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Work with the Catering Director and Executive Chef on menu planning and facilitating the production of catering menus to ensure profitability, variety and AJ's quality standards.
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The Executive Chef oversees all food production, culinary personnel, food inventory and financial aspects of the food and beverage operation, under the guidance and direction of the General Manager.
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The Executive Pastry Chef at Hocking College is entrusted with the dual responsibility of (1) leading our pastry department by delivering top-tier instruction in pastry arts to students enrolled in culinary and baking arts programs, and (2) by contributing to our growing hospitality and catering functions.
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The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director.
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Meets regularly with the Director of Catering, Executive Chef and Sr. Operations Mission Park Production manager and/or manager assigned to specific events to coordinate production and staffing needs for large catering and all campus student events.
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Duties include completing catering planning sheets in coordination with Executive Chef, ordering supplies, reviewing set-up, food and beverage preparation, service, staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up and reporting, and any other duties as assigned by the Director of Premium Services, AGM and GM.
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Ultimately, you will be the face of the Food Program and will also be required to engage with social media marketing department to create fun, creative items to market to guests. You will also:Oversees all daily Culinary OperationsManage all kitchen (back of house) staff including the Sous Chefs, production bakery staff and all line cooksOversee the Production BakeryResponsible for producing a cost-effective, high-quality product in all locations.
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Essential)Participates in monitoring of food quality, seasoning, and temperature; records temperatures onto the temperature log for all items in the station that they are scheduled; follow policy set by the Director of Dining Services; maintains food production areas in a clean, sanitary, neat and orderly manner.
$14.76 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The General Manager will assist with food production including but not limited to, grab and go items, desserts, breakfast and lunch specialties and executive catering needs.
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Associates degree in Culinary Arts or Food Service Management from four-year college, university or trade school; or four years related experience and/or training; or equivalent combination of education and experience in the capacity of a Sous Chef, Baker, Kitchen Manager and/or large scale catering production.
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Kendal at Oberlin's Dining Services is seeking a creative Executive Chef who is passionate about top quality and nutritional food production. The Executive Chef will play an integral role in monitoring all aspects of meal production to see that food is prepared as scheduled and all recipes are followed exactly without exception, to ensure the highest quality and satisfaction for our residents and guests.
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Executive Catering Chef - Norfolk State University. This position reports to the Food Service Director and works closely with the Production Manager. The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operations and menu development.
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In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies.
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The Executive Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. Executive Chef- Las Olas.
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The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. The Executive Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness.
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executive chef food production catering director jobs in Gilford, New Hampshire
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