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Prepare and serve lunch to children ages 15 months through kindergarten.  Our menu is straightforward and easy to prepare.  Dishes cleaned and sanitized.  Morning and afternoon snacks prepared.  Food sanitation certificate a plus, but will train the right candidate.  Perfect job for culinary students or a parent with a child in school during the same hours 8 am-2 pm!


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Food prep, customer service, inventory, opportunity for promotion. 


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Bartavelle Cafe Seeks Experienced, Passionate Cook

After nearly 8 years at our sweet little spot between Acme Bread and Kermit Lynch Wine Merchant, we have met the moment and moved into our new spot as a take-out only cafe and shop, with contact-free service from 8-2 Wednesday-Sunday.

Our new home at 1609 San Pablo Ave (previously known as the Bartavelle Annex, which was our prep kitchen) is shaping up to be a lovely and functional place to work and our community has made it clear that they are happy to have us back! (You can find out more about us in the Business Overview section.)

We are currently seeking an experienced and enthusiastic cook to join our crew, 4 days/week. Duties will include working the line, workshopping and prepping seasonal dishes, maintaining a clean and functional work space, and working well in a collaborative setting. 

We work to foster a SAFE, collaborative and supportive environment. Everyone works masked, washes hands many many times a day, are tested for COVID often, and are careful to protect ourselves and those around us. 

 

Starting pay $17/hr + depending on experience, plus equal share of tips. Health care stipend for full time work (30 hrs/week) after 3 months check in.

 

You:

Have at least one year experience in a restaurant or cafe setting working with fresh produce.

Love food! You respect the ingredients and appreciate the work involved in making something delicious, and you love to cook AND eat.

Love to work hard with a great crew in a supportive and creative setting, and take pride in a job well done.

Enjoy working collaboratively with others and enjoy serving the people.

Are interested and open to learning and sharing your knowledge with others.

OK working weekends and early mornings (7:15 AM start for line shifts, 9AM and later for prep shifts).

We work to create and maintain an environment that is welcoming and supportive of all people. BIPOC, LGBTQ+ and people of all genders encouraged to apply.

Please send us your resume and a note telling us why you'd like to work with us, your pronouns, and your favorite fruit dessert to careers.bartavellecafe@gmail.com.

We look forward to meeting you! 

 

 

 

 

 


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Please note: We are only accepting applications by email (jobs.inna@gmail.com). Absolutely no phone calls or in-person inquiries  (calling us or dropping by to ask about the job will disqualify you from this position on account of not following instructions).

To apply for this job, tell us:

1. Why do you want this job?

2. What steps are you taking to stay safe during the covid-19 pandemic?


What's this work like? we work with different fruit as the seasons change, but the bulk of the job is:


  • prepping fruit (light-weight repetitive hand work)

  • filling and capping jars (1 pound repetitive hand work, using machines)

  • lifting pots full of hot jam (30 pounds)

  • maintaining relentless quality control (every jar of jam has to be perfect. We take pride in our work)

  • cleaning and labeling jars (1 pound repetitive hand-work)

  • cleaning up the kitchen with the rest of the team (and dishwashing pots).

What's the work culture like? 


  • we are a very small team (right now there are two owners + two employees, you will be the third employee)

  • we treat each other with respect and help each other out (if you're looking for a job where you can do as little as possible and miss a lot of work days this isn't the right job for you)

  • we do quality work efficiently, this is a pretty mellow environment. there's not a lot of loud music playing or a lot of socializing. we're very busy and are focused on getting our work done. 

Physical Demands:

Applicants should be able to stand on their feet for the whole day, lift 50 pounds (bags of sugar), climb ladders, and do repetitive tasks with their hands (repetitive weight up to 1 pound).

Language Requirements:

Our kitchen team only speaks English. Every day we do different work that requires communicating with the rest of the team, receiving instructions, asking questions. English language proficiency is required.

