Executive Chef jobs at dnata

- 14 jobs

Executive Sous Chef
Dnata Usa 4.0
Executive chef job at dnata
We recruit the best talent and invest in their ongoing development, through training and mentoring. We provide opportunities to work across our national network. dnata catering U.S. is looking for a Executive Sous Chef to join our Houston team supporting the IAH airport. POSITION SUMMARY As the Executive Sous Chef for dnata Catering, you will play a vital role in assisting the Executive Chef in overseeing culinary operations while ensuring the delivery of exceptional food experiences to airline passengers. You will lead and manage a dedicated team of chefs, cooks, and kitchen staff in the preparation, cooking, and presentation of high-quality meals. Your collaboration with the culinary team will be essential in developing innovative and diverse menus that cater to the specific dietary requirements and preferences of airline passengers. What We Offer • Salary Range: This salary range and is influenced by the level of experience. When calculating the base pay, we take into account various factors such as location, qualifications, training, and experience as part of the overall compensation package. •Comprehensive Benefits Package: Full-time employees are eligible for 401(k) and healthcare benefits including Medical, Dental & Vision • Complimentary Daily Meals: Enjoy breakfast, lunch, and dinner during your shift Why Join dnata Catering? • Purpose-Driven Work: Be part of a mission to deliver on the promises our customers make, guided by our values of safety, respect, teamwork, and innovation. • Career Growth & Recognition: Accelerate your career with structured development programs, mentorship, and our Najm recognition platform that celebrates performance and service excellence. • Inclusive Culture: Thrive in a collaborative, people-first environment where your voice matters, your contributions are valued, and your future is supported. Accepting applications until: 12/15/2025 You Will Assisting in maintaining the highest standards of food quality, safety, and hygiene, adhering strictly to industry regulations. Supporting menu planning, recipe development, and culinary techniques to create memorable dining experiences for passengers while optimizing efficiency and cost-effectiveness. Overseeing inventory management, supplier relationships, and budgeting to ensure smooth operations and profitability. Developing and implementing Standard Operating Procedures to increase productivity and control labor costs. Ensuring compliance with food ready times (FRT) and exact quantities (order numbers). Facilitating effective internal communication through shift meetings and group discussions. Conducting research on formulas and processing procedures for new food products in collaboration with the R&D Manager. Testing food modalities and quality to ensure excellence in offerings. Collaborating with the Purchasing Department to ensure all required materials are sourced and available to meet production needs. Ensuring the receiving department consistently fulfills requisition orders. Standardizing the productive standard portfolio, including methods for preserving food hygiene. Working with Operations to follow project timelines and launch new concepts. Training, coaching, and providing on-the-job training for staff to enhance their skills and efficiency NONESSENTIAL FUNCTIONS: Other duties as assigned by management. You Have Expert culinary skills with experience in Michelin-starred restaurants or highly reputable institutions. Knowledge of global raw materials (foods) and experience in creating balanced new menus. Proven ability to create exquisite culinary art, focusing on taste, creativity, and presentation. At least five (5) years of experience in high-volume food production and prior airline catering experience. Excellent interpersonal skills with the ability to interact with clients and communicate effectively internally and externally. Culinary expertise in International Cuisine. Experience with process improvements and lean manufacturing principles. Computer competency with Microsoft Office. Valid food handler's certificate or equivalent. Multi-lingual abilities are a plus. Communication Incident response Ensure threats, knives and breaches are handled in a timely manner and investigated properly to determine root cause and corrective action. Intellectual/Social demands: While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits. Position requires constant attention to precise details and accuracy of specified standards including following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. This position also requires constant attendance and punctuality - Is consistently at work and on time. Follows instructions, responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan. Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly. Physical demands: While performing the duties of this job, the employee is regularly required to stand, walk; reach with hands and arms and stoop, kneel, or crouch. The employee must regularly lift and /or move up to 30 pounds. Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Use equipment and materials properly. Work environment: The essential functions of this position are performed indoors. The noise level in the work environment can range from minimal to loud dnata's Competencies Required to be Successful in the Job: There are two aspects to working as effectively as we can: our people and our results. Our eight competencies are designed to help you focus on these aspects: Delivering: Does what they say they will. And they balance the needs of our customers' needs with our business's needs. Drive Always gets the job done. And still put the needs of our business first. Open to opportunity: Adapts when plans change. Is open to new ideas. Makes suggestions that will help shape our culture. Business thinking: Understand our business. Uses this understanding in their day-to-day work and plans for the future. Collaborate: Look for solutions that work for themselves, their team, and the whole organization. Engaging others: Acts in a way that gets others on board - and when things don't go to plan, they deal with conflict in the right way. Provide direction: Share plans with others. Tracks how each project is progressing. Gives constructive feedback during, and after, each project. Developing talent: Self-aware. Always learning. Always developing. And always helping others to develop, too. dnata Catering's Core Values At dnata Catering, our people and operations are guided by six global values that shape how we work every day: • Safety - We put the well-being of our people and operations first, encouraging everyone to speak up for safety. • Performance-Driven - We set ambitious goals and consistently strive to exceed them. • Respect - We care for our people, our environment, and our brand, treating everyone with dignity. • Service Excellence - We deliver reliable, high-quality service in every interaction. • Delighting Customers - We create extraordinary experiences that go beyond expectations. • Imagination - We embrace innovation and adapt to meet the needs of tomorrow. What This Means for You Joining dnata Catering means being part of a people-first culture that values respect, quality, and innovation. Our teams work together to deliver outstanding culinary experiences, solve problems proactively, and continuously improve to serve our airline customers worldwide. Diversity Matters We believe that diversity and inclusion are fundamental to creating a strong workplace and community. At dnata, we're proud that our workforce is as diverse as the customers we serve. And we're committed to nurturing your talent with mentoring, volunteer, and professional development opportunities. We welcome everyone. Our employee resource groups are one of the many ways we champion diversity and inclusion at dnata. We believe that diversity and inclusion are fundamental to creating a strong workplace and community. At dnata, we're proud that our workforce is as diverse as the customers we serve. And we're committed to nurturing your talent with mentoring, volunteer, and professional development opportunities. We welcome everyone. Our employee resource groups are one of the many ways we champion diversity and inclusion at dnata.
