Head Chef Salary at Ml Rose BETA

The Executive Chef must be able to cook different and delicious food items, while leading the kitchen staff team and managing the inventory of food and supplies for the week. The Executive Chef will be responsible for creating the restaurant's menu and adjusting it depending on the seasonality or availability of food. Responsibilities: Plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Oversee portion control and quantities of preparation to minimize waste Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the "final touch" Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and guests Commit to passionately, intensely, uncompromisingly humble ho

STATEMENT OF JOB: The Lead Cook prepares meals according to approved menus and recipes, taking into account the special dietary needs of residents living in the community. The Lead Cook assists with training of dietary staff and in the absence of the Dining Services Director and Dining Services Supervisor, the lead cook supervises dietary staff to ensure efficient operation of the kitchen at all times. Responsibilities include but are not limited to: Policies/Procedures/Administration Prepare and present menu items according to standard recipes Assist DSD with training and supervision of dietary staff Maintain a clean and orderly work area at all times, including floors Participate in weekly cleaning routines planned by Dining Services Director Report faulty equipment, broken or chipped tableware and food trays to supervisor, and removes these items from meal service Report incorrect refrigerator and freezer temperatures to supervisor immediately. Must be recorded two times per day Ens

Snooze – Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one — no matter which side of noon it’s on. We’re the place where you can be you, and where our regulars are anything but. Everyone’s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze Heart of House (kitchen or BOH) you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, food waste, and efficiencies. You are the Head

Hourly Wage $ 22.23 Looking for a better work life balance? Join an amazing organization that puts Veteran's first for an amazing career! The Veterans Canteen Service (VCS) located at the Nashville, TN, VA Medical Center is seeking a full-time Lead Cook to provide quality service to our nation's veterans. Major Duties and Responsibilities: The Lead Cook has responsibility for control of food service operations and preparation of food in the Canteen Service under the general instructions of the Canteen Chief. Responsibilities include: Ordering food and supplies Carries out a variety of tasks, including preparing and cooking all food items for breakfast and lunch service. Learning to cover all the different stations as needed to endure a smooth-running department and cover breaks when needed Keeping food storage areas clean and organized per sanitation standards, Receiving/inventorying/ordering food orders and putting them away timely per VCS standards Working with staff to ensure all sa

Job Description Job Description Our long time lead cook for Sunday Brunch will be leaving and we are looking for someone to replace him for Sunday Brunch Only. Knowledge of charcoal grill and steak temps, omelet and eggs benedict, saute line are a must. We are not looking for someone to train. Please do not apply to this job if you do not have the above skills and able to get dishes out quickly and correctly. Brunch is served from 10:00am - 2:00pm Would need to arrive by 8:00am to prep and we are normally ready to leave by 2:30-3:00. Company Description Hermitage Steakhouse has been in this same location for over 50 years. We don’t care to much for a lot of drama in the workplace. Small staff that helps each other for the benefit of everyone. Company Description Hermitage Steakhouse has been in this same location for over 50 years. We don’t care to much for a lot of drama in the workplace. Small staff that helps each other for the benefit of everyone.

**Job Description** The Lead Cook is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Lead Cook may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. **Job Responsibilities** ? Schedules and assigns daily work activities to staff and supervises the completion of tasks. ? Trains and guides staff on job duties, standard food safety and sanitation procedures, cooking methods, etc. ? Cooks and prepares food following production guidelines and standardized recipes ? Sets up workstation with all needed ingredients and equipment ? Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items ? Safely uses all food utensil

*Fantastic Opportunity* *100% Scratch Kitchen* MUSIC CITY, BRING YOUR FIRE!! #People Make Places! Executive Kitchen Manager/Chef Essential Functions: Ensures flawless execution of every detail, every shift, by every team member, to ensure we exceed Guest expectations at all times. Executive Kitchen Manager provides direction, coaching, training and development for team members including food quality, service standards, safety and sanitation, and company policies and procedures. Ensures all food, beverage and service standards, policies and procedures are adhered to. Partners with the GM to ensure financial performance of the restaurant. Executive Kitchen Manager ensures consistent execution of all systems, standards, inventory and cost controls. Partners with the GM to create and implement plans that result in improved financial performance in all areas of the operation. Executive Kitchen Manager partners with GM to plans, execute and follow up on new company initiatives. The Executive

Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: •FLEXIBLE SCHEDULES •POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH •UP TO 17 DAYS OF PTO •401K MATCH •INSURANCE AFTER 60 DAYS •WINE COUNTRY TRIPS •FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (https://qrco.de/bcWnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role