Other Requirements:

Positive attitude (for real. we have a strict no jerks policy)

And you're probably wondering:

Previous professional kitchen experience welcome but not required. 

The schedule is Tuesdays-Fridays 7:30am-6pm. 

Hourly pay is based on experience and performance.

benefits include 4 weeks of paid time off a year + holidays.


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Urgently searching for Nanny that will work full time or part time as Caterer or House care worker.

Baby sitter,child care and lot more to be done in the house while you get paid.

Apply with your Resume if you're interested.


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Job Description

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

Company Description

https://www.ziprecruiter.com/c/Patrice-Associates/Jobs

About Patrice and Associates:

With over 600 jobs on any given day in all major markets in the US and Canada, our clients are some of the most well-known brands in the Restaurant and Hospitality industry as well as other enterprise support staff. If you don't have a resume we'll write one for you and represent you all the way through the hiring process, coaching you all along the way to ensure you receive the best offer possible, based on your skills, abilities and career goals. We don't just find a job; we work to find you the right career for you.


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Job Description

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!!


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Job Description


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



We/Our Client/Our Clients are equal opportunity employers. 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/Our Client/our clients do not discriminate against qualified applicants with arrest or conviction records.

Company Description

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


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!



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Job Description


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



We/Our Client/Our Clients are equal opportunity employers. 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/Our Client/our clients do not discriminate against qualified applicants with arrest or conviction records.

Company Description

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




Charlotte Country Club was founded in 1910 and is located four miles east of uptown Charlotte, in the historic Plaza-Midwood neighborhood. Charlotte Country Club is known as a top 10 private club in the US. The club was also recognized as a Top-50 Platinum Club of the World by the Club Leaders Forum.


 


We currently have a Full-time opportunity to join the team of world class Executive Chef, Laurent Pillard! You would be working alongside Chef Laurent, a Michelin Star awarded Executive Chef, and his dedicated culinary team.



Summary: 


 


  • Prepare and cook on the line for our dining rooms. 

 


Essential Functions: 



  • Preps and cooks on the line 

  • Operates food production equipment according to manufacturers’ instructions 

  • Carefully follows standard recipes while preparing assigned items for service 

  • Assists in plating food items 

  • Cleans preparation/serving equipment and workstation areas 

  • Consistently uses safe and sanitary food handling practices 

  • Maintains cleanliness, safety, inventory, and the highest quality at all times 

  • Cooperates with all co-workers 

  • Completes job duties with minimal supervisory direction, including appropriate judgment 

  • Always provide first class service to our Members and co-workers through culinary excellence and teamwork 


 


Qualifications & Requirements: 



  • We are seeking individuals with previous experience, preferably in upscale or fine dining establishments, or persons who are pursuing a culinary career 

  • Knowledge of and ability to prepare, cook and serve meals 

  • Knowledge of proper nutrition, sanitation and safety laws and standards 

  • Must be able to read, write and speak in English 

  • A team spirit and positive attitude is a must 


 


Physical Requirements: 



  • Must be able to lift 35 lbs., stand for long periods of time, and climb stairs daily 

  • Ability to bend, and lift frequently 

  • May encounter temperatures ranging from 32 degrees to 425 degrees around equipment 

  • May occasionally walk on slippery surfaces 

  • Noise level in the work environment can be occasionally loud 


Hours/Schedule:


  • Must be able to work nights, holidays and weekends.

 


Benefits:  Our team members are a friendly group of professionals!  We enjoy a beautiful working environment, free meals, employee outings & events, golf & tennis playing privileges, and an assortment of medical benefits & perks for eligible team members, including paid time off, 401(k) match and health savings account contributions from the Club. We have a positive work environment with a dedicated, hardworking, and fun-spirited team and polite and respectful leadership.


The Company:



  • Charlotte Country Club is a premier, exclusive private country club located in the heart of Charlotte, North Carolina in the Plaza-Midwood neighborhood.

  • Charlotte Country Club was founded in 1910 and is the oldest club in Charlotte. 

  • Our Club is honored to have been named a Top 20 Platinum Club of America. 

  • Our leadership supports professional development and community and industry involvement.

  • Our Club is committed to service excellence. Our exceptional staff strives each day to provide an unparalleled country club experience and make our Members ‘raving fans’. 


 


Charlotte Country Club embraces diversity and encourages all applicants to apply.  No phone calls please. 


Pre-Employment 
 Candidates must pass a thorough background check and drug screen. We are a drug free workplace.




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Job Description


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



We/Our Client/Our Clients are equal opportunity employers. 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/Our Client/our clients do not discriminate against qualified applicants with arrest or conviction records.

Company Description

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

It all started with a couple friends, a workout group, and a passion to eat healthy. We believe food can be delicious, healthy and quick all at the same time.

We don't cook with gluten, soy, red meat, processed sugars, seed oils or fryers.

Vegetables should look and taste bright and clean, and clean food can be incredibly flavorful.

The Village Den has been a home to many in the West Village for over 30 years and we we hope that you like what we've done with the place.

It is what it is. It's the Village's Den.

Familiar Food • Done Healthy POSITION SUMMARY:

An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction and assist with growth of the menu and brand. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Executive Chef is responsible for all aspects of the day to day operations of the restaurant, production, staff and brand quality. The Executive Chef reports to the Operations Manager and Partners.

DUTIES & RESPONSIBILITIES:

o Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances, and oversee cost management.

o Work closely with staff to ensure that respective jobs are being executed as per company guidelines.

o Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating.

o Structure kitchen by utilizing standard recipe cards and plating guides.

o Secure all reachins and walkins so they are locked.

o Complete line checks to monitor all refrigeration temperatures, rotation and dating of all foods, proper food prep, food freshness and taste as well as the readiness of specials for service.

o Implement closing duties for stewards, line/pantry cooks and ensure all duties are being completed.

o Create and execute daily and seasonal specials.

o Execute all positions on the line and help the line staff as necessary when behind.

o Oversee the production and successful execution of all menu items.

o Ensure complete compliance with all workplace safety and emergency procedures.

o Expedite orders accurately and efficiently to ensure smooth kitchen flow.

o Work closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends.

o Ensure all food is up to the brand quality and standards, all specials are seasonal and current with trends, coach and train the staff to company's brand of food.

o Attend all weekly management and corporate meetings that are scheduled.

o Hold mandatory, monthly kitchen meetings and address all issues that arise.

o Coordinate ordering of items with the purchaser on a daily basis.

o Create and maintain weekly employee schedule.

o Prevent breakage by overseeing kitchen crew.

o Inspire and motivate the kitchen staff.

o Utilize classic techniques and standards in the creation and production of all sauces and stocks, in meat, fish and poultry butchering as well as in the development of flavor profiles.

FISCAL RESPONSIBILITY:

o Actively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters.

o Review monthly profit and loss statement and act on all variances.

o Ensure all overtime is authorized.

o Monitor product mix reports making sure menu items are selling.

o QUALIFICATIONS & JOB REQUIREMENTS:

o Certificate or degree in Culinary Arts preferred.

o Minimum 5 years experience as a chef in a high volume restaurant venue.

o Knowledge of Healthy cuisine as well as a diverse range of ethnic cuisines.

o Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment.

o Possess the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saute, grilling, blanching, etc.

o Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of.

o Impeccable service standards, clean work habits with a great attention to detail.

o Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor.

o Professional demeanor with the ability to interact with all types of team members.

o Proven ability to lead a staff and positively influence employee behavior.

o Must have excellent verbal communication skills and have the ability to work a flexible schedule.

o Bilingual (Spanish/English) preferred but not required.

o Computer knowledge including Word & Excel.

o Must work well both individually and as a team player.

o Strong organization and communication skills.

o Must be able to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week.

o Must be able to facilitate and effectively execute training.

o Ability to manage a large team while delegating tasks and ensuring all work is done efficiently.

o Coordinate with Purchaser if on staff or place orders directly on a daily basis.

o Management certified according to state health department criteria.


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Job Description

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

Company Description

https://www.ziprecruiter.com/c/Patrice-Associates/Jobs

About Patrice and Associates:

With over 600 jobs on any given day in all major markets in the US and Canada, our clients are some of the most well-known brands in the Restaurant and Hospitality industry as well as other enterprise support staff. If you don't have a resume we'll write one for you and represent you all the way through the hiring process, coaching you all along the way to ensure you receive the best offer possible, based on your skills, abilities and career goals. We don't just find a job; we work to find you the right career for you.


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Job Description


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 



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Job Description

City Winery is proud to announce the grand return of our flagship location, City Winery New York, this spring 2020 at Hudson River Park.

City Winery, founded in New York City in 2008 by Michael Dorf, strives to deliver the highest-end combined culinary and cultural experience to our guests who are passionate in sharing enthusiasm around wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining.

We are seeking a high-powered Executive Chef to lead the reopening of our flagship location.

Job Summary
The Executive Chef is responsible for the overall management and oversight of culinary strategies, initiatives, and daily operation to ultimately ensure the highest standards are met for all food prepared in the kitchen and served at our property. This role is accountable for adhering to City Winery’s food culture and style, standards and expectations of food quality, freshness, and presentation, and maintaining compliance all associated regulatory guidelines. This individual will be creative thought leader with a passion for the culinary world and the ability to successfully execute culinary strategies. This role must lead by example in successfully creating and fostering an environment of mutual trust and respect.

Minimum Qualifications
• Minimum 5 years’ experience in an overall kitchen leadership or similar role
• AOS Culinary School Graduate and/or related training is a plus
• Functional working knowledge of all Health Department, OSHA, and all other related regulations
• Demonstrated knowledge of current culinary/ industry trends
• Ability to successfully multi-task, delegate, and manage several projects/tasks at once in a high pressure, fast paced environment
• Must have demonstrated decision making and trouble-shooting skills with superior level of attention to detail
• Financial/business acumen and excellent analytical skills. Ability to meet budgets including labor, food and applicable direct operating costs
• Ability to effectively train, develop staff and build team morale
• Ability to work collaboratively and professionally across company levels in achieving overall company and business goals
• Excellent interpersonal skills including verbal and written communication skills, and the ability to lead and work as a team
• Excellent time management and organization skills
• Must have demonstrated ability be a creative thinker
• Must be fluently literate including ability to read, write and communicate using English language, conduct business related mathematics and analyze data as required.
• Must have proficient computer and technological skills
• Must have Serve Safe food handler’s certificate
• Ability to perform physical requirements of position including standing and walking around for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds
• Able and willing to work a flexible schedule including nights, weekends and holidays

Overview of Responsibilities
• Oversee all areas of culinary operations. Works hands-on to schedule, coordinate, and supervise all activities of multiple shifts. Manage all kitchen staff, delegate responsibilities, set deadlines, and maintain accountability
• Teach and adhere to City Winery philosophy, culture, and commitment to quality food and service
• Continually monitor production procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at highest level
• Supervise kitchen management to ensure all daily and weekly standard operating procedures are followed, including but not limited to following recipes/methods, quality measures and specs, product utilization, deadlines, daily/weekly/holiday planning, purchasing communication and inventory planning
• Lead by example and enforce all Company policies, procedures, guidelines, and practices
• Direct and oversee proper training of kitchen staff in the proper storage, preparation, cooking, garnishing, and presentation of food.
• Establish goals, anticipate and resolve problems concerning all facets of the kitchen
• Execute, follow up, and ensure sustained future for all culinary related projects, tasks, initiatives
• Develop production methodologies to increase efficiency, productivity, quality and/or consistency in the kitchen
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times, in compliance with established standards. Inspect supplies, equipment, or work areas to ensure all kitchen equipment is cleaned and operating safely and properly i.e. refrigerators, ovens, freezers, stoves, etc.
• Report to work at scheduled time, neatly groomed and in the correct uniform
• Attend and participate in all scheduled meetings and training
• Partner with and work collaboratively with internal Company divisions to achieve overall company and business goals
• Perform and complete all projects/tasks/ objectives as requested by upper management and Company leadership

This is a full time role eligible for benefits including a generous paid time off package, medical, dental, vision insurance, life & ad&d, 401K, and flexible spending accounts.

We use eVerify to confirm U.S. Employment eligibility.


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Kickapoo Casino is Hiring for: Submit Resume/Application to: Human Resources P.O. Box 733 McLoud, OK 74851 Fax: (405) 964-7382 Email: hr@ktogaming.comrecblid v7sdqmojfjw4zwa6njb53yanpnrnjv


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Job Description


 


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


Company Description

Horizon Hospitality is continually recognized as the most highly-respected recruitment firm for the hospitality industry.

When you’re applying for a job, you want to feel like more than just a page in a stack of resumes. You want to know that you’re seen as a person, and to be recognized for your unique talents and experience! The Horizon Hospitality recruiters are committed to making that happen, and to helping you find the next step in your career.

For over 20 years, the recruiters at Horizon Hospitality have been cultivating relationships with hospitality clients across the country, with exclusive access to confidential searches that you won’t see on any job boards. If a Horizon Hospitality recruiter reaches out with an opportunity, you know it will be worth hearing about.

Our clients continue to work with us because we are committed to finding the right talent to fit their needs, and we promise to do the same for you.

What to Expect When Working with Horizon Hospitality Recruiters:
• We will take the time to understand your career direction and goals.
• We will ensure that you are fully prepared for every step of the interview process.
• We will provide consistent and honest communication at every step.
• Your information that you share is always fully confidential.
• Our goal is to connect you with an opportunity that perfectly bridges your existing skills and experience with your future hospitality career!

Sanford Rose Associates, the nation’s 9th largest network of recruiting firms, recognized Horizon Hospitality’s excellence and achievements by naming them “SRA Office of the Year for 2019.”


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Job Description



Executive Sous Chef - Well-known Private Group - HIRING THROUGH COVID!
Upscale Dining - Apply Now

$60-70k

Our company is in search of a Executive Sous Chef  with the ability to keep up with a fast-paced work style. The Executive Sous Chef must be able to stay organized and manage a team of professionals. If this sounds like the Executive Sous Chef  career you would like, Apply Today as this dream career will not last long! Since our first restaurant opened over 35 years ago, we’ve become a well-known & respected company in the region. Our goal is to bring the latest culinary trends, and twists on old favorites, in an environment which makes people feel at home. With a rich history and a promising future, we’re looking for Chefs who want to expand their horizons and grow with us!



Qualified individuals will be a natural leader and have impeccable cooking technique. 



Title of Position: Executive Sous Chef

Qualifications:


  • 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




Apply Now Restaurant Manager located in Wayne, PA!

$60-70k


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Job Description


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 BethlehemSterling 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.


 


Company Description

We believe that Sterling Heights Gracious Retirement Living is so much more than walls and windows - it's a place for our residents to enjoy home-cooked meals, game nights, or a quiet evening with family and friends.

At Hawthorn Senior Living, our retirement communities offer seniors the opportunity to enjoy the benefits of living in a community environment while maintaining independence and privacy. Our caring concern for our residents is the foundation that leads to outstanding resident services. As contributing members of the communities we serve, what is most important is that we love our residents. We care about people and because our residents deserve the best, we are looking for employees who understand caring and compassionate customer service. Working in our retirement communities, you will have the opportunity to make a difference in the lives of our seniors every day.


See full job description

Job Description


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




See full job description

Job Description


 


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


Company Description

Patrice and Associates is the recruiting engine that fuels the restaurant, retail, and hospitality industry. We are specialized recruiters for all restaurant, retail and hospitality jobs, and we have connections that build rewarding careers and grow great brands. We are working with one of the world's largest hospitality companies across six continents. They offer individual consumers and business customers a broad array of hospitality products and services as well as various accommodation alternatives and price ranges through their premier portfolio of world-renowned brands.

EOE - Equal Opportunity Employer


See full job description

Job Description


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.


Company Description

Castaway is in its 14th year of business. Our island style bar and grill attracts people from all over the country. We have the highest ratings in town on social media sites such as Yelp and have a great regular customer base. Our front of house staff is known for bring friendly and attentive and so is the kitchen for serving quality food. Our menu consists seafood entrees and apps, sandwiches, a raw bar with a happy hour, and other delicious plates.


See full job description

Job Description


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.




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Job Description


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.



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Job Description


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.


Company Description

We create excellence for the dining service experience through education, innovation, and leadership for the senior living industry.


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Job Description

One of the country's top Chef-Driven steakhouse groups is searching for a strong Culinary Leader in Dallas. The Sous Chef will manage a 100% scratch high volume kitchen and responsible for executing at a very high level. Systems driven company who are employee focussed, offer excellent growth potential throughout the U.S, compensation, and benefits.


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Job Description

Francis & Staub - La Rotisserie - located in the Flat Iron District between Broadway and Park Avenue - is looking for a creative , hard-working and passionate Executive Sous- Chef to join our team. Our commitment to quality has earned us a strong reputation throughout New York City. Ideally trained with a foundation in Fine Dining, Rotisserie and Brasserie concepts, the ideal candidate should have a solid New York City Market Experience along with demanding leadership and management skills. As a responsible team player with strong communication and interpersonal skills, She or He must also be a mentor to her/his Team and have a friendly, approachable and composed disposition to all interactions.
if you feel you see yourself with the above attributes, please feel free to reach out .


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Job Description


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


Company Description

We are the largest hospitality, restaurant, sales and recruiting network in the U. S., with over 100 offices connecting talent across a variety of companies.

Patrice and Associates partners with the largest hospitality groups and with local independent establishments. We know the hiring managers and will present you directly to the opportunities that match your goals.

We want to hear from you!!

EOE - Equal Opportunity Employer


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Job Description


Executive Chef

Upscale Casual – Lively and Passionate




Our Company is actively enlisting the finest Executive Chef in the hospitality industry to be a part of our Team. We seek high-energy leaders focused on providing exceptional service ensuring each dining Guest has a stellar experience. Apply Today for our location in Chesapeake Beach, MD. We are as passionate about Team Members as we are about our Guests. We are seeking for an Executive Chef who is able to build a talented, dedicated staff and guide them towards a common goal. We are an expanding company operating a flourishing, upscale Italian concept with a focus on a delectable menu while exceeding our expectations of service for our guests. Our company has successfully grown to over 100 locations nationwide with average unit sales of 5.6 million. If you would like to take advantage of an opportunity to truly grow both personally and professionally as an Executive Chef with an industry leader who will foster and mentor your skill development and growth, Apply Today for our location in Chesapeake Beach, MD.



Title of Position: Executive Chef


Job Description: The Executive Chef will showcase their leadership qualities by hiring, managing and guiding all Culinary Team Members as well as being responsible for creating a kitchen atmosphere that thrives on teamwork and welcomes constructive feedback. The Executive Chef in this position will ensure all food safety and sanitary regulations are abided by 100% of the time, and will take pride in all dishes prepared while maintaining consistency in taste and quality. The Executive Chef will be expected to focus on exceeding guest expectations while at the same time driving revenue and maximizing profit.



Benefits:


  • 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 




Qualifications:


  • 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




Apply Now – Executive Chef located in Chesapeake Beach.


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