$49k-65k yearly est. Auto-Apply 3d ago
VIP Sous Chef
Dnata 4.0
Executive chef job at dnata
We recruit the best talent and invest in their ongoing development, through training and mentoring. We provide opportunities to work across our national network. dnata catering U.S. is looking for a Sous Chef to join our JFK team. Key Responsibilities as a Sous Chef at dnata catering company, you will play a crucial role in creating delicious and innovative meals for airline passengers. Working closely with the Head Chef, you will be responsible for overseeing the kitchen operations, including food preparation, cooking, and plating. Your expertise in culinary techniques, menu planning, and food safety regulations will ensure the highest quality meals are delivered on time. Additionally, you will lead and train a team of culinary professionals, fostering a positive and collaborative work environment. Join our team and contribute to our mission of providing exceptional dining experiences in the skies! What We Offer * Salary Range: $65,000- $77,000 annually • Comprehensive Benefits Package: Full-time employees are eligible for 401(k) and healthcare benefits including Medical, Dental & Vision • Complimentary Daily Meals: Enjoy breakfast, lunch, and dinner during your shift Why Join dnata Catering? * Purpose-Driven Work: Be part of a mission to deliver on the promises our customers make, guided by our values of safety, respect, teamwork, and innovation. • Career Growth & Recognition: Accelerate your career with structured development programs, mentorship, and our Najm recognition platform that celebrates performance and service excellence. • Inclusive Culture: Thrive in a collaborative, people-first environment where your voice matters, your contributions are valued, and your future is supported Accepting applications until: 12/31/2025 You Will Essential Job Function * Produce daily prep and production lists for VIP following the specifications. * Direct and mentor VIP culinary employees to raise levels of education, morale, and productivity. * Translate the philosophy of the Executive Chef through leading by example with high standards in food quality, organization, professionalism, and sanitation. * Maintain and enforce safe and sanitary working conditions within the culinary department through proper equipment, hazardous material, and other governing food auditing bodies. * Assist with ordering of perishable food, non-food supplies. * Control waste through proper calculation of ordering and production. * Assist in the creation and documentation of new recipes for VIP. * Maintain a visionary approach to the VIP culinary department, promoting continuous improvement of standards, quality, systems, and financial expenses. * Responsible for all culinary operations in the absence of the Executive Chef during VIP production. * Maintain awareness of employee schedules. Supervise check-in and check-out temporary labor. Responsible for training culinary employees in proper clock-in and out procedures. * Responsible for the overall VIP production of hot foods. * Supervise the VIP Culinary staff in a manner consistent with the company's Human Resource Policies and Procedures. * Assure the safety of the work environment and report any potential hazards to the General Manager and Human Resources. * Document all work-related injuries and illnesses by responsible immediate reporting to department management on duty. * Responsible for proper uniforms, hair restraints, and sanitation practices of culinary staff. * Assist with food production at the unit when not catering for VIP. You Have Qualifications * Knowledge of all major kitchen equipment and appliances. * Ability to properly operate ovens, stoves, grills, steamers, smoker, mixers, kettles, char-broiler and other kitchen equipment. * Must be able to identify and properly use all small kitchen wares. * Excellent communication skills, verbal and written. * Strong knowledge of HACCP and sanitation standards. * Ability to adhere to strict grooming standards established by Good Manufacturing Practices (GMP). * Ability to recognize and utilize weights and measurements, both liquid and dry. * Knowledge of accounting and cost control principles. * Ability to supervise and manage employees including training, progressive discipline and hiring. * Knowledge of purchasing related to food items and small wares. * Knowledge and skills in diverse culinary techniques in multip ethnic Cuisine, Cold Displays, Sauces, Protein Cutting, Plate Presentation and Sanitation. * Skill in volume production and hands-on cooking. * Ability to perform basic math functions necessary to execute recipes. * Strong organizational skills and ability to multi-task. * Ability to work extended hours productively. * Good understanding of computer software programs to include Microsoft Word, Excel and Outlook. * Two-year degree in Culinary field or appropriate continuing education experience and relevant work experience. * Minimum of two (2) years experience as a Sous Chef. * Minimum of two (2) years experience in a kitchen environment. * Minimum of two (2) years in a supervisory role. Diversity Matters We believe that diversity and inclusion are fundamental to creating a vital workplace and community. At dnata, we're proud that our workforce is as diverse as the customers we serve. And we're committed to nurturing your talent with mentoring, volunteer, and professional development opportunities. We welcome everyone. Our employee resource groups are one of the many ways we champion diversity and inclusion at dnata.
