Chef De Partie Jobs Near Me

Department: Culinary Company: The Goodstone Inn & Restaurant Reports To: Executive Chef As part of the Goodstone Team, we are committed to inspiring and instilling a passion for excellence and allowing you to excel and grow as a team player. The Executive Sous Chef is responsible for planning and directing food preparation in a fine dining environment. This will involve supervising other culinary staff significantly. The Executive Sous Chef will help with menu planning, inventory, and managing supplies. Also, it aids in ensuring the kitchen is up to safety standards and that staff follows sanitation rules. During mealtimes, the Executive Sous Chef must be quick on their feet and work well under pressure. The Executive Sous Chef is responsible for staff scheduling and coaching when necessary. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The Executive Suos Chef works under the guidance of the Executive Chef. The Executive Sous Chef is responsible for the day-to-day successful operation of the culinary department including but not limited to the following: Menu Planning: Assist and collaborate with the Executive Chef in creating recipes that meet the business's standards, ensuring all food preparation and plate presentations meet Goodstone's commitment to quality. Manage all activities in the culinary department, including food preparation and production, and management and training of culinary staff Ensure efficient, cost-effective operation and profitability of food production Supervise and inspect all preparation and cooking equipment regularly to ensure that they are kept clean, sanitary, and in perfect operating order Ensure that food products, presentation, and plating are of the highest quality and are prepared to serve promptly Assume the role of Executive Chef in their absence Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met Assure culinary personnel is trained in the required cleanliness and sanitation practices Ensure proper planning and execution of event menus Communicate and work well with other departments to ensure overall success Preferred Education and Experience: Minimum of 3 years of culinary experience Minimum two years of culinary management experience in a similar fine dining/upscale restaurant with similar duties and responsibilities Strong leadership qualities Strong attention to detail Knowledge of kitchen equipment and safety procedures Support a culture of enthusiasm, teamwork, and superior service among all departments Food Safety Manager Certificate a plus Supervisory Responsibility: Support the Executive Chef in the day-to-day operation of a luxury Inn and Restaurant. Support and guide the culinary team in all food production, training, full cycle employment processes, sanitation practices, food cost guidelines, and company guidelines. I consistently demonstrate a passion for hospitality, working with all team members to achieve our collective goals. Company Perks and Benefits: Offering full benefits starting on day 61 (Medical, Dental, Vision, Short Term Disability, Long Term Disability, Life Insurance, etc. 401-K Match after a year Vacation and Sick Time Employee Referral and Bonus Plan Additional Duties: Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities required of the employee for this job. Duties, obligations, and activities may change at any time or without notice.

Pay Starts at $70,000! Who We Are White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars, and restaurants in some of the country's best cities to live. We know that the hospitality business, like life, is about how you make people feel. That's where you come in. You'll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow. What You'll Do As the Banquet Executive Sous Chef, you will: Oversee all food preparation operations across the hotel when the Executive Chef is unavailable, maintaining quality, freshness, and compliance with health and safety standards. Collaborate with the Executive Chef to develop menus, execute implementation timelines, and ensure financial objectives are met. Manage daily culinary operations, including staffing, inventory, and portion control, while adhering to corporate SOPs. Train and mentor culinary staff, fostering a culture of continuous learning and professional development. Monitor and manage food-related expenses, including invoices, payroll, and inventory, ensuring budget adherence. Support cross-departmental initiatives with Sales, FOH, and Events teams to enhance guest dining experiences. What You'll Bring Proven ability to lead and manage culinary teams in a high-volume banquet environment. Expertise in menu creation, food preparation techniques, and compliance with food safety standards. Strong analytical and organizational skills for managing budgets, inventory, and operational efficiency. At least 5+ years of Banquet Chef experience in a large-scale operation Excellent interpersonal and coaching skills, with a commitment to fostering a collaborative team environment. An associate's degree in culinary arts or business administration is preferred. What You Can Look Forward To Medical, Dental, and Vision Insurance Paid Parental Leave Vacation and Paid Time Off (PTO) with rollover Complimentary wellness tools Unlimited referral bonuses 401(k) with company match Tuition reimbursement Discounts on hotel rooms, dining, and other travel/entertainment experiences Leadership development opportunities White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates.

Great American Restaurants has an award-winning collection of 14 restaurants and 3 bakeries in Northern Virginia and Maryland offering fantastic cuisine and plenty of fun. We have been named a Top Workplace by The Washington Post, consistently ranking in the top employers in the area for more than 10 years. The dedication of our people is what sets our company apart, offering the best hospitality to our guests and each other every day. Sous Chefs/Kitchen Managers are responsible for ensuring outstanding food quality and recipe adherence through the management of our passionate line cooks, prep cooks, and dishwashers, and Kitchen Supervisors. Benefits: · Competitive base salary · Quarterly bonuses earned through achieving results in hospitality and operations · 3 weeks Paid Time Off (PTO) plus 2 four-day work weeks per year · Enjoy Thanksgiving and Christmas off · Medical, Vision, and Dental Insurance · 401(K) with generous employer match · Dining Card · Gym & Educational Reimbursement · Intense training program and ongoing professional development experiences · Incentive trips earned through performance Desired Skills and Experience: · 2-5 years working in casual, high volume restaurants · Strong understanding of restaurant operations · Ability to lead a team · Hospitality or Culinary degree preferred

To Apply for this Job Click Here We are seeking a creative and professional Pastry Sous Chef for our wonderful rural Virginia establishment. If you are a passionate leader and role model able to excel under pressure in an evolving high-level environment, APPLY NOW for this amazing opportunity in a Michelin-starred kitchen. Pastry Sous Chef Responsibilities Assist in the daily management of the entire pastry staff, ensuring quality control measures are being adhered to Follow through with the Executive Pastry Chef, and Executive Chef's orders Strong kitchen and leadership skills with a proven ability to coach and develop staff Encourage others to come up with operational innovations Supervise team to ensure compliance with OSHA standards Develop workable solutions to solve routine department and guest-related challenges Apply good judgment, able to bend a rule for a guest to create an excellent experience React quickly and effectively to unplanned operational needs, while remaining calm under pressure Accept the need for flexibility and respond to evolving circumstances Qualifications For Pastry Sous Chef Proven experience working as a pastry chef in a fast-paced kitchen environment, preferably pedigree from Michelin Star-level execution Expert skill set in international cuisine and pastry terms and techniques Precise ability to follow recipes and instructions Excellent knowledge of pastry arts, methods, and ingredients Confident and sound culinary techniques with the drive for excellence under pressure Good sense of planning and preparation Diligent and meticulous in making and receiving orders Strong organizational and time management skills Ability to problem solve and react quickly to any issues which arise Skills For Pastry Sous Chef Plan, prepare, and provide consistent quality service in all areas of food production per standards Develop specific goals and plans to prioritize, systematize, and accomplish your work Analyze information and evaluate results to choose the best solution and solve problems Strictly adhere to recipes and standards for product preparation and plating Demonstrate excellent skill and safe operation of all kitchen equipment Must be organized, self-motivated, proactive, with strong attention to detail At Goodwin Recruiting we are committed to our core values. We take our value, Dedicated to Diversity & Inclusion, very seriously and will never discriminate against a candidate or client based on any protected classes. Our clients seek qualified candidates, and that is what we deliver. A person's age, gender, race, sexual orientation, gender identity, national origin, veteran or disability status, or arrest or conviction record has no bearing on whether he, she, or they are able to do the job. We evaluate the knowledge, skills, and abilities that meet the requirements of the position and aim to open doors and change lives. We value all people, understanding that uniqueness and diversity foster a stronger team that is innovative and brings varying perspectives to the table. We put our money where our mouth is and are proud of our efforts to identify a broad slate of candidates, with many hiring success stories to share. JOB ID: 144420 #post Sean Spalding To Apply for this Job Click Here , $75,000 - $85,000,

Pastry Chef - Salary $80,000 - $90,000 - Washington, Virginia Our client, a renowned luxury inn, offers a world-class dining experience and charming accommodations in a picturesque setting. Known for its exceptional service and innovative culinary creations, the inn provides guests with an unforgettable experience that blends elegance and comfort. They are seeking a talented pastry chef to lead their pastry department, responsible for creating innovative and exquisite desserts that complement the inn's fine dining experience. Requirements: 2+ years of professional cooking experience, preferably at a Michelin level Expert in all fundamental baking and pastry techniques Proven management and leadership experience in a fine dining setting Ability to lead and train staff throughout the department Bilingual in Spanish is a plus! Company Benefits: Comprehensive benefits package 401K Career development and growth opportunities Being part of an award-winning team If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com

The Valor culinary team is seeking an experienced Executive Chef to lead the team at The Red House Tavern in Haymarket, VA. The Red House offers a unique, upscale dining experience, serving fresh, creative entrees, paired with extensive wine offerings and delicious desserts created by our in-house pastry chef. If you have a passion for providing an immersive, enjoyable, and one-of-a-kind experiences for travelers and the local community, we want to speak to you! REQUIRED SKILLS AND RESPONSIBILITIES Previous experience as a full-service restaurant Executive Chef or culinary leader is required History of training and developing culinary teams Lead the preparation and execution of full-service upscale restaurant menu Experience working with banquets and F&B department to execute small events and private parties Execute small banquets and parties Create unique menu items with the Savor team Upscale, scratch cuisine experience required Conduct inventories and manage cost control Manager labor and expenses for the kitchen BENEFITS Excellent Salary with bonus opportunity Medical, dental, vision, life insurance 401k with company match Valor travel perks

Immediate opportunity for an experienced Sous Chef looking to lead a talented team in our restaurant Marigold by Jean-Georges at Keswick Hall and Club. History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center. Competitive compensation based on experience. In addition, we offer a robust benefits package including health, dental, vision, life and disability; a competitive PTO offering, as well as 401(k). The Sous Chef works with management in supervising the kitchen in the flawless execution of all meals prepared for guests ensuring only the highest quality product and consistency is produced. Responsibilities Duties include but are not limited to: Demonstrate extensive knowledge of all food stations throughout the kitchen. Oversee proper training of staff. Ensure maintenance/sanitation of the kitchen, related areas and equipment to ensure a healthy, safe work environment. Communicate with the Chef to discuss daily production, ordering and culinary operations. Check food products daily for quality and freshness. Monitor correct preparation of all food products. Monitor all refrigeration and dry storage for proper handling a rotation. Monitor incoming food product to ensure quality, freshness and integrity. Assist in working all stations as needed to maintain smooth operation. Work with chef in management of fiscal responsibility. Work with the culinary team and Chef de Cuisine in menu development. Assist other departments as business volumes and staff levels demand. Resolve food quality concerns immediately. Make chef/manager aware of guest's comments and complaints. Perform other duties as assigned. Qualifications Minimum of a Culinary/Pastry/Apprenticeship certificate (or equivalent) and 2 years' culinary supervisory experience in a fine dining/resort establishment. However, a combination of experience and/or education will be taken into consideration. Extensive knowledge of meats and fish including butcher, saucier, a strong line cook and ability to develop new menu items. Working knowledge is attained through education and work experience prior to current position. Must have a positive, self-motivated and professional attitude. Pleasant nature and ability to multitask. Must be able to work all food stations. Excellent communication skills, both written and oral. Ability to work flexible shifts. ServSafe Certification required. Certified in CPR, First Aid, and AED. Be able to kneel, bend, and stand for extended periods. Able to lift 50 pounds. Work in a hot and steamy environment. Must be able to withstand temperature up to 105 degrees. At this time, Keswick will not sponsor a new applicant for employment authorization for this position.

Job Title: Sous Chef Pay: 60k-75k Days: Sunday - Saturday Hours: Varies, including evenings, holidays, and extended hours as needed As an Sous Chef, you'll support the Executive Culinary Team in managing daily kitchen operations. Your role includes overseeing production, staff management, recipe development, and supervising off-premise events. Responsibilities Embrace and promote the culinary vision. Participate in menu development and tastings. Lead and oversee prep production for all menu items. Ensure prep meets specifications for success across departments. Support event execution according to standards. Resolve issues promptly with internal teams. Manage kitchen staff: hiring, training, and daily supervision. Monitor and train staff in sanitation procedures. Ensure proper food presentation and portion control. Utilize and manage CaterXpert for event orders. Attend and assist with events as requested. Conduct client tastings and ensure product quality. Maintain and recommend kitchen equipment. Assist with inventory and placing orders as needed. Perform additional tasks as required. Requirements Education & Experience: 5+ years in hospitality, preferably in catering or hotel food service. Food Safety Certification. Essential Qualifications Commitment to delivering exceptional culinary experiences. Impeccable service standards and attention to detail. Strong leadership and problem-solving skills in high-pressure environments. Ability to collaborate across departments. Project management skills, with the ability to multitask and meet deadlines. Language Skills Proficiency in English required; Spanish is a plus

Hotel AKA Alexandria is seeking talented Executive Chef to lead the culinary team! The Executive Chef will support the AKA brand culinary efforts to create, organize, implement, and manage the activities of the Food & Beverage department and actively participate in all food production in these areas, with particular emphasis on team member management. RESPONSIBILITIES: Participates in production of all food items necessary for operation. Assist Brand Culinary Leadership to plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation and AKA Standards. Visually inspects, selects and uses only the freshest produce, meat, fish, and other ingredients in the preparation of food products, and adheres to sanitation and food handling expectations. Assigns in detail, specific duties to all kitchen colleagues; monitors these tasks and team member schedules, including developing new products f menus on a rotating basis. Responsible for scheduling and labor management for all kitchen team members. Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating standards to when applicable. Train, supervise, develop, discipline, counsel and evaluate kitchen team members according to hotel and AKA Standards. Involved in recruiting and interviewing kitchen team members. Involved in seasonal menu planning and updates as well as communications to FOH team members pre-service meetings and audit pre-service line checks daily. Participates in monthly inventory of all dry goods, produce, proteins, etc. Attend mandatory meetings and contribute to these meetings in a professionally effective manner; regularly communicate with all colleagues. Participate in community public relations for the hotel. Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure departmental profitability. Keep work area clean and organized. Ensures staff is compliant with uniform and grooming standards. Complete other duties as assigned by Brand Culinary Leadership or other superiors. Demonstrate positive leadership characteristics and act as a role model for staff members. REQUIRED QUALIFICATIONS: High School graduate required. College degree preferred. At least five (5) years relevant experience in a senior Sous Chef or Lead Chef role in a full-service chef-driven restaurant. Previous hotel experience is a plus. Food handler certification required and CPR Certification is beneficial. Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all colleagues. Advanced knowledge of food and beverage operations including foods, beverages, supervisory practices and philosophy, service techniques, kitchen operation and guest interaction. Ability to multi-task Ability to work under pressure in a fast-paced kitchen environment. Our Team Members enjoy very generous PTO; Health; Dental; Vision and 401(k) benefit plans. We recognize and promote top performers because we know that our success is due to your achievements. AKA Hotels + Hotel Residences is a part of Korman Communities, a family owned and operated company, we consider our Team Members the most important asset. With over 100 years of history and experience behind us we're always looking for Team Members ready to join our family. Grow with us! Hotel AKA Alexandria & AKA Hotels+Hotel Residences: Hotel AKA Alexandria brings a new level of style and sophistication to Old Town, a charming historic destination known for its boutique shopping, art galleries, and waterfront restaurants. Designed by world-renowned architect and designer Piero Lissoni, this tranquil urban retreat enhances your stay in Alexandria, Virginia - just 20 minutes from Washington, D.C. and a short 10-minute drive from Ronald Reagan Washington National Airport. AKA balances the style and hospitality of an intimate hotel with the space and comfort of an elegantly appointed luxury apartment. Specializing in short and long term stays, AKA stands for exclusive locations, contemporary design and exceptional business, fitness and lifestyle services.

Hard Rock Hotel & Casino - Bristol, VA Hard Rock Cafe - Exec Chef The incumbent in this position is responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, baked, boiled, braised, and poached in the Hard Rock Cafe. The Exec Chef is responsible for the overall operations for the back of house and kitchen area of the Cafe. In addition, our Exec Chef ensures that Hard Rock culinary standards are upheld: the food looks great and is cooked properly, the proportions are correct, and it is cooked and served in a timely manner. Also, the Exec Chef supports the food & beverage senior leadership in upholding all brand standards and core values while meeting or exceeding the business objectives. *Relocation available ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Creates an atmosphere that induces guests to make Hard Rock Casino Bristol their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. Directly communicates with all supervisors, sous chefs and line employees on a daily basis regarding needs, requirements and expectations. Prepares foods that are to be grilled, fried, broiled, baked, boiled, braised, poached or prepared in the pantry; ensures that all plates or pans served are aesthetically appealing and cooked to the specifications of the customer and the chef. Recognizes a variety of sauces and properly places them on all entrees featured on daily menus. Keeps workstation neat and clean. Assists co-workers to ensure efficient operation of the kitchen. On occasion may perform duties for special events/ parties. Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents. Ensures the proper storing of any foods, including those from a previous function. Ensures that items are fully stocked, and equipment is in good working condition. Ensures the proper closing down of workstations. Assists with other duties at special events or parties and assisting where necessary to include but not limited to carving, cooking, set up and or teardown stations or work areas or other duties as assigned. Attend and participate in meetings, completing follow-up as assigned. Perform work regularly and predictably. Responsible for cleaning and sanitizing work and public spaces. Other duties as assigned. EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) This knowledge and these abilities are typically acquired through a High School Diploma or Equivalent. A culinary apprenticeship, an Associate's Degree from a culinary institution or an equivalent with some industry experience is preferred. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): Must obtain and maintain all licenses / certifications per Federal, State, and Virginia Lottery. Must successfully pass background check. Must successfully pass drug screening. Must be at least eighteen (21) years of age. Must be able to work holidays and weekends, as well as flexible shifts. KNOWLEDGE OF: Basic food preparation knowledge and line work experience. ABILITY TO: Be flexible to work varying shifts and time schedules as needed. Communicate effectively with all levels of employees and guests. Use all equipment associated with the position, including, but not limited to, choppers, slicers, mixers and grinders. DISCLAIMER: This is not necessarily an exhaustive list of all the responsibilities, skills, duties, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different task is performed when circumstances change (i.e. emergencies, changes in personnel, workload, rush jobs or technical development).

Additional InformationPart-Time Job Number25006396 Job CategoryFood and Beverage & Culinary LocationThe Ritz-Carlton Tysons Corner, 1700 Tysons Boulevard, McLean, Virginia, United States, 22102VIEW ON MAP SchedulePart Time Located Remotely?N Type Non-Management POSITION SUMMARY Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Review Production sheet to understand variety of baked goods to be produced daily. Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Maintain kitchen logs for food safety program compliance. Keep Chef informed of excess food items for planning of daily specials. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Monitor the quality of food prepared and portions served throughout shift. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality. Serve as a department role model or mentor. Comply with quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Move over sloping, uneven, or slippery surfaces. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Stand, sit, or walk for an extended period of time. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 2 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Regional Executive Chef Salary: $98,000 (Depending on Experience) Benefits: Comprehensive Benefits Package About the Role: We are on the lookout for a seasoned and visionary Regional Executive Chef to lead our culinary team in Ashburn, VA. This role is perfect for a culinary expert who excels in overseeing kitchen operations, upholding top-notch food standards, and delivering exceptional service. Key Responsibilities: Quality and Production: Ensure premier quality of service and culinary excellence. Regularly review and elevate quality standards and production processes. Strategically plan cooking operations to meet service times. Adhere to company standards and regulatory requirements. Safety and Sanitation: Champion safety and cleanliness in the kitchen environment. Conduct regular inspections of cooking areas for hygiene and maintenance. Enforce strict food handling and sanitation practices. Maintain equipment safety and manage waste disposal in line with company policies. Kitchen Management: Supervise and guide kitchen staff, including cooks, bakers, and prep personnel. Address challenges like menu substitutions and minimize food waste. Oversee kitchen operations focusing on production, supervision, catering, and menu creation. Work closely with the Catering Chef and Catering Director. Staff Development: Train and mentor associates to ensure adherence to food safety standards. Manage staff schedules to balance business needs and budget constraints. Promote professional growth and development within the team. Daily Operations: Lead daily production meetings and ensure that production sheets and recipes are prepared three days in advance. Be actively engaged in meal preparation, with a presence in the kitchen 60% of the time. Maintain an organized and clean kitchen environment throughout the day. Safety and Labor Management: Participate in monthly safety meetings and train staff on safety protocols. Post and manage labor schedules to maintain a 60/40 labor ratio and minimize overtime. Cross-train staff to ensure flexibility and efficiency. Qualifications: Culinary degree preferred. 3-5 years of experience in culinary management. High-end catering experience is a plus. Strong leadership abilities and a passion for culinary excellence. College education is preferred. Awareness of current culinary trends. Why Join Us? Join our team and be part of a dynamic environment that celebrates excellence, innovation, and growth. We offer competitive pay, robust professional development opportunities, and a collaborative work culture. If you’re ready to leverage your culinary skills in a role with significant impact, we encourage you to apply. Send your resume to ****************************

Job Details City Tap Loudoun - Ashburn, VADescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Implements the Eddie Merlot's mission and vision by directing and maintaining a safe and profitable kitchen operation. Manages the preparation and delivery of exceptionally high quality food for restaurant guests, banquets, and events. Assists with leadership, staffing and daily food production while ensuring the adherence of safety and sanitation guidelines. Ensures that all recipes, food preparation processes, and presentations meet Eddie Merlot's standards for outstanding freshness, quality, consistency, and guest service. Leads the development of kitchen team members to ensure cross-training and growth opportunities are available and ongoing. The Sous Chef is an active member of the restaurant leadership team and partners with Chefs from other locations. Role and Responsibilities Directs and participates in food production operations. Leads, directs, coaches and teaches all kitchen and food production team members. Assists with recruiting, hiring, and training team members, using approved company training materials and certified coaches. Communicates job expectations and standards, review job performance, coach and hold team members accountable. Focus on team member training and skill development. Prepares daily production list and direct the food production activities for meals, banquets, and special events in accordance with established recipes, preparation and cooking procedures, timing, portion control, and quality and presentation standards. Ensures that line levels are representative of forecasted sales. Conducts daily line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards. Directs and participate in the food preparation activities for meals, banquets, and special events in accordance with established recipes, production procedures, timing, portion control, and quality and presentation standards Ensures that applicable health and consumer protection regulations regarding food preparation, handling, storage, and safety are followed at all times. Meet state, federal, and local laws and regulations related to employee safety, OSHA, food safety, and sanitation. Keep kitchen exceptionally clean and well-organized. Assists the Chef in preparing the annual budget for food, equipment, supplies, and labor. Monitors sales, food and labor cost, and related financial data on a regular basis and adjust to meet financial metrics. Performs administrative and reporting tasks related to cost control. Places food and supply orders. Receive product by verifying quantities, invoice prices, and merchandise quality. Process invoices as directed. Assists with creating work schedules using company labor schedule software and managing staffing levels within budgeted labor cost. Ensures all kitchen equipment is safe and operationally ready by following standard procedures for cleaning, preventive maintenance, and related documentation. Develops specific training and growth plans for team members expressing interest in future growth opportunities within the organization. Enhances dining experience by tableside visits and partnering with dining room managers. Serve as a positive, professional representative of the company at all times, both in the restaurant and within the community. Set an example for customer service and make sure team members understand Eddie Merlot's objectives for exceptional food quality and hospitality. Actively participates as part of the corporate and restaurant leadership teams by staying informed of goals and objectives, participating in planning sessions and projects, and partnering with chefs at other locations. Works with the Sales Manager to develop, cost and execute menus for banquets, private dining functions, and special events. Facilitates daily pre-shift meetings keeping team members informed of company and restaurant goals and objectives. Keep a log of important information. Creates a cohesive team within the kitchen, maintain a weekly training or skill development focus, encourage two-way communication, find creative ways to reward and recognize team members, and promote communication between BOH and FOH. Fosters an environment of appreciation and recognition. Performs related duties and projects as assigned.

Requires prior experience in Full-Service Hotels and upscale dining: this position is responsible for the coordinating and managing of all food production from the main kitchen including: banquets, Empyrean Club, employee dining facility, and restaurants. Works with the banquet management team and associates, including the Catering Management, Purchasing, F&B Management, Banquet Management and reports to the Executive Chef. The Banquet Chef is a crucial team member who, as all associates, strives to continually improve guest and associate satisfaction while maintaining the operating budget. Responsibilities Principle Duties -Understands the job responsibilities of the supervisor and hourly associates within the location. -Understands and monitors the daily kitchen operation; ensures follow-through on kitchen policies and procedures; takes corrective action in any problem area. -Understands and monitors the purchasing and receiving policies and procedures, takes corrective action in any problem area. -Understands the methods for preparing menus for the banquet and restaurant locations, prepares them in a timely fashion; follows through with solutions to any problem area. -Understands and monitors the opening and closing procedures for the kitchen locations; maintains the location within the sanitation guidelines; takes corrective action in any problem area. -Understands and monitors the use of all equipment in the culinary locations; ensures that proper cleaning, maintenance, and storage procedures are followed; takes corrective action in any problem area. -Monitors the food expenses; follows through with solutions to any problem area. -Understands and monitors the labor and revenue budgets for the location; takes corrective action in any problem area. -Understands and monitors the present fiscal year labor and revenue budgets; maintains budgets within guidelines; takes corrective action in any problem area. Principle Duties Specific to this Candidate -Oversees the production of the main kitchen area including: Banquets, off-site catering, Empyrean Club, Employee Dining Facility, and Restaurants -Reviews banquet orders and upcoming menus -Coordinates food orders with Executive Chef, Executive Sous Chef and Purchasing Manager -Plans daily production -Coordinates scheduling of production staff with the Executive Chef, Executive Sous Chef -Collaborates with the Executive Chef, Executive Sous Chef in the development of customized catering offerings Accomplish daily assignment of duties in designated kitchen areas to the quality standards of the hotel/franchise. Maintain food and cleanliness standards to ensure that the highest quality products are consistently maintained. Interact with fellow associates in a courteous and professional manner. Possess full knowledge of all matters relating to proper cooking techniques to exceed guest expectations at all times. Provide guest services in a highly professional manner exceeding guest expectations at all times. Report unsafe work conditions/practices and safety/security violations in accordance with Company policy. Greet and interact with the guest in a friendly and professional manner creating the “WOW” experience. Perform routine maintenance and cleaning on line equipment to include but not limited to fixtures in assigned areas in accordance with Department S.O.P.'s and work practices. Manage time and station productivity according to the volume of business in assigned stations. Complete special projects with appropriate training as assigned by the chef. Monitor all safety and quality control measures, ensuring safety, quality and portion controls. Manage and assist in all inventories (bimonthly and monthly food inventories and quarterly smallwares) Acknowledge, understand and comply with all Company/franchise policy, procedures and work practices. Stay aware of Company/hotel/franchise information and changes. Attend and participate in all appropriate and/or mandatory meetings and on-going training sessions. Must possess basic computer skills to include E-Mail, the Internet, Excel and Word. Must possess strong meat and fish butchering skills. Adhere to all S.O.P.'s and checklists regarding kitchen polices and procedures. Ensure all stations are set-up to produce a quality product in a manner adhering to health department and company standards. Inspect and evaluate physical condition of equipment daily for cleanliness. Report any necessary repairs to your immediate supervisor. Maintain food and cleanliness standards to ensure that the highest quality products are consistently maintained. Qualifications Type Qualification Experience At least 5 years of experience working in a high volume and fast paced restaurant. Experience Culinary education preferred Skill Able to apply common sense understanding to carry out simple one- or two- step instructions. Able to deal with standardized situations with only occasional or no variation. Skill Good attitude and work ethic practices in order to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria. Skill Able to work a flexible schedule including weekends and holidays as required. Skill Able to read, write, and speak basic English. Skill Able to understand and apply basic mathematical skills (addition, subtraction, multiplication and division in all units of measure) in order to obtain correct dilution ratios, portion control etc.

Title: Head Chef Belong. Connect. Grow. with KBR! KBR's National Security Solutions team provides high-end engineering and advanced technology solutions to our customers in the intelligence and national security communities. In this position, your work will have a profound impact on the country's most critical role - protecting our national security. Why Join Us? Innovative Projects: KBR's work is at the forefront of engineering, logistics, operations, science, program management, mission IT and cybersecurity solutions. Collaborative Environment: Be part of a dynamic team that thrives on collaboration and innovation, fostering a supportive and intellectually stimulating workplace. Impactful Work: Your contributions will be pivotal in designing and optimizing defense systems that ensure national security and shape the future of space defense. Who You Are You're a passionate and skilled Head Chef with a proven track record of leading kitchen operations and creating exceptional culinary experiences. With expertise in menu planning, food preparation, and team management, you excel at crafting innovative dishes while maintaining the highest standards of quality, safety, and efficiency. Your ability to manage inventory, control costs, and train kitchen staff ensures smooth operations in a fast-paced environment. At KBR, you bring creativity, leadership, and a commitment to excellence to every meal you prepare. Known for your ability to inspire and motivate your team, you foster a collaborative and dynamic kitchen culture that consistently exceeds expectations. Your dedication to delivering outstanding culinary experiences aligns with KBR's mission of supporting critical operations with precision and care. This is a contingent position based upon contract award What You'll Do In the role of Head Chef your duties will include: Assign duties, responsibilities, and workstations to employees in accordance with work requirements. Oversees all the food and labor costs of the venue with a focus on the team, consistency, and quality. Provides input into menu design and execution. Builds rapport and a positive culture in the kitchen. Puts kitchen systems, processes, and structures into place. Communicates with function coordinators and management. Provide the planning necessary for the job including instructions to the Cooks and Food Services Workers. Assists in planning food services personnel work schedules on a weekly basis. Food Preparation - Prepare ingredients by chopping, slicing, marinating, and ensuring proper portioning for recipes. Cooking - Cook food according to restaurant or kitchen standards, following recipes to ensure consistency and taste. Maintain Cleanliness - Ensure the cleanliness of the kitchen, cooking equipment, and utensils. Follow sanitation and food safety standards. Menu Knowledge - Be familiar with the menu, ingredients, and cooking methods to effectively prepare and present dishes. Quality Control - Monitor the quality of ingredients and finished dishes to maintain consistency and high standards. Time Management - Prepare dishes in a timely manner, ensuring all meals are ready according to the service schedule. Collaboration - Work closely with kitchen staff, to manage kitchen operations, communicate orders, and ensure efficient meal preparation. Inventory Management - Assist in tracking and managing kitchen supplies, reporting when ingredients need to be reordered. Compliance - Adhere to health and safety regulations and kitchen procedures, including proper storage of ingredients and food handling techniques. Requirements: 5+ years previous experience as a Chef. Must have a minimum of three years of supervisory experience. Must have experience in large volume venues. Must be a good leader with experience mentoring staff. Strong understanding of different cooking methods, food safety standards, and kitchen equipment. Ability to multitask, work in a fast-paced environment, and have good communication skills. Must be able to stand for long hours, lift heavy pots and pans, and handle the physical demands of kitchen work. Must possess an AUS NV-1 Clearance or US Secret Clearance. This role will be located in Alice Springs, at a 4,400-acre facility with approximately 687,000 square feet of mission and support space. This position is expected to be onsite 100%. #SF At KBR, we are passionate about our people, sustainability, and our Zero Harm culture. These inform all that we do and are at the heart of our commitment to, and ongoing journey toward being a more inclusive and diverse company. That commitment is central to our team of team's philosophy and fosters an environment of real collaboration across cultures and locations. Our individual differences and perspectives bring enhanced value to our teams and help us develop solutions for the most challenging problems. We understand that by embracing those differences and working together, we are more innovative, more resilient, and safer. KBR is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, disability, sex, sexual orientation, gender identity or expression, age, national origin, veteran status, genetic information, union status and/or beliefs, or any other characteristic protected by federal, state, or local law.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, performance reviews). Day-to-Day: Responsible for proper preparation, excellence of product, profit, and labor cost. Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms. Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within Invited quality standards guidelines. To train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service. Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested. Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef. Responsible for the expediting at any meal period and ensuring proper quality, portioning, and presentation. Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. About You: 2-3 years as line cook. Prefer culinary training. Health Sanitation Card. Ability to communicate and follow instructions. Indoor environment, fast pace. High school diploma or equivalent. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef assist the Executive Chef in all aspects of the main, grill, and/or banquet kitchens (i.e., ordering, scheduling, sanitation, maintenance, employee development, performance reviews). Day-to-Day: * Responsible for proper preparation, excellence of product, profit, and labor cost. * Organize and help in the service of all activities concerning ala carte, employee meals and private dining rooms. * Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated by Executive Chef which are produced within Invited quality standards guidelines. * To train, supervise, direct and/or performance manage employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff, providing the 3 Steps of Service. * Prepare work schedules for the kitchen crew, monitor payroll costs and Kronos reports as requested. * Menu development for the ala carte and banquet menus, and any other special request by a Member or the Executive Chef. * Responsible for the expediting at any meal period and ensuring proper quality, portioning, and presentation. * Must be able to interact with Members/Guests professionally, helping them with changes and last-minute requests as needed. About You: * 2-3 years as line cook. * Prefer culinary training. * Health Sanitation Card. * Ability to communicate and follow instructions. * Indoor environment, fast pace. * High school diploma or equivalent. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

