Head Chef Jobs Near Me

**Salary:** $75,000 - $80,000 At over 300 college & universities around the country, **Chartwells Higher Education** is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. **Job Summary** **Working as the Executive Chef,** you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with Chartwells Higher Ed programs and guidelines for Quinnipiac University in Hamden, CT. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. **Key Responsibilities:** * Plans regular and modified menus 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 of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products * Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits * Follows facility, department, and Company safety policies and procedures to include occurrence reporting * Participates and attends departmental meetings, staff development, and professional programs, as appropriate **Preferred Qualifications:** * A.S. or equivalent experience * Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chef experience a must * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * ServSafe certified - highly desirable **Apply to Chartwells Higher Education today!** *Chartwells Higher Education is a member of Compass Group USA* **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.** Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. **Associates at Chartwells Higher Ed****are offered many fantastic benefits.** * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, for paid time off benefits information **EXECUTIVE CHEF II - HIGHER ED DINING - HAMDEN, CT** Share link. Copy this URL:

Chartwells K12 EXECUTIVE CHEF II - K12 FOOD SERVICE - PULASKI, AR** Chartwells K12's goal is to make sure students leave the cafeteria happier and healthier than they came in, by serving food kids love to eat and creating custom dining programs. With more than 16,000 associates in 4,500 schools, ranging from large public institutions to small charter and private schools, Chartwells K12 is built on decades of food, education and operational experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit . ***This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search' in MyOpportunity to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email then you can check the status under Careers in MyOpportunity by clicking on ‘referral tracking.' For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email*** *********************************.*** ***Click*** ***to view the step-by-step instructions to refer a friend to this position.*** **Job Summary** **Working as the Executive Chef,** you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with Chartwells K12 programs and guidelines for this K-12 school district in Pulaski, AR. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. **Key Responsibilities:** * Plans regular and modified menus 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 of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products * Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits * Follows facility, department, and Company safety policies and procedures to include occurrence reporting * Participates and attends departmental meetings, staff development, and professional programs, as appropriate\ **Preferred Qualifications:** * A.S. or equivalent experience * Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training * Extensive catering experience a plus * High volume, complex foodservice operations experience - highly desirable * Institutional and batch cooking experiences * Hands-on chef experience a must * Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation * Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet * ServSafe certified - highly desirable **Apply to Chartwells Schools today!** *Chartwells Schools is a member of Compass Group USA* **Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.** **Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.** Chartwells K-12 maintains a drug-free workplace. Applications are accepted on an ongoing basis. **Associates at Chartwells K-12****are offered many fantastic benefits.** * Medical * Dental * Vision * Life Insurance/ AD * Disability Insurance * Retirement Plan * Paid Time Off * Holiday Time Off (varies by site/state) * Associate Shopping Program * Health and Wellness Programs * Discount Marketplace * Identity Theft Protection * Pet Insurance * Commuter Benefits * Employee Assistance Program * Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, for paid time off benefits information. **EXECUTIVE CHEF II - K12 FOOD SERVICE - PULASKI, AR** Share link. Copy this URL:

Benefits: Competitive salary Dental insurance Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Wellness resources Big Red F Restaurant Group (West End Tavern, Centro, The Post, Jax Fish House) is looking for a passionate restaurant professional to be an indispensable member of our leadership team as a Chef de Cuisine in Development. We are a growing group that is 'building a bench' and looking for a Chef and leader who is flexible across brands/locations and will grow with our group. It's an opportunity to learn to lead in new developing locations or to serve as Chef in a current Boulder location when one of our current team members moves to a new promoted role. Job Summary: Be the Chef. Act like the Chef. Have the pro skills and acumen to lead a team, build culture and execute consistently delicious food. Have fun at work. Cook delicious food. Serve the best, train the staff to do the same. Help build the menus and direction for the future. Want to play with your food and delight people? Come on over. Yes- run the restaurant, order the right food, control the cogs... but do it all with passion and the desire to be world famous.. What you can expect: Competitive Salary ($70,000 - $75,000 DOE) 3 Weeks Paid Time Off Medical, Dental & Vision Insurance Life and AD&D Insurance Company Sponsored 401k Long Term Disability Insurance Employee Mental Health Assistance Program Annual Education/ R&D Budget The Best Job You'll Ever Love! Main Job Responsibilities: Chef de Cuisine reports directly to and collaborates with the General Manager. CDC works with Exec Chef and Culinary Director on Menu development. Control and achieve budgeted food cost and kitchen labor. Control financial inventory and invoicing procedures in accordance with Company policies and procedures. Make employment and termination decisions consistent with General Manager guidelines for approval or review. Continually strive to develop our staff in all areas of managerial and professional development. Treat the place and team and business like you are the owner, our partner, the Chef. Oversee labor budget and scheduling, ensuring that all positions are staffed when and as needed and labor cost objectives are met. Qualifications: Independent restaurant experience in a fast paced environment is preferred Knowledge and track record for food, cost controls, and how to develop people College/Culinary degree and/or comparable experience in a professional kitchen Minimum of three years full-service kitchen experience. Familiarity and proven communication protocol with managers and staff Physical Demands: Be able to work in a standing position for long periods of time (up to 10 hours). Be able to reach, bend, stoop and frequently lift products and equipment up to 50 lbs. Must have the stamina to work at least 50 to 60 hours per week. Flexibility to work nights and weekends. Where necessary, flexibility to travel to BigRedF restaurants and outside venues for meetings, walk-throughs, training, etc. Workplace hazards might include very hot equipment, hot oil, knives, slicers and potentially slippery surfaces If you think Big Red F Restaurant Group is the right fit for your hospitality dreams, please submit a resume today. Our Purpose: The Big Red F Restaurant Group is on earth to operate businesses we are proud of, inspire our family members to do great things and connect with the communities we do business in with intention. We are a collective of independent restaurants and businesses in Colorado, rooted in Boulder, locally owned and operated. We provide a safe and relevant place to gather and work and expect to provide you with your Best Job Ever. Get in here! *************** Flexible work from home options available. Compensation: $70,000.00 - $75,000.00 per year Big Red F is in the business of PEOPLE. The people we work with and the people we welcome into our restaurants everyday - be it our guests, delivery drivers or visitors that walk through our front or back doors. Our continued success and longevity is due to the many unique, funky, authentic, righteous, passionate, amazing, hummmm-ble, honest, hard-working and dedicated PEOPLE who have worked within our walls and under our roofs since 1994. So you're curious about what it's like to carry that torch and continue this legacy? Whether you are with us for a season, a year, or become one of the many, many people who have been family for 10, 15 and 20 years and beyond, the collective commitment of our teams in these restaurants is crucial to our success. We will lead, teach, laugh, struggle, win, learn and grow together, always knowing that we are only as good as our PEOPLE choose to make us. Every time the doors are unlocked, we strive to make good on the promises we make to each other and every one of our guests, which are: Great food and drinks. Truly memorable, intelligent, gracious, well dressed hospitality. Phenomenal, one of a kind, storied, respected and welcoming restaurant homes for our PEOPLE Clean and spotless, well run and proud kitchens. Charming and inviting, appropriately lit, well tuned and enjoyable dining rooms

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

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

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $101,000 to $132,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Role Purpose To lead the BOH Team in the execution of food service, food safety and ensure an excellent guest experience. Responsible for the consistent preparation of innovative and creative Mexican, Southern, French American, and Steak inspired cuisine to be served at the highest quality, presentation, and flavor for Gatsby Restaurant resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, labor, stock, waste control, hygiene practices and training within the kitchen. Duties and Responsibilities: The Kitchen Manager will be an expert in all areas of the back of the house and be able to perform in the absence of an hourly staff member Trains, develops and motivates supervisors and culinary staff to meet and exceed established Chicken + Beer food preparation standards on a consistent basis Display exceptional leadership by providing a positive work environment. Coaching employees as appropriate while demonstrating a dedicated and professional approach to management Will provide direction for all day-to-day operations in the kitchen Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Utilizes interpersonal and communication skills to lead, influence, and kitchen staff Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Delegates appropriately to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives Must complete periodic line checks for quality, efficiency, and standards They should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example Oversees all BOH purchasing Ensure proper purchasing, receiving and food storage standards in the kitchen Reviews staffing levels to ensure that service, operational needs, and financial objectives are met. Coordinates with General Manager, Director of Operations, and Culinary Director in menu development and maintaining updated and accurate costing of all dishes prepared and sold within the operation. Ensures compliance with all food handling and sanitation standards including proper Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and Chicken + Beer standards. Reviews guest comments and other data to identify areas of improvement. Ensure proper grooming and hygiene standards for all kitchen staffs. Review and discuss daily food cost reports with key kitchen and management team members. Review weekly and monthly schedules to meet forecast and budget. Run daily BOH line-ups to ensure that the team is ready for the day Able to perform additional duties as requested by management as and when required. Qualification Requirements Must be able to pass the TSA Federal background check to work in the airport 4-year college degree preferred. Minimum of 2 years of experience as a Kitchen Manager with extensive knowledge of recipes, policies, standards, theories and successful results with past responsibilities. Must be capable of performing all functions and meeting all qualification standards for all hourly positions. Knowledge of P.O.S. system and the back-office systems to fulfill management functions. Is quickly and decisively when needed based on the need and urgency of situation

