Executive Sous Chef Southern Hospitality Restaurant High Profile Are you looking for a career where you are valued? Our team of hospitality professionals are currently looking for an Executive Sous Chef. Apply today for this position in Roanoke, Virginia (link removed) Our restaurant is unlike any other. Overall, our restaurant is one of the most popular concepts in the area. If you are interested in joining our team and adding to our success, do not miss this opportunity! Join our team to be a part of a growing organization and begin your career as our Executive Sous Chef. Apply Now for this position in Roanoke, Virginia. Job Title: Executive Sous Chef Job Description: The Executive Sous Chef will ensure the proper execution of culinary efforts in all kitchens and food production areas; this will involve a daily tour of each area to check food quality, kitchen cleanliness and organization, staff appearance, and genuine engagement with all fellow associates. The Executive Sous Chef will work with the Banquet Chefs/Sous Chefs weekly and daily to ensure an appropriate plan for special events and to support service as needed. Benefits: Competitive Salary PTO Qualifications: The Executive Sous Chef must have a Bachelors degree, or equivalent work experience Our Executive Sous Chef should have previous experience working as an Executive Sous Chef in a high-volume, high-end multifaceted resort restaurant Previous management experience is a must, as well as management experience leading a team of at least 15, including development, performance evaluation, interviewing, hiring, etc. The Executive Sous Chef must have the ability to be a proactive communicator CPR and First Aid certification is strongly preferred Apply Now Executive Sous Chef in Roanoke, Virginia. If you would like to be considered for this position, email your resume to
Apr 21, 2024
Executive Sous Chef Southern Hospitality Restaurant High Profile Are you looking for a career where you are valued? Our team of hospitality professionals are currently looking for an Executive Sous Chef. Apply today for this position in Roanoke, Virginia (link removed) Our restaurant is unlike any other. Overall, our restaurant is one of the most popular concepts in the area. If you are interested in joining our team and adding to our success, do not miss this opportunity! Join our team to be a part of a growing organization and begin your career as our Executive Sous Chef. Apply Now for this position in Roanoke, Virginia. Job Title: Executive Sous Chef Job Description: The Executive Sous Chef will ensure the proper execution of culinary efforts in all kitchens and food production areas; this will involve a daily tour of each area to check food quality, kitchen cleanliness and organization, staff appearance, and genuine engagement with all fellow associates. The Executive Sous Chef will work with the Banquet Chefs/Sous Chefs weekly and daily to ensure an appropriate plan for special events and to support service as needed. Benefits: Competitive Salary PTO Qualifications: The Executive Sous Chef must have a Bachelors degree, or equivalent work experience Our Executive Sous Chef should have previous experience working as an Executive Sous Chef in a high-volume, high-end multifaceted resort restaurant Previous management experience is a must, as well as management experience leading a team of at least 15, including development, performance evaluation, interviewing, hiring, etc. The Executive Sous Chef must have the ability to be a proactive communicator CPR and First Aid certification is strongly preferred Apply Now Executive Sous Chef in Roanoke, Virginia. If you would like to be considered for this position, email your resume to
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
Apr 19, 2024
Full time
Overview: Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks. Responsibilities: Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage. Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park. Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement. Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and im plementation and maintenance of appropriate temperature logs for food and equipment at all park facilities. Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets. Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one on one weekly staff meetings, adherence to all Cedar Fair and park policies and procedures, and legal compliance with all local, state and federal laws. Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations. Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned s taff, ensuring staff follows all established guest service guidelines. Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed. Qualifications: Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings. A minimum of 2 years experience on high volume culinary operations. Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine. Must read, write and speak fluent English. Bilingual in English and Spanish highly desired. Extensive knowledge of multistage banquet events, ability to organize multiple outlets Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Certifications: ServSafe
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
HHS Culinary and Nutrition Solutions, LLC
Lake Charles, Louisiana
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
HHS Culinary and Nutrition Solutions, LLC
Beaumont, Texas
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Apr 23, 2024
