Chef Salary at Mw Restaurant BETA

Job Description: Assist Chef with day-to-day operations of running kitchen. Supervise kitchen staff. Create new dishes/menu planning along with head chef• Preparing, cooking, and presenting food in accordance with restaurant standards Ensuring dishes are prepared and presented in accordance with recipes Plan and direct culinary activities. Perform and responsible for administrative duties, including meeting with vendors, and ordering supplies. Oversee kitchen equipment purchases, repairs and ordering restaurant kitchen cleaning supplies. Assist with financial planning and budgeting. Ensure efficient, cost-effective operation and profitability of food production Able to step in and take on additional responsibilities in the Head Chef's absence. Supervise and ensure kitchen staff has proper direction. Training new staff. Recording and take inventor. Qualifications and requirements: High school diploma or equivalent. Have at least 2-3 years of proven experience as Head Chef, Sous Chef or

Description We are hiring a Sous Chef! We need help ASAP. Apply to be a part of our team today! Requirements TEAMWORK and a GREAT attitude are required! Flexible Schedule - Ability to open or close as needed Previous leadership experience an asset Responsible and trustworthy Working well under pressure Company Information Big City Diner was conceptualized and developed by Mr. Lane Muraoka, a local boy from Kailua who attended Iolani School. Mr. Muraoka originally began in the restaurant industry as a young man working as a dishwasher for a prominent local restaurant chain and eventually opened the first Big City Diner in 1998. He continues to maintain a strong hands-on presence as President within Big City Diner, from cleaning and serving to bartending and handing out flyers-he does it all. Corporate Executive Chef Dennis Franks joined the team and together have been serving Award winning food and Service for 25 years. We look forward to meeting you and welcoming you to our team.

Sous Chef Up to $65000/ Year Department: Regency Culinary Reports to: Kitchen Manager Status: Exempt 1. Job Purpose/Objective: The Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, portion and inventory control, food quality, and employee supervision. The Sous Chef provides leadership training and hands-on management of the kitchen staff. The Sous Chef will be working with the Executive Chef with executing the food in the kitchen, driving menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests. 2. Essential Job Functions: Incumbent may perform any or all the following: Food Production •Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking o

At La Palme D'or in Honolulu, Hawaii we are looking for a long-term pastry chef that will report to assigned shifts throughout the week. You are to ensure high quality pastries are being produced with any additional attention to detail necessary. With your culinary education, you will be able to obtain valuable skills from a French Japanese patisserie. Some of the products that you will be tasked to produce are: Entremets, Petit Gateau, etc. Responsibilities: Attend mandatory training Preform any additional tasks reported by lead chef Willingness to deal with customer complaints and problems Preform tasks on time Requirements: 4+ years of experience in pastry cooking and/or bread making desired Associate's, certificate, or equivalent in a culinary program Valid ServSafe certificate desired Basic knowledge of bake shop operations Ability to work without supervision Team player, ability communicate, organizational skills Willingness to multitask when applicable

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 - Waikiki Swim Social Club & Favorite Son Overview: The Jr. Sous Chef is responsible for providing culinary direction and leadership for the restaurant. In collaboration with the Director of Culinary, to drive the strategic direction and development of the Food and Beverage departments. They are responsible for leading the entire culinary team in achieving excepti

Being able to lead, ENGAGE WITH STAFF and motivate the staff to excel in their positions. Hiring and scheduling employees. Have cooking, inventory, knife, equipment, sanitation experienced with restaurants. Being able to hire new cooks to ensure the restaurant is properly staffed. Able to complete recipe instructions, and train staff for consistency and presentation.

Job Description Job Description Seeking Executive Chef & Culinary Manager for Leading Japanese Restaurant in Waikiki Join our renowned Japanese restaurant in Waikiki as the Executive Chef & Culinary Manager. This dual role is perfect for a culinary expert passionate about Japanese cuisine and skilled in kitchen management. You'll be at the forefront of creating innovative menus while ensuring operational excellence in our kitchen. Responsibilities: Design innovative Japanese dishes and seasonal menus. Manage kitchen operations, including inventory, staff scheduling, and compliance with health regulations. Source high-quality, sustainable ingredients locally. Train and lead the kitchen team, fostering a culture of excellence. Oversee budgeting, cost control, and financial management of the kitchen. Requirements: Experience as an Executive Chef with a strong background in Japanese cuisine and culinary management. Leadership skills with a track record in team training and motivation. Know

Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for a Chef Manager/Executive Chef who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The salary range for this position is $65,000 to $75,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive bene