We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. **OUR VISION** We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. **GET A JOB THAT GETS RESULTS** We take the notion of turning jobs into careers very seriously. Working full time in the snowsports resort business can be the holy grail for some. We want those folks here and we'll work with you to get you where you want to be. It's not for everyone but we're not looking for everyone-we're looking for you. **IF YOU HAVE WHAT IT TAKES, HERE'S WHAT WE CAN GIVE** * 401k program with employer match * Accrued sick time for all employees * Opportunities for Medical, Dental, Vision & Paid Vacation benefits * Remote work and/or flexible schedules for some positions * FREE or deeply discounted season passes for you and your dependents * Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) * Seasonal employee parties * Regular free employee breakfasts/lunches, family events, and parties * For a full listing of employee perks both on and off-property, **Chef de Cuisine - Sis Boom Restaurant** Jay, VT Full Time Food & Beverage Experienced The **Chef de Cuisine** coordinates activities of and directs training of sous chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. **ESSENTIAL DUTIES & RESPONSIBILITIES** (include the following, other duties may be assigned) * Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. * Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. * Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. * Directs food apportionment policy to control costs. * Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. * Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in an exciting and appetizing manner. * Tests cooked foods by tasting and smelling them. * Devises special dishes and develops recipes for fellow staff to work from. * Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. * Establishes and enforces nutrition and sanitation standards for restaurant. * Sets staff schedule and controls labor costs. * Other duties as assigned by supervisor, which could be directly related, or unrelated to original position. **SUPERVISORY RESPONSIBILITIES** Directly supervises 10-20 and 2 subordinate supervisors at Tram Haus Lodge Food & Beverage outlets. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. **SALARY & INCENTIVES** In addition to the standard resort perks & benefits that can be found outlined , the resort is proud to offer the following for this specific role: * Salary Range: $24 - $26/hour * This is a fully benefited position **QUALIFICATIONS** To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. **EDUCATION and/or EXPERIENC**E Bachelor's Degree (BA) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience. **LANGUAGE SKILLS** Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. **MATHEMATICAL SKILLS** Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. **REASONING ABILITY** Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. **COMPUTER SKILLS** Affluent in Microsoft Word, Excel, and food ordering sights such as Tracs Direct and Sysco or have the ability to learn. **CERTIFICATES, LICENSES, REGISTRATIONS** Must be ServSafe certified. Opportunity to attend the seminar will be provided in some cases. **OTHER SKILLS & ABILITIES** Strong A La Carte cooking skills required. **OTHER QUALIFICATIONS** Must have strong interpersonal and management skills. Must be able to work weekends and holidays. **PHYSICAL DEMANDS** The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to stand and taste or smell. The employee is frequently required to walk; use hands to finger, handle or feel and reach with hands & arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and depth perception. **WORK ENVIRONMENT** The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is frequently exposed to wet or humid conditions; fumes or airborne particles and extreme heat. The employee is occasionally exposed to working near moving mechanical parts; outdoor weather conditions and extreme cold. The noise level in the work environment is usually moderate. **RESORT CONDITIONS** This is a Winter Resort Area. It requires that work venues are varied, and in many cases include steep stairways, multilevel buildings and outdoor work areas, subject to very cold, sometimes wet or very sunny work sites. Some facilities are located at the base or bottom area and some are semi-remote and can only be reached by traveling via chair lift(s), skis or snowboards. Walking surfaces are frequently frozen, sloped and slippery. Proper footwear is a must, indoors and out. Work days and hours, as well as the number of hours required will vary, with an emphasis on weekends and holidays. **IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET** * **Annual Salary

When you work at The Virginian, you have a front-row seat to the amazing life stories of the wisest people on earth. What's more, you are part of an extraordinary company - one that's investing in the future of senior living by investing in you. Don't just do a job. Be part of an extraordinary life! The Virginian is seeking an experienced Executive Chef. This position will oversee all food production activities, as well as assist in the leading of operations for the food venue options for the entire community. This position is key in ensuring an exceptional dining experience for our residents, visitors, and guests. This position will be report to the Director of Food and Beverage and collaborate closely with the Virginian Leadership team. This position is responsible for the overall coordination of food preparation, cooking and baking activities, dietary standards, the quality and nutritional value of foods prepared, and maintaining a positive, courteous work environment for staff and residents. Supervising, mentoring, and strong leadership skills are needed to be successful in this role. The right candidate must be a people person, love the art of cooking, and have a passion for working with Seniors! Qualifications: 1. A minimum of five years' experience as an sous chef or cook in senior living community, or within a hotel, fine dining restaurant, country club, or other similar institution. 2. A good understanding of food ordering with knowledge of how to follow and adapt to an evolving food budget is key. 3. A good understanding of labor planning and basic scheduling is key 4. Experience with leading and managing a team and knowledge/experience in teaching policies and procedures 5. Excellent interpersonal and communication skills, solid mathematical background and an understanding of measurements and conversions. 6. Post-Secondary Courses in Restaurant Management Nutrition or related field. Degree or Certificate from a culinary institute preferred. 7. ServSafe Certified (preferred) Experience: Sous Chef or Executive Chef for 5 years (Required) Manager or supervisor experience: 5 years (Required) Food Prep and Cooking experience: 5 years (Required) Work setting: Industrial kitchen Casual dining restaurant Fine dining restaurant Bistro/Café restaurant Shift: 8 hour shift Day shift Evening shift Rotating Weekends HOSPITALITY FOCUS: The Virginian fully embraces a culture of hospitality. To that end, we include the following hospitality promises as a guide for our interpersonal interactions with residents, co-workers, and guests: We greet residents, employees and guests warmly, by name and with a smile. We treat everyone with courteous respect. We strive to anticipate resident, employee and guest needs and act accordingly. We listen and respond enthusiastically in a timely manner. We hold ourselves and one another accountable. We embrace and value our differences. We make residents, employees and guests feel important. We ask “Is there anything else I can do for you?” Compensation: $80,000-$100,000 annually Benefits: 401(k) 401(k) matching Dental insurance Health insurance Paid time off Referral program Retirement plan Vision insurance Job Type: Full-time EEO

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

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

**As Head Chef at Langdon House Care Home, you will be in charge of coordinating the entire catering service in the home.** ** About the Langdon House Care Home:** Langdon House is a fantastic residential care institution in Cambridge. Langdon House takes pride in its family-like atmosphere, beautiful gardens, and exceptional care for all of its residents. We are located in a quiet corner of Chesterton, on the north eastern side of Cambridge, three miles from the town. Our home provides excellent 24-hour care for up to 51 individuals. *Sponsorship available for this position* ** About the role:** The Head Chef is in charge of delivering high-quality food service and meal preparation at home. The Head Chef will lead and manage the catering team, collaborating closely with other service teams to ensure the highest service standards are met. ** Salary:** £16.50 per hour. Equivalent to £32,604 per year plus £1000 joining incentive! * Shift pattern: 38 hours per week, Monday-Sunday (no late nights or split shifts), with every other weekend off as customary. ** Home Location:** Langdon House: 20 Union Lane, Chesterton, Cambridge, CB4 1QB. ** Key Duties and Responsibilities:** Ensure that the catering services and residential dining experience meet the highest standards and quality. Line management for kitchen teams, including recruitment and activities including appraisals, rotas, and absence management. We promote choice and dignity to the inhabitants of the home through the services we provide, and we ensure that the nutritional composition of the meals provided meets the dietary needs of all residents. Ensure that all Food Safety Manual, Health and Safety Manual, and Meal Policy standards are met. Training, skills, and experience are required. Experience as a head chef is required. Experience in a care setting is desirable. Proven track record of leading, enabling, assisting, and encouraging teams. Ability to travel between the two areas mentioned above. ** What We Can Offer:** Completely comprehensive induction Competitive salary. 28 days of vacation each year Free Blue Light Card and access to the Blue Light discount platform. Refer a Friend Scheme ** About Athena:** Athena Care facilities is a family-run business that operates seven facilities in Peterborough, Cambridgeshire, Kings Lynn, Norfolk, and Ipswich, Suffolk. Our goal is to be the supplier of choice for our community and the employer of choice for our employees. Our goal is to provide outstanding quality homely settings with the highest levels of care, catering, cleanliness, and activities. We strive to improve the lives of our residents and allow them to live fully as people in joyful, comfortable, and safe environments. T&C apply. Location Experience 4 Year