Full time
As our Executive Chef, you will lead culinary operations across multiple sites, incorporating innovation and maintaining high standards of compliance. You will leverage your knowledge of nutrition and culinary creativity to craft menus and develop future and hourly culinarians to ensure consistency and excellence in culinary execution. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible while ensuring the extension of these options to the catering and retail environments. This Executive Chef position is at Lake Charles Memorial Hospital in Lake Charles, LA Salary: $72,000 - $75,000/yr Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Responsibilities Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles Provide leadership that supports a team environment that fosters morale, passion, quality, and respect Develop creative menus that are in sync with current market trends Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction Lead and manage team member recruiting, training, development, scheduling, and assignments Execute, maintain, and monitor quality control systems to protect food integrity Drive compliance with health, safety, and industry regulatory agencies Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance Skills Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking Interpersonal Skills: Ability to interact with individuals at all levels of the organization Communication: Effective written, spoken, and non-verbal communication as well as presentation skills Customer Service: Service-oriented mentality with a focus on exceeding expectations Professionalism: Maintain a positive and professional demeanor Decision Making: Ability to quickly make sound decisions and judgments Proactivity: Self-motivated with the ability to effectively prioritize projects and needs Team Player: Willingness to collaborate and provide support where needed to achieve outcomes Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment Requirements Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living Computer skills including word processing, spreadsheets, email, and ordering platforms A passion for food, a desire to grow, and a work ethic that supports both Must be willing to relocate for promotion opportunities Not Required But a Big Plus Proficiency in languages other than English, especially Spanish Familiarity with OSHA, The Joint Commission, and other regulatory requirements Familiarity with HACCP procedures What We Offer Paid time off (vacation and sick) Medical, dental, and vision insurance 401(k) with employer match Employee assistance program (EAP) Employee resource groups (ERGs) Career development and ongoing training Important to Know To comply with CMS mandates, all HHS employees working in healthcare must be fully vaccinated against COVID-19 or have an approved exemption (medical or religious) upon start of employment. Veterans and candidates with military experience are encouraged to apply. HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion. Who is HHS HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow. App-CNS
Tuesday, April 16, 2024 As one of Banff's leading hospitality companies, Banff Lodging Co. offers a diverse range of job opportunities with competitive salaries and comprehensive benefits. Our commitment to exceptional guest experiences is matched by our dedication to staff, we value teamwork, creativity and a passion for providing outstanding hospitality experiences. We provide ongoing training and development to help our employees advance in their careers and our properties include a diverse range of hotels, resorts, and restaurants, each with its unique character and style, giving employees the chance to work in a variety of settings and learn new skills. Responsible for overseeing culinary operations within BCP's portfolio of restaurants. You will play a pivotal role in developing and executing culinary strategies to meet the company's objectives while ensuring high-quality food standards for our guests. Responsibilities: Menu Development: Create and update innovative and diverse menus that align with the company's strategic goals and concepts. Lead and guide menu development processes through identifying needs, testing, refining and launching food items. Culinary Standards: Establish and maintain high standards of food quality, presentation, and consistency across all corporate dining facilities. Implement standardized recipes, portion control measures, and quality assurance protocols. Vendor Management: Source, select, and negotiate with suppliers and vendors to procure high-quality and unique ingredients, kitchen equipment, and supplies. Build and maintain strong relationships with internal support departments and vendors to ensure timely deliveries and competitive pricing. Team Leadership: Lead and mentor culinary teams across multiple locations, including executive chefs, kitchen managers and sous chefs. Provide ongoing training, coaching, and support to enhance culinary skills and promote a culture of succession within a positive work environment. Food Safety and Sanitation: Lead and provide guidance to culinary teams to ensure compliance with all food safety regulations, sanitation standards, and health codes. Implement proper procedures for storage, handling, and cooking techniques to prevent foodborne illnesses and maintain a clean and hygienic kitchen environment. Cost Control: Manage food and