The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 5+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail
Nov 14, 2019
Full time
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 5+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail
The Alexander Brown Restaurant is looking for experienced and motivated individuals to join our team. The ideal candidate will have a progressive culinary background and solid fundamental cooking techniques. Responsibilities: Collaborate with the Executive Chef on menu creation and execution Develop and mentor a diverse hourly staff Create and maintain systems and procedures for the back of house Influence profitability by carefully monitoring labor and food cost Demonstrate high standards and personal accountability Monitors sanitation practices and follows kitchen safety standards Skills required: 2-3 years kitchen experience in a relevant high-volume establishment Prior experience in event catering Prior experience in training and mentoring kitchen staff We provide an excellent benefit package and extremely competitive compensation.
Nov 14, 2019
Full time
The Alexander Brown Restaurant is looking for experienced and motivated individuals to join our team. The ideal candidate will have a progressive culinary background and solid fundamental cooking techniques. Responsibilities: Collaborate with the Executive Chef on menu creation and execution Develop and mentor a diverse hourly staff Create and maintain systems and procedures for the back of house Influence profitability by carefully monitoring labor and food cost Demonstrate high standards and personal accountability Monitors sanitation practices and follows kitchen safety standards Skills required: 2-3 years kitchen experience in a relevant high-volume establishment Prior experience in event catering Prior experience in training and mentoring kitchen staff We provide an excellent benefit package and extremely competitive compensation.
K BAKERY LLC
Downtown Los Angeles, Los Angeles, CA, USA
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 6+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail
Nov 14, 2019
Full time
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 6+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail
Edward Thomas Collection
Downtown Los Angeles, Los Angeles, CA, USA
JOB OVERVIEW: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. ESSENTIAL JOB FUNCTIONS: 1. Review the daily activities in lineup; check the following: a. House count b. Forecasted covers for each outlet c. Catering activity d. Purchases e. Meetings f. Appointments g. VIP's/Special Guests Requirements 2. Main complete knowledge of and ensure staff's compliance with all department/hotel policies and procedures. 3. Establish the day's priorities and assign production and prep task to staff to execute. 4. Review daily specials and offer feedback to Sous Chefs. 5. Review banquet function sheets and make note of any changes; post function sheets for the next 7 days. 6. Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. 7. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. 8. Take physical inventory of specified food items for daily inventory. 9. Review the market list. 10. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. 11. Stewarding supervision to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. 12. Ensure that staff reports to work as scheduled; document any late or absent employees. 13. Coordinated breaks for staff. 14. Inspect grooming and attire of staff; rectify any deficiencies. 15. Check and ensure that all opening duties are completed to standard. 16. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. 17. Ensure that recipe cards, production schedule, plating guides, photographs are current and posted. 18. Check Micros printers on the line; ensure they are in working order and there is enough paper available for the shift. 19. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. 20. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 21. Work on line during service and assist wherever needed. 22. Be aware of any shortages and make arrangements before the items run out. 23. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period. 24. Observe guest reactions and confer with service staff to ensure guest satisfaction. 25. Promote positive guest relations at all times. 26. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. 27. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. 28. Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. 29. Inspect the cleanliness of the line, and all kitchen stations. Direct staff to rectify any deficiencies. 30. Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. 31. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. 32. Maintain proper storage procedures as specified by Health Department and hotel requirements. 33. Complete work orders through Alice for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. 34. Develop new menu items, test and write recipes. 35. Assist Catering department with developing special menus for functions; meet with clients as requested. 36. Supervise and direct the organization and preparation of food for the employee cafeteria. 37. Review sales and food cost daily; resolve any discrepancies with the Controller. 38. Minimize waste and maintain controls to attain forecasted food and labor costs. 39. Ensure that excess items are utilized efficiently. 40. Monitor and ensure that all closing duties are completed to standard before staff signs out. 41. Foster and promote a cooperative working climate, maximizing productivity and employee morale. 42. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. 43. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees in accordance to ETC standards. 44. Conduct scheduled performance appraisals. 45. Interview and hire new personnel according to the ETC Hotels policies. 46. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. 47. Prepare daily/weekly payroll reports. 48. Document pertinent information in the logbook and follow up on items noted during other shifts. 49. Successful completion of the training/certification process. 50. Prepare monthly labor forecasts for Chef's approval and ensure all Sous Chefs write schedules according to budget. 51. Conduct daily Sous Chef line up to review all event contracts and business for three-day period. 52. Ensure all staff attends daily line-ups. Qualifications: Essential: § High school diploma or equivalent vocational training certificate. § Certification of culinary training or apprenticeship. § 3-5 years experience in a similar position at a Hotel or Restaurant. § Luxury hotel experinece is a must § Ability to work all stations in kitchen. § Food handling certificate. § Ability to communicate in English with guests, co-workers and management to their understanding. § Ability to compute basic mathematical calculations. § Ability to provide legible communication. § Knowledge of food and labor cost controls. Desirable: § Culinary college degree. § Drivers License. § Sanitation certificate.
Nov 14, 2019
Full time
JOB OVERVIEW: Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs. ESSENTIAL JOB FUNCTIONS: 1. Review the daily activities in lineup; check the following: a. House count b. Forecasted covers for each outlet c. Catering activity d. Purchases e. Meetings f. Appointments g. VIP's/Special Guests Requirements 2. Main complete knowledge of and ensure staff's compliance with all department/hotel policies and procedures. 3. Establish the day's priorities and assign production and prep task to staff to execute. 4. Review daily specials and offer feedback to Sous Chefs. 5. Review banquet function sheets and make note of any changes; post function sheets for the next 7 days. 6. Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. 7. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. 8. Take physical inventory of specified food items for daily inventory. 9. Review the market list. 10. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. 11. Stewarding supervision to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. 12. Ensure that staff reports to work as scheduled; document any late or absent employees. 13. Coordinated breaks for staff. 14. Inspect grooming and attire of staff; rectify any deficiencies. 15. Check and ensure that all opening duties are completed to standard. 16. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. 17. Ensure that recipe cards, production schedule, plating guides, photographs are current and posted. 18. Check Micros printers on the line; ensure they are in working order and there is enough paper available for the shift. 19. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. 20. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 21. Work on line during service and assist wherever needed. 22. Be aware of any shortages and make arrangements before the items run out. 23. Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period. 24. Observe guest reactions and confer with service staff to ensure guest satisfaction. 25. Promote positive guest relations at all times. 26. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. 27. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. 28. Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. 29. Inspect the cleanliness of the line, and all kitchen stations. Direct staff to rectify any deficiencies. 30. Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. 31. Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety. 32. Maintain proper storage procedures as specified by Health Department and hotel requirements. 33. Complete work orders through Alice for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. 34. Develop new menu items, test and write recipes. 35. Assist Catering department with developing special menus for functions; meet with clients as requested. 36. Supervise and direct the organization and preparation of food for the employee cafeteria. 37. Review sales and food cost daily; resolve any discrepancies with the Controller. 38. Minimize waste and maintain controls to attain forecasted food and labor costs. 39. Ensure that excess items are utilized efficiently. 40. Monitor and ensure that all closing duties are completed to standard before staff signs out. 41. Foster and promote a cooperative working climate, maximizing productivity and employee morale. 42. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. 43. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees in accordance to ETC standards. 44. Conduct scheduled performance appraisals. 45. Interview and hire new personnel according to the ETC Hotels policies. 46. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. 47. Prepare daily/weekly payroll reports. 48. Document pertinent information in the logbook and follow up on items noted during other shifts. 49. Successful completion of the training/certification process. 50. Prepare monthly labor forecasts for Chef's approval and ensure all Sous Chefs write schedules according to budget. 51. Conduct daily Sous Chef line up to review all event contracts and business for three-day period. 52. Ensure all staff attends daily line-ups. Qualifications: Essential: § High school diploma or equivalent vocational training certificate. § Certification of culinary training or apprenticeship. § 3-5 years experience in a similar position at a Hotel or Restaurant. § Luxury hotel experinece is a must § Ability to work all stations in kitchen. § Food handling certificate. § Ability to communicate in English with guests, co-workers and management to their understanding. § Ability to compute basic mathematical calculations. § Ability to provide legible communication. § Knowledge of food and labor cost controls. Desirable: § Culinary college degree. § Drivers License. § Sanitation certificate.
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 2+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail
Nov 14, 2019
Full time
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 2+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 4+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail
Nov 14, 2019
Full time
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 4+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail
Prominently situated in the dynamic Smale Riverfront Park, the Moerlein Lager House offers a guest experience unlike any other - a working microbrewery producing a full line of Moerlein craft brews, and delectable, scratch kitchen fare featuring grain spent breads, hand carved sandwiches and smoked rotisserie meats… foods reminiscent of those served in the city's celebrated 19th century beer gardens. Our Sous Chefs are creative, committed, decisive, and passionate. They operate as the Executive Chef's right hand in the kitchen following the outlines, specifications, and guidelines. Sous Chefs play a critical role in employing their culinary and managerial skills to enhance the guest experience. Other important qualities include: 1) Respect for guests and one's team 2) Strong communication skills 3) Business Sense 4) Passion for coaching, training, and developing one's team 5) Enhanced, hands-on leadership skills. Responsibilities include: Assist in the preparation and design of appetizers, entrees, and desserts. Produce a delicious, eye-catching, and high-quality product with attention to food costing and budgetary guidelines. Manage and develop team members in the kitchen, establishing a schedule that assesses and plays to the strengths of one's team. Ensure the kitchen operates in an efficient, timely manner that upholds company standards. Comply and enforce federal and state-specific health department standards. Maintain an approachable, patient, and positive attitude in working with one's Front of House and Back of House team. Perform administrative tasks (e.g. forecasting, food costing, inventory, payroll, scheduling, Labor Costing, etc.) Other duties as assigned. Qualifications: One to three years of previous Sous Chef experience in an upscale, scratch cooking kitchen. Ability to provide excellent professional references from former supervisors.