***As the Head Chef at Alex Wood House Care Home, you will be responsible for overseeing the whole catering service within the home.*** **About Alex Wood House Care Home:** Alex Wood House is an exceptional residential care home in Cambridge. At Alex Wood House we pride ourselves on our family-feel, attractive gardens and providing outstanding care to each of our residents. We're based in a quiet nook in Arbury on the north eastern side of Cambridge, three miles from the city centre. Our home offers 24-hour residential care and 36 en-suite bedrooms. ***Sponsorship available to candidates already residing in the UK*** **About the role:** The Head Chef is responsible for ensuring high quality of food service and meal preparation within the home. The Head Chef will lead and manage the catering team working closely with the other service teams ensuring the highest service standards are achieved. **Salary:** £16.50 per hour. Equivalent of £32,604 per annum + £1000 joining bonus!* **Shift Pattern:** 38 hours per week, across Monday to Sunday with no late nights or split shifts, and every other weekend off as standard. **Home Location:** Alex Wood House - Fortescue Road, Arbury, Cambridge, CB4 2JS **Key Duties & Responsibilities:** * Ensure the catering services and residential dining experience is of the highest standard and quality. * Line management of the kitchen teams, handling recruitment and duties such as appraisals, rotas and absence management. * Promote choice and dignity to the residents of the home with the services we provide, and ensure the nutritional content of the meals provided cater for the dietary needs of all residents. * Ensure that requirements of the Food Safety Manual, Health and Safety Manual and Meal policies requirements are met. **Training, Skills & Experience Required:** * Experience as a Head Chef is essential. * Experience in a care environment is advantageous. * Proven track record for leading, empowering, supporting & motivating a team. * Ability to travel between the two locations listed above. **What we can offer:** * Fully comprehensive induction * Competitive salary * 28 days of holiday per year * Free Blue Light Card & access to the Blue Light discount platform * Refer a friend scheme **About Athena:** Athena Care Homes are a family run business with seven homes in Peterborough, Cambridgeshire, Kings Lynn - Norfolk & Ipswich - Suffolk. Our aim is to be the provider of choice for our residents and the employer of choice for our team members. Our purpose is to create excellent quality homely environments with the highest standards of care, catering, housekeeping and activities. We aim to enhance the lives of our residents and enable them to enjoy life to the full as individuals in happy, comfortable and safe surroundings. *T&Cs apply. **Type** Permanent - Full Time **Location** Cambridge **Care Home** Alex Wood House **Job Function** Catering **Downloadable Files**