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ISS/GEI/client guidelines, policies, SOPs, and CPEs for food production and quality standards are being met in each unit. The Regional Executive Chef (REC) will uphold the integrity of a region(s) culinary program as directed by ISS/GEI. The REC will partner with the Area Manager(s) in ensuring all ISS/GEI culinary best practices, guidelines, policies, SOPs, NetMenu application requirements, and approved minimum offering standards are being followed in order to uphold our high-quality expectation.
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Plan own production schedule with Executive Chef, Manager, Sous Chef or Senior Cook; may instruct and direct the work of the kitchen staff to meet specified meal hour requirements.
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Food Safety guidelines, policies, and SOPs are followed daily. Food And Workplace Safety. Allergen Control Plan (ACP) guidelines, policies, and SOPs are followed daily. Cascade and monitor all aspects of culinary training directed by ISS/GEI/client guidelines, policies, SOPs, and program standards.
$140,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes.
$115,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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You will work closely with the executive chef and corporate pastry chef to develop and execute all dessert offerings. Expansive knowledge of food and cooking techniques including pastry production, portioning, and plating.
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Plan, organize and manage the District's food service activities including the daily production, distribution and service; assist the Director and manage the Department compliance with the California Department of Education and USDA laws, rules and regulations related to food service; develop, plan and create menus and recipes; oversee procurement protocols, and recycling and compost management; supervise and evaluate the performance of assigned personnel.
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The Executive Chef is responsible for the efficient operation of food production areas. Hyatt Centric Fisherman's Wharf is looking for an aspiring Executive Chef to put our beautiful Brick & Beam restaurant on the highly competitive Fisherman's Wharf food scene.
Full-timeExpandApply NowActive JobUpdated 9 days ago - UpvoteDownvoteShare Job
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As ann Executive Chef, you will oversee kitchen operations while maintaining a safe and sanitary work environment. + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
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Assist the Executive Chef in creating and implementing menu selections for special events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed.
Full-timeExpandApply NowActive JobUpdated 14 days ago - UpvoteDownvoteShare Job
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This position reports to the team of Line Cooks, Sous Chefs, and Executive Chef. Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation.
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Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements. This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff.
$90,000 a yearFull-timeExpandApply NowActive JobUpdated 15 days ago - UpvoteDownvoteShare Job
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The position of Executive Chef is to manage the food production and execution for Hornblower Cruises & Events within their region. City Experiences is seeking a Executive Chef for our City Cruises operation in San Francisco.
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The Chef de Cuisine with manages the kitchen staff, labor and food costs, production, quality and presentation. Support the Executive Chef with scheduling, ordering, inventory, quality, presentation.
$100,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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In partnership with the Area Director of Food & Beverage, our Executive Sous Chef will plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
$100,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Join Dirty Habit as our Executive Sous Chef! Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
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executive chef food production jobs in Oakland, CA
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