Chef Salary at Goodwin Living BETA

Job Description Job Description Nina May is an independently owned restaurant and the brainchild of Executive Chef Colin McClimans and General Manager Danilo Simic. McClimans and Simic set out to create a true neighborhood restaurant which focuses on sourcing all its ingredients within 150 miles of the restaurant. Our unique culture is one of the reasons we’ve been listed as a Washingtonian top 100 in 2019. We offer competitive wages, career progression and professional development! We are currently looking for a Sous Chef to join our team in Nina May. Sous Chef is responsible for leading the team in the morning in receiving and processing deliveries and prepping all stations for the service. Sous Chef works 8am - 5pm, five days a week and is the leading force behind brunch on Saturday and Sunday. Other responsibilities to the Sous Chef is to oversee and coordinate the planning, organizing and training necessary to achieve stated objectives in sales, costs, employee retention, guest se

KNEAD Hospitality + Design is seeking a talented Sous Chef for our flagship restaurant, SUCCOTASH PENN QUARTER. As Sous Chef, you will be responsible for supporting the Executive Chef in overseeing all kitchen operations, ensuring quality and consistency across all menu items, and leading a team of dedicated culinary professionals. This is an exciting opportunity to be part of a high-energy, hospitality-driven environment that values creativity, teamwork, and excellence in the kitchen. Qualifications: 5+ years of professional kitchen experience, with at least 2 years in a supervisory role Previous experience as a Sous Chef or Chef de Cuisine preferred Strong Background in Southern Cuisine is a plus, but not required Culinary degree or hospitality certification is a plus, but not required Expertise in menu execution, plating standards, and kitchen operations Strong leadership and team-building skills Excellent communication and organizational abilities Ability to multitask in a high-vol

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. Compensation Data COMPENSATION: The salary range for this position is $95,000 to $110,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.? ? ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savin

Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitch Sous Chef, Chef, Restaurant

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, qualit Sous Chef, Executive Chef, Chef, Restaurant, Hotel

Overview: Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities: Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

We are seeking a Sous Chef to join our team! Our Tysons location hosts four on-site dining units including fine dining, all day casual, modern casual and an upscale bar/lounge. POSITION SUMMARY Assists in preparing all types of food while always maintaining the highest quality and standards. Ensures safe handling of all food and ingredients. Strong food fabrication knowledge. Ability to produce all basic stocks, soups, and sauces. Ability to work at all production stations. Demonstrates basic supervisory skills. Supports the team by demonstrating the highest standards of culinary excellence, accountability, respect, integrity, and compassion. This is a safety sensitive position. Reports to Chef de Cuisine. ESSENTIAL FUNCTIONS Prepares production sheets and oversees the consistent preparation and timely delivery of quality food to residents, guests, family members and staff. Ensures adherence to safe food handling, proper personal hygiene, and sanitation procedures, according to Health

As a Sous Chef, you get to create a culture of food exploration, innovation, and education for our customers and employees. You will get to show off your supper powers in the kitchen whether you are cooking up a meal on the stove, on the grill, in the pizza oven, or with any of our kitchen utensils and tools. The Sous Chef is a true team player, filling in for the Executive Chef as needed. The steaks are high when it comes to upholding quality standards in food preparation and cleanliness as a Sous Chef. At the center of all of this, you maintain an atmosphere of customer engagement with an emphasis on providing fast and friendly customer service. If you have all the right ingredients, let's talk! What you bring to the table: You are 18 years of age or older You have 2+ years of culinary, kitchen, or restaurant experience under your belt You agree that food is central in all our lives Creating and innovating with food inspires you and others around you You take pride in the work you do