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Proven success as an Sous Chef, Executive Sous Chef or Kitchen Manager in a high- volume upscale restaurant or high end resort restaurant. Proven success as head of kitchen operations in a high- volume upscale restaurant or high end resort restaurant.
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The Executive Chef supports the Culinary Development team to ensure menu items are executed with excellence in the restaurant. The Executive Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience.
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We provide an upscale dining experience, including a private chef tasting room. Delaware North Sportservice is searching for a skilled Sous Chef to join our team at Petco Park in San Diego, California.
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Sodexo's Airline Lounge Segment has an exciting opportunity for a seasoned Executive Chef to join the elite team of professionals who will operate the Chase Sapphire Lounge by The Club at San Diego Int'l Airport in San Diego, CA. We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, upscale experience within a thoughtfully designed travel oasis.
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Minimum 1 year experience as a prep cook in a full service, fine dining upscale, table cloth or casual dining restaurant preferred. Assists Sous Chef/Chef and other kitchen team members in accomplishing closing duties and kitchen cleanliness.
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Hotel Indigo is an upper-upscale boutique brand that captures the true spirit of the neighborhoods our hotels belong to. Hotel Indigo is an upper-upscale boutique brand that captures the true spirit of the neighborhoods our hotels belong to.
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Have 1+ year upscale / fine dining Sushi Chef experience. Sushi Chef (Hourly / Upscale / Fine Dining) Have 1+ year upscale / fine dining Sushi Chef experience. Sushi Chef (Hourly / Upscale / Fine Dining.
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Minimum 5 years of culinary leadership and pastry experience in an upscale restaurant or hotel. As an Executive Pastry Chef, you supervise all aspects of production in the pastry department, ensuring excellence in both quality and quantity.
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Do you have three or more years of culinary experience as an Executive Chef or extensive experience as a Sous Chef managing food production in a high volume multi-venue environment then we want to talk to you.
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Three + years experience as a Banquet Captain in a high volume, upscale hotel or free standing restaurant/banquet operation. Works closely with Banquet Chef to ensure that all banquet food preparation and presentation meets or exceeds guest expectations and hotel standards and that food is ready at appointed time.
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A Minimum of 2 years in upscale casual or fine dining experience as a server. Chef Mitsu presents a menu of traditional nigiri along with Japanese style tapas using the highest quality ingredients.
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Been there and done that for 2+ years in full service, upscale restaurant management. Job Description As a chef on our Restaurant team, you'll play a dual role - part kitchen genius, part artist.
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