thing is real, so you've got to fill the time with something positive.

Job Description Head Chef - Middle Eastern and Jewish Cuisine - Hampstead This is an exciting opportunity to join as Head Chef at this new restaurant in Hampstead. As a Head Chef in this one of a kind kitchen you will have the opportunity to produce Middle Eastern and Jewish mezze style dishes. You are truly on show in this kitchen where you will share your knowledge and passion to others in the team. As a member of the team in this restaurant you will be responsible for creating exciting dining experiences for guests, that leave them happy and with great memories of food and service. A typical day in this role will include... Assisting senior chefs in the preparation for service. Offering help and support to junior Chefs. Contributing to amazing dishes by carefully following instructions and procedures set by senior chefs. Showing at all times a full understanding of food safety and allergens safety guidelines. Serving dishes to our diners and explaining what they are, answering any questions that they might have. Contributing your ideas for future dishes within the restaurant. Our successful Head Chef will have a passion for food, and a creative imaginative mind - creating the best Middle Eastern and Jewish culinary dishes. You will need to have exceptional levels of attention to detail, be able to follow instructions and take pride in doing things well. Will be keen to learn, be able to work in a fast paced, busy and challenging environment and do multiple things at once! Previous experience in a similar environment would be great. The salary for this position is in the range £45K - £55K. Please send your CV to us in Word format.

DO YOU LOVE WORKING EVENINGS AND WEEKENDS? ARE YOU CONTENT WITH MONOTONY? Still reading? Good. We're chefs and all of the above runs against the grain of our beliefs. There's no reason why a chef can't have a sweet job and an actual life at the same time. So, we 86'd the old way of thinking and broke the mold while we were at it. Here's a rundown: You work the day shift, typically Monday - Friday. You have creative freedom to write your own menus and control your own food purchasing. You get to cook phenomenal food for your customers and really get to know them so you can tailor your menus around what they like to eat. You've got a massive support system available for when you need some help, be it menu inspiration, a sick sous chef or if you just want some company. You've got quality of life. You're home for the important stuff; the ball games, recitals, the holidays, the date nights - you can truly have a life. You also get several weeks of paid time off surrounding some pretty major holidays. You can finally take that vacation in the winter to somewhere nice and warm and truly get to decompress. You've also got access to health insurance and a 401k with a competitive salary. Aaand you've got transfer opportunities across the country too if you want. Get on board with this: 1. You gotta have a great personality. Seriously, a service minded, friendly and outgoing demeanor is crucial. Insatiable ego-maniac? Forget it. Must be super flexible and able to roll with the punches. 2: We have a kickass concept of cool food. Familiar, from-scratch food with a chefy twist. You write the menus, so you're either in or you're out (we want you in). 3: This is a business. You will have financial responsibilities. Write your menus and order your product within our framework and we're good. 4. You cannot be a work-a-holic. You've got to like something other than cooking. Fishing, shopping, knitting... The vacation thing is real, so you've got to fill the time with something positive.

DO YOU ENJOY PREPARING OTHER CHEF'S MENUS? DO YOU LOVE WORKING EVENINGS AND WEEKENDS? ARE YOU CONTENT WITH MONOTONY? Still reading? Good. We're chefs and all of the above runs against the grain of our beliefs. There's no reason why a chef can't have a sweet job and an actual life at the same time. So, we 86'd the old way of thinking and broke the mold while we were at it. Here's a rundown: You work the day shift, typically Monday - Friday. You have creative freedom to write your own menus and control your own food purchasing. You get to cook phenomenal food for your customers and really get to know them so you can tailor your menus around what they like to eat. You've got a massive support system available for when you need some help, be it menu inspiration, a sick sous chef or if you just want some company. You've got quality of life. You're home for the important stuff; the ball games, recitals, the holidays, the date nights - you can truly have a life. You also get several weeks of paid time off surrounding some pretty major holidays. You can finally take that vacation in the winter to somewhere nice and warm and truly get to decompress. You've also got access to health insurance and a 401k with a competitive salary. Aaand you've got transfer opportunities across the country too if you want. Get on board with this: 1. You gotta have a great personality. Seriously, a service minded, friendly and outgoing demeanor is crucial. Insatiable ego-maniac? Forget it. Must be super flexible and able to roll with the punches. 2: We have a kickass concept of cool food. Familiar, from-scratch food with a chefy twist. You write the menus, so you're either in or you're out (we want you in). 3: This is a business. You will have financial responsibilities. Write your menus and order your product within our framework and we're good. 4. You cannot be a work-a-holic. You've got to like something other than cooking. Fishing, shopping, knitting... The vacation thing is real, so you've got to fill the time with something positive.