labor costs effectively by collaborating with the culinary and finance teams to optimize menu offerings, portion controls, and staffing levels. Monitor inventory levels, minimize waste, and identify opportunities for cost-saving measures without compromising quality. Culinary Innovation: Stay updated on emerging food trends, culinary techniques, and industry developments. Experiment with new ingredients, recipes, and cooking methods to enhance the overall dining experience and differentiate each concepts' culinary offerings. Concept Development: Work with executive team to identify and develop new food & beverage concepts that complement BCP and the destination. (see menu development) Qualifications: - Proven experience as a corporate chef, executive chef, or culinary leader in a similar capacity. - Extensive knowledge of culinary techniques, international cuisines, and dietary restrictions. - Strong leadership skills with the ability to motivate and inspire culinary teams. - Excellent communication, negotiation, and interpersonal skills. - Detail-oriented with a focus on food quality, safety, and presentation. - Proficiency in budgeting, cost analysis, and inventory management. - Be able to reach, bend, stoop and frequently lift up to 50 pounds. - Certification from a recognized culinary institution or relevant professional associations is preferred. - Flexible schedule with the ability to work evenings, weekends, and holidays as needed. - Past experience with creating and launching new and creative concepts Please note that only applicants selected for further consideration will be contacted. Banff Lodging Co. is committed to building a workplace where everyone can succeed and belong. As a Signatory to the Bow Valley Workplace Inclusion Charter we continue to work on our ongoing commitment to build an even more diverse, equitable, and inclusive team environment.We are working to eliminate barriers for applicants and team members from equity-seeking groups. If you can't apply online or need an accommodation during the application or hiring process, please contact us at or . 229 Bear St Suite 300, Banff, AB T1L 1H8, Canada
Apr 21, 2024
Full time
Tuesday, April 16, 2024 As one of Banff's leading hospitality companies, Banff Lodging Co. offers a diverse range of job opportunities with competitive salaries and comprehensive benefits. Our commitment to exceptional guest experiences is matched by our dedication to staff, we value teamwork, creativity and a passion for providing outstanding hospitality experiences. We provide ongoing training and development to help our employees advance in their careers and our properties include a diverse range of hotels, resorts, and restaurants, each with its unique character and style, giving employees the chance to work in a variety of settings and learn new skills. Responsible for overseeing culinary operations within BCP's portfolio of restaurants. You will play a pivotal role in developing and executing culinary strategies to meet the company's objectives while ensuring high-quality food standards for our guests. Responsibilities: Menu Development: Create and update innovative and diverse menus that align with the company's strategic goals and concepts. Lead and guide menu development processes through identifying needs, testing, refining and launching food items. Culinary Standards: Establish and maintain high standards of food quality, presentation, and consistency across all corporate dining facilities. Implement standardized recipes, portion control measures, and quality assurance protocols. Vendor Management: Source, select, and negotiate with suppliers and vendors to procure high-quality and unique ingredients, kitchen equipment, and supplies. Build and maintain strong relationships with internal support departments and vendors to ensure timely deliveries and competitive pricing. Team Leadership: Lead and mentor culinary teams across multiple locations, including executive chefs, kitchen managers and sous chefs. Provide ongoing training, coaching, and support to enhance culinary skills and promote a culture of succession within a positive work environment. Food Safety and Sanitation: Lead and provide guidance to culinary teams to ensure compliance with all food safety regulations, sanitation standards, and health codes. Implement proper procedures for storage, handling, and cooking techniques to prevent foodborne illnesses and maintain a clean and hygienic kitchen environment. Cost Control: Manage food and labor costs effectively by collaborating with the culinary and finance teams to optimize menu offerings, portion controls, and staffing levels. Monitor inventory levels, minimize waste, and identify opportunities for cost-saving measures without compromising quality. Culinary Innovation: Stay updated on emerging food trends, culinary techniques, and industry developments. Experiment with new ingredients, recipes, and cooking methods to enhance the overall dining experience and differentiate each concepts' culinary offerings. Concept Development: Work with executive team to identify and develop new food & beverage concepts that complement BCP and the destination. (see menu development) Qualifications: - Proven experience as a corporate chef, executive chef, or culinary leader in a similar capacity. - Extensive knowledge of culinary techniques, international cuisines, and dietary restrictions. - Strong leadership skills with the ability to motivate and inspire culinary teams. - Excellent communication, negotiation, and interpersonal skills. - Detail-oriented with a focus on food quality, safety, and presentation. - Proficiency in budgeting, cost analysis, and inventory management. - Be able to reach, bend, stoop and frequently lift up to 50 pounds. - Certification from a recognized culinary institution or relevant professional associations is preferred. - Flexible schedule with the ability to work evenings, weekends, and holidays as needed. - Past experience with creating and launching new and creative concepts Please note that only applicants selected for further consideration will be contacted. Banff Lodging Co. is committed to building a workplace where everyone can succeed and belong. As a Signatory to the Bow Valley Workplace Inclusion Charter we continue to work on our ongoing commitment to build an even more diverse, equitable, and inclusive team environment.We are working to eliminate barriers for applicants and team members from equity-seeking groups. If you can't apply online or need an accommodation during the application or hiring process, please contact us at or . 229 Bear St Suite 300, Banff, AB T1L 1H8, Canada
STARTING AT $20.50/HOUR! Job Duties: Reports to Executive Chef and/or Executive Sous Chef. Assumes complete leadership of the kitchen and its staff in the absence of the Executive Chef or Executive Sous Chef Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Supervises: Prep, production, cleaning, organizing and on the job training Report recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Helps plan sustainability procedures in the kitchen. Assists in food procurement, delivery, storage and issuing of food items. Expedites food orders during peak service hours. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Understands and consistently follows proper sanitation practices including those for personal hygiene. Comply with all Six Flags Discovery Kingdom policies and procedures Assist Guests in a friendly and courteous manner Operate in a safe manner Willfully perform duties in any department at Six Flags Discovery Kingdom when necessary Be an active team member Maintain a clean and safe environment for guests and team members Follow all delegated tasks assigned Perform other incidental and related duties as required and assigned Asset protection and inventory control Responsible for quality assurance at all times Coordinating scheduled breaks day to day Accountable for Labor Violations Daily Temperature Logs for multiple food units Minimum Requirements: Must Be 21 or older Must be reliable and punctual Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, reach. Must be able to lift, push or pull up to 90 LBs Able to perform continuous, repetitive motions. Work in hot, humid and noisy environment. For safety purposes, the individual must be able to communicate effectively in the English language, including the ability to read, speak, and understand the English language Ability to actively communicate with large groups of Guests Be available to work flexible hours at nights and on weekends within the limits of applicable Federal, State and facility labor laws and guidelines Available to work evenings, nights, weekends, and holidays Must pass a background screening Must have 5 or more years experience in a leadership position. Must have 5 or more years experience in a prep or cook position in industrial food and beverage. Must have strong verbal and written skills Solid organizational skills Must be able to work indoors with artificial lighting and outdoors in all weather conditions Must be Serve Safe certified or have a current food handlers card. A general knowledge of industrial kitchen equipment Skilled in handling emergency situations and resolving promptly Must be flexible and adaptable to changing situations. Must be compassionate and work with tact and ethical awareness. Must demonstrate good interpersonal skills Working Conditions: Work is performed primarily outdoors in all weather conditions. Lighting is both natural and artificial. Equipment used includes radios, tablets, cleaning tools. Physical demands include standing, walking, bending, working with ovens, grills, and other kitchen equipment. Days and hours will vary and will include weekends, evenings and holidays. Position will require close contact with Park Guests. Certain duties cannot be performed by individuals under the 18 and 15 years old. Six Flags is committed to maintaining employee and guest safety at all times. Employees are required to conduct daily health screenings, and follow strict sanitization and cleanliness protocols. If you are able to answer "YES" to all of the following questions, please continue the application process by clicking "Apply" Can you provide legal documentation establishing your identity and eligibility to be legally employed in the United States? Are you able to perform the essential functions of the job for which you are applying with or without reasonable accommodation? Within the last 90 days, can you state that you have not used illegal or social drugs (excluding marijuana), such as MDMA (Molly), cocaine and crystal methamphetamine? I am willing to agree that future text messages relating to Six Flags, Inc., including company news, job posting application status updates, and other information, may be sent on behalf of Six Flags, Inc. to the cell phone number I provide.
