Chef Salary at Scenic Usa BETA

The ideal candidate is a seasoned chef with a background in high volume, multiple outlets, banquet operations as well as fine dining. 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 3+ years of kitchen experience Experience in leading and supervising junior chefs Experience working within budget constraints

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

Benefits: Competitive salary Dental insurance Health insurance Paid time off Training & development Tuition assistance Vision insurance Cooks at The Learning Experience prepare nutritionally balanced, attractive family-style meals for children. While spreading Happiness throughout the center, our cooks must follow set menu, order food appropriately within the center budget, as well as adhere to state and federal nutritional requirements for children. Childcare has special demands in that we care for children who, in many instances, cannot care for themselves. It is critical that the Cook be mentally and physically fit to perform the duties outlined in this job description. Compensation: $17-$19 Core Attributes: Passion for Impact: A heart that beats for children's developmental needs and happiness. Growth Mindset: An unyielding belief in the potential of every child and an innate desire to inspire a lifelong love of learning. Role Responsibilities: Planning, Preparation and Maintenance

Universal Orlando Resort believes in-person collaboration is key to our success. Many of our Team Members work in a hybrid capacity, contributing from the workplace a minimum of three days per week. There are also roles that require being on-site full time. Limited remote opportunities may be available within specific departments. Youll learn more about this during the recruitment process. JOB SUMMARY: Supervises preparation and production of food in a specific area of the Food Service Department. Directly supervises a food service outlet. MAJOR RESPONSIBILITIES: Supervises and assists in preparation and presentation of all food items. Ensures food is fresh and prepared in a timely fashion. Schedules employees and production of food items according to the projected attendance. Responsible for ordering food materials and supplies in order to feed the projected amount of guests per day. Ensures waste is at a minimum and food cost is met each month. Trains staff in production and presenta

Universal Orlando Resort believes in-person collaboration is key to our success. Many of our Team Members work in a hybrid capacity, contributing from the workplace a minimum of three days per week. There are also roles that require being on-site full time. Limited remote opportunities may be available within specific departments. Youll learn more about this during the recruitment process. JOB SUMMARY: Manages and provides oversight of culinary operation of assigned park, with an emphasis on upholding safety and food quality standards. Provides multi-unit support in partnership with the assigned parks Executive Chef and provides guidance and direction to hourly and exempt level Culinary Team Members. Serves as the Chef in Charge when the Executive Chef is not available. MAJOR RESPONSIBILITIES: Supervises multi-unit food preparation and execution of menu items, ensuring the highest level of food quality according to menu specs. Leads development of new and seasonal menu items for carts

Description This position will report, assist and collaborate with Chef to ensure all Company's culinary goals are met. As a leader in the kitchen, this position requires following the company's and chef's directions and prepare food with staff to operate the kitchen with maximum efficiency. ESSENTIAL JOB FUNCTIONS: Develop or modify menu items with the approval of the Culinary Control Budget. Adhere to the sanitation standards required by WDWC and food safety. Provide necessary information correctly and timely to Culinary Control. Adhere to Company Directions for recipes, be responsible for food quality and presentation, and collaborate with Culinary Control to create menus (collaborate with the head chef on new menu creation). Assess the kitchen staff for a daily shift. Adhere to provide cooking skill instruction and coaching to Cook I, II and III. Approve employee schedules, hours, and timesheets for Cook I, II & III. Adhere to the sanitation standards in the kitchen as required by

Job Description: Description We are seeking a passionate, creative, and service-focused Cook to join our team. The ideal candidate will have a wealth of experience in the culinary sector, preferably within a hotel or guest house setting. The focus of the role is to bring fresh, innovative food and menus to our guests, and cook and prepare food in line with food hygiene standards and hotel policy. Responsibilities Create and develop exciting menus and new dishes for customers to try. Ensure food is cooked perfectly and to the customers request. Prepare ingredients in line with the current hygiene standards and the hotel operating policy such as chopping vegetables, cutting meat, etc. Supervise a small team of junior kitchen team members to ensure productivity is maintained. Set up and monitor all workstations with the required food ingredients and cooking utensils required. Monitor food and check for stirs, turns, and flips as required. Use varying cooking apparatus such as grills, woks

**Description** **ESSENTIAL DUTIES** + Know all emergency procedures (fire; sever weather, bomb threats, guest accidents/illness, etc.). + Train all employees in the kitchen to perform their job duties to the best of their abilities + Schedule, evaluate and direct all personnel + Ensure all food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner. Including working line during peak times + Supervise entire kitchen staff, including the employee cafeteria. Also, all utility and sanitation employees; and to provide supervisory guidance, aid and counsel for all kitchen employees + Ensure that all banquets are prepared and serviced; timing, proportioning and quality are most important. Ensure that proper communication takes place between banquets and the kitchen + Ensure sanitation standards are maintained in all areas, i.e., walk-ins, freezers, kitchen property and equipment + Responsible for the review and accom