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Assist Dining Room Manager/Executive Chef/Chef de Cuisine with food management/menus. Assist Dining Room Manager/Executive Chef/Chef de Cuisine with training of kitchen staff.
$70,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef. Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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Job description Summary:The Line Cook reports to the Dining Room Sous Chef & Executive Chef with direction from the Food & Beverage Director to prepare food in accordance with resort specifications in a high volume, fast paced fine dining kitchen.
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The RoleThe Prep Cook is responsible for preparing ingredients and stations used in the cooking process, providing quick and efficient service to customers in a variety of duties relating to a fine dining culinary experience, and maintaining sanitation standards.
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Responsibilities:This position will report to the Executive Chef and aid in overseeing daily back of house operations Manage daily prep lists, station organization, maintain cleanliness standardsWork alongside line cooks during service Assist with ordering / receiving product and controlling costsAbove all, the sous chef must be dedicated to ensuring that we are providing an excellent guest experience, while always treating our team members with dignity and respect.
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The Executive Chef is responsible for four outstanding bars and restaurants along with In-Room Dining and Banquets. The Ocean Club offers a rich roster of activities including water sports such as snorkeling, sailing and wind-surfing along with land-based activities including world-class golf and tennis plus a relaxing spaThe Executive Chef forms part of the Food and Beverage leadership team who collectively make key strategic and operational decisions for the Food and Beverage operation within the Resort.
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This position will report directly to the Bakery Executive Pastry Chef. Responsibilities include but are not limited to: Train employees to follow all guidelines and procedures set by NC State Dining.
$51,000 - $53,004Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Junior Sous Chef - Upscale Dining Upscale Concept – Now Hiring Salary : $55,000 - $60,000 + Benefits and Bonus Packages Our company is seeking a dynamic and professional Executive Sous Chef who possesses a true passion for the culinary arts and brings it to work with them daily.
$55,000 - $60,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Main DutiesLead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure.
$75,000 - $80,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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ABOUT THE ROLE:The Lead Cook is responsible for the proper preparation of the planned menu in the absence of the Executive Chef or Sous Chef and assists in the supervision of all kitchen employees.
$20 an hourFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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This job is a great fit if you have experience as a: Line Cook, Cook, Prep Cook, Grill Cook, Dishwasher, Sous Chef, Kitchen Supervisor, BOH, Kitchen Employee. The chef-founded restaurant brand uses 100% natural Angus Beef with no steroids, antibiotics, growth hormones, chemicals, or additives and offers a diverse menu with broad appeal including their award-winning VegeFi® Burger, made with fresh vegetables, Cage-Free “Fi’ed” Chicken Tenders and Sandwiches, Fresh-Cut Fries and Beer-Battered Onion Rings, Frozen Custard Shakes, draft beer, and more.
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Directly supervises the Dining Services Manager, Executive Chef and VOS Culinary Assistants (CA) while assisting the Executive Chef with the supervision of the Culinary Technician (CT) team.
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Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members.
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Other responsibilities include assisting the executive chef in all phases of planning, budgeting, costing, inventory, and employee relations, and ensuring company standards throughout daily activities.
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Join Our Culinary Innovative Team: Executive Chef of Toro. As the Executive Chef at Toro , you'll be the culinary maestro orchestrating a symphony of flavors and experiences.
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team dining room cook prep executive chef jobs in Chagrin-falls, Ohio
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