Nov 14, 2019
Full time
Prominently situated in the dynamic Smale Riverfront Park, the Moerlein Lager House offers a guest experience unlike any other - a working microbrewery producing a full line of Moerlein craft brews, and delectable, scratch kitchen fare featuring grain spent breads, hand carved sandwiches and smoked rotisserie meats… foods reminiscent of those served in the city's celebrated 19th century beer gardens. Our Sous Chefs are creative, committed, decisive, and passionate. They operate as the Executive Chef's right hand in the kitchen following the outlines, specifications, and guidelines. Sous Chefs play a critical role in employing their culinary and managerial skills to enhance the guest experience. Other important qualities include: 1) Respect for guests and one's team 2) Strong communication skills 3) Business Sense 4) Passion for coaching, training, and developing one's team 5) Enhanced, hands-on leadership skills. Responsibilities include: Assist in the preparation and design of appetizers, entrees, and desserts. Produce a delicious, eye-catching, and high-quality product with attention to food costing and budgetary guidelines. Manage and develop team members in the kitchen, establishing a schedule that assesses and plays to the strengths of one's team. Ensure the kitchen operates in an efficient, timely manner that upholds company standards. Comply and enforce federal and state-specific health department standards. Maintain an approachable, patient, and positive attitude in working with one's Front of House and Back of House team. Perform administrative tasks (e.g. forecasting, food costing, inventory, payroll, scheduling, Labor Costing, etc.) Other duties as assigned. Qualifications: One to three years of previous Sous Chef experience in an upscale, scratch cooking kitchen. Ability to provide excellent professional references from former supervisors.
We are seeking a talented Sous Chef to join our team at Chicago O'Hare International Airport! The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures Assists with menu planning, inventory, and managing of supplies Maintains effective cost control, service and quality standards to produce maximum sales and profits Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards May serve as a resource to others in the resolution of complex problems and issues Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus Requires 3 to 5 years of experience with kitchen operations and staff supervision Must be certified in Serve Safe Management certification course Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent Demonstrates organization and multi-project time/issue management Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals
Nov 14, 2019
Full time
We are seeking a talented Sous Chef to join our team at Chicago O'Hare International Airport! The Sous Chef assists with overseeing a kitchen with difficult to complex operations and managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Chef, depending on local requirements. Essential Functions: Assists in supervising the day to day activities of kitchen staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures Assists with menu planning, inventory, and managing of supplies Maintains effective cost control, service and quality standards to produce maximum sales and profits Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards May serve as a resource to others in the resolution of complex problems and issues Provides recommendations for hiring, firing, advancement, promotion or any other status change of associates within the kitchen Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: Requires a High School diploma or general education development (GED) diploma; post-secondary culinary training preferred; brand certification a plus Requires 3 to 5 years of experience with kitchen operations and staff supervision Must be certified in Serve Safe Management certification course Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent Demonstrates organization and multi-project time/issue management Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals
THE JOB Responsible for baking off menu items as well as creating fillings and toppings and assembly. In this position you will report to the Pastry Chef to produce high quality pastries with precision. Be a part of the creative process and have a hand in producing delicious pastries in a show kitchen! RESPONSIBILITIES Support various stages of croissant production. Support completion of various other menu items. Operate dough sheeter to laminate croissant doughs with double and single folds. Do turns for doughs; make croissant dough. Shape laminated croissant dough into various shapes. Sheet butter for lamination; punch down doughs. Properly weigh all shaped dough to ensure consistency in final product Effectively maintain and execute a strict baking schedule Fill, garnish, and glaze pastries Maintain awareness of correct oven setting to bake off a variety of pastries Prepare various fillings Operating a commercial mixer and mixing dough Proof unbaked products and operate a deep fryer to fry donuts Fulfill prep tasks as needed Maintain cleanliness of your work area and refrigerator Operate quickly in a fast-paced environment with the ability to remain calm under pressure. Assist in inventory management duties. Maintaining knowledge of and exemplifying Company Values and Policies. Work with the team to develop and facilitate menu updates and create new ideas. Analyze recipes to determine product costs based on food, labor, and overhead. Work as a team to train and coach new staff. Assist in production management including but not limited to determining and production schedules; coordinating, planning and budgeting for all food and quality control. MINIMUM REQUIREMENTS Collaborate with staff to ensure all tasks are done on time. Weekend availability. Strong attention to detail in product quality and consistency. Efficient and clean work style. Great ability to manage time productively and meet deadlines. General knowledge of viennoiserie. Maintain cleanliness and organization of work area, refrigerators, freezers and Storage. Operate quickly in a fast-paced environment and remain calm under pressure. Reliability to arrive to early morning shifts on time. Must have the physical abilities to carry out the functions of the job description
Nov 14, 2019
Full time
THE JOB Responsible for baking off menu items as well as creating fillings and toppings and assembly. In this position you will report to the Pastry Chef to produce high quality pastries with precision. Be a part of the creative process and have a hand in producing delicious pastries in a show kitchen! RESPONSIBILITIES Support various stages of croissant production. Support completion of various other menu items. Operate dough sheeter to laminate croissant doughs with double and single folds. Do turns for doughs; make croissant dough. Shape laminated croissant dough into various shapes. Sheet butter for lamination; punch down doughs. Properly weigh all shaped dough to ensure consistency in final product Effectively maintain and execute a strict baking schedule Fill, garnish, and glaze pastries Maintain awareness of correct oven setting to bake off a variety of pastries Prepare various fillings Operating a commercial mixer and mixing dough Proof unbaked products and operate a deep fryer to fry donuts Fulfill prep tasks as needed Maintain cleanliness of your work area and refrigerator Operate quickly in a fast-paced environment with the ability to remain calm under pressure. Assist in inventory management duties. Maintaining knowledge of and exemplifying Company Values and Policies. Work with the team to develop and facilitate menu updates and create new ideas. Analyze recipes to determine product costs based on food, labor, and overhead. Work as a team to train and coach new staff. Assist in production management including but not limited to determining and production schedules; coordinating, planning and budgeting for all food and quality control. MINIMUM REQUIREMENTS Collaborate with staff to ensure all tasks are done on time. Weekend availability. Strong attention to detail in product quality and consistency. Efficient and clean work style. Great ability to manage time productively and meet deadlines. General knowledge of viennoiserie. Maintain cleanliness and organization of work area, refrigerators, freezers and Storage. Operate quickly in a fast-paced environment and remain calm under pressure. Reliability to arrive to early morning shifts on time. Must have the physical abilities to carry out the functions of the job description
Experienced Sous Chef needed for private member club and event venue. Minimum of 5 years kitchen management necessary. Knowledge in food safety/handling required. Ability to lead, manage and train a small staff. Excellent organizational skills and attention to detail required. Experience in banquets, catering and event execution a plus! Ability to communicate and work well with all FOH staff and management. Excellent work environment. Benefits. Five day work week {Wed- Sun}. Uniforms provided. Competitive compensation package available for the right candidate.
Nov 14, 2019
Full time
Experienced Sous Chef needed for private member club and event venue. Minimum of 5 years kitchen management necessary. Knowledge in food safety/handling required. Ability to lead, manage and train a small staff. Excellent organizational skills and attention to detail required. Experience in banquets, catering and event execution a plus! Ability to communicate and work well with all FOH staff and management. Excellent work environment. Benefits. Five day work week {Wed- Sun}. Uniforms provided. Competitive compensation package available for the right candidate.
We are seeking remarkable LINE COOKS & SOUS CHEFS for Here's Looking At You (Koreatown) and our forthcoming new restaurant All Day Baby (Silver Lake). The ideal Cook is: hardworking, meticulous, reliable, responsible, eager, curious and excited by innovation, challenge and a daily-evolving menu. He or she is ready and able to learn, grow, and be challenged within a small team. Experience at like-minded restaurants is a must/plus. The ideal Sous Chef is: a talented manager looking to flex his or her leadership skills and culinary prowess. You are a self-motivated task master, a creative problem-solver, and you thrive as a warrior in the kitchen with great ease. Please tell us a little bit about yourself, why you think you would be a great fit, and send resumes Here's Looking At You is a fun little restaurant in KTOWN cooking progressive SoCal food. Eater named it one of America's 38 Essential Restaurants. HLAY's Hours of Operation: Sun-Thu 6:00-10:00p, Fri-Sat 6:00-11:00p, Sat-Sun 10:30a-2:30p All Day Baby's soft Hours of Operation: 7 days a week, 8:00a-3:00p. We will soon expand to all-day hours: 8:00a-10:00p or later.
Nov 14, 2019
Full time
We are seeking remarkable LINE COOKS & SOUS CHEFS for Here's Looking At You (Koreatown) and our forthcoming new restaurant All Day Baby (Silver Lake). The ideal Cook is: hardworking, meticulous, reliable, responsible, eager, curious and excited by innovation, challenge and a daily-evolving menu. He or she is ready and able to learn, grow, and be challenged within a small team. Experience at like-minded restaurants is a must/plus. The ideal Sous Chef is: a talented manager looking to flex his or her leadership skills and culinary prowess. You are a self-motivated task master, a creative problem-solver, and you thrive as a warrior in the kitchen with great ease. Please tell us a little bit about yourself, why you think you would be a great fit, and send resumes Here's Looking At You is a fun little restaurant in KTOWN cooking progressive SoCal food. Eater named it one of America's 38 Essential Restaurants. HLAY's Hours of Operation: Sun-Thu 6:00-10:00p, Fri-Sat 6:00-11:00p, Sat-Sun 10:30a-2:30p All Day Baby's soft Hours of Operation: 7 days a week, 8:00a-3:00p. We will soon expand to all-day hours: 8:00a-10:00p or later.
Cafe Marmotte (Soon to be Restaurant Olivia)
Denver, CO, USA
Cafe Marmotte, soon to be Restaurant Olivia, is seeking a FT Sous Chef.Cafe Marmotte was acquired by new ownership in September of this year and will remain a French restaurant through NYE, after which it will transition to a pasta focused Italian restaurant. We are currently seeking a full time Sous Chef to help in that transition and beyond.The new menu will feature plenty of handmade pastas and breads, and European inspired appetizers and entrees.This is a salaried, management position that will ultimately include a portion of tip share. Ideal candidates...- Must possess a strong work ethic- Must be optimistic- Must be solutions oriented- Preferably have experience in management- Must be comfortable in guest-facing situations and uphold a high level of hospitalityWe have a small kitchen crew and maintain a family atmosphere. Position will require a 5 day work week.For more information on the company and the coming transition please visit the links below:://theknow.denverpost.com/2019/09/03/cafe-marmotte-denver-italian-restaurant-bistro-georgette-mizuna/223152/ resumes to chef Ty Leon at
Nov 14, 2019
Full time
Cafe Marmotte, soon to be Restaurant Olivia, is seeking a FT Sous Chef.Cafe Marmotte was acquired by new ownership in September of this year and will remain a French restaurant through NYE, after which it will transition to a pasta focused Italian restaurant. We are currently seeking a full time Sous Chef to help in that transition and beyond.The new menu will feature plenty of handmade pastas and breads, and European inspired appetizers and entrees.This is a salaried, management position that will ultimately include a portion of tip share. Ideal candidates...- Must possess a strong work ethic- Must be optimistic- Must be solutions oriented- Preferably have experience in management- Must be comfortable in guest-facing situations and uphold a high level of hospitalityWe have a small kitchen crew and maintain a family atmosphere. Position will require a 5 day work week.For more information on the company and the coming transition please visit the links below:://theknow.denverpost.com/2019/09/03/cafe-marmotte-denver-italian-restaurant-bistro-georgette-mizuna/223152/ resumes to chef Ty Leon at
We are looking for a highly motivated chef to bring their passion forfood and leadership into theEuclid Hall kitchen. This person must have the ability to work days, nights, weekends, and holidays when applicable. A normal work week usually runs 50-60 hours. Stress management and strong leadership skills are a must.Euclid Hall is a fast paced American Tavern brought to the people of Denver by James Beard award winning Chef Jennifer Jasinski. Other restaurants in the Crafted Concepts family include Rioja, Bistro Vendome, Stoic & Genuine, and Ultreia. We focus on developing our team through guidance, teamwork, and training.Applicants must have the ability to produceinteresting pub farewith creative twists. The food atEuclid Hall is overall simple and straight forward with much room to flex creative mussels. We focus on locally sourced proteins, sustainable seafood, and farm to bar produce to create a laid back and fun dining experience that is paired with the best beer list in Denver and cocktails crafted by passionate bartenders.
Nov 14, 2019
Full time
We are looking for a highly motivated chef to bring their passion forfood and leadership into theEuclid Hall kitchen. This person must have the ability to work days, nights, weekends, and holidays when applicable. A normal work week usually runs 50-60 hours. Stress management and strong leadership skills are a must.Euclid Hall is a fast paced American Tavern brought to the people of Denver by James Beard award winning Chef Jennifer Jasinski. Other restaurants in the Crafted Concepts family include Rioja, Bistro Vendome, Stoic & Genuine, and Ultreia. We focus on developing our team through guidance, teamwork, and training.Applicants must have the ability to produceinteresting pub farewith creative twists. The food atEuclid Hall is overall simple and straight forward with much room to flex creative mussels. We focus on locally sourced proteins, sustainable seafood, and farm to bar produce to create a laid back and fun dining experience that is paired with the best beer list in Denver and cocktails crafted by passionate bartenders.
Angel of the Winds Casino Resort
Arlington, WA, USA
Company StandardsAt Angel of the Winds, the Worlds Friendliest, Casino Resort we require all employees to provide exceptional guest service with a positive and out-going attitude. We value all guests and team members through our guiding values; Welcoming, Engaged, Accountable, Customer Experience, and Team. We have a commitment to understand, define, and deliver what our guests want and represent our company by being professional and courteous to all.Responsibilities Maintains a high level of guest satisfaction and quality standards. Ensures that each food order sent out is uniform, consistent and meets established standards. Observes and tests foods being cooked through various quality control methods (tasting, smelling, etc.). Ensures ongoing availability of supplies and food (or approved substitutions) in adequate time for preparation. Supervises and coordinates the activities of Cooks and other workers engaged in preparing and cooking foodstuffs including delegating prep work to kitchen personnel. Cooks and otherwise prepares food according to recipes. Ensures workers are adhering to established standards for food portions, sizes and methods of garnishing. Continually reviews kitchen operations for improvements in the food production area. May assist with coordinating banquets and other social functions. Follows all food safety, sanitation, and HACCP guidelines as applicable. May assist other food and beverage staff as needed. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by 24-hour schedule and subject to change. Work nights, weekends and holidays as required. Performs other duties as assigned.Qualifications Exceptional guest service skills required. Two to five years of professional kitchen experience. One year in a supervisory capacity and experience in high volume cooking preferred. Culinary Arts/Associates degree (A.A.) or equivalent from two-year college or technical school; and two to five years related experience and/or training; or equivalent combination of education and experience. Must be knowledgeable in HACCP (Hazard Analysis and Critical Control Points) guidelines for food safety, sanitation and preparation.Certificates, Licenses, Regulations Must be able to obtain and maintain a Class B gaming license from the Stillaguamish Tribal Gaming Agency and Washington State. Must be able to obtain and maintain a Washington State health card (food worker card). SERVSAFE certified preferred.Physical Demands and Work EnvironmentConstantly requires the ability to receive detailed information through oral and written communication. The position requires exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Requires repetitive movement daily with sedentary work, occasional bending and crouching. There are no adverse conditions, but employee is exposed to tobacco smoke on a regular basis. This is a 24 hour, 7 days a week work operation.
