Head Chef Salary at Fishmarket Inc BETA

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Overview The Kitchen Supervisor is responsible for serving guests quality food and beverage following the company's standard recipes. The Kitchen Supervisor will prepare and cook meats, soups and sauces and supervise all other aspects of the food and beverage operation. The Kitchen Supervisor is responsible for the training of all kitchen staff. The Kitchen Supervisor must maintain excellent attendance and be available to work events as scheduled per business need. This role pays an hourly rate of $18 to $20. Benefits for PT roles: 401(k) savings plan and 401(k) matching. This position will remain open until May 2, 2025. Responsibilities Responsible for coordinating and supervising the work of kitchen staff. Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation. As

CURRENT EMPLOYEES, CONSULTANTS, AND AGENCY PARTNERS: If you currently work for Brown-Forman, please apply by clicking the Careers icon on the Workday portal. For best results, use Google Chrome to view this page. Quote from Hiring Manager: The Culinary & Hospitality Department provides a unique opportunity to showcase a variety of cuisines and cooking styles while highlighting the versatility of the Brown-Forman portfolio of spirits. From fast-casual to fine dining and special events, you will have the opportunity to bring your talent to the team and enjoy delivering exceptional service to our colleagues and guests. Meaningful Work From Day One: As the Lead Line Cook, you will be responsible for assisting the Executive Chef in overseeing the daily operations of the kitchen. Ensuring the highest quality of food production and providing leadership and guidance to the team of line cooks. The Lead Line Cook plays a pivotal role in menu development, inventory control, and maintaining kitche

Job title: Line Cook Reports to: Executive Chef and Sous Chef's Job Purpose: This position is responsible for preparing, stocking, and cooking all menu items relating to their assigned stations or overall kitchen needs. The line cook is responsible for following the Kitchen Manager, and Kitchen Supervisor's example for maintaining any and all areas of the kitchen, storage, and restaurant. Line Cooks must be consistent, productive, and practice safe policies as listed in the employee handbook. Additionally, they need to maintain impeccable personal hygiene, as well as a high standard of work ethic in the workplace. While being able to fulfill all Duties and Responsibilities. Duties and Responsibilities: - Follow standardized recipes and techniques for all food preparation and presentation to ensure consistently high quality in accordance with company standards. - Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times -

Job Summary: The Kitchen Supervisor oversees the day to day activities in the kitchen to ensure all activities take place without concern. Responsibilities: QUALIFICATIONS: High School Diploma or equivalent and at least 1 year of experience in stewarding kitchen maintenance kitchen operations or similar with at least one year experience in a supervisory capacity. Knowledge of food and beverage service operation preferred. Complies with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid Demonstrates familiarity with all Aimbridge Hospitality policies and house rules as well as hospitality terminology. Has or can acquire Food Manager Certification (applicable state). JOB RESPONSIBILITIES: Approaches all encounters with guests and associates in a friendly service oriented manner. Controls and analyzes cost breakage and quality support provided to outlets banquets and other areas of all china glass and silver. Assists the Exe

Company Description If you love saying YES and enjoy engaging with the community by leading with ART 21c is the perfect place for you. Job Description Reports To: Sous Chef, Chef de Cuisine, Executive Chef General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Specific Responsibilities: Understands menu and techniques required to execute the dishes properly. Reports to work on time and ready to work scheduled shift. Able to work as part of a team focused on a common goal. Possesses and brings in the proper tools to do the job: microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons (the restaurant provides any other necessary tools). Understands the importance of tasting and seasoning the food proper

The Executive Chef Partner is responsible for leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability. The Executive Chef contributes to building top line Executive Chef, Executive, Chef

Reports to: Executive Chef and Sous Chef's Job Purpose: This position is responsible for preparing, stocking, and cooking all menu items relating to their assigned stations or overall kitchen needs. The line cook is responsible for following the Kitchen Manager, and Kitchen Supervisor's example for maintaining any and all areas of the kitchen, storage, and restaurant. Line Cooks must be consistent, productive, and practice safe policies as listed in the employee handbook. Additionally, they need to maintain impeccable personal hygiene, as well as a high standard of work ethic in the workplace. While being able to fulfill all Duties and Responsibilities. Duties and Responsibilities: - Follow standardized recipes and techniques for all food preparation and presentation to ensure consistently high quality in accordance with company standards. - Ensure that high standards of sanitation, cleanliness, and safety are maintained throughout all kitchen areas at all times - Responsible for stati

Company Description If you love saying YES and enjoy engaging with the community by leading with ART 21c is the perfect place for you. Job Description Reports To: Sous Chef, Chef de Cuisine, Executive Chef General Purpose: Accurately and efficiently cooks hot food products as well as prepares and portions food products prior to cooking. Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Specific Responsibilities: Understands menu and techniques required to execute the dishes properly. Reports to work on time and ready to work scheduled shift. Able to work as part of a team focused on a common goal. Possesses and brings in the proper tools to do the job: microplanes, knives, honing steel, tongs, spatula, saucing and plating spoons (the restaurant provides any other necessary tools). Understands the importance of tasting and seasoning the food proper