We are seeking a Chef/sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.
chef/sous chef looking for someone possitive and reliable to be part of our team
***WE ARE SEEKING MANAGING PARTNERS FOR THE FASTEST GROWING SOUL FOOD CHAIN IN AMERICA***
* We have a special VIP opportunity for qualified General Managers and Executive Chefs to own and manage their own establishment.
* During COVID are you trying to figure out your next steps?
* Is it time for you to invest your time and talents in a return for yourself and your family?
* We have a special VIP Program for those who meet the following minimum requirements:
- 10 years of Executive Chef or General Manager Experience
- Pass a Criminal Background Check
- Sign a Non-Disclosure Agreement
- Credit Score of 700 or above (Or a business partner or spouse who meets the credit criteria)
Celebrity's Soul Food is the fasted growing restaurant chain in America. Come join our team today! We are seeking General Managers and Executive Chefs to become Managing Partners of their OWN business during this Pandemic. You will thrive in a fast-paced environment and will dedicate your time and commitment to expanding our clientele base to establish the restaurant's brand and reputation in your community. Come join our amazing team today.
Oversee day-to-day store operations
Coordinate with staff for ordering, prepping, and execution of quality standardized product
Check freshness and quality of ingredients
Work with management partners to create a memorable experience for guests
Hire and train all staff members
Previous experience in culinary arts, cooking, or other related fields
Knowledge of cost and labor systems
Passion for food and cooking techniques
Strong leadership qualities
Ability to thrive in a fast-paced environment
Chef Kay Kay is partnering with a high profile restaurant and is in search of an experienced Executive and Sous Chef to assist.
We are looking for a new Executive Sous Chef for one of the top Los Angeles Catering Companies and Restaurant groups. This is an opportunity to work for one of the most well established, high-end catering companies in Los Angeles, serving high-profile clients who demand the utmost in service excellence. We are looking for the best!
Seeking an innovative and creative executive sous chef with a minimum of 3-5 years of experience. A passion for Pastry is an extreme plus.
Must be a strong team leader with experience in high volume catering and during non-Covid times for up to 500 guests. We are a high-end catering company with both on and off site catering events during our regular business operations. Must have substantial off site catering experience.
Job duties will include labor cost and food cost control. Menu development. Execution of large and small high end events. Must work well under pressure. Great team leader. Very organized. Punctual. Ideal candidate will have experience with healthy and gluten free dishes. Knowledge on seasonal cooking and usage of herbs. Experience in packaged grab and go food a plus.
A minimum of 3-5 years previous experience as an Executive Chef, Executive Sous Chef, or Chef de Partie in a high volume, full service establishment is required for consideration.
MUST HAVE experience with French and Asian cuisines as well as healthy gluten free, vegetarian, and vegan dishes
Must have plating knowledge and experience
Basic knowledge of Spanish preferred; bilingual preferred
Supervision of and coordination of all kitchen activities
Daily management of kitchen operations & oversight of employees preparing & cooking food
Sanitation is a must and knowledge of food cost controls, inventory, and P&L statements
Creative menu development
Off-site catering events
Please paste resume in body of email and put "Executive Sous" in subject line for consideration
Job Type: Full-time
Salary: $50,000.00 to $60,000.00 /year
HT Grill in Redondo Beach is seeking an Executive Chef to join our team! HT Grill is an established fine dining restaurant in the Riviera Village in Redondo Beach. We are looking for an Executive Chef to join our team that can continue to drive business thru creativity, a focus on detail and building on the successful team already in place!
Essential Duties and Responsibilities
AN EQUAL OPPORTUNITY EMPLOYER
It is the policy of our organization to provide all persons with equal employment opportunities without regard to race, color, religion, sex, national origin, disability, age, veteran or marital status or any other characteristic protected by federal, state, or local law.
The kind ones is an international sandwich franchise that recent opened in Beverly Hills. We serve simple, made to order sandwiches and breakfast bowls.
We open from 9-3
We are looking for someone to assist in the kitchen and the dining area from 11:30 till 3:00.
Pay is 13.50
Are you a genius at recipe development and implementation? Syndicate is blowing up, and your talent is just what the doctor ordered. This would start off part-time and possibly lead to much more. Bonuses for success.
SOUS CHEF - Grow your career with MERRILL GARDENS!!
Merrill Gardens, a privately-owned family company with a proud history of success is currently hiring a Sous Chef at Merrill Gardens Rolling Hills Estates, CA. Apply now to join one of the most respected senior living operators in the country!
Yes You Can have a meaningful Career!
Watch This! https://www.youtube.com/watch?v=EfHJiSZrqjg&t=24s
We offer our employees:
If you are someone with:
We want to talk with you!
Consider applying to become a Sous Chef with Merrill Gardens!
Our Sous Chefs are responsible for:
We are proud to be certified as a Great Place to Work two years in a row 2018 and 2019 - ranked in the top tier in the country for exceptional workplaces!
Merrill Gardens was recognized as 2016 Family Business of the Year!
Our mission is to provide an inspiring environment for our residents, families, and team members where every life is defined by the possibilities.
If you are a team focused individual with a deep commitment to customer service, please start the online application process to become part of the Merrill family!
Merrill Gardens is an Equal Opportunity EmployerJB.0.00.LN
The Los Amigos Golf Course in Downey, CA is seeking a Head/Banquet Chef. We are looking for a motivated self-starter who wants to be part of a team while developing their own leadership skills. As Head/Banquet Chef, your leadership, creativity and culinary skills will inspire your team to delight our guests with exceptional fare. The Head/Banquet Chef is generally in charge of food production and also supports the Food and Beverage Manager by completing projects as directed. This position has the opportunity for upward mobility with starting pay of $16.00 an hour.
Essential Duties and Responsibilities:
- Ensures adherence to all recipe guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns.
- Lead and manage the quality/quantity of all food preparation for all banquet events.
- Prepare and participate in client tasting menu presentations.
- Must attend all weekly banquet event order meetings
- Review all banquet event orders to ensure all menu items and set-ups are planned for and prepared
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Follow kitchen policies, procedures and service standards
- Follows facility and chef’s safe food handling guidelines.
- Follows all sanitation and nutrition practices.
- Performs additional responsibilities as requested by management
Education/ Experience/ Skills:
- At least 2 years related experience required
- Must be able to clearly and effectively communicate in English
- Excellent interpersonal, verbal, and written communication skills.
- Detail oriented with a strong emphasis on accuracy and time management.
- Ability to interface with various levels of management
- Strong familiarity with OSHA and all local Department of Health Regulations.
- Adherence to all Company and Safety Policies and Procedures.
- Highly responsible & reliable
- Ability to work well under pressure in a fast-paced environment
- Ability to work cohesively as part of a team
- Ability to focus attention on guest needs, remaining calm and courteous at all times
- Valid driver’s license required
- Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40 lbs of force.
Licenses & Certifications
- Valid ServSafe Certification Required
- Merchandise Discounts Golf Privileges
- Meal and Beverage Discounts Job Type: Part-time
We are seeking an Indonesian Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Willing to assist in relocation for the right qualified candidate.
Location: Los Angeles
Employment Type: Full Time
Robata JINYA Hollywood officially launched in 2010, but according to the founder, Tomonori Takahashi, it truly dates back a few decades ago when his father started it all with his own traditional Robatayaki restaurant in Ehime, Japan. Our Izakaya style restaurant has amazing cuisine and atmosphere.
We are looking to hire an experienced Kitchen Manager. If you are dedicated and ambitious, Robata JINYA is an exciting place to grow your career.
Our kitchen manager serves at the ambassador to the JINYA restaurant concepts, ensuring food and services exceeds our standards of excellence. Our kitchen manager provides daily guidance and motivation to all team members, specifically back of house team members, as well as maximizing productivity, maintaining cleanliness and adhering to food quality and standards. The kitchen manager acts as our liaison between our guests, operations team, and our food, leading our team and setting the example.
· Medical Insurance
· Dental Insurance
· Vision Insurance
· Life Insurance
Job Title: Executive Chef
Location: Springdale, UT
Schedule: Salaried/Full-time – 55 Hours Minimum Per Week
Position Type: Management
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions (This is a “hands-on” or “working” chef position). Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas and all support areas.
Education and Experience
High school diploma or GED; 10 years experience in the culinary, food and beverage, or related professional area.
5 Years of professional Italian Kitchen Experience.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 6 years experience in the culinary, food and beverage, or related professional area.
4 Years of professional Italian Kitchen Experience.
CORE WORK ACTIVITIES
Leading Kitchen Operations for Property
Leads kitchen management team.
Provides direction for all day-to-day operations.
Works daily on the line and is present during all peak periods.
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensures property policies are administered fairly and consistently.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Supervises and coordinates activities of cooks and workers engaged in food preparation.
