Executive Chef jobs at Kimpton Hotels & Restaurants - 4171 jobs

CATERING EXECUTIVE SOUS CHEF - REDMOND, WA
Compass Group, North America 4.2
Redmond, WA jobs
Eurest **Salary:** $90,000 to $100,000 /year **Pay Grade: 14** **Other Forms of Compensation:** As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. **Job Summary** Support Executive Chef in supervising activities of and directs training of 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. **Supervisory Responsibilities** Manages cooks in their department. Supports the Executive Chef in the overall direction, coordination, and evaluation of this unit. 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. **Essential Functions&Responsibilities** + Observes 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, taking into account probable number of guests, popularity of various dishes, and recency of menu; seasonal required + Directs food apportionment policy to control costs. + Assures compliance with all sanitation ServSafe and safety requirements. + 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, develops and writes recipes. + Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. + Familiarizes newly hired Cooks with practices of kitchen and oversees training. + Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. + Establishes and enforces nutrition, sanitation, safety and merchandising standards. + Resolves customer concerns. + Assigns and supervises cleaning schedules for all areas of the kitchen. + Maintain clean and safe work environment; performs job safely. + Other tasks may be assigned. + Understand Webtrition and can utilize tool. + Ensures discipline to culinary programs and standards + Strong team player with good interpersonal, oral and written communication skills + Understands labor scheduling&can create based on business needs. + Manage purchase compliance as required. + Attends all culinary meetings as required. + Understands all culinary terminology. **Essential Food Safety Practices** + Must possess a valid Food Handler's Permit + Current ServSafe Certification + Adhere to all HACCP policies and procedures + Manage daily and Monthly food safety trainings + Adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control + Orders food and other supplies from only our Compass approved sources + Meeting all regulatory regulations for Food Safety + Passing local jurisdiction and third party inspection's **Qualifications** + B.S. Degree in Culinary Arts, Food Services Technology/Management, or related field; or A.O.S. Degree in Culinary Arts with additional specialized training. + 3-5 years of relevant culinary experience. + Mastery of various kitchen positions and stations. + Strong understanding of food cost and quality control. + Ability to think quickly and adapt in dynamic kitchen environments. + Experience in high-volume, complex foodservice operations preferred. + Catering experience is a plus. + Institutional and batch cooking experience helpful. + Excellent interpersonal, customer service, and communication skills. + Proficient in Microsoft Office (Word, Excel, PowerPoint), Outlook, and internet-based tools. + Familiarity with Webtrition and culinary terminology. **Certifications:** + Valid Food Handler's Permit. + Current ServSafe Certification. + Must meet all state and local food safety requirements. **Apply to Eurest today!** _Eurest is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **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.** Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. **Associates at Eurest 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) + Paid Parental Leave + Personal Leave 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, click here (****************************************************************************************** for paid time off benefits information.
$90k-100k yearly 4d ago

Looking for a job?

Let Zippia find it for you.

EXECUTIVE CHEF III -TUKWILA, WA
Compass Group, North America 4.2
Seattle, WA jobs
Eurest EXECUTIVE CHEF III -TUKWILA, WA** **Salary:** **$80000 - $84000 /year** As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. **Job Summary** This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. **Key Responsibilities:** + Plans regular and modified menus according to established guidelines + Trains kitchen staff in food preparation, safe handling, and 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 + Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed + Complies with federal, state and local health and sanitation regulations and department sanitation procedures + Performs other duties as assigned **Qualifications:** + A.S. or equivalent experience + Three to five years of progressive culinary/kitchen management experience + Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation + Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desirable + ServSafe certified - highly desirable **Apply to Eurest today!** _Eurest is a member of Compass Group USA_ Click here to Learn More about the Compass Story (************************************** **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.** Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. **Associates at Eurest 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) + Paid Parental Leave + Personal Leave 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, click here (****************************************************************************************** or copy/paste the link below for paid time off benefits information. *****************************************************************************************
$80k-84k yearly 1d ago
CHEF, EXECUTIVE SOUS I - CHRISTUS ST. MICHAEL -TEXARKANA, TX
Compass Group, North America 4.2
Texarkana, TX jobs
Morrison Healthcare + We are hiring immediately for an Executive Sous Chef! **Make a difference in the lives of people, your community, and yourself.** Join a culture of opportunity with Morrison Healthcare. Our careers are filled with purpose and empower you to transform healthcare experiences. **Take a look for yourself** **!** Morrison Healthcare is a leading national food and nutrition services company supporting more than 1,000 hospitals and healthcare systems across 46 states, many of which are recognized as U.S. News&World Report ranked Top Hospitals and Health Systems. For over 70 years, Morrison has been serving some of the nation's largest health systems and bringing a culinary, nutritional, and operational expertise that truly transforms the healthcare dining experience. Morrison has more than 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members. The company has been recognized as one of Modern Healthcare's Best Places to Work since 2012. **Job Summary** This individual will be responsible for supporting the Executive Chef in 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 corporate programs and guidelines. **Key Responsibilities:** + Ensures that high quality food items are creatively prepared and presented in a cost effective manner + Assists in all phases of planning, ordering, inventory, and food preparation + Supports the management of cost controls and control expenditures for the account + Rolls out new culinary programs in conjunction with the marketing and culinary teams + Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen + Motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation + Performs other duties as assigned **Qualifications:** + B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training + 3-5 years of relevant culinary experience + Mastery of a wide variety of kitchen positions and stations + Ability to think on their feet, as well as create, produce, and serve on the fly + Knowledge of food cost and how it pertains to a kitchen, product and quality identification + Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet + Excellent interpersonal, customer service, and oral/written communication skills **BENEFITS FOR OUR TEAM MEMBERS** + **Full-time and part-time positions** are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program + **Full-time positions also offer** the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability 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,_ _click here (******************************************************************************************************* _for paid time off benefits information._ Morrison Healthcare is a member of Compass Group. 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. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace.
