Baker Salary at Kirby Pines BETA

Bon Appetit Salary: $60000 - $65000 / year Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Are you passionate about culinary excellence and ready to lead a dynamic team? We're looking for a Chef Manager who is committed to innovation, growth, and sustainabil

Job Description Job Description Passionate Sous Chef Wanted! ✨ Are you ready to join a dynamic culinary team where creativity meets excellence? We're seeking an energetic and skilled Sous Chef to help lead our kitchen to new heights! What You'll Do: Create culinary masterpieces alongside our Executive Chef Lead and mentor our talented kitchen team Help develop exciting seasonal menus Ensure top-notch quality and presentation standards Maintain kitchen organization and cleanliness What You'll Bring: 3+ years of experience in a fast-paced kitchen environment Strong leadership skills and positive energy Passion for fresh, locally-sourced ingredients Creative flair and attention to detail Food safety certification and knowledge of health regulations What We Offer: Competitive salary ($55,000-$65,000) and benefits package Professional development opportunities Creative freedom to contribute to menu development Work-life balance with consistent scheduling Fun, collaborative work environment

SkyBridge Luxury & Associates is honored to partner with a prestigious luxury hotel in Jackson, MS to source an exceptional Executive Chef. This is an extraordinary opportunity to lead the culinary team at one of Mississippi's most distinguished properties, crafting innovative menus and delivering elegant dining experiences that reflect the city’s vibrant culture and culinary scene. Duties Leadership: Lead and manage the kitchen team, providing direction and support to ensure efficient and effective operations. Menu Development: Create and update menus that reflect the hotel's standards and guest preferences, incorporating seasonal and local ingredients. Quality Control: Ensure all dishes are prepared to the highest standards of quality and presentation. Cost Management: Monitor food costs, labor costs, and other expenses to ensure profitability while maintaining quality. Inventory Management: Oversee the ordering and inventory of food supplies, ensuring freshness and minimizing waste.

Job Description Job Description Responsibilities and Duties Prepare drinks for customers accurately and quickly Prepare simple food orders Perform routine inventory recordings Understand the POS system and how to ring in customer orders Run food and drinks to customers when it is ready Bus tables of all dirty dishes, clean tables with sanitizer, and wash dishes for further use via 3-step method Keep work area, stock, equipment, and tools clean and in order Communicate efficiently with customers and other coworkers Lift 50lb Take out trash as needed Complete Opening, Idle, and Closing Checklists as required Acquire ABC Server Permit within 60 days of hire date Qualifications Must be 18+ and willing to acquire a permit to serve alcohol Experience in the service industry is required, barista preferred Experience with social media outlets including Instagram, Facebook, YouTube and TikTok would be very helpful. We encourage our staff to post on our accounts if they are so inclined so long a

Job Description Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Account

Description Job Title: Bakery/Deli Clerk Department: Bakery/Deli Reports to: Bakery/Deli Manager Exempt Status: Non-exempt Safety Sensitive: JOB FUNCTION: Support Bakery/Deli department operations including department readiness, staffing, supervision, price maintenance, policies and procedures, inventory preparation, department financial goals and objectives, department cleanliness, and safe use of equipment and tools. ESSENTIAL DUTIES AND RESPONSIBILITIES: 1. Bakery/Deli clerk will prepare items per customer requests using proper bakery equipment. 2. Bakery/Deli Clerk may offer deli meat/cheese product samples if customers inquire about. 3. Bakery/Deli Clerk will be able to inform customers of bakery and/or deli specials. 4. Provide customers with fresh products that they have ordered and the correct portion size (or as close as possible to the amount ordered) to prevent shrink. 5. Recommend deli or bakery items to customers to ensure they get the products they want and need. 6. Prope

Major Responsibility: Contribute to goal of 100% customer satisfaction through personal commitment to teamwork and service. Supporting Actions: Team with Barbacks, where applicable, to apply consistent focus on the customer; Pay close attention to detail in the performance of all tasks. Participate in and foster positive team relations with wait staff, fellow Bartenders, Barbacks and bar management. When assisting customers, be courteous and professional in all interactions; Model CRG's standards for guest service. Greet each guest who enters the bar area; Take beverage orders directly from guests and/or servers. If guests seated at the bar are ordering food, inquire as to whether or not guests have food allergies that the Chef/kitchen team should be aware of. Deliver drinks to customers in a prompt and accurate manner; If applicable, retrieve and serve customer food orders from the kitchen. Follow all state and local guidelines for responsible alcoholic beverage service; Check identif

Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafo