Executive chef jobs in Maryland

Why us? HELLO BETTY Bethesda is anchored at Pike and Rose where we consistently craft exceptional experiences that forge a bond with guests, enrich our community, and empower our people. The 3000-square foot North Bethesda restaurant is located on the 3rd floor of the Canopy by Hilton Hotel ( 940 Rose Avenue, Bethesda ) boasting 138 seats including a 14-seat private dining room and the patio's 40-foot Delta Deadrise boat bar has 23 seats. Job Overview Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsibilities Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Qualifications Education/Formal Training More than two years of post high school education, but less than a degree from a four-year college. Experience Experience required by position is five to ten years of employment in a related position with this company or other organization(s). Knowledge/Skills Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Requires oral and written communication skills. Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons. Must have excellent vision, for safety reasons. Must have moderate speech communications skills to communicate with other employees. Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). Carrying, (ranging from clipboard to food products to small equipment). Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting. Full mobility is required in order to usually inspect and monitor the kitchen environment. Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day. Environment Inside 100% of 8 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. Benefits Many of the benefits begin the first of the month following or coinciding with date of hire. Benefits consist of the following: - Two (2) medical plan options - Dental - Vision - Life Insurance - Accidental Death & Dismemberment (AD&D) - Short Term Disability (STD) - Long Term Disability (LTD) - Critical Illness - Vacation - Ten (10) Holidays - Adoption Assistance - Educational Assistance - Hotel Room and Restaurant Discounts - 401(k) with a company match (after 60 days) Salary USD $100,000.00 - USD $120,000.00 /Yr.

Benefits: 401(k) 401(k) matching Bonus based on performance Competitive salary Health insurance Paid time off Position Objective: Harbor Point, Sartori, the distinguished sister restaurant of Verde Trattoria (******************* is seeking an exceptional Executive Chef to open this new location. The Executive Chef must possess a deep passion for Authentic Italian Cuisine. We want a dynamic leader that is creative and excels in a collaborative environment, bringing extensive menu experience and a vision that aligns with our commitment to delivering extraordinary food experience. As the Executive Chef, you will command all of the Back of the house operations, setting the bar high for financial management and food quality control. This is your chance to make a significant impact on our Culinary success and lead the team to unprecedented heights. Join us and become part of something remarkable. Essential Duties and Responsibilities: Culinary Excellence: • Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. • Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. • Ensure all dishes meet high standards for quality and presentation before they reach any guest. • Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: • Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. • Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. • Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. • Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: • Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. • Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. • Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. • Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: • Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. • Communicate effectively with all levels of management to forecast needs and resolve challenges. • Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: • Ensure compliance with all local, state, and federal labor and health codes. • Maintain certifications and ensure all kitchen staff are trained in food safety practices. • Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: • Actively participate in menu planning and the introduction of new dishes. • Schedule and lead staff meetings, training sessions, and planning reviews. • Develop and enforce kitchen protocols to streamline operations and enhance staff performance. • Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent).• Able to read a P&L, experience with R365 and tech savvy is a plus. Compensation: $80,000.00 - $90,000.00 per year About Us Located in the popular neighborhood of Canton in Baltimore City, Verde is a casual, upscale, full-service trattoria specializing in authentic Neapolitan pizza and other Italian specialties. From an expansive list of traditional and creative wood-fired pizzas, pasta, delicious calzones, fresh salads, and homemade desserts, the classic flavors of Italy are offered throughout the menu, for dinner, lunch, and brunch. The bar features a variety of hand-selected domestic and imported wines, as well as an assortment of local and Italian craft beers and an award-winning cocktail program.

Not Your Average Joe's is hiring an Executive Chef! As our Executive Chef, you'll never be bored. You'll be responsible for making sure our kitchen runs smoothly. We offer: Competitive compensation - [annual salary and bonus etc] Insurance benefits Bonus opportunities A great work atmosphere Paid Time Off Meals every shift Duties/Responsibilities: Ensuring that our kitchen is fully and appropriately staffed at all times Trains, councels, and coaches staff Ensures all training materials, development and schedules are being followed Clearly communicating with all Team Members Ensures a harassment-free environment for all Team Members Manages and makes adjusments to labor on a shift-to-shift basis while ensuring we don't harm the Guest experience Achieves budgeted sales and profit goasl Maintaining operational excellence so our kitchen is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are being followed Creating a restaurant atmosphere that both patrons and employees enjoy Various other tasks as needed

Role OverviewWork for a company that cares for its people and offers opportunities for personal growth. Sodexo Healthcare has an exciting opportunity for an experienced Executive Chef 2 in Towson, MD near Baltimore. Sheppard Pratt Health System (SPHS) in Baltimore, Maryland, the largest non-profit provider of mental health, substance use, special education, developmental disabilities, and social services in the country. SPHS has been consistently ranked as a top national psychiatric hospital by U. S. News & World Report for the past 28 years. This position will cover two locations; Towson and Ellicott City. What You'll DoWe are looking for candidates who will:manage the daily food production including production planning and controls;Technologically Savvy- proficent with computersensure Sodexo Culinary Standards including recipe compliance and food quality;manage food costing, controls and compliance;develop menus and manage inventory;have high expectations for customer service and quality of food;have the ability and willingness to develop and train front-line employees;have a passion for food and innovation;have knowledge of special diets and allergens; andknowledge of Sodexo Food Management System (FMS) is preferred. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringThe successful candidate will:have a strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;previous experience working in a high volume facility; andstrong management skills. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Description Executive Chef - Fast-Growing, High-Energy Concept Are you a culinary leader with a passion for great food and building powerhouse teams? We're searching for an Executive Chef to take the helm in our kitchen, drive excellence, and help shape the future of our growing brand. What's in it for you: Competitive pay + health benefits PTO + employee discounts (6) paid holidays Annual 2k dining allowance Huge growth potential with a thriving brand An elevated, team-focused culture What you'll do: Lead all kitchen operations with creativity, precision, and consistency Recruit, train, and mentor BOH staff to perform at their best Uphold the highest standards of food quality, presentation, and safety Manage inventory, ordering, and food cost controls Collaborate with leadership to develop menus and drive innovation Create an energized, positive kitchen culture where teamwork thrives What we're looking for: 3-5+ years in a senior culinary leadership role (Executive Chef, CDC, Multi-unit Chef, etc.) Proven success leading high-volume kitchens Strong management and coaching skills with a hands-on leadership style Deep passion for food, creativity, and delivering unforgettable dining experiences Flexible schedule (nights, weekends, holidays) As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

We are looking for a creative and proficient Executive Chef in all aspects of food preparation, Executive Chef. You will be “the chief” and maintain complete control of the kitchen for all off-site catering events Responsible for all food production including banquet functions and other outlets. Develop menus, food purchase specifications, and recipes. Supervise staff. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards. Job Duties: Assist in planning and executing all functions of the Food & Beverage department to meet the daily needs of the operation mainly on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Prepare, assign and delegate responsibilities for the operation of the various outlets, restaurants and banquet Implement effective controls of food, beverage and labor costs to ensure efficient operation and expenditures stay within budget limitations Ensure compliance with all policies and procedures that relate to F & B, as well as local, state and federal laws and regulations Ensure safety of team members and cleanliness of facility and equipment Monitor inventory of food, beverages and supplies to ensure we are meeting par requirements in all areas Assist in conducting monthly inventories Keeping store rooms and refrigerator and freezer organized Assist in ordering and receiving necessary food products, beverages and supplies Ensures on a daily basis that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly Includes cooking, scheduling, forecasting, and F&B cost calculations Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards Always provides the highest quality of customer service to the customers, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Evaluates products to assure that quality, price and related goods are consistently met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect techniques, equipment and terminology. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Periodically visits dining area when it is open to welcome members. Support safe work habits and a safe working environment at all times. Performs other duties as directed.

Min Compensation USD $76,500.00/Yr. Max Compensation USD $90,750.00/Yr. Why We Need Your Talents The Chef D'Cuisine is responsible for managing the activities and processes, procedures and training of chefs, cooks, and other kitchen workers engaged in preparing and cooking food and ensuring a quality, efficient and effective food service and product. The Chef D'Cuisine will be the focal point for enhancing the gaming and entertainment experience of dining guests with quality food offerings while maintaining operational Culinary excellence. Responsibilities Where You'll Make an Impact * Development and management of the budget and food cost %. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. * Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment within assigned food venue. * Is the creative manager in determining the menu and food offerings. * Development of staff, to include, interviewing for new hires and performance management inclusive of disciplinary counseling and conducting performance evaluations. * Manages restaurant personnel in preparation all menu offering while retaining the maximum amount of desired nutrients special and dietary request to include low-fat, sodium, vegetarian and low-calorie meals. * Manage food costs and establish purchasing specifications for restaurant food and beverage offerings. * Manage programs and processes to control and reduce loss time injuries. * Plans plating of foods in assigned restaurant to maximize visual impact and minimizing waste * Other duties as assigned. Qualifications Skills You'll Need to Succeed * Ability to analyze and interpret departmental needs and results. * Ability to solve complex problems. * Ability to perform assigned duties under frequent time pressures in an interruptive office. * Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. * Broad variety of tasks and deadlines requires an irregular work. * Requires compiling facts and figures in accordance with established procedures. * Ability to supervise a team. * Communication skills required to provide information and associated services to hotel management and guests. * Ability to service clients on moment's notice, variable distances. * Ability to perform in an interruptive office environment. * No. of employees supervised: Sous Chef, Prep Cook, Line Cook II, Lead Cook III, Steward. * Travel required: As required. * Hours Required: Scheduled days and times may vary based on need. A Few Must Haves * Education: A four (4)-year degree in a related field or equivalent work experience. * Experience: Three (3) to Five (5) years' experience as a Kitchen/Restaurant Supervisor and/ or Sous Chef. * License: Must be able to comply with all state gaming regulations, which may include obtaining a license. Physical Requirements * Ability to stand for long periods of times without sitting or leaning. * Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 50 pounds of force occasionally or to lift, carry, push, pull, or otherwise move objects. * Ability to walk continually throughout a scheduled shift. * Ability to bend, stoop and reach oven, hotel pans, trays, weighing up to 50 pounds. What We Offer Perks We Offer You * Comprehensive group health benefits for full-time and part-time Team Members and their eligible dependents. Other benefits for full-time and part-time Team Members include: * Free Basic Life Insurance * Free Short Term & Long-Term Disability * Generous retirement savings options * Paid Time Off * Tuition Reimbursement * On-site Wellness center for Team Members and eligible dependents (Maryland Property only) * Training and pathways for career growth * Robust Rewards & Recognition Programs * Annual Merit Based Pay Increases * Discretionary Performance Bonuses * Discretionary Service Bonuses * Free parking * Free food and discounted meals * Live! Hotel, Food & Beverage, and Entertainment Discounts Life at Live! Individuals chosen to be part of the Live! Team can expect: * To be part of an exciting experience unlike any other in the market. * To be given the power and responsibility to put service and community first. * To come together as a strong team, while valuing and celebrating our diversity. * To be given the tools, resources, and opportunity to grow in their career. * To work hard and have fun. * Live is a 24 hour /7 days per week high energy casino with a culture committed to fairness, teamwork, and most importantly FUN. * The casino is large and fast paced, requiring the ability and energy to move about it with a true sense of urgency! * Exposed to alcohol, cigarette and cigar smoke, bright lights, and loud noises. * You will work in an environment where smoking is allowed.

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Executive Chef, Full-time at McDaniel College in Westminster, MD. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Supervise the kitchen, preparation, and presentation of foods by chefs, cooks and other team members, overseeing that all the food items are prepared as determined by our culinary standards, guidelines, and procedures Hire, orientate and train team members to ensure that the highest standards of quality are met Create and manage production team member schedules Order food, kitchen supplies and equipment in accordance with company vendor policies Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Establish controls to minimize food and supply waste and theft Project annual food and labor costs and monitor actual financial results Plan and supervise special events Handle any food preparation issues (i.e. food shortages, excesses, outdated products, poor quality) by taking action to correct problems Requirements: Executive Chef experience managing a busy kitchen Culinary certification preferred Experience ordering and monitoring supplies Creativity and passion to help our team produce innovative dishes Excellent verbal & written communication skills A passion towards safety and sanitation Ability to create a talented staff to provide consistency in all food and service functions Professional appearance Ability to provide a high level of customer service Benefits: A family culture and atmosphere Competitive compensation Health, dental, vision, and life insurance for full-time team members 401(k) with generous company match Paid vacations and holidays Immense training and growth opportunities We conduct pre-employment drug testing. EOE

