Culinary Instructor Salary at Guilford Technical Community College BETA

With a career at HMSHost, you really benefit! We Offer Health, dental and vision insurance Generous paid time off (vacation, flex or sick) Holiday pay Meal and Transportation Benefits *401(k) retirement plan with company match *Company paid life insurance *Tuition reimbursement Employee assistance program Training and exciting career growth opportunities Referral program - refer a friend and earn a bonus *Benefits may vary by position so ask your recruiter for details. Airport Location: Greensboro Airport F&B Advertised Compensation: $54,755.00 to $66,923.00 Summary: The Sous Chef assists with overseeing a kitchen with difficult to complex operations and spends most of its time managing the kitchen's food and production processes. This position participates in the preparation, seasoning and cooking of food, supervises kitchen staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt p

Oak View Group: Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary: The Concessions Lead Cook is responsible for overseeing the food production for all concessions areas in the venue. The concessions Lead Cook must be personable and able to work in an ever- changing fast-paced environment, they must follow establish recipes and have an eye for detail. The Concessions Lead Cook will assist the Chef, concessions manager and the rest of the OVG leadership team with projects including training, inventory and special events. The Concessions Lead Cook must maintain excellent attendance and be available to work events as sche

Job Description The Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. Job Responsibilities •Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. •Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage •Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. •Ensure cleanliness and high sanitation standards are maintained at all times •Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for

Role Overview: Grow your career and develop a team that shares your desire to make a difference! Sodexo has an opportunity for an Area Executive Chef for our Campus Segment. The District Chef will be responsible for oversight of 7 University Culinary Programs and direct oversight of the University of North Carolina School of Arts culinary operation. The best qualified candidate will have: University and /or fine dining culinary and culinary management experience -- a culinary degree preferred but not mandatory -- experience with training and leading a culinary staff -- experience with on-line ordering and inventory management -- experience with food and labor costing -- experience with menu creation and culinary catering production. Must be willing to travel to location sites weekly, some overnights. The ideal Chef will have a Culinary Degree or equivalent experience as well as diverse menu knowledge and a high level understanding of controlling food cost while still delivering high qu

We are hiring immediately for a SOUS CHEF II position.Location: RJ Reynolds - 401 North Main Street, Winston Salem, NC 27101. Note: online applications accepted only.Schedule: Full time schedule. Monday through Friday, 6:00am - 3:00pm. Requirement: 3 years Culinary/kitchen manager experience, Culinary degree preferred.Salary: $46,000Perks: Free parking! Free Chef jackets and an allowance toward pants/shoes annually. Bonus eligible! Training and advancement opportunities!*Internal Employee Referral Bonus AvailableThe advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Canteen: Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen’s solutions include markets, office coff

Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies, we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go

Job Description The Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. Job Responsibilities ? Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. ? Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage ? Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. ? Ensure cleanliness and high sanitation standards are maintained at all times ? Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate At Aramark, developing new skills and doing what it takes to get the job done make a positive impact

Job Description The Food Service Manager is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Job Responsibilities Leadership Use Aramark's coaching model to engage and develop team members to their fullest potential Reward and recognize employees Ensure individual and team performance meets objectives and client expectations Plan and lead daily team briefings Ensure safety and sanitation standards in all operations Client Relationship Identify client needs and communicate operational progress Financial Performance Ensure the completion and maintenance of P&L statements Deliver client and company financial targets Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins Productivity Bring value through efficient operations, appropriate