Chef Manager Salary at Recreational Equipment Inc BETA

The ideal candidate is a seasoned chef with a background in managing multiple outlets for a hotel or resort. You will run an efficient kitchen by consistently looking to improve the menu, producing quality food, and working closely with restaurant managers in the overall food and beverage operations of the restaurant. Responsibilities Manage finances for kitchen operations Produce quality food Oversee menu creation Train junior personnel Qualifications Associate's degree in Culinary Arts 5+ years of kitchen management experience Experience in leading and supervising junior chefs Experience working within budget constraints

Job Description Job Description Summary: This full-time position is responsible for the preparation of meals for church events ranging in size from 25–500+ guests. Other duties include maintaining kitchen cleanliness, restocking supplies, and assisting with daycare meals as needed. This is primarily a Monday through Friday day-shift position, with occasional evenings and weekends as events dictate. Qualifications: 1 – 2 years experience required, preferably in a school or institutional setting. ServSafe certification is preferred. Company Description At Calvary Church, our mission is to be and make authentic followers of Jesus Christ — to worship God passionately, to preach and teach His Word faithfully, and to serve others in love, as we share His Gospel throughout the world. Company Description At Calvary Church, our mission is to be and make authentic followers of Jesus Christ — \r\nto worship God passionately, to preach and teach His Word faithfully,\r\nand to serve others in love,

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 maximizing the financial performance in all areas of responsibility. 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. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 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,

Job Description Job Description Responsibilities Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards Preserve excellent levels of internal and external customer service Design exceptional menus, purchase goods and continuously make necessary improvements Identify customers needs and respond proactively to all of their concerns Lead F&B team by attracting, recruiting, training and appraising talented personnel Establish targets, KPI’s, schedules, policies and procedures Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork Comply with all health and safety regulations Report on management regarding sales results and productivity Coordinate details of a contract with the head chef Plan the venue layout according to the number of guests and type of event Determine the number of waiters and servers required for an event Supervise the placement of tables, chairs, table settings, and serving

Company Description we suggest you enter details here Role Description This is a full-time on-site role for a Head Cook at Torrence and Knox located in Cornelius, North Carolina. The Head Cook will be responsible for overseeing the kitchen staff, ensuring food quality and safety, and managing inventory. They will also collaborate with management to create new dishes and maintain a high standard of culinary excellence. Qualifications Experience working in a professional kitchen Knowledge of food safety and sanitation regulations Strong leadership and communication skills Ability to work in a fast-paced environment and manage multiple tasks Culinary degree or relevant certification is a plus

You have passion for what you do. You like working as a team and be part of a family. It’s not work when you love what you do. Come join us as an Executive Chef and see where your career will take you!!! Key Purpose The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS Guckenheimer best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS Guckenheimer. The general responsibilities of the position are listed below, but ISS Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements.

Job Description Job Description We're looking for a professional Food Expeditor/Cook to ensure efficient ticket order flow between waitstaff and the kitchen. Prioritize orders, assist in final dish preparation, ensure accuracy and presentation. The Food Expeditor/Cook will prepare food using recipes and menu items created by the Head Chef and helps keep the kitchen running smoothly. Some key duties and responsibilities include: Assisting with stocking and setting up the kitchen stations Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks Plating prepared foods based on senior chef’s guidance Working with servers to ensure that orders are completed according to request and on time Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations The Food Expeditor/Cook will also have excellent communication and organizational skills as well as maintain fast service. *Bilingual preferre

Job Description Job Description Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Participate in daily kitchen opening and closing procedures Performs other duties as assigned by the head chef or management Qualifications: