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The Culinary Innovation Manager will lead and manage product development of new products, and execution of strategic initiatives as it relates to all segments and dayparts from concept approval to product launch.
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Associates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience.
$42 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Restaurant General Manager, Executive Chef, Sous Chef, AGM, ManagerIf you're a culinary and hospitality professional looking to make an impact, now is the time! - Restaurant General Manager- Restaurant Kitchen Manager- Restaurant District Manager- Restaurant Manager and Assistant Restaurant Manager- Restaurant Executive Chef- Sous Chef- Shift Lead Some positions are available regionally, while others may require relocation.
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Bachelors degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business.
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We are NOW HIRING an experienced Chef Manager to join our Delta Sky Club (SFO) culinary team. Three years of culinary management experience in contract food service, fine dining setting, or restaurant with inventory and purchasing knowledge and control.
$80,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Work with Vice President of Operations, Regional Director of Operations, Account General Manager(s), Account Executive Chef(s), as well as Associate Culinary teams to establish yearly goals and develop implementation plan utilizing internal/external resources to accomplish objectives.
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The Role:Blanco Cocina + Cantina is seeking a multi-unit Manager of Culinary Standards who has a passion for amazing food and hospitality. He opened his first concept, Wildflower American Cuisine, in Tucson in 1998, and today has introduced dozens of ever-evolving Fox Restaurant Concepts brands.
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Bachelors degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field.
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Strong interest in school nutrition program development. 5 years experience in Food Service Management as a Manager/Director required. Job DescriptionSUMMARY: The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees.
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Your expertise in recipe development elevates our menus while your leadership inspires and fosters our culinary talent. As the Executive Chef at Toro , you'll be the culinary maestro orchestrating a symphony of flavors and experiences.
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ORAssociates degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field AND at least one year of relevant school nutrition programs experience.
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Do you have what it takes to join the world of restaurant and culinary management? We're looking for an experienced manager with a proven track record, impressive attitude and aptitude, polished professionalism, great organizational abilities - all driven by their passion for hospitality.
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ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Assist in the maintenance of systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policiesManages program within all budgetary guidelines established by General Manager, District Manager and Whitsons.
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Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management, in addition to professional development in Artisan Bread Baking, The Art of Cake Decorating and Intensive Sommelier Training — with more than 14,000 alumni, many of whom are leaders in the industry.
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With the opportunity of serving up to 10,000 guests 363 days a year, Legends has created a culture of fast and friendly service at the Intrepid THE ROLEThe Culinary Supervisor position is responsible for supporting all Food and Beverage Operations as directed by the General Manager.
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restaurant manager culinary development jobs Title: manager culinary
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