Built on a culture of safety andintegrity, NMS delivers award-winning support services to a variety of clientsevery day. Our clients have peace of mind, knowing that we are committed todelivering best-in-class service. NMS brings creativity, technology andexperience to every project. The primary responsibility of theChef is to cook and manage assigned kitchen staff by ensuring a positive andsafe working environment, as well as ensure all assigned staff receives theappropriate training, guidance, and leadership in order to effectively performtheir jobs and deliver quality services. All duties are to be performed in accordancewith NMS' mission, vision, and values as well as departmental policies,practices, and procedures. This is the Head Chef position at the terminal in Valdez, AK. on the Trans-Alaska Pipeline. This is not a rotational schedule, the position is based in Valdez, AK. ESSENTIAL DUTIES: Culinary Skills: Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Cooks or otherwise prepares food according to recipe. Prepares, cooks, and serves meats, sauces, vegetables, soups, and other foods. Carves meats. Monitor and maintain cleanliness, sanitation and organization of assigned work areas Maintains excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of services. Safety: Adhere to NMS safety policies, practices and procedures. Maintains liaison with safety personnel on various NMS safety policies, practices and procedures to assure information exchange, mutual assistance and an enhanced positive safety culture. Instructs, provides guidance and training to assigned staff regarding NMS safety policies, practices and procedures, utilizing proactive methods. Enforces penalties for infractions of NMS safety policies, practices and procedures. Actively participates in behavior and commitment based safety program and supports NMS safety goals by planning, implementing, and coordinating policies, practices and procedures to reduce or eliminate occupational injuries, illnesses, deaths, and property damage. Coordinates safety activities of assigned staff and conducts multiple safety meetings to ensure daily operations are in compliance with company and client safety requirements. Disseminates information to assigned staff, other housekeeping and departmental locations regarding workplace hazards and or other safety information. Monitors, records and provides documentation on safety related issues in the workplace. Identifies, appraises, resolves, and / or appropriately reports conditions which could produce injuries, illnesses, and property damage. May assist in investigation of accidents or incidents. Administrative: Estimates food consumption based upon current campus population and requisitions foodstuffs and supplies accordingly. Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Create, maintain and provide documentation in the areas of accounting, payroll, safety, personnel matters, coaching, and disciplinary actions that are clear and prepared neatly with attention to detail. Complete assigned scheduling, travel requests, billeting, supply orders, inventory and invoicing which is consistently accurate with no significant errors or omissions. Reviews reports, papers, and other records prepared by assigned staff for clarity, completeness, accuracy, and conformance with NMS policies, practices and procedures. Use of miscellaneous office machinery including: copier, fax, printer, scanner, multi-line phone, computer, 10-key adding machine, label makers, laminators, etc. Establishes quality standards and work procedures in accordance with NMS contractual obligations. Personally resolves minor maintenance or client emergencies as they occur or take steps to permanently address them. Regularly inspects food products, kitchen cleanliness, and various equipment to ensure NMS standards are consistently met. Supervisory: In a safe, effective and costefficient manner delegates authority and assigns responsibilities for up to 3on-site assigned staff, directly engaged in preparing and cooking foods in a Cafeteriaatmosphere. Attitude: Demonstrates a cooperative, sincere and optimistic perception to workplace obstacles, which supports NMS' mission, vision and values as well as maintains a positive workplace environment. Continually strives to be trustworthy, self-aware, humble, caring, rational, and competent. Unselfishly aligns efforts and decisions with NMS mission, vision and values. Demonstrates commitment to diverse workforce by consistently enforcing policies and procedures while encouraging and modeling the use of facts, data, and objective analysis when making decisions. Demonstrates openness to conflicting opinions and or sensitive situations and understands when confidentiality is necessary. Leadership Skills / Style: Achieves departmental objectives by giving priority attention to the needs of their assigned staff i.e. providing resources, training and tools to be successful. Emphasizes collaboration, trust, empathy and works to enhance the growth of assigned staff, increase teamwork and personal accountability. Gives appropriate feedback to assigned staff regarding their accomplishments and achievements. Encourages excellence in safety, performance, quality