Hai Hospitality (Uchi, Uchiko, and Uchiba) is accepting applications for an experienced Executive Sous/ Sous Chef. If you're searching for your next opportunity and want to join a growing, award-winning organization, we invite you to apply. We at Uchi Restaurants pride ourselves on our vibrant culture; a culture of craft, continuing education, career advancement, and a whole lot of fun! Uchi Washington D.C. is coming soon! We are currently accepting applications for candidates who can temporarily relocate to one of our existing markets to train with us (lodging included). Training available in Austin, TX (preferred), Houston, TX, Dallas, TX, Miami, FL, Denver, CO, Scottsdale, AZ, West Hollywood, CA. What you'll do in this role: Motivate, mentor and develop a culinary team comprised of cooks and chefs Manage the overall culinary standards in a high volume/high standard scratch kitchen Assist and float through all kitchen stations Cook great food in a modern kitchen Ordering/scheduling/inventory and various other admin duties We're looking for individuals who are: Experienced in high-volume kitchen management Passionate : Must love good food and creating innovative hospitality experiences Practiced in delivering constructive feedback Enthusiastic and celebrational in their team's successes Possess a strong work ethic Why You'll Love Working With Us Medical / Dental / Vision / Accident insurance options available Employee Assistance Program with mental health services available Employer Matched 401k Savings plan Opportunity to grow -- we promote from within almost exclusively Dining discounts Spouse / Children / Family contributions towards medical premiums Maternity & Paternity Leave Paid Vacation benefits Cell phone stipend Basic Qualifications Must be able to effectively communicate with guests and other employees Detect and identify safety issues, and comply with safety guidelines and standards Lift and carry trays, dishes, equipment, and goods up to 50 lbs, stock inventory, and perform restocking duties Must have the ability to stand and walk for extended periods Bend, stoop, and reach to access various areas and items Ability to work in a fast-paced, high-pressure environment Ability to work in a variety of temperatures, both hot and cold Lift, push, or pull objects such as tables and chairs to reconfigure seating arrangements Ability to use kitchen equipment safely and efficiently, such as ovens, grills, and knives Maintain a neat and organized workspace, including proper storage of supplies and cleaning of surfaces Move quickly and efficiently to respond to customer needs Ability to work in close proximity to coworkers in a crowded kitchen or serving area Tolerate exposure to potential allergens and food odors Maintain a professional and hygienic appearance, including proper uniform and personal grooming Understand directives and communicate effectively with Leadership and coworkers Reasonable accommodations may be made to enable qualified individuals with a disability to perform the essential functions The Hai Experience Hai Hospitality is a multi-concept, emerging restaurant group based in Austin, Texas. Our restaurant concepts include Uchi, Uchiko, Uchiba, and Loro. It's about hospitality and giving back. Our employees take pride in their work ethic, their craft, and their creativity. Feel proud of where you work, help create an experience for our guests, and work with cool people. Our Arizona and Florida locations participate in E-Verify. For more information below, please follow the links below: If you have the right to work, don't let anyone take it away : E-verify.gov E-Verify Participation Poster Hai Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Hai Hospitality (Uchi, Uchiko, and Uchiba) is accepting applications for an experienced Executive Sous/ Sous Chef. If you're searching for your next opportunity and want to join a growing, award-winning organization, we invite you to apply. We at Uchi Restaurants pride ourselves on our vibrant culture; a culture of craft, continuing education, career advancement, and a whole lot of fun! Uchi Washington D.C. is coming soon! We are currently accepting applications for candidates who can temporarily relocate to one of our existing markets to train with us (lodging included). Training available in Austin, TX (preferred), Houston, TX, Dallas, TX, Miami, FL, Denver, CO, Scottsdale, AZ, West Hollywood, CA. What you'll do in this role: Motivate, mentor and develop a culinary team comprised of cooks and chefs Manage the overall culinary standards in a high volume/high standard scratch kitchen Assist and float through all kitchen stations Cook great food in a modern kitchen Ordering/scheduling/inventory and various other admin duties We're looking for individuals who are: Experienced in high-volume kitchen management Passionate : Must love good food and creating innovative hospitality experiences Practiced in delivering constructive feedback Enthusiastic and celebrational in their team's successes Possess a strong work ethic Why You'll Love Working With Us Medical / Dental / Vision / Accident insurance options available Employee Assistance Program with mental health services available Employer Matched 401k Savings plan Opportunity to grow -- we promote from within almost exclusively Dining discounts Spouse / Children / Family contributions towards medical premiums Maternity & Paternity Leave Paid Vacation benefits Cell phone stipend Basic Qualifications Must be able to effectively communicate with guests and other employees Detect and identify safety issues, and comply with safety guidelines and standards Lift and carry trays, dishes, equipment, and goods up to 50 lbs, stock inventory, and perform restocking duties Must have the ability to stand and walk for extended periods Bend, stoop, and reach to access various areas and items Ability to work in a fast-paced, high-pressure environment Ability to work in a variety of temperatures, both hot and cold Lift, push, or pull objects such as tables and chairs to reconfigure seating arrangements Ability to use kitchen equipment safely and efficiently, such as ovens, grills, and knives Maintain a neat and organized workspace, including proper storage of supplies and cleaning of surfaces Move quickly and efficiently to respond to customer needs Ability to work in close proximity to coworkers in a crowded kitchen or serving area Tolerate exposure to potential allergens and food odors Maintain a professional and hygienic appearance, including proper uniform and personal grooming Understand directives and communicate effectively with Leadership and coworkers Reasonable accommodations may be made to enable qualified individuals with a disability to perform the essential functions The Hai Experience Hai Hospitality is a multi-concept, emerging restaurant group based in Austin, Texas. Our restaurant concepts include Uchi, Uchiko, Uchiba, and Loro. It's about hospitality and giving back. Our employees take pride in their work ethic, their craft, and their creativity. Feel proud of where you work, help create an experience for our guests, and work with cool people. Our Arizona and Florida locations participate in E-Verify. For more information below, please follow the links below: If you have the right to work, don't let anyone take it away : E-verify.gov E-Verify Participation Poster Hai Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Sardis is looking for an additional Executive Chef to handle quality control over 14 units. Sardis Executive chef will be primarily responsible for overseeing the daily operations of 15 restaurants, 14 kitchen managers. They will review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices. They may also be in charge of interviewing, hiring and training new kitchen personnel. Responsibilities Coordinate and direct food preparation and culinary activities Plan and execute new menu rollouts in a systematic approach Assist in planning, organizing and executing new restaurant openings with regards to kitchen layout and design, opening inventory and tracking and selecting and training kitchen staff Determining the best presentation of food, ensuring quality of each meal Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations Work outside of the kitchen in developing new recipes, planning menus Hires + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Maintaining of inventories and following food budgets Comply with nutrition and sanitation regulations and safety standards Reports to the COO or senior executive management Why work with us? We offer great benefits to our team members including: PTO- Paid Time Off Free meals Health Insurance contribution Holiday Pay Weekly Pay Sardi's is an equal opportunity employer and does not discriminate against any applicant or employee because of race, color, religion, sex, national origin, disability, age, or military or veteran status in accordance with federal law. In addition, Sardi's complies with applicable state and local laws governing non discrimination in employment in every jurisdiction in which it maintains facilities. Sardi's also provides reasonable accommodation to qualified individuals with disabilities in accordance with applicable laws. Disclaimer - Sardi's values diversity among our team members and the unique perspective this brings to the Company Disclaimer - It is unlawful in Maryland to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this provision is guilty of a misdemeanor and subject to a fine not exceeding $100.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Description As a Chef at Tatte, you will oversee all kitchen operations at your café and are ultimately responsible for the success and growth of your kitchen team. Our Chefs may be responsible for the supervision of up to 25 employees including cooks, prep cooks and dishwashers. The ability to engage, inspire and lead a strong team is a must. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. The Executive Chef is responsible for the overall kitchen execution in a fast paced, high volume environment. Scope of Responsibilities (included but not limited to): Runs production and service according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed Follows company safety and sanitation policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Implementation of seasonal menu changes Working Conditions / Essential Functions: Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays. Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time. Able to grasp, reach overhead, push, lift and carry up to 50 pounds. Position Requirements: Minimum 3-5 years' experience of progressive culinary/kitchen management experience, depending upon formal degree or training Proven passion for culinary excellence and exceeding guest expectations. Knowledge and proficiency of systems, methods and processes that contribute to great execution. Excellent verbal and written communication skills with the ability to communicate professionally and effectively. Highly organized with strong attention to detail. High School education or equivalent Preferred Skills: Hospitality Education - BS/AS Degree in Culinary Arts, Food Services Technology/Management or related field or Proficient in Microsoft Office including Word, Excel, Outlook Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworks (highly preferred) ServSafe Certification, Allergens Certification and ChokeSaver Certification Our Benefits and Perks: Competitive pay (typically $71k-$91k, depending on experience) 401(k) (with a vesting match) Parking benefit when in position Free EAP employee assistance programs Flexible schedule with no late nights Health, dental and vision insurance hands on training and classroom training Free meals and drinks Exciting potential for growth Please note that we hire managers for the greater DC market, and while we strive to place them in cafes that are convenient to them, we do not guarantee placement at specific cafes. Join us on our journey to create something special! Please note that Tatte is an E-Verify employer. #chef #souschef #executivechef #chefdecuisine #finedining #kitchenmanager #foodie #scratchcooking #servsafe #headchef #hospitality #leadership #chefjobs #backofhouse #nowhiring #restaurantjobs

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Main Responsibilities: Reports directly to the GM Maintain Product quality Provide leadership and supervision in the kitchen Work with Kitchen staff on execution, cleanliness and teamwork Assist with development of recipes and menu items Maintain kitchen equipment Assist with staffing and scheduling Cook Job Description: We are looking for an experienced Kitchen Manager/Chef to fill a vacant spot in our kitchen staff and contribute to the overall excellence of our restaurant. The person we are hoping to employ is first and foremost skilled, organized, and creative. We are looking for someone to work with our team members, give direction and teach. In addition to cooking prowess, great communication and organizational skills are paramount. A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves in our exceptional service, and we expect nothing less from our kitchen staff. The advantage goes to candidates with a diploma from a culinary school. Responsibilities: ● Maintaining a sanitized and well-organized kitchen. ● Preparing workstations for cooking. ● Preparing and maintaining kitchen equipment. ● Checking the quality of the ingredients. ● Preparing cooking ingredients using various techniques. ● Cooking food using various culinary techniques. ● Arranging food and ensuring appealing presentation. ● Manage food storage, stock, and ingredient orders. Requirements: ● Must have prior experience. ● Must be skilled in operating kitchen equipment. ● Must be skilled in various cooking techniques. ● Must know and follow sanitation procedures. ● Must showcase teamwork and communication skills. ● Must showcase great organizational skills. ● Must be able to multitask and act quickly Must be available nights, weekends and holidays Work schedule Weekend availability Day shift Night shift Supplemental pay Signing bonus Other

Established in 1962, The Center Club was founded on a charter of non-discrimination as a most distinguished private club which would fulfill their needs in one location easily accessible to political, legal and business communities. Since the beginning, The Center Club has been one of the more prestigious locations in the city for members to meet and dine in comfortable and subtle elegance and enjoy entertaining others of like mind. At The Center Club we provide the finest food and service possible for our members and their guests. From our food and beverage operation to our administrative staff, we maintain the highest level of quality and only the finest of standards. We are happy to have you join our team to help us continue to meet these objectives . Job Summary The Banquet Chef will manage all aspects pertaining to the banquet kitchen in servicing all events at the club property including golf tournaments, weddings, rehearsal dinners, private dining events and social events. ESSENTIAL DUTIES AND RESPONSIBILITIES • Plan, oversee and assist in day-to-day culinary operations of the banquet kitchen as it pertains to banquets. • Assigns (in detail) preparation and specific duties lists to auxiliary banquet kitchen staff for efficient execution of upcoming events. • Select, order, and inspect and use only the highest standard food product in preparation of all menu items as per Banquet Event Order (BEO). • Oversee and aid in production and execution of menu items. • Monitor the receipt, storage, and rotation of food product (as to comply with health department regulations), including coverage, labeling, dating and placing items in proper containers for kitchen service. • Supervise, aid, and inspect daily cleaning procedures of kitchen, walk-in and freezers. • Aid in the training and supervising the kitchen staff. • Evaluate perform and give guidance and discipline as necessary. • Maintain food and labor costs as budgeted. • Maintain effective communications with Sous Chef and Executive Chef concerning food production. • Maintain consistent communication with banquet cooks: function times, preparations, breaks and necessary progress in production. • Communicate directly and often with the Banquet Managers and Event Coordinators. • Facilitate the professionalism of our banquet team by adhering to proper language, uniforms, hygiene, and employee relations. • Continue self-education of hospitality industry using available tools such as internet, industry magazines, books, and organization. • Leads the Banquet Kitchen Team in food preparation and presentation during all events. • Works in conjunction with full-service kitchen and a la carte kitchen staff. KNOWLEDGE, SKILLS, AND ABILITIES • High school diploma or GED required; Culinary certification or degree preferred. • Minimum two years experience as Banquet Chef. • Must be able to speak, read, write and understand the primary language(s) used in the workplace. Understand and execute good communication skills, both written and verbal. • Thorough working knowledge of hot and cold food preparation and presentation. • Basic mathematical skills to understand recipes, measurements, order and requisition amounts and portion sizes. • Possess basic computer skills and computation abilities knowledge of accounting programs and budgetary analysis capabilities a plus. • Knowledge about food safety and handling in accordance with federal and state regulations, codes, and laws LICENSURE / CERTIFICATION REQUIREMENTS • ServeSafe Certification (or within 30 days of hire). PHYSICAL REQUIREMENTS / WORKING CONDITIONS • Flexible schedule including days, evenings, nights (at times past midnight), weekends and some holidays. • Ability to visualize, smell and taste food for quality assurance. • Ability to work and handle stress arising from demands in production. • Demonstrate ability to stand and exert well-paced mobility for up to eight (8) hours in length in limited space. • Ability to physically handle knives, pots, mirrors and other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 lbs. to every area of the kitchen. • Perform cutting skills on work surfaces topped with cutting boards (3-4 feet in height). • Proper usage and handling of all kitchen machinery. • Must be able to lift to 50 lbs. on a regular and continuous basis. Push and pull carts up to 250 lbs. To bend, stoop, squat and stretch to fulfill duties and tasks. • Tolerate, at times, extreme temperatures like freezers (-10F) and kitchens (+100F). • Talk and hear effectively during times of added noise and stress. What The Center Club Offers Competitive pay and benefits with the starting rate is based on experience. The pay range is $20.00-$25.00/hr. Paid Parking Excellent work schedule Welcoming, professional work environment Chef prepared meals Benefits at a glance: 401(k) matching Medical/Dental/Vision insurance Employee assistance program Life insurance Paid time off The Center Club is an Equal Opportunity Employer - M/F/Veteran/Disability/Sexual Orientation/Gender Identity View all jobs at this company

As an Event Head Chef at Lib's Catering, you will play a pivotal role in coordinating the final stages of planning and the culinary execution of events. To ensure the seamless delivery of our services in line with our brand vision and values. This role reports directly to the Executive Chef and offers a unique opportunity to contribute to the growth and success of a dynamic catering company. Description of the Event Head Chef Role: The initial client meetings, planning and coordination will be conducted by the Sales Manager and Catering Director. As we approach an event date, the Event Manager, will be assigned a “Final Walkthrough” via Google Calendar. Most of the time, the Event Head Chef will not have a responsibility to attend a walkthrough. In the case that we will be executing at a new venue and/or the venue has changed its operational plans, the head chef would attend to ensure seamless culinary execution. based on their scheduled events for the following month. The Head Chef will participate in the “Final Walkthrough” alongside the Event Manager, taking copious and detailed notes of the client's vision for execution, asking pertinent culinary execution related questions and be responsible to update these notes in the Kanban board. From the date of “Final Walkthrough” until execution of the event, the Head Chef will be available to receive updates about the event, answer any questions related to culinary execution that the Event Manager may have coming from the client as well as contribute the planning and prep of the menu execution. Responses to clients will often be incumbent on responses from the Head Chef so it is important that the communications between the Head Chef and Event Manager occur in a timely manner. The week prior to the event, the Event Head Chef will be required to attend the “Event Leads Meeting” and actively contribute to the discussion of their event (generally held on Tuesday at 5pm, but subject to change). After this meeting, they will also be responsible for messaging and confirming their assigned HOH team members for the event (via text message). On the day of the event, the Event Head Chef will report to the venue with the HOH Crew and be responsible for the seamless execution of the event from setup through clean up. After an event, the Event Head Chef will contribute an event summary and recap in the Hotschedules logbook and Kanban Events Board. The Catering Director will send all post-event feedback correspondence and communicate any information provided about the event to the Event Manager in a constructive, solution-seeking or celebratory manner. This feedback, from the client as well as our team members, is very important to the continued growth and success of our brand. Responsibilities: As Needed, participate in the "Final Walkthrough" alongside the Event Manager, taking detailed notes of the client's vision for execution, asking pertinent culinary execution related questions, and updating these notes in the Kanban board. Be available to receive updates about the event, answer culinary execution-related questions from the Event Manager, and contribute to the planning and prep of the menu execution. Attend the "Event Leads Meeting" the week prior to the event, actively contributing to the discussion of their event and messaging/confirming assigned HOH team members for the event via text message. On the day of the event, report to the venue with the HOH Crew and be responsible for the seamless execution of the event from setup through clean up. Contribute an event summary and recap in the Hotschedules logbook and Kanban Events Board after each event. Collaborate with the Catering Director on post-event feedback correspondence, ensuring timely communication with the Event Manager and addressing client and team feedback constructively. Qualifications: Experience in a high-volume catering environment Proven experience as a Head Chef or similar role, with a track record of successful event execution. Strong organizational and multitasking skills, with the ability to manage details and contribute to event planning. Excellent communication skills, particularly in timely and effective communication with the Event Manager and HOH team members. Ability to adapt to new venues and operational plans, attending walkthroughs as needed for seamless culinary execution. Experience in contributing to and leading discussions in team meetings. Flexibility to work evenings, weekends, and holidays as required by event schedules. Familiarity with Kanban project management tools, Google Calendar, Hotschedules logbook, and other relevant software. Work schedule 10 hour shift Weekend availability Other Supplemental pay Tips Benefits Flexible schedule Employee discount

Job DescriptionBenefits: 401(k) 401(k) matching Bonus based on performance Competitive salary Health insurance Paid time off Harbor Point, Sartori, the distinguished sister restaurant of Verde Trattoria (******************* is seeking an exceptional Executive Chef to open this new location. The Executive Chef must possess a deep passion for Authentic Italian Cuisine. We want a dynamic leader that is creative and excels in a collaborative environment, bringing extensive menu experience and a vision that aligns with our commitment to delivering extraordinary food experience. As the Executive Chef, you will command all of the Back of the house operations, setting the bar high for financial management and food quality control. This is your chance to make a significant impact on our Culinary success and lead the team to unprecedented heights. Join us and become part of something remarkable. Essential Duties and Responsibilities: Culinary Excellence: Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. Ensure all dishes meet high standards for quality and presentation before they reach any guest. Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. Communicate effectively with all levels of management to forecast needs and resolve challenges. Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: Ensure compliance with all local, state, and federal labor and health codes. Maintain certifications and ensure all kitchen staff are trained in food safety practices. Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: Actively participate in menu planning and the introduction of new dishes. Schedule and lead staff meetings, training sessions, and planning reviews. Develop and enforce kitchen protocols to streamline operations and enhance staff performance. Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. Strong problem-solving skills and the ability to manage complex kitchen operations. Proficient in using computer systems and software necessary for kitchen management. Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. Physical ability to perform job functions, including standing for long periods and handling heavy equipment. Must possess a current food safety certification (e.g., SERVsafe or equivalent). Able to read a P&L, experience with R365 and tech savvy is a plus.

Role OverviewSodexo's Senior Living is seeking a Chef Manager to join our culinary team at Lutheran Village at Miller's Grant in Ellicott City, Maryland nearby Baltimore! This Chef Manager will oversee mainly the food service operations for the Bistro serving lunch and dinner and assist with catering. The Chef Manager will report to the Executive Chef and will train and mentor approximately 10 cooks. This position is hands-on and will move in and out of the kitchen. We are looking for a candidate who is comfortable with interfacing with our residents. Typical shift will be 11am - 7pm, may vary with rotating weekend coverage. What You'll Dooversee daily operations of the bistro, catering and assist with 2 restaurants on campus as needed;have high expectations for the quality of food and presentation;have the ability and willingness to mentor and train employees; andknowledge of Food Management Systems/Software is preferred. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringprior food service management experience with restaurants, catering and/or retirement living dining;strong cooking skills;knowledge of ordering and inventory management;experience supervising and training staff with exceptional human resource and supervisory skill-set;strong computer skills;an enthusiasm for working with a diverse set of people and are confident and warm;a positive approach to tasks with a can-do attitude and impeccable attention to detail. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year