Pastry chef jobs near me

Train, supervise, and work with all Travelle Restaurant and Bar Culinary staff to prepare, cook, and present food according to hotel standard recipes to create quality food products. Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen. Employs math skills to follow recipes, prep sheets, and inventory controls. Selects, trains, and supervises kitchen staff in the proper preparation of menu items and all areas of kitchen operations. Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line according to established budgets and re-forecasts. Ensures proper receiving, storage (including temperature-setting) and rotation of food products to comply with Health Department regulations. Adheres to control procedures for cost and quality, portioning, presentation. Maintains specific set food and labor cost, established budgeted numbers and re-forecasts. Supervises daily cleaning of walk-in and reach-in boxes for safety reasons. Reports any equipment in need of repair to Chef and Engineering. Performs other duties as requested, such as V.I.P. parties and staff meetings. Maintains complete knowledge of and ensures staff's compliance with all departmental/hotel policies and procedures. Establish the day's priorities and assign production and prep tasks to staff to execute. Communicates additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks. Take physical inventory of specified food items for daily inventory. Reviews the market list. Requisitions the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensures quality of products received. Meets with the Executive Steward to review equipment needs. Ensures that staff report to work as scheduled and document any late or absent employees. Coordinates breaks for staff. Inspects grooming and attire of staff; rectify any deficiencies. Checks and ensures that all opening duties are completed to standard. Ensures that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensures that recipe cards, production schedules, plating guides, photographs are current and posted. Ensures that all staff prepares menu items following recipes and yield guides, according to department standards. Monitors performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Is aware of any shortages and plans before the item runs out. Always promotes positive guest relations. Is familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. Monitors and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Inspects the cleanliness of the line, floor, and all kitchen stations. Directs staff to rectify any deficiencies. Ensures that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements. Maintains proper storage procedures as specified by Health Department and hotel requirements. Instructs staff in the correct usage and care of all machinery in the kitchen operation. Completes work orders for maintenance repairs and submits to Engineering. Contact Engineering directly for urgent repairs. Ensures that excess items are utilized efficiently. Monitors and ensures that all closing duties are completed to standard before staff signs out. Fosters and promotes a cooperative working climate, maximizing productivity and employee morale. Oversees and directs training of new hires in specified phases of the kitchen operation. Maintains an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. Provides feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards. Conducts scheduled performance appraisals. Interviews and hires new personnel according to hotel policies and standards. Prepares weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjusts schedules throughout the week to meet business demands. Prepares daily/weekly payroll reports. Documents pertinent information in the logbook and follow up on items notated during other shifts. Plans and conducts monthly departmental meetings. Attends weekly staff meetings, F&B meetings, pre-convention meetings, and B.E.O. review meetings. Researches local farm products, new suppliers, and special markets. Schedules and conduct month-end inventories. PHYSICAL DEMANDS: Ability to lift, push, or pull material weighing up to 50 pounds. Standing for prolonged periods of time is possible. Walking, talking, bending, seeing, hearing, lifting, carrying, stooping, reaching, pushing, pulling, reaching, feeling, grasping, holding. Dexterity to perform precession tasks with hands, fingers, and wrists. Considerable repetitive motion of hands, fingers, wrists, and shoulders is likely. SPECIAL SKILLS REQUIRED: • Ability to supervise, train and direct employees and give correction when needed. • Thorough knowledge of food products, standard recipes and proper preparation. • Knowledge of food cost controls. • Advanced working knowledge of food safety and sanitation. • Ability to communicate in English with guests, co-workers and management. • Ability to compute basic mathematical calculations. • Ability to provide legible communication. • Ability to maintain hotel's standards, policies and procedures. • Ability to prioritize, organize, and delegate work assignments. • Ability to direct performance of kitchen staff and follow up with corrections. • Ability to motivate kitchen staff and maintain a cohesive team. • Ability to promote positive work relationships with colleagues • Ability to ascertain staff training needs and provide such training. • Ability to analyze and resolve problems and exercise good judgment. • Ability to perform job functions with attention to detail, speed, and accuracy. • Ability to work well under pressure. • Ability to maintain good coordination. • Ability to transport cases of received goods to the workstations. • Ability to work long shifts when needed due to business. • Ability to work with all products and food ingredients involved. • Ability to use all senses to ensure quality standards is met. • Ability to operate, clean, and maintain all equipment required in job functions. • Ability to perform job functions without direct supervision. • Ability to ensure security of kitchen access, products and hotel property. • Ability to work all stations in kitchen. • Finger/hand dexterity in order to operate food machinery. • Ability to grasp, lifts, and/or carries, or otherwise, move goods weighing a maximum of 50 lbs. on a continuous schedule. EDUCATION REQUIRED: Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School education preferred. Culinary of apprenticeship program preferred. EXPERIENCE REQUIRED: Four to five years high volume, hotel supervisory experience and hands-on line cooking experience. Ability to adapt to changing production levels, manage, motivate, and lead other team members on a daily basis. LICENSES OR CERTIFICATES: Ability to obtain any government required license or certificate. SALARY RANGE: $58.487.20 - $73,109/annually BENEFITS INCLUDED FOR FULL-TIME COLLEAGUES: Vacation Pay and Sick/Personal time (in accordance with Chicago Paid Leave and Paid Sick Leave Law) Paid Holidays Medical, Dental and Vision Insurance for you and your family (employee paid partial premiums) Basic Life Insurance, AD&D, and Short-Term Disability (company paid) Long Term Disability, Additional Life Insurance, Child Life, Spouse Life, Pet Insurance, ID Theft Protection Coverage, Prepaid Legal, Critical Illness, Hospital Care, Accidental Injury Supplemental Plans (available for purchase) 401k plan with Roth option and employer match Free meals while on duty Uniforms and cleaning of uniforms (for applicable positions) Free and discounted hotel stays Discounted parking Guidance Resources - company paid benefit for personal counseling EOE, Including Disability/Veterans About Langham Hospitality Group A wholly owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. Majestic views of the cityscape, the Chicago River, and Lake Michigan. All housed in a skyscraper designed by renowned architect Mies van der Rohe. Situated in downtown Chicago, our hotel is mere minutes from the Loop, Grant Park, Magnificent Mile, Millennium Park, and Navy Pier. Discover the perfect blend of convenience and stylish comfort only at The Langham, Chicago. For more information about the property, please visit: *****************************************************

