The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $75000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition Compensation: Starting at 65,000 annually, commensurate with experience The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Apr 22, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $75000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition Compensation: Starting at 65,000 annually, commensurate with experience The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $75000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition Compensation: Starting at 65,000 annually, commensurate with experience The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Apr 22, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $75000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition Compensation: Starting at 65,000 annually, commensurate with experience The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
At Memorial, we are dedicated to improving the health, well-being and, most of all, quality of life for the people entrusted to our care. An unwavering commitment to our service vision is what makes the difference. It is the foundation of The Memorial Experience. Summary: Provides oversight for all food production and purchasing activities and for the production team members' performance. Responsibilities: Participates in the development of departmental budgets. Assists with the development and implementation of policies related to production, purchasing, sanitation and inventory management. Orients, trains, coaches, disciplines and evaluates kitchen staff. Monitors and enforces staff compliance with Hazard Analysis and Critical Control Point (HACCP) and departmental guidelines related to the requisition, storage, handling and preparation of food as well as in the sanitation and maintenance of work area. Reviews menus and special orders to determine types and quantities of food items to be prepared. Develops standardized recipes for the preparation of all foods. Prepares and/or directs the production of meals to ensure service level standards and objectives are met. Works collaboratively to determine food preparation schedules and objectives. Coordinates across departments and with external vendors/personnel to facilitate catered and special events. Competencies: ACCOUNTABILITY, CUSTOMER SERVICE, FOOD PREPARATION - EXEC CHEF, FOOD SAFETY MANAGEMENT, HAZARD ANALYSIS CRITICAL CONTROL POINTS MANAGEMENT (HACCP), KITCHEN SANITATION - CHEF, MENU DEVELOPMENT - CHEF, PATIENT AND FAMILY CENTERED CARE, RESPONDING TO CHANGE, STANDARDS OF BEHAVIOR Education and Certification Requirements: High School Diploma or Equivalent: Culinary (Required) Additional Job Information: Complexity of Work: Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action.Required Work Experience: 5 years culinary management experience requiredOther Information: Additional Education Info: High School diploma or equivalent and successful completion of a culinary training program Working Conditions and Physical Requirements: Bending and Stooping = 60% Climbing = 40% Keyboard Entry = 40% Kneeling = 40% Lifting/Carrying Patients 35 Pounds or Greater = 0% Lifting or Carrying 0 - 25 lbs Non-Patient = 60% Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 60% Lifting or Carrying > 75 lbs Non-Patient = 20% Pushing or Pulling 0 - 25 lbs Non-Patient = 60% Pushing or Pulling 26 - 75 lbs Non-Patient = 60% Pushing or Pulling > 75 lbs Non-Patient = 0% Reaching = 60% Repetitive Movement Foot/Leg = 0% Repetitive Movement Hand/Arm = 60% Running = 0% Sitting = 40% Squatting = 0% Standing = 60% Walking = 60% Audible Speech = 60% Hearing Acuity = 60% Smelling Acuity = 60% Taste Discrimination = 60% Depth Perception = 60% Distinguish Color = 60% Seeing - Far = 60% Seeing - Near = 60% Bio hazardous Waste = 0% Biological Hazards - Respiratory = 0% Biological Hazards - Skin or Ingestion = 0% Blood and/or Bodily Fluids = 0% Communicable Diseases and/or Pathogens = 0% Asbestos = 0% Cytotoxic Chemicals = 0% Dust = 0% Gas/Vapors/Fumes = 40% Hazardous Chemicals = 40% Hazardous Medication = 0% Latex = 0% Computer Monitor = 40% Domestic Animals = 20% Extreme Heat/Cold = 60% Fire Risk = 60% Hazardous Noise = 0% Heating Devices = 60% Hypoxia = 0% Laser/High Intensity Lights = 0% Magnetic Fields = 0% Moving Mechanical Parts = 60% Needles/Sharp Objects = 60% Potential Electric Shock = 60% Potential for Physical Assault = 0% Radiation = 0% Sudden Decompression During Flights = 0% Unprotected Heights = 0% Wet or Slippery Surfaces = 60% Shift: Primarily for office workers - not eligible for shift differential Disclaimer: This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended to indicate the general nature and level of work performed by employees within this classification. Wages shown on independent job boards reflect market averages, not specific to any employer. We encourage candidates to talk to their Memorial Healthcare System recruiter to discuss actual pay rates, during the hiring process. Memorial Healthcare System is proud to be an equal opportunity employer committed to workplace diversity. Memorial Healthcare System recruits, hires and promotes qualified candidates for employment opportunities without regard to race, color, age, religion, gender, gender identity or expression, sexual orientation, national origin, veteran status, disability, genetic information, or any factor prohibited by law. We are proud to offer Veteran's Preference to former military, reservists and military spouses (including widows and widowers). You must indicate your status on your application to take advantage of this program. Employment is subject to post offer, pre-placement assessment, including drug testing. If you need reasonable accommodation during the application process, please call (M-F, 8am-5pm) or email
Apr 22, 2024
Full time
At Memorial, we are dedicated to improving the health, well-being and, most of all, quality of life for the people entrusted to our care. An unwavering commitment to our service vision is what makes the difference. It is the foundation of The Memorial Experience. Summary: Provides oversight for all food production and purchasing activities and for the production team members' performance. Responsibilities: Participates in the development of departmental budgets. Assists with the development and implementation of policies related to production, purchasing, sanitation and inventory management. Orients, trains, coaches, disciplines and evaluates kitchen staff. Monitors and enforces staff compliance with Hazard Analysis and Critical Control Point (HACCP) and departmental guidelines related to the requisition, storage, handling and preparation of food as well as in the sanitation and maintenance of work area. Reviews menus and special orders to determine types and quantities of food items to be prepared. Develops standardized recipes for the preparation of all foods. Prepares and/or directs the production of meals to ensure service level standards and objectives are met. Works collaboratively to determine food preparation schedules and objectives. Coordinates across departments and with external vendors/personnel to facilitate catered and special events. Competencies: ACCOUNTABILITY, CUSTOMER SERVICE, FOOD PREPARATION - EXEC CHEF, FOOD SAFETY MANAGEMENT, HAZARD ANALYSIS CRITICAL CONTROL POINTS MANAGEMENT (HACCP), KITCHEN SANITATION - CHEF, MENU DEVELOPMENT - CHEF, PATIENT AND FAMILY CENTERED CARE, RESPONDING TO CHANGE, STANDARDS OF BEHAVIOR Education and Certification Requirements: High School Diploma or Equivalent: Culinary (Required) Additional Job Information: Complexity of Work: Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action.Required Work Experience: 5 years culinary management experience requiredOther Information: Additional Education Info: High School diploma or equivalent and successful completion of a culinary training program Working Conditions and Physical Requirements: Bending and Stooping = 60% Climbing = 40% Keyboard Entry = 40% Kneeling = 40% Lifting/Carrying Patients 35 Pounds or Greater = 0% Lifting or Carrying 0 - 25 lbs Non-Patient = 60% Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 60% Lifting or Carrying > 75 lbs Non-Patient = 20% Pushing or Pulling 0 - 25 lbs Non-Patient = 60% Pushing or Pulling 26 - 75 lbs Non-Patient = 60% Pushing or Pulling > 75 lbs Non-Patient = 0% Reaching = 60% Repetitive Movement Foot/Leg = 0% Repetitive Movement Hand/Arm = 60% Running = 0% Sitting = 40% Squatting = 0% Standing = 60% Walking = 60% Audible Speech = 60% Hearing Acuity = 60% Smelling Acuity = 60% Taste Discrimination = 60% Depth Perception = 60% Distinguish Color = 60% Seeing - Far = 60% Seeing - Near = 60% Bio hazardous Waste = 0% Biological Hazards - Respiratory = 0% Biological Hazards - Skin or Ingestion = 0% Blood and/or Bodily Fluids = 0% Communicable Diseases and/or Pathogens = 0% Asbestos = 0% Cytotoxic Chemicals = 0% Dust = 0% Gas/Vapors/Fumes = 40% Hazardous Chemicals = 40% Hazardous Medication = 0% Latex = 0% Computer Monitor = 40% Domestic Animals = 20% Extreme Heat/Cold = 60% Fire Risk = 60% Hazardous Noise = 0% Heating Devices = 60% Hypoxia = 0% Laser/High Intensity Lights = 0% Magnetic Fields = 0% Moving Mechanical Parts = 60% Needles/Sharp Objects = 60% Potential Electric Shock = 60% Potential for Physical Assault = 0% Radiation = 0% Sudden Decompression During Flights = 0% Unprotected Heights = 0% Wet or Slippery Surfaces = 60% Shift: Primarily for office workers - not eligible for shift differential Disclaimer: This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended to indicate the general nature and level of work performed by employees within this classification. Wages shown on independent job boards reflect market averages, not specific to any employer. We encourage candidates to talk to their Memorial Healthcare System recruiter to discuss actual pay rates, during the hiring process. Memorial Healthcare System is proud to be an equal opportunity employer committed to workplace diversity. Memorial Healthcare System recruits, hires and promotes qualified candidates for employment opportunities without regard to race, color, age, religion, gender, gender identity or expression, sexual orientation, national origin, veteran status, disability, genetic information, or any factor prohibited by law. We are proud to offer Veteran's Preference to former military, reservists and military spouses (including widows and widowers). You must indicate your status on your application to take advantage of this program. Employment is subject to post offer, pre-placement assessment, including drug testing. If you need reasonable accommodation during the application process, please call (M-F, 8am-5pm) or email
Exciting Brand Concept Executive Chef Opportunity in Northern Virginia/DC Area! Calling all talented chefs! I have an amazing opportunity to share with you all. We are currently seeking a skilled Brand Concept Executive Chef for a senior role based in the vibrant Northern Virginia or DC area. This position offers a competitive base salary of up to $120K, along with top-tier benefits and generous PTO. We are looking for candidates who have experience as a Corporate Chef, Regional Chef, or equivalent roles. If you are passionate about culinary innovation, creating memorable dining experiences, and leading a team to culinary excellence, this could be the perfect role for you! Key Qualifications: Proven experience as a Corporate Chef, Regional Chef, or similar roles Demonstrated expertise in developing and executing brand concepts within the culinary industry Strong leadership skills to inspire and guide a team of culinary professionals Passion for delivering exceptional food quality and guest satisfaction Knowledge of current industry trends and a creative mindset to drive innovation To be considered for this exciting opportunity, please send your resume to (link removed) All applications will be handled with the utmost confidentiality. Local candidates in the DC or Northern Virginia area are encouraged to apply! We are thrilled to connect with talented chefs who are ready to take their culinary careers to the next level. Don't miss out on this incredible chance to make a mark in the industry! Feel free to reach out to me directly if you have any questions or want to learn more about this role. Let's cook up something amazing together! Tom Bull Gecko Hospitality
Apr 22, 2024