$41k-56k yearly est. 4d ago
Chef de Cuisine
Hyatt 4.6
Oceanside, CA jobs
Mission Pacific Beach Resort - Valle Restaurant The goal of the Chef de Cuisine at Valle restaurant is to manage all aspects of the culinary team as a right-hand person to the Executive Chef, Roberto Alcocer. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and manager culinary staff. Valle is a one-star Michelin restaurant, for two consecutive years, and we are looking for a Chef de Cuisine that can help take Valle to the next level for a second star. Previous Michelin star restaurant experience required. Responsibilities include: Act as senior leadership by developing and assuming key management responsibilities Assume the role of liaison between all dining room operations and culinary staff Supervise the preparation and cooking of various food items Develop and implement creative menu items within the restaurant concept Plan, coordinate & implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs Lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, and quality and consistency on a daily basis Assist with payroll duties Participate in marketing events directly related to their specific restaurant Understand the quality requirements and expectations of the restaurant. Prioritize daily work schedules with fellow Chefs and Stages. Assure all necessary items are in the restaurant at the start of the shift through personal inspection. Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team. Communicate any discrepancies in a timely manner. Assure all areas is finished and organized in a timely manner and to the standard of the restaurant. Responsible for the efficient, consistent, accurate and organized production of requested by the Sous Chefs, Chef de Cuisine, and Executive Chef. Assist in training and mentoring of your team members to assist them in achieving the team's vision. Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documentation procedures. Collaborate when appropriate in menu changes and development. Ensure that all food and products are consistently prepared and served according to Valle's recipes, portioning, preparation, serving and health standards. Organize and prioritize daily responsibilities to ensure their timely completion. Maintain a clean, sanitary, and safe work environment. Keep all areas clean and organized at all times. Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment. Communicate effectively with all team members to assure standards are achieved. Take appropriate action to rectify any issues that may arise. Ensure equipment is kept clean and in excellent working condition. Attend all scheduled employee meetings and come prepared to contribute to ideation sessions. Provide mentorship to new and less experienced staff members. Flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates. All other duties as assigned by supervisor. Compensation + Benefits · Pay: Ranging from $70,600 - $88,100 · Medical, Dental, Vision Plans · Paid Time Off - Vacation, Sick · 401(k) w/ company discretionary match · Employee Assistance Program - free counseling sessions annually for you and your household members · Employee Dining Discounts · Complimentary Employee Meal · Educational Reimbursement Opportunities · Free Parking · 12 Complimentary Room Nights Any Hyatt · Hyatt Family/Friend Room Discounts · Referral Bonuses · Uniform Qualifications In an ideal world, you have: · Michelin star restaurant experience · Preferred experience in Mexican Cuisine · Minimum 3 years of fine dining restaurant and culinary experience in a leadership role. · Commitment to quality, excellence, and genuine hospitality · Passion for creating unique guest experiences, food, and beverage · Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints · Ability to listen, communicate, and make connections · Commitment to quality technique and continued refinement of skills. · Commitment to constant growth and professional development. · The ability to read, write, and speak English fluently. · Basic math and computer skills. · Punctual and reliable · Ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. · Be able to work in a standing position for long periods of time. · Be able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds. · Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. · Preferred bilingual, English / Spanish. ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS · Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards · Must be able to lift and carry up to 50 pounds · Ability to stand and/or sit for prolonged periods of time · Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment KEY COMPETENCIES · To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members · To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans · To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another. · To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance · To be flexible, responding quickly and positively to changing environments · To maintain high team, focus via cooperation and support to other team members in the pursuit of department goals All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
$70.6k-88.1k yearly 15h ago
Executive Chef
Nakoma Resort 3.5
Clio, CA jobs
Nakoma Resort is an iconic destination nestled in the heart of the Lost Sierra, bringing Frank Lloyd Wright's 1923 clubhouse design to life in 2001. The resort includes a spectacular golf course, a luxurious spa, modern villas, and the 42-room mountain-modern Lodge at Nakoma. With amenities like the Altitude Recreation Center featuring a weight room, sauna, climbing wall, and lap pool, Nakoma offers an exceptional experience for guests and residents. The resort also features architecturally stunning Ascend Residences surrounded by lush pine forests and golf course views, along with the soon-to-open MarketPlace, a café and casual dining option adjacent to the Lodge. Role Description The Executive Chef at Nakoma Resort will oversee all aspects of kitchen operations, ensuring high-quality culinary experiences for guests and residents. Responsibilities include menu creation, supervision of kitchen staff, ensuring compliance with safety and hygiene standards, managing inventory and costs, and fostering a collaborative team environment. The role also involves working with local suppliers to source fresh ingredients and maintaining consistency in food quality across the resort's dining establishments. This is a full-time, on-site role located in Clio, CA. Qualifications Expertise in menu planning, food presentation, and kitchen operations management Proficiency in cooking techniques, food safety standards, and inventory management Strong leadership skills with the ability to motivate and manage a diverse culinary team Experience in budgeting, cost control, and sourcing quality ingredients Creativity and passion for delivering exceptional dining experiences Excellent organizational and multitasking abilities under pressure Prior experience as an Executive Chef or in a similar leadership role in the hospitality industry Culinary degree or relevant certification preferred
$63k-92k yearly est. 1d ago
Executive Sous Chef
Colonial Country Club 4.3
Fort Worth, TX jobs
