Jobs near Golden, CO

“All Jobs” Golden, CO
Jobs near Golden, CO “All Jobs” Golden, CO

Job Description

We are currently seeking a talented, energetic culinary professional as a Sous Chef in Springdale, UT but accepting applicants from all over. We offer excellent pay and great opportunities for growth. We require high volume experience with a stable job history and strong work ethic.

The ideal candidate will be able to...

Supervise preparation and production of food. Oversees the duties and responsibilities of the culinary staff and has responsibility for maintaining an efficient operation, troubleshooting and expediting as needed to ensure a positive guest experience.

Job Responsibilities
• Provides training, support, guidance and direction to culinary staff by being readily available and in kitchen at all times. Provide directions and coordinates the duties of approximately 15 staff members including line cook, prep cooks and stewards.
• Responsible for quality, sanitation and waste prevention through best practices.
• Trains staff in product preparation and presentation. Ensures adherence to product specifications and recipes.
• Monitors and maintains the cleanliness and appearance of the restaurant.
• Assists management with motivating, developing, coaching and counseling staff members to ensure that the proper level of service is being provided to guests.
• Responsible for communicating pertinent information to management team and staff in order to maintain and ensure an efficient operation.
• Forecasts workloads production staff and does advanced preparation according to forecast.
• Displays a positive attitude and practices teamwork to help other team members execute at a high level.
• Notifies chef/manager/supervisor of low inventory and recommends new inventory and communicates opportunities/concerns/situations.
• Demonstrates core values of company every shift.
• Maintains high-level of knowledge regarding the company’s products and happenings.
• Performs other duties and tasks as assigned or determined by chefs, management or supervisors.
• Understands and utilizes all safety and sanitation practices.
• Adheres to all company policies and procedures.

SUPERVISORY RESPONSIBILITIES: Directly supervises line cooks, prep cooks and stewards. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be 18 years of age or older.

EDUCATION and/or EXPERIENCE: High school degree or GED required. Associate’s degree (AA) or equivalent from a two-year college or technical school preferred. One to three years experience working in a supervisory capacity required. Experience in a high volume environment required; or equivalent combination of education and experience.

CERTIFICATES, LICENCES, REGISTRATIONS: Health permit/food safety card. Staff member is required to obtain cards individually and provide proof of possession prior to first day of employment.

Company Description

Dulivia Ristorante Italiano is a new, upscale Italian restaurant concept located in Springdale Utah at the entrance to Zion National Park. Its planned opening will be in the summer of 2020. Dulivia features an open scratch kitchen that will present dishes from the whole of Italy including a wide variety of house made pastas. The kitchen will be home to state of the art cooking equipment that will enable the kitchen team to truly enjoy their craft. Dulivia is seeking top notch kitchen professionals with Italian Restaurant kitchen experience. If you love Italian food and the natural wonders of Southern Utah, then Dulivia Ristorante Italiano may have the perfect job for you!


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Job Description


 


Position Description: Executive Chef/Dietary Manager
Reports to: Executive Director
Scope of Supervision: Supervises Cook, Assistant Cook, Utility Associate, and Server. Provides guidance, training, and direction to Resident Assistants. Liaisons with Members of the Leadership Team. Serves as Manager on Duty as required.


 


Role: Manages the day to day operations of Dining Services. This is accomplished by taking into account Juniper Communities’ philosophy, hallmarks, policies and procedures as well as current federal, state and local regulatory standards.


 


