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Reports appliance/equipment failure to the Head Chef promptly and in absence of the Head Chef and Food Service Manager, can schedule repairs. Coordinate activities of staff engaged in food preparation, meal service, packaging, and clean up.
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As the Sous Chef your main responsibilities will be to oversee and direct all aspects of the kitchen in an effective efficient and productive manner under the guidance of the Head-Chef. You will be responsible for the day-to-day operation of the kitchen from mise en place to service.
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With significant latitude for independent decision making, the Chef and Food Service Director will oversee all food service programs at Broadway Community (e.g. soup kitchen and food pantry) in addition to serving as a key member of the senior management team.
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The CDP is a Retail Floor Venue Lead responsible for expediting and executing operational SOPs, merchandising standards, in stock levels, core menu implementations, sales driving initiatives, promotions and Prime Deals for Chefs Case, Fresh Pack, Charcuterie, Rotisserie, Food and Soup Bars and In Line Service Venues (pizza, sandwich etc.
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At Sodexo, we offer Food Service Management and Retail Management positions in a variety of business segments, including Corporate, Schools, Universities, Energy and Resources, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States.
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At Collective Retreats New York, NY We are seeking a Sous Chef at our Governors Island Retreat to deliver premium service to our guests, create gourmet breakfast, lunch and dinner meals, lead on menu setting and food purchasing.
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The Wall Street Hotel has partnered with a Food & Beverage Team led by *Michelin-Starred and Award-winning Chefs and Service Professionals* The linecooks will support the chef team in all mise-en-place and work station alongside the chef during service.
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Food Service Back of the House. Cooking and preparing all food items from scratch for both daily foodservice and catered events, under the direction of the Chef Manager and/or Sous Chef. You will be the front line of culinary excellence and work collaboratively with all other kitchen team members.
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This individual will be responsible for running the Savory and Pastry side of the business, creating the daily menu, sourcing ingredients, managing the team, customer service, event planning, catering, recruiting, training, and meeting health and safety standards.
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Lessing's operates 20 wedding and catering venues, 1 live music venue, 14 full-service restaurants, 1 virtual kitchen concept, over 80 corporate and academic dining centers, 5 Blaze Fast-Fire'd Pizza franchises, and a historic inn.
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As Sous Chef you will be accountable for shaping the client experience by providing exceptional service in support of our world-renowned hotel. As Sous Chef, you will be part of a team that prides itself on excellent service, driving inclusion & belonging, working collaboratively, demonstrating mutual respect and having a passion for providing exceptional client experiences.
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We proudly represent the French Laundry, per se, Bouchon, Bouchon Bakery and Ad Hoc. We seek inspired candidates who are passionate about food, wine and service. Experiential PAID Scholarships for study in Food/Wine/Cuisine.
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Specify: Culinary Arts, Hotel Restaurant and/or food service experience. Minimum of three years of food service experience. Contributes to controlled brand sales, customer training, advertising, promotions, food shows, brand product selection, customer events and profitability.
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Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events. Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books.
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We offer a unique opportunity to be a part of a multi-unit operation, including full-service restaurants, luxurious lounges, and gourmet food retail spaces, all within the vibrant backdrop of this world-renowned institution.
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food service jobs Title: chef in New York
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