Head Chef Salary at Rooster & Rice BETA

Job Description Job Description We are seeking a Head Chef to join our team! Restaurant offers from scratch and seasonal Italian cuisine. Salary is between $85,000-$95,000. The Executive Chef will be responsible for all culinary operations within our restaurant, overseeing menu development, staff management, and kitchen efficiency. This role requires a strong leader who can maintain high standards of quality while driving creativity and innovation in our culinary offerings. You will collaborate closely with management and front-of-house teams to ensure a cohesive and exceptional dining experience. Key Responsibilities: Culinary Vision and Menu Development: Concept Creation: Design and execute a seasonal menu that highlights the restaurant’s culinary philosophy, focusing on local, sustainable ingredients and showcasing unique flavors. Menu Innovation: Conduct research on food trends, seasonal changes, and customer preferences to adapt and enhance the menu regularly. Recipe Development:

Job Summary Hyatt Centric Fisherman's Wharf is looking for an aspiring Executive Chef to put our beautiful Brick & Beam restaurant on the highly competitive Fisherman's Wharf food scene. If you are creative, ambitious & hardworking, this is the perfect playground for you! The Executive Chef is responsible for the efficient operation of food production areas. He/She is responsible for supervising and assisting in the preparation of all food items based on standardized recipes while maintaining the highest standards. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and food storage areas while minimizing waste and maximizing cost/production ratio. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities. The starting salary for the position is $100,000 annually. Responsibilities + At least 5 years of progressive experience in a hotel or a related field a 2-year college degr

Overview: Opportunity: Line Cook Prepare food items in accordance with production requirements and established guest service and sustainability standards. Your Growth Path Lead Cook Sous Chef Assistant to the Head Chef Your Focus Prepare food of consistent quality following recipe cards and production and portion standards. Begin food items that are prepared ahead of time, making sure not to over-prepare estimated needs. Date all food containers and rotate per Hersha Hospitality standards, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull and line set-up. Note any out-of-stock items or possible shortages. Return all food items not used on the next shift to designated storage areas, being sure to cover and date all perishables. Assist in setting up plans and actions to correct any food cost problems, and control food waste, loss and usage per Hersha Hospitality standards. Operate, maintain and proper

Inspired Leaders. Empowered Teams. Let your passion for people be the driver of your success! Sodexo is seeking an Executive Chef for Menlo College located in Atherton, California. Menlo College is a small private undergraduate college that focuses o Executive Chef, Executive, Chef, Culinary, Restaurant

Overview: Opportunity: Executive Chef Manage the kitchen operations in accordance with established guest service, food quality and sustainability standards. Your Growth Path Director of Food & Beverage Regional Director of Food & Beverage Your Focus Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values. Establish priorities and assign production and preparation tasks to staff to execute. Review daily menu specials, banquet event orders and inventory food items for daily use. Requisition days supplies and ensure they are received and stored correctly. Communicate needs with purchasing and storeroom personnel. Ensure quality of products received. Meet with the Executive Steward to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health/safety and sanitation follow-up. Ensure each kitchen work area is stocked with specified

We're looking for motivated, engaged people to help make everyone's journeys better. Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Annual Hiring Range: $115,000 - $120,000 Per Year Benefits Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Commuter benefits Employee Discounts Main Duties and Responsibilities: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and

Description: This legendary Barbary Coast Eatery has been a family owned, Bay Area tradition for 30 years! Our concept was inspired by our original namesake, a Barbary Coast saloon defying Prohibition and was known for its thick steaks, colorful patrons, and bootlegging lore. In continuing our legacy, we recently opened the doors to our newest location in San Carlos and are now seeking a talented Sous Chef to join this dynamic and lively team that remains devoted to serving authentic, crave-able dishes that don't pander to trend. The Sous Chef supports the Head Chef, as well as the entire team by organizing, planning, and directing activities in all aspects of the kitchen and back of house. The Sous Chef is responsible for managing and assisting in preparing mise-en-place for all stations, expediting service, and handles staff scheduling, product ordering and inventory, and labor/cost control. Responsibilities: Support the Head Chef by providing direction and guidance to the kitchen te

Additional Information Job Number24198574 Job CategoryFood and Beverage & Culinary LocationDelta Hotels Santa Clara Silicon Valley, 2151 Laurelwood Road, Santa Clara, California, United States, 95054VIEW ON MAP ScheduleFull Time Located Remotely?N Position Type Management Additional Information: This hotel is owned and operated by an independent franchisee, Delta Santa Clara. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. As an Executive Chef you will be responsible for planning, organizing, developing and directing the overall operation of the Culinary Department in accordance with current applicable Federal, St