Chef Salary at Mandu BETA

KNEAD Hospitality + Design is seeking a talented Sous Chef for our flagship restaurant, MI VIDA WHARF. As Sous Chef, you will be responsible for supporting the Executive Chef and GENERAL MANGER in overseeing all kitchen operations, ensuring quality and consistency across all menu items, and leading a team of dedicated culinary professionals. This is an exciting opportunity to be part of a high-energy, hospitality-driven environment that values creativity, teamwork, and excellence in the kitchen. Qualifications: 5+ years of professional kitchen experience, with at least 2 years in a supervisory role Previous experience as a Sous Chef or Chef de Cuisine preferred Strong background in Mexican Cuisine preferred Culinary degree or hospitality certification is a plus, but not required Expertise in menu execution, plating standards, and kitchen operations Strong leadership and team-building skills Excellent communication and organizational abilities Ability to multitask in a high-volume, fast

Job Description Job Description Nina May is an independently owned restaurant and the brainchild of Executive Chef Colin McClimans and General Manager Danilo Simic. McClimans and Simic set out to create a true neighborhood restaurant which focuses on sourcing all its ingredients within 150 miles of the restaurant. Our unique culture is one of the reasons we’ve been listed as a Washingtonian top 100 in 2019. We offer competitive wages, career progression and professional development! We are currently looking for a Sous Chef to join our team in Nina May. Sous Chef is responsible for leading the team in the morning in receiving and processing deliveries and prepping all stations for the service. Sous Chef works 8am - 5pm, five days a week and is the leading force behind brunch on Saturday and Sunday. Other responsibilities to the Sous Chef is to oversee and coordinate the planning, organizing and training necessary to achieve stated objectives in sales, costs, employee retention, guest se

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:Whats in it for you:Competitive Salary. Paid Time Off. Medical, Dental and Vision Insurance, 401 K - Employee benefit card off Sous Chef, Executive Chef, Chef, Operations, Restaurant, Kitchen

Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitch Sous Chef, Chef, Restaurant

Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitch Sous Chef, Chef, Restaurant

Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitch Sous Chef, Chef, Restaurant

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 Ensuring Culinary Standards and Responsibilities are Met •Manages kitchen shift operations

We are seeking a Sous Chef to join our team! Our Tysons location hosts four on-site dining units including fine dining, all day casual, modern casual and an upscale bar/lounge. POSITION SUMMARY Assists in preparing all types of food while always maintaining the highest quality and standards. Ensures safe handling of all food and ingredients. Strong food fabrication knowledge. Ability to produce all basic stocks, soups, and sauces. Ability to work at all production stations. Demonstrates basic supervisory skills. Supports the team by demonstrating the highest standards of culinary excellence, accountability, respect, integrity, and compassion. This is a safety sensitive position. Reports to Chef de Cuisine. ESSENTIAL FUNCTIONS Prepares production sheets and oversees the consistent preparation and timely delivery of quality food to residents, guests, family members and staff. Ensures adherence to safe food handling, proper personal hygiene, and sanitation procedures, according to Health