Responsibilities:
 Ensure compliance to Juniper Communities’ philosophy and hallmarks as well as all written policies and procedures that govern the operation of Dining Services.
 Assist in the coordination of effective communication among dining services staff and resident assistants.
 Prepare work assignments and schedules.
 Responsible for procurement of food and food service supplies.
 Responsible for production of food.
 Prepare meals for residents, staff, and visitors.
 Ensure proper sanitation and compliance to all Health Department regulations pertaining to food service.
 Work in concert with dietitian regarding the development of menus, special diets, and cycle menu planning.
 Liaison with Wellness Director regarding dietary needs of the residents.
 Work closely with the Connections Director and the Director of Community Relations in the planning and implementation of special events.
 Maintain necessary records according to regulations.
 Complete all administrative paperwork as required.
 Maintain liaison with residents and family members.
 Through ongoing supervision, oversight, and delegation ensures the provision of a continuous high quality of service within the Dining Services Department.
 Assist in establishing rapport among Dining Services team members to facilitate teamwork.
 Assist in the recruitment and selection of competent Dining Services staff and Resident Assistants.
 Perform continuous, ongoing supervision of all Dining Services staff members including but not limited to training, disciplining, counseling, motivating, and evaluating.
 Ensure all Dining Services staff follow established safety regulations, including fire protection, infection control, and equipment safety.
 Make written and oral reports to the Executive Director concerning the operation of Dietary Services
 Work in concert with other members of the Leadership Team.
 Assist in the planning and implementation of the In Touch Orientation and in service training.
 Submit recommendations to the Executive Director for budget completion, equipment, and supplies.
 Manage and maintains Dining Services budget within established guidelines.
 Ensure adequate food, supplies and equipment is available to meet the day to day operational needs of the Dietary Services Department.
 Serve as networking team member, as directed.


 


Educational/Vocational Requirements:
 A High School Diploma and educational background in culinary arts or food service.
 Previous management experience in healthcare or service related setting.
 Knowledge and ability to operate all food service equipment.
 Knowledge of all applicable governmental regulations.
 Knowledge of the physiology and psychology of the older adults.
 Knowledge of the dietary needs of older adults.
 Aptitude in math for interpreting menus.


 


Behavioral Skills: Embraces and exhibits the Juniper Mindset, Values and Behaviors
o Deliver a Personalized Experience
o Share a Passion for Wellbeing
o Collaborate for the Common Good
o Lead by Example
o Be Accountable for Results


 


General Requirements:
 Must be able to read, write, speak, and understand the English language.
 Must not pose a direct threat to the health or safety of other individuals within the community.
 Attends and participates in mandated yearly training programs and all required meetings.
 Must be able to manage time efficiently so as to achieve goals.
 Adheres to all Human Resources policies, procedures, and code of conduct.
 Respects confidentiality of information and Resident’s rights.
 Performs job in a safe manner, using proper body mechanics, infection control, etc.
 Responsible for proper care of all property, equipment, supplies and financial assets involved in the performance of the job.
 Performs other duties as required.


 


Physical Requirements and Working Conditions:
 Works in an office as well as throughout the community and its premises.
 Moves intermittently during working hours. Movement includes, but is not limited to standing, walking, sitting, pulling, lifting, reaching, carrying, pushing, climbing, kneeling, stooping, and twisting.
 Must be able to push, pull, move and/or lift a minimum of 50 pounds to a minimum height of 5 feet and be able to push, pull, move, and carry such weight.
 Is subject to frequent interruptions.
 Must possess sight/hearing senses or use prosthetics that will enable these senses to function so that the requirements of the position can be met.
 Must be able to assist in the evacuation of residents during emergency situations.
 Able to communicate intentions and directions to residents, staff, families, and others as needed.
 May be subject to hostile and emotionally upset residents, family members, staff, and visitors.
 Works beyond normal working hours and on weekends and holidays when necessary.
 Is subject to call back during emergency conditions.
 May be subject to the handling of and exposure to hazardous chemicals.
 Is subject to exposure to infectious waste, disease, conditions, etc. including tuberculosis, the AIDS and Hepatitis B viruses.
 Is subject to injury from falls, burns from equipment, odors, etc. throughout the workday as well as reactions from duct, disinfectants, and other air contaminants.


Company Description

Juniper Communities a female founded, owned and operated Senior Living Company.

Applewood Place, A Juniper Senior Living Community, provides assisted living and award winning Wellspring Memory Care. Applewood Place Assisted Living, located in a charming neighborhood just south of Golden and ten minutes from downtown Denver and the Rocky Mountain foothills, is a community where older adults enjoy an active lifestyle with just the right amount of individualized support.
Beautifully appointed, Applewood Place offers both standard assisted living for those needing a little help with activities of daily life and a secure environment designed exclusively for individuals with Alzheimer’s Disease and other memory disorders


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Job Description


Master Chef


YouTopia®: We're on a mission to make vibrant health & longevity to 120 a simple & achievable reality for all of us!  If that inspires you, keep reading.


