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Menu development to include: appetizers, entrees, sides, desserts, and catering - innovative and cutting edge products. Summary: The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control.
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Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. Other responsibilities include assisting the executive chef in all phases of planning, budgeting, costing, inventory, and employee relations, and ensuring company standards throughout daily activities.
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Are planned and executed Continually review effectiveness and revise employee training offerings and materials Write annual union performance reviews When performance deficiencies are identified, work with the Executive Chef, and Dining Services Human Resources on a development plan as needed and uniquely adaptive to each situation.
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Assist Executive Chef in regular inspections of the entire unit for sanitation, cleanliness, temperatures and using checklists as a guide. The sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members.
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Access to continuous development with Smile Universe. Review production sheet and daily menu plans. 20% discount on any food purchase at Eat'n Park, Hello Bistro, The Porch, and Parkhurst Dining.
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Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and Executive Sous Chef. Participates in ordering, menu development and recipe development.
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The Sous Chef tasks and responsibilities are diversified and vary from cooking or plating certain dishes to establishing the menu and dealing with the ingredient providers. The Hotel Zamora, a beautiful boutique hotel located in St. Pete Beach, FL, is seeking an experienced Sous Chef. With stunning views overlooking the Intercoastal Waterway and Gulf of Mexico, the Hotel Zamora provides a luxurious retreat for its guests.
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The chef de cuisine will be responsible for collaborating with the Executive Chef on the signature restaurant menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed.
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We are looking for a culinary enthusiast who is a strategic leader to join the Culinary Team. The Sous Chef reports directly to the Executive Chef and is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence and elevate the Food and Beverage experience while promoting a People First Culture.
$50,000 - $55,000 a yearTemporaryExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Assists the Executive Chef in the establishment of department budgets and the adherence to budget guidelines. We provide a variety of services for investors, hotel owners and brands-including hotel development, design and construction, e-commerce, and revenue management.
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This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems.
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Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef. Assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (ie.
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Leading all beverage operations, including service, menu development, staffing & people development, inventory, costing, and scheduling. Partner with executive chef to provide consistent guest experience.
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Menu development - keep current in menu trends and submit items as requested for menu changes. -Proficient in the following restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, recipe development, and preparation of reports.
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The EXECUTIVE CHEF / PRODUCTION MANAGER is responsible for oversight of food preparation, management of the line staff and utility workers, inventory and purchasing, menu creation and pricing, food and labor budgeting, staff scheduling and kitchen safety and cleanliness maintenance.
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