Chef Salary at De La Vega BETA

Job Responsibilities As an Exec Chef/Culinary Manager you will be responsible for helping to lead and drive the daily operations of your Stonewood location. You will manage the kitchen to ensure a positive guest and team member experience. You will oversee all hourly team members and will be responsible for all administrative and leadership functions to ensure a smooth operation. You will also contribute to menu innovation and item development. Other responsibilities of the Exec Chef/Culinary Manager role include: Upholding our standards of excellence and hospitality Leading your team Managing all functions on our daily checklist Handling payroll and scheduling Focusing attention on team development Overseeing inventory, quality and safety Managing the facility Leading and developing Culinary Excellence Job Requirements In the Exec Chef/Culinary Manager role, you must be self-motivated, positive, and possess a passion for fostering a great sense of teamwork. We are seeking experienced

Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: •FLEXIBLE SCHEDULES •POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH •UP TO 17 DAYS OF PTO •401K MATCH •INSURANCE AFTER 60 DAYS •WINE COUNTRY TRIPS •FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role

Salary Range Commensurate w/Experience: $52k-$65k / year (plus, monthly profit share) Benefits: •FLEXIBLE SCHEDULES •POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH •UP TO 17 DAYS OF PTO •401K MATCH •INSURANCE AFTER 60 DAYS •WINE COUNTRY TRIPS •FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! We are looking for kitchen operators who possess high energy, self-motivation, and a commitment to providing authentic hospitality. Our ideal candidate is an experienced sous chef with a s

Universal Orlando Resort believes in-person collaboration is key to our success. Many of our Team Members work in a hybrid capacity, contributing from the workplace a minimum of three days per week. There are also roles that require being on-site full time. Limited remote opportunities may be available within specific departments. Youll learn more about this during the recruitment process. JOB SUMMARY: Supervises preparation and production of food in a specific area of the Food Service Department. Directly supervises a food service outlet. MAJOR RESPONSIBILITIES: Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion. Schedules employees and production of food items according to the projected attendance. Responsible for ordering food materials and supplies in order to feed the projected amount of guests per day. Ensures waste is at a minimum and food cost is met each month. Trains staff in production and presenta

Job Summary The Executive Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes for the Restaurant Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments i.e. pricing banquets etc. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independen

Description This position will report, assist and collaborate with Chef to ensure all Company's culinary goals are met. As a leader in the kitchen, this position requires following the company's and chef's directions and prepare food with staff to operate the kitchen with maximum efficiency. ESSENTIAL JOB FUNCTIONS: Develop or modify menu items with the approval of the Culinary Control Budget. Adhere to the sanitation standards required by WDWC and food safety. Provide necessary information correctly and timely to Culinary Control. Adhere to Company Directions for recipes, be responsible for food quality and presentation, and collaborate with Culinary Control to create menus (collaborate with the head chef on new menu creation). Assess the kitchen staff for a daily shift. Adhere to provide cooking skill instruction and coaching to Cook I, II and III. Approve employee schedules, hours, and timesheets for Cook I, II & III. Adhere to the sanitation standards in the kitchen as required by

**Description** **ESSENTIAL DUTIES** + Know all emergency procedures (fire; sever weather, bomb threats, guest accidents/illness, etc.). + Train all employees in the kitchen to perform their job duties to the best of their abilities + Schedule, evaluate and direct all personnel + Ensure all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner. Including working line during peak times + Supervise entire kitchen staff, including the employee cafeteria. Also, all utility and sanitation employees; and to provide supervisory guidance, aid and counsel for all kitchen employees + Ensure that all banquets are prepared and serviced; timing, proportioning and quality are most important. Ensure that proper communication takes place between banquets and the kitchen + Ensure sanitation standards are maintained in all areas, i.e., walk-ins, freezers, kitchen property and equipment + Responsible for the review and accom

Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: •FLEXIBLE SCHEDULES •POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH •UP TO 17 DAYS OF PTO •401K MATCH •INSURANCE AFTER 60 DAYS •WINE COUNTRY TRIPS •FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role