Description


Our early stage, well-funded, start-up YouTopia® is on the path to help millions of people achieve vibrant health through the power of optimal individualized nutrition. A unique opportunity exists at YouTopia® Meals for a Master Chef who is a self-starter with a growth mindset who wants to join a start-up where innovation is valued. As a YouTopian™ Master Chef, your role is centered on setting the nutritional standard and taste across the YouTopia® Meals Platform. You will have experience creating healthy meals that meet the YouTopia® Meals criterion and fit with customer expectations. You have previous experience as a nutritionist and or a chef in a commercial kitchen or food service company.  


Must Have's:



  • Experience championing the development of healthy great tasting recipes

  • A skill set of using common, easily sourced ingredients in order to create simple and straight forward, good tasting, healthy meals

  • Ability to lead the development and creation of nutritional and tasty food options for inclusion in the YouTopia® Meals platform

  • Provide nutritional guidance for the development of meals that fit with the YouTopia® vision.

  • Reviews customer experience data to determine necessary adjustments to recipes and product delivery to ensure high nutritional and high customer satisfaction 

  • Experience clearly documenting and explaining techniques for others to model and re-create those dishes

  • A focus on consistency and high-quality results

  • Familiarity and comfort working with a wide variety of cuisines, across a range of food categories

  • Ability to hire, train, and manage a team of food service professionals, as needed 


Qualifications & Skills



  • 7+ years of experience in the food service industry (experience in a restaurant kitchen, preferred)

  • Completed training in a formal food service management program

  • ServSafe certified (preferred) or ability to complete program within 30 days of hire

  • Knowledge of nutritional values and ability to create and cook healthy food options 

  • Exceptional written and oral communication skill


(Note: This is not an all-inclusive list of duties or requirements.)



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Job Description


The Chart House has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality



Sous Chef / Kitchen Manager – Genesee, Colorado


Essential Duties and Responsibilities:



  • Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style

  • Utilizes leadership skills and motivates employees to ensure cost control and labor management

  • Inspects establishment and observes workers and guests to ensure compliance with occupational, health, and safety standards and liquor regulations

  • Ensures paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms, and payroll records


 


Requirements:



  • At least 2 years of Culinary Management experience in a full-service, structured dining establishment

  • Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality

  • Strong communication, leadership, and conflict resolution skills

  • Stable and progressive work history; Strong work ethic

  • Graduate of an accredited culinary program is a plus

  • Casino, Hotel or Resort experience preferred


 


Benefits:



  • Extensive and well-rounded training program

  • Continued career development and growth opportunities

  • Discount Dining and Retail Program

  • Management Referral Bonus Program

  • Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more


Company Description

Landry's is a multinational, diversified restaurant, hospitality, gaming, and entertainment conglomerate based in Houston, Texas. The company operates more than 600 high-end and casual dining establishments around the world, including well-known concepts, such as Landry’s Seafood, Bubba Gump Shrimp Co., Rainforest Cafe, Morton’s The Steakhouse, The Oceanaire, McCormick & Schmick’s, Mitchell’s Fish Market, Chart House, Saltgrass Steak House, Claim Jumper, and Mastro’s Restaurants. The company also operates a group of signature restaurants, including Vic & Anthony’s, Grotto, Willie G’s, and others. The gaming division includes the renowned Golden Nugget Hotel and Casino concept, with locations in Las Vegas and Laughlin, NV, Atlantic City, NJ, Biloxi, MS, and Lake Charles, LA. The entertainment and hospitality divisions encompass popular destinations, including the Galveston Island Historic Pleasure Pier, Kemah Boardwalk, Aquarium Restaurants, and other exciting attractions, coupled with deluxe accommodations throughout the Houston and Galveston area, including the Westin Hotel in downtown Houston, the Kemah Boardwalk Inn and Luxurious San Luis Resort, including the Hilton and Holiday Inn located on Galveston Island.
EOE


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Job Description


We are seeking an Executive Sous Chef to join our award winning team!  Our long standing catering company is hiring looking for the right individual to start immediately. We are a Very high volume kitchen with Very high food quality standards. The Executive sous chef is primarily responsible for the following:


Responsibilities:



  • Oversee day-to-day culinary operations

  • Creates and maintains a rigorous production schedule

  • Monitors quality of food preparation and presentation and makes adjustments or corrections as needed

