Executive Chef Salary at Johnson University BETA

Manage food production and presentation while leading the culinary team to achieve exceptional standards of excellence and exceed guest experience expectations. Uphold menu and recipes to Ole Red standards. Foster a strong, cohesive team environment where individuals are rewarded and recognized for outstanding performance. Prepare items from catering menus for catering and banquet events. Select, train, and develop culinary team in all aspects of the business to prepare them for future growth opportunities throughout the company. Responsible for meeting the budgeted cost of goods and culinary labor costs to meet and/or exceed financial goals/objectives of the restaurant. Maintain proper purchasing and inventory levels of all food, beverage, and non-food and beverage products based on fiscal business projections. Process all invoices accurately and in a timely fashion, as well as conduct audits with Accounting as required. Train culinary team on the maintenance, cleaning, and operation

Job Summary Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. Responsibilities QUALIFICATIONS: + Typically requires an Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant. + Performs work under minimal supervision. Handles complex issues and problems and refers only the most complex issues to higher-level staff. + Possesses comprehensive knowledge of subject matter. + Provides le

Fresh Ideas Position Title: CAMPUS EXECUTIVE CHEF -Carson-Newman University- Jefferson City, TN Pay Grade: 13 Reports To: Salary: $70-75K Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams ! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary Working as the Executive Chef for FRESH IDEAS, you will be responsi

Job Details Job Location Blackberry Mountain - Walland, TN Position Type Full Time Salary Range $20.00 - $25.00 Hourly Job Shift Evening Shift Description and Qualifications The Line Cook Supervisor is responsible for helping to oversee the savory kitchen department, as well as the daily operations and production of savory menu items. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Cleanliness and organization of the kitchen Communication and ordering of all kitchen-specific supplies and equipment Proper rotation and monitoring of raw and finished products Helping oversee daily meal preparation Helping in menu development under guidance from sous chef team and executive chef Training of all kitchen team members when necessary Completing monthly inventory as directed by the chef team Daily execution of assigned station Must comply with all company policies and procedures. Regular and consistent attendance is required to perform the essential fu

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and we know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget. This Executive Chef will specifically oversee the daily operations of the TWO Loco Burro Back of House (BOH) Kitchens. This role will ensure that performance goals at both locations are reached, including facility profitability through revenue generation, cost control, guest satisfaction, and development of team members. There will also be a responsibility for menu building, creating new and improving on current recipes and maintaining the highest consistency standa

Job Summary: The Executive Chef is responsible for supervising and assisting in the preparation of all food items based on standardized recipes for the Restaurant Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen work and storage areas while minimizing waste and maximizing cost/production ratio. He/she plans meals and assists the Food & Beverage Manager with various assignments i.e. pricing banquets etc. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independe

Kennedy Concepts’ mission is to enrich the lives of our guests and our team members. We do this through serving the highest level of food quality, bar drink quality, and legendary guest service in a clean and comfortable environment with an energetic ambiance. We believe in treating our team members and guests like family and know that our success depends upon creating and retaining a team capable of delivering an exceptional dining experience to every guest, every time and creating memories our guests will never forget. The Culinary Director will be an experienced and creative individual overseeing our growing culinary team across all current and future locations. It will be imperative for the Culinary Director to lead, mentor, and motivate a team of culinary professionals as they strive to meet performance goals. A strong sense of creativity, adaptability, and an exceptional eye for detail will support the research and development efforts while creating new recipes and dishes across

Works closely with the Executive Chef to plan and direct food preparation in kitchens. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly. QUALIFICATIONS: Typically requires an Bachelor's degree and 2 to 4 years of experience in a high volume, full service restaurant. Performs work under minimal supervision. Handles complex issues and problems, and refers only the most complex issues to higher-level staff. Possesses comprehensive knowledge of subject matter. Provides leadership, coaching, and/or mentoring to a subordinate group. Must be proficient in Windows Operating Systems, Company approved spreadsheets and word processing. Ability to work a flexible schedule Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, hi