Executive Sous Chef - North Clubhouse Reports To: Executive Chef Department: Food & Beverage FLSA Status: Exempt Direct Reports: Sous Chefs - Leonard's & Hawk's Landing The Executive Sous Chef is the second-in-command for all culinary operations within the North Clubhouse. This role is responsible for the daily execution, leadership, and financial performance of a multi-outlet, high-volume private club culinary program exceeding $10 million in annual F&B revenue. The Executive Sous Chef ensures consistent culinary excellence, disciplined execution, and elevated member experiences across Leonard's, Hawk's Landing, banquets, and special events while fostering a professional, accountable, and development-focused kitchen culture aligned with Colonial Country Club's standards and values. Essential Duties & Responsibilities: Leadership & Operations · Lead and oversee daily culinary operations across all North Clubhouse outlets, events, and banquet functions. · Directly manage and develop the Sous Chefs of Leonard's and Hawk's Landing, ensuring consistency in standards, execution, and leadership approach. · Uphold and reinforce a culture of excellence, professionalism, and hospitality within all kitchen teams. · Maintain strong collaboration with Food & Beverage leadership, Front-of-House managers, and Club leadership. Culinary Excellence & Menu Execution: · Partner with the Executive Chef on menu development, seasonal changes, signature experiences, and special programming. · Ensure menus align with club identity, member expectations, operational efficiency, and financial targets. · Maintain strict standards for food quality, taste, presentation, portioning, and consistency across all outlets. · Lead execution for high-profile member events, tournaments, holidays, and VIP functions. Financial & Business Management · Actively manage food cost, labor cost, and kitchen controllables to meet or exceed budget expectations. · Oversee inventory management, purchasing, and vendor relationships in coordination with the Executive Chef. · Analyze financial reports and KPIs, identifying trends, risks, and opportunities for improvement. · Support annual budgeting, forecasting, and long-range culinary planning. Talent Development & Team Building: · Recruit, train, mentor, and retain high-performing culinary talent. · Develop structured training programs, SOPs, and succession plans for sous chefs and key culinary positions. · Conduct performance evaluations and manage corrective action in partnership with HR and F&B leadership. · Ensure proper staffing models, cross-training, and scheduling to support business volume and service standards. Standards, Safety & Compliance: · Enforce all food safety, sanitation, and health department regulations; lead self-inspection and audit programs. · Ensure compliance with Club policies, brand standards, and best-in-class private club practices. · Maintain clean, safe, organized, and inspection-ready kitchens at all times. Communication & Collaboration: · Serve as a primary liaison between BOH and FOH leadership to ensure seamless service execution. · Participate in leadership meetings, pre-service briefings, and post-event reviews. · Communicate expectations clearly and consistently across all culinary teams. Skills & Competencies: · Advanced culinary knowledge across multiple cuisines and service styles. · Proven ability to lead multi-outlet, high-volume operations. · Strong financial acumen with experience managing $10M+ F&B operations or equivalent. · Exceptional leadership, coaching, and team-building skills. · High emotional intelligence and ability to lead under pressure. · Proficient in Microsoft Office, inventory systems, purchasing platforms, and recipe costing tools. · Excellent written and verbal communication skills. Qualifications: · Culinary degree or equivalent professional experience required. · Minimum 7-10 years of progressive culinary leadership experience, with senior-level experience in a private club, luxury resort, or high-end hospitality environment preferred. · Demonstrated experience acting in a #2 leadership role with responsibility for full kitchen operations. · ServSafe Food Manager Certification (or ability to obtain within 30 days). · Flexibility to work nights, weekends, holidays, and major Club events. · Pastry or baking experience is a plus. Physical Requirements: · Ability to stand and walk for extended periods. · Ability to lift and carry up to 50 pounds. · Capability to perform hands-on culinary tasks in a fast-paced kitchen environment. Benefits: · Medical, Dental, and Vision Insurance · Disability and Life Insurance · Health Reimbursement Arrangement (HRA) · 401(k) with up to 4% employer match · Paid Time Off (PTO) · Complimentary daily staff meal · Professional development, certifications, and scholarship opportunities · Employee recognition and engagement programs
$43k-55k yearly est. 1d ago
Executive Chef
AKA Hotels+Hotel Residences 4.2
Alexandria, VA jobs
Hotel AKA Alexandria is seeking talented Executive Chef to lead the culinary team! The Executive Chef will support the AKA brand culinary efforts to create, organize, implement, and manage the activities of the Food & Beverage department and actively participate in all food production in these areas, with particular emphasis on team member management. RESPONSIBILITIES: Participates in production of all food items necessary for operation. Assist Brand Culinary Leadership to plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation and AKA Standards. Visually inspects, selects and uses only the freshest produce, meat, fish, and other ingredients in the preparation of food products, and adheres to sanitation and food handling expectations. Assigns in detail, specific duties to all kitchen colleagues; monitors these tasks and team member schedules, including developing new products f menus on a rotating basis. Responsible for scheduling and labor management for all kitchen team members. Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating standards to when applicable. Train, supervise, develop, discipline, counsel and evaluate kitchen team members according to hotel and AKA Standards. Involved in recruiting and interviewing kitchen team members. Involved in seasonal menu planning and updates as well as communications to FOH team members pre-service meetings and audit pre-service line checks daily. Participates in monthly inventory of all dry goods, produce, proteins, etc. Attend mandatory meetings and contribute to these meetings in a professionally effective manner; regularly communicate with all colleagues. Participate in community public relations for the hotel. Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure departmental profitability. Keep work area clean and organized. Ensures staff is compliant with uniform and grooming standards. Complete other duties as assigned by Brand Culinary Leadership or other superiors. Demonstrate positive leadership characteristics and act as a role model for staff members. REQUIRED QUALIFICATIONS: High School graduate required. College degree preferred. At least five (5) years relevant experience in a senior Sous Chef or Lead Chef role in a full-service chef-driven restaurant. Previous hotel experience is a plus. Food handler certification required and CPR Certification is beneficial. Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all colleagues. Advanced knowledge of food and beverage operations including foods, beverages, supervisory practices and philosophy, service techniques, kitchen operation and guest interaction. Ability to multi-task Ability to work under pressure in a fast-paced kitchen environment. Our Team Members enjoy very generous PTO; Health; Dental; Vision and 401(k) benefit plans. We recognize and promote top performers because we know that our success is due to your achievements. AKA Hotels + Hotel Residences is a family owned and operated company, we consider our Team Members the most important asset. With over 100 years of history and experience behind us we're always looking for Team Members ready to join our family. Grow with us! Hotel AKA Alexandria & AKA Hotels+Hotel Residences: Hotel AKA Alexandria brings a new level of style and sophistication to Old Town, a charming historic destination known for its boutique shopping, art galleries, and waterfront restaurants. Designed by world-renowned architect and designer Piero Lissoni, this tranquil urban retreat enhances your stay in Alexandria, Virginia - just 20 minutes from Washington, D.C. and a short 10-minute drive from Ronald Reagan Washington National Airport. AKA balances the style and hospitality of an intimate hotel with the space and comfort of an elegantly appointed luxury apartment. Specializing in short and long term stays, AKA stands for exclusive locations, contemporary design and exceptional business, fitness and lifestyle services.
