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At Sodexo, you will find the ingredients for a great career in food service management. Sodexo's Campus Segment is seeking an Executive Chef 2 for Colleges of the Fenway (COF)in Boston, MA. Candidate will be responsible for budgets, menu planning/costing, client interaction, inventory, and guest interaction.
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The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff.
$85,000 a yearFull-timeExpandApply NowActive JobUpdated 17 days ago - UpvoteDownvoteShare Job
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Description: Job Description: Sports + Entertainment is looking to hire an Executive chef to oversee culinary operations for Fenway Park in Boston, MA! 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.
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Communicates product needs, recipe adjustments and production process to the first cook and/or Executive Chef·Performs other duties as assigned. ·Knowledge of buffalo chopper, slicer, combi oven, range, kettles, grinder, char broiler, turbo chef and flat top·Food preparation, sanitation, and safety standards are maintained and improved to achieve department goals.
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The Floating Chef manager will support and manage the food service operation, providing leadership, and maintaining consistency in quality and service. + Full culinary management of food service operation to include inventory, ordering and receiving.
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Rosa Mexicano Restaurants , a NYC based, successful casual fine dining restaurant group known for outstanding hospitality and service and for offering an authentic menu that the Zagat Survey calls, "the 'gold standard' of 'upscale modern' Mexican cuisine", with locations in New York, New Jersey, Massachusetts, Pennsylvania, Las Vegas and Maryland, seeks an Executive Chef for our Boston location in Massachusetts.
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The GM, as the senior leader but working in partnership with the Executive Chef, is responsible for optimizing profits and increasing sales through proper control of food, supplies, labor, and productivity.
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.
$120,000 a yearFull-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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In coordination with the Executive Chef is responsible for the adherence to company standards for all kitchen operations including ordering, receiving, recipe and plating specifications.
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Under the guidance of Executive Chef David Daniels, and the Chef de Cuisine, the Sous Chef will assist in leading and managing the RWSG Kitchen and Kitchen employees, ensuring exceptional quality and presentation of all menu items, and proper handling and storage of all food items in accordance with health regulations.
ExpandApply NowActive JobUpdated 10 days ago - UpvoteDownvoteShare Job
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Communicates with the Executive Chef and the Sous Chef to learn of featured items, special events, and important shift information. Customer Focus – Builds and maintains customer satisfaction with the services offered by TRC; provides excellent customer service to both guests and team members.
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Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification. B.S. Degree in Culinary Arts, Food Services Technology/Management, or related field; or A.O.S. Degree in Culinary Arts with additional specialized training.
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The Executive Chef oversees breakfast, lunch, and dinner for Executive Education, with the servery open from 6:30 am to 8:30 pm, six days a week. This role is at the prestigious Harvard Business School, specifically within the Executive Education program.
$110,000 a yearFull-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Together with the Chef de Cuisine, the Sous Chef is responsible for leading the department in achieving the exceptional quality of food delivery while actively managing the financial goals of their kitchen operation; monitoring performance, maintaining the kitchen facilities in accordance with The Quin service standards, ensuring high member satisfaction and an exceptional dining experience.
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Assists the Kitchen Supervisor and Executive Chef in ordering food and equipment for the kitchen and dining areas; 4. GENERAL STATEMENT OF DUTIES AND RESPONSIBILITIES: Cooks, serves food to inmates and staff, and assists in the preparation of menus SUPERVISION RECEIVED: Works under the direction of the Executive Chef and the Kitchen Supervisor SUPERVISION EXERCISED: Supervises large numbers of inmates in the preparation and serving of food and related tasks DUTIES AND RESPONSIBILITIES: 1.
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food service executive chef jobs in Boston, Denham-springs, Louisiana
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