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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. High level of personal initiative, action and results orientedA minimum of 5 years of proven success as a multi-unit leader or Corporate Chef in a high volume, scratch kitchen environment.
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The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director.
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Certificates or Licenses: Maricopa County Food Service Worker cardKnowledge, Skills, and Abilities:The ability to grasp, lift and carry or otherwise move or push goods on a hand cart/truck weighing up to 200 lbs.
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Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume. This isnt any ordinary office; its the beginning of a bowled new career as a Kitchen Manager/Chef with Bowlero Corp.
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The Role The Lead Cook will report to the Sous Chef and will be responsible for planning and directing food preparation. ResponsibilitiesThe Lead Cook will report to the Sous Chef and will be responsible for planning and directing food preparation.
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We are seeking a dessert aficionado with a passion for creating sweet masterpieces to join the team at a local Convention Center as Pastry Chef. The Pastry Chef will lead the pastry team in crafting imaginative and delicious desserts that will leave our customers wanting more If you have a culinary education, 3- 5 years of experience in a high production kitchen and a love for baking, we are interested in talking to you about this exciting opportunity.
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Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor.
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Restaurant Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes for the Restaurant Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product.
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Here are a few of the qualifications we need you to have: Associate or Bachelor’s degree (in culinary arts program preferred) Successful completion of recognized food safety course Minimum of five years’ experience as executive chef, chef in a hotel, restaurant, club, or other similar employment Minimum of three years’ experience in administration and management of food service systems Senior living community experience preferred.
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Cien Agaves is looking for a talented Sous Chef. As a Sous Chef, you would oversee all Back of House operations and be responsible for purchasing, receiving, preparing, and presenting all food products in a timely manner, according to established recipes and procedures.
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To assist the Food and Beverage Director and/or Executive Chef in the preparation of the Stewarding Department budget. To advise the Food and Beverage Director, and/or Executive Chef on all matters relating to the Stewarding Department.
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Cooks items using various types of kitchen equipment such as ovens, choppers, mixers, blenders, grills, braisers, turbo chef, range, steamer, food processor, fryer, slicer, infrared broiler and knives.
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Will also maintain any required certifications for licensure such as: Certified Food Service Manager or any other items that are presented. Food safety guidelines will be adhered to at all times including proper hand washing, temperature control, labeling, dating, and rotation, sanitation of equipment and utensils.
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Work banquet food station as scheduled by the Chef or Kitchen Supervisor. Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
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Perform additional duties as requested by the Chef, Sous Chef and/or Cook I.JOB REQUIREMENTS The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
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chef food jobs in Tempe, AZ
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