Sous chef jobs in Franconia, VA - 360 jobs

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.

Corporate Executive Chef Salary: $75K-$80K+ Bonus Growing Hospitality Services provider seeks a new Executive Chef to join their team. Responsibilities: Menu design & creation with fine dining and creative approach. Basic financial skills and functions are required as well as a sound understanding of calculating food & labor costs, packaging cost, plating cost, paper costs and reading of a basic P&L statement. Implements and trains Food Safety, oversees/purchases food, establishes production levels and inventory controls, manages/controls food cost issues and provides direction and executes solutions. Develop and implement client facing menus, written menu proposals, regional menus. Recipes and promotional foods and tastings as required. Recruit, interview, hire and train existing and new kitchen personnel. Schedule, direct, train, oversee and develop kitchen staff including hiring, discipline and performance reviews and specific skills enhancements. Monitor and communicate Customer deviations and implement training for improvements and product changes as directed and needed. Visits Clients, Vendors, and offers/Performs food demonstrations at FBO's and conferences. Utilize Shipday for all logistical information & organizing to expedite catering order deliveries Becomes resident subject matter expert (SME) for all hot and cold culinary processes within kitchen. Designs, supervises, coordinates, and participates in training, educational and demonstrational activities for cooks, prep, janitorial and other kitchen personnel. Maintains updated knowledge of current culinary and packaging and consumer dining trends. Responsible for ensuring timely food handling, storage, prep, and production. Maintains & manages kitchen specifications and SOPs as required. Participates in and implements Sales and Marketing programs as required from the culinary perspective. Safely operate company vehicles and drive in compliance with all local and federal laws and regulations. *Must be legally licensed to drive and badged as required by FBO-Clients. Being on call to communicate with your local operation and the company call center as needed. All other duties as assigned by the General Manager. *Must be comfortable speaking to groups and training in public format as an internal instructor. Qualifications Culinary degree or professional experience equivalent in kitchen catering or fine dining environment preferred. Valid Safe Food Handling Certificate. Strong experience in food purchasing/ordering, inventory, setting up par levels, recipe selection, culinary preparation methods and knife skills are essential. Individual must possess excellent verbal and written communications skills, as well as be proficient in email, internet use, and basic office software programs. Must have demonstrated the ability to manage and maintain client accounts. The Executive Chef must have an excellent driving record, pass background test & drug screening. A flexible work schedule required, including weekends and holidays and frequent travel availability.

Are you a total foodie? Can you handle the heat? Do you want the opportunity to provide world class service? If you answered yes, please know that Cosmos Club is seeking a Full-Time Banquet Chef 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 with an atmosphere of warmth, dignity, and elegance, another place they can call home. If you would like to be a part of our mission, check out the position below! JOB DESCRIPTION Summary: Our Banquet Chef will be responsible for the ordering, preparation and execution of all food for our banquet events. Through superior leadership, our Chef will direct their team to exceed all member and guest expectations. Primary Functions: Plans, organizes, and oversees all banquet food production Develops staff to enhance individual and team performance Creates and implements standardized recipes and procedures to uphold consistency and advance training initiatives Collaborates with the Chef to develop banquet and special event menus that evolve with the seasons Must be able to lift, carry, push, and pull food trays and tables weighing up to 50 pounds, with or without reasonable accommodation. This job add is not a comprehensive list of duties, responsibilities, or tasks that may be required for this position. Employees will have many opportunities other than those listed. Questions regarding the essential functions of the position may be addressed at the time of contact. Qualifying Experience and Education: At least 5 years of culinary banquet experience Culinary degree is preferred but not required Basic computer skills (Word, typing, printing) Ability to express creativity and expertise through food selection, preparation, and presentation Benefits: Full-time position 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! Job Posted by ApplicantPro

Who Are We: Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our Executive Chefs play a key role in delivering these core values to our guests every day! We are here to make good things happen for other people. Who we are looking for : We are currently seeking Executive Chef candidates who will dedicate themselves to this purpose by joining our exceptional team of culinary professionals in our Washington, DC location. Successful candidates must have a minimum of ten (10) years' previous experience leading high volume/high end kitchens. Truluck's is looking for culinary leaders with experience in preparing exceptional culinary products, coaching members of the culinary staff, cooking in high-volume/high-end environments, and building a culture of excitement and pride. The Executive Chef is responsible for the overall leadership of all culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven record of professionalism, accountability, and team commitment. We are looking for the best chefs in the DC area! If you think you have what it takes to lead our DC culinary team, please contact us today! We are looking forward to meeting you! Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Execute Truluck's Menu at a high level. Leading and teaching recipe adherence. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive chef (10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)

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 12/30/2025 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

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:** 1325866BR **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.

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 Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs. General Duties and Responsibilities * Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. * Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. * Establish the day's priorities and assign production and preparation tasks for staff to execute. * Review daily menu specials and offer feedback to Sous Chefs. * Review banquet event orders and make note of any changes. * Communicate both verbally and in writing to provide clear direction to staff. * Take physical inventory of specified food items for daily inventory. * Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. * Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. * Ensure that staff report to work as scheduled; document any late or absent employees. * Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. * Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. * Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. * Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. * Observe guest reactions and confer with service staff to ensure guest satisfaction. * Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. * Develop new menu items, test and write recipes. * Assist Catering department with developing special menus for functions; meet with clients as requested. * Review sales and food cost daily; resolve any discrepancies with the Controller. * Ensure that excess items are utilized efficiently. * Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. * Interview and hire new personnel according to hotel policies and standards. * Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports. * Comply with attendance rules and be available to work on a regular basis. * Perform any other job related duties as assigned. Experience and Requirements Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. Each of the items listed is considered an essential function of the position. However, the duties, responsibilities and requirements presented in this job description are intended to be broad based and high level and should not be construed as an exhaustive list of all roles or responsibilities for the position. The Company reserves the right to alter the duties and responsibilities of the position.

Job Title: Executive Sous Chef Department: Culinary FLSA Status: EXEMPT Reports To: Executive Chef Job Summary: The Executive Sous Chef assists the Executive Chef with the efficient operation of food production areas. In conjunction with The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. Management-level Associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM Associates, overtime does apply and is calculated accordingly. Key Responsibilities: Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include Food Handlers, Alcohol Awareness, CPR and First Aid Maintain a friendly and warm demeanor at all times. Fulfill all supervisory duties of the hotel's kitchens. Ensure that all kitchen personnel fulfill their job functions appropriately. Create menus and food presentation. Address and resolve all customer problems in an efficient and effective manner. Perform spot checks for menu accuracy and taste. Minimize spoilage, waste and over production. Regularly review house counts, forecasts and VIP lists. Monitor all Banquet and Catering activity. Maintain all kitchen inventories. Prepare annual reviews of employees Assist in the achievement of departmental objectives and goals Expedite peak meal periods by maintaining a "hands on" approach. Works within monthly set food cost budget, adjust food requisitions and controls waste Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety. Assures timely set up, schedules well trained cooks in all areas in proper uniform. Performs other activities as assigned Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology. Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and all other employees. Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards. Review food sales for accuracy daily. Plan employee menus and oversee Employee Break room. Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration. Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs. Maintain required pars of all stock. Perform any other duties as requested by the General Manager. Required Skills, Experience and Knowledge: At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field. Must be proficient in Windows Operating Systems, Company approved spreadsheets and word processing. Supervisory experience required Ability to work a flexible schedule Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high pressure situations. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions. Must maintain composure and objectivity while under pressure. Working Conditions / Environment: The following outlines the work environment Associates will encounter while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job. Job Type: Full-Time Work Location: On-Site, In-Person Position Background Check Required: Yes Salary Range: $85,000 - $102,500 annually Benefits: 401(k) 401(k) matching Health Insurance Dental Insurance Vision Insurance Life Insurance Paid Time Off