Who We Are 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 professional sous chefs help us deliver these core values to our guests and communities daily. Our mission is simple. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals at our Truluck's DC location. Successful candidates will have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, and team commitment. The ideal candidate will have worked in a similar fine dining steak and seafood kitchen. We are looking for enthusiastic chefs with the heart of a great kitchen manager. Someone who has the drive to be an executive chef in the future. If this sounds like you, we would like to meet you! Why us? Truluck's puts their employees and quality first. 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.

Job Details Desert 5 Spot - DC - Washington , DC Full Time $110000.00 - $125000.00 Salary/year Chef de Cuisine Chef de Cuisine Ten Five Hospitality is excited to announce the launch of a new restaurant and lounge concept in Georgetown. We are seeking dynamic, experienced professionals to join our team as we create an elevated dining experience. Ideal candidates will have a strong background in fine dining service & a passion for delivering exceptional hospitality. Position Summary The Chef de Cuisine manages and oversees operations in the kitchen as well as the kitchen staff. This role plans the menu, liaises with suppliers, and controls the budget, and ensures the quality of kitchen operations. Duties & Responsibilities Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Works closely with Partners & Chef Partners on continued menu development. Manage the purchasing and quality of food items to ensure accuracy and freshness. Possesses knowledge of operational systems, which includes payroll, inventory and purchasing. Coaches and develops back-of-house employees by setting clear guidelines and expectations. Manage weekly food cost & inventories and employee payroll budgets. Meet or exceed budget expectations through controlling P&L items. Monitors recipe accuracy, enforcing the use of proper weights and measures. Ensure all food meets the highest quality standards and is served on time. Arrange equipment purchases and repairs. Handle and store food products correctly (FIFO). Ensures Department of Health and company sanitation standards Ensures the general cleanliness of the heart-of-house, and the entire venue. Maximizing efficiency technology system(s) (i.e., Micros, Microsoft Office/Excel). Will partner with General Manager to assist with employee hiring, training & development, scheduling of the BOH team. Being a proactive, creative leader with high standards to help identify and create new organizational tools to drive efficiency and service the ultimate standard bearer. Possess practical knowledge of the job duties of all supervised employees. Being an effective communicator to the team and to restaurant leadership and ownership. All other duties assigned. Physical Requirements Must be able to stand and exert well-paced mobility for extended periods. Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks. Must be able to bend or lift 50 pounds or more. Exposure to hot kitchen elements or cleaning materials. Skills/ Experience At least two (2) years' experience in a full service, fine dining, high volume restaurant. Exceptional communication skills Ability to focus and multitask and work well under pressure. Strong knowledge of culinary products and technique. Must be organized, self-motivated, and proactive with a strong attention to detail. Ability to work a flexible schedule including evenings, weekends, and holidays when required.

Are you passionate about pastry? Do you enjoy using creativity to make something delicious and beautiful? Do you want the opportunity to provide world-class service at a place that takes care of their team? If you answered yes, please know that Cosmos Club is seeking a Full-Time Pastry Cook to further provide true hospitality to our distinguished members and guests. Cosmos Club is looking for team members who believe in the impact of kindness and the power of teamwork. We strive to provide our members and guests an atmosphere of warmth, dignity, and elegance. If you would like to be a part of our mission, check out the position below! Summary/Objective: Our Pastry Cook will be responsible for assisting with pastry production for the dining room and all other functions in the Club. They will work with the team to develop pastry-related recipes and ingredient purchase specifications. This position primarily works evening shifts, typically from 1pm to 10pm. Primary Functions: Assists with preparing all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants and fillings used in desserts Helps with pastry buffet dessert table setup and presentation Must be able to lift, carry, push, and pull food trays/carts up to 40 lbs with or without reasonable accommodation. Please note this job description is not a comprehensive list. Employees will have many opportunities other than those listed. Any questions regarding essential functions of this position may be asked at the time of contact. Benefits: Full-time position (primarily PM shifts) 401k benefits included Great Healthcare including Medical, Dental, and Vision Benefits Life Insurance AD&D with short and long-term disability Expertly crafted shift meals Rate of pay will commensurate with experience Generous paid time off policy and holiday pay Opportunities to participate in company picnics, educations, contests, and more! Qualifying Education and Experience: Experience in baking or pastry at a restaurant, hotel or club preferred Ability to express creativity through pastry selections, preparation and presentation Ability to solve problems quickly under pressure Job Posted by ApplicantPro

Job DescriptionBenefits: 401(k) 401(k) matching Lead Event Chef (part-time) At Main Event Caterers we create and deliver delicious! We are proud to be one of the first full-service catering companies in the DC Metro Area. Our team of professionals have a passion for creating memorable experiences with our artfully crafted, mouth-watering cuisine and our exceptional service. Our business has grown exponentially, and we are excited to add an experienced and highly skilled Lead Chef to our team. Heres the great things youll do Collaborate with culinary, sales, event leaders to develop creative and delicious food. Work hands-on at events with our culinary team to ensure all food is produced accurately and efficiently. Share your passion and talent for food by coaching, developing, and mentoring your culinary team. Inspire a culture of food and workplace safety. Youll be responsible for the overall safe and efficient management of event kitchen operations. End the day knowing that you delivered high quality food for your clients, a clean and safe kitchen, and a fun and professional experience for your team. The way youll succeed here is by Bringing a passion for creating exceptional food and experiences to clients. Leading with contagious, positive energy to inspire your team to excellence. Displaying an A player drive that delivers habitual consistency each day. Demonstrating accountability by maintaining high standards for menus, recipes, portions, inventories, waste, and food & labor costs. Calmly operating with a sense of urgency to meet strict deadlines. Remaining approachable and solution focused to adapt, improvise, and overcome the inevitable obstacles. Fostering a culture of warmth and belonging where everyone is treated with dignity and respect. Is this opportunity right for you? If youre an experienced, self-motivated, high-performing chef ready to take your career to the next level, then yes, this opportunity is right for you. At Main Event youll find the ingredients for a fulfilling culinary career. Were excited to invite you to join our growing team of skilled culinarians, contribute to a sustainable future, and best of all be part of an awesome team!

Villagio Hospitality Group is growing! We are seeking a talented and passionate Banquet Chef to join our award-winning team at The Black Sheep. If you're a culinary professional who thrives in a fast-paced, high-energy kitchen and is dedicated to delivering exceptional dining experiences, we want you on our team! The Banquet Chef is responsible for planning and implementing high quality, upscale corporate, wedding, and social event catering. This position is responsible for the catering oversight of a wedding venue, on-site events and off-site events. PRIMARY RESPONSIBILITIES: Ability to prepare high-quality food for a variety of special events. Respond to verbal and written inquiries for information about events and catering services. Prepare food offerings for tastings Provide on-site management during events. Evaluate inventories and create inventory management systems for food products and equipment. Implement procedures to reduce waste and spoilage. Monitor and reduce controllable expenses. Develop long range plans for site and service improvements at designated locations. Recommend revenue and expense items for budget; implement operating budget. Able to handle last-minute changes, unexpected challenges, and varying event requirements. REQUIREMENTS: Strong knowledge of various cooking techniques, food preparation methods, and menu development. Ability to motivate and direct kitchen staff, fostering teamwork and efficiency Meticulous planning, scheduling, and coordination of food production for multiple events Effective communication with clients, event planners, and kitchen staff. Developing innovative and appealing menus that cater to diverse tastes and preferences EDUCATION/TRAINING/EXPERIENCE: Culinary degree or equivalent experience preferred 2-4 years as a Banquet Chef or equivalent role in a high-volume kitchen Preferred certifications include ServSafe and state/local licensing requirements Knowledge of all applicable federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with HACCP standards PHYSICAL DEMANDS: Ability to work weekends and holidays and a varied schedule Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 45 pounds, and repetitive hand and wrist motion. Ability to perform all functions at the restaurant level, including delivery when needed BENEFITS WE OFFER: Competitive pay based on experience 401(k) with employer matching Health, Dental, and Vision Insurance Paid time off and employee discounts Tuition Reimbursement A collaborative and supportive work environment with room for professional growth. Villagio Hospitality Group is an Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

Are you a chef who wants to escape the toxic kitchen workplace and work directly with private clients? Join the movement to fight against the processed junk-food giants in favour of powerful organic, home-cooked meals - the fuel that made humans into the most successful species on our planet. Become a Biochef at Biospan, where you'll create powerful, bespoke meals for private clients - working directly in their homes. Dive into a world of performance cooking and nutrition, handpicking the finest organic ingredients. You'll team up with nutrition experts, learn the art of nutritious meal prep, and directly see the life-changing effects your cooking has on clients. It's more than a job; you'll be changing people's live everyday. We are looking for a private chef to work to work with clients in Washington Dc. You'll be preparing healthy meals for single, couples, and families. At Biospan, you'll get hands-on training from our nutritional experts and head chef. Learn to craft custom nutrition-packed menus, select the finest organic produce, and cook meals that are as nutritious as they are flavourful. It's a masterclass in taking cooking to the next level. If you value nutrition, fitness, and natural living, we want you to apply. (The ideal candidate is trustworthy, organised, and always willing to go the extra mile.) Experience: 3 years minimum chef experience Private chef experience (preferred) Other requirements: Driving Licence (required) Background check (required) Insurance (required) Work Location: In person (in the clients home) How to apply: Please fill out the application form. It will take 1 to 2 minutes. We ask you questions about your experience, your location, and your work preferences. This way, we can contact you in the future when we have jobs in your area. Please fill out address questions properly (without adding extra notes), or your application may not be processed properly.

Job DescriptionCulinista chefs work in clients' homes, providing weekly meal prep service, gatherings of all kinds, and/or full and part time support. The most successful chefs on our platform are trained via culinary school and/or restaurant kitchens, have a combination of fine dining and private chef experience, have at least three years of professional kitchen experience, and are comfortable cooking in high-net worth households.

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

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

Job Description Why Join Our Team? Industry-Leading Compensation Package Up to 10% of the base salary in performance-based bonuses Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As a Sous Chef, you will be responsible for overseeing kitchen operations, maintaining exceptional food quality, and supporting a collaborative and efficient kitchen team. Your leadership will ensure flawless execution, consistency, and an elevated guest experience. Key Responsibilities Culinary Leadership & Execution Assist the Executive Chef in all aspects of kitchen operations, ensuring high standards of quality and consistency Lead and oversee food production, ensuring dishes meet our brand and presentation standards Expedite orders to maintain a smooth, efficient, and timely service flow Conduct daily line checks, including food temperatures, ingredient freshness, and overall kitchen readiness Assist in creating and executing daily specials that align with seasonal trends and guest preferences Ensure all recipes, plating guides, and portioning are followed to maintain consistency Team Development & Kitchen Culture Train, mentor, and inspire kitchen staff to meet our high culinary standards Ensure strong communication and teamwork between BOH and FOH teams Foster a collaborative and energetic kitchen environment that promotes growth and excellence Assist in the scheduling and coordination of kitchen staff to maintain labor efficiency Operational & Financial Performance Monitor and manage labor, food costs, and inventory to stay within budget parameters Implement waste reduction and portion control strategies to optimize efficiency Work closely with the purchasing team to ensure the highest quality ingredients are sourced Review monthly P&L statements and assist in addressing variances Safety, Compliance & Cleanliness Enforce health and sanitation regulations, ensuring compliance with local food safety guidelines Maintain a clean and organized kitchen, ensuring all food is properly stored and handled Ensure all kitchen equipment is properly maintained and in safe working conditions Supervise kitchen closing procedures to ensure readiness for the next day's service What We're Looking For 2+ years of professional culinary leadership experience in a high-volume, upscale dining environment Strong understanding of kitchen operations, food cost management, and inventory control Excellent culinary skills, including knowledge of mother sauces, stocks, proteins, and global cuisine Ability to execute all kitchen positions and support line staff during peak hours Exceptional knife skills and ability to train others in proper techniques Strong leadership, communication, and problem-solving skills SERV Safe Management Certification (or equivalent to state regulations) Ability to work nights, weekends, and holidays in a fast-paced environment Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

The Hotel Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve. Location The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer. Strategic Intent The Chef de Cuisine will be responsible for the overall successful culinary operation of The Watergate Hotel's all day dining and specialty restaurants. Organizational Structure The Chef de Cuisine will report to the Executive Chef; s/he will direct and supervise assigned sous chefs and culinary line staff. General Duties and Responsibilities * Assist the Executive Chef in the set-up of the restaurant concept; assist with writing of pre-opening SOP's. * Actively participate in the talent selection for the culinary team during pre-opening and beyond. * Under the direction of the Executive Chef, create and assist in the menu creation for the all-day dining and specialty restaurants. * Control and be accountable for achieving both food & labor costs; manage expenses prudently. * Coordinate schedule for sous chefs; oversee and advise on line staff scheduling as needed; assist with and monitor payroll on a daily basis. * New trend research; assist in developing strategies for success (financial and otherwise) in collaboration with the Executive Chef to cultivate new menu items and procure ingredients that will keep the restaurant on the cutting edge of current trends in food. * Monitor all kitchen maintenance; ensure proper maintenance schedules are adhered to; report and liaison with engineering team to pro-actively identify and address issues with equipment. * Responsible for the daily communication of hotel information to sous chef and line staff; work closely with Restaurant General Manager to ensure flow of communication is open and all staff are properly informed on menu selections, ingredients and preparation techniques. * Responsible for the associate relations within his/her department including coaching, counseling, discipline; provides team with on-going feedback to ensure standards are exceeded time and again. * Manage inventories; liaison with purchasing to ensure proper pars and stock levels are maintained. * Manage workplace safety initiatives. * Provide ongoing training to culinary team; ensure all training initiatives are adhered to with timeliness and in accordance with company policies. * Work with the Restaurant General Manager to ensure a spirit of collaboration is evident in all matters with staff. * Manage outside vendor relationships to ensure quality and continuous availability of product is in place. Requirements: Successful candidates will possess the following experience and qualifications: * 5+ years sous chef experience in a luxury hotel and/or fine dining establishment are required. Those with direct related Chef de Cuisine experience will be favored. * Culinary degree is required; in lieu of a Culinary Degree, a combination of education and related experience will be taken into consideration. * Must be familiar with and have direct experience in menu development. * Prior experience in managing labor, payroll, and inventories all required. * Prior experience sourcing products and managing vendor relationships required. * Must be physically able to meet the demands of the job such as: stand/walk for extended periods while on shift; must be able to lift/carry/push/pull 35+ lbs.; must be able to easily work in varied conditions of heat and cold from time to time. * Must be able to work a very flexible schedule to include early mornings, late nights, weekends and holidays. * Must be fluent in English with excellent communication skills. * Computer proficiency is required (prior experience with MICROS, Time Saver, MS Office are all required). * Prior experience managing and leading a diverse team of culinary professionals is required. * Pre-opening experience is preferred. * Bi-lingual abilities preferred (in particular, fluency in Spanish is a plus). *

Assist the Executive Chef in handling all aspects of the kitchen and BOH. Ensure the Executive Chef s culinary direction is consistently executed. Work with the Executive Chef and General Manager in setting up the direction of the business for day-to-day operations. Work with the management team on all financial aspects of back of house (BOH). ESSENTIAL DUTIES AND RESPONSIBILITIES: (Other duties will be assigned as needed.) Must be willing and able to do the following: Help create and lead a high functioning BOH team which is supportive, driven, reliable, efficient, and responsible for day to day operations Consistently execute culinary direction from the Executive Chef Ensure a supportive and cooperative relationship with the front of house (FOH) Ensure the kitchen in consistently up to the Executive Chef s and Department of Health (DOH) standards in terms of proper food handling and cleanliness. Maximize profitability of kitchen operations i.e. cost of goods, labor cost Direct, supervise, and interact with BOH employees on a daily basis in a fair and dignified manner. Interview, hire, train, develop and retain qualified culinary/BOH management and hourly employees. Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Responsible for the purchase and ordering of all food products and supplies for the restaurant. Responsible for the purchase and maintenance of all kitchen equipment. Perform a pre-shift line check to ensure quality of all items. Track high cost items according to standard operating procedure. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine dinner specials, employee meals, review kitchen personnel needs and issues, party needs, etc. Meet daily with Sous Chefs to coordinate and ensure production standards Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward functions. Develop and maintain recipe books prescribing ingredients, product specifications, and portion sizes. Help the Executive Chef develop all menus and food items. Communicate menu/recipe changes to staff. Prepare ingredients needed for recipes of menu items. Coordinate proper food storage according to standard operating procedure. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Promote teamwork among co-workers and employees. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Perform more than one task at a time. Accept direction and constructive criticism from management. Perform calmly and effectively in an extremely busy and stressful work environment. QUALIFICATIONS AND SKILLS REQUIRED: Culinary skill and knowledge to execute the entire Jackie menu up to standards of the Executive Chef. Thorough knowledge of safe food handling practices and DOH standards. Understand and manage the kitchen s financial responsibilities: Food cost and labor cost. Effectively communicate with the Executive Chef, sous chefs, cooks, and stewards. Have the ability to organize, prioritize, and plan ahead to effectively allow the kitchen to function properly. Food safety certificate Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. PREFFERED: Previous experience of a minimum of 4 years in relevant position PHYSICAL DEMANDS: Ability to continuously stand and/or walk for 12 hours Ability to lift up to 50 pounds occasionally Ability to frequently grasp and hold objects with hands Ability to handle knives, fryers, slicers, rational ovens, sous vide machines, and open flames. DISCLAIMER: Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time.

Assist the Executive Chef in handling all aspects of the kitchen and BOH. Ensure the Executive Chef s culinary direction is consistently executed. Work with the Executive Chef and General Manager in setting up the direction of the business for day-to-day operations. Work with the management team on all financial aspects of back of house (BOH). ESSENTIAL DUTIES AND RESPONSIBILITIES: (Other duties will be assigned as needed.) Must be willing and able to do the following: Help create and lead a high functioning BOH team which is supportive, driven, reliable, efficient, and responsible for day to day operations Consistently execute culinary direction from the Executive Chef Ensure a supportive and cooperative relationship with the front of house (FOH) Ensure the kitchen in consistently up to the Executive Chef s and Department of Health (DOH) standards in terms of proper food handling and cleanliness. Maximize profitability of kitchen operations i.e. cost of goods, labor cost Direct, supervise, and interact with BOH employees on a daily basis in a fair and dignified manner. Interview, hire, train, develop and retain qualified culinary/BOH management and hourly employees. Identify, address and document individual employee performance problems according to standard operating procedure. Discipline and/or terminate as necessary Identify, train and develop key employees for growth, advancement and promotion. Understand and follow the food allergy procedure and special orders/restrictions. Assign production duties to all kitchen staff. Identify and communicate inventory and equipment needs to ordering Manager. Responsible for the purchase and ordering of all food products and supplies for the restaurant. Responsible for the purchase and maintenance of all kitchen equipment. Perform a pre-shift line check to ensure quality of all items. Track high cost items according to standard operating procedure. Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine dinner specials, employee meals, review kitchen personnel needs and issues, party needs, etc. Meet daily with Sous Chefs to coordinate and ensure production standards Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward functions. Develop and maintain recipe books prescribing ingredients, product specifications, and portion sizes. Help the Executive Chef develop all menus and food items. Communicate menu/recipe changes to staff. Prepare ingredients needed for recipes of menu items. Coordinate proper food storage according to standard operating procedure. Ensure BOH employees understand and adhere to sanitation/safety guidelines. Promote teamwork among co-workers and employees. Comply with all safety and sanitation guidelines and procedures. Maintain a clean and orderly work area. Perform more than one task at a time. Accept direction and constructive criticism from management. Perform calmly and effectively in an extremely busy and stressful work environment. QUALIFICATIONS AND SKILLS REQUIRED: Culinary skill and knowledge to execute the entire Jackie menu up to standards of the Executive Chef. Thorough knowledge of safe food handling practices and DOH standards. Understand and manage the kitchen s financial responsibilities: Food cost and labor cost. Effectively communicate with the Executive Chef, sous chefs, cooks, and stewards. Have the ability to organize, prioritize, and plan ahead to effectively allow the kitchen to function properly. Food safety certificate Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. PREFFERED: Previous experience of a minimum of 4 years in relevant position PHYSICAL DEMANDS: Ability to continuously stand and/or walk for 12 hours Ability to lift up to 50 pounds occasionally Ability to frequently grasp and hold objects with hands Ability to handle knives, fryers, slicers, rational ovens, sous vide machines, and open flames. DISCLAIMER: Failure to abide by these and any other conditions of employment of the company set forth elsewhere can subject an employee to disciplinary action up to and including termination. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job. Management may, at its discretion, assign or reassign duties and responsibilities to this job at any time.

