In particular, the majority of the Kitchen Manager/Pastry Chef time is spent supervising and directing the workforce, ordering raw goods, overseeing maintenance of kitchen equipment, monitoring product quality, managing the quality & execution of prep/dough/donut decor, dictating the production pace and priorities, as well as monitoring and evaluating team member performance and maintaining the cleanliness of all kitchen spaces and equipment.

Coordinate with Executive Chef and Executive Sous Chef to drive the professional development of baking and pastry team members. As the Executive Sous Chef Pastry , you will lead the Pastry Department by assigning work, enforcing food quality standards, and ensuring guest satisfaction.

Assist the Executive 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.

Minimum one year of experience in relationship based sales, mortgage sales as loan officer, mortgage banker or wholesale account executive. Wellness area, including an in-house primary-care physician's office, full-time massage therapist and hair salon.

At least 6 months of experience in an Executive Chef manager capacity. An ideal candidate will act as an extension of the Corporate Chef bringing to life the culinary vision, as created by the Corporate Chef, in our taproom, while ensuring excellence in all facets of culinary operations.

As a Sous Chef at Villa Restaurant Group, you will play a crucial role in our culinary team's success by assisting the Executive Chef in overseeing kitchen operations, food preparation, and maintaining high food quality standards.

The goal of the Banquet Sous Chef is to manage the banquet and events department, and work with the Executive Chef and Banquet Chef de Cuisine, to run operations and maintain quality standards.

Partners closely with the Senior Corporate Executive Chef and his Traveling Corporate Chef team to ensure alignment in philosophies and direction, as well as establishing a strong support mechanism for all culinary/food production initiatives including matrices and menu engineering.

This new concept is a collaboration between Chef Max Robbins (former Culinary Director and Managing Partner at Land and Sea Dept., and Executive Chef of Longman & Eagle) and Wine Director Richard Hanauer, Partner at RPM Restaurants.

This Executive Chef will work with our existing teams to continue to elevate the food program/offerings within the lounge. have working knowledge of automated food inventory, ordering, production and management systems (Excel Spreadsheets.

The Executive Director will be responsible for the management of the organization, overseeing the AONN+ organizational structure, including the AONN+ Leadership Council and community, as well as the management of in-house teams, agency and volunteer talent, and all operational processes for the organization.

The Gem of The San Juan Islands’, Outlook Inn has a rich and colorful history on Orcas Island, dating back to 1888. Ensures attractive, consistent presentations of food items, both buffet and plated Interacts/supervises line cooks to monitor quality, presentation and consistency of food items prepared.

The primary responsibility of this team member will be to float between as a bar tender, bar back and work the mobile beverage cart for one to two shifts a week with highest activity on the weekends.

Minimum Qualifications: Minimum of an Associate degree from an accredited institution with a major in Hotel, Restaurant and Institutional Management, Foods and Nutrition, Dietetics or related fields or seven years' progressive management experience in a school food or fast-food retail setting.

This would include: overall cleanliness of the kitchen to include: floors walls and equipment proper food storage adhering to state regulations and immediately reporting any issues to the Resort Executive Chef and Director of Food & Beverage as they arise.