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An experienced chef instructor with at least 2 years experience teaching recreational cooking classes. Backed by Y Combinator, CocuSocial is one of the largest marketplace for culinary experience in the US. We empower individual chefs and businesses to host a variety of cooking classes, baking classes, wine tasting workshops and mixology classes.
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At least three years of experience as a high-volume Chef de Cuisine/Executive Chef. Competitive salary based on experience paid weekly. As a Chef de Cuisine at Boqueria, you will be responsible for consistently executing the culinary direction of the Corporate Chef and meeting all product specs, ensuring that the Back of House's targets are consistently met, and overseeing the kitchen's preparedness for DOH inspections during shifts.
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The Sous Chef requires experience in high volume environments with a focus on presentation and conference style catering. Hand-on chef experience. Convene is a premium work experience company that includes a network of 25+ meeting, event, and office locations, and Virtual and Hybrid Meetings products.
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You will work directly with the Corporate Chef and Sous Chefs to maximize profitability by effectively managing food and labor cost. Are you a talented Chef looking for a new opportunity with a great company culture.
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Sodexo's Airline Lounge Segment has an exciting opportunity for a seasoned Sous Chef / Kitchen Manager to join the elite team of professionals who will operate the British Airways Lounge at Logan International Airport in Boston, MA. We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, fine-dining experience within a thoughtfully designed travel oasis.
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The AAA Four Diamond Rated hotel boasts 1,054 finely appointed guestrooms, seven distinct dining experiences, a scenic rooftop pool, and a luxe day spa, all of which allow us to provide each guest a unique and memorable experience.
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Minimum 2-3 years’ experience as an Executive Chef in a high-volume Asian cuisine/Ramen inspired concept with five years' culinary experience in established restaurant. The ideal candidate will have Asian cuisine experience with a strong knowledge of ramen technique and flavor profile.
$105,800 a yearFull-timeExpandApply NowActive JobUpdated 28 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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College degree preferably culinary arts, or equivalent experience is required. Three to five years' previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position.
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As a member of the unit management team the Chef Manager will be responsible for the overall supervision of Manager-on-Duty shifts as scheduled and will work cooperatively with members of the unit management team to deliver a high-quality dining experience.
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Stay with us to experience a new kind of urban chic, complete with a stunning Wellness Floor and the world-renowned Japanese izakaya-inspired restaurant, Zuma. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
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Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners’ mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company.
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Culinary degree and/or associate degree in hospitality or business, food service management or ten years in the industry with proven progressive experience. A minimum of 5 to 7 years' experience in fine dining operations; ideally in a hotel and/or club environment.
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Minimum of 5 years pastry arts/baking experience at a restaurant, bakery, catering company, commissary, or in other culinary capacity. + Must be diplomatic, patient, prompt, creative, flexible, fun, thrive in organized chaos, be able to manage, groom; and mentor individuals with different levels of cooking experience.
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The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant.
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experience job Title: chef in Newton Upper Falls, MA
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