  • Assist in the development of menu items

  • Assists to standardize recipes and plate presentations

  • Works with management to create a memorable experience for guests

  • Maintains sanitation procedures


Qualifications:



  • Previous management experience in high volume catering or restaurants

  • Knowledge of cost and labor systems 

  • Passion for food 

  • Strong leadership qualities

  • Ability to thrive in a fast-paced environment


Company Description

Biscuits & Berries' inspired signature service is consistently remarkable. We create one-of-a-kind experiences. Each customized menu is built on the aromas, the flavors, the aesthetic and the ambiance that leave an indelible impression on your guests. We prepare and assemble our artful fare on-site so that it’s fresh and tempting—served hot when it should be hot and chilled when it should be chilled. We use the highest quality ingredients and our dedicated staff is comprised of industry professionals from the top hotels, restaurants and hospitality schools. Whether your event is a corporate gala, business lunch for visiting dignitaries, birthday party, baby shower, engagement party or wedding reception, Biscuits & Berries is the only call you need to make.


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Job Description


Looking for an Exec Sous for one of the best restaurants in Breckenridge. While there is creativity involved, also looking for a chef who can adhere to systems in place, knows the P&L, and not be afraid of volume. Must have experience with managing others, training and development, and working well with the FOH. Will relocate. Excellent pay and benefits. Scratch kitchen- very established restaurant, fantastic executive Chef!


Will pay for relocation!


Company Description

We are an executive recruiting company - we work with the best companies!- Hospitality and Retail!


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Job Description


Seeking beginner or intermediate sushi chef with excellent knife skills and a passion for sushi.


Creativity and the ability to work in a fast pace kitchen environment, with a large staff is a must.


Willing to train the right candidate. Competitive pay and flexible hours, part time and full time available.


Apply in person at 95a Bistro & Sushi or submit resume.


 



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Sodexo has an opportunity for a Executive Chef 3 at the Colorado School of Mines located in Golden, CO. Inspire students through food, teach them what’s possible through sustainable resources.  Relocation Assistance is available! The School of Mines is a prestigious engineering college with an enrollment of 6,700 students. Sodexo features its premiere resident dining "Restaurant Collection" at Mines Market with 8 individual dining platforms and live-action cooking stations where you will interact live with our customers! Reporting to the Operations Manager, the Executive Chef oversees a salaried Production Manager and up to 65 hourly employees. Can you bring the WOW factor to our food production systems for our resident dining program serving up to 2,900 meals per day and $1.3 million in high-end catering?  The passion to serve great food while managing food cost within budget is a must. Food safety, sanitation and are key priorities.  Successful candidates are highly organized and able to handle multiple tasks in a fast-paced environment.  

 

The ideal candidate will have the following preferred qualifications/experience:


  • 3+ years of experience in a culinary leadership role, within a campus setting a plus

  • Strong understanding of financials as they apply to cost controls of food and labor

  • Ability and willingness to develop and train hourly employees

  • High expectations for customer service and quality of food

  • Strong food safety and sanitation and HACCP standards

  • Passion for food and innovation

  • Ability to think out of the box

  • Strong leadership abilities

  • High volume experience

  • Strong computer skills

 

We are looking for candidates who will:


  • Manage the daily food production including production planning and controls

  • Ensure Sodexo Culinary Standards including recipe compliance and food quality

  • Have the ability and willingness to develop and train frontline employees

  • Have high expectations for customer service and quality of food

  • Manage food costing, controls and compliance

  • Develop menus and manage inventory

  • Have a passion for food and innovation

  • Have knowledge of special diets and allergens

  • Knowledge of Sodexo Food Management System DRIVE is preferred

 

Are you an innovative experienced culinarian with the following skills?   


  • Previous success managing high-volume food production (Large Campus Resident Dining account or large Business Dining program)

  • Experience creating innovative menus with demonstrated best practices for increasing the student/customer experience

  • Proven Culinary knowledge: purchasing, inventory, production schedules and Food & Beverage Cost controls

  • Enjoy interacting with clients, students, faculty; being the face of the Sodexo Culinary Team on campus and in the dining hall

  • Demonstrate culinary finesse at head Action Station, sharing passion for food, cooking, sustainability with the students  

  • Successful experience partnering with a client in championing sustainable initiatives and involvement and commitment to the campus and surrounding community

Learn more about Colorado School of Mines at https://www.mines.edu/

 

Learn more about Sodexo’s Benefits 

 

Working for Sodexo:

How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee.

We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance … every day. 

 

Apply Now!

Are you ready to start your Sodexo career? Apply now!

 

Not the job for you?

At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs.


Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training.  Works directly with internal and external clients managing the catering process from beginning through execution. 
Key Duties
- Implements & coordinates the culinary function. 
- Directs & trains cooks & utility workers.
- Ensures food preparation & production meets operational standards.
- Manages catering & retail areas.
- Customer & Client satisfaction.
- Financial management to include food cost & labor management.
- Manages food & physical safety programs.
 

 


Basic Education Requirement - Bachelor’s Degree or equivalent experience

Basic Management Experience - 3 years   

Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.


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Job Description


We are seeking a Cook to join our dedicated kitchen staff! You will assist in the preparation, cooking, and presentation of meals in our professional kitchen.


Responsibilities:



  • Prepare all served food

  • Plan food production to coordinate with meal serving hours

  • Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions

  • Follow standard recipes and special diet orders 

  • Operate standard kitchen equipment safely and efficiently

  • Adhere to all sanitation and food production codes

  • Clean and maintain kitchen equipment, utensils, and appliances


Qualifications:



  • Previous experience in cooking, culinary arts, or other related fields

  • Knowledge of kitchen equipment and cooking techniques

  • Strong attention to detail

  • Ability to thrive in a fast-paced environment

  • Ability to work well in teams


Company Description

Apprentice Personnel is one of the largest independent staffing firms in Colorado and Kansas. With more than a quarter century of experience and a proven track record, we pride ourselves in our ability to deliver exceptional talent in a wide variety of industries at a moment’s notice.

Read more: http://www.apprenticepersonnel.com/about-us#ixzz5CHywTbfF


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Sodexo has an opportunity for a Executive Chef 3 at the Colorado School of Mines located in Golden, CO. Inspire students through food, teach them what’s possible through sustainable resources.  Relocation Assistance is available! The School of Mines is a prestigious engineering college with an enrollment of 6,700 students. Sodexo features its premiere resident dining "Restaurant Collection" at Mines Market with 8 individual dining platforms and live-action cooking stations where you will interact live with our customers! Reporting to the Operations Manager, the Executive Chef oversees a salaried Production Manager and up to 65 hourly employees. Can you bring the WOW factor to our food production systems for our resident dining program serving up to 2,900 meals per day and $1.3 million in high-end catering?  The passion to serve great food while managing food cost within budget is a must. Food safety, sanitation and are key priorities.  Successful candidates are highly organized and able to handle multiple tasks in a fast-paced environment.  

 

The ideal candidate will have the following preferred qualifications/experience:


  • 3+ years of experience in a culinary leadership role, within a campus setting a plus

  • Strong understanding of financials as they apply to cost controls of food and labor

  • Ability and willingness to develop and train hourly employees

  • High expectations for customer service and quality of food

  • Strong food safety and sanitation and HACCP standards

  • Passion for food and innovation

  • Ability to think out of the box

  • Strong leadership abilities

  • High volume experience

  • Strong computer skills

 

We are looking for candidates who will:


  • Manage the daily food production including production planning and controls

  • Ensure Sodexo Culinary Standards including recipe compliance and food quality

  • Have the ability and willingness to develop and train frontline employees

  • Have high expectations for customer service and quality of food

  • Manage food costing, controls and compliance

  • Develop menus and manage inventory

  • Have a passion for food and innovation

  • Have knowledge of special diets and allergens

  • Knowledge of Sodexo Food Management System DRIVE is preferred

 

Are you an innovative experienced culinarian with the following skills?   


  • Previous success managing high-volume food production (Large Campus Resident Dining account or large Business Dining program)

  • Experience creating innovative menus with demonstrated best practices for increasing the student/customer experience

  • Proven Culinary knowledge: purchasing, inventory, production schedules and Food & Beverage Cost controls

  • Enjoy interacting with clients, students, faculty; being the face of the Sodexo Culinary Team on campus and in the dining hall

  • Demonstrate culinary finesse at head Action Station, sharing passion for food, cooking, sustainability with the students  

  • Successful experience partnering with a client in championing sustainable initiatives and involvement and commitment to the campus and surrounding community

Learn more about Colorado School of Mines at https://www.mines.edu/

 

Learn more about Sodexo’s Benefits 

 

Working for Sodexo:

How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission, our core values and the ethical principles that have guided us since 1966. We support these values and help them thrive in each employee.