Demonstrate new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Function and Activities
Develops and implements guidelines and control procedures for purchasing and receiving areas.
Establishes goals including performance goals, budget goals, team goals, etc.
Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
Manages department controllable expenses including food cost, supplies, uniforms and equipment.
Participates in the budgeting process for areas of responsibility.
Knows and implements all safety standards.
Ensuring Culinary Standards and Responsibilities are Met
Provides direction for menu development.
Monitors the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented, and create decorative food displays.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures employees maintain required food handling and sanitation certifications.
Maintains purchasing, receiving and food storage standards.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Ensuring Exceptional Customer Service
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Interacts with guests to obtain feedback on product quality and service levels.
Responds to and handles guest problems and complaints.
Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
Reviews comment cards and guest reviews, guest satisfaction results and other data to identify areas of improvement.
Managing and Conducting Human Resource Activities
Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Ensures employees are treated fairly and equitably.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
Administers the performance appraisal process for kitchen team.
Interacts with the front on the house staff on training regarding food knowledge and menu composition.
Observes service behaviors of employees and provides feedback to individuals and or managers.
Manages employee progressive discipline procedures for areas of responsibility.
Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures and supports the Peer Review Process.
Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
DRI is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. DRI does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
We are seeking a Pizzaiolo / Pizza Chef to join our team! You will thrive in a fast-paced environment and dedicate time to streamline the efficiencies of the restaurant's kitchen operations.
We are looking for a motivated, hard-working and talented Sous Chef (will also be working on the line).
Minimum of 3 years of experience as a Line Cook at a dine-in restaurant.
Experience with Grill/Hot Side and Salad Station/Cold Side.
Strong Communication Skills. Able to lead a team.
Comfortable speaking and reading in English. Spanish is a bonus.
Must have very high attention to detail. Proficient in measurements and cooking temperatures. Excellent knife skills.
Positive attitude and respectful. Leadership potential is also something we are looking for in this position.
Comfortable with learning to take nightly inventory.
We are seeking an Executive Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.
Who Should Apply
A creative, curious, plan-in-advance chef who wants to put out high quality food and loves working events on an on-call basis.
Bite Catering Couture is looking for detail-focused, productive catering chefs for on-call prep and event work.
We are looking for somebody curious about food who is a strong chef generalist - excited about using a broad range of food, techniques, ingredients, and approaches as befits a caterer constantly creating menus tailored to a variety of client needs and events.
We run in a fairly detail and process-oriented way and so you'll be attracted to strong process, written recipes, and an understanding of how catering chefs need to work (which are very different than the rules of a restaurant, hotel, food truck, or private chef).
Success in this role generally looks like:
Why work at Bite
We offer a great work environment centered in our Culver City-adjacent kitchen (with natural light!). We're a chef-run company with a focus on high quality productive work (without babysitting) with great colleagues for adults who can manage their own mise en plus, work clean, and follow recipes.
Also note: we value teamwork, curiosity, process, planning, and coaching over yelling and flying by the seat of our pants. We keep a collegial, respectful, quiet kitchen filled with self-motivated chefs.
We seek a talented detail/ process-oriented chef who can help us to produce beautiful and creative food for events and work said events.
With us you will have the opportunity to experience a wide variety of cuisines with a large emphasis on detail and presentation - every day is something new. Every one of our chefs is expected to help with menu ideas. Opinions are encouraged and expected once you understand our philosophy and approach.
We run a "lean" operation off of detailed recipes, prep and event plans which helps us avoid chaos, surprises and maintain a highly productive kitchen. We believe in continuous improvement, so you'll need to help us plan and find/ solve for any errors.
Preferred Education/ Experience
Prep: $15-$18/hr. Event work comes with event bonuses and tips.
Piece of Peace is in the beginning stages of business in Champaign, Illinois. We are looking for a chef in LA to assist us in creating recipes for our plant based menu. The ideal chef is someone with years of experience with plant based cooking. We are looking for someone that is creative with spices and presentation. The dishes you will be helping us create are a breakfast sandwich, and cauliflower bites.
Initially the contract would be more short term, helping us create a recipe(s), with the potential of longer term. We are ready to meet and move forward as soon as possible.
A family of four in Bel Air is seeking a full-time chef to provide lunch and dinner service for the family and their guests. The right chef will be equally adept at executing fine-dining service and taco Tuesday. The family are adventurous and experienced diners and want a menu that features multiple cuisines and new dishes.