Chef Salary at Gana-A'yoo Ltd BETA

Ensures a safe, organized efficient and productive operation in the areas of the facility in accordance with LSG Sky Chefs and local regulations. The individual is responsible for ensuring all preventative matenance tasks/work orders are completed according to the manufacturers specifications and/or company guidelines. Responsible for performing routine building maintenance tasks in the various departments throughout our buildings that include refrigeration and air conditioning (HVAC) including electrical diagnosis of all bldg systems, heating, ventialtion, plumbing and capentry repairs. Inspect buildings to determine functional systems and detect malfunctions needing repair - making notes and recommendations. Performs minor electrical miantenance to include but not limited to replacement or repair of fixtures using appropriate hand, power and specialty tools. Must be able to address and resolve maintenance issues that occur in daily operations in the CSCs. Qualifications: Knowledge of

What you will be doing Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness. Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas. Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses. What we are looking for Have a minimum 3 years' experience as Executive Chef, inclu

**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 employe

Crowne Plaza Midtown managed by Northwest x Southern Hospitality (NSH) is currently interviewing people for Sous Chef! Help us make our guests and team member experiences a #BIGDEAL. Are you considering a career in hospitality and interested in an entry-level position? If so, apply today! Summary of position: The primary purpose of this position is to train, supervise and work with all kitchen staff to prepare, cook and present food per hotel standard recipes to create quality food products. To be responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations to ensure that every dish is prepared to proper specifications in a timely and consistent manner. Ensure preparation, plating and presentation standards are maintained and safety standards and regulations are followed to provide the highest quality food standards and consistency. Also maintains the

Are you a seasoned professional chef looking to run your own kitchen? Do you thrive in mentoring and leading a streamlined and dynamic culinary team? If you're looking to mentor colleagues and oversee the creation of fantastic menus, then Alyeska Resort is the place for you! We're looking for a Chef de Cuisine (Junior Sous Chef) to join our culinary team in Girdwood, Alaska. What You'll Do Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Gives instructions to cooking personnel in fine points of cooking. Anticipates and writes daily production work and delegates accordingly. Develops menus and recipes as needed relevant to the season. Strives to meet and exceed food cost and labor goals. What We Offer Staring Wage: $28 Employee Housing for a small fee live and play where you work Flexible work schedules - year-round & seasonal positions available Paid time off & holidays Free

Responsible for using floor machine and cleaning work areas, floors, walls, bathrooms, offices, coolers, freezers, ramp and equipment. Also responsible for cleaning kitchen tools, equipment trays, pots and pans. Empty trash around the building. International garbage handling. Must maintain sanitation standards in accordance with Company policy and USDA/FDA/HACCP regulations. Sterilizer (International Trash), Autoclave, Assigned to dedicated departments. Must have good attendance, Must be able to work under pressure in a fast-paced environment. Must be able to work flexible hours. Must be able to walk/stoop/bend/stand for entire shift. Must be able to use fingers & hands to handle equipment. Must have the ability to push in excess of 70 lbs. and lift up to 50lbs. Must be able to work around moving parts & wet floors, must be able to work in a hot, cold and wet environment. Must be able to work with cleaning and sanitizing chemicals.

What you will be doing Prepare all menu items following recipes and yield guides. Directs, trains, and monitors performance of Line Cooks. Maintains organization, cleanliness, and sanitation of work areas and equipment. Prepare and assign production and prep work for Line Cooks to complete; review priorities. Communicate additions or changes to the assignments as they arise throughout the shift. Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. What we are looking for 5 years' experience as a Line Cook at a hotel/resort or restaurant. Ability to work all stations on the line. Food handling certification required. High work ethic and self-initiative May be required to work varying schedules to include nights, weekends, and holidays Someone who enjoys working as and being part of a tea

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