Private chef jobs near me

Washington, DC, USA Full-time Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time If creating special memories and being part of an exceptional guest experience appeals to you, you may be interested in joining the outstanding team of hospitality professionals at the Fairmont Washington, D.C. Located in Washington's fashionable West End, the 413-room hotel surrounds you with comfort and luxury and is the ideal environment to foster your career. Job Description Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: What's in it for you: Competitive Salary Paid Time Off Medical, Dental and Vision Insurance, 401K Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities Rate of Pay: $75,000-80,000 per annum with generous benefits Responsibilities: As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity. You will supervise your colleagues to ensure the highest level of production and the efficient execution of service. Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation. Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times. Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges. Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management. Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation. Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served. Ensure all kitchen Colleagues are aware of and adhere to standards and expectations. Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EcoSure standard temperature logs are completed accurately. Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately. Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel. Maintain proper rotation of product in all chillers to minimize wastage/spoilage. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off. Actively share ideas, opinions and suggestions in daily shift briefings. Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction. Continually strive to improve food preparation and presentations. Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures. Coordinate the production as it relates to banquet and restaurant functions. Conduct daily shift briefings to Colleagues. Assist in the development of new menu items. Follow payroll costs and productivity within budgeted guidelines. Provide training for new culinary colleagues. Other duties as assigned. Qualifications 3 years formal culinary school or equivalent experience. Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen. Extensive knowledge of all culinary departments and previous experience in all areas including pastries. The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues. Must be an effective supervisor and trainer; administrative knowledge is an asset. Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens. Current First Aid and Serve Safe training an asset. Ability to work well under pressure, adapt to change and perform with a high level of energy at all times. Must be a team player with a positive attitude Must be able to work a flexible schedule

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.

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.

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. We are here to make good things happen for other people . Who are you? We are currently seeking Professional Fine Dining Executive Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in our DC location. Successful candidates will have a minimum of five (5) years' previous executive sous chef experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Executive 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. 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. 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 sous chef (5-10 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)

Apply today to join our management team. As our Executive Chef you are a protector of the realm. Punch Bowl Social is unique, special, disruptive, and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. What's in it for you: Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance Flexible Vacation Policy 401K Plan Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Salary Range: $80,000 - $90,000 k per year Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience Value for high quality food and beverage, and appreciation for the technique associated with production Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills What you'll be doing: Ensuring that all food and products are consistently prepared and served according to the restaurants' recipes, portioning, cooking, and serving standards Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields Portioning food products prior to cooking according to standard portion sizes and recipe specifications Handling, storing, and rotating all products properly and in accordance with company standards Overseeing and delegating food prep assignments as needed Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensuring that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant's receiving policies and procedures Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Training kitchen personnel in cleanliness and sanitation practices Maintaining appropriate cleaning schedules for walls, hoods, other equipment and food storage areas. Checking and maintaining proper food holding and refrigeration temperature control points R&D support including: Recipe development (creating new recipes from scratch or adapting recipes from existing) Recipe standardization (creating recipes and documenting in such a way that they can be recreated across multiple locations with easy-to-follow instructions. Recipe costing (identifying an actual plate cost based on ingredients and prepped recipes). Requirements What we're looking for: 5+ years' experience in varied kitchen supervisor positions including Sous Chef 2+ years' experience working in a high-volume, scratch kitchen 6+ months experience managing budgets and culinary cost controls Working knowledge of company software including Microsoft Office, Hot Schedules and Aloha Ability to oversee a team of 10+ BOH staff Must be able to stand and exert fast-paced mobility for period up to six (6) hours in length Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds *** Must be 21 years old and over *** #HP This posting is expected to close by 10/30/2025 We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Salary Description Salary Range: $80,000 - $90,000

Bring flavor, creativity, and leadership to every corner of the dining experience. This isn't just about leading a kitchen-it's about shaping the entire restaurant operation. As our Executive Chef, you'll oversee all aspects of culinary operations and restaurant front-of-house service, ensuring a seamless, elevated experience for every guest. From menu innovation to service execution, you'll bring together artistry, teamwork, and operational excellence to create something truly exceptional. What You'll Do Lead and inspire the culinary and front-of-house restaurant teams to deliver memorable, high-quality dining experiences. Oversee daily operations of the kitchen, restaurant floor, and banquets, ensuring consistency, creativity, and excellence in both food and service. Collaborate closely with management on menu and beverage innovation, pricing strategy, and seasonal updates. Interview, hire, train, and schedule team members across both back-of-house and front-of-house to build a unified, performance-driven culture. Partner with the Restaurant Manager and Banquet Manager to ensure smooth coordination between culinary and service teams. Review and evaluate service standards regularly, identifying opportunities for enhancement and guest delight. Maintain rigorous standards for presentation, quality control, cost management, and guest satisfaction. Uphold health, safety, and sanitation standards across all culinary and dining areas. Where You've Been High school diploma required; advanced education or certification in culinary arts or hospitality management strongly preferred. Minimum of 5 years in a senior culinary leadership role, with experience overseeing both kitchen and front-of-house operations. Proven record of building, coaching, and leading successful teams in a fast-paced hospitality environment. Strong business acumen-able to balance creative vision with operational and financial goals. A passion for food, beverage, and creating experiences that inspire loyalty and excitement. When You're Here Flexibility is part of the recipe-expect to work evenings, weekends, and holidays. In return, you'll enjoy: Competitive pay and comprehensive benefits Hilton and PM Group Hotel stay discounts A collaborative, growth-driven culture with plenty of room for creativity The chance to shape a culinary and service program that's anything but ordinary

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.

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)

Job Description Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH • UP TO 17 DAYS OF PTO • 401K MATCH • INSURANCE AFTER 60 DAYS • WINE COUNTRY TRIPS • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (****************** WnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team. Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines • Ownership of the food menu including food cost and team to execute it. • Deployment of new menu items and menu rollouts regulatory and compliance requisites. • Product quality and execution of new menu items • Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve. • Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs. • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results. • Provide leadership in the areas of culinary safety, sanitation, and product education. Profile • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams. • The ability to learn quickly and collaborate with others. • Strong understanding of restaurant systems • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail • Live within reasonable driving distance to one of our current restaurants We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify in Florida, North Carolina, and Tennessee Equal Opportunity Employer

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). *

Ted's Bulletin is a 6-unit neighborhood eatery bringing new creativity to American classics, open daily for all-day breakfast, lunch & dinner. Ted's is looking for great leaders who are poised for growth as we have four new locations opening in DC and Virginia over the next 18 months. Ted's is part of the Catalogue Company which operates Federalist Pig, Honeymoon Chicken, Sidekick Bakery, Ensemble digital kitchen and Kramers. The Executive Chef is the leader for the BOH and is responsible for producing best in class food in accordance with Ted's brand and standards. In addition, they will be responsible for delivering financial results to include, labor and food costs. They will ensure health and safety standards are being met, and they will train and develop the culinary team and maintain a positive culture. Job Duties: * Direct and supervise kitchen employees while executing and maintaining Ted's standards * Lead by example, work the line with staff at key times ensuring recipe adherence and standards are met * Institute mechanisms to monitor food quality, food safety/sanitation and minimize waste and control inventory * Hire, train and develop kitchen staff while promoting a positive work environment * Actively coach and counsel employees to include documentation when appropriate * Prepare an effective schedule to ensure staffing needs are met and labor costs controlled * Conduct inventory and handle ordering of product * Partner with vendors to ensure product arrives in a timely manner and is accounted for * Achieve company profit standards for sales, costs, labor * Participate in menu development, and recipe creation * Responsible for proper food storage and food quality standards including consistency and presentation * Ensure repair and maintenance needs are met and/or communicated to designated manager * Understand and follow the food allergy procedure and special orders/restrictions * Communicate repair and maintenance needs to designated manager/vendor * Understand and follow the food allergy procedure and special orders/restrictions * Evaluate guest feedback and ratings with GM and follow up with culinary team to ensure issues are resolved * Other duties as assigned Qualifications: * College Degree or certification in culinary field preferred * 2+ years in kitchen management role * Excellent working knowledge of sanitation standards * Ability to understand and positively impact financials * Proven ability to hire, train and lead a diverse workforce * Ability to form relationships and communicate respectfully, and effectively with peers, leadership and workgroup. * Must be able to work extended hours when business need necessitate * Must be able to stand for extended periods of time and lift up to 100 pounds Benefits: * Competitive Salary and bonus plan * Medical, dental and vision insurance * 401K * Paid Time Off * Paid Holiday (Thanksgiving and Christmas) * Employee Shift Meal while at work * Employee dining discount extended across all brands * Health Savings Account * Employer paid Life Insurance and Long-Term Disability Insurance * Short Term Disability Insurance * Employee Assistance Program

