Chef Salary at Longhi BETA

The goal of the Sous Chef is to manage a specific department and work with the Executive Chef and/or Executive Sous Chef to create, implement and maintain quality standards. In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience. Responsibilities include: Support senior leadership by developing and assuming basic management responsibilities Assume the role of liaison between all departments within the culinary division and all other hotel departments Supervise the preparation and cooking of various food items Develop and implement creative menu items that adhere to Hyatt brand standards Plan, coordinate & implement special events and holiday functions Manage hourly kitchen empl

Description: The Sous Chef is responsible for supporting and advising the innovative aspect of each special, event, and daily menu. Maintains the vision of the company, Hui and Executive Chef. The ideal candidate for this position: •culinary experience in a supervisory or management role required with a minimum 3 years •Is supportive and assists with executing the menus, specials and events •Assists in overseeing the training and performance of the team in terms of consistency, quality and technique in adherence to the company and Hui standards. •Works with management team to recognize trends with current and future menus. •Adheres to and Updates recipe books as needed. •Attends and participates in pre-shifts regularly to educate FOH and BOH staff on menu and special items. •Coaches the teams to maintain Health & Safety standards. •Makes on the spot decisions that are in support of and consistent with the standards and vision of the Hui and company. •Communicates with Executive Chef an

Job Description The Sous Chef holds a management position within the culinary team, reporting to the Executive Chef, and is responsible for supervising the day-to-day running of the Resort's kitchen. In addition, the Sous Chef will be responsible for the management of food costs, production control, reducing wastage and culinary training for all culinary employees on a daily basis. We are looking for individuals who have a solid knowledge of food, are passionate to develop their management skills within the hotel industry, have creativity and flair, the ability to provide guidance to others, and are able to evidence good business acumen and a strong work ethic. Requirements Education and Experience: Bachelor's degree in hospitality/culinary management. Supervisory experience required. Applicants are required to have four to six years of operational kitchen experience with a diversity of culinary experience and a proven track record in fine dining. Supervisory and management experience

SOUS CHEF JOB PROFILE Description: The Sous Chef is responsible for supporting and advising on the innovative aspect of each special event, and daily menu. Maintains the vision of the company, Hui and Executive Chef. The ideal candidate for this position: Culinary experience in a supervisory or management role required with a minimum of 3 years Is supportive and assists with executing the menus, specials and events Assists in overseeing the training and performance of the team in terms of consistency, quality and technique in adherence to the company and Hui standards. Works with management team to recognize trends with current and future menus. Adheres to and updates recipe books as needed. Attends and participates in pre-shifts regularly to educate staff on menu and special items. Coaches the teams to maintain Health & Safety standards. Makes on the spot decisions that are in support to and consistent with the standards and vision of the Hui and company. Communicates with Executive C

Leoda's Kitchen and Pie Shop offers what we like to call glorified grandma food! Open 7 days a week and located in Olowalu, Maui, we take a unique approach to many classic or traditional favorites. We are seeking a highly motivated individuals to join our team! We offer a great working environment with excellent benefits to those who share our values, principles and the spirit of Aloha. SOUS CHEF JOB PROFILE Description: The Sous Chef is responsible for supporting and advising on the innovative aspect of each special, event, and daily menu. Maintains the vision of the company, Hui and Executive Chef. The ideal candidate for this position: Culinary experience in a supervisory or management role required with a minimum of 3 years Is supportive and assists with executing the menus, specials and events Assists in overseeing the training and performance of the team in terms of consistency, quality and technique in adherence to the company and Hui standards. Works with management team to rec

Job Description JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience •High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR •2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Culinary Team •Utilizes interpersonal and communication skills to lead, influence,

TableOne Overview: TableOne Hospitality, led by CEO Patric Yumul, is a boutique hospitality company specializing in creating and operating innovative food and beverage concepts featuring established and rising star culinarians. Created by Yumul, TableOne creates a platform for chefs to spread their wings and grow under the same formula and systems that have yielded two decades of success for MINA Group. With a mission to pass on these proprietary opportunities and learnings, the team is committed to platforming culinary and beverage talent by incubating their visions through continuous resources and access. Location: TableOne - Lahaina Noon- Royal Lahaina Resort Overview: The Chef de Cuisine is responsible for providing culinary direction and leadership for the restaurant. Responsible for leading the entire team in achieving exceptional quality of food, while actively managing the financial goals of each kitchen operation, monitoring the performance, maintaining the kitchen service sta

Hoaloha Bakeshop supports the Ohana of Businesses that include Old Lahaina Luau, Aloha Mixed Plate, Leoda's Kitchen & Pie Shop and Star Noodle. Our award-winning luau and favorite local restaurant, Aloha Mixed Plate has been in business in Lahaina for over 30 yrs. Both Star Noodle and Leoda's Kitchen and Pie Shop are over 10 yrs. each and all unique dining experiences. We are seeking highly motivated, with attention to detail staff members to join our team. We offer a great working environment to those who share our values, principles and the spirit of Aloha. The ideal candidate for this position: Great communication skills Enthusiasm about the culinary field Maintains a pleasant demeanor throughout the shift Capable of multi-tasking throughout the shift Self-motivated, self-aware, and works well under pressure Embraces change, development, and training Able to follow directions and instructions Strives to make the work environment more efficient, safe and clean Is community minded Kno