Apr 13, 2024
Full time
STARTING AT $20.50/HOUR! Job Duties: Reports to Executive Chef and/or Executive Sous Chef. Assumes complete leadership of the kitchen and its staff in the absence of the Executive Chef or Executive Sous Chef Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Supervises: Prep, production, cleaning, organizing and on the job training Report recommendations for maintenance, repair and upkeep of the kitchen and its equipment. Helps plan sustainability procedures in the kitchen. Assists in food procurement, delivery, storage and issuing of food items. Expedites food orders during peak service hours. Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. Understands and consistently follows proper sanitation practices including those for personal hygiene. Comply with all Six Flags Discovery Kingdom policies and procedures Assist Guests in a friendly and courteous manner Operate in a safe manner Willfully perform duties in any department at Six Flags Discovery Kingdom when necessary Be an active team member Maintain a clean and safe environment for guests and team members Follow all delegated tasks assigned Perform other incidental and related duties as required and assigned Asset protection and inventory control Responsible for quality assurance at all times Coordinating scheduled breaks day to day Accountable for Labor Violations Daily Temperature Logs for multiple food units Minimum Requirements: Must Be 21 or older Must be reliable and punctual Required to stand for long periods and walk, balance, stoop, kneel, crouch, bend, reach. Must be able to lift, push or pull up to 90 LBs Able to perform continuous, repetitive motions. Work in hot, humid and noisy environment. For safety purposes, the individual must be able to communicate effectively in the English language, including the ability to read, speak, and understand the English language Ability to actively communicate with large groups of Guests Be available to work flexible hours at nights and on weekends within the limits of applicable Federal, State and facility labor laws and guidelines Available to work evenings, nights, weekends, and holidays Must pass a background screening Must have 5 or more years experience in a leadership position. Must have 5 or more years experience in a prep or cook position in industrial food and beverage. Must have strong verbal and written skills Solid organizational skills Must be able to work indoors with artificial lighting and outdoors in all weather conditions Must be Serve Safe certified or have a current food handlers card. A general knowledge of industrial kitchen equipment Skilled in handling emergency situations and resolving promptly Must be flexible and adaptable to changing situations. Must be compassionate and work with tact and ethical awareness. Must demonstrate good interpersonal skills Working Conditions: Work is performed primarily outdoors in all weather conditions. Lighting is both natural and artificial. Equipment used includes radios, tablets, cleaning tools. Physical demands include standing, walking, bending, working with ovens, grills, and other kitchen equipment. Days and hours will vary and will include weekends, evenings and holidays. Position will require close contact with Park Guests. Certain duties cannot be performed by individuals under the 18 and 15 years old. Six Flags is committed to maintaining employee and guest safety at all times. Employees are required to conduct daily health screenings, and follow strict sanitization and cleanliness protocols. If you are able to answer "YES" to all of the following questions, please continue the application process by clicking "Apply" Can you provide legal documentation establishing your identity and eligibility to be legally employed in the United States? Are you able to perform the essential functions of the job for which you are applying with or without reasonable accommodation? Within the last 90 days, can you state that you have not used illegal or social drugs (excluding marijuana), such as MDMA (Molly), cocaine and crystal methamphetamine? I am willing to agree that future text messages relating to Six Flags, Inc., including company news, job posting application status updates, and other information, may be sent on behalf of Six Flags, Inc. to the cell phone number I provide.
This Jobot Job is hosted by: Aaron Pulliam Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $20 - $25 per hour A bit about us: A Winery in Booneville is seeking a Tasting Room Manager to oversee operations and assist with the sale of their local wine, cheeses, etc. Why join us? We are a family owned winery/farm that has been around for decades and pride ourselves on serving the community and providing great farm to table products for our consumers. Job Details Job Details: We are seeking a highly skilled and experienced Permanent Chef to join our dynamic team. The ideal candidate will have a passion for culinary arts, exceptional culinary skills, and the ability to create delicious and innovative menus. This position requires a strong understanding of various cooking methods, ingredients, equipment, and procedures. The candidate will be responsible for overseeing the kitchen, ensuring that every dish that leaves the kitchen is of the highest quality and meets our rigorous standards. Responsibilities: Develop and plan menus and daily specials, ensuring variety and quality in food preparation. Oversee the entire kitchen operation, managing food and labor costs while maximizing guest satisfaction. Train, supervise, and work with all cooks and culinary staff in order to prepare, cook, and present food according to hotel standard recipes. Create and implement new recipes and techniques for food preparation and presentation that meets or exceeds customer expectations and creates a culinary experience. Ensure compliance with health, safety, and cleanliness standards in the kitchen. Organize and direct the work of the kitchen staff, ensuring that all tasks are completed in a timely and efficient manner. Coordinate with the purchasing department for the acquisition of needed ingredients. Monitor food and labor costs, and adjust menus and recipes as needed to maintain profitable food costs. Maintain a professional and cooperative relationship with other department heads and hotel management. Qualifications: Proven experience as a banquet chef and executive sous chef. Extensive knowledge of how to run a kitchen, including managing staff, creating menus, and maintaining food and labor costs. Minimum of 3 years of experience in a similar role. Culinary degree or equivalent is preferred. Exceptional leadership and management skills. Excellent communication and interpersonal skills. Ability to handle and resolve conflicts in a professional and tactful manner. Ability to work under pressure and multitask in a fast-paced environment. Knowledge of best practices for food handling and sanitation. Ability to manage in a diverse environment with a focus on client and customer services. Ability to work flexible hours, including weekends and holidays, as necessary. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Apr 11, 2024
Full time
This Jobot Job is hosted by: Aaron Pulliam Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $20 - $25 per hour A bit about us: A Winery in Booneville is seeking a Tasting Room Manager to oversee operations and assist with the sale of their local wine, cheeses, etc. Why join us? We are a family owned winery/farm that has been around for decades and pride ourselves on serving the community and providing great farm to table products for our consumers. Job Details Job Details: We are seeking a highly skilled and experienced Permanent Chef to join our dynamic team. The ideal candidate will have a passion for culinary arts, exceptional culinary skills, and the ability to create delicious and innovative menus. This position requires a strong understanding of various cooking methods, ingredients, equipment, and procedures. The candidate will be responsible for overseeing the kitchen, ensuring that every dish that leaves the kitchen is of the highest quality and meets our rigorous standards. Responsibilities: Develop and plan menus and daily specials, ensuring variety and quality in food preparation. Oversee the entire kitchen operation, managing food and labor costs while maximizing guest satisfaction. Train, supervise, and work with all cooks and culinary staff in order to prepare, cook, and present food according to hotel standard recipes. Create and implement new recipes and techniques for food preparation and presentation that meets or exceeds customer expectations and creates a culinary experience. Ensure compliance with health, safety, and cleanliness standards in the kitchen. Organize and direct the work of the kitchen staff, ensuring that all tasks are completed in a timely and efficient manner. Coordinate with the purchasing department for the acquisition of needed ingredients. Monitor food and labor costs, and adjust menus and recipes as needed to maintain profitable food costs. Maintain a professional and cooperative relationship with other department heads and hotel management. Qualifications: Proven experience as a banquet chef and executive sous chef. Extensive knowledge of how to run a kitchen, including managing staff, creating menus, and maintaining food and labor costs. Minimum of 3 years of experience in a similar role. Culinary degree or equivalent is preferred. Exceptional leadership and management skills. Excellent communication and interpersonal skills. Ability to handle and resolve conflicts in a professional and tactful manner. Ability to work under pressure and multitask in a fast-paced environment. Knowledge of best practices for food handling and sanitation. Ability to manage in a diverse environment with a focus on client and customer services. Ability to work flexible hours, including weekends and holidays, as necessary. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
This Jobot Job is hosted by: Aaron Pulliam Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $20 - $25 per hour A bit about us: A Winery in Booneville is seeking a Tasting Room Manager to oversee operations and assist with the sale of their local wine, cheeses, etc. Why join us? We are a family owned winery/farm that has been around for decades and pride ourselves on serving the community and providing great farm to table products for our consumers. Job Details Job Details: We are seeking a highly skilled and experienced Permanent Chef to join our dynamic team. The ideal candidate will have a passion for culinary arts, exceptional culinary skills, and the ability to create delicious and innovative menus. This position requires a strong understanding of various cooking methods, ingredients, equipment, and procedures. The candidate will be responsible for overseeing the kitchen, ensuring that every dish that leaves the kitchen is of the highest quality and meets our rigorous standards. Responsibilities: Develop and plan menus and daily specials, ensuring variety and quality in food preparation. Oversee the entire kitchen operation, managing food and labor costs while maximizing guest satisfaction. Train, supervise, and work with all cooks and culinary staff in order to prepare, cook, and present food according to hotel standard recipes. Create and implement new recipes and techniques for food preparation and presentation that meets or exceeds customer expectations and creates a culinary experience. Ensure compliance with health, safety, and cleanliness standards in the kitchen. Organize and direct the work of the kitchen staff, ensuring that all tasks are completed in a timely and efficient manner. Coordinate with the purchasing department for the acquisition of needed ingredients. Monitor food and labor costs, and adjust menus and recipes as needed to maintain profitable food costs. Maintain a professional and cooperative relationship with other department heads and hotel management. Qualifications: Proven experience as a banquet chef and executive sous chef. Extensive knowledge of how to run a kitchen, including managing staff, creating menus, and maintaining food and labor costs. Minimum of 3 years of experience in a similar role. Culinary degree or equivalent is preferred. Exceptional leadership and management skills. Excellent communication and interpersonal skills. Ability to handle and resolve conflicts in a professional and tactful manner. Ability to work under pressure and multitask in a fast-paced environment. Knowledge of best practices for food handling and sanitation. Ability to manage in a diverse environment with a focus on client and customer services. Ability to work flexible hours, including weekends and holidays, as necessary. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Apr 11, 2024
Full time
This Jobot Job is hosted by: Aaron Pulliam Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $20 - $25 per hour A bit about us: A Winery in Booneville is seeking a Tasting Room Manager to oversee operations and assist with the sale of their local wine, cheeses, etc. Why join us? We are a family owned winery/farm that has been around for decades and pride ourselves on serving the community and providing great farm to table products for our consumers. Job Details Job Details: We are seeking a highly skilled and experienced Permanent Chef to join our dynamic team. The ideal candidate will have a passion for culinary arts, exceptional culinary skills, and the ability to create delicious and innovative menus. This position requires a strong understanding of various cooking methods, ingredients, equipment, and procedures. The candidate will be responsible for overseeing the kitchen, ensuring that every dish that leaves the kitchen is of the highest quality and meets our rigorous standards. Responsibilities: Develop and plan menus and daily specials, ensuring variety and quality in food preparation. Oversee the entire kitchen operation, managing food and labor costs while maximizing guest satisfaction. Train, supervise, and work with all cooks and culinary staff in order to prepare, cook, and present food according to hotel standard recipes. Create and implement new recipes and techniques for food preparation and presentation that meets or exceeds customer expectations and creates a culinary experience. Ensure compliance with health, safety, and cleanliness standards in the kitchen. Organize and direct the work of the kitchen staff, ensuring that all tasks are completed in a timely and efficient manner. Coordinate with the purchasing department for the acquisition of needed ingredients. Monitor food and labor costs, and adjust menus and recipes as needed to maintain profitable food costs. Maintain a professional and cooperative relationship with other department heads and hotel management. Qualifications: Proven experience as a banquet chef and executive sous chef. Extensive knowledge of how to run a kitchen, including managing staff, creating menus, and maintaining food and labor costs. Minimum of 3 years of experience in a similar role. Culinary degree or equivalent is preferred. Exceptional leadership and management skills. Excellent communication and interpersonal skills. Ability to handle and resolve conflicts in a professional and tactful manner. Ability to work under pressure and multitask in a fast-paced environment. Knowledge of best practices for food handling and sanitation. Ability to manage in a diverse environment with a focus on client and customer services. Ability to work flexible hours, including weekends and holidays, as necessary. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Restaurant General Managers Chefs Executive Chefs Assistant Managers Sous chefs Richmond, Virginia and surrounding markets. Multi-branded company with new acquisitions is hiring in the Richmond area. This group has several concepts from casual themed, fast casual, QSR and chef driven farm to table. $55,000 - $75,000 base salaries Full benefits PTO Five-day week Career growth opportunities If you would like to learn more about any of these openings please send your resume by return email to Inquiries and applications are handled confidentially Presented b y Tom Bull with Gecko Hospitality
Apr 22, 2024
Restaurant General Managers Chefs Executive Chefs Assistant Managers Sous chefs Richmond, Virginia and surrounding markets. Multi-branded company with new acquisitions is hiring in the Richmond area. This group has several concepts from casual themed, fast casual, QSR and chef driven farm to table. $55,000 - $75,000 base salaries Full benefits PTO Five-day week Career growth opportunities If you would like to learn more about any of these openings please send your resume by return email to Inquiries and applications are handled confidentially Presented b y Tom Bull with Gecko Hospitality