$65k-77k yearly Auto-Apply 9d ago
Food and Beverage Manager
OL'Days 3.9
New York, NY jobs
Job DescriptionBenefits: Bonus based on performance Employee discounts Flexible schedule Free food & snacks Opportunity for advancement Paid time off Training & development Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking an experienced Food and Beverage Manager to join our team. In this role, you will be responsible for overseeing all food and beverage operations and ensuring an excellent dining experience. Your goal is to increase sales and revenue and maintain a high level of employee engagement. If you are a strong leader with experience in food and beverage management, we want to hear from you! Responsibilities Manage food and beverage operations Create and maintain a food and beverage budget Lead team in providing exceptional customer service Create menus while taking into account budget, customer demands, and availability of ingredients Hire, train, and manage staff Establish goals and KPIs Adhere to all health and safety rules and regulations Provide sales and productivity reports to upper management Qualifications High school diploma/GED Extensive previous culinary experience Certification from culinary school preferred ServeSafe or Food Handlers Certification Familiarity with Microsoft Office, restaurant management software, and POS software Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills
$57k-80k yearly est. 10d ago
Lead Cook
Universal Weather and Aviation, Inc. 4.8
Dallas, TX jobs
Job Purpose: The Lead Cook is responsible for quality of food ingredients used, preparation methods personally used as well as those used while supervising line cook staff and prepares base items needed in filling orders based on customer requests. The Lead Cook will be an on-site problem solver in the event of situations arising that require immediate action, and the Lead Cook will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. The Lead Cook prepares all foods to specification to include all hot foods, designed salads, sandwiches, canapés, desserts, sauces and all cold food preparations according to designated preparation methods. The Lead Cook is the primary driver of hot food culinary quality and also monitors/supports all cold food displays, culinary artistry, the safe use of fresh ingredients, quality and finesse in culinary design and presentation. The Lead Cook co-manages all cooks, prep staff, porters, and challenges and designs solutions and recommends quick solutions in situations arising that require action and critical thinking in providing clients with the highest of quality and craftsmanship in all culinary preparation to include hot food, displays and professionally composed dishes and displays. The Lead Cook is granted the authority to make final decisions on behalf of the Chefs to create culinary solutions following company procedures related to customer satisfaction, safety, and cost. Benefits Package: * Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs. * Full Time employees are eligible for healthcare and supplemental benefits on the first of the month, following 30 days of employment. * 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions. * Plan entry is the first day of the month following 30 days of employment. * Three (3) medical plans to choose from, with an excellent employer contribution. * Available Dental and Vision insurance * Company paid basic life insurance, with the option to elect additional voluntary term life. * Company paid short-term and long-term disability insurance. * Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance. * Health Savings Account and Flexible Spending Account available (for eligible plans) * Generous Vacation Program for full time employees * Employee Assistance Program (EAP) * See our benefits here 2025 Benefits Guide * Watch Me To Learn About How Exciting it is to Work for Air Culinaire Worldwide Responsibilities and Associated Duties: Under the direction of the GM, the Lead Cooks primary responsibility is to produce top quality hot and fold food, innovative and artistic presentations, displays, spec-trays, quality salads, sandwiches, canapés, desserts and sauces and any cold preparation. The Lead Cook prepares all menu items according to Air Culinaire preparation methods while maintaining Air Culinaire Standards. * The Lead Cook is responsible to ensure food quality, use ACW specifications at all times and to ensure that the food matches the presentation provided in the specification as provided by customer requests. * Additionally, the Lead Cook will participate in the process of training and directing Air Culinaire team members, take time to teach, train and audit all trays and displays to ensure food safety and HACCP compliance. * The Lead Cook is expected to provide feedback and suggestions to the General Manager to continue to monitor, maintain and improve quality as a primary responsibility in this role. * Butchering of meats and fish while assisting with the daily operations of the kitchen. * Ensures that all food preparations and presentations meet specifications and commitment to quality. * Maintains a safe, orderly and sanitized kitchen by setting quat-sanitizer stations, monitoring and journaling and using gloves, and food safety tools and best practices when cooking and working in the kitchen. * Use preventative maintenance with all kitchen equipment while directing the other team members to do the same. Measures of Success: Annual Performance Review- success will be measured using results of the Annual Performance Review (2X per- year), which are established bi-annually, just prior to the new Fiscal Year starting & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and our Core Service Goals: * Stellar Customer Service * Integrity & Accountability * Entrepreneurial Spirit * Teamwork Commitment Knowledge, Experience and Skill Requirements: * A High School diploma or its equivalent required, with experience in new culinary trends preferred. * Individual must have 2-3 years of experience in a kitchen environment within a catering or fine dining establishment. * Current Servsafe Food Handling Certificate required at hire or within 45-days of hire, * Demonstrated ability to take orders and follow through as well as direct and work well with others in a team- driven, fast-paced environment is essential. * Experience with Italian cuisine and catering is a plus. * Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation. * Prior hospitality/food Culinary, Cooking and supervision experience preferred. OPERATIONAL DEMANDS * The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. * Flexibility to work weekends and holidays. LANGUAGE SKILLS * Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. MATHMATICAL SKILLS * Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. REASONING ABILITY * Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form. 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. * While performing the duties of this job, the employee is regularly required to sit and talk or hear. * The employee frequently is required to use hands to handle, reach and carry with hands and arms. * The employee must lift and/or move up to 40 pounds. WORK ENVIRONMENT * The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. * The noise level in the work environment is usually moderate to loud. Final candidate for the position will be required the following: * Pre- employment criminal background check * Pre-employment Drug Test * MVR (if applicable to the position) * E-Verify Disclaimer: This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. ____________________________________________________________________________________ Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.
$30k-37k yearly est. 41d ago
Kitchen Team Member: Cook/Chef (Part Time)
Selectransportation Resources LLC 4.3
Houston, TX jobs
Requirements Experience: Prior experience in a fast-food or restaurant kitchen is a plus but not required. Skills: Strong attention to detail, quick learner, and ability to multitask. Physical Requirements: Able to stand for extended periods, lift up to 30 lbs, and work in a high-temperature environment. Availability: Part-time availability, including evenings, weekends, and holidays. Salary Description $14-$17 an hour
$14-17 hourly 52d ago
Lead Cook
Eskaton Careers 4.1
Gold River, CA jobs
Eskaton is a nonprofit senior services provider serving Northern California's older adults for over 55 years. With over 25 communities and services throughout Northern California, Eskaton is a great company to join and build your career. Eskaton genuinely cares about the financial security, health and well-being of our team members. In addition to competitive pay and comprehensive benefits including a 401K retirement fund matching program, Eskaton employees appreciate knowing their work makes a real difference in the community and in the lives they touch. At Eskaton, being inclusive is one of our core values. This means that we celebrate diversity and equity for all who live and work with us, building a culture of belonging and community across the aging spectrum. Our Benefits include but are not limited to... Competitive Health Plan, including dental and vision coverage Company paid life insurance Wellness programs Employee Assistance Program 401K with Company Match Retirement Program (Minimum eligibility requirements apply) Paid Time Off programs Voluntary benefits & supplemental insurance available Free meals at communities This position is eligible for Eskaton's health benefits package the first of the month following 60 days of employment and Paid Time Off benefits program after 90 days of employment. Our Benefits include but are not limited to... Wellness programs upon hire Employee Assistance Program Health Plan, including dental and vision coverage Company paid life insurance 401(k) retirement plan Paid Time Off programs Voluntary benefits & supplemental insurance available Same-day pay option available Free meals at communities This position is eligible for Eskaton's health benefits package the first of the month following 60 days of employment and Paid Time Off benefits program after 90 days of employment. Position Summary: The Lead Cook is responsible for the preparation and serving of meals for the residents of Eskaton. They are responsible for cooking a variety of foods to ensure the highest quality and resident satisfaction, maintains cleanliness of food services area and indirectly supervises Cooks, Food Service Workers/Dietary Aides. The starting salary for this position ranges from $24.00 to $26.51/hour. Factors such as scope and responsibilities of the position, candidate's work experience, education/training, job-related skills, internal peer equity, as well as market and business considerations may influence base pay offered. Position Responsibilities include: Applies sanitation and safety techniques while working and Supervising. Responsible for all kitchen activities in the absence of Manager/Director. Assists in training of food service personnel as directed. Assists in the scheduling, cleaning and maintaining of kitchen facility and equipment according to schedules, and procedures. Routinely checks and maintains temperature logs for completion. Prepares and cooks meals according to recipes and menus, food production methods, regulatory requirements and therapeutic diet orders, ensuring palatability and quality. Practices and applies portion control of all diets during preparation and service while supervising kitchen staff during meal service. Makes appropriate notations of food substitutions on daily menus and communicates to Manager/Manager on Duty. Assists in inventory, ordering, rotation and maintaining of foods in all storage areas. Familiar with food service disaster plan. Qualifications Education: High school graduate or GED. Training and Experience: Must have two to four years recent experience as a cook, restaurant background preferred. Serve Safe Certification. Job Knowledge: Must have knowledge of safe food handling and preparation. Must have knowledge of good practices to avoid waste and misuse. Must have the ability to present foods in an attractive and palatable manner and to test quality of food by taste and smell. Must have a broad knowledge of breakfast, lunch and dinner entree preparation. Must have a broad knowledge of scratch soups, sauces/gravies, starches and vegetables. The final candidate must successfully pass Eskaton's post offer, pre-employment testing which includes a criminal background check, drug test, TB screen test and health screen. Eskaton is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, gender identity, sexual orientation or protected veteran status.
