Chef Salary at Cafemantic BETA

Job Description Job Description Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qu

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Q

POSITION SUMMARY The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week. The Sous Chef manages staff and day-to-day kitchen operations including planning and managing the production and presentation of quality food in a cost effective, safe manner. Creates and recommends menu changes to achieve guest satisfaction. The Sous Chef manages responsibilities in alignment with senior management, Company policies and procedures, brand standards and local, state and national regulations. Responsible for quality service, meeting/exceeding financial and service goals, and managing within approved plans and objectives. Contributes to and recommends budget, capital expenditures, inventory controls, sales and business plans, and short/long term planning. Reports, investigates and resolves violations to internal controls, policies, procedures, standards and regulations. This position directl

Description Sous Chef is responsible for all food production including that used for restaurant, banquet functions, and catering outlets. Develop menus, food purchase specifications and recipes. Supervise staff. Maintain highest professional food quality and sanitation standards. DUTIES & RESPONSIBILITIES: Training and managing all kitchen staff Supervising and coordinating culinary activities Estimating the food consumption Developing and selecting the recipes to be used in the restaurant Establishing the techniques of food presentatio Establishing food quality standards Planning and pricing the menus with help from Mike Ensuring the kitchen is always safe and sanitary Deciding on the food portions to be served Creating Menu's Create Weekly Schedule Attends food and beverage staff and management meetings SUPERVISORY RESPONSIBILITIES: Interview, select, train, supervise, counsel and discipline all employees in the department along with Mike. Provide, develop, train and maintain a profe

Sous Chef American Cruise Lines, the largest cruise line in the United States, is looking to add Sous Chefs to our shipboard team for the 2025 season. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of caf food and hors d'oeuvres served. Ensuring

Job Description Job Description Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Prepare and plate food according to kitchen specifications Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qu

Job Description Aramark Healthcare+ is seeking candidates for an Executive Chef position at BROWNHealth (Rhode Island Hospital and Hasbro Children's Hospital) in Providence, RI. This is a Management position, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Supports the production for the Retail and Catering Operations. Job Responsibilities ? Ensures culinary production appropriately connects to the Executional Framework ? Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards ? Manages a culinary team, including chef managers and hourly staff, to ensure quali

Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a s