$46k-64k yearly est. 1d ago
Banquet Chef
Horizon Hospitality Associates, Inc. 4.0
Pittsburgh, PA jobs
Banquet Chef at a High-Volume Resort & Event Center Are you a creative, organized, and service-driven culinary leader ready to make your mark in an upscale resort environment? We're looking for a Banquet Chef near Pittsburgh, PA, to oversee all culinary operations for weddings, conferences, and special events at a dynamic full-service property known for its quality and hospitality. Compensation: $85,000 - $95,000 + 85% employer paid health insurance + 100% paid relocation assistance! What You'll Do Lead all banquet and event culinary operations, from menu design to flawless execution. Partner with the Executive Chef to craft innovative, seasonal, and guest-focused menus. Inspire, train, and develop a talented culinary team while maintaining a positive, high-performance kitchen culture. Ensure the highest standards of taste, presentation, and consistency across large-scale events. Manage food costs, inventory, and quality control with precision and accountability. Collaborate with event and banquet service teams to create unforgettable guest experiences. What We're Looking For 5+ years of professional culinary experience, with 2+ years in banquet or high-volume kitchen leadership. Formal culinary training or equivalent experience. Strong leadership, financial acumen, and organizational skills with a calm, solutions-focused approach. Expertise in food safety, production efficiency, and creative menu development and pricing. Flexibility to work evenings, weekends, and holidays. Why Join Us This is an opportunity to lead culinary excellence at a premier destination resort where creativity, teamwork, and guest satisfaction drive everything we do. You'll have the freedom to innovate, the support to lead, and the platform to showcase your passion for exceptional food. Ready to Elevate Your Culinary Career? Apply today and bring your leadership, creativity, and expertise to a kitchen that values excellence and innovation.
$85k-95k yearly 15h ago
Executive Sous Chef
Palace Poker 4.0
Grand Prairie, TX jobs
Job Title: Executive Sous Chef Job Type: Full Time Compensation: Negotiable based on experience and education Company Overview: Palace Poker is D/FW's premier poker destination-where high-energy action meets first-class hospitality. We're passionate about delivering exceptional service, upholding a secure and fully compliant environment, and creating a warm, inviting atmosphere for both our guests and our team. Located in the heart of D/FW, Palace Poker is where the excitement of poker and the comfort of a luxury club come together. The Role This is not a support role - it is a leadership seat. We are seeking an Executive Sous Chef to serve as the right hand to our Executive Chef and the operational backbone of our kitchen. You will lead from the front, own daily execution, and uphold elite standards in a fast-paced, luxury environment where expectations are high. What You Will Own Command of daily kitchen operations across multiple service styles and concepts Leadership, training, and accountability for BOH staff Consistent execution of menus with precision, speed, and elevated presentation Oversight of prep systems, service flow, and high-volume and VIP service Enforcement of food safety, sanitation, and cleanliness standards Ordering, inventory control, food cost management, and waste reduction Collaboration on menu development, specials, and seasonal offerings Full operational authority when the Executive Chef is off-site Who We're Looking For 5-7+ years of progressive culinary leadership experience Proven experience as a Sous Chef or Executive Sous Chef in upscale, high-volume, or luxury kitchens A chef who has run the kitchen, not just assisted Strong leadership presence with a calm, professional demeanor Operationally disciplined with strong systems and organization Passion for building strong teams and holding them to high standards Flexible availability, including nights, weekends, and holidays This Role Is Not For Chefs who require constant direction Candidates uncomfortable with accountability or intensity Short-term resume builders Why Palace Poker A high-profile culinary operation with creative input and influence Strong leadership team and operational support Competitive, top-tier compensation and benefits Clear path for advancement for the right leader If you're a proven culinary leader who thrives under pressure and takes pride in excellence, we want to hear from you.
$48k-66k yearly est. 15h ago
Sous Chef, Catering, TD Garden
Delaware North 4.3
Boston, MA jobs
The opportunity Delaware North Sportservice is seeking a talented Sous Chef to oversee exclusive catering and event functions at TD Garden in Boston, MA. In this dynamic, high-volume environment, you'll work alongside the Executive Chef to deliver exceptional food experiences, inspire creativity, and mentor a passionate culinary team. We're looking for a leader with strong culinary expertise, innovative thinking, and a commitment to excellence. If you thrive in fast-paced settings and love bringing people together through food, this is the job for you. We are offering a competitive salary, bonus potential, relocation assistance, parking, and much, much more! It's not what we do, it's how we do it! Pay Minimum - Anticipated Maximum Base Salary: $65,300 - $88,200 / year In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at [ What we offer At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer: * Medical, dental, and vision insurance * 401(k) with up to 4% company match * Annual performance bonus based on level, as well as individual, company, and location performance * Paid vacation days and holidays * Paid parental bonding leave * Tuition and/or professional certification reimbursement * Generous friends-and-family discounts at many of our hotels and resorts What will you do? * Supervise and lead the culinary team, ensuring production efficiency, proper culinary techniques, adherence to recipe standards, and high-quality food preparation * Assist in hiring, training, and mentoring team members, while creating a cohesive work environment * Support food and labor cost management, prepare schedules, oversee inventory control, and manage ordering and receiving processes * Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes * Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies More about you * Minimum of 3 years of culinary experience with previous management responsibilities in a large production kitchen or high-volume food and beverage operation * Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence with the ability to lead, coach, and motivate a diverse team * Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation * Proficient computer skills, including Word and Excel * Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications * Capacity to work a flexible schedule to accommodate business levels Who we are Delaware North purchased the historic Boston Garden in 1975 and later constructed its successor, TD Garden, and neighboring The Hub on Causeway, both of which we continue to own and operate. As New England's largest sports and entertainment arena, TD Garden is the home of the storied NHL's Boston Bruins and NBA's Boston Celtics franchises and hosts over 200 events annually with over 3.5 million visitors. Our business is all about people, and that includes you. At Delaware North, you're not just part of a team - you're part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success. Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals. Together, we're shaping the future of hospitality - come grow with us! Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status. $65,300 - $88,200 / year
$65.3k-88.2k yearly 1d ago
Kitchen Supervisor
Lou Malnati's Pizzeria 3.5
Surprise, AZ jobs
Essential Responsibilities to Assist the Management Team Run the Kitchen: Oversee all Food Safety and Sanitation Guidelines Share complete responsibility with the management team for all food quality. Supervises, coordinates, and participates in activities of cooks and other kitchen personnel Engaged in preparing and cooking food in the restaurant. Provides input on estimates of food consumption and ordering. Maintain established level/quality of sanitation and cleanliness. Comply with established sanitation standards, personal hygiene, and health standards. Assists with recruiting, interviewing, hiring, training, and developing kitchen personnel and with employee discipline and termination. Train and cross-train Kitchen Team Members as assigned. Support execution throughout the shift. Assist in catering and special events. Reports maintenance, repair, and safety concerns to Management. Participates in kitchen inspections. Assists in developing plans of action to solve and prevent recurring violations. Attend staff meetings as deemed by Store Managers. Any other responsibilities as may be assigned. Essential Skills and Abilities: Prepare menu items per Malnati quality and ingredient standards. Leadership: A demonstrated ability to lead people and get results through others. Ability to delegate responsibilities. Interpersonal and communication skills. Ability to mentor potential candidates for kitchen supervising positions Ability to do and coordinate/supervise MIT kitchen training. Ability to operate kitchen equipment and utilize tools necessary to complete their job duties. Ability to make and flip pizzas; work pizza ovens (proper cooking and rotation of oven, especially at busiest times); and work steam and pantry. Ability to correct pizza mistakes according to standards set by Malnati's. Ability to train all Kitchen positions according to high quality standards as set by the Malnati Organization. Ability to work varied hours/days including holidays and weekends. Ability to work extra days and hours when circumstances require. Willingness to work towards conflict resolution with the management team and staff. Ability to be part of creating a safe, fun, efficient, positive team orientated environment. Physical Demands and Working Conditions: Ability to freely access all areas of the locations. Ability to stand, reach, bend, kneel, stoop, climb, and move about the facility; ability to stand approximately 90% of the workday; manual dexterity. Ability to move, handle, lift, push, or pull goods throughout the location generally weighing 0-55 pounds. Ability to withstand warm temperatures. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Education and/or Training: Manager Level Serve Safe Certification Allergen Certification Full Service Kitchen Restaurant Experience: 2 years required Kitchen Supervisory Experience: 2 years required Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
$29k-35k yearly est. 4d ago
Sous Chef
AKA Hotels+Hotel Residences 4.2
Alexandria, VA jobs
Hotel AKA Alexandria is seeking talented Sous Chef to join the culinary team! The Sous Chef will support the AKA brand culinary efforts to create, organize, implement, and manage the banquets and events of the Food & Beverage department and actively participate in all food production in these areas, with particular emphasis on team member management. RESPONSIBILITIES: Participates in production of all food items necessary for operation. Assist Brand Culinary Leadership to plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation and AKA Standards. Visually inspects, selects and uses only the freshest produce, meat, fish, and other ingredients in the preparation of food products, and adheres to sanitation and food handling expectations. Assigns in detail, specific duties to all banquet kitchen colleagues; monitors these tasks and team member schedules, including developing new products of banquet menus. Responsible for scheduling and labor management for all banquet kitchen team members. Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of banquets/events; recommend new operating standards to when applicable. Train, supervise, develop, discipline, counsel and evaluate kitchen team members according to hotel and AKA Standards. Involved in recruiting and interviewing kitchen team members. Involved in communications to FOH team members pre-service meetings and audit pre-service line checks daily. Participates in monthly inventory of all dry goods, produce, proteins, etc. Attend mandatory meetings and contribute to these meetings in a professionally effective manner; regularly communicate with all colleagues. Participate in community public relations for the hotel. Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure departmental profitability. Keep work area clean and organized. Ensures staff is compliant with uniform and grooming standards. Complete other duties as assigned by Brand Culinary Leadership or other superiors. Demonstrate positive leadership characteristics and act as a role model for staff members. REQUIRED QUALIFICATIONS: High School graduate required. College degree preferred. At least five (5) years relevant experience in a senior Sous Chef or Lead Chef role in a full-service chef-driven restaurant. Previous hotel experience is a plus. Food handler certification required and CPR Certification is beneficial. Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all colleagues. Advanced knowledge of food and beverage operations including foods, beverages, supervisory practices and philosophy, service techniques, kitchen operation and guest interaction. Ability to multi-task Ability to work under pressure in a fast-paced kitchen environment. Our Team Members enjoy very generous PTO; Health; Dental; Vision and 401(k) benefit plans. We recognize and promote top performers because we know that our success is due to your achievements . AKA Hotels + Hotel Residences is a family owned and operated company, we consider our Team Members the most important asset. With over 100 years of history and experience behind us we're always looking for Team Members ready to join our family. Grow with us! Hotel AKA Alexandria & AKA Hotels+Hotel Residences: Hotel AKA Alexandria brings a new level of style and sophistication to Old Town, a charming historic destination known for its boutique shopping, art galleries, and waterfront restaurants. Designed by world-renowned architect and designer Piero Lissoni, this tranquil urban retreat enhances your stay in Alexandria, Virginia - just 20 minutes from Washington, D.C. and a short 10-minute drive from Ronald Reagan Washington National Airport. AKA balances the style and hospitality of an intimate hotel with the space and comfort of an elegantly appointed luxury apartment. Specializing in short and long term stays, AKA stands for exclusive locations, contemporary design and exceptional business, fitness and lifestyle services.
$31k-38k yearly est. 2d ago
Food & Beverage Manager (Full Time)
Raising Cane's 4.5
New York, NY jobs
Initial hiring pay range (based on location, experience, etc.): $At Raising Cane's Chicken Fingers, we serve only the most craveable chicken finger meals - it's our One Love! Known for our great Crew and cool Culture, we follow a Work Hard. Raising Cane's is the fastest-growing chicken concept around and is on track to be a Top 10 Restaurant Brand in the United States. Now is your chance to join the Team and Raise The Bar! Benefits offered for all Full-time Restaurant Managers: ~ Medical, Dental, Vision & Pharmacy Benefits ~ Dependent Care & Healthcare Flexible Spending Accounts ~ Company-provided Life and Disability insurance ~ Access to financial advisors for budget and retirement planning ~ Tuition Reimbursement ~ Perks & Rewards for Restaurant Managers: ~ Weekly Pay!* ~ Competitive pay + monthly bonus ~ 8 paid Holidays a year** ~ Casual Work Attire ~ Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly. ~**The Restaurant Manager is responsible for supporting the Restaurant Leader in day-to-day operations of the restaurant and upholding Raising Cane's standards and culture in shift management responsibilities of restaurant operations. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Ensures operations meet Raising Cane's standards in all restaurant zones during a shift Acts as manager on duty and opens and closes the restaurant Manages cash handling and ensures accountability Enforces Raising Cane's policies and standards Executes shift management meeting Raising Cane's operations and safety standards Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed Directs crewmembers during a shift Provides exemplary customer service Utilizes reward and recognition program for the crewmembers in the restaurant Ensures cleanliness of the restaurant and ensures the facility is in good working order Detail-oriented, organized and able to manage multiple priorities that may be constantly changing ~ Self-driven, flexible, and highly energetic with strong written and verbal communication skills ~ Knowledge and skills in staffing, scheduling, people and cost management ~ Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly ~ Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training ~ Must complete all required Raising Cane's company training programs ~1+ years of restaurant or retail management experience ~ Must be 18 years of age or older ~ High school diploma or equivalent preferred All your information will be kept confidential according to EEO guidelines.
$47k-69k yearly est. 1d ago
Food And Beverage Operations Manager
Horizon Hospitality Associates, Inc. 4.0
Verona, NY jobs
A premier destination resort in Upstate New York is seeking an experienced Food & Beverage Operations Manager to lead strategic operations across multiple high-volume dining outlets. This role offers the opportunity to drive operational excellence, mentor diverse teams, and shape exceptional guest experiences while managing budgets and collaborating cross-functionally on signature events and promotions. Compensation: $95,000 - $115,000 + Bonus, Comprehensive health benefits, 401(k) with company match, PTO, dining discounts, relocation assistance, and more. Key Responsibilities: Lead strategic operations across multiple dining outlets, driving service excellence, financial performance, and team development while ensuring alignment with hospitality standards Manage budgets, forecasts, and cost controls for food, beverage, and labor while analyzing metrics to maintain profitability and operational efficiency Key Qualifications: Bachelor's degree in Business/Hospitality Management or equivalent, with 4+ years managing high-volume, multi-unit food & beverage operations Forbes or Michelin experience required Proven leadership ability to mentor diverse teams, manage performance, and build collaborative, high-performing cultures in fast-paced environments If you are interested in learning more about this exciting, brand-new opportunity, please apply today!
$59k-82k yearly est. 4d ago
Food & Beverage Manager
Stanford Park Hotel 4.2
Menlo Park, CA jobs
We are seeking a Food and Beverage Manager to join our team. The position works with the Food & Beverage Director and the team to ensure that Menlo Tavern operates smoothly, and that our Banquet & Catering teams are fully supported and all our on- and off site events are reflective of our commitment to service. ESSENTIAL DUTIES AND RESPONSIBILITIES Ensure excellent direction in the standards and practices of service Direct and monitor services staff's adherence to technical and hospitality service standards. Ensure that guests receive excellent service and hospitality. Effectively perform open - and closing duties and properly secure the operation. Ensure excellent maintenance and cleanliness of the dining room, service stations and surrounding areas at all times. Organize and complete the administrative set up and break down of service (including but not limited to; creating floor plans, menus, associate check in, cash outs, bank close outs etc. Maintain positive working relationships with kitchen leaders and line staff throughout service periods. Attend to guests, ensure, and provide excellent service and hospitality to all guests. Adhere to all policies and procedures pertaining to personal appearance, attendance and conduct. Remain current and compliant with the human resources practices and policies. Ensure that the payroll process is completed accurately, on time and according to business and accounting procedures. Keep associates informed of all benefit related activities, meetings and offerings. Build and foster a culture of enlightened hospitality and a high-performing team, develop and achieve individual performance goals and metrics and develop associates to reach the common goal of growing the business. In collaboration with the F&B management team, build a high performing team; continuously strengthen the brand and culture by delivering uncommon hospitality and excellence to guests, while building and strengthening core business through regular guest and business development. Collaborate with the management team, in line with the Executive Chef, to determine goals, timelines and tactics to achieve industry recognition. Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action up to and including termination. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the Hotel. Upon employment, all associates are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the facility. 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. Proficient in Excel, Word, Outlook etc. Excellent understanding of fine dining food, reservations, service and beverage programs and overall food and beverage knowledge. Ability to multi- task in an ever changing and busy restaurant environment. Demonstrated problem solving and delegation skills. Demonstrate a “coach in the moment” willingness and ability. Proven ability; lead by example, excellent verbal and written communication, attention to detail, always learning, humility and confidence, restaurant financial knowledge, profit & loss, budget, labor cost, POS systems, excellent time management and organizational skills. Must be knowledgeable and skilled at service standards, guest relations and etiquette. The ability to effectively deal with associates and customers some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts. Able to write Food & Beverage reports, business correspondences, memos and associate performance evaluations. Excellent organizational skills. Ability to move through a crowded Restaurant to monitor activity. Ability to read, listen and communicate effectively in English. Above average math skills. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Able to work in a fast paced environment. The ability to speak Spanish is preferred. Meets legal age requirements for the position. EDUCATION and/or EXPERIENCE Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred. Three plus years of operations/culinary supervisory experience in hospitality and fine dining is preferred. 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. While performing the duties of this job, the associate is regularly required to stand. The associate frequently is required to walk, sit; carry, balance use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The associate must frequently lift and/or move up to 50 pounds. PAY SCALE The salary for this position is between $70,000 and $75,000 per year. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual wage rates will be based on a number of factors, such as experience, type of hotel experience, and education. The Stanford Park Hotel is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American's With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy.