Exciting Brand Concept Executive Chef Opportunity in Northern Virginia/DC Area! Calling all talented chefs! I have an amazing opportunity to share with you all. We are currently seeking a skilled Brand Concept Executive Chef for a senior role based in the vibrant Northern Virginia or DC area. This position offers a competitive base salary of up to $120K, along with top-tier benefits and generous PTO. We are looking for candidates who have experience as a Corporate Chef, Regional Chef, or equivalent roles. If you are passionate about culinary innovation, creating memorable dining experiences, and leading a team to culinary excellence, this could be the perfect role for you! Key Qualifications: Proven experience as a Corporate Chef, Regional Chef, or similar roles Demonstrated expertise in developing and executing brand concepts within the culinary industry Strong leadership skills to inspire and guide a team of culinary professionals Passion for delivering exceptional food quality and guest satisfaction Knowledge of current industry trends and a creative mindset to drive innovation To be considered for this exciting opportunity, please send your resume to (link removed) All applications will be handled with the utmost confidentiality. Local candidates in the DC or Northern Virginia area are encouraged to apply! We are thrilled to connect with talented chefs who are ready to take their culinary careers to the next level. Don't miss out on this incredible chance to make a mark in the industry! Feel free to reach out to me directly if you have any questions or want to learn more about this role. Let's cook up something amazing together! Tom Bull Gecko Hospitality
Executive Culinary Manager Head Chef/Executive Chef/Kitchen Manager. Immediate opportunity for a DC local culinary professional. This is a high growth, internationally owned concept poised for rapid growth throughout the DC area. If you are a culinary professional at the KM/Executive Chef level with a business mind and the ability to grasp overall operations then this could be a very lucrative scenario. The ideal candidate will have $2M+ single unit operations, chef driven concepts and hungry for career growth. This role will be instrumental In the culinary growth of the concept throughout DC. To learn more about this opportunity please send your resume by return e mail. Presented by Tom Bull
Apr 21, 2024
Executive Culinary Manager Head Chef/Executive Chef/Kitchen Manager. Immediate opportunity for a DC local culinary professional. This is a high growth, internationally owned concept poised for rapid growth throughout the DC area. If you are a culinary professional at the KM/Executive Chef level with a business mind and the ability to grasp overall operations then this could be a very lucrative scenario. The ideal candidate will have $2M+ single unit operations, chef driven concepts and hungry for career growth. This role will be instrumental In the culinary growth of the concept throughout DC. To learn more about this opportunity please send your resume by return e mail. Presented by Tom Bull
Kitchen Manager Executive Chef This is an exciting, high volume restaurant and entertainment venue with strategic growth plans for the area. We are currently looking for an experience culinary professional ready to take on the responsibility of Kitchen Manager or executive Chef, $5M sales revenue, full service eclectic, American and SW themed menu. The ideal candidate will have a passion for culinary excellence, effective team building and the highest standards of sanitation. This position is in the $65K - $70K base range, bonus, benefits, full training and have real career growth opportunity. For more information of this opportunity please send your resume by return e mail. Presented by Tom Bull with Gecko Hospitality
Apr 21, 2024
Kitchen Manager Executive Chef This is an exciting, high volume restaurant and entertainment venue with strategic growth plans for the area. We are currently looking for an experience culinary professional ready to take on the responsibility of Kitchen Manager or executive Chef, $5M sales revenue, full service eclectic, American and SW themed menu. The ideal candidate will have a passion for culinary excellence, effective team building and the highest standards of sanitation. This position is in the $65K - $70K base range, bonus, benefits, full training and have real career growth opportunity. For more information of this opportunity please send your resume by return e mail. Presented by Tom Bull with Gecko Hospitality
Executive Chef Regular weekday schedule Manassas, VA area. We have an immediate opening for an experience Executive Chef. The ideal culinary background will include hotel and/or contract foodservice venues. The position will provide oversite to several sous chefs and team members and will require experience in menu creativity with emphasis on nutrition. Chefs are required to have a 4-year culinary degree, the highest standards of food safety and sanitation standards with strong understanding of Virginia State requirements. Chefs that have experience with government contract accounts including an upscale dining facility are encouraged to apply. This role comes with an extensive, generous array of benefits/vacation and a regular workweek. Salary will be in the mid-upper $50s base. For more information on this role please send your resume by e mail to Tom Bull with Gecko Hospitality
Apr 21, 2024
Executive Chef Regular weekday schedule Manassas, VA area. We have an immediate opening for an experience Executive Chef. The ideal culinary background will include hotel and/or contract foodservice venues. The position will provide oversite to several sous chefs and team members and will require experience in menu creativity with emphasis on nutrition. Chefs are required to have a 4-year culinary degree, the highest standards of food safety and sanitation standards with strong understanding of Virginia State requirements. Chefs that have experience with government contract accounts including an upscale dining facility are encouraged to apply. This role comes with an extensive, generous array of benefits/vacation and a regular workweek. Salary will be in the mid-upper $50s base. For more information on this role please send your resume by e mail to Tom Bull with Gecko Hospitality
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
