Chef De Cuisine Salary at Driftwood Kitchen BETA

Job Description JOB SUMMARY Bonus Eligible Responsible for assisting in successfully executing all operations in the hotel Operations departments (may include Front Office, Business Center, Recreation/Health Club, Housekeeping, Food and Beverage/Culinary and Engineering/Maintenance) and managing staff. Strives to continually improve guest and employee satisfaction and maximize the financial performance of the department. Ensures that standards and procedures are being followed. Leads specific team while assisting with meeting or exceeding property goals. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 4 years experience in the guest services, front desk, housekeeping, or related professional area. OR •2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the guest services, front desk, housekeeping, or related professional area. CORE WORK ACTIVITIES Leading Op

Job Description Job Description Company Mission The mission of Hope the Mission is to prevent, reduce, and eliminate poverty, hunger, and homelessness by offering immediate assistance and long-term solutions. Our mission is to meet our participants' needs through an individualized and non-judgmental approach. Position Summary The Driver is responsible for delivering food and supplies from our central kitchen in North Hills to our sites in San Fernando Valley and Los Angeles in a safe, courteous, and timely manner. The Driver will also be responsible for maintaining their vehicles and transportation equipment during their shift. The Driver is expected to assist with kitchen duties, organization, and maintenance during working hours when not on route. The Driver will also coordinate delivery and communication efforts with each site on delivery. This position is part of Food Services but does not involve direct involvement in cooking activities but rather focuses on ensuring the efficient

Division Marriott Warner Center Description The Executive Chef will oversee food preparation and presentation across all hotel dining outlets, ensuring that all standards are consistently met in accordance with leadership's guidelines. Responsibilities Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations and development. Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines. Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes. Plan meals and develops menus. Assist the GM, AGM or Director of F&B and sales staff with banquets, parties, and other special events. Requisition food and equipment, giving specifications, quantities and quality descriptions. Monitor budget and assists GM, AGM or Director of F&B in developing annual operating budget. Assist in maximizing revenues and profi

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

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

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

Job Description Job Description MUST HAVE HIGH VOLUME STEAK HOUSE AND FINE DINING EXPERIENCE VIP VIP STYLE We are seeking "Best In Class" VETERAN Chef De Cuisine with distinguished Pedigree. Join award winning chefs in leading Brigades of top restaurants year in, year out. International team now growing nationally into Boutique Hotels and ***** locations.. Five(5) Years experience min. as Chef De Cuisine but must have pedigree of having worked in AlaCarte in best kitchens with "Best In Class" culinarians cooking Sophisticated cuisine in NYC , Chicago,LA or Las Vegas!!! We are willing to PAY TOP $$$ for an AMAZING OPPORTUNITY NOT A JOB!!!!JOB(JUST OVER BROKE!! SEND RESUME /CV/BIO with references and salary history NOW!!!! INTERVIEWS THIS WEEK START IMMEDIATELY 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 wi

Job Description Job Description looking for a head chef with minimum 2 plus years of experience with a positive attitude, passion for cooking, willingness to learn, get along with others. Skills: Food preparation, Safe food handling, Recipe development, Kitchen management. Must be able to work weekends, between the hours of 6 to 12am.