We strive to make working for Sodexo a genuinely great experience with benefits to promote your professional, personal and financial well-being, and to improve your Quality of Life now and into the future. Our experiences with our over 50 million customers each and every day enable us to develop Quality of Life services that reinforce the well-being of individuals, improving their effectiveness and helping companies and organizations to improve performance … every day. 

 

Apply Now!

Are you ready to start your Sodexo career? Apply now!

 

Not the job for you?

At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs.


Provides culinary leadership within a large sized unit including menu planning, program execution and staff management & training.  Works directly with internal and external clients managing the catering process from beginning through execution. 
Key Duties
- Implements & coordinates the culinary function. 
- Directs & trains cooks & utility workers.
- Ensures food preparation & production meets operational standards.
- Manages catering & retail areas.
- Customer & Client satisfaction.
- Financial management to include food cost & labor management.
- Manages food & physical safety programs.
 

 


Basic Education Requirement - Bachelor’s Degree or equivalent experience

Basic Management Experience - 3 years   

Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.


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Job Description


 


We are seeking Restaurant General Managers, Restaurant Managers, Restaurant Kitchen Managers and Chefs for immediate opportunities with a variety of excellent concepts!


 


Restaurant General Manager, Restaurant Manager, Restaurant Kitchen Manager and Chef Requirements:


· Kitchen Manager or Chef Experience of 2-3 years


· General Manager or Manager experience of 2-3 years


· Experience managing sales volumes of $2-$6 Million


· Solid experience w/P&L’s, Budgeting, Inventory, Hiring/Firing, and Training/Development


· Stable work history


 


Restaurant General Manager, Restaurant Manager, Restaurant Kitchen Manager and Chef Benefits:


· Competitive Salary


· Competitive Benefits


· Health/Vision/Dental


· Paid Vacation


 



Company Description

We/Our client is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status, or any other class protected by federal, state or local law. In addition, we do not discriminate against qualified applicants with arrest and conviction records.

REACH: We have successfully recruited in the hospitality, medical, finance and accounting, and manufacturing and engineering industries. We have a diverse group of clients within each of our industries that support our ability to connect candidates with the opportunities that are right for them.

DEPTH: We approach things a little differently than most recruiting companies. We build relationships with our clients and candidates in order to aid in making a successful long-term match.

SUPPORT: As a job seeker, there are no fees - we are here to support and assist you in finding that successful long-term match. We pride ourselves on being partners and guides with our candidates and clients as we develop an intelligent, hand-tailored process that does not waste their time.

See more information about open positions on our Goodwin Recruiting website: https://jobs.goodwinrecruiting.com/


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Job Description


 


Off Premise Catering Kitchen Manager


We are looking for a KM that will be responsible for overall kitchen performance. This person will work with our team to ensure that food quality and presentation are up to standard for all events and that all events are on time.


Job Responsibilities



  • Ensure highest standards of quality, consistency and presentation for the food service


  • Works closely with the owners to manage kitchen operations including; staffing, scheduling, training, purchasing, food cost control and developing production sheets.


  • Hands on production and execution of JGC seasonal and banquet menus.


  • Work with the owners in developing and standardizing recipes.


  • Ensuring that all kitchen equipment is clean, works and is maintained properly.


  • Ensuring that the kitchen is always safe and sanitary.


  • Must be sociable, work as a team player to assist kitchen staff, dishwashers, catering staff, and coordinators to ensure JGC quality.



  • Establishing the techniques of food presentation.


    Qualifications:





  • Prefer a candidate that has experience in off premise catering or banquet services


  • Must be able to work flexible hours: Days, evenings, holidays and weekends.


  • Culinary degree a plus!



  • Safe Serve certificate a plus!


     


    Full time position


    Salary: $50,000 + per year DOE


    Additional benefits include: paid vacation and 401K after one year of employment.




If you have a love of food and being a part of a great team, send us your resume today!



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Job Description


PURPOSE


The Sous Chef is responsible to assist in the oversite of the back of house operation. This includes controlling food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area.