of service, and innovation. Communication: Provides professional and appropriate communication to staff, residents, clients, and customers to include: words, comments, gestures, proper tone of voice, body language, facial expressions, etc. Clearly communicates NMS performance standards and expectations verbally and in writing. Listens thoroughly to concerns of others while not personalizing business issues. Welcomes positive or negative feedback from others and is responsive to constructive criticism and suggestions for improvement. Assesses and provides formal and informal personnel performance evaluations directly and appropriately while giving constructive feedback to assigned staff. Interpersonal Skills / TeamBuilding: Promotes NMS Core Values in the workplace. Interacts positively with others by being open to and respectful of others' perceptions, ideas, backgrounds and communication methods while setting aside individual agendas, biases and opinions. Coordinates work activities of staff with other units, departments, or areas to ensure safe interdepartmental workflow or to improve services to client. Uses time, materials, and resources effectively to support team dynamics and increase team results. Trains new staff and provides ongoing training to existing staff. Assist staff in the resolution of work related difficulties. Makes appropriate judgments and/or decisions and knows when to consult supervisor. May perform all actual duties of assigned staff to cover unusual circumstances. Other duties pertinent to thedepartment's success may also be assigned. Qualifications High School diploma or GED equivalent, supplemented by formal training, or additional equivalent experience. ServSafe Certification or Alaska Food Workers Card; or ability to obtain within 90 days of hire. Working knowledge of food preparation processes, knife skills and small wares equipment Working knowledge of weights and measures and various cooking techniques Working knowledge of health, safety and sanitation procedures Successful training and management of staff. Successful employment in the service industry. Successful participation in a corporate safety program. Proficiency operating Microsoft office programs and various standard office machinery. The ability to work a non rotating week to week shift, typically Monday thru Friday. The ability to work strenuous 8 hour days for a minimum of 5 consecutive days. The ability to tolerate exposure to cleaning chemicals and solutions. Ability to communicate verbally and in writing with clients and co-workers. Successful supervisory candidate must have a valid Driver's License and an acceptable driving record for the past 3 years to be eligible under NMS' vehicle insurance policy Five (5) years verifiable supervisory employment in an industrial, preferably high volume kitchen environment which demonstrates performance of moderate to intense physical labor. Associates Degree in Culinary Arts or recognized formal certified training program from a National Association. Language skills sufficient to: 1.Read, analyze, and interpret general business periodicals, professionaljournals, technical procedures, or governmental regulations. 2. Write reports,business correspondence, and procedure manuals. 3. Effectively present informationand respond to questions from groups of managers, clients, customers, and thegeneral public. 4. Communicate effectively, both orally and in writing. Math skills sufficient to:calculate figures, and amounts such as discounts, interests, commissions, proportions,percentages, area, circumference, and volume. Reasoning abilities sufficient to:1. Solve practical problems and deal with a variety of concrete variables insituations where only limited standardization exists. 2. Interpret a variety ofinstructions furnished in written, oral, diagram, or schedule form. 3. Work inan organized and effective manner with co-workers and supervisors. While performing the duties of thisjob, the employee is frequently required to stand and walk. The employee isfrequently required to use hands to finger, handle, or feel; reach with handsand arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; andtaste or smell. The employee must frequently lift and/or move up to 50 pounds..... click apply for full job details

Built on a culture of safety andintegrity, NMS delivers award-winning support services to a variety of clientsevery day. Our clients have peace of mind, knowing that we are committed todelivering best-in-class service. NMS brings creativity, technology andexperience to every project. The primary responsibility of theChef is to cook and manage assigned kitchen staff by ensuring a positive andsafe working environment, as well as ensure all assigned staff receives theappropriate training, guidance, and leadership in order to effectively performtheir jobs and deliver quality services. All duties are to be performed in accordancewith NMS' mission, vision, and values as well as departmental policies,practices, and procedures. This is the Head Chef position at the terminal in Valdez, AK. on the Trans-Alaska Pipeline. This is not a rotational schedule, the position is based in Valdez, AK. ESSENTIAL DUTIES: Culinary Skills: Selects and