Meriwether Godsey is looking for an Executive Chef responsible for leading and managing a high-volume food production program, as well as special events and high-end catering for a dining program at a college preparatory school located in the heart of scenic Middelburg, VA . Our ideal candidate has strong culinary and management skills, a vision for excellence, as well as a passion and demonstrated commitment to promoting d iversity. Full Time, Salaried Position Beautiful Work Location Schedule that will be bas ed around Sunday-Thursday with Friday and Saturday off (additional shifts may be needed for catering and events) What the Executive Chef will do: Communicate daily with production staff on all food production activities. Purchase organically and locally produced foods, whenever possible, and work alongside production staff to incorporate these products into recipe and menu offerings on a daily basis. Oversee menu development, purchasing, and production, incorporating the latest trends and practices. Ensure proper food temperatures are reached, maintained, and recorded; ensuring daily records of food usage, and organization of storage/cooler areas, and other compliance regulations are kept. Lead by example; engaging and developing direct reports and team members through ongoing support, monitoring, coaching, and feedback. Establish and maintain strong vendor relationships while researching price variations. Implement and maintain HACCP standards. Maintain effective client and customer-centric relationships. Deliver high-end catering. Assist in Back of House phases of financial planning, budget/cost analysis and reporting to set, monitor and achieve operating and financial goals. What the Executive Chef will need: Associate's Degree or five or more years of related food service experience. 5+ Years experience in Contract Food Service Operation, High-End Catering Management, and High-Volume Dining, and Multi-Unit experience. Application and promotion of current food trends. Proficiency and growing knowledge of sustainable practices. Participative management style and excellent leadership skills. Demonstrated experience cultivating talent and promoting and inclusive work environment. Strong communication and presentation skills. Account and Project Management Skills. Knowledge of food safety (HACCP), sanitation and overall workplace safety standards. Ability to work in a collaborative team environment while fostering strong client and customer relationships. ServSafe Food Protection Manager Certification preferred. What the Executive Chef will get: Competitive Pay, Meals, Uniforms, Benefits such as Health, Vision, Dental, and more! Meriwether Godsey offers significant opportunities for growth and career advancement. The work environment is fast-paced, team-oriented, and high-energy. You'll be surrounded and supported by people who are passionate about serving others. Enjoy a small, community-focused environment where you may grow your leadership and hospitality skills, and your career opportunities with an employee-owned, value-based company. Help Meriwether Godsey set the standard for hospitality in the Northern Virginia market! Interested in learning more? Visit our About Us Page We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including race, color, age, sex, religion, disability, genetic makeup, national or ethnic origin, sexual orientation, gender identity, immigration status or veteran status and all other statuses protected by federal, state, and local law. Compensation details: 0 Yearly Salary PId5-6849
Apr 17, 2024
Full time
Meriwether Godsey is looking for an Executive Chef responsible for leading and managing a high-volume food production program, as well as special events and high-end catering for a dining program at a college preparatory school located in the heart of scenic Middelburg, VA . Our ideal candidate has strong culinary and management skills, a vision for excellence, as well as a passion and demonstrated commitment to promoting d iversity. Full Time, Salaried Position Beautiful Work Location Schedule that will be bas ed around Sunday-Thursday with Friday and Saturday off (additional shifts may be needed for catering and events) What the Executive Chef will do: Communicate daily with production staff on all food production activities. Purchase organically and locally produced foods, whenever possible, and work alongside production staff to incorporate these products into recipe and menu offerings on a daily basis. Oversee menu development, purchasing, and production, incorporating the latest trends and practices. Ensure proper food temperatures are reached, maintained, and recorded; ensuring daily records of food usage, and organization of storage/cooler areas, and other compliance regulations are kept. Lead by example; engaging and developing direct reports and team members through ongoing support, monitoring, coaching, and feedback. Establish and maintain strong vendor relationships while researching price variations. Implement and maintain HACCP standards. Maintain effective client and customer-centric relationships. Deliver high-end catering. Assist in Back of House phases of financial planning, budget/cost analysis and reporting to set, monitor and achieve operating and financial goals. What the Executive Chef will need: Associate's Degree or five or more years of related food service experience. 5+ Years experience in Contract Food Service Operation, High-End Catering Management, and High-Volume Dining, and Multi-Unit experience. Application and promotion of current food trends. Proficiency and growing knowledge of sustainable practices. Participative management style and excellent leadership skills. Demonstrated experience cultivating talent and promoting and inclusive work environment. Strong communication and presentation skills. Account and Project Management Skills. Knowledge of food safety (HACCP), sanitation and overall workplace safety standards. Ability to work in a collaborative team environment while fostering strong client and customer relationships. ServSafe Food Protection Manager Certification preferred. What the Executive Chef will get: Competitive Pay, Meals, Uniforms, Benefits such as Health, Vision, Dental, and more! Meriwether Godsey offers significant opportunities for growth and career advancement. The work environment is fast-paced, team-oriented, and high-energy. You'll be surrounded and supported by people who are passionate about serving others. Enjoy a small, community-focused environment where you may grow your leadership and hospitality skills, and your career opportunities with an employee-owned, value-based company. Help Meriwether Godsey set the standard for hospitality in the Northern Virginia market! Interested in learning more? Visit our About Us Page We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including race, color, age, sex, religion, disability, genetic makeup, national or ethnic origin, sexual orientation, gender identity, immigration status or veteran status and all other statuses protected by federal, state, and local law. Compensation details: 0 Yearly Salary PId5-6849
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.
Direct Hire Opening! This Jobot Job is hosted by: Chuck Wirtz Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $50,000 - $60,000 per year A bit about us: We have been around for over 60 years! Why join us? We are a growing organization looking for talented team members! Job Details We are seeking a dynamic and highly skilled Kitchen Manager to join our team. This is a permanent position that offers a unique opportunity to lead and manage our bustling kitchen operations. As the Kitchen Manager, you will will be be responsible for overseeing all aspects of the kitchen, from managing kitchen staff and coordinating food orders to ensuring that every dish that leaves the the kitchen is of the the highest quality. You will be the key person to to ensure our kitchen runs smoothly and efficiently, and that our customers are provided with an exceptional dining experience. Responsibilities: Oversee and manage all areas of the kitchen and ensure all operations run smoothly. Ensure the kitchen complies with health and safety regulations. Supervise kitchen staff and coordinate food orders. Oversee the food preparation process, ensuring high quality and consistency. Plan and price menu items, order supplies, and keep records and accounts. Recruit, train, and supervise kitchen kitchen staff. Coordinate with the restaurant management team on supply ordering, budget, and kitchen efficiency and staffing. Implement and maintain food safety standards and procedures. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Create and implement kitchen cleaning schedules and ensure hygiene and food safety standards are met. Qualifications: Proven experience as a Kitchen Manager or a role of similar capacity. Familiarity with kitchen sanitation and safety regulations. Excellent knowledge of kitchen operations and food preparation. Strong leadership and management skills. Ability to work in a fast-paced environment. Ability to handle and resolve conflicts efficiently. Excellent communication and interpersonal skills. Exceptional understanding of various cooking methods, ingredients, equipment equipment and procedures. Proficiency in using various cooking equipment, utensils, and appliances. Strong problem-solving and decision-making-making skills. Proficient in maintaining guidelines and standards in the kitchen. Must have a Food Safety Certificate. Culinary school diploma or degree in food service management or related field is preferred. A minimum of 3 years of experience in a similar role is required. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Apr 11, 2024
Full time
Direct Hire Opening! This Jobot Job is hosted by: Chuck Wirtz Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $50,000 - $60,000 per year A bit about us: We have been around for over 60 years! Why join us? We are a growing organization looking for talented team members! Job Details We are seeking a dynamic and highly skilled Kitchen Manager to join our team. This is a permanent position that offers a unique opportunity to lead and manage our bustling kitchen operations. As the Kitchen Manager, you will will be be responsible for overseeing all aspects of the kitchen, from managing kitchen staff and coordinating food orders to ensuring that every dish that leaves the the kitchen is of the the highest quality. You will be the key person to to ensure our kitchen runs smoothly and efficiently, and that our customers are provided with an exceptional dining experience. Responsibilities: Oversee and manage all areas of the kitchen and ensure all operations run smoothly. Ensure the kitchen complies with health and safety regulations. Supervise kitchen staff and coordinate food orders. Oversee the food preparation process, ensuring high quality and consistency. Plan and price menu items, order supplies, and keep records and accounts. Recruit, train, and supervise kitchen kitchen staff. Coordinate with the restaurant management team on supply ordering, budget, and kitchen efficiency and staffing. Implement and maintain food safety standards and procedures. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Create and implement kitchen cleaning schedules and ensure hygiene and food safety standards are met. Qualifications: Proven experience as a Kitchen Manager or a role of similar capacity. Familiarity with kitchen sanitation and safety regulations. Excellent knowledge of kitchen operations and food preparation. Strong leadership and management skills. Ability to work in a fast-paced environment. Ability to handle and resolve conflicts efficiently. Excellent communication and interpersonal skills. Exceptional understanding of various cooking methods, ingredients, equipment equipment and procedures. Proficiency in using various cooking equipment, utensils, and appliances. Strong problem-solving and decision-making-making skills. Proficient in maintaining guidelines and standards in the kitchen. Must have a Food Safety Certificate. Culinary school diploma or degree in food service management or related field is preferred. A minimum of 3 years of experience in a similar role is required. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Job title Assistant Executive Chef Reports to Executive Chef Department Operations FLSA Status Full-Time, Exempt Professional Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands on training and development of culinary employees. Works with Cook I's, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on-going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef. Education and Training Associate's Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. Thorough understanding of proper staff and equipment utilization. Thorough knowledge of food service principles and practices required. Creativity, effective communication and organizational skills. Ability to meet frequent deadlines. Ability to multi task effectively. Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise Exposure to extreme temperatures in coolers and freezers Work may take place in a refrigerated and temperature controlled environment Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. Specific vision abilities required by the job include close vision and ability to adjust focus. The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation - Certified Executive Chef (ACF - CEC) completed or willingness to start program and work towards completion required. ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 07, 2024
Full time
Job title Assistant Executive Chef Reports to Executive Chef Department Operations FLSA Status Full-Time, Exempt Professional Position Summary The Assistant Executive Chef reports to the Executive Chef and works with a culinary team to assist in oversight of the culinary operations within our dining operations. They manage and develop the team of culinary professionals in the operations and are responsible for oversight of all culinary functions including menu development in the operations assigned. They work closely and manage the team of culinarians on menu development, bids, contracts, and sourcing of products. Expected Hours of Work This is a Full-Time position in which days and hours of work vary. Shifts include weekends, evenings, and night hours. The position requires a minimum of 47.5 hours per week, will include longer shifts and more hours during peak busy periods throughout the course of the year, and scheduled shifts can vary in length. Weekends and evenings are required. Essential Functions Develops and directs culinary staff in contract dining in the following areas: understanding and utilization of recipes, food handling procedures, kitchen safety and sanitation, cooking methods, product taste and presentation, use of equipment, leftover utilization and proper record keeping. Hands on training and development of culinary employees. Works with Cook I's, chef managers, unit assistant managers to verify and update recipes and production records. Maintains the computerized recipe database. Maintains portion control and quality standards in both contract dining and retail operations Assesses Back of House (BOH) contract dining through observation and develops corrective action plans. Assists with test kitchen operations including preparation and cutting of new products and developing recipes, cycle menus and theme dinners. Assists in development of, and compliance with a comprehensive HACCP and overall CDS quality assurance program. Assists with on-going dining service customer surveys and focus group sessions. Trains, supervises and evaluates culinary staff in contract dining. Supervises Chef Managers of Contract Dining Operations. Provides culinary supervision and support for major campus events and the catering department as directed by the Executive Chef. Education and Training Associate's Degree and formal culinary training required. Desired Qualifications Minimum of 2 years experience as chef or other key position in high volume food production operation (university, commissary, hotel, club, or other large institution). Must be familiar with and able to demonstrate a thorough knowledge of HACCP principles and analytical cost control methods. Good computer skills, including Microsoft Office Word, Excel, and PowerPoint. Experience with computer based menu management system preferred. Thorough understanding of proper staff and equipment utilization. Thorough knowledge of food service principles and practices required. Creativity, effective communication and organizational skills. Ability to meet frequent deadlines. Ability to multi task effectively. Be able to work minimum of 50 hours per week to include various day, evening, weekend, and holiday shifts. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls The position may operate in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise Exposure to extreme temperatures in coolers and freezers Work may take place in a refrigerated and temperature controlled environment Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, bend, kneel, crouch or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. Specific vision abilities required by the job include close vision and ability to adjust focus. The employee must have the ability to use hands and fingers, manipulate fingers; and reach with hands and arms. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation - Certified Executive Chef (ACF - CEC) completed or willingness to start program and work towards completion required. ServSafe Certification Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Unit Description: You are an experienced chef ready to take your career to the next level Relocation assistance is available Sodexo is seeking an Executive Chef for Morningside University located in Sioux City, IA . Morningside University is a private, four-year, co-educational institution with 23 buildings on a 68-acre campus in a scenic, secure residential area of Sioux City, IA (population 140,000) and is on the National Register of Historic Places. The College enrolls more than 1,250 full-time students. Although the majority of students hail from Iowa and Nebraska, Morningside draws students from more than 25 states and several foreign countries. This Executive Chef will manage 30 employees, and be responsible for culinary operations for the main dining hall, multiple food retail locations, food production and Catering. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Learn more about Morningside University at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Click here for more information about Sodexo's Benefits . Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Mar 31, 2024
Full time
Unit Description: You are an experienced chef ready to take your career to the next level Relocation assistance is available Sodexo is seeking an Executive Chef for Morningside University located in Sioux City, IA . Morningside University is a private, four-year, co-educational institution with 23 buildings on a 68-acre campus in a scenic, secure residential area of Sioux City, IA (population 140,000) and is on the National Register of Historic Places. The College enrolls more than 1,250 full-time students. Although the majority of students hail from Iowa and Nebraska, Morningside draws students from more than 25 states and several foreign countries. This Executive Chef will manage 30 employees, and be responsible for culinary operations for the main dining hall, multiple food retail locations, food production and Catering. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Learn more about Morningside University at At Sodexo, we believe every employee should have the resources to be their best. As part of our overall rewards, we offer benefits programs designed to help you maintain a healthy lifestyle including health, dental and vision insurance. We also offer other benefits like paid time off, financial and savings programs, 401k, and access to our employee assistance program and other discounts. Click here for more information about Sodexo's Benefits . Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
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
Manager of Culinary Operations - Chef Manager Weekday schedule, no nights, no weekends, Full time year round position Contract foodservice experience preferred in education accounts Premier Educational Facility Washington DC Salary Range $65- $70,000.00 Weekdays Only Full Benefits Are you ready to take your career to the next level with a Manager of Culinary Operations career in one of DCs premier educational facilities in the district? We are committed to creating a learning community in suburban areas where all students can succeed academically and socially. We give our students a place to develop into tomorrows future generations. Do you want to be a part of promoting positive change in Washington DC. neighborhoods? Overview: We are seeking a dedicated and experienced Manager of Culinary Operations in Washington, DC. This is a 12-month full-time role. The Manager of Culinary Operations would be responsible for managing and leading the culinary team. Ensure that the quality of food items follows the National School Lunch Program (NLSP) for the 22-23 School years. The Manager of Culinary Operations will report directly to the Director of Operations. The Manager of Culinary Operations will serve as the Manager for multiple locations throughout the learning campus. All Positions require the Covid-19 vaccination (All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.) A Manager of Culinary Operations will have an understanding of DC school foodservice operations and a Detailed knowledge of the National School Lunch Program and its compliance requirements. Preferred experience working with students, families, and staff from racially, culturally, and socioeconomically diverse backgrounds. Salary & Benefits: Salary Range $65,000.00-$70,000.00. In addition, an amazing benefits package, including health care coverage, a 401(k) retirement plan, and the opportunity to impact the lives of our future generations. All While having a great work-life balance with No Late Nights and No Weekends. Manager of Culinary Operations Responsibilities Management - Build and maintain a sustainable and equitable team through guiding, empowering, and coaching the culinary team. Supervising the work of the culinary staff, including allocation of duties. Hire and train new kitchen staff. Manage the timesheets of the culinary team and deliver timesheet documentation to the receiving department in a timely manner. Food Service- Ability to prepare meals in mass quantities. Planning menus according to a fixed budget and following guidelines on nutrition and healthy eating. Purchase and manage food inventory. Inspecting the quality of the food. Monitoring and managing supplies within a budget. Developing relationships with food suppliers. Clean, cut, prepare, and cook meat, fish, or poultry to a safe temperature. Prepare and cook various items according to menus, special dietary or nutritional requirements, or the number of portions to be served. Apportions and serves food to employees and students. Other duties as assigned. Policies and Procedures- Ensure all food safety regulations are followed. Comply with food safety legislation. Ensures the cleanliness and functional operation of kitchen equipment, appliances, and work areas by routinely cleaning and inspecting each piece. Physical Requirements Must be able to lift 25 pounds at times. Qualifications Culinary degree preferred. 2 to 3 years of Culinary management experience. High Volume production and catering experience is essential. Experience in foodservice budgeting and managing cost controls. Excellent Communication Skills. Good Standards of Hygiene. Demonstrated ability to prioritize competing priorities in a fast-paced environment. Strong collaboration skills with colleagues in different departments. If you would like to be considered for the Manager of Culinary Operations position in Washington DC., please submit your resume to
Apr 21, 2024
Manager of Culinary Operations - Chef Manager Weekday schedule, no nights, no weekends, Full time year round position Contract foodservice experience preferred in education accounts Premier Educational Facility Washington DC Salary Range $65- $70,000.00 Weekdays Only Full Benefits Are you ready to take your career to the next level with a Manager of Culinary Operations career in one of DCs premier educational facilities in the district? We are committed to creating a learning community in suburban areas where all students can succeed academically and socially. We give our students a place to develop into tomorrows future generations. Do you want to be a part of promoting positive change in Washington DC. neighborhoods? Overview: We are seeking a dedicated and experienced Manager of Culinary Operations in Washington, DC. This is a 12-month full-time role. The Manager of Culinary Operations would be responsible for managing and leading the culinary team. Ensure that the quality of food items follows the National School Lunch Program (NLSP) for the 22-23 School years. The Manager of Culinary Operations will report directly to the Director of Operations. The Manager of Culinary Operations will serve as the Manager for multiple locations throughout the learning campus. All Positions require the Covid-19 vaccination (All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.) A Manager of Culinary Operations will have an understanding of DC school foodservice operations and a Detailed knowledge of the National School Lunch Program and its compliance requirements. Preferred experience working with students, families, and staff from racially, culturally, and socioeconomically diverse backgrounds. Salary & Benefits: Salary Range $65,000.00-$70,000.00. In addition, an amazing benefits package, including health care coverage, a 401(k) retirement plan, and the opportunity to impact the lives of our future generations. All While having a great work-life balance with No Late Nights and No Weekends. Manager of Culinary Operations Responsibilities Management - Build and maintain a sustainable and equitable team through guiding, empowering, and coaching the culinary team. Supervising the work of the culinary staff, including allocation of duties. Hire and train new kitchen staff. Manage the timesheets of the culinary team and deliver timesheet documentation to the receiving department in a timely manner. Food Service- Ability to prepare meals in mass quantities. Planning menus according to a fixed budget and following guidelines on nutrition and healthy eating. Purchase and manage food inventory. Inspecting the quality of the food. Monitoring and managing supplies within a budget. Developing relationships with food suppliers. Clean, cut, prepare, and cook meat, fish, or poultry to a safe temperature. Prepare and cook various items according to menus, special dietary or nutritional requirements, or the number of portions to be served. Apportions and serves food to employees and students. Other duties as assigned. Policies and Procedures- Ensure all food safety regulations are followed. Comply with food safety legislation. Ensures the cleanliness and functional operation of kitchen equipment, appliances, and work areas by routinely cleaning and inspecting each piece. Physical Requirements Must be able to lift 25 pounds at times. Qualifications Culinary degree preferred. 2 to 3 years of Culinary management experience. High Volume production and catering experience is essential. Experience in foodservice budgeting and managing cost controls. Excellent Communication Skills. Good Standards of Hygiene. Demonstrated ability to prioritize competing priorities in a fast-paced environment. Strong collaboration skills with colleagues in different departments. If you would like to be considered for the Manager of Culinary Operations position in Washington DC., please submit your resume to
Job Description Summary The Sous Chef helps provide operational, training, and managerial oversight for the culinary operations of Citizen Rail restaurant operated by Limelight Hotel in Denver. The Sous Chef also help prepare and cook food. The budgeted salary range for this position is $52,500-$57,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until April 15, 2024. Essential Job Functions • Act as restaurant chef in the absence of Executive Chef and Executive Sous Chef • Develop, train, supervise, and coordinate with line staff to achieve assigned tasks • Be a role model to others • Maintain and promote proper food safety and handling protocol whilst operating a safe & clean work environment • Communicate with Executive Chef and Executive Sous Chef regarding the daily inventory and ordering process • Set up their own station and mise en place to Executive Chef and Executive Sous Chef specifications and recipes • Cook and prepare food to order • Properly store all mise en place and submit production needs for following day by shift end • Work as an active participant on the service line as required • Assure safe and clean work conditions for all personnel • Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas • Other duties as assigned
Apr 20, 2024
Full time
Job Description Summary The Sous Chef helps provide operational, training, and managerial oversight for the culinary operations of Citizen Rail restaurant operated by Limelight Hotel in Denver. The Sous Chef also help prepare and cook food. The budgeted salary range for this position is $52,500-$57,000. Actual pay will be dependent on budget and experience, all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until April 15, 2024. Essential Job Functions • Act as restaurant chef in the absence of Executive Chef and Executive Sous Chef • Develop, train, supervise, and coordinate with line staff to achieve assigned tasks • Be a role model to others • Maintain and promote proper food safety and handling protocol whilst operating a safe & clean work environment • Communicate with Executive Chef and Executive Sous Chef regarding the daily inventory and ordering process • Set up their own station and mise en place to Executive Chef and Executive Sous Chef specifications and recipes • Cook and prepare food to order • Properly store all mise en place and submit production needs for following day by shift end • Work as an active participant on the service line as required • Assure safe and clean work conditions for all personnel • Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas • Other duties as assigned
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 19, 2024
Full time
Job title Chef Manager Reports to General Manager, Operations Department Operations FLSA Status Full-Time, Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. To ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected House of Work This is a full-time position which involves long and irregular working hours. The schedule is based on the customers' needs which can be 24 hours a day, 365 days a year. The position primarily works a set schedule for each semester from week to week which will include weekends, evenings, and late-night hours. Scheduled shifts can vary in length. Weekends and evenings are required. This position will be considered an exempt position. Essential Functions Staff Supervision Participates in subordinate counseling, disciplinary procedures, and cross training of employees. Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. Participates or conducts in student, student manager and union meetings on a scheduled bases. Oversees or participates in supervision of student managers and the student manager training program. Conducts or delegates daily pre-service. Communicates all cleaning projects to staff. Conducts line checks and manual station inspections. Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management Conducts line checks and manual station inspections. Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management Maintains and updates current recipes. Maintains order guides. Maintains par levels / production sheets. Participates in student manager program. Maintains and updates unit checklists for all stations and employees. Awareness and basic knowledge of profit and loss summary. Follows budgetary guidelines for food and labor costs. Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. Consistently conducts staff meetings. Production Management Adherence to food production and purchasing programs. Conducts inventory on a weekly basis and impacts plans to reduce waste. Observes methods of food preparation and cooking and sizes of portions. Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training Associate's degree or higher in food service or related field. Desired Qualifications Equivalent education/experience will substitute for minimum qualifications. Two years progressively responsible experience managing a similar food service operation. Experience in a high volume food service establishment preferred. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Long, irregular working hours. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. Licensure/Certification American Culinary Federation - Certified Chef de Cuisine (ACF - CEC) completed or in progress towards completion. ServSafe Certification - completed or in progress towards completion. Valid driver's license and clean driving record required. Ability to demonstrate safe driving practices. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Employee Name: Employee Signature: Date: Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.