Job DescriptionDescription: Job Title: Head Chef Reports To: Director of Operations Department: Back of House - Culinary Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Head Chef is the culinary leader responsible for daily kitchen performance, food quality, consistency, and team development. This role owns line readiness and execution, menu upkeep and features, food safety compliance, inventory and COGS controls, and the growth of a strong culinary culture-delivering JAG standards of flavor, presentation, and hospitality during every service. Key Responsibilities Culinary Leadership & Standards Lead, train, and hold the team to JAG culinary standards for seasoning, texture, temperature, and plating. Conduct pre-service tastings and line checks; calibrate stations and expo for quality and timing. Uphold and improve recipes/SOPs; document changes and ensure version control. Menu Management & Innovation Maintain core menus and seasonal features aligned with concept, sourcing, and brand story. Partner with Beverage/Bar on pairings and promotions; support menu engineering decisions with data. Execute tastings, rollouts, and training materials for any menu change. Service Execution & Expo Own the pass: manage ticket flow, coursing, and window times; step onto the line during peaks. Communicate 86s/low pars in real time to FOH leadership; drive “fix now” recovery for remakes. Analyze service issues post-shift; capture learnings in manager logs and action plans. People Leadership & Culture Recruit, onboard, and develop a skilled team (Sous Chefs, Line, Prep, Stewarding). Deliver ongoing coaching, documented feedback, and fair performance management. Foster an inclusive, respectful, and learning-focused kitchen; recognize great work. Food Safety, Sanitation & Compliance Enforce DOH/HACCP standards: cooling logs, holding temps, allergen/cross-contact, and personal hygiene. Ensure daily/weekly cleaning schedules, equipment care, and safe chemical/PPE use. Prepare for inspections; correct violations immediately and train to prevent recurrences. Inventory, COGS & Procurement Own inventory accuracy, yield tracking, waste logs, and portion control to meet COGS targets. Build pars and order to forecast; verify receiving quality/temperatures and storage by zone. Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions. Labor & Scheduling Build schedules to volume and skill mix; manage deployment and breaks to protect ticket times and labor plan. Cross-train team to maintain coverage and growth opportunities. Facilities, Equipment & R&M Ensure safe operation and daily maintenance of kitchen equipment; filter fryers, clean hoods/filters per schedule. Submit and track work orders; tag out unsafe equipment and communicate timelines. Events, Banquets & Openings (as applicable) Execute BEOs, PDR, and off-site activations to standard, on time and to cost. Support new openings and seasonal transitions: hiring, training, tastings, and stabilization. Requirements: Required Qualifications 5-7+ years of professional kitchen experience with 2-3+ years in a lead role (Sous Chef, CDC, or Head Chef) in upscale/casual-fine or fine dining. Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership. Proven success managing inventory, yields, and COGS; literacy with basic P&L levers. Strong knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain). Clear communicator and coach; calm, organized decision-maker under pressure. Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort. Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements Stand and move for extended periods (up to 8+ hours); frequent bending/reaching. Lift/carry/push/pull up to 35-50 lbs. Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use. Slip-resistant footwear required. In Return, We Offer You Competitive compensation and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining discounts Professional growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Award-Winning, Chef-Driven Asian / Japanese Restaurant Group is seeking an experienced Chef de Cuisine to join their opening team. This nationally recognized, ingredient-driven concept offers a vibrant culture built on craft, continuing education, career advancement, and creativity. Two new locations are coming to the Washington, DC and Bethesda, MD area in 2026. Applications are being accepted for immediate hire for candidates who can temporarily relocate to an existing market for hands-on training (lodging + weekly stipend included). Training available in: Austin, Houston, Dallas, Miami, Denver, Scottsdale, and Los Angeles. Role Responsibilities Build, lead, coach, and inspire a culinary team of cooks and chefs Uphold and elevate culinary standards in a high-volume, scratch-made kitchen Provide support and coverage across all kitchen stations Execute refined, chef-driven cuisine in a modern kitchen Direct ordering, scheduling, inventory management, and administrative tasks Develop seasonal menu items while fostering creativity amongst the team Ideal Candidate Profile Experienced in high-volume kitchen leadership Passionate about great food and innovative hospitality experiences Skilled in providing constructive feedback Enthusiastic in celebrating team success Known for a strong work ethic and commitment to excellence Benefits & Perks Strong benefit offerings for health, vision, dental, and accident coverage 401k with employer match Dining discounts Maternity & paternity leave benefits Paid vacation Cell phone stipend

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $25.50/hour, automatic raise to $26.50/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

With over 57 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table's brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table's passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to **************************. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact ************************. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

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