develops recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Cooks or otherwise prepares food according to recipe. Prepares, cooks, and serves meats, sauces, vegetables, soups, and other foods. Carves meats. Monitor and maintain cleanliness, sanitation and organization of assigned work areas Maintains excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, & facilitate the acceptance & implementation of services. Safety: Adhere to NMS safety policies, practices and procedures. Maintains liaison with safety personnel on various NMS safety policies, practices and procedures to assure information exchange, mutual assistance and an enhanced positive safety culture. Instructs, provides guidance and training to assigned staff regarding NMS safety policies, practices and procedures, utilizing proactive methods. Enforces penalties for infractions of NMS safety policies, practices and procedures. Actively participates in behavior and commitment based safety program and supports NMS safety goals by planning, implementing, and coordinating policies, practices and procedures to reduce or eliminate occupational injuries, illnesses, deaths, and property damage. Coordinates safety activities of assigned staff and conducts multiple safety meetings to ensure daily operations are in compliance with company and client safety requirements. Disseminates information to assigned staff, other housekeeping and departmental locations regarding workplace hazards and or other safety information. Monitors, records and provides documentation on safety related issues in the workplace. Identifies, appraises, resolves, and / or appropriately reports conditions which could produce injuries, illnesses, and property damage. May assist in investigation of accidents or incidents. Administrative: Estimates food consumption based upon current campus population and requisitions foodstuffs and supplies accordingly. Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Create, maintain and provide documentation in the areas of accounting, payroll, safety, personnel matters, coaching, and disciplinary actions that are clear and prepared neatly with attention to detail. Complete assigned scheduling, travel requests, billeting, supply orders, inventory and invoicing which is consistently accurate with no significant errors or omissions. Reviews reports, papers, and other records prepared by assigned staff for clarity, completeness, accuracy, and conformance with NMS policies, practices and procedures. Use of miscellaneous office machinery including: copier, fax, printer, scanner, multi-line phone, computer, 10-key adding machine, label makers, laminators, etc. Establishes quality standards and work procedures in accordance with NMS contractual obligations. Personally resolves minor maintenance or client emergencies as they occur or take steps to permanently address them. Regularly inspects food products, kitchen cleanliness, and various equipment to ensure NMS standards are consistently met. Supervisory: In a safe, effective and costefficient manner delegates authority and assigns responsibilities for up to 3on-site assigned staff, directly engaged in preparing and cooking foods in a Cafeteriaatmosphere. Attitude: Demonstrates a cooperative, sincere and optimistic perception to workplace obstacles, which supports NMS' mission, vision and values as well as maintains a positive workplace environment. Continually strives to be trustworthy, self-aware, humble, caring, rational, and competent. Unselfishly aligns efforts and decisions with NMS mission, vision and values. Demonstrates commitment to diverse workforce by consistently enforcing policies and procedures while encouraging and modeling the use of facts, data, and objective analysis when making decisions. Demonstrates openness to conflicting opinions and or sensitive situations and understands when confidentiality is necessary. Leadership Skills / Style: Achieves departmental objectives by giving priority attention to the needs of their assigned staff i.e. providing resources, training and tools to be successful. Emphasizes collaboration, trust, empathy and works to enhance the growth of assigned staff, increase teamwork and personal accountability. Gives appropriate feedback to assigned staff regarding their accomplishments and achievements. Encourages excellence in safety, performance, quality of service, and innovation. Communication: Provides professional and appropriate communication to staff, residents, clients, and customers to include: words, comments, gestures, proper tone of voice, body language, facial expressions, etc. Clearly communicates NMS performance standards and expectations verbally and in writing. Listens thoroughly to concerns of others while not personalizing business issues. Welcomes positive or negative feedback from others and is responsive to constructive criticism and suggestions for improvement. Assesses and provides formal and informal personnel performance evaluations directly and appropriately while giving constructive feedback to assigned staff. Interpersonal Skills / TeamBuilding: Promotes NMS Core Values in the workplace. Interacts positively with others by being open to and respectful of others' perceptions, ideas, backgrounds and communication methods while setting aside individual agendas, biases and opinions. Coordinates work activities of staff with other units, departments, or areas to ensure safe interdepartmental workflow or to improve services to client. Uses time, materials, and resources effectively to support team dynamics and increase team results. Trains new staff and provides ongoing training to existing staff. Assist staff in the resolution of work related difficulties. Makes appropriate judgments and/or decisions and knows when to consult supervisor. May perform all actual duties of assigned staff to cover unusual circumstances. Other duties pertinent to thedepartment's success may also be assigned. Qualifications QUALIFICATIONS: High School diploma or GED equivalent, supplemented by formal training, or additional equivalent experience. ServSafe Certification or Alaska Food Workers Card; or ability to obtain within 90 days of hire. Working knowledge of food preparation processes, knife skills and small wares equipment Working knowledge of weights and measures and various cooking techniques Working knowledge of health, safety and sanitation procedures Successful training and management of staff. Successful employment in the service industry. Successful participation in a corporate safety program. Proficiency operating Microsoft office programs and various standard office machinery. The ability to work a non rotating week to week shift, typically Monday thru Friday. The ability to work strenuous 8 hour days for a minimum of 5 consecutive days. The ability to tolerate exposure to cleaning chemicals and solutions. Ability to communicate verbally and in writing with clients and co-workers. Successful supervisory candidate must have a valid Driver's License and an acceptable driving record for the past 3 years to be eligible under NMS' vehicle insurance policy PREFERRED Five (5) years verifiable supervisory employment in an industrial, preferably high volume kitchen environment which demonstrates performance of moderate to intense physical labor. Associates Degree in Culinary Arts or recognized formal certified training program from a National Association. Background position ranking skilllevels: Language skills sufficient to: 1.Read, analyze, and interpret general business periodicals, professionaljournals, technical procedures, or governmental regulations. 2. Write reports,business correspondence, and procedure manuals. 3. Effectively present informationand respond to questions from groups of managers, clients, customers, and thegeneral public. 4. Communicate effectively, both orally and in writing. Math skills sufficient to:calculate figures, and amounts such as discounts, interests, commissions, proportions,percentages, area, circumference, and volume. Reasoning abilities sufficient to:1. Solve practical problems and deal with a variety of concrete variables insituations where only limited standardization exists. 2. Interpret a variety ofinstructions furnished in written, oral, diagram, or schedule form. 3. Work inan organized and effective manner with co-workers and supervisors. PHYSICAL DEMANDS:..... click apply for full job details

Founded in 2009, Tony Caters is a custom caterer doing business in Silicon Valley. We pride ourselves on from-scratch cooking, and impeccable client service to help clients achieve their goals and be stars in the eyes of their guests. We seek a head chef with proven management experience - people and processes - to lead our culinary team. This position reports to Tony Caters' Owner/Executive Chef. While some time (outside of standard business hours) will be spent in the field at events, this is mostly a position that is anchored in our North San Jose production kitchen. Competitive salary is offered, including PTO and paid sick leave. Bonus incentives are also provided for labor and food cost controls. You will: · Order product, schedule staff, manage staff's production lists · Work collaboratively with Exec Chef/Owner to streamline and strengthen menus and overall systems · Partner with Director of Sales to understand the parameters of each unique event sold · Partner with Event Production Manager to hand-off consistent food, on-time so that Front of House team can service their events · Lead a small team of Production and Prep Cooks to deliver the food A successful candidate is: · Adaptable · A problem solver · A great problem solver · Respected leader · Dependable and consistent

Founded in 2009, Tony Caters is a custom caterer doing business in Silicon Valley. We pride ourselves on from-scratch cooking, and impeccable client service to help clients achieve their goals and be stars in the eyes of their guests. We seek a head chef with proven management experience - people and processes - to lead our culinary team. This position reports to Tony Caters' Owner/Executive Chef. While some time (outside of standard business hours) will be spent in the field at events, this is mostly a position that is anchored in our North San Jose production kitchen. Competitive salary is offered, including PTO and paid sick leave. Bonus incentives are also provided for labor and food cost controls. You will: · Order product, schedule staff, manage staff's production lists · Work collaboratively with Exec Chef/Owner to streamline and strengthen menus and overall systems · Partner with Director of Sales to understand the parameters of each unique event sold · Partner with Event Production Manager to hand-off consistent food, on-time so that Front of House team can service their events · Lead a small team of Production and Prep Cooks to deliver the food A successful candidate is: · Adaptable · A problem solver · A great problem solver · Respected leader · Dependable and consistent

Role Profile This is not your average chef's position. Collective Arts is a cutting-edge brewery based in Canada, and we are opening our first location in Brooklyn. We are looking for a chef who can take many of the culinary traditions from around the world and meld them into a unique dining experience. Ideally, what we would like to create is a kitchen that takes some of the world's greatest beer-friendly street food and give it a home in Brooklyn. The location will consist of several rooms, with a combined seat capacity of approximately 200. Being that we are a brewery, we want to make use of our spent grains and mills for breads, so experience with baking would be helpful. We are looking for a creative and organized individual who is open to collaboration, not only with our brewers but with the food community as a whole. Hard work, long hours, and free beer are guaranteed. Responsibilities Oversees day to day kitchen operations Ensures high quality and appearance of all food Assists with training of kitchen personnel as well as food services staff Manages food and labor costs to ensure profitability Maintains cleanliness and high sanitation standards at all times Displays strong leadership and teamwork skills Responsible for upkeep, repair, and maintenance of all kitchen equipment Skills & Experience Four years Head Chef or Sous Chef experience Degree from a culinary program is a plus Experience with menu development using a wide variety of ingredients Knowledge of payroll, ordering, and inventory control Excellent written and verbal communication skills Food Handler's Certificate Computer experience (G-Suite, Microsoft Office, payroll processing, etc.) Ability to work on your feet for up to 8 hours Ability to lift 50 pounds Collective Arts is an equal-opportunity, affirmative action employer. We value and welcome diversity and are committed to creating an inclusive environment where all employees feel like they belong. To apply please submit your resume to with the subject of Head Chef. Also feel free to send anything else along that you think might help you stand out from the crowd. Thank you for interest in Collective Arts Brewing and for taking your time to review this posting! Only potential candidates will be contacted back for an interview. Follow us on LinkedIn to stay aware of future job opportunities.

Role Profile This is not your average chef's position. Collective Arts is a cutting-edge brewery based in Canada, and we are opening our first location in Brooklyn. We are looking for a chef who can take many of the culinary traditions from around the world and meld them into a unique dining experience. Ideally, what we would like to create is a kitchen that takes some of the world's greatest beer-friendly street food and give it a home in Brooklyn. The location will consist of several rooms, with a combined seat capacity of approximately 200. Being that we are a brewery, we want to make use of our spent grains and mills for breads, so experience with baking would be helpful. We are looking for a creative and organized individual who is open to collaboration, not only with our brewers but with the food community as a whole. Hard work, long hours, and free beer are guaranteed. Responsibilities Oversees day to day kitchen operations Ensures high quality and appearance of all food Assists with training of kitchen personnel as well as food services staff Manages food and labor costs to ensure profitability Maintains cleanliness and high sanitation standards at all times Displays strong leadership and teamwork skills Responsible for upkeep, repair, and maintenance of all kitchen equipment Skills & Experience Four years Head Chef or Sous Chef experience Degree from a culinary program is a plus Experience with menu development using a wide variety of ingredients Knowledge of payroll, ordering, and inventory control Excellent written and verbal communication skills Food Handler's Certificate Computer experience (G-Suite, Microsoft Office, payroll processing, etc.) Ability to work on your feet for up to 8 hours Ability to lift 50 pounds Collective Arts is an equal-opportunity, affirmative action employer. We value and welcome diversity and are committed to creating an inclusive environment where all employees feel like they belong. To apply please submit your resume to with the subject of Head Chef. Also feel free to send anything else along that you think might help you stand out from the crowd. Thank you for interest in Collective Arts Brewing and for taking your time to review this posting! Only potential candidates will be contacted back for an interview. Follow us on LinkedIn to stay aware of future job opportunities.

DO YOU ENJOY PREPARING OTHER CHEF'S MENUS? DO YOU LOVE WORKING EVENINGS AND WEEKENDS? ARE YOU CONTENT WITH MONOTONY? Still reading? Good. We're chefs and all of the above runs against the grain of our beliefs. There's no reason why a chef can't have a sweet job and an actual life at the same time. So, we 86'd the old way of thinking and broke the mold while we were at it. Here's a rundown: You work the day shift, typically Monday - Friday. You have creative freedom to write your own menus and control your own food purchasing. You get to cook phenomenal food for your customers and really get to know them so you can tailor your menus around what they like to eat. You've got a massive support system available for when you need some help, be it menu inspiration, a sick sous chef or if you just want some company. You've got quality of life. You're home for the important stuff; the ball games, recitals, the holidays, the date nights - you can truly have a life. You also get several weeks of paid time off surrounding some pretty major holidays. You can finally take that vacation in the winter to somewhere nice and warm and truly get to decompress. You've also got access to health insurance and a 401k with a competitive salary. Aaand you've got transfer opportunities across the country too if you want. Get on board with this: 1. You gotta have a great personality. Seriously, a service minded, friendly and outgoing demeanor is crucial. Insatiable ego-maniac? Forget it. Must be super flexible and able to roll with the punches. 2: We have a kickass concept of cool food. Familiar, from-scratch food with a chefy twist. You write the menus, so you're either in or you're out (we want you in). 3: This is a business. You will have financial responsibilities. Write your menus and order your product within our framework and we're good. 4. You cannot be a work-a-holic. You've got to like something other than cooking. Fishing, shopping, knitting... The vacation thing is real, so you've got to fill the time with something positive.

DO YOU ENJOY PREPARING OTHER CHEF'S MENUS? DO YOU LOVE WORKING EVENINGS AND WEEKENDS? ARE YOU CONTENT WITH MONOTONY?*THIS MAY NOT BE THE JOB FOR YOU* Still reading? Good. We're chefs and all of the above runs against the grain of our beliefs. There's no reason why a chef can't have a sweet job and an actual life at the same time. So, we 86'd the old way of thinking and broke the mold while we were at it. Here's a rundown: You work the day shift, typically Monday - Friday. You have creative freedom to write your own menus and control your own food purchasing. You get to cook phenomenal food for your customers and really get to know them so you can tailor your menus around what they like to eat. You've got a massive support system available for when you need some help, be it menu inspiration, a sick sous chef or if you just want some company. You've got quality of life. You're home for the important stuff; the ball games, the recitals, the holidays, the date nights - you can truly have a life. You also get several weeks of paid time off surrounding some pretty major holidays. You can finally take that vacation in the winter to somewhere nice and warm and truly get to decompress. You've also got access to health insurance and a 401k with a competitive salary. Aaand you've got transfer opportunities across the country too if you want. We can't run a business all wimbly-nimbly though, so get on board with this. 1. You gotta have a great personality. Seriously, a service minded, friendly and outgoing demeanor is crucial. Insatiable ego-maniac? Forget it. 2: We have a kickass concept of cool food. Approachable, from-scratch, with a cheffy twist. You write the menus, so you're either in or you're out. (We want you in) 3: This is a business. You will have financial responsibilities. Write your menus and order your product within our framework and we're good. 4. You cannot be a work-a-holic. You've got to like something other than cooking. Fishing, shopping, knitting... The vacation thing is real, so you've got to fill the time with something positive.

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DO YOU LOVE WORKING EVENINGS AND WEEKENDS? ARE YOU CONTENT WITH MONOTONY? Still reading? Good. We're chefs and all of the above runs against the grain of our beliefs. There's no reason why a chef can't have a sweet job and an actual life at the same time. So, we 86'd the old way of thinking and broke the mold while we were at it. Here's a rundown: You work the day shift, typically Monday - Friday. You have creative freedom to write your own menus and control your own food purchasing. You get to cook phenomenal food for your customers and really get to know them so you can tailor your menus around what they like to eat. You've got a massive support system available for when you need some help, be it menu inspiration, a sick sous chef or if you just want some company. You've got quality of life. You're home for the important stuff; the ball games, recitals, the holidays, the date nights - you can truly have a life. You also get several weeks of paid time off surrounding some pretty major holidays. You can finally take that vacation in the winter to somewhere nice and warm and truly get to decompress. You've also got access to health insurance and a 401k with a competitive salary. Aaand you've got transfer opportunities across the country too if you want. Get on board with this: 1. You gotta have a great personality. Seriously, a service minded, friendly and outgoing demeanor is crucial. Insatiable ego-maniac? Forget it. Must be super flexible and able to roll with the punches. 2: We have a kickass concept of cool food. Familiar, from-scratch food with a chefy twist. You write the menus, so you're either in or you're out (we want you in). 3: This is a business. You will have financial responsibilities. Write your menus and order your product within our framework and we're good. 4. You cannot be a work-a-holic. You've got to like something other than cooking. Fishing, shopping, knitting... The vacation thing is real, so you've got to fill the time with something positive.