Head Chef Salary at Picasso's Coffee Llc BETA

Role Overview: As chefs, we have the power to influence lives through the power of food. Sodexo is seeking a culinary leader for an Executive Chef 3 at St Mary's Hospital in Richmond Heights, MO. The Executive Chef will manage all culinary operations; including patient feeding, retail areas, and catering. The ideal chef will have a strong background in safety, sanitation, and managing and developing teams in a culinary environment. What You'll Do: implement and standardize all culinary systems and procedures for hospital; manage, direct, and mentor frontline staff; procurement and purchasing; create menus based on client needs; implement innovative and fresh ideas in retail, catering, and patient services; and/or; create interpersonal relationships with client. What We Offer: Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, educa

Job Description Job Description Responsible for Breakfast, lunch and dinner meal preparation. Follow recipes and production forms. Make certain food items are cooked properly. Maintain food at proper temperature. Serve customers. Clean equipment and work area.

Tired of pre-made sauces and microwaves, want to really cook? Bella Milano is accepting applications from highly-energetic, take charge individuals who want an opportunity to utilize their skills while continuing to learn and grow in a thriving upscale, full service restaurant environment! Bella Milano offers a unique, fine casual cuisine in a contemporary yet relaxed atmosphere with many exciting menu selections. Compensation and Benefits: - Salary based on previous work experience and knowledge - Monthly Bonuses with attainable goals - Yearly Bonus where you can earn up to 10% of your salary as a bonus - Vacation - immediately start accruing vacation days - Health Insurance - competitive plans, we pay 50% of your cost - Total Compensation including bonus ranges $52,000 to $71,000 based on experience and knowledge Bella Milano was started in December of 2003 and has grown to 3 locations along with 2 full service catering divisions. We pride ourselves in taking care of our team members

Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR®. What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR® Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafo

Oak View Group: Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary: OVG is searching for an Executive Chef who will oversee culinary operations at both the Centene Community Ice Center and Saint Louis Music Park. The Executive Chef is responsible for overseeing the direction of the kitchens daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparatio

Job Description Job Description A sous chef acts as the second-in-command in a kitchen, directly reporting to the executive chef, overseeing day-to-day culinary operations, supervising kitchen staff, ensuring food quality and consistency, and managing food preparation tasks, often including menu development, cost control, and maintaining sanitation standards. Key responsibilities of a sous chef: Menu Development: Assist the executive chef in creating new menu items, considering seasonal ingredients and customer preferences. Quality Control: Monitor food quality throughout the cooking process, ensuring adherence to food safety standards and consistency. Cost Management: Manage food costs by ordering ingredients efficiently and minimizing waste. Inventory Control: Oversee inventory of food supplies, ensuring proper storage and rotation. Kitchen Operations: Maintain cleanliness and sanitation in the kitchen, ensuring compliance with health regulations. Shift Management: Schedule staff shi

Job Description Job Description Hiring a Experienced chef with a background in creole and soul food cooking

What would I be doing?: Safely prepare food items, following menu specifications and standard recipes, for service to guests in all outlets (Must strive for picture perfect plate presentation). Responsibilities: Always conduct oneself in a manner that reflects a positive professional image. Requires reading and math skill for recipes and measurements Produce a daily prep list Prepare written daily orders. Train lower level Cooks in proper equipment use Ability to work the line in different locations: saut, broiler, appetizer, pantry, pasta, grill Knowledge of different knife cuts. Ability to organize and delegate work assignments/tasks Ability to perform duties within hot to normal to cold temperature ranges. Ability to grasp, bends, lifts and/or carries, or otherwise, moves or pushes goods weighing a maximum of 150 lbs. Perform tasks requiring bending, stooping, kneeling, standing, and walking significant distances. Ability to organize and prioritize work, and meet deadlines. Actively