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Working with catering director and the executive chef on menu planning and facilitating the production of catering menus to ensure profitability and company standards. Maintaining open communication with all members of the deli/bistro department, catering department, deli/bistro department manager, and executive chef.
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The DUC offers something for everyone, including build your own tacos, burritos, and burrito bowls, a build your own salad bar, wood fired pizza, burgers, chicken sandwiches, and two allergy friendly stations: Simply Made Comfort and Simply Made Bowls.
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What Makes You Great: You have 5+ years working as an Executive Sous Chef in high-volume restaurants. The square and round pizzas are the anchors of the menu, along with house-made pasta, veggies, and shareable plates created by Executive Chef Brian Ellis.
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Follow and fulfill the duties given by the Executive Chef, Sous Chefs , or senior line cooks. Blending worlds old & new, the menu offers a wide-ranging collection of Italian inspired dishes- With delicate, handcrafted pastas and crackling pizza, timeless offerings are respectfully reinvented with a current touch and a skillful hand.
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Produce high-quality hot and cold foods based on recipes developed by the Chef and Executive Chef. Prepares and stores pizza dough. Ability to drive; must have a clean driving record pizza location offers delivered pizza.
Full-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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Assist to meet performance goals set by the Managing Director of Culinary, Executive Chef, and Sous Chef. Our guests can taste cheeses straight from the farm, encounter new ways to use our in-house staples, sip on their favorite wine or cocktail at the bar, or have a slice of pizza just like the Romans do.
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As a Senior Sales Executive, you will be directly responsible for helping to shape the future of Goldbelly's chef and restaurant partnerships. Goldbelly empowers the top food makers around the country to sell their specialty dishes (think deep dish pizza from Chicago, Southern layer cakes, iconic Texas BBQ, etc) to food-lovers nationwide.
$85,000 - $200,000 a yearFull-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Proven experience as a CFO or senior financial executive in the food manufacturing industry; EXPERIENCE MANUFACTURING PIZZA OR FROZEN FOOD A PLUS. Collaborate with the executive team to develop and execute INITIATIVES THAT DRIVE TOP AND BOTTOM LINE GORWTH.
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Looking for 2 canidates For our Bravo and Live Well Stations Pizza and Grill Stations This is a great opportunity for Culinary and Hospitality School Grads! LINE AND PREP COOKS: Prepare and present DELICIOUS meals and IMPRESSIVE presentations following our Executive Chef Menus.
Part-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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What You Will Do:Under the direction of the Director & Executive Chef, the Food Service Aide performs a variety of food service functions. Requirements of this position include: cold food sandwich pre-prep, sandwich assembly to order, pizza making, and customer service, check assembly and food distribution, patient tray assembly, cashiering, and dish room duties.
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The Sous Chef is a true team player, filling in for the Executive Chef as needed. You will get to show off your supper powers in the kitchen whether you are cooking up a meal on the stove, on the grill, in the pizza oven, or with any of our kitchen utensils and tools.
$60,000 - $70,000Full-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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Flynn Group owns and operates more than 2,600 restaurants and fitness clubs across Applebee’s, Arby’s, Taco Bell, Panera, Pizza Hut, Wendy’s, and Planet Fitness brands spanning 44 states, and Australia, generating $ billion in sales and employing more than 75,000 people.
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Be alert, cautious, and safe when operating all Deli/Bistro Department equipment, including meat and cheese slicers, deep fryers, knives, rotisserie, ovens, stoves, pizza oven, sanitation equipment and safety equipment.
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Learns, understands and executes all stations including but not limited to; sauté, grill, garde manger, sides/ pizza stations. Prepares, cooks, serves creative and innovative dishes under the direction of Executive Chef and Sous Chefs.
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And Seattle; PABU in San Francisco and Boston; THE RAMEN BAR in San Francisco; BOURBON STEAK in Miami, DC, Scottsdale, Glendale and Santa Clara; STRIPSTEAK in Las Vegas, Miami Beach and Waikiki; BARDOT BRASSERIE in Las Vegas; PIZZA & BURGER in Miami Beach; LOCALE MARKET and FARMTABLE KITCHEN in St Petersburg, Florida; THE HANDLE BAR in Jackson Hole; THE STREET SOCIAL HOUSE in Waikiki; and MARGEAUX BRASSERIE and PETIT MARGEAUX in Chicago.
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