Head Chef Salary at Sd&E BETA

Key ResponsibilitiesMenu DevelopmentDesign and curate a seasonal fine dining menu that reflects Zeniths innovative culinary identity.Incorporate local and sustainable ingredients where possible to enhance the dining experience.Regularly update menu items based on customer preferences, culinary trends, and ingredient availability.Kitchen LeadershipRecruit, train, and supervise kitchen staff to ensure consistency and quality in food preparation.Foster a collaborative, respectful, and high-performance kitchen culture.Ensure adherence to health and safety regulations, maintaining a clean and compliant kitchen.Quality AssuranceOversee the preparation, cooking, and presentation of all dishes to ensure they meet Zeniths high standards.Implement and monitor portion control and food presentation standards.Address guest feedback and resolve any food-related concerns promptly and professionally.Operational EfficiencyDevelop and manage food inventory systems to minimize waste and control costs.Col

Job Description Job Description The Lobster Pot is currently looking to hire a full-time head chef. Looking for immediate hire! Compensation based on experience, working chef. Great hours, restaurant is closed most holiday and Monday and Tuesdays, closed at lunch. Call Reyna 216 778 9044

Job Description Job Description We are looking for a full-time head chef to run our kitchen in our Italian Restaurant. We make authentic Italian food ranging from appetizers, pastas, entrées, and wood burning pizzas. Executive Chef / Head Chef -5+ years experience as a head chef with multiple years of Italian cooking experience -will oversee all aspects and functions of the kitchen and kitchen staff -maintains a clean and sanitary workstation -knows proper opening and closing procedures -consistent compliance with ownerships standards in portion and quality standards Approx 60 hours a week

Job Description Job Description Two Hands Hospitality is hiring a head chef for our restaurant on South Congress, serving breakfast, lunch, and dinner. Two Hands Hospitality is a group of community-focused Australian restaurants. Serving breakfast through dinner, we fuel your lifestyle with fresh, delicious food, cocktails, and coffee. We are a fast-growing, innovative hospitality group with restaurants in NYC, Austin, Nashville, Denver, and more on the horizon. The Two Hands approach to food is that it is good for you, good for the environment, simple, and tastes good. At Two Hands, our goal is for our ingredients to come from local farms to support our communities in Colorado, New York, Texas, and Tennessee. The candidate will work with the group's culinary director, culinary director of operations, CEO, and GM to manage and execute daily kitchen operations. The head chef’s goal will be to ensure that standards of quality and financial parameters are met so that customers enjoy a sup

Overview: St. Catherine of Siena Nursing and Rehabilitation and St. Catherine of Siena Hospital are proud members of Catholic Health and have served the residents of the Smithtown area for more than 50 years. St. Catherine's is located on the north shore of Long Island in Smithtown. The campus is comprised of a 240-bed nursing and rehabilitation care center; 296-bed not-for-profit community hospital and a 60,000 square foot medical office building. Our nurses, physicians and support staff are devoted to providing advanced health care in an environment of compassion to our patients, their families and our community. Our Mission is to create an environment of healing and compassion, to offer care to those in need and to provide a spirit of mutual respect while upholding our religious mission. We are dedicated to providing a supportive environment, committed to the highest standards of patient care, where health care professionals can develop their expertise and strengthen their credentia

Job Description Job Description About the Role: We are seeking a highly skilled and experienced Head Chef to lead our culinary team. As the Head Chef, you will be responsible for overseeing all aspects of the kitchen to include food production, food safety, and sanitation. Your main goal will be to ensure that our guests receive the highest quality dining experience possible. Minimum Qualifications: Proven experience as a Head Chef or Executive Chef In-depth knowledge of menu planning, food production, and kitchen management. Strong leadership and communication skills. Ability to manage food costs and inventory. Knowledge of food safety and sanitation guidelines. Preferred Qualifications: Culinary degree or equivalent certification. Experience with banquet and catering. Experience managing a team of culinary professionals. Experience with international cuisine. Responsibilities: Develop and execute menu plans that meet the needs of our guests and align with our restaurant's vision and

Job Description Job Description Job Title: Head Chef Employment Type: Full-Time Compensation: Competitive salary based on experience, plus benefits Here's What You'll Do: Lead Culinary Operations: Oversee daily kitchen operations, ensuring that dishes are prepared to the highest standards of quality, taste, and presentation. Menu Development: Collaborate with restaurant management to design innovative menus that blend Afro-Mediterranean flavors with seasonal and locally sourced ingredients. Ensure Consistency and Quality: Maintain consistency in food preparation and presentation across all dishes, from appetizers to desserts. Manage Kitchen Staff: Lead, mentor, and inspire the kitchen team, fostering a positive and efficient work environment. Inventory Control: Manage inventory, track food costs, and ensure timely ordering of ingredients and supplies, maintaining budget control without compromising on quality. Health & Safety Compliance: Ensure that the kitchen operates in accordance w

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: