Selective Restaurant Recruiters
King Of Prussia, Pennsylvania
AWARD WINNING UPSCALE GROWTH CONCEPT! NOW HIRING EXECUTIVE CHEF- SOUS CHEF Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Required Skills Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef Hands-on experience with planning menus and ordering ingredients Knowledge of a wide range of recipes Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Conflict management abilities Ability to manage a team in a fast-paced work environment Flexibility to work during evenings and weekends Certification from a culinary school or degree in Restaurant Management is a plus The company we represent require a "minimum of three years Restaurant Chef/Kitchen Management Experience, Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 125k-175k +Bonus+Car+ 401k GM/MP:100k-125k + 2 Bonus programs + 401k Chef: 75k-100k + bonus + 401k Sous Chef: 60k-70k + bonus + 401k Foh Manager: 60k -75k + bonus + 401k Bar Manager: 55k-65k +bonus + 401k AGM: 65k- 75k + bonus k
Mar 28, 2024
AWARD WINNING UPSCALE GROWTH CONCEPT! NOW HIRING EXECUTIVE CHEF- SOUS CHEF Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Required Skills Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef Hands-on experience with planning menus and ordering ingredients Knowledge of a wide range of recipes Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Conflict management abilities Ability to manage a team in a fast-paced work environment Flexibility to work during evenings and weekends Certification from a culinary school or degree in Restaurant Management is a plus The company we represent require a "minimum of three years Restaurant Chef/Kitchen Management Experience, Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 125k-175k +Bonus+Car+ 401k GM/MP:100k-125k + 2 Bonus programs + 401k Chef: 75k-100k + bonus + 401k Sous Chef: 60k-70k + bonus + 401k Foh Manager: 60k -75k + bonus + 401k Bar Manager: 55k-65k +bonus + 401k AGM: 65k- 75k + bonus k
AWARD WINNING FAST GROWTH UPSCALE CASUAL RESTAURANT CONCEPT! GM/MP CHEF KM SOUS FRONT OF HOUSE MGR $65K-$100K SALARY PLUS LUCRATIVE BONUS PLAN, INSURANCE, VACATION, 401K. CANDIDATES SHOULD BE PREPARED FOR RAPID "PERFORMANCE BASED" ADVANCEMENT! "UPSCALE CASUAL" POLISHED RESTAURANT MANAGEMENT EXPERIENCE PREFERRED About Us SELECTIVE RESTAURANT RECRUITERS CAREER SOLUTIONS FOR RESTAURANT PROFESSIONALS NOW REPRESENTING SEVERAL HOT CONCEPTS CONCEPTS! QUALIFIED APPLICANTS WILL BE CONTACTED IMMEDIATELY, CONFIDENTIALLY WE OFFER OUR PLACEMENT SERVICES AT NO EXPENSE TO THE CANDIDATE "REQUIREMENTS" A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant or Kitchen Management, Culinary Experience. "DUTIES AND RESPONSIBILITIES" Maintains Guest Satisfaction by Training, Scheduling, and Communicating Job Expectations. Helps Achieve Restaurant Financial Goals by Contributing Information and Recommendations. Controls Costs by Portion Control and Quantities of Preparation; Minimizing Waste. Maintains Safe and Healthy Environments by Following and Enforcing Sanitation Standards. Enhances Profitability by Accomplishing Assignments or Exceeding Company Objectives. SALARY AND BENEFITS Highly Competitive Base Salary plus Outstanding Bonus Potential. Health Benefit Package PLUS 401K and Paid Vacation. Performance Based Promotions!
Mar 28, 2024
AWARD WINNING FAST GROWTH UPSCALE CASUAL RESTAURANT CONCEPT! GM/MP CHEF KM SOUS FRONT OF HOUSE MGR $65K-$100K SALARY PLUS LUCRATIVE BONUS PLAN, INSURANCE, VACATION, 401K. CANDIDATES SHOULD BE PREPARED FOR RAPID "PERFORMANCE BASED" ADVANCEMENT! "UPSCALE CASUAL" POLISHED RESTAURANT MANAGEMENT EXPERIENCE PREFERRED About Us SELECTIVE RESTAURANT RECRUITERS CAREER SOLUTIONS FOR RESTAURANT PROFESSIONALS NOW REPRESENTING SEVERAL HOT CONCEPTS CONCEPTS! QUALIFIED APPLICANTS WILL BE CONTACTED IMMEDIATELY, CONFIDENTIALLY WE OFFER OUR PLACEMENT SERVICES AT NO EXPENSE TO THE CANDIDATE "REQUIREMENTS" A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant or Kitchen Management, Culinary Experience. "DUTIES AND RESPONSIBILITIES" Maintains Guest Satisfaction by Training, Scheduling, and Communicating Job Expectations. Helps Achieve Restaurant Financial Goals by Contributing Information and Recommendations. Controls Costs by Portion Control and Quantities of Preparation; Minimizing Waste. Maintains Safe and Healthy Environments by Following and Enforcing Sanitation Standards. Enhances Profitability by Accomplishing Assignments or Exceeding Company Objectives. SALARY AND BENEFITS Highly Competitive Base Salary plus Outstanding Bonus Potential. Health Benefit Package PLUS 401K and Paid Vacation. Performance Based Promotions!
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (<500 headcount) in the United States of America
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Mar 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (<500 headcount) in the United States of America
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Tallgrass Creek by Erickson Senior Living
Shawnee Mission, Kansas
Location: Tallgrass Creek by Erickson Senior Living Tallgrass Creek is a beautiful 65-acre continuing care retirement community located in Overland Park, just minutes from Kansas City and the Kansas and Missouri border. We're part of a growing network of communities managed and developed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $70000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Mar 28, 2024
Full time
Location: Tallgrass Creek by Erickson Senior Living Tallgrass Creek is a beautiful 65-acre continuing care retirement community located in Overland Park, just minutes from Kansas City and the Kansas and Missouri border. We're part of a growing network of communities managed and developed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $70000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Morrison Healthcare Position Title: EXECUTIVE CHEF (MoDelMed) Sikeston, MO Salary: $50,000 - $60,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Executive Chef for Missouri Delta Medical in Sikeston, Missouri, you will be responsible for overseeing kitchen operations (team of 7-8) while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a smaller operation with approximately 60 beds plus retail operations. It's an exciting opportunity for an energetic, entrepreneurial Culinary professional (Sous Chef, Chef Manager, or Exec Sous) who's looking for that next step up to the "big chair". Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: AA Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Catering and Retail Dining experience a plus Institutional and batch cooking experience in healthcare or senior living preferred Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Mar 27, 2024
Full time
Morrison Healthcare Position Title: EXECUTIVE CHEF (MoDelMed) Sikeston, MO Salary: $50,000 - $60,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Executive Chef for Missouri Delta Medical in Sikeston, Missouri, you will be responsible for overseeing kitchen operations (team of 7-8) while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a smaller operation with approximately 60 beds plus retail operations. It's an exciting opportunity for an energetic, entrepreneurial Culinary professional (Sous Chef, Chef Manager, or Exec Sous) who's looking for that next step up to the "big chair". Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: AA Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Catering and Retail Dining experience a plus Institutional and batch cooking experience in healthcare or senior living preferred Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Job Description Aramark Canada is recruiting for a Chef Manager to support and manage our Food Services for a long-standing acute care hospital client in the Northwest Territory. Inuvik Hospital is a 17-bed acute hospital, 25-bed long term care facility, and we also manage their transient center. Read more about the hospital here: The Chef Manager will be based at Inuvik Hospital, and they will oversee the Central Kitchen operations, servicing all 3 facilities while managing a team. Occasionally involved in Hands on food preparation. POSITION SUMMARY: The Chef Manager will be responsible for providing leadership in the administration and the management of a consistently high-quality food service operation, delivering a best-in-class hospitality service to the acute and long-term care residents whom our teams serve daily. Job Responsibilities ? Lead and supervise culinary / kitchen team ? Ensure that all food service standards and quality requirements are met ? Menu planning, ordering and inventory ? All aspects of catering management ? Hands on food preparation and serving when needed ? Weekly financial reporting ? Ensure Health & Safety regulations are followed ? Ensure operations level of profitability and client satisfaction ? Corporate marketing and promotions planning when applicable ? Training and development of employees At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Chef papers or diploma required ? Red Seal Certification Required ? 3+ years supervisory or management experience in fast paced food service operation ? Strong Communication skills ? Good knowledge of corporate marketing & promotional programs ? Experience in menu costing, menu planning, and food preparation ? Experience with modified texture diets ? Demonstrates strong financial/ analytical abilities ? Excellent knowledge of regulatory issues such as Food Safe and OH&S ? Excellent computer literacy including Microsoft Excel, PowerPoint, and Word. WORKING CONDITIONS: In an acute care environment, you are working with patients or individuals with physical and possibly mental disabilities / challenges. Individuals who are successful in this environment are folks who have high threshold of patience, ability to maintain a calm and positive attitude and who loves to take care of people. Acute care operations do not shut down for bad weather conditions, these operations are working 24/7 ? 365 days. There is no work from home situations and hence it?s very important to ensure that folks who are working here are aware that they and their staff need to have appropriate ways of getting to / from work & occasionally alternative options. The finalist candidate for this position will need to complete and successfully pass a Criminal Background Check and a Vulnerable Sector Screening. If hired for this position, your continued employment with us would be conditional upon Aramark being satisfied that you have successfully cleared both these conditions. Education Trade School Minimum 5 years experience About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Mar 27, 2024
Full time
Job Description Aramark Canada is recruiting for a Chef Manager to support and manage our Food Services for a long-standing acute care hospital client in the Northwest Territory. Inuvik Hospital is a 17-bed acute hospital, 25-bed long term care facility, and we also manage their transient center. Read more about the hospital here: The Chef Manager will be based at Inuvik Hospital, and they will oversee the Central Kitchen operations, servicing all 3 facilities while managing a team. Occasionally involved in Hands on food preparation. POSITION SUMMARY: The Chef Manager will be responsible for providing leadership in the administration and the management of a consistently high-quality food service operation, delivering a best-in-class hospitality service to the acute and long-term care residents whom our teams serve daily. Job Responsibilities ? Lead and supervise culinary / kitchen team ? Ensure that all food service standards and quality requirements are met ? Menu planning, ordering and inventory ? All aspects of catering management ? Hands on food preparation and serving when needed ? Weekly financial reporting ? Ensure Health & Safety regulations are followed ? Ensure operations level of profitability and client satisfaction ? Corporate marketing and promotions planning when applicable ? Training and development of employees At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Chef papers or diploma required ? Red Seal Certification Required ? 3+ years supervisory or management experience in fast paced food service operation ? Strong Communication skills ? Good knowledge of corporate marketing & promotional programs ? Experience in menu costing, menu planning, and food preparation ? Experience with modified texture diets ? Demonstrates strong financial/ analytical abilities ? Excellent knowledge of regulatory issues such as Food Safe and OH&S ? Excellent computer literacy including Microsoft Excel, PowerPoint, and Word. WORKING CONDITIONS: In an acute care environment, you are working with patients or individuals with physical and possibly mental disabilities / challenges. Individuals who are successful in this environment are folks who have high threshold of patience, ability to maintain a calm and positive attitude and who loves to take care of people. Acute care operations do not shut down for bad weather conditions, these operations are working 24/7 ? 365 days. There is no work from home situations and hence it?s very important to ensure that folks who are working here are aware that they and their staff need to have appropriate ways of getting to / from work & occasionally alternative options. The finalist candidate for this position will need to complete and successfully pass a Criminal Background Check and a Vulnerable Sector Screening. If hired for this position, your continued employment with us would be conditional upon Aramark being satisfied that you have successfully cleared both these conditions. Education Trade School Minimum 5 years experience About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Position Summary: The Executive Chef responsibilities include directly supporting and enforcing all initiatives given by the Senior Director of Food & Beverage. Responsibilities also include leading, directing and supervising all culinary and stewarding activities as well as overseeing the performance and coordination of all work performed by all culinary and steward Team Members assigned, passing on pertinent information to Room Chefs, Sous Chefs and Team Members and ensuring proper service standards are used in all internal and external Guest experiences. Duties and Responsibilities: Responsible for practicing, supporting and promoting Gun Lake Casino's "Unsurpassed Service" standards at all times. Oversee all hiring, staffing and training of culinary and stewarding employees. Assist in training of all culinary employees, including the development of training agendas and materials. Responsible for developing, implementing and overseeing Food & Beverage Department policy and procedures relevant to all aspects of kitchen operations. Oversee and assist with menu design, recipe development and training for all Food venues. Develop budgets for all culinary and stewarding activities. Responsible for overall cleanliness, sanitation and safety of all areas within the Food & Beverage operation. Responsible for overseeing proper receiving, storage, rotation and pars for food items within the Food & Beverage Department. Assist the Purchasing Department with developing and monitor all product specifications. Responsible for maintaining consistent food specifications, including: taste, appearance, presentation, portion control and quality. Responsible for holding Room Chefs accountable for the food cost, labor cost, and direct expenses. Responsible for morale, engagement and overall performance of all culinary and stewarding Team Members. Must maintain the highest level of professionalism at all times. Will work with departmental and property peers to ensure a strong working relationship and high levels of teamwork. Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Ensure your areas comply with Board of Health standards and regulations. Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee the job performance of Team Members. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. Treat each individual with care, dignity, fairness, respect and recognition and ensure open door policy in an "Unsurpassed Service" manner. Coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Gun Lake Casino's policies. Communicate on a consistent basis with all manager, keeping them abreast of all department activities. Ensure that all Team Members adhere to all policies and procedures as set forth by the Senior Director of Food and Beverage and adhere to all Gun Lake Casino's policies and standards. Have a comprehensive and complete knowledge of all food and beverage menu items including their preparation, ingredients, cooking methods, portions and prices. Oversee the departments to ensure requisitioning, production, fabrication and quality is in strict adherence to Gun Lake Casino's specifications, standards and guidelines. Work closely with Management team to ensure that all products comply with Gun Lake Casino's specifications and cost controls. Responsible to direct and supervise the Executive Steward to maintain cleanliness and sanitation standards in accordance with department policies and the Department of Health. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Gun Lake Casino's guidelines. Monitor, work with facilities and document any culinary and sanitation departments if any area is below standards or not functioning properly. Must be available to work a variety of shifts, weekends and holidays. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or equivalent required. Associate's degree in culinary studies preferred. Six (6) years of culinary leadership experience and ten (10) years of overall culinary experience. Minimum of five (5) years in varied high volume and/or buffet environment with P&L responsibilities preferred. Must possess Serv-Safe or equivalent certification, with a comprehensive understanding of all food safety and sanitation requirements. Proven knowledge of budget development, scheduling and cost control skills. Demonstrated strong understanding of Human Resources related policies and procedures. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Must manage time effectively with minimum supervision. Must be able to handle a flexible schedule. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards. Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must have strong knowledge of tracking and maintaining Cost of Sales while in conjunctions with creating recipe cards for all styles of cooking bulk, plated and action. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify the "Unsurpassed Service" culture. Comprehensive computer skills in Microsoft Office systems and requisitioning. Must possess the ability to work hands on in any kitchen environment pertaining to a three meal period and high volume production in batch, fine dining, butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Physical Requirements: Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of 6 feet with or without assistance. Must be capable of lifting 50lbs, push 150 to 250lbs on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance. Requires normal sense of smell, taste and touch. Requires normal dexterity to use job related equipment. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second hand smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling and grasping. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and risk of electrical shock. The noise level in the work environment is usually loud. Constant contact with fellow Team Members and Guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug/alcohol test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.
Mar 26, 2024
Full time
Position Summary: The Executive Chef responsibilities include directly supporting and enforcing all initiatives given by the Senior Director of Food & Beverage. Responsibilities also include leading, directing and supervising all culinary and stewarding activities as well as overseeing the performance and coordination of all work performed by all culinary and steward Team Members assigned, passing on pertinent information to Room Chefs, Sous Chefs and Team Members and ensuring proper service standards are used in all internal and external Guest experiences. Duties and Responsibilities: Responsible for practicing, supporting and promoting Gun Lake Casino's "Unsurpassed Service" standards at all times. Oversee all hiring, staffing and training of culinary and stewarding employees. Assist in training of all culinary employees, including the development of training agendas and materials. Responsible for developing, implementing and overseeing Food & Beverage Department policy and procedures relevant to all aspects of kitchen operations. Oversee and assist with menu design, recipe development and training for all Food venues. Develop budgets for all culinary and stewarding activities. Responsible for overall cleanliness, sanitation and safety of all areas within the Food & Beverage operation. Responsible for overseeing proper receiving, storage, rotation and pars for food items within the Food & Beverage Department. Assist the Purchasing Department with developing and monitor all product specifications. Responsible for maintaining consistent food specifications, including: taste, appearance, presentation, portion control and quality. Responsible for holding Room Chefs accountable for the food cost, labor cost, and direct expenses. Responsible for morale, engagement and overall performance of all culinary and stewarding Team Members. Must maintain the highest level of professionalism at all times. Will work with departmental and property peers to ensure a strong working relationship and high levels of teamwork. Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Ensure your areas comply with Board of Health standards and regulations. Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee the job performance of Team Members. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. Treat each individual with care, dignity, fairness, respect and recognition and ensure open door policy in an "Unsurpassed Service" manner. Coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Gun Lake Casino's policies. Communicate on a consistent basis with all manager, keeping them abreast of all department activities. Ensure that all Team Members adhere to all policies and procedures as set forth by the Senior Director of Food and Beverage and adhere to all Gun Lake Casino's policies and standards. Have a comprehensive and complete knowledge of all food and beverage menu items including their preparation, ingredients, cooking methods, portions and prices. Oversee the departments to ensure requisitioning, production, fabrication and quality is in strict adherence to Gun Lake Casino's specifications, standards and guidelines. Work closely with Management team to ensure that all products comply with Gun Lake Casino's specifications and cost controls. Responsible to direct and supervise the Executive Steward to maintain cleanliness and sanitation standards in accordance with department policies and the Department of Health. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Gun Lake Casino's guidelines. Monitor, work with facilities and document any culinary and sanitation departments if any area is below standards or not functioning properly. Must be available to work a variety of shifts, weekends and holidays. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or equivalent required. Associate's degree in culinary studies preferred. Six (6) years of culinary leadership experience and ten (10) years of overall culinary experience. Minimum of five (5) years in varied high volume and/or buffet environment with P&L responsibilities preferred. Must possess Serv-Safe or equivalent certification, with a comprehensive understanding of all food safety and sanitation requirements. Proven knowledge of budget development, scheduling and cost control skills. Demonstrated strong understanding of Human Resources related policies and procedures. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Must manage time effectively with minimum supervision. Must be able to handle a flexible schedule. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards. Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must have strong knowledge of tracking and maintaining Cost of Sales while in conjunctions with creating recipe cards for all styles of cooking bulk, plated and action. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify the "Unsurpassed Service" culture. Comprehensive computer skills in Microsoft Office systems and requisitioning. Must possess the ability to work hands on in any kitchen environment pertaining to a three meal period and high volume production in batch, fine dining, butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Physical Requirements: Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of 6 feet with or without assistance. Must be capable of lifting 50lbs, push 150 to 250lbs on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance. Requires normal sense of smell, taste and touch. Requires normal dexterity to use job related equipment. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second hand smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling and grasping. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and risk of electrical shock. The noise level in the work environment is usually loud. Constant contact with fellow Team Members and Guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug/alcohol test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.
Tallgrass Creek by Erickson Senior Living
Shawnee Mission, Kansas
Location: Tallgrass Creek by Erickson Senior Living Tallgrass Creek is a beautiful 65-acre continuing care retirement community located in Overland Park, just minutes from Kansas City and the Kansas and Missouri border. We're part of a growing network of communities managed and developed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $70000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Mar 26, 2024
Full time
Location: Tallgrass Creek by Erickson Senior Living Tallgrass Creek is a beautiful 65-acre continuing care retirement community located in Overland Park, just minutes from Kansas City and the Kansas and Missouri border. We're part of a growing network of communities managed and developed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $70000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Definition: Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc . The Associate will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the property standard recipes and presentation techniques, while maintaining all applicable Texas state sanitation rules and regulations. General Duties: The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service. Last and certainly not least, work harmoniously with fellow Associates. • Interview, recommend hire, and wage for open positions. • Recommend Budget Needs for each area of oversight. • Recommend Capex Equipment needs for areas of Oversight. • Update all Menu Engineering Tools each month. • Update all Costs in Inventory Sheets each month. • Ensure proper Inventory of Kitchen and month end counts are accurate. • Recommend increase or decrease in staffing levels depending on business. • Create all necessary menus in a costed format as requested by the Chef. • Create and keep current all menu Training Documents. • Hold team accountable for all Line Checks, Prep Lists, and Orders. • Assist in the management of the Stewarding Team as needed. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Sets a positive example for guest relations. • Ensures associates understand expectations and parameters. • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. • Maintains purchasing, receiving and food storage standards. • Ensure the quality of the food items and notify manager if a product does not meet specifications. • Ensure production of food in a timely manner. • Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards. • Control proper usage and rotation of food. • Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards. • Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations or our members and guests. • Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis. • Maintain a neat, clean and sanitary workstation. • Ensure outlined prep is completed in a timely manner for the next shift. • Assist other departments as requested. • Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload. • Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team. • Operate within established guidelines, policies, standards and constraints set forth by HSB Resort. • Perform other job duties as assigned • Adhere to all Property and Department standards including Safety Guidelines. • Attend all Property and Departmental Trainings and Meetings as instructed. • Wash, slice, peel and/or cut various foods to prepare for cooking or serving. • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. • Ensure work procedures, quality standards and menu specifications are adhered to. • In an open kitchen, Member and Guest interaction are a must. Engage the Member/Guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with the our Member/guests. • Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors. • Be in constant communication with Lead Cook and Sous Chefs. • Pass all tests given including the training in order to retain the knowledge needed to be an effective team member. • Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards • Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by Culinary and Property Leadership. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items. Ensure the quality of the food items and notify manager if a product does not meet specifications. Inform Chef of any excess food items that can be used in daily specials of elsewhere. Maintain food logs for all food products. Communicate any assistance needed during busy periods to the Chef to insure optimum service to customers. Estimates daily production needs on a weekly basis and communicates production needs to kitchen team daily. Ensures Horseshoe Bay Resort policies are administered fairly and consistently. Assists Chef with all kitchen operations. Recognizes superior quality products, presentations and flavor. Empowers associates to provide excellent customer service. Strives to improve service performance through direct feedback from Medallia and Member Reviews. Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. Follows proper handling and right temperature of all food products. Communicates performance expectations in accordance with job descriptions for each position. Participates in the associate performance appraisal process, providing feedback as needed. Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary. Recognizes success performance and produces desired results. This person in this position will have to have excellent communication skills; basic level of computer knowledge; proficient with Microsoft Word, Excel; experience with Agilysys preferred. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Trains associates in safety procedures. Operates and maintains all department equipment and reports malfunctions. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental). Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. In this position, you will be expected to be available to work in various locations of Food and Beverage outlets, placement depending on business levels. In addition, you will be expected to work holidays, nights and weekends as business demands, even if when your primary outlet is closed. Employment Standards: • Servsafe - Complete safety trainings and certifications for Manger Certificate • Food Safety - Maintain all cooks hold valid Food Handlers Certificate. Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state and federal regulations. • Integrity - Maintain confidentiality of proprietary information. . click apply for full job details
Mar 26, 2024
Full time
Definition: Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc . The Associate will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the property standard recipes and presentation techniques, while maintaining all applicable Texas state sanitation rules and regulations. General Duties: The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service. Last and certainly not least, work harmoniously with fellow Associates. • Interview, recommend hire, and wage for open positions. • Recommend Budget Needs for each area of oversight. • Recommend Capex Equipment needs for areas of Oversight. • Update all Menu Engineering Tools each month. • Update all Costs in Inventory Sheets each month. • Ensure proper Inventory of Kitchen and month end counts are accurate. • Recommend increase or decrease in staffing levels depending on business. • Create all necessary menus in a costed format as requested by the Chef. • Create and keep current all menu Training Documents. • Hold team accountable for all Line Checks, Prep Lists, and Orders. • Assist in the management of the Stewarding Team as needed. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Sets a positive example for guest relations. • Ensures associates understand expectations and parameters. • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. • Maintains purchasing, receiving and food storage standards. • Ensure the quality of the food items and notify manager if a product does not meet specifications. • Ensure production of food in a timely manner. • Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards. • Control proper usage and rotation of food. • Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards. • Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations or our members and guests. • Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis. • Maintain a neat, clean and sanitary workstation. • Ensure outlined prep is completed in a timely manner for the next shift. • Assist other departments as requested. • Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload. • Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team. • Operate within established guidelines, policies, standards and constraints set forth by HSB Resort. • Perform other job duties as assigned • Adhere to all Property and Department standards including Safety Guidelines. • Attend all Property and Departmental Trainings and Meetings as instructed. • Wash, slice, peel and/or cut various foods to prepare for cooking or serving. • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. • Ensure work procedures, quality standards and menu specifications are adhered to. • In an open kitchen, Member and Guest interaction are a must. Engage the Member/Guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with the our Member/guests. • Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors. • Be in constant communication with Lead Cook and Sous Chefs. • Pass all tests given including the training in order to retain the knowledge needed to be an effective team member. • Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards • Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by Culinary and Property Leadership. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items. Ensure the quality of the food items and notify manager if a product does not meet specifications. Inform Chef of any excess food items that can be used in daily specials of elsewhere. Maintain food logs for all food products. Communicate any assistance needed during busy periods to the Chef to insure optimum service to customers. Estimates daily production needs on a weekly basis and communicates production needs to kitchen team daily. Ensures Horseshoe Bay Resort policies are administered fairly and consistently. Assists Chef with all kitchen operations. Recognizes superior quality products, presentations and flavor. Empowers associates to provide excellent customer service. Strives to improve service performance through direct feedback from Medallia and Member Reviews. Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. Follows proper handling and right temperature of all food products. Communicates performance expectations in accordance with job descriptions for each position. Participates in the associate performance appraisal process, providing feedback as needed. Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary. Recognizes success performance and produces desired results. This person in this position will have to have excellent communication skills; basic level of computer knowledge; proficient with Microsoft Word, Excel; experience with Agilysys preferred. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Trains associates in safety procedures. Operates and maintains all department equipment and reports malfunctions. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental). Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. In this position, you will be expected to be available to work in various locations of Food and Beverage outlets, placement depending on business levels. In addition, you will be expected to work holidays, nights and weekends as business demands, even if when your primary outlet is closed. Employment Standards: • Servsafe - Complete safety trainings and certifications for Manger Certificate • Food Safety - Maintain all cooks hold valid Food Handlers Certificate. Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state and federal regulations. • Integrity - Maintain confidentiality of proprietary information. . click apply for full job details
Executive Chef Sage Lodge Let's start off with the most important part-what's in it for you: The Perks Eligibility of perks is dependent upon job status Get Paid Daily (Make any day payday) Paid Time off & Holiday Pay (Because Balance Matters) Benefits - Medical, Dental, Vision, Disability, 401K HSA/FSA Plans -with employer contribution Values Based Culture () Culture Add (Creating Space for Fresh Perspectives) Referral Bonus (Get Paid to Recruit) Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!) Employee Assistance Program "Columbia Cares" Volunteer Opportunities Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion) Task Force Work Opportunities (Grow your career in idyllic locations across the globe) Online Learning Platform to Help You Grow! Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more) Cell Phone allowance Incentive Eligible Our Commitment to you: "People never forget how you made them feel." Maya Angelou's famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success. Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other's backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet. What you'll do: The Brass Tacks Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety Develops and implements procedures to ensure that all work practices meet or exceed the established standards Communicates daily with General Manager for updates, changes and revisions to existing contracts Maintains standards for food quality, presentation, handling, sanitation and safety. Follows all appropriate policies and procedures Ensures timely and courteous follow-through on all client, guest, and team member requests Assists in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards Monitors food and labor costs Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items Prepares and manages creation of new menu items Ensures attractive, consistent presentations of food items, both buffet and plated Interacts/supervises line cooks to monitor quality, presentation and consistency of food items prepared Handles all needs and accommodates customer requests in a timely manner Sets up, re-stocks, maintains, and cleans food preparation areas Responsible for ensuring presentation standards are meet for all hot and cold items Reads and interprets recipes Conducts product inventories, ordering and receiving of product Responsible for team maintenance of grooming standards Responsible for team adherence to standards for sanitation and safe food handling Responsible for all opening and closing kitchen procedures The Nitty Gritty A culinary arts degree and/or equivalent training with 7+ years in industry and 2+ years of experience in culinary management role in a similar environment Must possess excellent business communication skills (both written and verbal) in order to respond effectively to the most sensitive inquiries Ability to manage according to employment and industry-relevant laws To successfully perform the duties described, conflict management and negotiation skills are required Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities Must be familiar with Microsoft Word, Excel, Outlook and other computer programs. Must demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor Be detail-oriented, reliable and punctual, and have exceptional organizational skills Necessary State Food Handler's License(s) Don't meet every single requirement? At Columbia Hospitality we are dedicated to building a diverse, inclusive and authentic workplace, so if you're excited about this role but your past experience doesn't align perfectly with every qualification in the job description, we encourage you to apply anyways. You may just be the right candidate for this or other roles. Where you'll work: Nestled on more than a mile of Yellowstone riverfront, and just 35 minutes from Yellowstone National Park, Sage Lodge is inspired by anglers, but beckons to outdoor enthusiasts of all kinds. Looking our at majestic Emigrant Peak, the Lodge blends the raw and rugged beauty of Paradise Valley with distinctive Montana hospitality. The expansiveness of Montana's unspoiled terrain is right outside your door for hiking, horseback riding, biking, fishing, and so much more. All conveniently located just 50 minutes from Bozeman. Sage Lodge offers 50 rustically elegant guestrooms each. Guests can take in the views of the Montana horizon while dining in the Fireside Room. Experience the softer side of the wild west at The Spa at Sage Lodge with relaxing and revitalizing body treatments. The Fine Print Columbia Hospitality, Inc. is an equal opportunity employer committed to an inclusive environment without regard to age, race, color, ancestry, national origin, religion, disability, sex, gender identity or expression, sexual orientation, or any other protected status in accordance with applicable law. We strive for excellence in every position within the company and select the most qualified people who embrace our service philosophy and these values. Accountability Creativity Enthusiasm Honesty Inclusion Respect Columbia Hospitality is a national management and consulting company with more than 25 years of experience in creating hospitality solutions and delivering exceptional experiences. Our portfolio includes award-winning hotels and resorts, premier residential communities, restaurants and bars, private and public golf clubs, conference centers, and distinctive venues. Columbia Hospitality has been consistently recognized as one of the Top Companies to Work for in Washington by Seattle Business Magazine and Puget Sound Business Journal for their commitment to creating a fun, dynamic and nurturing work environment for team members.
Mar 26, 2024
Full time
Executive Chef Sage Lodge Let's start off with the most important part-what's in it for you: The Perks Eligibility of perks is dependent upon job status Get Paid Daily (Make any day payday) Paid Time off & Holiday Pay (Because Balance Matters) Benefits - Medical, Dental, Vision, Disability, 401K HSA/FSA Plans -with employer contribution Values Based Culture () Culture Add (Creating Space for Fresh Perspectives) Referral Bonus (Get Paid to Recruit) Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!) Employee Assistance Program "Columbia Cares" Volunteer Opportunities Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion) Task Force Work Opportunities (Grow your career in idyllic locations across the globe) Online Learning Platform to Help You Grow! Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more) Cell Phone allowance Incentive Eligible Our Commitment to you: "People never forget how you made them feel." Maya Angelou's famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success. Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other's backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet. What you'll do: The Brass Tacks Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety Develops and implements procedures to ensure that all work practices meet or exceed the established standards Communicates daily with General Manager for updates, changes and revisions to existing contracts Maintains standards for food quality, presentation, handling, sanitation and safety. Follows all appropriate policies and procedures Ensures timely and courteous follow-through on all client, guest, and team member requests Assists in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards Monitors food and labor costs Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items Prepares and manages creation of new menu items Ensures attractive, consistent presentations of food items, both buffet and plated Interacts/supervises line cooks to monitor quality, presentation and consistency of food items prepared Handles all needs and accommodates customer requests in a timely manner Sets up, re-stocks, maintains, and cleans food preparation areas Responsible for ensuring presentation standards are meet for all hot and cold items Reads and interprets recipes Conducts product inventories, ordering and receiving of product Responsible for team maintenance of grooming standards Responsible for team adherence to standards for sanitation and safe food handling Responsible for all opening and closing kitchen procedures The Nitty Gritty A culinary arts degree and/or equivalent training with 7+ years in industry and 2+ years of experience in culinary management role in a similar environment Must possess excellent business communication skills (both written and verbal) in order to respond effectively to the most sensitive inquiries Ability to manage according to employment and industry-relevant laws To successfully perform the duties described, conflict management and negotiation skills are required Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities Must be familiar with Microsoft Word, Excel, Outlook and other computer programs. Must demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor Be detail-oriented, reliable and punctual, and have exceptional organizational skills Necessary State Food Handler's License(s) Don't meet every single requirement? At Columbia Hospitality we are dedicated to building a diverse, inclusive and authentic workplace, so if you're excited about this role but your past experience doesn't align perfectly with every qualification in the job description, we encourage you to apply anyways. You may just be the right candidate for this or other roles. Where you'll work: Nestled on more than a mile of Yellowstone riverfront, and just 35 minutes from Yellowstone National Park, Sage Lodge is inspired by anglers, but beckons to outdoor enthusiasts of all kinds. Looking our at majestic Emigrant Peak, the Lodge blends the raw and rugged beauty of Paradise Valley with distinctive Montana hospitality. The expansiveness of Montana's unspoiled terrain is right outside your door for hiking, horseback riding, biking, fishing, and so much more. All conveniently located just 50 minutes from Bozeman. Sage Lodge offers 50 rustically elegant guestrooms each. Guests can take in the views of the Montana horizon while dining in the Fireside Room. Experience the softer side of the wild west at The Spa at Sage Lodge with relaxing and revitalizing body treatments. The Fine Print Columbia Hospitality, Inc. is an equal opportunity employer committed to an inclusive environment without regard to age, race, color, ancestry, national origin, religion, disability, sex, gender identity or expression, sexual orientation, or any other protected status in accordance with applicable law. We strive for excellence in every position within the company and select the most qualified people who embrace our service philosophy and these values. Accountability Creativity Enthusiasm Honesty Inclusion Respect Columbia Hospitality is a national management and consulting company with more than 25 years of experience in creating hospitality solutions and delivering exceptional experiences. Our portfolio includes award-winning hotels and resorts, premier residential communities, restaurants and bars, private and public golf clubs, conference centers, and distinctive venues. Columbia Hospitality has been consistently recognized as one of the Top Companies to Work for in Washington by Seattle Business Magazine and Puget Sound Business Journal for their commitment to creating a fun, dynamic and nurturing work environment for team members.
Unit Description: Success is yours when you collaborate and work hard in our team-based culture! RELOCATION ASSISTANCE PROVIDED! Sodexo is seeking an Executive Chef - Campus Dining for Truman State University located in Kirksville, MO. Nestled in the heart of Northeast Missouri, Kirksville boasts a historic downtown square surrounded by a 3,000 acre state park and some of the nation's top hunting grounds. From classic small town festivals to premier cultural events, Kirksville's vibrant blend of art, history, recreation and nature will impress you. Truman State University has been ranked for 18 consecutive years as the public university in the Mid-West region by U.S. News & World Report and ranked on Kiplinger's list of the 100 Best Public College Values in the nation. With a student enrollment of approximately 5000 plus 1500 faculty members, our food operations include 2 resident dining halls, retail food venues and catering. The Executive Chef will report directly to our General Manager and manage approximately 25-30 hourly employees. We are looking for candidates with a background in large volume food production, strong financial acumen and strong knowledge of BOH operations. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations and excellence, ensure food safety, sanitation and workplace safety standard compliance and procedures; and/or have working knowledge of automated food inventory, ordering, production, and management systems. Is this opportunity right for you? We are looking for candidates who: have high quality food service experience in high volume, premier culinary environment have a strong culinary background, with the demonstrated ability to stay current with new culinary trends, have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively; have a passion for food and innovation can manage multiple priorities, demonstrate professional communication skills, manage coaching and employee development skills; and/or demonstrate working knowledge of DRIVE, The Market Connection (TMC) and is proficient in computer skills and report management experience. This does not apply to external candidates. Learn more about Truman State University at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Not the job for you? We offer Food Service Management and Catering positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management specializing in Catering. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Mar 25, 2024
Full time
Unit Description: Success is yours when you collaborate and work hard in our team-based culture! RELOCATION ASSISTANCE PROVIDED! Sodexo is seeking an Executive Chef - Campus Dining for Truman State University located in Kirksville, MO. Nestled in the heart of Northeast Missouri, Kirksville boasts a historic downtown square surrounded by a 3,000 acre state park and some of the nation's top hunting grounds. From classic small town festivals to premier cultural events, Kirksville's vibrant blend of art, history, recreation and nature will impress you. Truman State University has been ranked for 18 consecutive years as the public university in the Mid-West region by U.S. News & World Report and ranked on Kiplinger's list of the 100 Best Public College Values in the nation. With a student enrollment of approximately 5000 plus 1500 faculty members, our food operations include 2 resident dining halls, retail food venues and catering. The Executive Chef will report directly to our General Manager and manage approximately 25-30 hourly employees. We are looking for candidates with a background in large volume food production, strong financial acumen and strong knowledge of BOH operations. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations and excellence, ensure food safety, sanitation and workplace safety standard compliance and procedures; and/or have working knowledge of automated food inventory, ordering, production, and management systems. Is this opportunity right for you? We are looking for candidates who: have high quality food service experience in high volume, premier culinary environment have a strong culinary background, with the demonstrated ability to stay current with new culinary trends, have a work history demonstrating strong employee engagement leadership skills, as well as previous supervisory experience and the ability to work collaboratively; have a passion for food and innovation can manage multiple priorities, demonstrate professional communication skills, manage coaching and employee development skills; and/or demonstrate working knowledge of DRIVE, The Market Connection (TMC) and is proficient in computer skills and report management experience. This does not apply to external candidates. Learn more about Truman State University at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Not the job for you? We offer Food Service Management and Catering positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management specializing in Catering. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! General Manager/MP Agm Chef KM- Sous Chef Dining room Manager Totally scratch kitchen, extensive wine list. 50.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k. The companies we represent require a "minimum of two years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured. We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR! We have openings in your area and Nationwide! RM/RVP:Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 80k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 55k +bonus + 401k AGM: Up to 75k + bonus k hospitality customer service restaurant restaurant manager restaurant managers restaurant jobs restaurant job restaurant employment restaurant careers general manager assistant manager FOH manager BOH manager restaurant management managers restaurant management careers manager career food service fast food full-service casual dining upscale dining quick service FOH BOH bar restaurant jobs restaurant job restaurant recruiters restaurant recruiter restaurant careers sous chef executive chef bar manager assistant general manager managers recruiter recruitment kitchen manager casual full-service food service contract food service steakhouse sports bar pub brewery buffet fast casual
Mar 25, 2024
AWARD WINNING UPSCALE CASUAL GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! General Manager/MP Agm Chef KM- Sous Chef Dining room Manager Totally scratch kitchen, extensive wine list. 50.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k. The companies we represent require a "minimum of two years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured. We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR! We have openings in your area and Nationwide! RM/RVP:Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 80k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 55k +bonus + 401k AGM: Up to 75k + bonus k hospitality customer service restaurant restaurant manager restaurant managers restaurant jobs restaurant job restaurant employment restaurant careers general manager assistant manager FOH manager BOH manager restaurant management managers restaurant management careers manager career food service fast food full-service casual dining upscale dining quick service FOH BOH bar restaurant jobs restaurant job restaurant recruiters restaurant recruiter restaurant careers sous chef executive chef bar manager assistant general manager managers recruiter recruitment kitchen manager casual full-service food service contract food service steakhouse sports bar pub brewery buffet fast casual
Unit Description: NEW SALE! GREAT opportunity to create a showcase account for Sodexo! Sodexo is seeking an experienced Executive Chef 1 at Haven Behavorial Health - West Chester located in West Chester , PA . Haven Behavioral Health is a 72 bed Behavorial Health facility that offer hope for long-term recovery from the most complex mental health and substance abuse issues. The Executive Chef is responsible for maintaining high-volume kitchen operations, directing the preparation of meals, purchasing, inventory management as well as hiring and development of employees while ensuring food safety. The ideal candidate will be a culinary leader with experience managing high-volume food operations in a healthcare setting and/or contract management services. The successful candidate will: implement and standardize all culinary systems and procedures for hospital manage, direct, and mentor frontline staff oversee procurement and purchasing create menus based on client needs implement innovative and fresh ideas in retail, catering, and patient services create interpersonal relationships with client We are looking for candidates who have: a strong culinary background in a high-volume environment strong management skills and experience menu planning experience and a strong understanding of current culinary trends proficient computer skills, highly organized, and detail-focused a proven ability to set up processes, create efficiencies, and solve problems with little to no direction ServSafe Certified with proven working knowledge of HAACP; C.E.C. (Certified Executive Chef) a plus. Employees who work in Healthcare are required to be fully vaccinated against COVID-19 as a term and condition of employment, absent a legally required exception, and are required to report their vaccination status as required by applicable law and/or client requirements. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Mar 25, 2024
Full time
Unit Description: NEW SALE! GREAT opportunity to create a showcase account for Sodexo! Sodexo is seeking an experienced Executive Chef 1 at Haven Behavorial Health - West Chester located in West Chester , PA . Haven Behavioral Health is a 72 bed Behavorial Health facility that offer hope for long-term recovery from the most complex mental health and substance abuse issues. The Executive Chef is responsible for maintaining high-volume kitchen operations, directing the preparation of meals, purchasing, inventory management as well as hiring and development of employees while ensuring food safety. The ideal candidate will be a culinary leader with experience managing high-volume food operations in a healthcare setting and/or contract management services. The successful candidate will: implement and standardize all culinary systems and procedures for hospital manage, direct, and mentor frontline staff oversee procurement and purchasing create menus based on client needs implement innovative and fresh ideas in retail, catering, and patient services create interpersonal relationships with client We are looking for candidates who have: a strong culinary background in a high-volume environment strong management skills and experience menu planning experience and a strong understanding of current culinary trends proficient computer skills, highly organized, and detail-focused a proven ability to set up processes, create efficiencies, and solve problems with little to no direction ServSafe Certified with proven working knowledge of HAACP; C.E.C. (Certified Executive Chef) a plus. Employees who work in Healthcare are required to be fully vaccinated against COVID-19 as a term and condition of employment, absent a legally required exception, and are required to report their vaccination status as required by applicable law and/or client requirements. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Unit Description: We believe in quality ingredients - and not just for our food. Our most valuable ingredient - the heart of our business - is you. Sodexo is seeking an Executive Chef 2 at M Health Fairview Southdale Hospital located in Edina, Minnesota . Southdale is a dynamic, acute care hospital that has been expanding its footprint and functions within the M Health Fairview system. The Executive Chef will work together with the Retail Manager to develop dynamic food choices for staff and visitors of the hospital as well as work with the the Patient Service Manager to ensure the meals prepared for our patatients look and taste great. This position will be resposible for leading a team of cooks to produce great meals. Together we will exceed Fairview's mission of driving a healthy future and creating an exceptional patient and guest experience. The successful candidate will: Conduct audits, create action plans based on audit findings Work with vendors on procurement items Continue sustainability program with the direction of Director of Culinary Operations Improve and standardize catering and banquet services, create menus based on client needs Implement innovative and fresh ideas in retail, catering and patient services Create interpersonal relationships with clients in hospital Is this opportunity right for you? We are looking for candidates who have: A strong culinary background, with the demonstrated ability to stay current with new culinary trends Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; strong management skills and previous experience working in a high-volume facility Experience leading and engaging a culinary team Menu planning experience and a strong understanding of current culinary trends A strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits. Learn more about M Health at M Health Fairview Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Mar 25, 2024
Full time
Unit Description: We believe in quality ingredients - and not just for our food. Our most valuable ingredient - the heart of our business - is you. Sodexo is seeking an Executive Chef 2 at M Health Fairview Southdale Hospital located in Edina, Minnesota . Southdale is a dynamic, acute care hospital that has been expanding its footprint and functions within the M Health Fairview system. The Executive Chef will work together with the Retail Manager to develop dynamic food choices for staff and visitors of the hospital as well as work with the the Patient Service Manager to ensure the meals prepared for our patatients look and taste great. This position will be resposible for leading a team of cooks to produce great meals. Together we will exceed Fairview's mission of driving a healthy future and creating an exceptional patient and guest experience. The successful candidate will: Conduct audits, create action plans based on audit findings Work with vendors on procurement items Continue sustainability program with the direction of Director of Culinary Operations Improve and standardize catering and banquet services, create menus based on client needs Implement innovative and fresh ideas in retail, catering and patient services Create interpersonal relationships with clients in hospital Is this opportunity right for you? We are looking for candidates who have: A strong culinary background, with the demonstrated ability to stay current with new culinary trends Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies; strong management skills and previous experience working in a high-volume facility Experience leading and engaging a culinary team Menu planning experience and a strong understanding of current culinary trends A strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits. Learn more about M Health at M Health Fairview Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Unit Description: You are an experienced chef ready to take your career to the next level Relocation assistance is available Sodexo is seeking an Executive Chef for Morningside University located in Sioux City, IA . Morningside University is a private, four-year, co-educational institution with 23 buildings on a 68-acre campus in a scenic, secure residential area of Sioux City, IA (population 140,000) and is on the National Register of Historic Places. The College enrolls more than 1,250 full-time students. Although the majority of students hail from Iowa and Nebraska, Morningside draws students from more than 25 states and several foreign countries. This Executive Chef will manage 30 employees, and be responsible for culinary operations for the main dining hall, multiple food retail locations, food production and Catering. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Learn more about Morningside University at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Click here for more information about Sodexo's Benefits . Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Mar 25, 2024
Full time
Unit Description: You are an experienced chef ready to take your career to the next level Relocation assistance is available Sodexo is seeking an Executive Chef for Morningside University located in Sioux City, IA . Morningside University is a private, four-year, co-educational institution with 23 buildings on a 68-acre campus in a scenic, secure residential area of Sioux City, IA (population 140,000) and is on the National Register of Historic Places. The College enrolls more than 1,250 full-time students. Although the majority of students hail from Iowa and Nebraska, Morningside draws students from more than 25 states and several foreign countries. This Executive Chef will manage 30 employees, and be responsible for culinary operations for the main dining hall, multiple food retail locations, food production and Catering. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Learn more about Morningside University at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Click here for more information about Sodexo's Benefits . Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Unit Description: Grow your career and develop a team that shares your desire to make a difference! Sodexo is seeking an Executive Chef 1 for SSM Good Samaritan Hospital in Mount Vernon, IL and SSM St. Mary's Hospital in Centralia, IL. The Executive Chef will be a dynamic team player with a strong background in catering, menu development, and developing teams in a culinary environment. Perks include: Comprehensive health, dental benefits and 401K that start day 1 of hire No late night shifts Flexible time off options 3 weeks paid vacation your first year Tuition reimbursement and growth opportunities Free meals Free parking The successful candidate will: implement and standardize all culinary systems and procedures for hospital be responsible for Food and Physical Safety and annual training for all hourly associates manage, direct, and mentor frontline staff procurement and purchasing create menus based on client needs implement innovative and fresh ideas in retail, catering and patient services Is this opportunity right for you? We are looking for candidates who have: a strong culinary background in a high-volume environment strong management skills and experience menu planning experience and a strong understanding of current culinary trends the ability to successfully lead, develop and train a team ability to handle change and maintain professionalism in changing environments creative and effective problem-solving and project management skills proficient computer skills, highly organized, and detail-focused a proven ability to set up processes, create efficiencies, and solve problems with little to no direction Learn more about SSM Health St Mary's - Centralia HERE Learn more about SSM Health Good Samaritan - Mount Vernon HERE Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Mar 25, 2024
Full time
Unit Description: Grow your career and develop a team that shares your desire to make a difference! Sodexo is seeking an Executive Chef 1 for SSM Good Samaritan Hospital in Mount Vernon, IL and SSM St. Mary's Hospital in Centralia, IL. The Executive Chef will be a dynamic team player with a strong background in catering, menu development, and developing teams in a culinary environment. Perks include: Comprehensive health, dental benefits and 401K that start day 1 of hire No late night shifts Flexible time off options 3 weeks paid vacation your first year Tuition reimbursement and growth opportunities Free meals Free parking The successful candidate will: implement and standardize all culinary systems and procedures for hospital be responsible for Food and Physical Safety and annual training for all hourly associates manage, direct, and mentor frontline staff procurement and purchasing create menus based on client needs implement innovative and fresh ideas in retail, catering and patient services Is this opportunity right for you? We are looking for candidates who have: a strong culinary background in a high-volume environment strong management skills and experience menu planning experience and a strong understanding of current culinary trends the ability to successfully lead, develop and train a team ability to handle change and maintain professionalism in changing environments creative and effective problem-solving and project management skills proficient computer skills, highly organized, and detail-focused a proven ability to set up processes, create efficiencies, and solve problems with little to no direction Learn more about SSM Health St Mary's - Centralia HERE Learn more about SSM Health Good Samaritan - Mount Vernon HERE Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
JOB SUMMARY: Provides exemplary managerial and culinary support to the Guest Dining Team. ESSENTIAL DUTIES AND RESPONSIBILITIES: Works with the Guest Dining Director to research, develop and create cost effective and high-quality recipes/menus that meet current popular culinary trends. Works with the Guest Dining Director to create standards for all food and beverage served to guests at Forest Home. Creates and maintains all recipes and prep lists for all dining locations. Actively trains and teaches the food service staff in current techniques regarding culinary arts, food waste management, menu/time management, sanitation, and team organization. Works closely with the Purchasing Manager/Commissary Manager to ensure consistent quality products are sourced according to budgetary guidelines. Maintains weekly inventory counts for food and beverage at all dining locations. Assists the Food Service Director with hiring, training, evaluating and disciplining staff as needed. Regularly monitors external and internal feedback and helps develop proactive and prompt measures to maintain the highest level of service. Ensures all food service kitchens are operating within the San Bernardino County Health Department codes and guidelines including but not limited to food preparation, sanitation and food storage. Performs weekly inspections of all kitchens and dining locations and ensures all cleaning schedules are adhered to. Assists the Food Service Director in overseeing the daily operations of all food service kitchen facilities ensuring that all employees are delivering high quality food in a safe manner to guests. Performs other duties as assigned by the Food Service Director. Works with the Food Service Director to develop and lead activities that promote spiritual growth within Forest Home's guidelines. EDUCATION and/or EXPERIENCE REQUIRED: Desired culinary degree and a minimum of 5 years of professional cooking experience working in high volume dining environments. QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Actively supports and participates in the staff spiritual life activities. Ability to hear from God and pray for people, both in person and on the phone. Uphold and support the Mission, Vision and Core Values of Forest Home. Well-rounded culinary experience, with an emphasis on leading, training, and menu planning. Current ServSafe certification, or ability to obtain one. Commitment to serving guests safely and always maintaining safe work environment for staff. Knowledge of current food trends, both in resort and the camp food service industry. Demonstrated success leading large teams. Able to accomplish assigned projects utilizing excellent communication (written and verbal), project management, time management and collaboration skills. Able to deliver high quality work and maintain composure in stressful, high-pressure situations. Servant heart and Christ-like attitude. Assume responsibility for initiating a pleasant atmosphere by displaying a professional attitude through performance, appearance, and demeanor. A self-starter. Excellent people service skills, with the ability to provide service and streamline processes without compromising the integrity of the Food Service Department or Forest Home and its policies and procedures. Demonstrated ability to perform high quality, detailed work. Work weekends and nights, varied shifts. Able to lift heavy objects up to 60 lbs. on a daily basis. Has reliable means to be able to get to Forest Home in all types of weather conditions. Actively supports and participates in the staff spiritual life activities. Regular, timely attendance Signed statement of faith Responsible, focused, and aware of surroundings. Must be comfortable and confident in possible high stress situations. SUPERVISORY RESPONSIBILITIES: Supervises the Sous Chef, Banquet Chefs, Hourly Cooks, Kitchen Utility, and Dishwasher workers. Supervises other Food Service employees as necessary. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with a disability to perform the essential functions. While performing the duties of this job the employee is regularly required to stand, walk, sit, and requires sufficient hand, arm, and finger dexterity to operate office machines. Requires mild physical work; some lifting, pushing, or pulling of objects over 20 pounds. Requires visual acuity to read words and numbers and speaking and hearing ability sufficient to communicate in person or over the phone. ADA: The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors. The noise level in the work environment is usually moderate but can be loud at times. FOREST HOME EMPLOYMENT STATEMENT: Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. All terms and conditions of Forest Home's at-will employment, duties, and responsibilities are subject to the Forest Home Employee Handbook. FOREST HOME CORE VALUES Surrender to Christ (Romans 12:1-2) Abide with the Lord daily through study of His Word and prayer Surrender to the Lord daily through obedience to His Word Worship the Lord with the Forest Home Community Commit to grow in your faith through regular attendance at a local church Prioritize God, Family, and Work appropriately Be prepared to share your testimony with staff or guests • Walk in Biblical purity (1 Timothy 4:12) by rejecting one's sinful nature Love (I Corinthians 13) Display the fruit of the Spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control (Galatians 5:22) Be respectful to others Demonstrate compassion Serve (Philippians 2:3-11) Give generously to God and others through time, talent and treasure Seek to put others' needs above your own Demonstrate humility in both spirit and deed Actively look for ways to serve Walk in Integrity (Titus 2:11-12, Proverbs 4:23-27) Show loyalty to others, even when they are not present Do the right thing, even when others are not present Extend trust and seek to believe the best in others Ask for forgiveness quickly when necessary Be truthful and transparent with others Strive for Excellence (Colossians 3:23-24) Demonstrate accountability with time and resources Request and receive training Desire to improve, and challenge others to do the same Commit to exceeding guest expectations Refuse mediocrity Engage in Community (I Thessalonians 5:11-13) Seek first to understand before being understood Communicate clearly, empathetically and respectfully Work through conflict Biblically (Matthew 18-15-17) Participate in intentional and purposeful community activities Partner with teammates for the goal of unity and team effectiveness Play and appreciate "campy" fun Faithfully pray for one another Innovate (Ephesians 3:20-21) Dream Big Proactively seek solutions Think outside the box Dream, plan and execute new ideas Acknowledge and trust that all things are possible through Jesus Christ our Lord (Matthew 19:26)
Mar 24, 2024
Full time
JOB SUMMARY: Provides exemplary managerial and culinary support to the Guest Dining Team. ESSENTIAL DUTIES AND RESPONSIBILITIES: Works with the Guest Dining Director to research, develop and create cost effective and high-quality recipes/menus that meet current popular culinary trends. Works with the Guest Dining Director to create standards for all food and beverage served to guests at Forest Home. Creates and maintains all recipes and prep lists for all dining locations. Actively trains and teaches the food service staff in current techniques regarding culinary arts, food waste management, menu/time management, sanitation, and team organization. Works closely with the Purchasing Manager/Commissary Manager to ensure consistent quality products are sourced according to budgetary guidelines. Maintains weekly inventory counts for food and beverage at all dining locations. Assists the Food Service Director with hiring, training, evaluating and disciplining staff as needed. Regularly monitors external and internal feedback and helps develop proactive and prompt measures to maintain the highest level of service. Ensures all food service kitchens are operating within the San Bernardino County Health Department codes and guidelines including but not limited to food preparation, sanitation and food storage. Performs weekly inspections of all kitchens and dining locations and ensures all cleaning schedules are adhered to. Assists the Food Service Director in overseeing the daily operations of all food service kitchen facilities ensuring that all employees are delivering high quality food in a safe manner to guests. Performs other duties as assigned by the Food Service Director. Works with the Food Service Director to develop and lead activities that promote spiritual growth within Forest Home's guidelines. EDUCATION and/or EXPERIENCE REQUIRED: Desired culinary degree and a minimum of 5 years of professional cooking experience working in high volume dining environments. QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Actively supports and participates in the staff spiritual life activities. Ability to hear from God and pray for people, both in person and on the phone. Uphold and support the Mission, Vision and Core Values of Forest Home. Well-rounded culinary experience, with an emphasis on leading, training, and menu planning. Current ServSafe certification, or ability to obtain one. Commitment to serving guests safely and always maintaining safe work environment for staff. Knowledge of current food trends, both in resort and the camp food service industry. Demonstrated success leading large teams. Able to accomplish assigned projects utilizing excellent communication (written and verbal), project management, time management and collaboration skills. Able to deliver high quality work and maintain composure in stressful, high-pressure situations. Servant heart and Christ-like attitude. Assume responsibility for initiating a pleasant atmosphere by displaying a professional attitude through performance, appearance, and demeanor. A self-starter. Excellent people service skills, with the ability to provide service and streamline processes without compromising the integrity of the Food Service Department or Forest Home and its policies and procedures. Demonstrated ability to perform high quality, detailed work. Work weekends and nights, varied shifts. Able to lift heavy objects up to 60 lbs. on a daily basis. Has reliable means to be able to get to Forest Home in all types of weather conditions. Actively supports and participates in the staff spiritual life activities. Regular, timely attendance Signed statement of faith Responsible, focused, and aware of surroundings. Must be comfortable and confident in possible high stress situations. SUPERVISORY RESPONSIBILITIES: Supervises the Sous Chef, Banquet Chefs, Hourly Cooks, Kitchen Utility, and Dishwasher workers. Supervises other Food Service employees as necessary. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with a disability to perform the essential functions. While performing the duties of this job the employee is regularly required to stand, walk, sit, and requires sufficient hand, arm, and finger dexterity to operate office machines. Requires mild physical work; some lifting, pushing, or pulling of objects over 20 pounds. Requires visual acuity to read words and numbers and speaking and hearing ability sufficient to communicate in person or over the phone. ADA: The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors. The noise level in the work environment is usually moderate but can be loud at times. FOREST HOME EMPLOYMENT STATEMENT: Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. All terms and conditions of Forest Home's at-will employment, duties, and responsibilities are subject to the Forest Home Employee Handbook. FOREST HOME CORE VALUES Surrender to Christ (Romans 12:1-2) Abide with the Lord daily through study of His Word and prayer Surrender to the Lord daily through obedience to His Word Worship the Lord with the Forest Home Community Commit to grow in your faith through regular attendance at a local church Prioritize God, Family, and Work appropriately Be prepared to share your testimony with staff or guests • Walk in Biblical purity (1 Timothy 4:12) by rejecting one's sinful nature Love (I Corinthians 13) Display the fruit of the Spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control (Galatians 5:22) Be respectful to others Demonstrate compassion Serve (Philippians 2:3-11) Give generously to God and others through time, talent and treasure Seek to put others' needs above your own Demonstrate humility in both spirit and deed Actively look for ways to serve Walk in Integrity (Titus 2:11-12, Proverbs 4:23-27) Show loyalty to others, even when they are not present Do the right thing, even when others are not present Extend trust and seek to believe the best in others Ask for forgiveness quickly when necessary Be truthful and transparent with others Strive for Excellence (Colossians 3:23-24) Demonstrate accountability with time and resources Request and receive training Desire to improve, and challenge others to do the same Commit to exceeding guest expectations Refuse mediocrity Engage in Community (I Thessalonians 5:11-13) Seek first to understand before being understood Communicate clearly, empathetically and respectfully Work through conflict Biblically (Matthew 18-15-17) Participate in intentional and purposeful community activities Partner with teammates for the goal of unity and team effectiveness Play and appreciate "campy" fun Faithfully pray for one another Innovate (Ephesians 3:20-21) Dream Big Proactively seek solutions Think outside the box Dream, plan and execute new ideas Acknowledge and trust that all things are possible through Jesus Christ our Lord (Matthew 19:26)
Executive Chef for Cody Regional Health in Cody, WY Who we are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". What's in it for you As part of our team, the ideal candidate will gain access to supportive and smart partners, first-class learning and engagement technologies, exceptional employee wellness and medical benefits, innovative recruiting strategies and resources, and much more! Benefits: Comprehensive medical, dental, and vision benefits with several plan options to choose from! Generous Paid Time Off and Leave Programs. Employee referral program. Opportunities for professional development and advancement. Access to wellness initiatives, financial planning, mental health assistance, and more. Salary: $70,000 annually plus bonus potential What you will do TheExecutive Chef is a key leadership position and is directly responsible for the successful operation of culinary services. This role will oversee all culinary operations within the healthcare facility, including meal planning, preparation, presentation, and service. Working closely with the nutrition team, you will develop and implement menus that meet the dietary needs and preferences of our patients and residents, while also focusing on flavor, creativity, and culinary excellence. Your leadership and expertise will ensure that our culinary team contributes to the overall health, healing, satisfaction, and recovery of patients and residents. This team member will Lead and manage the culinary team, including chefs, cooks, and kitchen staff, providing guidance, training, and support to ensure high-quality culinary offerings and exceptional service. Develop and execute menus that are nutritionally balanced, flavorful, and visually appealing, incorporating seasonal ingredients and accommodating special dietary needs and restrictions. Oversee food preparation and production, ensuring adherence to food safety and sanitation standards, as well as regulatory requirements, to maintain a safe and hygienic kitchen environment. Collaborate with the nutrition team and healthcare professionals to ensure that menu offerings support patients' and residents' dietary requirements and therapeutic goals. Manage inventory, food purchasing, and cost control measures to maximize efficiency and minimize waste, while maintaining budgetary goals. Stay updated on culinary trends, techniques, and best practices in healthcare food service, incorporating innovative ideas and strategies to enhance the dining experience. Foster a positive and collaborative work environment, promoting teamwork, communication, and professional development among culinary staff. Participate in interdisciplinary team meetings, providing input and support to achieve the overall goals and objectives of the healthcare facility. Ensure compliance with all relevant policies, procedures, and regulations governing food service operations and healthcare standards. What you will need Culinary degree or certification from an accredited culinary school preferred. Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience, depending upon formal degree or training. Proven experience as an Executive Chef in a healthcare or hospitality setting, with a focus on culinary excellence and nutritionally balanced menu development. Strong leadership and management skills, with the ability to inspire and motivate a diverse culinary team. Excellent culinary skills and creativity, with a passion for creating delicious, scratch-made nutritious meals that promote health and well-being. Knowledge of food safety regulations, sanitation standards, and dietary guidelines relevant to healthcare food service. Experience with menu planning, food production, inventory management, and cost control measures. Ability to work collaboratively with interdisciplinary teams, including nutritionists, dietitians, and healthcare professionals. Excellent communication and interpersonal skills, with the ability to interact effectively with patients, residents, families, and staff members. ServSafe Certification and State Food Handlers Card Who you are Our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our communities. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food Genuine Service Enduring Relationships
Mar 24, 2024
Full time
Executive Chef for Cody Regional Health in Cody, WY Who we are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". What's in it for you As part of our team, the ideal candidate will gain access to supportive and smart partners, first-class learning and engagement technologies, exceptional employee wellness and medical benefits, innovative recruiting strategies and resources, and much more! Benefits: Comprehensive medical, dental, and vision benefits with several plan options to choose from! Generous Paid Time Off and Leave Programs. Employee referral program. Opportunities for professional development and advancement. Access to wellness initiatives, financial planning, mental health assistance, and more. Salary: $70,000 annually plus bonus potential What you will do TheExecutive Chef is a key leadership position and is directly responsible for the successful operation of culinary services. This role will oversee all culinary operations within the healthcare facility, including meal planning, preparation, presentation, and service. Working closely with the nutrition team, you will develop and implement menus that meet the dietary needs and preferences of our patients and residents, while also focusing on flavor, creativity, and culinary excellence. Your leadership and expertise will ensure that our culinary team contributes to the overall health, healing, satisfaction, and recovery of patients and residents. This team member will Lead and manage the culinary team, including chefs, cooks, and kitchen staff, providing guidance, training, and support to ensure high-quality culinary offerings and exceptional service. Develop and execute menus that are nutritionally balanced, flavorful, and visually appealing, incorporating seasonal ingredients and accommodating special dietary needs and restrictions. Oversee food preparation and production, ensuring adherence to food safety and sanitation standards, as well as regulatory requirements, to maintain a safe and hygienic kitchen environment. Collaborate with the nutrition team and healthcare professionals to ensure that menu offerings support patients' and residents' dietary requirements and therapeutic goals. Manage inventory, food purchasing, and cost control measures to maximize efficiency and minimize waste, while maintaining budgetary goals. Stay updated on culinary trends, techniques, and best practices in healthcare food service, incorporating innovative ideas and strategies to enhance the dining experience. Foster a positive and collaborative work environment, promoting teamwork, communication, and professional development among culinary staff. Participate in interdisciplinary team meetings, providing input and support to achieve the overall goals and objectives of the healthcare facility. Ensure compliance with all relevant policies, procedures, and regulations governing food service operations and healthcare standards. What you will need Culinary degree or certification from an accredited culinary school preferred. Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience, depending upon formal degree or training. Proven experience as an Executive Chef in a healthcare or hospitality setting, with a focus on culinary excellence and nutritionally balanced menu development. Strong leadership and management skills, with the ability to inspire and motivate a diverse culinary team. Excellent culinary skills and creativity, with a passion for creating delicious, scratch-made nutritious meals that promote health and well-being. Knowledge of food safety regulations, sanitation standards, and dietary guidelines relevant to healthcare food service. Experience with menu planning, food production, inventory management, and cost control measures. Ability to work collaboratively with interdisciplinary teams, including nutritionists, dietitians, and healthcare professionals. Excellent communication and interpersonal skills, with the ability to interact effectively with patients, residents, families, and staff members. ServSafe Certification and State Food Handlers Card Who you are Our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our communities. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food Genuine Service Enduring Relationships
Job Description Position Title: Executive Sous Chef Location: Renowned Country Club, Springfield, PA Compensation: Up to $85,000 Annually, Plus Comprehensive Benefits Package Overview: Our prestigious country club in the bustling heart of Springfield, PA, is actively seeking an Executive Sous Chef. This role is designed for a culinary artist who thrives in a dynamic, high-volume environment and profoundly loves cooking. Our establishment prides itself on creating unparalleled dining experiences, and this position plays a crucial role in achieving that mission. Reporting Structure: Directly reports to the Executive Chef. Executive Sous Chef Role Responsibilities: Culinary Excellence: Spearhead implementing culinary initiatives, ensuring each dish reflects our commitment to quality and innovation. Menu Development: Collaborate in the creation of captivating menus, incorporating daily specials and seasonal variations that delight our members and guests. Team Leadership: The Executive Sous Chef will be instrumental in recruiting, training, and mentoring the culinary staff, fostering an environment of growth and excellence. Inventory Management: Oversee the procurement and management of food products, adhering to stringent quality standards and budgetary guidelines. Regulatory Compliance: The Executive Sous Chef will maintain immaculate kitchen conditions, upholding all health and safety regulations to ensure a safe dining environment. Policy Adherence: Ensure all kitchen operations align with established policies, emphasizing meticulous attention to detail and quality control. Collaborative Effort: The Executive Sous Chef will work with both front-of-house and back-of-house teams to ensure seamless service delivery and operational efficiency. Innovation and Prep: The Executive Sous chef will guide the kitchen staff in the art of meal preparation, from conception to execution, while also pioneering new culinary techniques to enhance our offerings. Exécutive Sous Chef Candidate Profile: Experience: A minimum of 3-5 years in Culinary Arts, with a strong preference for candidates with a background in a la carte service and high-volume environments. Certification: The Executive Sous Chef must hold a current ServSafe Certification. Skillset: The Executive Sous Chef must have a proven track record of reliability, keen attention to detail, and mastery over a broad spectrum of cooking techniques. Availability: The Executive Sous Chef will maintain a Flexible schedule with the ability to work nights, weekends, and holidays as required. Why Join Us? Our country club is more than just a workplace; it's a community where passion for culinary arts and exceptional service converge. Testimonials from our dedicated team highlight the rewarding nature of our environment, one that encourages creativity and personal growth. We offer a competitive salary, comprehensive benefits, and the opportunity to be part of a team that values excellence and innovation. Embark on a Culinary Journey with Us: If you are driven by a passion to create, lead, and inspire within the kitchen, we welcome you to apply for the position of Executive Sous Chef at our distinguished country club in Springfield, PA. Join us in setting the standard for culinary excellence and become a key player in our continued success. Please submit your application to Meet Your Recruiter Heather Koleser Heather brings over 30 years of operational experience in the hospitality industry to her recruiter position. She has a diverse background and has held key leadership positions over the last 20 years in the NYC market. She achieved success leading full service, fast casual, and QSR teams from a General Manager to COO level positions. She has a passion for leading teams to achieve operational success through coaching, and mentoring. Heather learned quickly in her career the hospitality industry is not just the food business but primarily a people business. The foundation of her success is built on hiring and developing the right people. Heather is excited to continue her career helping others connect, build lasting relationships, and find success through people. Heather earned a bachelor's degree from the University of Nevada, Las Vegas and currently resides in New Jersey with her husband and dog. In her spare time, she enjoys experiencing new food and culture through travel. Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States and Canada have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.
Mar 24, 2024
Full time
Job Description Position Title: Executive Sous Chef Location: Renowned Country Club, Springfield, PA Compensation: Up to $85,000 Annually, Plus Comprehensive Benefits Package Overview: Our prestigious country club in the bustling heart of Springfield, PA, is actively seeking an Executive Sous Chef. This role is designed for a culinary artist who thrives in a dynamic, high-volume environment and profoundly loves cooking. Our establishment prides itself on creating unparalleled dining experiences, and this position plays a crucial role in achieving that mission. Reporting Structure: Directly reports to the Executive Chef. Executive Sous Chef Role Responsibilities: Culinary Excellence: Spearhead implementing culinary initiatives, ensuring each dish reflects our commitment to quality and innovation. Menu Development: Collaborate in the creation of captivating menus, incorporating daily specials and seasonal variations that delight our members and guests. Team Leadership: The Executive Sous Chef will be instrumental in recruiting, training, and mentoring the culinary staff, fostering an environment of growth and excellence. Inventory Management: Oversee the procurement and management of food products, adhering to stringent quality standards and budgetary guidelines. Regulatory Compliance: The Executive Sous Chef will maintain immaculate kitchen conditions, upholding all health and safety regulations to ensure a safe dining environment. Policy Adherence: Ensure all kitchen operations align with established policies, emphasizing meticulous attention to detail and quality control. Collaborative Effort: The Executive Sous Chef will work with both front-of-house and back-of-house teams to ensure seamless service delivery and operational efficiency. Innovation and Prep: The Executive Sous chef will guide the kitchen staff in the art of meal preparation, from conception to execution, while also pioneering new culinary techniques to enhance our offerings. Exécutive Sous Chef Candidate Profile: Experience: A minimum of 3-5 years in Culinary Arts, with a strong preference for candidates with a background in a la carte service and high-volume environments. Certification: The Executive Sous Chef must hold a current ServSafe Certification. Skillset: The Executive Sous Chef must have a proven track record of reliability, keen attention to detail, and mastery over a broad spectrum of cooking techniques. Availability: The Executive Sous Chef will maintain a Flexible schedule with the ability to work nights, weekends, and holidays as required. Why Join Us? Our country club is more than just a workplace; it's a community where passion for culinary arts and exceptional service converge. Testimonials from our dedicated team highlight the rewarding nature of our environment, one that encourages creativity and personal growth. We offer a competitive salary, comprehensive benefits, and the opportunity to be part of a team that values excellence and innovation. Embark on a Culinary Journey with Us: If you are driven by a passion to create, lead, and inspire within the kitchen, we welcome you to apply for the position of Executive Sous Chef at our distinguished country club in Springfield, PA. Join us in setting the standard for culinary excellence and become a key player in our continued success. Please submit your application to Meet Your Recruiter Heather Koleser Heather brings over 30 years of operational experience in the hospitality industry to her recruiter position. She has a diverse background and has held key leadership positions over the last 20 years in the NYC market. She achieved success leading full service, fast casual, and QSR teams from a General Manager to COO level positions. She has a passion for leading teams to achieve operational success through coaching, and mentoring. Heather learned quickly in her career the hospitality industry is not just the food business but primarily a people business. The foundation of her success is built on hiring and developing the right people. Heather is excited to continue her career helping others connect, build lasting relationships, and find success through people. Heather earned a bachelor's degree from the University of Nevada, Las Vegas and currently resides in New Jersey with her husband and dog. In her spare time, she enjoys experiencing new food and culture through travel. Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States and Canada have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.
Pay: $95000 per hour The Restaurant Executive Chef is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations. Essential Duties & Responsibilities Manage and direct the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Ensure all food preparation licenses and training (as required) is maintained by all pack members Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement Maintain working rapport with all hotel staff for efficient operation and service to guests Monitor staff performance, product quality and production flow; foster improvement where necessary Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations Confer with Director of Food and Beverage regarding new selections and changes Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.) Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures Basic Qualifications & Skills High School degree or equivalent 5+ years experience in restaurant kitchen(s) 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree Previous Executive Chef experience Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
Mar 23, 2024
Full time
Pay: $95000 per hour The Restaurant Executive Chef is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations. Essential Duties & Responsibilities Manage and direct the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Ensure all food preparation licenses and training (as required) is maintained by all pack members Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement Maintain working rapport with all hotel staff for efficient operation and service to guests Monitor staff performance, product quality and production flow; foster improvement where necessary Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations Confer with Director of Food and Beverage regarding new selections and changes Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.) Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures Basic Qualifications & Skills High School degree or equivalent 5+ years experience in restaurant kitchen(s) 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree Previous Executive Chef experience Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time