DUTIES & RESPONSIBILTIES



  • Perform daily line check and safety walk throughs

  • Responsible for BOH cost controls

  • Investigate and review all sub-standard food with BOH team

  • Monitor food waste and make suggestions on how to minimize food waste

  • Assist the Head Chef on menu development and engineering

  • Keep the kitchen running smoothly and adequately stocked with all necessary goods

  • Create an environment of trust and mutual respect

  • Assist with hiring, training, coaching/counseling, skill development and terminations

  • Monitor and maintain highest standards of food quality and guest service

  • Manage staffing levels and controllable costs ensuring they are in line with budget

  • Complete nightly logs and manager reports

  • Monitor and enforce inventory controls

  • Ensure accurate and thorough information regarding menu items and food allergen information is up to date

  • Recognize and cultivate regular guests and repeat business

  • Respond to guest concerns/complaints and correct errors or resolve complaints

  • Comply with all safety and health department procedures and all state and federal liquor laws

  • Maintain company safety and sanitation standards

  • Ensure complete and proper check out procedures

  • Assists and/ or completes additional tasks as assigned


QUALIFICATIONS & SKILLS



  • High School Diploma or equivalent required

  • Bachelor’s Degree in Culinary Arts preferred

  • Proof of eligibility to work in the United States

  • Valid Driver’s License

  • 21+ years of age

  • Minimum of (3) three years kitchen experience

  • Possession of or the ability to possess all state required work cards

  • Knowledge of Windows MS Office, Open Table, Outlook, and back office reporting systems

  • Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls

  • Knowledge of state and local laws as it applies to labor and health code regulations

  • Proper lifting techniques

  • Guest relations

  • Sanitation and safety

  • Full-service restaurant operations

  • Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public


WORKING CONDITIONS


The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job.



  • Small to medium office or shared work space

  • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors

  • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume

  • Fast paced, high volume, full-service restaurant

  • Work varied shifts to include days, nights, weekends and holidays


PHYSICAL REQUIREMENTS


The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.



  • Ability to walk long periods of time

  • Ability to stand for long periods of time

  • Ability to use hands to handle, control, or feel objects, tools, or controls.

  • Ability to repeat the same movements for long periods of time

  • Ability to understand the speech of another person

  • Ability to speak clearly so listeners can understand

  • Ability to push and lift up to 50 lbs

  • Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl


DISCLAIMER


This job description is a summary of duties, which you are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.


Company Description

It was in 1954 that Mexican casual dining was introduced to SoCal with the opening of El Torito Restaurant. Half a century later, Mexican fare has become an integral part of the American dining experience. With its vast portfolio of restaurants and contemporary taquerías, Xperience Restaurant Group continues to honor the flavorful history of Mexican cuisine, leading the way through culinary innovation, superior hospitality and rich and infused flavors.
From the always popular traditional dishes served up at El Torito; to the sophisticated layers of flavor derived of simple ingredients and a wood-fired mesquite grill at El Torito Grill; to the fresh and simple neighborhood favorites plated at Acapulco and Chevys Fresh Mex, Xperience Restaurant Group is a leading Mexican full-service casual dining operator.

Our portfolio of brands include: El Torito Restaurants, Acapulco Mexican Restaurants, Chevys Fresh Mex® Restaurants, El Torito Grill Restaurants, Pink Taco, Sol and Solita, Las Brisas Restaurant in Laguna Beach, CA and, Sinigual Restaurant in New York City

Xperience Restaurant Group is an Equal Opportunity Employer (EOE). Qualified applicants are considered for employment without regard to race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, disability, sexual orientation, genetic information, veteran status or any other characteristic protected by state or federal law.


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Job Description


Mesa Verde is seeking an experienced Chef for a high-volume kitchen operation located in the Denver International Airport. We are a Southwest/Mexican restaurant that focuses on quality fresh food. Applicants must have Sous Chef experience and have a strong work ethic, leadership skills, be organized, self-driven and be savvy in all aspects of the kitchen.


Summary: Assists the Chef with overseeing daily operations of the kitchen; line execution, developing a strong food quality culture, ensuring kitchen is clean and safe upholding all health code standards, holds Team Members accountable for individual performance, has a strong passion for Guests and the development of Team Members.


Specific Duties Include: Assists the Chef with training, coaching, counseling and discipline of BOH Team Members. Communicates job expectations and enforces policies and procedures every day. • Oversees food preparation and portion size, controls productivity, monitors food presentations and overall Guest satisfaction. • Maintains safe, secure, and healthy work environment by establishing and enforcing standards and procedures, complies with sanitation and federal, state and local legal regulations, oversees food preparation, safety and security • Maintains proper inventory levels based on sales levels, evaluates the quality of fresh food and food product deliveries, establishes inventory levels and cost controls. • Maintains equipment supplies, performs preventive maintenance.


You must be able to show a stable work history.


We offer bonus potential, medical, dental, vision, 401k, paid vacation.


Salary is based on experience levels


You must be able to pass a 10 year Federal background check and have a valid US passport or birth certificate to work at DIA


Company Description

Yes Quiznos DIA does have full service restaurant Mesa Verde Bar & Grill along with a coffee shop with Lavazza and a great whiskey bar called the Blue Sky Bar all located at Denver International Airport. Our full service kitchens are almost all scratch and we strive to give the traveling guest what they don't expect in an airport dining environment. We have been operation full service since 2004 at DIA.


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Job Description


Bittersweet is looking for an experienced professional Sous Chef, working hours are required Tuesday through Saturday, totaling approximately 40 to 50 hours a week.



This opportunity will demand a high level of commitment, work ethic, and creativity and has the potential to be a rewarding career experience. Your success will depend on your self-motivated ability to create a unique, seasonal as well as ever changing menu. Though direction and supervision is provided, you will be responsible to self-manage and create on your own. Any candidate must be with others and on their own. Our kitchen requires a team-work attitude and engagement with others on a daily basis. Advanced to expert culinary knowledge required, but a degree is not necessary. You will be required to participate in additional duties including but not limited to aiding others with daily prep as needed, help other team members plate items during service, daily and weekly cleaning projects, putting your own order together, etc.


Bittersweet sources the best ingredients from local farms as well as our own garden from which you will be encouraged to take your inspiration. Scratch cooking is required for all aspects of each dish. If you are used to thawing frozen product from a box, please do not apply. This is not a learn-on-the-job type of position. Culinary skills and recipes must be honed; however creativity will be fostered during your time with us.


Education


· High School diploma and culinary training


· Culinary Degree is helpful, however not necessary



Qualifications:


· Knowledge of the Food Service and Hospitality Industry


· High level of experience in culinary foods production, research and preparation


· Demonstrated ability to conceptualize and create an entire menu and change items often


· Creativity and artistic ability


Please respond by e-mail with resume


Thanks


Management


focused, passionate and respectful of the opportunity and others as well as possess the ability to work


 


 



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Job Description


Biaggi’s | Midwest Restaurant Company
Hiring: Sous Chef in Colorado Springs, CO
Salary: $50,000 Base + Generous Benefits Package
Relocation Assistance and Sign-On Bonus
To apply, send resume to: careers@biaggis.com


We are proud to announce our steady growth throughout the Mid-west, successful and thriving debt free company and our two public favorite high-volume scratch kitchen concepts, Biaggi’s + Ancho & Agave!


The Sous Chef will be part of the culinary team that serves a made-from-scratch menu. They will work alongside the Chef in executing culinary and managerial skills to help maintain and enhance the guest’s satisfaction as well as develop team members.


REQUIREMENTS:



  • Must have 2+ years of management experience in a full service, moderate to high volume restaurant.

  • The ability to organize and lead a team

  • Strong communication skills

  • Strong leadership skills

  • Ability to speak and understand Spanish a plus

  • Able to work ten hour-plus shifts plus ability to stand for extended periods of time

  • Able to carry up to 50lbs as needed


Benefits:



  • Extremely competitive salary

  • 401K with match

  • Health Insurance

  • Dental

  • Life Insurance

  • Short and Long Term Disability

  • Paid Vacation after 6 months

  • Relocation Assistance

  • Sign-on Bonus


To apply, send resume to: careers@biaggis.com


Restaurant | manager | restaurant manager | restaurant management | management | restaurant career | full service | FOH manager | BOH manager | general manager | kitchen manager | service manager | general manager | assistant general manager | restaurant general manager | general restaurant manager | assistant manager
| Fast Food | Quick Service | Executive Chef | Team Lead | Shift Manager | Shift Lead



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