$70k-75k yearly 15h ago
Food and Beverage Manager
The Savoy Hotel-South Beach 4.0
Miami Beach, FL jobs
FOOD & BEVERAGE MANAGER Full-Time | On-Site | Reports to: General Manager The Food & Beverage Manager oversees all food and beverage operations across the property-including restaurant service, bars, poolside, beach operations, and event service-ensuring an elevated, seamless, and consistent guest experience. This role drives service standards, operational efficiency, team development, and financial performance in a boutique environment where hands-on leadership and multi-faceted execution are essential. The F&B Manager partners closely with the General Manager to uphold brand vision, maintain profitability, and ensure the highest level of service across all outlets. KEY RESPONSIBILITIESService Excellence & Guest Experience Ensure all outlets deliver refined, warm, and efficient service aligned with luxury standards. Maintain consistent service quality across restaurant, pool, beach, and bar operations. Monitor guest feedback, resolve issues promptly, and lead all service recovery efforts. Oversee VIP amenities, special setups, and all property-wide F&B needs. Drive a culture of hospitality, ensuring every guest interaction reflects the brand. Operational Leadership Direct daily operations for restaurant, bar, pool, and beach service. Lead daily pre-shift meetings, product training, and service briefings. Develop and enforce SOPs, ensuring consistent execution and continuous improvement. Create and manage staff schedules, daily assignments, and labor alignment based on business needs. Oversee opening/closing procedures and ensure operational readiness across all venues. Pool & Beach Oversight Manage all pool and beach attendants and service staff. Ensure smooth operations: towel management, beach chairs, cabanas, and premium setups. Maintain vendor relationships tied to pool/beach service. Enforce safety standards, local compliance, and property guidelines. Staff Management & Development Recruit, hire, train, and develop high-performing F&B teams. Conduct evaluations, performance coaching, and corrective action as necessary. Foster a professional, motivated, service-driven team environment. Partner with HR to ensure compliance with all guidelines, documentation, and training requirements. Financial Management & Cost Control Review daily sales performance and identify revenue opportunities. Monitor beverage costs, inventory levels, and product utilization. Maintain accurate par levels, purchasing controls, and vendor coordination. Collaborate with the Executive Chef and GM on menu updates, pricing strategy, and product mix. Manage labor effectively to meet service expectations and financial targets. Events & Banquets Support planning and execution of private events, buyouts, and group functions. Coordinate staffing, bar setups, service flow, and event-specific requirements. Ensure all event spaces are staged, serviced, and executed according to standards. Leadership, Communication & Brand Standards Act as an influential leader who drives accountability, transparency, and operational ownership. Maintain open communication across departments to ensure cohesive service. Work collaboratively with stakeholders to develop menu concepts, trainings, and improvements. Identify guest needs proactively and implement structured action plans to elevate experience and mitigate risk. QUALIFICATIONS Minimum 3-5 years F&B leadership experience in hotels, resorts, or elevated lifestyle concepts. Strong background managing high-volume, fast-paced service with luxury standards. Experience with POS, OpenTable, Opera, and other hospitality technologies. Proven ability to lead diverse teams, manage budgets, and achieve revenue/expense targets. Knowledge of food and beverage trends, health and safety standards, and compliance requirements. Hands-on, guest-oriented, and solutions-driven approach. Bilingual (English/Spanish) preferred. Must be available to work evenings, weekends, and holidays as needed.