Job Description Executive Sous Chef - Bistro Du Jour, Capitol Hill KNEAD Hospitality + Design is seeking a talented Executive Sous Chef to join our Bistro Du Jour team in Capitol Hill. This French-inspired concept combines brasserie classics with modern flair in an energetic setting adjacent to the Royal Sonesta Hotel. As Executive Sous Chef, you'll partner with the Executive Chef and General Manager to oversee all kitchen operations, uphold culinary standards, and ensure consistency across every plate. Qualification 3-5 years of experience as a Chef de Cuisine or Executive Sous Chef Experience with French cuisine is a plus Culinary or hospitality degree/certification preferred but not required Strong leadership and team-building abilities Excellent communication and organizational skills Experience maintaining menu standards and plating guidelines Proven ability to manage multiple priorities in a fast-paced, high-volume environment Understanding of financial goals, cost management, and labor control What We Offer Competitive salary and clear path for advancement Generous paid time off Straightforward and achievable bonus program Comprehensive medical, dental, and vision coverage Dining allowances redeemable at any KNEAD restaurant Continuing education and professional development opportunities If you're a passionate leader with a love for French cuisine, thrive in a fast-paced kitchen, and are ready to contribute to a best-in-class restaurant group, we'd love to hear from you. KNEAD Hospitality + Design Restaurants *************** | @kneadhd

Job DescriptionDescription: Job Title: Executive Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt Location: Nashville, TN 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 Executive Sous Chef is the kitchen's second-in-command and daily operator. This role ensures consistent quality and speed during every service, develops and coaches the culinary team, upholds food safety and sanitation, manages prep and inventory accuracy, and drives COGS and labor discipline-stepping in for the Chef de Cuisine/Executive Chef as needed while embodying JAG standards. Key Responsibilities Culinary Leadership & Standards Lead line checks and pre-service tastings; calibrate stations for seasoning, temps, texture, and plating. Uphold and refine standardized recipes/SOPs; maintain version control and communicate changes clearly. Conduct ongoing skills coaching (knife work, butchery, sauces, fire management, expo discipline). Service Execution & Expo Own the pass during assigned services: manage ticket flow, coursing, window times, and quality control. Communicate 86s/low pars and pacing to FOH leaders in real time; drive immediate recovery on remakes. Jump on the line during peaks to protect ticket times and standards. Menu, Features & R&D Partner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch. Provide data-informed feedback on menu mix, prep yields, and guest preferences. People Leadership, Training & Culture Recruit, onboard, and develop cooks and stewards; build a strong bench for each station. Deliver timely coaching and documented feedback; support fair, consistent performance management. Foster an inclusive, respectful, learning-focused kitchen that recognizes great work. Food Safety, Sanitation & Compliance Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, hygiene standards. Maintain cleaning schedules, equipment care, and safe chemical/PPE use; prepare for inspections. Inventory, COGS & Procurement Own inventory accuracy and waste logs; verify receiving quality/temperatures and proper storage by zone. Build pars and order to forecast; control portions and yields to meet COGS targets. Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions. Labor Planning & Scheduling Create schedules to volume and skill mix; manage in-shift deployment and breaks to plan. Cross-train team to ensure coverage and growth opportunities. Equipment, Facilities & R&M Ensure safe operation and daily care of equipment; filter fryers and clean hoods/filters per schedule. Submit/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. Lead opening tasks: hiring support, training, tastings, prep builds, and 30/60/90 stabilization. Administration & Communication Maintain manager logs, production sheets, waste reports, temp/cooling logs, and audit checklists. Partner cross-functionally with FOH, Beverage, HR, Finance, and Marketing to align on priorities. Requirements: Required Qualifications 5-7+ years of professional kitchen experience with 2-3+ years as Sous/Executive Sous in upscale/casual-fine or fine dining. Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership. Proven success in inventory accuracy, yield management, and COGS control, basic P&L literacy. Deep knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain). Clear, respectful 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 Pay Grade: [[pay Grade_obj]] Salary: 80000.00 - 95000.00 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible 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. 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1478007 CCL Hospitality Group LYN PELLEGRINI [[req_classification]]

