Chef Salary at CinéBistro BETA

Job Details Level Experienced Job Location Auburn University - Auburn, AL Position Type Part Time Education Level Not Specified Travel Percentage Up to 25% Job Shift Any Job Category Restaurant - Food Service Description Proof of the Pudding is an award-winning catering company throughout the Southeast with a commitment to creating quality culinary concepts from scratch. This standard was upheld through the expansion into Sports and Entertainment Hospitality Services by providing elevated concessions and premium offerings to collegiate stadiums, PGA golf tournaments, International Boat Shows, Professional Sports Teams, & more. Proof of the Pudding, premier food service provider of Food & Beverage for all Premium/Suites Hospitality locations at Auburn University's Jordan-Hare Stadium, is searching for hourly Sous Chef(s) to help lead the culinary department for game day prep and execution. This position will aid the culinary execution of game day catering for football, basketball, on-si

**Job Description** We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. **Job Responsibilities** + Train and manage kitchen personnel and supervise/coordinate all related culinary activities + Estimate food consumption and requisition or purchase food + Select and develop recipes as well as standardize production recipes to ensure consistent quality + Establish presentation technique and quality

Overview: To oversee the direction of the kitchens daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assi

Description: Along with the General Manager and the Kitchen Manager, the Assistant Kitchen Manager assists in achieving our mission. He or she must create, coordinate and lead a Back of the House (BOH) team that is responsible for daily operations in the kitchen, prep and dish areas of PURE Taqueria according to PURE standards, programs and systems. The Assistant Kitchen Manager is also responsible for creating, and instituting plans that will achieve stated objectives in food quality, costs, employee retention, cleanliness and sanitation. The PURE Taqueria Assistant Kitchen Manager must understand and have excellent working knowledge of all daily accounting functions, POS and the supporting computer systems. The Assistant Kitchen Manager will also have regularly scheduled shifts as an Expo/BOH MOD, and fulfill all the duties of a Kitchen Manager, if necessary. The PURE Assistant Kitchen Manager must have excellent knife skills, and advanced ability with Escoffier techniques and butche

Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectation. Maintain and contribute to a positive work environment. •Good knife skills •Can season food properly •Can properly follow all processes that are in place •Can communicate with all internal customers efficiently. {Stewarding, service staff} •Can fill out all requisitions properly •Can follow all rules and regulations in employee hand book properly •Properly rotate product in walk in cooler. •Clean and maintain equipment properly •Maintain and strictly abide by state

Job Title: Banquet Sous Chef Location: Callaway Gardens, Pine Mountain, GA Company Overview: Connecting man and nature in a way that benefits both. Callaway Resort & Gardens is not just a fun place to visit, it's a fun place to work! Job Description: We are seeking a highly skilled and experienced Banquet Sous Chef to assist the Executive Chef in overseeing all culinary operations for banquets and events at Callaway Gardens and Resort. Key Responsibilities: Assist the Executive Chef in overseeing all culinary operations for banquets and events Supervise and train banquet kitchen staff in food preparation, cooking techniques, and sanitation practices Coordinate and manage banquet kitchen inventory and ordering of food and supplies Ensure the timely and efficient execution of banquet and event menus Maintain the highest standards of quality and guest service for banquet and event guests Adhere to all safety and sanitation regulations and maintain a clean and organized kitchen Assist in t

Job Description Job Description WHAT CHEFS WANT – COLUMBUS, GA: TERRITORY SALES REPRESENTATIVE OVERVIEW OF ROLE: · Highly effective liaison between current, prospective and returning partners of What Chefs Want! - Southeast ATTRIBUTES OF SUCCESS: · General Product Knowledge · Industry Knowledge of our Customer Base · Self-Management Capability · Quick Solution Seeking · Proactive Mentality · Strong Interpersonal Communication Acumen: ‘Cold Calls’, ‘warm calls’, garnering relationships with partners and continually addressing their needs as we support each other. QUALIFICATIONS: · Positive Attitude & Strong Work Ethic · Former sales experience is beneficial, but not required. · Former Restaurant, Hotel or Food Service Hospitality is beneficial, but not required. · Basic Technological Knowledge of: Microsoft Excel, Outlook and Teams. · Reliable transportation with the ability to travel within the designated territory. At times, 2-4 hours of drive time may be required daily. BENEFITS: · A

1856 - A Culinary Residence, will be an upscale teaching restaurant, named after the year of Auburn University's founding, anchoring the first floor of the new Tony & Libba Rane Culinary Science Center. Students in the Auburn University College of Human Sciences Hospitality Management Program will work under the guidance of a Chef in Residence to prepare and serve an la carte lunch menu and tasting menu format during dinner service. An acclaimed chef will work alongside Auburn University faculty and staff to create a unique restaurant concept, providing a one-of-a-kind, ever-changing culinary experience for students and restaurant guests alike. The open kitchen will invite diners to observe as their food is prepared, while a two-story wine room stocked with bottles from around the world will provide a stunning dining backdrop for the private dining room. Duties: Ability to thoughtfully engage with all customers visiting 1856 about the concept and partnership with Auburn University and