Unit Chef Whitman College- Princeton, NJ

Position Summary:  Located at Whitman College Dining the selected candidate will plan and manage the production, preparation, and presentation of a variety of food products within a dining facility.

Major Duties and Responsibilities:

1. Oversee all production staff and all aspects of food production and presentation including employee hiring, scheduling, and evaluation.

2. Maintain department standards for accuracy of recipes and evaluate customer preferences.

3. Train sous chef and production staff in all facets of preparation using modern techniques within a team environment.

4. Develop new recipes; researches trends and work with the Executive Chef and dietitian with cycle menu.

5. Maintain standards of sanitation and safety in compliance with health and safety regulations.

6. Monitor repair and maintenance of kitchen equipment and make recommendations on replacement.

7. Oversee menu forecast of customer counts and provides input on purchased goods.

8. Assists clients and management staff with selection of special menus for a variety of theme meals.

9. Supervise catering functions as needed.

10. Monitor systems for controlling cost of goods.

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Sous Chef- Nashville, TN

Job Summary:

This position will lead all culinary kitchen operations for the designated outlet or area. Provide training and development to the culinary staff.

Job Responsibilities:

Lead daily kitchen and stewarding operations to ensure the proper production of food items and kitchen compliance with company policies and procedures.

Coordinate and organize the kitchen in absence of the Exec Chef. Delegate and follow up on assigned objectives.

Assist the Restaurant Exec Chef in the creation of menu items, recipe cards and plate presentations. Ensures adherence to established standards.

Assist the Restaurant Exec Chef in managing food costs and labor productivity according to financial guidelines.

Assist in the execution of department goals.

Provide training in food production and equipment usage to the culinary staff within the designated kitchen.

Ensure that kitchen staff performs according to HACCP, OSHA and sanitation guidelines

Oversee proper requisition, storage, utilization and inventory of food products.

Interact with guests and service staff to ensure guest satisfaction.

Perform other duties as assigned.

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Executive Chef- SACRAMENTO, CA

Calling on all Chefs! Are you ready for a Monday- Friday schedule?

Corporate Dining has an immediate need for an Executive Chef for one of Sodexo's operations in San Francisco. This facility is the corporate headquarters for a global company. We feed an average of 400-500 customers in the building for breakfast and lunch and offer catering services.

The successful Chef must have the ability to communicate effectively with key clients, have experience in retail food service in addition to strong catering background. Individual is responsible for the day to day management or all kitchen tasks such as scheduling, ordering, inventory, food production, presentation and staff training. An additional key function to this position is to execute all unit catering, which includes high level catering for the executives and their clients. Chef must have the ability to produce exceptional cuisine with outstanding presentation, and a strong focus on sustainability and health and wellness.

Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a small account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position.

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Culinary Pastry Chef- San Diego, California.

Responsible for the development of any and all new menu items for  venues

Responsible for execution and quality assurance of all finished products for venues;

Responsible for the development of Kitchen Management and Hourly Kitchen associates;

Responsible for the staffing, training, evaluating and coordination of all Bakery/Pastry production associates.

Ensures the specifications in all recipes are met.

Make recommendations and suggestions in hiring, training, suspending and counseling  of all Bakery/Pastry Shop associates to the Manager of venue.

Requirements

The following qualifications are required for the Culinary Pastry Chef  position:

High school diploma or GED equivalent.

Four years of experience in pastry/baking in a large, full service hotel or restaurant.

One year of previous supervisory/management experience.

Technical school certification in pastry or baking or two years of technical school training in pastry or baking.

Working knowledge of the fundamentals of baking and pastry preparation, accepted standards of sanitation, and the operation of all kitchen equipment.

Leadership skills including having the confidence and ability to articulate clear and precise direction.

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Executive Chef and Sous Chef- Boston area, MA

Excellent opportunity to join THE bar setting restaurant group in the U.S.  With restaurants coast to coast, the time is never better than now.

We are currently seeking a dynamic Executive Chef for our high end, high volume concept.

Must have extensive background in scratch cooking. Experience working in high volume, scratch environments also necessary.  Looking for someone that has thought long and hard about every step of their career, that has worked with the best of the best along the way and that has been a successful Executive Chef for minimum 3 years.

References should easily be able to articulate your proven ability to

·         Create interesting and authentic menus.

·         Execute your menu consistently.

·         Control costs proactively.