Role OverviewSodexo is currently seeking a dynamic Executive Chef to lead our culinary operations at Ingleside at Rock Creek in Washington, DC. Ingleside at Rock Creek is a culturally rich, not-for-profit Life Plan Community offering an engaged lifestyle with exceptional amenities, steps from the beautiful Rock Creek Park, a gem in our nation's capital. The Executive Chef will lead a culinary team of approximately 20 professionals, overseeing all aspects of food production, quality assurance, safety, and service across multiple dining venues. The ideal candidate is a culinary innovator and relationship builder-someone who thrives in a high-end environment, enjoys being in front of residents, and can balance operational excellence with personal engagement. Typical shift is 10:00am-7:00pm, Sunday - Thursday. What You'll DoImplement and standardize all culinary systems and procedures for residents: Catering, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark. Actively interact with residents, many of whom are former government officials, world travelers, and highly engaged community members. Build strong relationships by being visible, approachable, and responsive to resident feedback. FMS: monitoring, Audits, implementation and standardization for new menus;be responsible for Food and Physical Safety and annual training for all hourly associates;Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books;Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits;improve and standardize catering and banquet services, create menus based on client needs. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringproven experience as an Executive Chef or senior culinary leader in high-end hospitality, private clubs, or luxury residential settings;menu planning experience with the demonstrated ability to stay current with new culinary trends;strong leadership and communication skills with the ability to maintain the highest of standards and implements company policies;experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset;a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts;the ability to successfully lead, develop and train a team;proficient computer skills as well as exceptional organizational and customer services skills;Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and Culinary degree and/or a C. E. C. (Certified Executive Chef) is a plus. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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

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]]

Our award-winning restaurant Art and Soul is situated on the ground level inside YOTEL Washington DC. It boasts an expansive patio ideal for al fresco dining for you and your guests to enjoy. The menu features locally sourced ingredients prepared by our chef for a true culinary experience. The restaurant has been a firm favorite with Capitol Hill locals and hotel guests alike. The Executive Sous Chef assists in the directing of the culinary team's presentation and portioning of food according to our standards. Communicates daily with the Director of Food & Beverage for an update regarding planning, staffing, and internal procedures. Completes daily food requisitions and daily specials. Assists in the hiring, training, and discipline in accordance with YOTEL's policies and procedures. Will order food quantities and oversee production for banquet food operations with purchasing, banquet managers, and Food & Beverage Director.

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 Details Italian favorite ALTA STRADA has moved and is hiring a skilled and passionate EXECUTIVE CHEF to join our team!!! We are seeking enthusiastic and experienced Executive Chef to join our dynamic team at our newest location of Alta Strada, just off Embassy Row. Our brand is known for its exceptional service, inviting ambiance, and exquisite menu that showcases authentic Italian flavors paired with an extensive selection of wines and handcrafted cocktails. We are looking for like-minded individuals who enjoy taking care of their colleagues as much as they do taking care of their guests. What We're Looking For: Passion for Hospitality: A genuine love for taking care of guests and ensuring their dining experience is memorable. Wine & Cocktail Knowledge: A strong understanding of wines, cocktails, and pairings to confidently make recommendations. Skillful Culinary Talent: A solid base of culinary knowledge to communicate our menu offerings effectively. Team Player: Thrives in a collaborative environment and contributes to a positive team dynamic. Professionalism: Maintains a polished and professional demeanor while delivering exceptional service. Responsibilities: In partnership with the General Manager, lead the Back of the House team and provide exceptional experiences to our guests. Maintain cost of goods and labor percentages within budget. Ensure food quality consistently meets and exceeds expectations. Collaborate with team members to ensure smooth service flow. Uphold our restaurant's standards of quality and professionalism. What We Offer: Competitive compensation. A full suite of benefits for full time employees A supportive and engaging work environment. Opportunities for growth and development within our team. A chance to work with a passionate and knowledgeable group of professionals. If you're someone who thrives in a guest-focused, fast-paced setting and has a passion for exceptional food and drinks, we'd love to hear from you! Apply today and join us in delivering unforgettable dining experiences. Compensation Details Compensation: Salary (Based on Experience) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts Required Skills Passion for hospitality Wine & Cocktail knowledge Working Culinary Knowledge Skillful Culinary Talent Team Player Professionalism Customer Service Menu and Drink Pairing Suggestions View all jobs at this company

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

Serve as a point of contact for all HOH staff, vendors, and services Work with FOH and HOH managers to maintain high quality of product and experience for guests Ability to open and close the restaurant ensuring all employees complete tasks in an efficient manner Develop exciting menus seasonally including recipes and costing Create special event and catering menus and help lead the catering efforts Responsible for sourcing outstanding local ingredients where possible including proteins and vegetables Maintain properly costed out recipes for all menus and maintain food costs no more than 1.5 points above budgeted food cost Lead by example; work the line with the staff at key times, recruit and teach culinary organization and help build a cost efficient and productive culinary team which is in line with budget Analyze financial documents including Investor Reports, P&L Details, and Balance Sheet Lead, coach and motivate Sous Chefs to help them prepare for their next step in their career path Responsible for ensuring all Sous Chefs complete tasks and assignments Liaison between management, hourly staff and SRG key personnel Español: Servir como punto de contacto para todo el personal, proveedores y servicios de BOH Trabajar con los gerentes de FOH y BOH para mantener unaaltacalidad deproductoy experiencia para los invitados Capacidad para abrir y cerrar el restaurante asegurando que todos los empleados completen las tareas de manera eficiente Desarrollemenúsemocionantes según la temporada, incluidas recetas y costos Crearmenúsespeciales para eventos y catering y ayudar a los liderar los esfuerzos de catering Responsable de obtener ingredientes locales sobresalientes donde sea posible, incluyendoproteínasy vegetales Mantenga las recetas de todos losmenúscon un costo adecuado ymantengaloscostos de alimentos nomásde 1.5 puntos por encima del costo de alimentos presupuestado Liderar con el ejemplo; trabaje lalíneaconelcon el personal en los momentos clave, reclute y enseñe organización culinaria y ayudea construir un equipo culinario rentable y productivo Analice documentos financieros, incluidos informes de inversores, detalles depérdidasy ganancias y balance Dirigir, entrenar y motivar a los SousChefs para ayudarlos a prepararse para elpróximopaso en su carrera Responsable de asegurar que todos los SousChefs completen tareas yproyectos Enlace entre la gerencia, el personal por hora y el personal clave de SRG

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 $26.01/hour, automatic raise to $27.01/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)

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)

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 Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs. General Duties and Responsibilities · Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. · Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. · Establish the day's priorities and assign production and preparation tasks for staff to execute. · Review daily menu specials and offer feedback to Sous Chefs. · Review banquet event orders and make note of any changes. · Communicate both verbally and in writing to provide clear direction to staff. · Take physical inventory of specified food items for daily inventory. · Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. · Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. · Ensure that staff report to work as scheduled; document any late or absent employees. · Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. · Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. · Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. · Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. · Observe guest reactions and confer with service staff to ensure guest satisfaction. · Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. · Develop new menu items, test and write recipes. · Assist Catering department with developing special menus for functions; meet with clients as requested. · Review sales and food cost daily; resolve any discrepancies with the Controller. · Ensure that excess items are utilized efficiently. · Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. · Interview and hire new personnel according to hotel policies and standards. · Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports. · Comply with attendance rules and be available to work on a regular basis. · Perform any other job related duties as assigned. Experience and Requirements Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. Each of the items listed is considered an essential function of the position. However, the duties, responsibilities and requirements presented in this job description are intended to be broad based and high level and should not be construed as an exhaustive list of all roles or responsibilities for the position. The Company reserves the right to alter the duties and responsibilities of the position.