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Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members, to include but not limited to: Sous Chef, line cook, pantry cook, banquet cook, steward. The Model Qualifications: A degree in Culinary Arts and/or a minimum of three years' experience as an Executive Chef. Preferably overseeing large, fast-paced, multi-outlet kitchens.
$100 - $110 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Support Board members to steward personal and professional networks that forge mission-aligned funding and partnerships, helping to assure the long-term financial health of the organization, while positioning Venice Arts as a leader in community arts education and creative workforce sectors.
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Operating within a $1.5 million annual budget, the Executive Director embraces the transformative potential of the arts in youth development and in building equity and opportunity through the arts.
$125,000 - $140,000 a yearInternExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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To assist the Executive Steward and Executive Chef in the preparation of the Stewarding Department budget. In conjunction with the Executive Steward and Executive Chef, establish standards of performance, labor, and financial, for the Stewarding Department.
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With oversight from the Executive Steward, manage Stewarding Operations as required for the efficient operation of the department, including Health, Safety, FDA, and OSHA regulations. The Executive Steward is responsible with managing all aspects of the stewarding operations, provide strategic leadership, guidance, and direction on initiatives and operational decisions.
Full-time/part-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Managing the daily operations of the main kitchen with assistance from the Executive Chef/Executive Sous Chef when business dictates. Traditions Culinary Workers, Line Cooks, Kitchen Utility, Kitchen Steward.
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We are currently seeking an Executive Steward at Lucas Oil Stadium and the Indiana Convention Center. The Executive Steward is responsible for leading the Stewarding Department staff and is responsible for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports quality food preparation and service.
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Well versed in Culinary Terms and well rounded in various line cook positions and roles (Prep, Line, production, pastry as well as Steward, Utility and Receiver). Responsible for working directly with the Executive Chef, Executive Sous Chef and the Food and beverage team on interviewing and hiring procedures, as well as ensure appropriate staffing levels.
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Reporting to the Executive Steward/Assistant Executive Steward, the Food Runner is responsible for running prepared foods from the kitchen to the banquet functions as well as the equipment set-up of all banquet functions.
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Manage all aspects of the Stewarding operations under the guidance of the Executive Steward. I have read the qualifications and requirements of the position of Executive Steward.
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Job DescriptionJob DescriptionPosition Title: Assistant Stewarding Manager Reports To: Steward Manager, Food and Beverage Director & Executive ChefSupervises: Lead Stewards, Stewards and Overnight StewardsSummary of PositionResponsible for cleanliness and sanitation of all food and beverage related areas in accordance with company / industry / governmental guidelines as set forth.
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Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running.
$91,000 - $122,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Head Steward works closely with the Executive Chef to effectively manage all steward staff, the cleanliness of the facility, stocking and receiving orders, and washing dishes.
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Partner with Executive Director and Regional Vice President growing relationships for major gifts and board / volunteer recruitment. Accountable to develop and steward a portfolio of donors to secure sponsorship, individual and corporate donations, program support, event sponsors / teams, grants, and other partnerships.
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In conjunction with the Executive Steward, ensure a high standard of cleanliness and hygienic practice throughout the kitchen. Candidate must have at least 5 years experience in a Executive Chef kitchen management capacity and excellent knowledge of current culinary trends.
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