Chef De Cuisine Salary at Alc Ltd BETA

Job Description: In conjunction with the Director of Culinary Operations (DOC) or the Executive Chef (EC), the Chef de Cuisine oversees all food production ***, including that used for cafe, bistro, restaurants, banquet functions, O.P.C. and any other outlets. Oversees the development of menus, food purchase specifications and recipes. Supervises culinary staff and assists the DOC, EC in development and monitoring of food and labor budgets for the department to maintain required cost controls. Ensures the highest professional food quality and sanitation standards. Essential Functions: Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Approves the requisition of products and other necessary food supplies. Eva

Job Description Job Description We are seeking a Chef de Cuisine to join our team! Position available now Responsibilities: Cooking on the line 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, and knowledge of French techniques Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment Benefits: - 2 weeks of paid vacation every year (September) Company Description French bistro, authentic French cuisine Company Description French bistro, authentic French cuisine

Jonathan Club's Benefits Highlight •Free Parking •Medical, Dental, Vision Health Insurance •401k Retirement Plan •Free Breakfast, Lunch and Dinner •Access to Locker Rooms and Showers •Appreciation Luncheons •Recognition Programs The Cook is responsible for the following: Assisting the Sous Chef/ Chef de Cuisine as well as other team members in food production, maintaining high cuisine standards for function. Responsible for assisting Sous Chef/ Chef de Cuisine in ensuring that all stations are clean Responsible to prepare special meals or substitute items, regulate the temperature of ovens, broilers, grills, and roasters, etc. Pulls food from freezer storage to thaw in the refrigerator and ensures proper portion, arrangement, and garnish foods, etc. Provides the highest and most efficient level of hospitality service to the Members. Works in the designated station as set by Sous Chef/ Chef de Cuisine. Able to organize the assigned work area and efficiently put away orders according to

Overview: Oversee Catalina Kitchen culinary operations. Maximize net operating income and owners equity through sales generation and cost control procedures. Responsible for leadership of direct reports and all of their employees. Responsibilities: Leadership to front and back house and guidance to stewarding pertaining to Nelsons Creating & implementing menus with the proper approval routing, geared towards concept Creating the description for all written menus Seasonal Menus that reflects local and California ingredients Create menus for various special events Daily special creation Ordering of par levels according to the mise en place and menu description. All mise en place must be rotated daily to assure 100% freshness Keeping all standards in place, as created for our menus Coordination & creation of opening & closing procedures Develop job description & sops accordantly to create effective levels of quality & efficiency Execute all mise en place functions from set up to schedulin

Levy Sector Salary: $110,000 - $120,000 Different perspectives make us better. Were committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levys diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary As a Chef de Cuisine with Levy, it will be your pr

Iconic steakhouse is looking for a talented Executive Chef to lead their team. The seasonally shifting menu offers the highest quality proteins and product available throughout the year, in conjunction with classic core favorites and a fantastic charcuterie program. This chef will lead the creative process in menu building and costing in collaboration with leadership. Service is dinner only plus a popular private events business. With employee retention being highly valued, this individual should be a progressive leader cultivating a positive work environment for the team. Part of an independent hospitality group with strong benefits! Executive Chef Responsibilities: Ensure all food meets the highest standards of quality and consistency Collaborate with leadership creating elevated dishes highlighting seasonal ingredients Interact and build positive relationships with guests Treat employees and staff with care, dignity, fairness, respect, and recognition developing the culinary team to

Description SOUS CHEF AT SIMONETTE RESTAURANT | PALIHOTEL CULVER CITY POSITION DESCRIPTION: We're looking for a skilled and fastidious Sous Chef at Simonette to run daily kitchen operations, manage the back-of-house team, and assist the Chef de Cuisine in running a fiscally responsible kitchen. The ideal candidate will embody our brand's commitment to trusty service standards and delicious, reliable meal service. ABOUT SIMONETTE: In the heart of Downtown Culver City, Simonette is an all-day restaurant and bar that combines the elegance of French cuisine with the cheerful friendliness of an American cafe. Located in Palihotel Culver City, Simonette is the perfect gathering spot for locals and travelers alike. The menu is hearty and simple yet refined by its French nature. It's shared mussels and a beer at lunch, a hamburger with Dijon served with a side of French-style green beans, or pomme frites. It's a pork chop and ratatouille served with two martinis at night. It's utilitarian, unp

Job Description Job Description General Accountabilities Check the quality of raw or cooked food to ensure that health and safety standards are met. Monitor sanitation practices to ensure that employees follow appropriate standards and regulations. Check the quantity and quality of received products. Order food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Estimate amounts and costs of required supplies, such as food and ingredients. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Analyze recipes to assig