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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.
$100,000 - $110,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Executive Sous Chef is responsible for developing and executing culinary solutions to meet production, presentation, and service standards. Aramark is currently seeking an Executive Sous Chef to support Citizens Bank Park, home of the Phillies.
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The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Director of Food Services.
$80,000 a yearPart-timeExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Under direction of the Lead Cook, Food Service Supervisor, Food Service Manager, Production Manager, or Executive Chef, the Cook is responsible for preparing food according to standard recipes and ensuring superior quality food which meets standards for flavor, texture, appearance, temperature, nutritional value and palatability for patients, patrons and catering guests.
Full-timeExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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Position reports to the Executive Chef. Responsibilities Supervise daily production of food for all the catered events; control food and labor costs, ensure preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food.
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Sodexo, leader in quality-of-life services is seeking a Executive Chef 2 for Cooper University Hospital located in New Jersey. implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO’s, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.
Full-timeExpandApply NowActive JobUpdated 10 days ago - UpvoteDownvoteShare Job
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Reports to: Executive Chef, Sous Chef. Prepare food items according to consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for lunch and/or dinner service.
Part-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Professionally braise, sauté, broil, boil, stew, steam, bake and grill to proper cooking time and temperature; safely hold food at all times. The cook is responsible to ensure the proper recording of HACCP and production records.
Full-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Review sales and food costs daily with the Executive Chef. Develop plans as necessary to meet budgeted costs based upon food cost discussions. Establish the day's priorities and assign production and preparation tasks for back of the house (BOH) Kitchen Staff to execute.
Full-timeExpandApply NowActive JobUpdated 24 days ago - UpvoteDownvoteShare Job
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The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards.
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Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards.
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A Line Cook is an hourly, non-exempt Family Member who reports directly to the Executive Chef. The Line Cook provides quality service in all areas of food production for menu items and specials in designated outlets in accordance with company standards.
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Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef. Prepare food of consistent quality following recipe cards and production and portion standards.
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The Banquet Chef supervises food production personnel and assists with food production tasks as needed to ensure that The Merion Cricket Club food quality and cost standards are consistently attained.
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Contributes to food cost management through attentive dating, labeling, and rotation of inventory. Demonstrates and shares a solid knowledge of the menu, and ensures proper preparation of all food items to consistently meet standards.
Full-timeExpandApply NowActive JobUpdated Yesterday
executive chef food production jobs in Philadelphia, PA
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