Nov 14, 2019
Full time
Company StandardsAt Angel of the Winds, the Worlds Friendliest, Casino Resort we require all employees to provide exceptional guest service with a positive and out-going attitude. We value all guests and team members through our guiding values; Welcoming, Engaged, Accountable, Customer Experience, and Team. We have a commitment to understand, define, and deliver what our guests want and represent our company by being professional and courteous to all.Responsibilities Maintains a high level of guest satisfaction and quality standards. Ensures that each food order sent out is uniform, consistent and meets established standards. Observes and tests foods being cooked through various quality control methods (tasting, smelling, etc.). Ensures ongoing availability of supplies and food (or approved substitutions) in adequate time for preparation. Supervises and coordinates the activities of Cooks and other workers engaged in preparing and cooking foodstuffs including delegating prep work to kitchen personnel. Cooks and otherwise prepares food according to recipes. Ensures workers are adhering to established standards for food portions, sizes and methods of garnishing. Continually reviews kitchen operations for improvements in the food production area. May assist with coordinating banquets and other social functions. Follows all food safety, sanitation, and HACCP guidelines as applicable. May assist other food and beverage staff as needed. Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed. Hours are determined by 24-hour schedule and subject to change. Work nights, weekends and holidays as required. Performs other duties as assigned.Qualifications Exceptional guest service skills required. Two to five years of professional kitchen experience. One year in a supervisory capacity and experience in high volume cooking preferred. Culinary Arts/Associates degree (A.A.) or equivalent from two-year college or technical school; and two to five years related experience and/or training; or equivalent combination of education and experience. Must be knowledgeable in HACCP (Hazard Analysis and Critical Control Points) guidelines for food safety, sanitation and preparation.Certificates, Licenses, Regulations Must be able to obtain and maintain a Class B gaming license from the Stillaguamish Tribal Gaming Agency and Washington State. Must be able to obtain and maintain a Washington State health card (food worker card). SERVSAFE certified preferred.Physical Demands and Work EnvironmentConstantly requires the ability to receive detailed information through oral and written communication. The position requires exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Requires repetitive movement daily with sedentary work, occasional bending and crouching. There are no adverse conditions, but employee is exposed to tobacco smoke on a regular basis. This is a 24 hour, 7 days a week work operation.
The Bistro at Marshdale in Evergreen is looking for a full time Sous Chef to assist our culinary team. Our vision is to be the premiere dining establishment in the mountain community and we do that through building relationships by serving positive memories in a healthy environment. Job responsibilities would include:Ability to cook on line nightly weekends/holidaysKnowledge of prep, knife skills, checking in ordersManagerial Duties Being accountable for the kitchen on your shifts including other culinary team members and all food entering and leaving the kitchen. Checking in ordersTaking accurate inventoryReview of BOH COGs The Bistro at Marshdale is looking for a candidate with qualities that include;Committed to growing personally and professionallyOrganization skills and Follow throughCommunication skillsLeadership abilityKitchen ExperienceLoves cooking for the love of cooking**** Schedule 5 days / week: 45-55 hours per week. Majority shifts 1pm Close (10-11pm) ***Email Chef Allicia with a resume and at least 3 years line cooking experience if this sounds like the place for you. Salary offered $45k - $50k dependent on experience and ability.
Nov 14, 2019
Full time
The Bistro at Marshdale in Evergreen is looking for a full time Sous Chef to assist our culinary team. Our vision is to be the premiere dining establishment in the mountain community and we do that through building relationships by serving positive memories in a healthy environment. Job responsibilities would include:Ability to cook on line nightly weekends/holidaysKnowledge of prep, knife skills, checking in ordersManagerial Duties Being accountable for the kitchen on your shifts including other culinary team members and all food entering and leaving the kitchen. Checking in ordersTaking accurate inventoryReview of BOH COGs The Bistro at Marshdale is looking for a candidate with qualities that include;Committed to growing personally and professionallyOrganization skills and Follow throughCommunication skillsLeadership abilityKitchen ExperienceLoves cooking for the love of cooking**** Schedule 5 days / week: 45-55 hours per week. Majority shifts 1pm Close (10-11pm) ***Email Chef Allicia with a resume and at least 3 years line cooking experience if this sounds like the place for you. Salary offered $45k - $50k dependent on experience and ability.
