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They must be a working Sous Chef able to balance ordering, inventories, line work, schedules, food safety and prep on a daily basis. Ensure that entire department adheres to food safety guidelines including ServSafe and HACCP.
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Assist the Executive Chef and Executive Sous Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability.
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For this position, pay will be variable by location - See additional job details and benefits below The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability.
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Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards. In this role, you will oversee Estuary, the rooftop bar, lobby lounge, and in-room dining managing a team of 15-20 and reporting directly to the Executive Sous Chef of Outlets.
$80,000 a yearFull-timeExpandApply NowActive JobUpdated 11 days ago - UpvoteDownvoteShare Job
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Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality.
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The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability.
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Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up. Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
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JOB KNOWLEDGE, SKILLS, AND ABILITIES. Has knowledge of cooking terminology, ingredients, and food safety practices; measures; uses a knife; identifies and uses various pieces of small and large kitchen equipment; reads and follows directions/kits; uses all cooking methods; determines degree of doneness in cooked foods; uses portion control tools; garnishes food appropriately.
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Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef. The St. Gregory Hotel’s stunning and sophisticated Ellington Park Bistro is currently seeking an Executive Chef to elevate and execute the kitchen operations in accordance with established guest service, food quality, and sustainability standards.
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The Sous Chef will assist in overseeing all Kitchen operations including training, quality control inspection, food safety assurance, and supervising all Kitchen personnel in order to ensure the highest standards of food quality.
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Implement and standardize all culinary systems and procedures for residents: Catering, 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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Qualifications: Your Background and Skills Degree or certificate in Culinary Arts and/or one to two years’ experience as an Executive Chef. Expertise in food product, presentation, quality and preparation along with menu concept and design.
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Opportunity: Executive Chef. This property is a part of the Echelon Luxury Lifestyle division of HHM Hotels. Guests can easily stroll along the Potomac River and explore the monuments and memorials of the National Mall, or wander Georgetowns charming cobblestone streets.
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Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards. Follows facility, department, and Company safety policies and procedures to include occurrence reporting.
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Culinary Operations: Manage the culinary operations for the Taiwanese Cantonese cuisine station, including menu development, recipe execution, and maintaining high standards of safety and sanitation.
$60,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago
safety job Title: chef in Washington, DC
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