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Executive Chef, Restaurant Manager, Sous Chef, Kitchen Manager

EXCITING OPPORTUNITIES!!!!

GREAT BENEFITS!!!!

JOB SECURITY!!!!

About the opportunity:
This is your opportunity to join a stable company with a dynamic operating team, where your creative ideas will be encouraged. Here, you're not just a number in a corporation. Your efforts will be rewarded with an exceptional salary and attainable bonuses.

You will be responsible for running effective, smooth operations while under the direction of the General Manager/District Manager You will participate in training, coaching and development of staff, track inventory, maintain store cleanliness and upkeep and participate in promotional programs. You will also lead an enthusiastic team in order to ensure guests have the best experience possible.

Responsibilities
- Work under the direction of the Director of Northern Dining Division/General Manager in running a popular restaurant
- Supervise hourly staff to ensure company policies & procedures are met consistently
- Guide staff to ensure high quality service to guests
- Building business through creative promotions and perfect execution
- Oversees corporate catering program
- Administrative responsibilities for restaurant
- HR compliance, staff discipline
- Ensure compliance
- Some financial reporting

About the position/company:

Growing company. Highly prefers to promote from within – meaning big advancement opportunities
Solid training program
Challenging position that allows for personal growth
Attainable bonus program for all Managers
Ongoing training and development
Approximately 50-55 hour work week.

Benefits:

Health Insurance: After 60 days of employment, candidate will have the opportunity to enroll in the health insurance offered to employees of BFRG. Big Fish Restaurant Group will contribute $200/month towards the health insurance premium each month as an incentive to employees. Health Insurance plan is GBS Healthy Advantage. Gold tier plan for individual only is $446/month so employee would pay $246 out of pocket each month. That deductible is $250/$500.

Vacation: Once employed for 6 months, employee will be eligible for 5 days or one work week paid vacation. Then 10 days or two work weeks paid vacation every year thereafter. Vacation days must be approved by the General Manager. These hours cannot be carried over. Vacation pay will not be paid if terminated or if member quits.

IRA Bonus Program:

BFRG will contribute a percentage of the total confirmed deposits made into an employee’s personal IRA account in the form of a bonus check written out to the employee. (Taxes will be taken out of this check just like any other bonus check.) This program is not governed by anyone other than BFRG, nor are we required to do this. We strongly believe in the long-term financial well-being of all our team members and encourage each and every one of you to participate.

A team member must be employed by BFRG for six (6) months to be eligible to receive an IRA bonus at the end of the year.

Structure: The maximum amount anyone can contribute to his/her own IRA for each tax year is $6000, per IRS regulations. The company will match a percentage of your contribution as follows.
Directors & Leadership Team: Will receive 40% of their total confirmed deposits.
General Managers of our full-service restaurants: Will receive 35% of their total confirmed deposits.
Front of House Managers and Head Kitchen Managers: Will receive 30% of their total confirmed deposits.
EOE - Equal Opportunity Employer

Landmark, waterfront, full service restaurant & lounge located in Southeastern Connecticut with over 60 year history. Has recently reopened after extensive, upscale modernization and renovations. We are currently accepting applicants for both Executive Chef and Chef de Cuisine positions.

We are seeking an experienced chef with great personal references and a solid, steady work history, and/or extensive culinary education, to join and help shape a larger established restaurant culinary team. Creativity, passion, & outstanding communicative skills a must, along with a keen sense of controlled labor & food costs. Exemplary standard of kitchen cleanliness is also required. Outstanding long-term opportunity for the right person. Please forward your resume/references for consideration. We look forward to hearing from you!!

Have you trained with a Sushi Master and are now ready for your own Kitchen? We are close to the Grand Canyon and see many locals and visitors each year. Executive Chef needed - you must enjoy training and developing people. Send me your resume today!

Sushi Chef/Executive Chef Responsibilities:

• Development of local culinary talent in Sushi


• Quality product is a must - ensure standards are upheld


• Oversight of food safety, kitchen sanitation, and HACCP procedures


• Food and labor costs are to be in line with budgets

Sushi Chef/Executive Chef Qualifications:

• 3-5 years of working within Sushi


• Excellent developmental skills


• Other Asian experience is a plus


• Steady tenure, no job hoppers is a must


• Opening of restaurant

Sushi Chef/Executive Chef Benefits:

• PTO


• Bonus structure


• Quality of life


• Relocation reimbursement

Very popular Hampton Institution is seeking an Executive 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. 

Responsibilities:

• Oversee day-to-day culinary operations


• Coordinate food and kitchenware orders


• Check freshness and quality of ingredients


• Assist in the development of menu items


• Standardize recipes and plate presentations


• Work with management to create a memorable experience for guests

Qualifications:

• 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

Please submit resume for consideration. Thank you!

If you are a self-motivated Executive Chef with creativity and menu creation, teamwork, side by side working, training, and development and you are looking for a growing company and a ground floor opportunity we would like to see your resume and talk to you.

Restaurant Bistro Chef Responsibilities:

• Team Work - bring employees together and motivate them to provide excellent customer experience, develop attention to detail.


