Chef Salary at A&M Catering BETA

Job Description Job Description Sous Chef Ports Cafe is a casual fine dining restaurant with a changing menu made from scratch, in the heart of Finger Lakes beer and wine country, serving dinner Tuesday - Saturday. We are looking for a professional Sous Chef with ambitions to be Head Chef. As Sous Chef, you’ll work closely with the Head Chef to oversee all aspects of our kitchen productivity. This includes managing our kitchen team, monitoring inventory, and ensuring all dishes are created to the high standards we are known for. Duties will consist of butchering meats, vegetables, side dishes and creating daily features. Five or more years cooking experience, including experience as a line sous chef. Saturday shifts and some overtime is required. Wage range is $60,000 to $80,000. Higher experience levels will be compensated accordingly. We offer an excellent benefits package which includes Laundry, Employee discount, Health insurance, Paid holidays, Paid sick and personal days, Paid va

Job Description Job Description We are seeking a Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment

Overview: Opportunity: Sous Chef Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards. Your Growth Path Executive Sous Chef Chef Executive Chef Your Focus Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values. Oversee preparation and production of menus, development and execution of recipes. Manage kitchen operations and assigned staff. Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards. Develop new menu items, test and create recipes. Trains, develops and evaluates personnel with regard to proper use of standard kitchen equipment and tools, techniques and skills. Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed. Manage budg

Are you a passionate pizza chef with a flair for creating mouthwatering, authentic pizzas? Join our team at The Strand located inside The Canopy by Hilton Downtown Ithaca Hotel, a prestigious hotel offering exceptional dining experiences to our guests. We are seeking a skilled and enthusiastic Pizza Chef to bring their expertise to the team. Responsibilities: Prepare and cook a variety of pizzas, including traditional and specialty styles, ensuring high-quality standards and consistency. Work with fresh, high-quality ingredients to create delicious pizzas that delight guests. Ensure the pizza oven is maintained and operates efficiently. Collaborate with the kitchen team to deliver exceptional food service to guests. Follow all food safety and cleanliness guidelines to maintain a safe working environment. Assist with menu planning and innovation, offering new pizza creations and seasonal specials. Provide excellent customer service by accommodating special dietary requests or preference

Overview: The Sous Chef leads the cooks to provide a high level of hospitality, service and satisfaction for residents and guests of the community. Supervises and trains cooking staff to ensure the cleanliness and organization of the kitchen, day-to day execution of menus, and also a high quality in appearance, cleanliness, and service from the staff. The Sous Chef will ensure that menu items are accurately and efficiently prepared, portioned, cooked, by use of standardized recipes. Ensures health codes and proper sanitation is followed at all times. Responsibilities: Job Duties Specific to This Position: Responsible for maintaining high standards for food, presentation and service. Responsible for maintaining all health codes including cleanliness of coolers, rotation of products, and proper labeling of all items Acts as a role model and coaches team members to provide consistent execution of menu items from the standardized recipes Assists with daily food orders from vendors in the a

Description POSITION SUMMARYThe Executive Chef is responsible for leading, aligning and driving the culinary initiatives with the goal to positively impact restaurant sales, profits and guest satisfaction through product innovation and guest service experience and support the casino core values. The employee will lead the department in providing an exciting environment and world Class Service by delivering Old-World Hospitality and Charm. The Executive Chef will develop and monitor food and labor budgets for the department, as well as ensure and maintain highest professional food quality and sanitation standards. GENERAL ACCOUNTABILITIESThe following statements are intended as general illustrations of the work in this class and are not all- inclusive: + Hires, motivates, trains, coaches, mentors, and directs departmental managers that possess the aptitude to provide excitement as well as deliver world class service in order to ensure that Team Members receive sufficient leadership, gui

Description POSITION SUMMARYThe Sous Chef is responsible for the direct supervision and day-to-day operations of the culinary initiatives with the goal to positively impact restaurant sales, profits and guest satisfaction through product innovation and guest service experience and support the casino core values. He/She will lead the department in providing an Exciting environment and World Class Service by delivering Old-World Hospitality and Charm. The Sous Chef will monitor food and labor budget for the department, as well as ensure and maintain the highest professional food quality and sanitation standards. GENERAL ACCOUNTABILITIESThe following statements are intended as general illustrations of the work in this class and are not all- inclusive: + Assist in hiring, motivating, training, coaching, mentoring, and directing Team Members to accomplish established department objectives Consistency, Quality and Sense of Urgency. + Assist in reviewing activities in the culinary department

Overview: Opportunity: Executive Chef Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards. Your Growth Path Director of Food & Beverage Regional Director of Food & Beverage Your Focus Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values. Establish priorities and assign production and preparation tasks to staff to execute. Review daily menu specials, banquet event orders and inventory food items for daily use. Requisition days supplies and ensure 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, and health/safety and sanitation follow-up. Ensure each kitchen work area is stocked with specified