·         Be the face of the operation.

·         Train, teach and mentor with passion.

·         Truly work well with all departments.

Benefits offered include bonus program, health insurance, short and long term disability, 401K and more.

Salary commensurate of experience: $70K to 95K.

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Executive Chef - Plainsboro, NJ

Description

Do you have a passion for food?  Do you love leading a dietary team?

Our Executive Chef position is a demanding but rewarding position!  You will be responsible for maximizing our client experience by controlling and managing all aspects of food preparation, production, and presentation for the day to day running of a long term care facility dietary department.  Must ensure that the preparation and presentation of food complies with Pinnacle Dietary standards and costs are controlled within budgetary guidelines.

Responsibilities include but are not limited to:

Manage chefs and supervise/coordinate all related culinary activities

Maintain effective relationships with client’s management team;

Ensure proper safety and sanitation in kitchen in accordance with all regulations;

Assure Pinnacle Dietary recipes recipes are followed to assure consistent quality standards and make recommendations for ongoing improvement;

Ensure quality culinary dishes are prepared and served on schedule and assure that any issues that arise are rectified quickly;

Lead, motivate, and train the culinary team to consistently achieve high standards and excel in the meals they prepare;

Estimate food consumption and order;

Ensure kitchen equipment is operated correctly and maintained;

Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

Perform supervisory duties; timekeeping, hiring, corrective action, performance evaluations, and initiating pay increases per union contract;

Other duties as requested.

Requirements

Knowledge, skills and abilities:

Outstanding culinary skills, a passion for food, and excellent working knowledge of food preparation,

Must have passion for food, be a highly skilled chef, and consistently have high energy for long shifts;

Must be flexible as to hours/days as shifts will include days, evenings, weekends, and holidays;

Visibility requires maintaining a professional appearance and providing a positive company image;

Good working knowledge of P&L to assure budgetary guidelines;

Good public relations and relationship building skill

Good organizational, problem solving, and communication skills; written and verbal. Must be able to tactfully communicate with the elderly;

Good supervisory skills in a kitchen environment with the ability to train and develop staff;

Ability to effectively delegate, plan, work under pressure, and have good attention to detail;

Ability to tolerate a noisy, hot, and small working environment;

Ability to lift and carry 50+ pounds, reach, bend, kneel and climb a ladder;

Working knowledge of Microsoft Office including Outlook, Word; and Excel.

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Corporate Executive Chef- Culver City, Santa Monica, Beverly Hills, Los Angeles, CA

Description

Corporate Executive Chef needed!

The key to our success is sticking to the basics; we know what our customers want and strive to provide them with a great meal, made fresh in front of their eyes. Our goal is to not just live up to expectations, but to exceed them. We've done a good job exceeding expectations, as our menu has been nationally ranked as one of the best in the business. To keep up with the buzz, we're aiming to open over 100 new stores in the next few years.

We have a hot opportunity for a Corporate Executive Chef to be based in Culver City. The position will be based in the field and spent a lot of time a their corporate training store. The Corporate Executive Chef will be responsible for traveling to new restaurant openings and supporting the franchisees. Candidates should have:

3+ years of current Restaurant Kitchen/BOH Manager experience at a corporate chain

A stable work history; no more than two jobs in the previous five years

Hands-on in hiring, training, and developing hourly employees

Extensive New Store Opening and Training experience

Ability to build sales and rapport in the local community

Strong Communication Skills

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Cook - full and part time West Chester, PA

Bellingham Retirement Community, an established continuing care retirement community in West Chester, PA, has immediate full and part time opportuntiies for professional and experienced Cooks to join our food and beverage team.  Reporting to our Executive Chef, the selected candidates will participate in all aspects of food production and provide a high quality meal at all times to residents, guests, and staff.

Essential Functions:

Prepares all food in accordance with the daily menu planner, using Senior Lifestyle standardized recipes, in a timely manner.

Works the food line during mealtime.

Plates food in an attractive manner and ensures that all condiments and garnishes are prepared and served with the appropriate foods.

Keeps work area and serving line equipment clean and adheres to sanitation cleaning schedules.

Ensures proper food temperature maintenance.

Keeps stock rooms, coolers & freezers clean and ensures that food supply stocks are rotated, all perishables are labeled, dated and stored properly.

Keeps food waste to a minimum by using food storage and food recycling techniques.

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