• Ensure policies and procedures are upheld at all times


• Focus on and develop small menus


• Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times


• Implement and manage all restaurant systems


• Ensure that all food is consistently prepared and served according to presentation standards and recipes


• Focused on great food to hit sales goals, service, and appearance, while creating a positive, fun, and productive work environment


• Ensure the security and safety of the restaurant for its guests and staff

Restaurant Bistro Chef Requirements:

• Good tenure at past employers


• 2+ years of Executive Chef experience in a fast-paced environment


• Success in leading teams of 10+ employees


• Excellent communication skills, along with strong interpersonal and conflict resolution skills

A well known and established, nationwide branded concept is looking for 3 Executive Chefs and a Sous Chef in multiple locations. Within a growing concept with very high standards would like to add some solid talent to our Executive Chefs to our team. Our Executive Chefs must believe in quality by consistently upholding defined standards over time.

Executive Chef Responsibilities:

• Executive Chef will make sure quality standards are maintained at all times


• Executive Chef will ensure a high quality of ingredients and food preparation


• Executive Chef will train and manage team members


• Executive Chef will create and adjust staff schedules to meet restaurant needs


• Executive Chef will adhere to all safety and sanitation regulations

Executive Chef ​Qualifications:

• At least 5 years of Executive Chef experience in an upscale restaurant environment


• High Sales Volume $8 Million +


• Control Costs and Achieve Financial Results


• Ability to Train, Develop, and Motivate a Team


• Strong attention to detail

Executive Chef ​Compensation:

• $75k to $95K


• Large Bonus Potential of up to $18k and 401K


• Vacation/PTO


• Health benefits package

Assistant Culinary Director, Executive Chef, Restaurant Manager, Kitchen Manager

EXCITING OPPORTUNITIES!!!!

GREAT BENEFITS!!!!

JOB SECURITY!!!!

About the opportunity:
This is your opportunity to join a stable company with a dynamic operating team, where your creative ideas will be encouraged. Here, you're not just a number in a corporation. Your efforts will be rewarded with an exceptional salary and attainable bonuses.

You will be responsible for running effective, smooth operations while under the direction of the General Manager/District Manager You will participate in training, coaching and development of staff, track inventory, maintain store cleanliness and upkeep and participate in promotional programs. You will also lead an enthusiastic team in order to ensure guests have the best experience possible.

Responsibilities
- Work under the direction of the Director of Northern Dining Division/General Manager in running a popular restaurant
- Supervise hourly staff to ensure company policies & procedures are met consistently
- Guide staff to ensure high quality service to guests
- Building business through creative promotions and perfect execution
- Oversees corporate catering program
- Administrative responsibilities for restaurant
- HR compliance, staff discipline
- Ensure compliance
- Some financial reporting

About the position/company:

Growing company. Highly prefers to promote from within – meaning big advancement opportunities
Solid training program
Challenging position that allows for personal growth
Attainable bonus program for all Managers
Ongoing training and development
Approximately 50-55 hour work week.

Benefits:

Health Insurance: After 60 days of employment, candidate will have the opportunity to enroll in the health insurance offered to employees of BFRG. Big Fish Restaurant Group will contribute $200/month towards the health insurance premium each month as an incentive to employees. Health Insurance plan is GBS Healthy Advantage. Gold tier plan for individual only is $446/month so employee would pay $246 out of pocket each month. That deductible is $250/$500.

Vacation: Once employed for 6 months, employee will be eligible for 5 days or one work week paid vacation. Then 10 days or two work weeks paid vacation every year thereafter. Vacation days must be approved by the General Manager. These hours cannot be carried over. Vacation pay will not be paid if terminated or if member quits.

IRA Bonus Program:

BFRG will contribute a percentage of the total confirmed deposits made into an employee’s personal IRA account in the form of a bonus check written out to the employee. (Taxes will be taken out of this check just like any other bonus check.) This program is not governed by anyone other than BFRG, nor are we required to do this. We strongly believe in the long-term financial well-being of all our team members and encourage each and every one of you to participate.

A team member must be employed by BFRG for six (6) months to be eligible to receive an IRA bonus at the end of the year.

Structure: The maximum amount anyone can contribute to his/her own IRA for each tax year is $6000, per IRS regulations. The company will match a percentage of your contribution as follows.
Directors & Leadership Team: Will receive 40% of their total confirmed deposits.
General Managers of our full-service restaurants: Will receive 35% of their total confirmed deposits.
Front of House Managers and Head Kitchen Managers: Will receive 30% of their total confirmed deposits.
EOE - Equal Opportunity Employer

Executive Chef 

Upscale Casual Restaurants Philadelphia Airport

Salary $85k – 90k

Are you an Executive Chef looking for an exciting new career in the hospitality industry? If so, apply today for our location in Philadelphia, PA.  We provide an enhanced hospitality experience for travelers. Combining technology and design as well as locally-sourced dining options, our company has recreated the way travelers use airports across the nation. If this Executive Chef position sounds interesting to you, apply today at our location in Philadelphia, PA

Title of Position: Executive Chef

Job Description: Our Executive Chef will be a strategic, innovative leader who will create menus and standards leading to exemplary dining experiences across all dining establishments. While reporting to the Vice President of Restaurant Operations, the Executive Chef will lead and train local culinary teams to provide an exceptional dining experience in all restaurant locations through a variety of innovative systems. Key collaboration with our ever-growing set of world class chef partners gives the Executive Chef an opportunity to work with the best in the business in each local marketplace.