Executive Chefs are a critical ingredient in our client's restaurant management recipe. The Executive Chef is committed to leading the team, overseeing daily operations to produce high-quality, delicious food to standard, growing the brand, building on the culture of hospitality, and helping to operate a profitable restaurant. WHAT THE EXECUTIVE CHEF DOES: Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employees Interact with, direct, and supervise kitchen employees on a daily basis in accordance with company standards Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery Assign and enforce operational goals for kitchen staff Identify, address, and document individual employee performance problems Understand, follow, and teach food allergy procedures and special orders/dietary restrictions Perform weekly inventory, ensuring that kitchen is well stocked Train and develop key employees for growth, advancement, and promotion Work with culinary team to develop and test new recipes Assign production duties to all kitchen staff Develop schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targets Achieve food and labor costs Meet daily with appropriate Manager/Sous Chef(s)/team to coordinate and ensure production standards Become proficient in all stations within the kitchen Expedite food orders from kitchen stations to dining rooms Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines Foster an environment of hospitality in which all team members put the guest first in every situation Execute established food standards for overall guest satisfaction that meet or exceed company standards WHAT YOU NEED TO BE AN EXECUTIVE CHEF: Experience managing in high volume restaurants, with a minimum of five years preferred Strong understanding of restaurant operations Passion for hospitality Demonstrated ability to lead a team Capable of identifying problems and determining accurate solutions on each shift Fiscally responsible and experienced in achieving food and labor costs Love for all things food and beverage Be caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence Able to speak, read, write, and understand the primary language(s) used in the workplace Able to read and follow a recipe to standard Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures Capable of lifting up to 50 pounds, as needed Continuous bending, stooping, reaching, twisting, and use of hands and arms May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy

Assist the Executive Chef in handling all aspects of the kitchen and BOH. Ensure the Executive Chefs 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 Chefs 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 kitchens 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.

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: Responsible for proper preparation of meals with correct quantities and quality on shift and according to SFM standards. Kitchen Shift Leader - Supervises kitchen staff and assigns duties and menu preparation items to each. Maintains order, structure and professionalism of work environment. Responsible for ensuring food safety standards per the Tri-Service Food Code (TB MED 530, 531) standards are met and HACCP program is adhered to as it pertains to kitchen. Responsible for ensuring that company employee safety procedures and standards and OSHA standards are being met throughout facility. Maintain progressive cooking techniques throughout meal to ensure food served is fresh throughout meal period. Responsible for the quality of food prepared. Accurately determines subsistence requirements. Accurately maintains all required AFMIS records and reports required for Kitchen and Food Production. Request, receive, and account for subsistence items completely and in correct quantities. Prepares the production schedule with correct quantities and make necessary menu adjustments. Administers, and maintains On The Job training and apprenticeship training programs. Becomes manager on duty if necessary. Ensures Company cleanliness standards of kitchen on shift and proper post production clean-up and cleaning schedule completion of assigned items. Duties and Responsibilities Assist Executive Chef with ration orders and kitchen requisitions. Preparation of food products should be according to the daily menu's recipes, tasted for good quality / texture, not to be over salted, and properly cooked. All recipes must be strictly adhered to. Maintain Production Schedules as required. Food must be prepared and ready at prescribed timelines. Preparation of required meal items according to the daily menu and other required items. Check and record menu item temperatures for required ranges using DA Form 7800. Ensure menu items are properly cooked to proper internal temperatures and set out products for no sooner than 30 minutes and no later than 15 minutes before the meal service. Replenish food items on serving lines required during service. Greet and care for our customers while working on the serving lines. Monitoring serving lines during meal periods. Break down service areas after the meal period ends. Ensure all areas of the kitchen, food storage and serving areas are properly cleaned after meal period to include prep tables, floors, walls, service lines, and food service equipment. All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility. Southern Foodservice Management's Culture We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards guests and other team members. Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE. Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. Promotes a fun and efficient work environment, focusing on guest satisfaction. Requirements: Physical Requirements Strength: Lift up to 40lbs Posture: Standing 80%, Walking 20% Movement of objects: Frequent Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional Stooping: Occasional Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent