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Received: Works under direct supervision of Executive Sous Chef or Executive Chef. Tasks are assigned according to specific procedures, and work is checked frequently. Prepare & serve food items according to chef specification.
$20Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef. Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility with advanced focus on full scale ala cart restaurant operations.
$85,000 a yearFull-timeExpandApply NowActive JobUpdated 19 days ago - UpvoteDownvoteShare Job
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The Line Cook participates and supervises in the preparation, production & service of menu items according to the direction of the Culinary Management Team. Report any problems with food product, kitchen equipment or work area to a member of culinary management.
$23 an hourFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced.
$25 an hourFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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We work with a unique and signature dry aging program, local and seasonal produce and a live-fire Josper Grill and Oven. The bar features craft cocktails, small-production local beers and a curated wine list.
$23 an hourFull-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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ABOUT THE ROLEAs a Sous Chef your goal is to assist the Executive Chef in providing quality food in a timely and efficient manner while directing kitchen employees to maintain company standards in quality, cleanliness, and sanitation.
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We are currently seeking an Executive Sous Chef to join our team. Assign, coordinate, train, and supervise the kitchen staff and set up food production areas within the kitchen to maximize productivity and ensure food quality, set-up, and service are in accordance with standardized recipes and procedures.
$75,000 a yearFull-timeExpandApply NowActive JobUpdated 21 days ago - UpvoteDownvoteShare Job
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Execute NetMenu recipe preparation of food items, as directed by production sheets and/or LC, SC, or Executive Chef. Ability to work safely with large volume culinary equipment including slicer, large mixer, food processors, blenders, and chopper.
$20 an hourFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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The purpose of the Executive Chef is to coordinate, supervise and direct all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels.
Full-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Position Title: EXECUTIVE CHEF III. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
$65,000 a yearFull-timeExpandApply NowActive JobUpdated 12 days ago - UpvoteDownvoteShare Job
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We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent.
Full-timeExpandApply NowActive JobUpdated 22 days ago - UpvoteDownvoteShare Job
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The Executive Chef is responsible for production and service of high-quality meals; organize, supervise, and train dining services employees; purchase food and supplies; provide a sanitary and infection free environment; participate in the assessment process; write care plans; prepare menus and meals; make decisions with resident care always at the forefront.
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I mplement and standardiz e all culinary systems and procedures for hospital: Catering, Retail menus, LTO's, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.
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Job SummaryJob Summary:Working as a Senior Executive Chef will allow you the opportunity to work with GREAT people like yourself The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production.
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