Pitfire North Hollywood
North Hollywood, Los Angeles, CA, USA
We are gearing up to reopen our flagship Pitfire in North Hollywood after a major renovation and are seeking a talented, experienced, hard-working and highly motivated individaul to join our team as a Sous Chef!We are a company of 8 uniquely designed, entrepreneurially managed artisan pizza joints. We offer thoughtful, seasonal, and chef driven food at a reasonable price. We change our menu with the seasons, we curate amazing craft beer programs that are different at every location, and our wine list is small but mighty. We listen to good music. We encourage our staff to be individuals and express their style. We make our own dough, we hand stretch our pizzas and we are driven by hospitality, art, and being a positive force in the community.Our family of restaurants includes American Beauty Steakhouse and the Window in Venice, Superba Food + Bread in Venice, El Segundo, and Pasadena, as well as Pitfire Pizza throughout Los Angeles and Orange County. YOU possess a relentlessly positive attitude and care deeply about creating an amazing guest experience.You possess:Experience as a sous chef or kitchen managerStrong leadership capability with an emphasis on leading by exampleUnmatched professionalism and the highest standards for cleanliness and organizationExperience with labor management, costing and recipe developmentStrong problem-solving skills, communication and time management abilityA focus on the details, especially food quality, food safety and sanitationAn active ServSafe Food Safety CertificateA flexible schedule. Mornings, nights, weekends and holidays are required What we Offer:Career Growth potentialCompetitive hourly wage plus tipsBenefits including vacation pay, medical, dental and vision insuranceCompany dining packageFollow us on are an EEO Employer.We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles Fair Chance Initiative for Hiring Ordinance. Associated topics: cafe, corporate, kitchen, pizza chef, restaurant chef, service, sous, sushi, sushi chef, tavern
Nov 14, 2019
Full time
We are gearing up to reopen our flagship Pitfire in North Hollywood after a major renovation and are seeking a talented, experienced, hard-working and highly motivated individaul to join our team as a Sous Chef!We are a company of 8 uniquely designed, entrepreneurially managed artisan pizza joints. We offer thoughtful, seasonal, and chef driven food at a reasonable price. We change our menu with the seasons, we curate amazing craft beer programs that are different at every location, and our wine list is small but mighty. We listen to good music. We encourage our staff to be individuals and express their style. We make our own dough, we hand stretch our pizzas and we are driven by hospitality, art, and being a positive force in the community.Our family of restaurants includes American Beauty Steakhouse and the Window in Venice, Superba Food + Bread in Venice, El Segundo, and Pasadena, as well as Pitfire Pizza throughout Los Angeles and Orange County. YOU possess a relentlessly positive attitude and care deeply about creating an amazing guest experience.You possess:Experience as a sous chef or kitchen managerStrong leadership capability with an emphasis on leading by exampleUnmatched professionalism and the highest standards for cleanliness and organizationExperience with labor management, costing and recipe developmentStrong problem-solving skills, communication and time management abilityA focus on the details, especially food quality, food safety and sanitationAn active ServSafe Food Safety CertificateA flexible schedule. Mornings, nights, weekends and holidays are required What we Offer:Career Growth potentialCompetitive hourly wage plus tipsBenefits including vacation pay, medical, dental and vision insuranceCompany dining packageFollow us on are an EEO Employer.We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles Fair Chance Initiative for Hiring Ordinance. Associated topics: cafe, corporate, kitchen, pizza chef, restaurant chef, service, sous, sushi, sushi chef, tavern
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 5+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail
Nov 14, 2019
Full time
The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Responsibilities Oversee and assist the kitchen staff in all aspects of food production Evaluate food products to ensure consistent quality standards Establish and maintain a regular maintenance schedule for all kitchen areas and equipment Provide training and professional development opportunities for all kitchen staff Qualifications 5+ years' of culinary or kitchen experience Excellent interpersonal and verbal communication skills Highly organized with excellent attention to detail
Overview Do you want to gain leadership experience in a considerate team environment? Are you looking for a creative outlet for your unrivaled talents and culinary passions? Would you love enriching the lives of seniors every single day? If you answered yes to these questions, we want to meet you. We are Resort Lifestyle Communities, a family-owned company established nearly twenty years ago. We operate communities all across the country and are growing fast. We provide an active, fun, and affordable lifestyle for the residents living in our communities. In our delivery of the Resort Lifestyle, our focus is always on the resident. We are now accepting applications for a Sous Chef to provide resort-style food and service while developing strong, positive, and lasting relationships with our residents and guests. Sous Chefs work as a team with the Executive Chef, Community Managers and other staff. What makes this opportunity right for you: You'll work a stable schedule; Tuesday through Saturday from 10:15am - 6:45pm. Live by