Benefits:

• Industry leading compensation


• Health / Life Insurance on date of hire


• Paid Vacation


• A Dynamic, Fun Work Environment

Qualifications:

• The Executive Chef must have 5 years of experience as the top Executive Chef within a $150MM+ organization


• Hands-on experience hiring, training, and developing hourly employees


• The Executive Chef must have a degree from an accredited culinary institution and have the necessary certifications for managerial kitchen positions


• Demonstrate creative ability, excellent communication skills, professional conduct and appearance, and strong organizational and time management skills


• The Executive Chef must be able to handle multiple projects at once and demonstrate expertise in multiple areas such as food costing, menu planning, inventory management and procurement


• Friendly guest service personality and positive attitude exhibited at all times


• The Executive Chef must be willing to travel up to 60% 


• Ability to pass a full federal background check 

Apply Now! – Executive Chef located in Philadelphia PA

Upscale Casual Restaurants located in the Philadelphia International Airport. 

Salary $85 - $90k 

Our client is seeking an experienced Sous Chef for its highly-rated, award-winning restaurant located in Caldwell, NJ. This reputable establishment takes tremendous pride in serving its community, providing delicious food and personal service in a comfortable, relaxed, and fun environment. Additionally, this restaurant has a strong local presence and works incredibly hard to maintain its top-tier status on popular sites like Yelp! and TripAdvisor among being recognized for a host of other awards and accolades

COMPENSATION: $50,000 - $55,000 (commensurate with experience) +100% employer-paid health/dental insurance benefits, retirement, PTO and more!

Sous Chef Qualifications/Responsibilities:

• 3+ years of Sous Chef/kitchen management experience


• High volume experience (3 million +)


• Scratch kitchen experience


• Solid work history and job tenure


• Culinary degree and Serve Safe certification is preferred


• English and Spanish speaking preferred

If you are interested in learning more about this award-winning restaurant, then please apply today or send an updated resume to James Nolan, james@horizonhospitality.com

• Minimum of 2 years of cooking in a professional environment


• A passion for purveyor/local farmer relationships


• Advanced knife handling skills


• Strong leadership skills


• Menu/recipe development 


• Sound cooking skill and technique


• Working all stations


• Food budgeting


• Food cost optimization


• Food safety knowledge


• Staff education


• Professional demeanor with Jedi like temperament
  
  Benefits:
  


• Industry Competitive Salary


• Medical Benefits


• Paid Vacation


• Unlimited growth potential


• Fun Upbeat Environment

Hawthorn Senior Living, an independent and assisted living management company, is seeking caring people that want to make a positive difference in our residents’ lives.

WHY would you consider being a team member with Hawthorn?

Hawthorn is a privately owned senior housing company. We pride ourselves on hard-work, integrity, operating with total transparency and believing that you never go wrong doing the right thing.

We believe that our commitment to people is the reason we have one of the highest occupancies in the industry.

Our foundation of principles and philosophies don’t work for everyone, but they may be just what you’re looking for.

We are currently seeking an Executive Chef for our beautiful independent living community for active seniors in Bethlehem – Sterling Heights.

Overall Job Purpose:

Ensuring the Community’s kitchen produces three (3) high quality, great tasting, well presented and nutritious meals every day, 365 days per year, made from scratch for the Community’s residents while remaining on budget in a clean and safe kitchen environment. Providing leadership for kitchen staff by inspiring and motivating each employee to perform successfully.

Minimum Job Qualifications:

• Prior culinary experience or successful hands-on work experience in high-volume cooking.

· Prior management experience preferred.

About Our Benefits:

We offer competitive compensation and a benefit package that includes paid time off and the opportunity to elect healthcare, dental, vision and disability benefits, as well as supplemental life insurance. In addition, we offer a 401k plan with a match determined by the Company and an employee assistance program (EAP). We also have a very unique culture and love to celebrate year-round!

How to Apply:

If you are interested in this position, please submit your resume for consideration. Sterlingheights.hiring@hawthornret.com

We do pre-employment background checks, employment verifications and reference checks. Sterling Heights is an Equal Opportunity Employer.

POSITION: Director of Culinary Services / Executive Chef

TITLE OF IMMEDIATE SUPERVISOR: Executive Director

DEPARTMENT: Dining

STATUS: Exempt/Salary

SUMMARY

The Executive Chef is responsible for the overall leadership, management and organization of the dietary department. This responsibility includes the management of staff, budget, services, meal preparation, inventory control, menu planning, meal presentation, food safety, resident satisfaction and regulatory compliance. The Executive Chef ensures that policies and procedures established by Orchard are implemented and maintained consistently.

QUALIFICATIONS AND EDUCATION REQUIREMENTS

• Must be 21 years of age or older


• Bachelor's degree in food service management preferred or three (3+) years experience in food service production preferably in assisted living, full service, skilled nursing and or hospitality industries


• Maintains "ServSafe Certification"


• Two (2) years supervisory and management experience including hiring staff, coaching, performance management daily operations supervision, discipline and counseling


• Must successfully clear a background check, TB skin test or x-ray, and health screening


• Current CPR certification


• Must have a valid driver's license


• Current certificate of training for successful completion of the five (5) hour initial fire safety training provided by the Rules and Regulations of the Georgia Safety Fire Commissioner

PRINCIPLE DUTIES AND RESPONSIBILITIES

• Cooks or otherwise prepares high-quality, nutritious meals with excellent food presentation according to recipes and/or menu


• Cuts, trims and bone meats and poultry for cooking; carves meats; and serves sauces, vegetables, soups and other foods


• Portions cooked foods- gives instructions to the kitchen staff as to size of portions and methods of garnishing


• Oversees all kitchen operations including: food and supply orders, food and equipment inventory, food production, batch food preparations and presentation, timely service of meals, portions and special dietary requirements


• Plans, prepares, and executes community special events requiring culinary services in coordination with the Senior Care Counselor/ Executive Director


