Chef Salary at Grace Senior BETA

The Sous Chef is responsible to manage the culinary team on a day to day basis for production of food and overall food quality. This includes constant communication with the staff, training of staff on kitchen procedures, laying out the production we Sous Chef, Chef, Restaurant, Kitchen, Food

Job Description Job Description Looking for an Executive Chef that wants to grow your career with a Successful, Upscale Casual Dining, Restaurant Group! Would you like to be proud of where you work, your food, your team, and grow with a great Brand with Travel Opportunities ? Then let's do this!, Executive Chef candidates will have 2+ years of Executive Chef experience in Full service, Casual Dining, or Fine Dining. History of Pride and Passion in delivering Memorable Food + Service, while Developing and Leading teams and controlling Costs * Salary $75k - $ 90k based on experience, * Quarterly and Year End Profit Bonus · 401K with company contribution · Medical, dental, vision, short term, long term disability insurance. · Vacation Paid time off · Comprehensive Training Programs * Great career opportunities: · People first company culture Company Description Since 1998, ResourceOne and its Recruiters have been leaders in the recruiting industry. Recruiting coast-to-coast, we offer pers

Job title: Sous Chef Reporting to: Executive Chef, Executive Sous Chef Interface with: Continental Events Group Location: Detroit Hours: Event Driven FLSA: Exempt Who we are: Continental is Michigan's premier events and catering company where we cruise the Detroit River on the luxurious Infinity and Ovation Yacht Charters or entertain with Forte Belanger at the exclusive Waterview Loft at Port Detroit. We have been named one of Crain's Detroit Business' "cool places to work" and are consistently name Best Caterer in Detroit by Hour Magazine. At Continental, our goal has always remained the same - delight our guests every mean, every day. Position Overview: WHAT YOU'LL DO: The Sous Chef will be successful when: They consistently execute high-quality culinary preparation and team management within a professional, high-volume kitchen. They demonstrate expertise in culinary fundamentals, including time-temperature control, scratch kitchen techniques, and effective food preparation. They le

Sous Chef Department: Co-Cuisine Production Allocate 800009 Employment Type: Full Time Location: Co - Cuisine Compensation: $55,000 / year Description The Sous Chef is responsible to manage the culinary team on a day to day basis for production of food and overall food quality. This includes constant communication with the staff, training of staff on kitchen procedures, laying out the production week to week and scheduling appropriately. Sunday - Thursday 6:00am - 3:30pm Business needs may demand some Fridays be worked. Key Responsibilities 1. Leadership: Actively engage in the training, development, and leadership of the culinary team. Assist in the ongoing creation and execution of the company visionIncorporate individual annual reviews of team members into yearly planning. 2. Food Preparation: Facilitate and manage daily prep in the kitchen. Ensure food is properly prepared, packaged and shipped in a way that will allow for it to be portioned and served to guests in compliance with

Job Description Job Description Executive Chef – Task Force -- Metro Detroit area Our client is a successful, Detroit based, full service restaurant group with multiple restaurant concepts. We are searching for a traveling Executive Chef to help improve the operations at several locations. Responsibilities: Menu Development & Innovation Culinary Training Quality Control Monitor Standard Operating Procedures (SOPs) - Staff Coaching & Mentoring Strong Leadership and Mentorship Ability Problem-Solving Expertise Prefer Culinary Degree and successful track record with corporate restaurant companies. Please forward resume to Ben Schwartz at Harper Associates. Ben Schwartz | President | Harper Associates Direct: (248) 737-0431 | Fax (888) 737-8525 ben@harperjobs.com | www.harperjobs.com Company Description Harper Associates specializes in the permanent placement of experienced personnel. Founded in 1968, Harper Associates has built an excellent reputation in the recruitment industry. Our long

How Youll Do It. Supervise the team in providing best-in-class culinary experiences. Coach and develop the team and drive Associate engagement. Delegate tasks. Demonstrate Topgolfs Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring. Sous Chef, Chef, Restaurant, Culinary

Kitchen Manager Job Description We are seeking a professional, polished, and driven Kitchen Manager for our growing restaurant group! We are a dedicated team seeking someone who wants to be on the ground floor of a major expansion! Kitchen Manager Qualifications and Responsibilities: 2+ year of experience as a Kitchen Manager in a high volume, full-service setting. Must have kitchen experience working in a fast-paced, professional, team-centric environment! Effective delegation and follow through with ability to give and receive feedback Able to uphold cleanliness standards with competency of all team-level roles including BOH, FOH and facility maitenance. Top traits: effective listener and communicator, humble, high integrity, high standards for themselves and others, decision maker and problem solver, eye for detail. Must have the ability to maintain professionalism and be level headed during peak hours and high-pressure situations. Kitchen Manager Benefits: Opportunity for unlimited

**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