$41k-64k yearly est. 1d ago
Food and Beverage Manager
San Vicente Clubs 4.5
Santa Monica, CA jobs
San Vicente Bungalows is a prestigious private members-only club located in West Hollywood, California. Since its 2018 opening, SVB has established itself as a premier destination for individuals seeking a refined and intimate social experience. Our exclusive establishment offers an oasis of tranquility, luxury, and personalized service to our esteemed members. Building on the success of the original West Hollywood location, SVB expanded to Santa Monica in 2024 and New York City in 2025. Primary Purpose of the Food and Beverage Manager: The Food and Beverage Manager is responsible for assisting the General Manager in the daily front-of-house Food and Beverage operations of the club. The responsibilities include, but are not limited to, ensuring service standards and member and guest satisfaction are meeting company standards at all times. Additionally, we expect our managers to help create a positive internal culture and meet all safety and cleanliness standards. Responsibilities: Supervise shifts and manage the floor by being present at all times Hire and train new front of house employees Create and build a weekly training calendar to ensure team learning and development Deliver superior service and maximize and monitor member satisfaction Respond efficiently and accurately to member and guest complaints Appraise staff performance and provide feedback to improve productivity Update menus and operation hours regularly either online or offline and brief the team accordingly Discipline team members when necessary and hold each individual accountable for the expectations from their role Identify staffing needs and work with Human Resources on sourcing, interviewing and hiring candidates Ensure compliance with sanitation and safety regulations Manage labor cost through efficient scheduling and shift management Control operational costs and identify measures to cut waste Assist in the preparation of daily and weekly payrolls and ensure timecards are accurate and time-off requests approved Assist in the completion of all necessary paperwork associated with the revenues and labor of the restaurant. Have strong knowledge of all food and beverage items offered, including ingredients, methods of preparation and proper service. Assist in the completion and conducting of performance evaluations for restaurant staff. Maintain a daily log for communication between restaurant staff and with upper management as well as maintaining effective communication with employees and other departments. Qualifications: An enthusiastic and proactive approach to building relationships and delivering exceptional member experiences 5+ years management experience A passion for luxury hospitality and an understanding of the exclusive membership culture. Proven work experience as a Restaurant Manager or similar role Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform guests and wait staff Familiarity with restaurant management software, like OpenTable and Resy Strong leadership, motivational and people skills Must be able to prioritize and delegate work with effective and consistent follow-through Highly organized with attention to detail, speed, and accuracy Self-motivated with high energy level Must be a team player working with all levels of management and staff, and possess the ability to lead and motive staff Must be able and willing to work long hours, flexible schedules, including evenings, weekends, and holidays, as needed Must be able to multi-task in a fast-paced work environment
$42k-58k yearly est. 1d ago
Lead Cook- Tradewinds Buffet
Treasure Island Resort & Casino 4.1
Prescott, WI jobs
. Pay Rate: $23.50 an hour with $2.00 an hour additional shift differential on swing and grave shift ESSENTIAL DUTIES AND RESPONSIBILITIES Ensure food quality including presentation, portioning, timeliness and consistency Assist with interviewing, training and scheduling cooks Demonstrate knowledge of menu items and execute standards Follow procedures for food storage, rotation, spoilage, sanitation, and prevention of cross-contamination including items are properly marked and stored Follow recipes, times and temperatures in order to produce quality and consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Required Knowledge and Certification: 3 years a-la-carte cooking experience Previous knowledge of kitchen design and experience with operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Preferred: Previous lead / supervisory experience Required Skills: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Excellent verbal and interpersonal communication skills Required Abilities: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to learn proper equipment usage Ability to speak in a clear, concise and pleasant voice PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays
$23.5 hourly 5d ago
Lead Cook - Xtreme Cafe
Treasure Island Resort & Casino 4.1
Prescott, WI jobs
SUMMARY: To assist the Sous Chef with day-to-day kitchen operations. Responsible for a high level of guest service as described in your departments guest service standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Ensure food quality including presentation, portioning, timeliness and consistency Assist with interviewing, training and scheduling cooks Demonstrate knowledge of menu items and execute standards Follow procedures for food storage, rotation, spoilage, sanitation, and prevention of cross-contamination including items are properly marked and stored Follow recipes, times and temperatures in order to produce quality and consistent products Maintain a safe, organized and clean work area and conform to Indian Health Service standards Assist cashiers as need to include greeting guests, taking/delivering food and beverage orders, operating point-of-sales system and handling cash and cash equivalents KNOWLEDGE AND CERTIFICATION, SKILLS AND ABILITIES Knowledge and Certification Required: 3 years a-la-carte cooking experience Previous knowledge of kitchen design and experience with operation of grills, roast-and-hold ovens, conventional and convection ovens, fryers, etc. Preferred: Previous lead / supervisory experience Skills Required: Accurate and detail-oriented Highly organized and ability to adapt quickly to changing priorities Excellent verbal and interpersonal communication skills Abilities Required: Ability to work fast and efficiently Ability to follow established dress code policies and practice good personal hygiene Ability to interact with guests, coworkers and management in a professional and courteous manner Ability to learn proper equipment usage Ability to speak in a clear, concise and pleasant voice REQUIRED TRAINING Treasure Island guest service training Effectively Handling Harassment training Bloodborne Pathogens training Treasure Island food handling procedures Any position-related training as determined by department manager PHYSICAL DEMANDS Must be able to walk and / or stand and exert fast-paced mobility for periods of up to 8 hours Must have a good sense of balance, and be able to bend, kneel and stoop Must be able to reach and twist routinely Must be able to push, pull and grasp objects routinely Must have the ability to independently lift 25+ pounds routinely Must be able to perform repetitive hand and wrist motions Must have good eye hand coordination WORKING ENVIRONMENT Work is performed in the kitchen including fumes and hot and cold temperatures and may include going onto the gaming floor, which has flashing lights, frequent loud noises and cigarette smoke Must be willing to work a flexible schedule including all shifts, weekends and holidays Occasionally overtime may be required
$34k-42k yearly est. 11d ago
Executive Chef (Fine Dining)
Truluck's Careers 4.1
Washington, DC jobs
Who Are We: Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our Executive Chefs play a key role in delivering these core values to our guests every day! We are here to make good things happen for other people. Who we are looking for : We are currently seeking Executive Chef candidates who will dedicate themselves to this purpose by joining our exceptional team of culinary professionals in our Washington, DC location. Successful candidates must have a minimum of ten (10) years' previous experience leading high volume/high end kitchens. Truluck's is looking for culinary leaders with experience in preparing exceptional culinary products, coaching members of the culinary staff, cooking in high-volume/high-end environments, and building a culture of excitement and pride. The Executive Chef is responsible for the overall leadership of all culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven record of professionalism, accountability, and team commitment. We are looking for the best chefs in the DC area! If you think you have what it takes to lead our DC culinary team, please contact us today! We are looking forward to meeting you! Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Execute Truluck's Menu at a high level. Leading and teaching recipe adherence. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive chef (10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)
$57k-93k yearly est. 60d+ ago