$24-26.5 hourly 17d ago
Executive Chef
Atrium Hospitality LP 4.0
Frisco, TX jobs
Hotel : Frisco Embassy Suites7600 John Q. Hammons DriveFrisco, TX 75034Full time Compensation Range : $90,000- $100,000 Compensation is determined based on a variety of factors, including experience, skills, qualifications, and the specific location of the role. Actual pay may differ depending on these factors. What's in it for you? The Atrium SPIRIT is a belief in the power of Service , Perseverance, Inclusion, Respect, Innovation , and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us. Career Growth & Learning - 40% of our management hires are internal promotions! Invest in Your Future - 401(k) plan with company match. Comprehensive Health Coverage - Medical, dental, and vision insurance options. Paid Time Off & Vacation - Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations Perks That Fit Your Life - Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services. Purpose & Impact - Make a difference through Atrium's community service and volunteer programs. Job Description What You Will Do: Lead, train, and inspire a results-driven culinary team that lives Atrium's Core Values every day. Deliver memorable guest experiences by continuously improving food quality, presentation, and service. Optimize labor costs and productivity through effective scheduling and cross-training. Oversee kitchen operations for a la carte and catering-ensuring consistent quality and execution. Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction. Collaborate with F&B, sales, and events teams to create menus that enhance both the guest experience and brand concept. What We Are Looking For: 4+ years of culinary leadership in a hotel setting - You're a seasoned pro who's no stranger to the pace and precision hospitality requires. Proven leadership and technical culinary skills - You can motivate a team and jump on the line when needed. Strong cost control and analytical know-how - Your ability to balance quality with efficiency helps drive profitability. Executive Chef certification or culinary degree preferred - You bring the credentials and the confidence to lead. Tech-savvy with Microsoft Office and cloud-based apps - You're organized, efficient, and not afraid of a spreadsheet. Flexible and committed - Early mornings or weekend banquets? You're there to make it happen. What Atrium Leadership Looks Like: Accountable Achiever: You own your outcomes, follow through, and drive results that matter. Agile Thinker: You stay cool under pressure and adapt quickly to changing kitchen dynamics. Talent Curator: You're passionate about growing others and building strong, collaborative teams. Transparent Leader: You lead with honesty, communicate openly, and foster trust at every level. Leading with SPIRIT: You embody Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork in everything you do. Why Atrium? Hear it from Thomas E. “What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there's really no reason not to.” ___________________________________________ Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status. Notice of candidate Privacy Rights: ************************************************
$90k-100k yearly Auto-Apply 3d ago
Lead Cook
Air Culinaire Worldwide 3.8
Dallas, TX jobs
Job Description Job Purpose: The Lead Cook is responsible for quality of food ingredients used, preparation methods personally used as well as those used while supervising line cook staff and prepares base items needed in filling orders based on customer requests. The Lead Cook will be an on-site problem solver in the event of situations arising that require immediate action, and the Lead Cook will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. The Lead Cook prepares all foods to specification to include all hot foods, designed salads, sandwiches, canapés, desserts, sauces and all cold food preparations according to designated preparation methods. The Lead Cook is the primary driver of hot food culinary quality and also monitors/supports all cold food displays, culinary artistry, the safe use of fresh ingredients, quality and finesse in culinary design and presentation. The Lead Cook co-manages all cooks, prep staff, porters, and challenges and designs solutions and recommends quick solutions in situations arising that require action and critical thinking in providing clients with the highest of quality and craftsmanship in all culinary preparation to include hot food, displays and professionally composed dishes and displays. The Lead Cook is granted the authority to make final decisions on behalf of the Chefs to create culinary solutions following company procedures related to customer satisfaction, safety, and cost. Benefits Package: Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs. Full Time employees are eligible for healthcare and supplemental benefits on the first of the month, following 30 days of employment. 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions. Plan entry is the first day of the month following 30 days of employment. Three (3) medical plans to choose from, with an excellent employer contribution. Available Dental and Vision insurance Company paid basic life insurance, with the option to elect additional voluntary term life. Company paid short-term and long-term disability insurance. Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance. Health Savings Account and Flexible Spending Account available (for eligible plans) Generous Vacation Program for full time employees Employee Assistance Program (EAP) See our benefits here 2025 Benefits Guide Watch Me To Learn About How Exciting it is to Work for Air Culinaire Worldwide Responsibilities and Associated Duties: Under the direction of the GM, the Lead Cooks primary responsibility is to produce top quality hot and fold food, innovative and artistic presentations, displays, spec-trays, quality salads, sandwiches, canapés, desserts and sauces and any cold preparation. The Lead Cook prepares all menu items according to Air Culinaire preparation methods while maintaining Air Culinaire Standards. The Lead Cook is responsible to ensure food quality, use ACW specifications at all times and to ensure that the food matches the presentation provided in the specification as provided by customer requests. Additionally, the Lead Cook will participate in the process of training and directing Air Culinaire team members, take time to teach, train and audit all trays and displays to ensure food safety and HACCP compliance. The Lead Cook is expected to provide feedback and suggestions to the General Manager to continue to monitor, maintain and improve quality as a primary responsibility in this role. Butchering of meats and fish while assisting with the daily operations of the kitchen. Ensures that all food preparations and presentations meet specifications and commitment to quality. Maintains a safe, orderly and sanitized kitchen by setting quat-sanitizer stations, monitoring and journaling and using gloves, and food safety tools and best practices when cooking and working in the kitchen. Use preventative maintenance with all kitchen equipment while directing the other team members to do the same. Measures of Success: Annual Performance Review- success will be measured using results of the Annual Performance Review (2X per- year), which are established bi-annually, just prior to the new Fiscal Year starting & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and our Core Service Goals: Stellar Customer Service Integrity & Accountability Entrepreneurial Spirit Teamwork Commitment Knowledge, Experience and Skill Requirements: A High School diploma or its equivalent required, with experience in new culinary trends preferred. Individual must have 2-3 years of experience in a kitchen environment within a catering or fine dining establishment. Current Servsafe Food Handling Certificate required at hire or within 45-days of hire, Demonstrated ability to take orders and follow through as well as direct and work well with others in a team- driven, fast-paced environment is essential. Experience with Italian cuisine and catering is a plus. Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation. Prior hospitality/food Culinary, Cooking and supervision experience preferred. OPERATIONAL DEMANDS The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job. Flexibility to work weekends and holidays. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. MATHMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. REASONING ABILITY Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form. 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. While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee frequently is required to use hands to handle, reach and carry with hands and arms. The employee must lift and/or move up to 40 pounds. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. Final candidate for the position will be required the following: Pre- employment criminal background check Pre-employment Drug Test MVR (if applicable to the position) E-Verify Disclaimer: This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. ____________________________________________________________________________________ Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.
$28k-35k yearly est. 30d ago
Chef de Partie
Selland Auto Transport 3.7
Sacramento, CA jobs
Come work for Sacramento's Leading Restaurant Group!!! Want to be a part of a Culinary, award-winning team? The Kitchen Restaurant is seeking a highly skilled Chef de Partie to join this team of individuals who embody our core values of gracious hospitality, culinary excellence, genuine teamwork, persistent improvement, and who take pride in everything they do. The Kitchen has earned every imaginable local and regional award along with an impressive record of national accolades, including a MICHELIN star, the AAA Five Diamond Award, a nod as a semi-finalist for the James Beard Outstanding Restaurant Award, La Liste Top 100 Restaurants, the highest Zagat ratings, and honors from Wine Spectator and Wine Enthusiast, as well as inclusion in the Yelp Top 100 and the OpenTable Top 100. Benefits & Perks of working for our team: $28.00 - $32.00 per hour FREE Meals on shift $100 Reimbursement Employee Discount at all Selland Family Restaurants Current Holidays Off: 4th of July, Thanksgiving, Black Friday, Christmas, New Years, Superbowl, Easter Sunday Flexible Schedule Paid Sick Leave Medical, Dental, Vision Benefits (Full-Time Employment) Paid Time Off (Full-Time Employment) Holiday Pay (Full-Time Employment) Employee Wellness Offerings- Mental Health Resources Continued Education Reimbursements- WSET, Court of Masters, Pastry Certifications, etc. Professional Teams We value our team members and promote from within!!! Employee Celebrations- Promotions, Anniversaries, Birthdays! We love to celebrate YOU! The Kitchen Restaurant is a great place to thrive and grow, offering employees a chance to build a career while doing what they love. Requirements Required Job Skills : At least 2+ prior years' experience in an equivalent-style restaurant (Fine Dining, Elevated Banquet service, Seasonal Menu) Wine and spirits knowledge Memorization- ability to learn and memorize changing menu, food, recipe, dish, spirits, wine offerings regularly. Ability to always be positive, attentive, and hospitable A willingness to learn and grow Must be available for PM shifts Wed-Sun. Ability to work varied hours/days as business dictates. Must be at least 18 years of age. Reliable transportation to work. Position Summary: The Chef de Partie plays a pivotal role in upholding the exquisite standards of our Michelin Star restaurant, ensuring that each dish not only meets but exceeds our guests' expectations for quality and satisfaction. This esteemed position involves meticulous cleaning, receiving, preparation, and stocking of culinary products. Adept in the art of knife skills, the Chef de Partie demonstrates precision and safety while seamlessly executing instructions and maintaining composure during the high-paced service environment. Adhering to the highest sanitary standards, this team member diligently follows the restaurant's standard operating procedures and health codes to ensure optimal food handling. In addition to culinary expertise, the Chef de Partie is committed to fostering a refined dining experience. They engage with guests and colleagues with grace and warmth, providing prompt assistance and approaching every interaction with hospitality, knowledge, and an inviting demeanor, all essential qualities in creating memorable moments for our valued patrons. HOSPITALITY. EXCELLENCE. TEAMWORK. IMPACT. PRIDE. COME BE A PART OF OUR TEAM! Thank you for considering a career with Selland Family Restaurants! Salary Description $28 to $32 per hour
$28-32 hourly 47d ago
Executive Chef
STK San Francisco 3.7
San Francisco, CA jobs
Job Description Executive Chef Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? Industry-Leading Compensation Package Up to 25% of the base salary in performance-based bonus potential $16K annually in monthly kicker bonus potential Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities Culinary Leadership & Execution Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation Execute all line positions when needed and support the kitchen team during peak hours Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency Expedite orders efficiently while maintaining smooth kitchen workflow Team Leadership & Development Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching Create and oversee weekly employee schedules, ensuring optimal staffing levels Hold monthly kitchen meetings to address team goals, performance, and feedback Operational & Financial Management Manage food costs, payroll, and inventory, ensuring profitability without compromising quality Work closely with the purchasing team to ensure the availability of top-quality ingredients Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies Guest Engagement & Brand Representation Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers Representing TOG in media appearances, community events, and restaurant promotions What We're Looking For 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred) Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting Expertise in kitchen operations, food cost management, and financial accountability Strong culinary creativity and menu development skills Exceptional leadership, problem-solving, and communication abilities Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary SERV Safe certification and comprehensive food safety knowledge Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.
$62k-97k yearly est. 4d ago
Sous Chef
Eskaton Careers 4.1
Carmichael, CA jobs
Eskaton is a nonprofit senior services provider serving Northern California's older adults for over 55 years. With over 1,700 employees and 28 communities and services in Northern California, Eskaton is a great company to join and build your career. Eskaton genuinely cares about the financial security, health and well-being of their staff members. In addition to competitive pay and comprehensive benefits including a 401K retirement fund matching program, Eskaton employees appreciate knowing their work makes a real difference in the community and in the lives they touch. At Eskaton, being inclusive is one of our core values. This means that we celebrate diversity and equity for all who live and work with us, building a culture of belonging and community across the aging spectrum.us, building a culture of belonging and community across the aging spectrum. Our Benefits include but are not limited to... Competitive Health Plan, including dental and vision coverage Company paid life insurance Wellness programs Employee Assistance Program 401K with Company Match Retirement Program (Minimum eligibility requirements apply) Paid Time Off programs Voluntary benefits & supplemental insurance available This position is eligible for Eskaton's health benefits package the first of the month following 60 days of employment and Paid Time Off benefits program after 90 days of employment. Position Summary: The Sous Chef is responsible for preparing food in accordance with the approved menu, property policies and procedures, current standards, guidelines, and regulations governing our property. In the absence of the Executive Chef, the Sous Chef may be called upon to assure that quality food service is provided at all times by directing the overall operations of the Dining Department. The starting salary for this position is $27.00/hour. Factors such as scope and responsibilities of the position, candidate's work experience, education/training, job-related skills, internal peer equity, as well as market and business considerations may influence base pay offered. Qualifications Education: Must have a high school diploma or equivalent. College course or other education in food service and/or management preferred. ServSafe certificate required. Training and Experience: Minimum two (2) years of experience working in a restaurant or similar environment as a Cook or equivalent position. Job Knowledge: Knowledge of telephone etiquette, interpersonal communication, typing formats for correspondence and documents, calendaring and filing. The final candidate must successfully pass Eskaton's post offer, pre-employment testing which includes a criminal background check, drug test, TB screen test and health screen. Eskaton is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, gender identity, sexual orientation or protected veteran status.
$27 hourly 60d+ ago
Sous Chef
Selland Auto Transport 3.7
California jobs
SELLAND'S MARKET CAFE HOSPITALITY. EXCELLENCE. TEAMWORK. IMPACT. PRIDE. The Sous Chef is responsible for maintaining the Kitchen's overall efficiency and organization of its hourly team to meet the demand of the Restaurant's services. In addition, the Sous Chef must ensure that the Restaurant's food quality & customer satisfaction continue to meet or exceed the Restaurant's standards. The Sous Chef ensures that all Food Items are properly received, stored, cleaned, prepared, and executed according to company Standards and Brand. The Sous Chef has the knowledge of and ensures that the entire team practices sanitary food handling in the kitchen at all times. The Sous Chef acts a primary leadership position in the Kitchen at all times and exudes professional leadership at all times and in all instances. Benefits & Perks of working for our team: $70,000-$84,000/yr FREE Meals on shift $100 Reimbursement Employee Discount at all Selland Family Restaurants Current Holidays Off: 4th of July, Thanksgiving, Black Friday, Christmas, New Years, Superbowl, Easter Sunday Full-Time Employment Career growth potential Flexible Schedule Paid Sick Leave Paid Time Off - with PTO bonus after 90 days of employment Medical, Dental, Vision Benefits Holiday Pay Employee Wellness Offerings- Mental Health Resources Continued Education Reimbursements- WSET, Court of Masters, Pastry Certifications, etc. Professional Teams We value our team members and promote from within!!! Employee Celebrations- Promotions, Anniversaries, Birthdays! We love to celebrate YOU! Requirements Required Job Skills: 2 + years of previous experience as an Executive Chef or Sous Chef in a full-service or Café style restaurant is a must!! Must have quality knife skills and work safely. Able to communicate verbally in an articulate manner. Has prior experience training team members. Extensive knowledge of safe food handling Must be able to work varied hours/days as business dictates- Candidates will not be considered unless they have open availability. Must be at least 18 years of age Must have reliable transportation to work. COME BE A PART OF OUR TEAM! Thank you for considering a career with Selland Family Restaurants! Salary Description $70,000 to $84,000 per year
$70k-84k yearly 55d ago
Sous Chef
STK San Francisco 3.7
San Francisco, CA jobs
Job Description Why Join Our Team? Industry-Leading Compensation Package Up to 10% of the base salary in performance-based bonuses Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As a Sous Chef, you will be responsible for overseeing kitchen operations, maintaining exceptional food quality, and supporting a collaborative and efficient kitchen team. Your leadership will ensure flawless execution, consistency, and an elevated guest experience. Key Responsibilities Culinary Leadership & Execution Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency Lead and oversee food production, ensuring dishes meet our brand and presentation standards Expedite orders to maintain a smooth, efficient, and timely service flow Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness Assist in creating and executing daily specials that align with seasonal trends and guest preferences Ensure all recipes, plating guides, and portioning are followed to maintain consistency Team Development & Kitchen Culture Train, mentor, and inspire kitchen staff to meet our high culinary standards Ensure strong communication and teamwork between BOH and FOH teams Foster a collaborative and energetic kitchen environment that promotes growth and excellence Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency Operational & Financial Performance Monitor and manage labor, food costs, and inventory to stay within budget parameters Implement waste reduction and portion control strategies to optimize efficiency Work closely with the purchasing team to ensure the highest quality ingredients are sourced Review monthly P&L statements and assist in addressing variances Safety, Compliance & Cleanliness Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines Maintain a clean and organized kitchen, ensuring all food is properly stored and handled Ensure all kitchen equipment is properly maintained and in safe working conditions Supervise kitchen closing procedures to ensure readiness for the next day's service What We're Looking For 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment Strong understanding of kitchen operations, food cost management, and inventory control Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine Ability to execute all kitchen positions and support line staff during peak hours Exceptional knife skills and ability to train others in proper techniques Strong leadership, communication, and problem-solving skills SERV Safe Management Certification (or equivalent to state regulations) Ability to work nights, weekends, and holidays in a fast-paced environment Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.
$52k-76k yearly est. 4d ago
Executive Sous Chef
Dnata 4.0
Executive chef job at dnata
We recruit the best talent and invest in their ongoing development, through training and mentoring. We provide opportunities to work across our national network. dnata catering U.S. is looking for a Executive Sous Chef to join our Houston team supporting the IAH airport. POSITION SUMMARY As the Executive Sous Chef for dnata Catering, you will play a vital role in assisting the Executive Chef in overseeing culinary operations while ensuring the delivery of exceptional food experiences to airline passengers. You will lead and manage a dedicated team of chefs, cooks, and kitchen staff in the preparation, cooking, and presentation of high-quality meals. Your collaboration with the culinary team will be essential in developing innovative and diverse menus that cater to the specific dietary requirements and preferences of airline passengers. What We Offer * Salary Range: This salary range and is influenced by the level of experience. When calculating the base pay, we take into account various factors such as location, qualifications, training, and experience as part of the overall compensation package.•Comprehensive Benefits Package: Full-time employees are eligible for 401(k) and healthcare benefits including Medical, Dental & Vision• Complimentary Daily Meals: Enjoy breakfast, lunch, and dinner during your shift Why Join dnata Catering? * Purpose-Driven Work: Be part of a mission to deliver on the promises our customers make, guided by our values of safety, respect, teamwork, and innovation.• Career Growth & Recognition: Accelerate your career with structured development programs, mentorship, and our Najm recognition platform that celebrates performance and service excellence.• Inclusive Culture: Thrive in a collaborative, people-first environment where your voice matters, your contributions are valued, and your future is supported. Accepting applications until: 12/15/2025 You Will * Assisting in maintaining the highest standards of food quality, safety, and hygiene, adhering strictly to industry regulations. * Supporting menu planning, recipe development, and culinary techniques to create memorable dining experiences for passengers while optimizing efficiency and cost-effectiveness. * Overseeing inventory management, supplier relationships, and budgeting to ensure smooth operations and profitability. * Developing and implementing Standard Operating Procedures to increase productivity and control labor costs. * Ensuring compliance with food ready times (FRT) and exact quantities (order numbers). * Facilitating effective internal communication through shift meetings and group discussions. * Conducting research on formulas and processing procedures for new food products in collaboration with the R&D Manager. * Testing food modalities and quality to ensure excellence in offerings. * Collaborating with the Purchasing Department to ensure all required materials are sourced and available to meet production needs. * Ensuring the receiving department consistently fulfills requisition orders. * Standardizing the productive standard portfolio, including methods for preserving food hygiene. * Working with Operations to follow project timelines and launch new concepts. * Training, coaching, and providing on-the-job training for staff to enhance their skills and efficiency NONESSENTIAL FUNCTIONS: * Other duties as assigned by management. You Have * Expert culinary skills with experience in Michelin-starred restaurants or highly reputable institutions. * Knowledge of global raw materials (foods) and experience in creating balanced new menus. * Proven ability to create exquisite culinary art, focusing on taste, creativity, and presentation. * At least five (5) years of experience in high-volume food production and prior airline catering experience. * Excellent interpersonal skills with the ability to interact with clients and communicate effectively internally and externally. * Culinary expertise in International Cuisine. * Experience with process improvements and lean manufacturing principles. * Computer competency with Microsoft Office. * Valid food handler's certificate or equivalent. * Multi-lingual abilities are a plus. Communication Incident response Ensure threats, knives and breaches are handled in a timely manner and investigated properly to determine root cause and corrective action. Intellectual/Social demands: While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits. Position requires constant attention to precise details and accuracy of specified standards including following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. This position also requires constant attendance and punctuality - Is consistently at work and on time. Follows instructions, responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan. Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly. Physical demands: While performing the duties of this job, the employee is regularly required to stand, walk; reach with hands and arms and stoop, kneel, or crouch. The employee must regularly lift and /or move up to 30 pounds. Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Use equipment and materials properly. Work environment: The essential functions of this position are performed indoors. The noise level in the work environment can range from minimal to loud dnata's Competencies Required to be Successful in the Job: There are two aspects to working as effectively as we can: our people and our results. Our eight competencies are designed to help you focus on these aspects: Delivering: Does what they say they will. And they balance the needs of our customers' needs with our business's needs. Drive Always gets the job done. And still put the needs of our business first. Open to opportunity: Adapts when plans change. Is open to new ideas. Makes suggestions that will help shape our culture. Business thinking: Understand our business. Uses this understanding in their day-to-day work and plans for the future. Collaborate: Look for solutions that work for themselves, their team, and the whole organization. Engaging others: Acts in a way that gets others on board - and when things don't go to plan, they deal with conflict in the right way. Provide direction: Share plans with others. Tracks how each project is progressing. Gives constructive feedback during, and after, each project. Developing talent: Self-aware. Always learning. Always developing. And always helping others to develop, too. dnata Catering's Core ValuesAt dnata Catering, our people and operations are guided by six global values that shape how we work every day:• Safety - We put the well-being of our people and operations first, encouraging everyone to speak up for safety.• Performance-Driven - We set ambitious goals and consistently strive to exceed them.• Respect - We care for our people, our environment, and our brand, treating everyone with dignity.• Service Excellence - We deliver reliable, high-quality service in every interaction.• Delighting Customers - We create extraordinary experiences that go beyond expectations.• Imagination - We embrace innovation and adapt to meet the needs of tomorrow.What This Means for YouJoining dnata Catering means being part of a people-first culture that values respect, quality, and innovation. Our teams work together to deliver outstanding culinary experiences, solve problems proactively, and continuously improve to serve our airline customers worldwide. Diversity Matters We believe that diversity and inclusion are fundamental to creating a strong workplace and community. At dnata, we're proud that our workforce is as diverse as the customers we serve. And we're committed to nurturing your talent with mentoring, volunteer, and professional development opportunities. We welcome everyone. Our employee resource groups are one of the many ways we champion diversity and inclusion at dnata.
$49k-65k yearly est. Auto-Apply 5d ago