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Knowledge of plant-based plant forward menus and recipe development. Work with the Culinary Director to create, maintain and execute food programming and core program expectations. Guckenheimer's own Learning Management System at your fingertips and a yearly tuition reimbursement program will enable you to enhance your career development in your new and exciting position with Guckenheimer.
$115,000 - $120,000 a yearFull-timeExpandApply NowActive JobUpdated 3 months ago - UpvoteDownvoteShare Job
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The culinary instructor shall teach recipe conversion, food service organization, safety, sanitation, cooking, baking, and customer service skillsthe culinary Instructor will teach the Techniques of Cooking (TOC) and the Small Quantity Baking (SQB) classes.
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Must have a minimum of 5 years of culinary management experience in a similar role. Participates in ordering, menu development and recipe development. Assists in the management of all kitchen staff, including prep and dishwashers.
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In partnership with the Food & Beverage management; develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.
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Prepare and produce all necessary food for operation as determined by culinary management. Prepare a wide variety of complex dishes to spec while following recipe and plating cards.
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Hallmark Management Service is an onsite food service management company providing residential dining service, catering, and retail operations at some locations. Demonstrates culinary knowledge and techniques with emphasis on batch cooking and presentation.
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Their goal was to give their customers the same delicious experience they had growing up on Oahu, Hawaii's culinary landscape. Follow the Mo' Bettahs recipe book with exactness and precision.
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We are always looking for front of house, culinary, wine, administrative and management professionals. Prepares ingredients and recipe components for each menu offering, exhibits familiarity with recipes.
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Provides quality menu items and food products through our company recipe and presentation standards. Demonstrates culinary math skills. Provides quality menu items and food products through our company recipe and presentation standards.
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The Sous Chef maintains high operational standards and ensures the production of top-quality culinary items, with responsibilities including scheduling, menu development, staff coaching, ordering, recipe design, inventory management, and sanitation.
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Editors are continuously collaborating with the culinary team, nutrition team, photo team, product operations team, menu planning team, and project management team, as well as our team of editors, proofreaders, and production designers to produce over 100 recipe cards and meal stories every week across our HelloFresh, EveryPlate, Green Chef, and Factor brands.
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Candidates must possess an in-depth knowledge of culinary trends, cooking techniques, recipe development, and kitchen management. Applicants seeking staff positions in service, bartending, front door hospitality, or culinary will be reviewed by the management team of the restaurant to which they apply.
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Continuously improve and propel forward culinary aspects of operations from sourcing and receiving, to menu/recipe development and feedback. Manage and coach the team overseeing all aspects of daily food preparation & serving including culinary and operational excellence, staff/skills training, daily troubleshooting, recipe adherence, and site cleanliness and organization.
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Our Sous Chefs are proactive in creative menu development, successful shift management, hiring, training, developing, and retaining culinary talent. Supporting the Executive Chef, the Sous Chef oversees kitchen management, ensuring the standards are met.
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Provide oversight and execution of all culinary program initiative tasks, including kitchen operations, kitchen design/layout, training programs and recipe database management across all restaurant and bar operations.
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