our core values of Respect, Kindness & Compassion, Honesty, and Service Excellence. We will provide you with stellar benefits, including health insurance (with stipend), dental, paid holidays and vacations, and a 401(k) with employer match. You will execute a dynamic menu utilizing different cooking styles. You will learn side by side from our expert Executive Chef. You can interact and collect feedback from residents every single day. Utilize state-of-the-art kitchen equipment. What makes you right for this opportunity: You have two years of kitchen or restaurant experience Ability to operate kitchen equipment as needed. You are knowledgeable in food sanitation guidelines. You have previous supervisory experience, ideally in a culinary setting.. Ability to work collaboratively and build positive relationships with residents, vendors, peers and the community. You have basic computer skills in Excel And you have a passion for food If you have a passion for service and deeply enjoy working with seniors, take the first step to joining our company. Complete our on-line application today and you'll hear from us within 48 hours. EOE/ADA PM18 Associated topics: catering, corporate kitchen, culinary, dining chef, executive kitchen, kitchen, pantry, pizza chef, prep chef, sous
Nov 14, 2019
Full time
Overview Do you want to gain leadership experience in a considerate team environment? Are you looking for a creative outlet for your unrivaled talents and culinary passions? Would you love enriching the lives of seniors every single day? If you answered yes to these questions, we want to meet you. We are Resort Lifestyle Communities, a family-owned company established nearly twenty years ago. We operate communities all across the country and are growing fast. We provide an active, fun, and affordable lifestyle for the residents living in our communities. In our delivery of the Resort Lifestyle, our focus is always on the resident. We are now accepting applications for a Sous Chef to provide resort-style food and service while developing strong, positive, and lasting relationships with our residents and guests. Sous Chefs work as a team with the Executive Chef, Community Managers and other staff. What makes this opportunity right for you: You'll work a stable schedule; Tuesday through Saturday from 10:15am - 6:45pm. Live by our core values of Respect, Kindness & Compassion, Honesty, and Service Excellence. We will provide you with stellar benefits, including health insurance (with stipend), dental, paid holidays and vacations, and a 401(k) with employer match. You will execute a dynamic menu utilizing different cooking styles. You will learn side by side from our expert Executive Chef. You can interact and collect feedback from residents every single day. Utilize state-of-the-art kitchen equipment. What makes you right for this opportunity: You have two years of kitchen or restaurant experience Ability to operate kitchen equipment as needed. You are knowledgeable in food sanitation guidelines. You have previous supervisory experience, ideally in a culinary setting.. Ability to work collaboratively and build positive relationships with residents, vendors, peers and the community. You have basic computer skills in Excel And you have a passion for food If you have a passion for service and deeply enjoy working with seniors, take the first step to joining our company. Complete our on-line application today and you'll hear from us within 48 hours. EOE/ADA PM18 Associated topics: catering, corporate kitchen, culinary, dining chef, executive kitchen, kitchen, pantry, pizza chef, prep chef, sous
In search of a Lead Kitchen Manager/Sous Chef with opportunity to grow into an Executive Chef role. Recommended to have at least 2 years of experience in a kitchen. Asian food experience NOT required.MUST be:1) Organized2) Dependable3) Leading a team4) Hands on with staff5) Motivated6) Hungry to learn www.cannonchinesekitchenare our restaurant concepts.Please see website for hours of operations. Saturday mornings OFF and CLOSED all day Sundays. Expected to work 48-55 Hrs a week. $15-$17/Hr + Overtime.
Nov 14, 2019
Full time
In search of a Lead Kitchen Manager/Sous Chef with opportunity to grow into an Executive Chef role. Recommended to have at least 2 years of experience in a kitchen. Asian food experience NOT required.MUST be:1) Organized2) Dependable3) Leading a team4) Hands on with staff5) Motivated6) Hungry to learn www.cannonchinesekitchenare our restaurant concepts.Please see website for hours of operations. Saturday mornings OFF and CLOSED all day Sundays. Expected to work 48-55 Hrs a week. $15-$17/Hr + Overtime.
Experienced Sous Chef needed for private member club and event venue. Minimum of 5 years kitchen management necessary. Knowledge in food safety/handling required. Ability to lead, manage and train a small staff. Excellent organizational skills and attention to detail required. Experience in banquets, catering and event execution a plus! Ability to communicate and work well with all FOH staff and management. Excellent work environment. Benefits. Five day work week {Wed- Sun}. Uniforms provided. Competitive compensation package available for the right candidate.
Nov 14, 2019
Full time
Experienced Sous Chef needed for private member club and event venue. Minimum of 5 years kitchen management necessary. Knowledge in food safety/handling required. Ability to lead, manage and train a small staff. Excellent organizational skills and attention to detail required. Experience in banquets, catering and event execution a plus! Ability to communicate and work well with all FOH staff and management. Excellent work environment. Benefits. Five day work week {Wed- Sun}. Uniforms provided. Competitive compensation package available for the right candidate.