Working Chef Salary at Statler Hotel BETA

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

Description POSITION SUMMARYThe Sous Chef is responsible for the direct supervision and day-to-day operations of the culinary initiatives with the goal to positively impact restaurant sales, profits and guest satisfaction through product innovation and guest service experience and support the casino core values. He/She will lead the department in providing an Exciting environment and World Class Service by delivering Old-World Hospitality and Charm. The Sous Chef will monitor food and labor budget for the department, as well as ensure and maintain the highest professional food quality and sanitation standards. GENERAL ACCOUNTABILITIESThe following statements are intended as general illustrations of the work in this class and are not all- inclusive: + Assist in hiring, motivating, training, coaching, mentoring, and directing Team Members to accomplish established department objectives Consistency, Quality and Sense of Urgency. + Assist in reviewing activities in the culinary department

AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Sous Chef at Keuka College in Keuka Park, NY. The pay for this position is $20.00/hr. Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. Duties & Responsibilities: Prepare meals and food to meet specifications in a timely manner Properly measure kitchen ingredients and food portions Ensure kitchen staff adhere to set standards, procedures, rules and sanitation requirements Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Manage the kitchen inventory and ensure supplies are fresh and of high quality Ensure proper food temperatures when cooking and proper storage afterward Keep the workstation

Overview: Opportunity: Sous Chef Assist the Executive Chef in the preparation of food and oversight of kitchen operations in accordance with established food quality, guest service and sustainability standards. Your Growth Path Executive Sous Chef Chef Executive Chef 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. Oversee preparation and production of menus, development and execution of recipes. Manage kitchen operations and assigned staff. Ensure staff prepares menu items following recipes and yield guides, in accordance with department standards. Develop new menu items, test and create recipes. Trains, develops and evaluates personnel with regard to proper use of standard kitchen equipment and tools, techniques and skills. Supervise kitchen personnel to ensure that methods of cooking, garnishes and portion sizes are as prescribed. Manage budg

About the Organization Upstate Shredding - Weitsman Recycling is a leader in the recycling and scrap metal industry, headquartered in Owego, New York, with facilities across the Northeast. The company provides innovative recycling solutions, including our steel division, further expanding its capabilities and commitment to sustainable practices. Known for cutting-edge technology and exceptional customer service, Upstate Shredding - Weitsman Recycling is dedicated to environmental responsibility, community engagement, and delivering value to its customers. EOE Statement We are committed to providing an inclusive and welcoming environment for all employees. We do not discriminate based on race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other legally protected status. All employment decisions are based on qualifications, merit, and business needs. We believe in fostering a diverse and inclusive workplace where every

Salary: $16.00 - $20.00 Overview: Meal times are highlights of daily life, and excellent nutrition and appetite appeal are central to the well-being of residents and patients. Our chefs, wait staff and kitchen staff prepare and serve delicious, wholesome menus. Responsibilities: Review menus and production sheets to determine food quantities needed for regular, mechanically altered and other special diet needs. Prepare specified food items, as assigned. Test cooked foods by tasting and smelling samples. Ensure that sanitation and safety standards are met in the preparation, cooking and production line stages of food production. Maintain cleanliness and upkeep of specified equipment and the general kitchen work area. Supervise food being cooked; ensures that food is held and served at correct temperature. Assist with preparation of and distribution of foodstuffs. Qualifications: Minimum 18 yrs. age required. High school diploma or equivalent preferred. Previous food preparation experien

Description POSITION SUMMARYThe Executive Chef is responsible for leading, aligning and driving the culinary initiatives with the goal to positively impact restaurant sales, profits and guest satisfaction through product innovation and guest service experience and support the casino core values. The employee will lead the department in providing an exciting environment and world Class Service by delivering Old-World Hospitality and Charm. The Executive Chef will develop and monitor food and labor budgets for the department, as well as ensure and maintain highest professional food quality and sanitation standards. GENERAL ACCOUNTABILITIESThe following statements are intended as general illustrations of the work in this class and are not all- inclusive: + Hires, motivates, trains, coaches, mentors, and directs departmental managers that possess the aptitude to provide excitement as well as deliver world class service in order to ensure that Team Members receive sufficient leadership, gui

Inns of Aurora, LLC core values: While our employees' skill-sets vary greatly from position to position, our core set of values remain the same. As an Inns of Aurora, LLC employee, learning and exemplifying these characteristics is a key part to your success. All Inns of Aurora employees are expected to demonstrate the following characteristics as defined in the Inns of Aurora, LLC handbook: Courage Initiative Dependability Flexibility Integrity Judgment Respect for others position purpose: Under the direction of the Executive Chef, Chef de Cuisine, and Sous Chef, the Line Cook is responsible for providing quality and consistent pub style cuisine to the patrons of the Fargo Bar & Grill. responsibilities/duties/functions/tasks: Prep food for service each day, including chopping vegetables, butchering meat, preparing sauces, etc. Prepare food items beginning with established recipes Operate all basic kitchen equipment with efficiency Fabricate meat, fowl and fish Ensure compliance of all