• Purchases food and supply products, maintains cost records, and works to meet budget guidelines, as approved by Executive Director


• Receives and examines foods and supplies to ensure quality and quantity meets established standards and specifications


• Supervises and trains culinary staff and coordinates their assignments to ensure economical and timely food production


• Schedules work hours and assignments; reviews and monitors dietary staff work performance


• Ensures proper storage and food handling, adheres to all regulations and guidelines


• Maintains, cleans, and sanitizes kitchen equipment and dining room


• Ensures the completion of a dietary card on all residents as well as use of dietary cards for each resident and respite guest at every meal


• Confers with Health and Wellbeing Director to ensure that meals conform to individual residents' dietary restrictions and nutritional requirements as prescribed by physician


• Engages residents in meaningful conversation and activities related to their individual interests


• Acts as primary contact with local health department, maintains 100% rating for all health department and state inspections


• Ensures proper food sanitation and infection control procedures as adhered to at all time


• Prepares report cards/surveys for residents during random meals- Puts plan of correction in place after each negative review and follow through and provides information to Executive Director


• Provide email address and phone number for families for feedback- Always maintains dialogue with all residents/families in the community and address all dining concerns


• Creates and updates Dining Profile Book of ALL residents and makes sure all kitchen staff follows it


• Creates accountability for all kitchen staff- In conjunction with Executive Director, puts an incentive program in place for customer satisfaction and under budget performance


• Creates waste management system to keep track of all waste material- Modifies menu immediately, if needed, if food is wasted- Keeps log of all waste material and modifies due to residents likes/dislikes


• Creates inventory of all supplies such as plates, mugs, glasses, utensils, etc. Keeps track of replacements and notifies Executive Director or Business Director when supply is low


• Coordinates with linen company on napkins, table clothes, aprons, etc.


• Holds monthly "Food for Thought" meetings for AL and MC residents- During summer months and/or major holidays, coordinates with Activity department on cook outs/Dining Under the Stars event


• Creates a competitive environment amongst vendors to compete for business- Vendors offer monthly promotions and at times offer discount on selected items- Stays informed of these discounts and takes advantage of these promotions on monthly basis


• Makes sure all drinking containers are labeled at ALL times


• Maintains consistency in high quality food recipes amongst all kitchen chefs/cooks- Teaches/posts basic recipes in the kitchen if needed (example, sweet ice tea, grilled cheese sandwich)


• Maintains consistency in high quality service by servers- Teaching proper serving procedures to servers and other dining staff


• Responsible for interviewing, hiring and training employees; planning assigning and directing work; apprising performance; rewarding and disciplining employees; addressing complaints, and resolving problems


• Posts kitchen employee schedule on the bulletin board in the kitchen- Must be visible at all times. Emails kitchen employee schedule to Executive Director each week


• Provides dining orientation to all new staff including but not limited to Care staff- Creates power-point, video orientation if needed for training purposes


• Budgetary responsibilities include reviewing financial and budget transactions, assisting with budget development, and budgetary control- Must meet or be below per diem budget-Must put a plan of correction in place and present to Executive Director if over the daily per diem

COMPETENCIES:

• Demonstrates knowledge of nutrition and therapeutic diets


• Works with integrity; upholds organizational values


• Ability to motivate, encourage residents; knowledge of how to adapt life skills to the cognitive and functional ability of each resident


• Inspire, motivate and encourage volunteers and fellow team members to engage residents in meaningful, purposeful activities throughout the day and evening


• Ability to handle multiple priorities


• Possess written and verbal skills for effective communication


• Competent in organizational & time management skills


• Demonstrates good judgment, problem solving and decision-making skills


• Ability to make responsible choices, decisions and act in a resident's best interest


• Ability to work independently without direct supervision by following Orchard Senior Living's procedures and guidelines


• Proficiency in computer skills, Microsoft Office & the ability to learn new applications


• Makes individual contributions to the success of the business and be a key member of an experienced team

ORCHARD EXPECTATIONS:

• Adheres to all Orchard policies and procedures


• Maintains absolute confidentiality of all information pertaining to residents, families, and staff and adhere to all HIPAA rules


• Displays a positive and professional image and attitude in all relationships with residents, families, peers and in the community - Outlined in detail in the employee handbook


• Maintains positive communication and team collaboration


• Serves as an ambassador for Orchard at all times


• Demonstrates ongoing responsibility for self-education


• Maintains resident and personal safety regarding occupational health and safety


• Attends regularly scheduled department meetings


• Responsible for maintaining all continuing education and training requirements for position


• Attends and participates in onsite training and continuing education as required


• Participates in safety program, as requested


• Cooperates to investigate employee injuries


• Promotes and support safety awareness and implement safety operations


• Encourages staff to make suggestions on safety practices


• Participates in regularly scheduled meetings with, Executive Director, department directors and associates


• Participates in orientation of new employees


• Participates in volunteer orientations, training and education as requested


• Maintains appropriate communication with the Executive Director


• Remains updated and communicates state regulation changes to all associates


• Ensures compliance with all state and federal regulations (i.e. OSHA)


• Participates in the risk management programs


• Demonstrates the ability to be innovative and creative and have patience, high energy and resourcefulness in problem solving


• Must always be accessible either by phone or email. Email to be checked regularly


• Assists as requested by the Executive Director in a dining room during resident meal times to ensure residents have a positive experience


• Must always be accessible either by phone or email. Voice messages and emails are responded to within 24 hours


• Participates in the Manager on Duty (MOD) call rotation


• Ability to work evenings, weekends and flexible hours when necessary to meet the needs of our residents


• Follows Business Casual Dress Code policies as outlined in the employee handbook for community and department specific standards


• Only when necessary, uses cell phone solely for conducting Orchard business in common areas of the community; otherwise follows Orchard Phone Policy.


• Perform other related duties as assigned

ORCHARD STANDARDS

All employees are expected to uphold the Orchard F-A-M-I-L-Y mission and vision.

Love, Joy, Peace, Patience, Kindness, Gentleness, and Self-Control

These are the fruits of the spirit you can expect from the Orchard F-A-M-I-L-Y values and best practices.

F-A-M-I-L-Y

First Impressions

All are welcomed with an authentic and inviting experience into the beautiful, well organized, and relaxing home we share.

Accountability and Integrity

We value the ability of our team to be reliable, personally responsible, and to honor their commitment to residents, families, leadership and one another. Accountability involves a process of seeing the need, owning the next step, and staying solution focused.

Meaningful Moments

When it comes to creating a life worth living, each person has unique and individual needs. We are dedicated to creating purpose and wellbeing through connection with our team, local affiliates and organizations, and previous community relationships whenever possible.

Information and Communication

We believe knowledge is power and communication is the lifeline to effective collaboration.

Learning and Leading

Curiosity, willingness, and personal action create the professional path to achieving the orchard FAMILY of excellence.

Yes "we can" Attitude

With a can-do character we are committed to creative solution focused problem solving.

ADA Requirements (essential functions)

Physical Requirements

Lifting

More than 50 lbs, routinely

More than 70 lbs, occasionally

Transfer

150 lb. or greater resident weight

Sitting

EXECUTIVE CHEF

Rock-Solid, Impeccable Restaurant Group offering stability and growth. An opportunity to work in an open kitchen concept with a lively restaurant atmosphere.

Qualifications:

• 5 Years strong experience in casual dining as an Exec Chef with high volume


• Ability to work under pressure with ease, especially during very busy meal periods


• Display strong interpersonal and organizational skills


• Experience with financials, planning, and reporting


• Strong experience in analyzing inventory vs. ordering needs


• Loyal and passionate about service


• Work a variable and flexible schedule which may include nights, weekends, and holiday

You will enjoy:

• Highly competitive salary positioned at the top 25% of the industry


• Medical, Dental, Vision and Life Insurance within 31 days of hire, including domestic partner benefits


• Obtainable quarterly bonuses with an annual potential up to 175% of plan


• Flexible Spending Plans and Tuition assistance


• Market Leading 401(k) Savings Plans with company match


• Paid Vacation every 6 months


• Health Club/Fitness reimbursement

About the position:

• Ultimate responsibility for training, supervising, scheduling, and monitoring all BOH employees


• Ensure foods are prepared in accordance with company standards for quality, freshness, consistency, and timelines


• Ensure all equipment is operated safely via OSHA regulations


• Ensure proper food storage and safe handling practices


• Maintain appropriate stock levels of foods as order volume dictates


• Oversee the Food Cost, Labor Cost, upkeep of Recipe Viewer software

EOE - Equal Opportunity Employer

We are seeking an executive working chef to join our team! Thrive in an enjoyable fast-paced environment and help build the restaurant's brand and reputation. We are looking for an individual that is smart, energetic, creative, and passionate about his/her food.

Responsibilities:

• Work and manage day-to-day culinary operations


• Manage a staff of 10 people


• Coordinate food orders


• Ensure freshness and quality of ingredients


• Assist in the development of menu items


• Standardize recipes and presentation

Qualifications:

• Previous experience preferred but willing to grow with the perfect candidate


• A creative individual with fresh ideas to elevate our menu


• Knowledge of cost and labor systems


• Passion for food, new trends, and business


• Strong leadership qualities


• Ability to thrive under pressure

Details:

• We are located in Ocean Beach, Fire Island, New York. Our town is very unique in many ways. The only way to get to Ocean Beach is by Fire Island Ferry that leaves from Bay Shore, NY. Ocean Beach is a huge tourist destination that brings visitors from all over the world. There are thousands of homes on the island and the ferry brings thousands of daytrippers to enjoy our beautiful beaches, shops, and restaurants daily.


• Unless you are local to Bay Shore you must live on the island. We do have housing for our staff.


• We are open seasonally from March until December.


• There is a bonus program for food and labor cost.

We are open for lunch and dinner seven days a week and host a bustling happy hour daily. Our menu changes four times throughout the year to keep it relevant with the flavors of the season and to accommodate the crowds during high season. We have always taken pride in serving guests above average bar and grill food. Although our bar program is good it has always been the food that has set us apart from other nearby restaurants.

The owner is motivated to find the right candidate that will bring a new and exciting vibe to our menu to help the restaurant continue to stand out and stay with the times. The parent company of this restaurant is rapidly growing and always looking for new opportunities.

Please reply with a resume and any other information that would help you stand out from other applicants.

POSITION: Director of Culinary Services / Executive Chef

TITLE OF IMMEDIATE SUPERVISOR: Executive Director

DEPARTMENT: Dining

STATUS: Exempt/Salary

SUMMARY

The Executive Chef is responsible for the overall leadership, management and organization of the dietary department. This responsibility includes the management of staff, budget, services, meal preparation, inventory control, menu planning, meal presentation, food safety, resident satisfaction and regulatory compliance. The Executive Chef ensures that policies and procedures established by Orchard are implemented and maintained consistently.

QUALIFICATIONS AND EDUCATION REQUIREMENTS

• Must be 21 years of age or older


• Bachelor's degree in food service management preferred or three (3+) years experience in food service production preferably in assisted living, full service, skilled nursing and or hospitality industries


• Maintains "ServSafe Certification"


• Two (2) years supervisory and management experience including hiring staff, coaching, performance management daily operations supervision, discipline and counseling


• Must successfully clear a background check, TB skin test or x-ray, and health screening


• Current CPR certification


• Must have a valid driver's license


• Current certificate of training for successful completion of the five (5) hour initial fire safety training provided by the Rules and Regulations of the Georgia Safety Fire Commissioner

PRINCIPLE DUTIES AND RESPONSIBILITIES

• Cooks or otherwise prepares high-quality, nutritious meals with excellent food presentation according to recipes and/or menu


• Cuts, trims and bone meats and poultry for cooking; carves meats; and serves sauces, vegetables, soups and other foods


• Portions cooked foods- gives instructions to the kitchen staff as to size of portions and methods of garnishing


• Oversees all kitchen operations including: food and supply orders, food and equipment inventory, food production, batch food preparations and presentation, timely service of meals, portions and special dietary requirements


• Plans, prepares, and executes community special events requiring culinary services in coordination with the Senior Care Counselor/ Executive Director


• Purchases food and supply products, maintains cost records, and works to meet budget guidelines, as approved by Executive Director


• Receives and examines foods and supplies to ensure quality and quantity meets established standards and specifications


• Supervises and trains culinary staff and coordinates their assignments to ensure economical and timely food production


• Schedules work hours and assignments; reviews and monitors dietary staff work performance


• Ensures proper storage and food handling, adheres to all regulations and guidelines


• Maintains, cleans, and sanitizes kitchen equipment and dining room


• Ensures the completion of a dietary card on all residents as well as use of dietary cards for each resident and respite guest at every meal


• Confers with Health and Wellbeing Director to ensure that meals conform to individual residents' dietary restrictions and nutritional requirements as prescribed by physician


• Engages residents in meaningful conversation and activities related to their individual interests


• Acts as primary contact with local health department, maintains 100% rating for all health department and state inspections


• Ensures proper food sanitation and infection control procedures as adhered to at all time


• Prepares report cards/surveys for residents during random meals- Puts plan of correction in place after each negative review and follow through and provides information to Executive Director


• Provide email address and phone number for families for feedback- Always maintains dialogue with all residents/families in the community and address all dining concerns


• Creates and updates Dining Profile Book of ALL residents and makes sure all kitchen staff follows it


• Creates accountability for all kitchen staff- In conjunction with Executive Director, puts an incentive program in place for customer satisfaction and under budget performance


• Creates waste management system to keep track of all waste material- Modifies menu immediately, if needed, if food is wasted- Keeps log of all waste material and modifies due to residents likes/dislikes


• Creates inventory of all supplies such as plates, mugs, glasses, utensils, etc. Keeps track of replacements and notifies Executive Director or Business Director when supply is low


• Coordinates with linen company on napkins, table clothes, aprons, etc.


• Holds monthly "Food for Thought" meetings for AL and MC residents- During summer months and/or major holidays, coordinates with Activity department on cook outs/Dining Under the Stars event


• Creates a competitive environment amongst vendors to compete for business- Vendors offer monthly promotions and at times offer discount on selected items- Stays informed of these discounts and takes advantage of these promotions on monthly basis


• Makes sure all drinking containers are labeled at ALL times


• Maintains consistency in high quality food recipes amongst all kitchen chefs/cooks- Teaches/posts basic recipes in the kitchen if needed (example, sweet ice tea, grilled cheese sandwich)


• Maintains consistency in high quality service by servers- Teaching proper serving procedures to servers and other dining staff


• Responsible for interviewing, hiring and training employees; planning assigning and directing work; apprising performance; rewarding and disciplining employees; addressing complaints, and resolving problems


• Posts kitchen employee schedule on the bulletin board in the kitchen- Must be visible at all times. Emails kitchen employee schedule to Executive Director each week


• Provides dining orientation to all new staff including but not limited to Care staff- Creates power-point, video orientation if needed for training purposes


• Budgetary responsibilities include reviewing financial and budget transactions, assisting with budget development, and budgetary control- Must meet or be below per diem budget-Must put a plan of correction in place and present to Executive Director if over the daily per diem

COMPETENCIES:

• Demonstrates knowledge of nutrition and therapeutic diets


• Works with integrity; upholds organizational values


• Ability to motivate, encourage residents; knowledge of how to adapt life skills to the cognitive and functional ability of each resident


• Inspire, motivate and encourage volunteers and fellow team members to engage residents in meaningful, purposeful activities throughout the day and evening


• Ability to handle multiple priorities


• Possess written and verbal skills for effective communication


• Competent in organizational & time management skills


• Demonstrates good judgment, problem solving and decision-making skills


• Ability to make responsible choices, decisions and act in a resident's best interest


• Ability to work independently without direct supervision by following Orchard Senior Living's procedures and guidelines


• Proficiency in computer skills, Microsoft Office & the ability to learn new applications


• Makes individual contributions to the success of the business and be a key member of an experienced team

ORCHARD EXPECTATIONS:

• Adheres to all Orchard policies and procedures


• Maintains absolute confidentiality of all information pertaining to residents, families, and staff and adhere to all HIPAA rules


• Displays a positive and professional image and attitude in all relationships with residents, families, peers and in the community - Outlined in detail in the employee handbook


• Maintains positive communication and team collaboration


• Serves as an ambassador for Orchard at all times


• Demonstrates ongoing responsibility for self-education


• Maintains resident and personal safety regarding occupational health and safety


• Attends regularly scheduled department meetings


• Responsible for maintaining all continuing education and training requirements for position


• Attends and participates in onsite training and continuing education as required


• Participates in safety program, as requested


• Cooperates to investigate employee injuries


• Promotes and support safety awareness and implement safety operations


• Encourages staff to make suggestions on safety practices


• Participates in regularly scheduled meetings with, Executive Director, department directors and associates


• Participates in orientation of new employees


• Participates in volunteer orientations, training and education as requested


• Maintains appropriate communication with the Executive Director


• Remains updated and communicates state regulation changes to all associates


• Ensures compliance with all state and federal regulations (i.e. OSHA)


• Participates in the risk management programs


• Demonstrates the ability to be innovative and creative and have patience, high energy and resourcefulness in problem solving


• Must always be accessible either by phone or email. Email to be checked regularly


• Assists as requested by the Executive Director in a dining room during resident meal times to ensure residents have a positive experience


• Must always be accessible either by phone or email. Voice messages and emails are responded to within 24 hours


• Participates in the Manager on Duty (MOD) call rotation


• Ability to work evenings, weekends and flexible hours when necessary to meet the needs of our residents


• Follows Business Casual Dress Code policies as outlined in the employee handbook for community and department specific standards


• Only when necessary, uses cell phone solely for conducting Orchard business in common areas of the community; otherwise follows Orchard Phone Policy.


• Perform other related duties as assigned

ORCHARD STANDARDS

All employees are expected to uphold the Orchard F-A-M-I-L-Y mission and vision.

Love, Joy, Peace, Patience, Kindness, Gentleness, and Self-Control

These are the fruits of the spirit you can expect from the Orchard F-A-M-I-L-Y values and best practices.

F-A-M-I-L-Y

First Impressions

All are welcomed with an authentic and inviting experience into the beautiful, well organized, and relaxing home we share.

Accountability and Integrity

We value the ability of our team to be reliable, personally responsible, and to honor their commitment to residents, families, leadership and one another. Accountability involves a process of seeing the need, owning the next step, and staying solution focused.

Meaningful Moments

When it comes to creating a life worth living, each person has unique and individual needs. We are dedicated to creating purpose and wellbeing through connection with our team, local affiliates and organizations, and previous community relationships whenever possible.

Information and Communication

We believe knowledge is power and communication is the lifeline to effective collaboration.

Learning and Leading

Curiosity, willingness, and personal action create the professional path to achieving the orchard FAMILY of excellence.

Yes "we can" Attitude

With a can-do character we are committed to creative solution focused problem solving.

ADA Requirements (essential functions)

Physical Requirements

Lifting

More than 50 lbs, routinely

More than 70 lbs,occasionally

Transfer

150 lb. or greater resident weight

Sitting

1 - 3 hours/day

Standing

4 - 5 hour/day

Walking

4 - 5 hours/day

Bend, stoop, squat, and/or twist

Repeatedly throughout day

Climbing stairs

Repeatedly throughout day

Reaching

3 4 hours/day arms shoulder level

Use of telephone

1 - 3 hours/day

Working under pressure

3 4 hours/day

Working rapidly for long periods

2 - 3 hours/day

Use of keyboard/computer, printer, fax, copier

1 - 3 hours/day

Position requires close work; finger dexterity; adequate hearing and vision (with or without correction). Must be able to stand and walk intermittently throughout the working day, as well as reach, stoop, bend, lifts, carry, and manipulates various food products, dietary supplies and kitchen equipment. This Position must be able to lift and/or carry 50 to 75 pounds and withstand exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens, ranges, dish-washing machines, and at steam tables.

May occasionally work longer than 8 hours/day.

Cognitive or Mental Requirements

The following cognitive or mental requirements are necessary on a daily basis:

• Critical thinking


• Reading


• Writing


• Mathematics


• Drawing conclusions from written or computer-generated materials


• Analyzing data or report information


• Creating methodologies for accomplishing a goal


• Conducting research


• Implementing recommendations by coordinating persons and/or other resources


• Developing plans, procedures, goals, strategies, or processes


• Clear verbal articulation of the English language

Working Environment

• Indoors


• Possible exposure to communicable diseases


• Skin contact with solvents or other chemicals such as alcohol, acetone, detergents, bleach, and latex gloves


• Exposure to medical equipment with the risk of lacerations or punctures

This job description is only a summary and is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required by the employee. This document is subject to change at any time.

Job Description for Executive Chef

POSITION TITLE: Executive Chef (Senior Management Level)

REPORTS TO: General Manager / Owner

POSITION SUMMARY:

Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.

Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Executive Chef Duties and Responsibilities:

1. Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.


2. Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.


3. Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.


4. Should be able to provide direction for all day-to-day operations in the kitchen.


5. Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.


6. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.


7. Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.


8. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.


9. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.


10. Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.


11. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.


12. Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.


13. Determines how food should be presented and create decorative food displays.


14. Recognizes superior quality products, presentations and flavor.


15. Ensures compliance with food handling and sanitation standards.


16. Follows proper handling and right temperature of all food products.


17. Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.


18. Reviews  GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.


19. Coordinates with the purchase department for acquisition of needed goods and services.


20. Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.


21. Ensure proper grooming and hygiene standards for all kitchen staffs.


22. Ensures all kitchen employees maintain required food handling and sanitation certifications.


23. Ensure proper purchasing, receiving and food storage standards in the kitchen.


24. Interacts with guests to obtain feedback on food quality, presentation and service levels.


25. Maintain Quality levels of receiving, storage, production and presentation of food.


26. Ensure sufficient staffing levels are scheduled to accommodate business demands.


27. Follows and enforces all applicable safety procedures specified for kitchen and food servers.


28. Discuss daily food cost reports with key kitchen and F&B team members.


29. Review weekly and monthly schedules to meet forecast and budget.


30. Attend the daily morning meetings and other administrative sessions.


31. Identifies the developmental needs of kitchen staffs and provide coaching, mentoring and helping them to improve their knowledge or skills.


32. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.


33. Frequently review finished products for quality and presentation before the orders are send to guest.


34. Able to perform additional duties as requested by the hotel management as and when required.


35. Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

PREREQUISITES:

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

EDUCATION:

Able to demonstrate excellent written and verbal communication in English.

Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.

3 Year Hospitality Management or equivalent Culinary university degree.

EXPERIENCE:

With a minimum of two years experiences in a similar capacity/ function restaurant.

We are seeking an Executive Chef - Dining Services Director to join our team! You will be responsible for providing customers with a memorable dining experience. The Dining Services Director/Executive Chef is responsible for managing all aspects of the food service program available at the community, including staffing; inventory/budget control; food handling, preparation and storage; and sanitation procedures. Adheres to customer service and hospitality philosophy by engaging in excellent customer service to residents and their families, and team members.

Responsibilities:

• Supervise and coordinate all culinary activities


• Oversee guest services and resolve issues


• Ensure a high quality of ingredients and food preparation


• Train and manage kitchen personnel


• Create and adjust staff schedules to meet restaurant needs


• Adhere to all safety and sanitation regulations

​Qualifications:

• Previous experience in food service or other related fields


• Strong leadership qualities


• Ability to thrive in a fast-paced environment


• Excellent written and communication skills


• Strong attention to detail

Dining Services Director/ Executive Chef: APremier Senior Living Community is searching for a qualified Dining Services Director/ Executive Chef. Candidates must be passionate foodies and be committed to executing the perfect meal in a cost controlled environment. Responsibilities include hands-on cooking applications, administrative responsibilities and good sanitation practices. Desired qualifications include a proven record of team work, love for food and a positive work approach in a professional environment. This position requires scheduling, ordering, guest interaction and a focus on resident satisfaction in a leadership position reporting to the Executive Director. This position is located in Atlanta suburbs and offers a great work environment and a balanced work schedule.

Executive Chef nd Kitchen Manager for different concepts

$55,000 - $65,000

EXCITING OPPORTUNITIES!!!!

GREAT BENEFITS!!!!

JOB SECURITY!!!!

About the opportunity:
This is your opportunity to join a stable company with a dynamic operating team, where your creative ideas will be encouraged. Here, you're not just a number in a corporation. Your efforts will be rewarded with an exceptional salary and attainable bonuses.

As Executive Chef,you will be responsible for running effective, smooth BOH operations while under the direction of the General Manager/District Manager You will participate in training, coaching and development of staff, track inventory, maintain store cleanliness and upkeep and participate in promotional programs. You will also lead an enthusiastic team in order to ensure guests have the best experience possible.

As Kitchen Manager,you will be responsible for running effective, smooth BOH operations while under the direction of the General Manager/District Manager You will participate in training, coaching and development of staff, track inventory, maintain store cleanliness and upkeep and participate in promotional programs. You will also lead an enthusiastic team in order to ensure guests have the best experience possible.

Responsibilities
- Work under the direction of the Director of Northern Dining Division/General Manager in running a popular restaurant
- Supervise hourly staff to ensure company policies & procedures are met consistently
- Guide staff to ensure high quality service to guests
- Building business through creative promotions and perfect execution
- Oversees corporate catering program
- Administrative responsibilities for restaurant
- HR compliance, staff discipline
- Ensure compliance for BOH
- Some financial reporting

About the position/company:

• Growing company. Highly prefers to promote from within – meaning big advancement opportunities


• Solid training program


• Challenging position that allows for personal growth


• Attainable bonus program for all Managers


• Ongoing training and development


• Approximately 50-55 hour work week.

Benefits:

Company is an award winning 20 restaurant franchisee experiencing significant growth with new store openings, a strong people-focused culture and positive work environment. Benefits include:

• Bonus


• Rapid Growth Promoted from within


• Full Medical Benefits


• Vacation


• 401k With Company Match 100% of the first 4% after 1 yr of service


• Closed Christmas and Thanksgiving (paid holiday)


• Benefits effective 1st of the month after 60 days

EOE - Equal Opportunity Employer

• 401k Retirement Savings Plan with Company Matching 


• Performance Based Incentives 


• Career Advancement 


• Medical Expense & Dependent Care Reimbursement Plan 


• Life Insurance 


• Disability Insurances 


• Paid Vacation 


• Competitive Pay 


• Work & Life Balance 

• The Executive Chef must have high volume restaurant management experience of at least 3 years


• A passion for mentoring and developing others is a must for the Executive Chef


• As solid track record in achieving financial results is a must for the Executive Chef


• The Executive Chef must be extremely guest orientated with the highest degree of honesty and integrity


• The Executive Chef should make themselves available to the restaurant at all times