Chef Salary at Le Soir Restaurant BETA

Job Description Job Description Job Description for Executive Chef POSITION TITLE: Executive Chef (Senior Management Level) REPORTS TO: General Manager / Owner POSITION SUMMARY: Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen. Executive Chef Duties and Responsibilities: Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis. Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property. Display exceptional leadership by providing a positive work environment, counselling employees as

Job Type Full-time Description The Executive Chef (EC) serves as a leader to ensure the culinary & operating standards of bartaco are met or exceeded within their own restaurant. The EC is responsible for upholding the highest quality standards of the bartaco menu by being well-versed and an expert in the recipes, plate & product specifications, and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations and showcase those standards within their own operation. This position is also accountable for having a direct impact on the profitability of the operation. They will be responsible for managing a large inventory of perishable food items and maintaining or exceeding cost control & labor % all the while not compromising on standards. They will need to be able to recruit, hire, lead, coach, and develop the kitchen and FOH staff to ensure meals are prepared in a timely manner and at the highest level of quality. The chef is also accountable for prope

Position Purpose: the Executive Chef oversees the daily activities of the kitchen, including menu development, inventory, purchasing of supplies and cost control. *This is for our new Felice Restaurant opening in Port Chester (Westchester County). Key Responsibilities/Accountabilities: As Manager Responsible for kitchen logistics (scheduling, payroll, menu descriptions) Responsible for all staff food training and generation of the necessary training materials (scheduling tastings to keep the quality of product consistent, teaching about ingredients and their origin, quizzing FOH staff on food descriptions, etc.) Ensure teamwork and proper communication with the front of house staff – you set the kitchen culture. Build a culture of collaboration and problem solving amongst the management team. Manage and track all maintenance or pest control related issues. Service Be present or schedule the presence of sous chefs directly in the kitchen during the service of all meal periods: breakfast

Established Nassau County high energy restaurant looking for a F/T Chef de Cuisine to replace its head chef of thirty years, retiring end of year. At least four years experience in a comparable position and/or in catering, familiarity with professional kitchen equipment. Candidates may be expected to have formal culinary education. Responsibilities include kitchen management, the proper handling of food, kitchen staff training, contribute to fresh new menu concepts, and maintaining sanitary working conditions. Salary Range: $65,000 – $80,000 The ideal candidate is a seasoned chef with a background in fine dining. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant. Responsibilities Manage finances for kitchen operations Produce quality food Oversee menu creation Train junior personnel Qualifications Associate's degree in Culinary

Job Description Job Description Job Summary: Fusion Restaurant Group is seeking an experienced Sous Chef with a passion for culinary arts and career advancement. The ideal candidate will have previous experience and knowledge of varied cuisines, the ability to work in a team environment, and the skill to prepare, cook, and deliver high quality menu items for our guests. The Sous Chef will work with the Executive Chef to ensure that food preparation and cooking techniques are at the highest levels of execution, resulting in exceptional dining experiences for our guests. If you have the dedication and passion to be part of our Culinary team, we invite you to apply for the Sous Chef position with Fusion Restaurant Group. Responsibilities: Plan, prepare, cook, present high quality menu items Work closely with Executive Chef and Culinary team to carry out all necessary steps of service Uphold all Kitchen standards Maintain a clean, organized, safe, and professional Kitchen environment Compl

Job Description Job Description Need to be able to work flexible hours. Please apply in person at 133-24 Springfield Blvd, Jamaica New York 11413 any day after 4pm. You can call and Schedule an appointment 516-344-7283 Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a talented Executive Chef to join our team. In this role, you’ll be responsible for creating innovative menus, preparing delicious meals, and overseeing all aspects of the kitchen. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Oversee kitchen operations with the goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate leve

Executive Chef Make a Difference, One Meal at a Time! Are you a culinary leader with a passion for creating nutritious, delicious meals that promote health and well-being? Join our team at Good Samaritan University Hospital as an Executive Chef and help shape the future of hospital dining. As the Executive Chef, you’ll be at the heart of our hospital’s food services, leading a dedicated team in the preparation of meals that nourish our patients, staff, and visitors. You’ll blend your culinary expertise with the latest in nutrition science to craft menus that support recovery, enhance comfort, and meet the dietary needs of diverse populations. Key Responsibilities: Oversee all aspects of food production, from menu planning to meal service, ensuring high standards of taste, nutrition, and presentation. Lead, mentor, and manage a talented kitchen team, fostering a collaborative, positive work environment. Collaborate with dietitians, nutritionists, and medical staff to create customized,

Hyatt Regency Greenwich At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences. As a member of the hotel Executive Committee, the Executive Chef is a highly visible role with exposure to Senior and Corporate leadership. This position reports to the hotel General Manager. The Executive Chef will be responsible for kitchen operations including menu planning, provisioning, food preparation, and sanitation. This position directs the training of culinary staff and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards. The Executive Chef works well under pressure, is organized, flexible, self-motivated and is willing to work long hours. Duties include: Experience training food prep e