Panda Express - Focus Group Services LLC in Ft Eustis, VA is looking for an assistant chef to join our team. We are located on 1386 Washington Blvd Ft Eustis, VA. Our ideal candidate is self-driven, punctual, and reliable. Benefits You'll get opportunities to gain skills that help you rise in your career, no matter where you go How we reward you: Flexible schedules Great pay and bonus Free meals while working at Panda Medical and Dental Insurance for full-time associates Associate discounts for many brands Referral bonuses Hands-on paid training to prepare you for success On-Going Career & Leadership Development Responsibilities Set up workstations Cook dishes to business standards Follow health and safety guidelines Prepare ingredients for use during shift Qualifications Proven working experience as a cook Familiarity with kitchen equipment and utensils Strong attention to detail Ability to listen and communicate effectively We are looking forward to reading your application.

***As a Regional Chef at Athena Care Homes, you will be responsible for supporting the kitchen teams across our 7 care homes to provide an outstanding catering service to our residents.*** ***Athena's values of empathy, respect, and individualized care are at the heart of our dining experience. As Regional Chef, you'll guide our chefs to engage with residents in the dining areas, ensuring top-quality service from kitchen to table.*** **About Athena Care Homes:** Athena Care Homes is an award winning, family-owned business operating seven residential nursing homes in East Anglia where care and compassion runs through to our very core. There is a shared vision across all of our specialist care homes: we strive to provide happy, safe and comfortable care to every resident. At Athena we celebrate everyone as an individual. Whether that's delivering authentic care, supporting our team to make moments for our residents and their loved ones, or whether that's learning and growing together. **About the role:** Reporting to the Sales & Hospitality Manager, the Regional Chef will work closely with the Head Chefs and wider kitchen teams to support with the delivery of an exceptional dining service to our residents. This will include enhancing menus, exceeding food safety and hygiene standards and inspiring the teams to make an impact in the lives of our residents. **Salary:** £40,000 per annum. **Shift Pattern:** 37.5 hours per week, shifts between Monday to Sunday depending on the needs of the business. **Location:** This is a regional role and you will be working from any one of our 7 locations, and will be expected to travel to all locations in accordance with your role. **Key Duties & Responsibilities:** * Leading and developing the kitchen teams to deliver an outstanding catering service. * Review and develop good catering practices, including food safety and hygiene standards. You'll lead dining checks across homes to support quality and regulatory compliance. * Support the kitchen teams to promote choice and dignity to the residents of the home with the services we provide, and ensure the nutritional content of the meals provided cater for the dietary needs of all residents. * Travel to all locations to provide support during periods of absences and annual leave. **Training, Skills & Experience Required:** * Experience as a multi-sited Head Chef is essential. * Experience in a care environment is advantageous. * Proven track record for leading, empowering, supporting & motivating a team. * Full UK driving license, access to a vehicle and the ability to travel between the locations listed above is essential. * We are unable to offer sponsorship for this role, a valid right to work in the UK is required. **What we can offer:** * Fully comprehensive induction. * Competitive salary, plus enhancements on bank holidays. * 28 days of holiday per year. * Free Blue Light Card & access to the Blue Light discount platform. * Professional growth is central at Athena. This role offers the chance to mentor, share best practices, and play a vital part in our commitment to exceptional resident care and dining experiences. * Refer a friend scheme. **About Athena:** Athena Care Homes are a family run business with seven homes across East Anglia. We have care homes in Peterborough, Cambridgeshire, Kings Lynn (West Norfolk) & Ipswich (Suffolk). Our aim is to be the provider of choice for our residents and the employer of choice for our team members. Our purpose is to create excellent quality homely environments with the highest standards of care, catering, housekeeping and activities. We aim to enhance the lives of our residents and enable them to enjoy life to the full as individuals in happy, comfortable and safe surroundings. **Type** Permanent - Full Time **Location** Regional **Care Home** Athena Care Homes **Job Function** Catering

We are looking for a talented Chef de Cuisine to join our culinary arts team and lead the day-to-day operations of the catering and retail space. As the Chef de Cuisine, you will be responsible for menu planning, overseeing staff, and ensuring all catering and retail operations are completed with the highest quality. Job Responsibilities: * Plan menus for catering, retail services, special events, food truck and themed promotions * Manage the catering and retail teams to ensure quality and customer satisfaction * Supervise and train kitchen staff in food preparation, menu selections, proper methods of service, and food safety * Develop creative and attractive presentations for food items * Ensure all kitchen equipment is properly sanitized and maintained Desired Qualifications: * 3+ years of experience in professional kitchen management * Bachelor's degree in Culinary Arts or similar field * ServSafe certified Food Safety Manager * Must be detail-oriented and organized * Ability to simultaneously manage multiple tasks Nice-to-Haves: * Experience in menu development and presentation * Ability to create unique presentations for catering services * Strong problem-solving skills * Excellent interpersonal communication skills * Ability to work within a budget This is a salaried 12-month position with full college benefits. Uniforms and non-slip safety shoe allowance provided, along with a free meal on scheduled work days. Generous paid holidays, vacation, sick/personal time, comprehensive insurance (medical, dental, vision, etc.) and retirement plans, flexible spending account, tuition remission, life insurance, and short and long term disability insurance. In addition, you are able to use campus facilities such as the fitness center and library, receive a discount at the campus store, have free admissions to campus athletics, programs and more. About Roanoke College Roanoke College is a place where every student who works hard has the opportunity to succeed. We champion potential, providing essential learning and leadership through innovative academic programs and transformative educational experiences, giving students the mettle, mindset, and empathy to pursue lives of purpose, build meaningful careers, and meet society's most pressing needs. Located in scenic Salem, Virginia, Roanoke College is an intimate, welcoming community that has served the local region and beyond for nearly 200 years. Now, we're building on momentum and offering a Roanoke experience for today's students and a legacy that belongs to every Maroon. Roanoke College grants equal opportunity to all qualified persons without regard to age, race, color, ethnicity, national origin, sex, pregnancy, sexual orientation, religion, genetic information, disability, veteran status, or any other class protected by law. Unless otherwise provided in an express written contract, employment at the College is at will.

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

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

Incredible Full Time Private Chef opportunity. This dynamic family of four in McLean VA is looking to hire a professional, experienced, and discreet private chef to prepare and serve lunch and dinner for them and their household staff. Weekly, the family also hosts a salon at their home that you will be responsible for creating and preparing. Key responsibilities for the role include daily food and beverage shopping to accommodate daily meals, breakfast prep for the following day, and salons/events; setting the table for lunch and dinner service, emptying the dishwasher the day after salon events, restocking the fridges. **Qualifications** Minimum 5-10 years professional culinary experience required; minimum 5 years of in-home experience Culinary training and credentials preferred Highly organized and professional demeanor Good communication skills Comfortable working in a home setting and around children **Why Work With Us** * Free for Job Seekers * Highest Paying Jobs * Benefits * Ongoing Training & Support * Community

The Executive Chef supervises activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ResponsibilitiesObserves workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu.Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies.Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.Directs food apportionment policy to control costs.Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.Tests cooked foods by tasting and smelling them.Devises special dishes and develops recipes.Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training. Establishes and enforces nutrition, sanitation, safety and merchandising standards.Assures compliance with all sanitation ServSafe and safety requirements. Resolves customer concerns. QualificationsBachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.Must obtain ServSafe certification. Must meet state and local food handler requirements. Must possess food handler's permit.