Chef Salary at The Firm BETA

Overview: This position is responsible for directing and over-seeing the entire food service operations throughout the property and overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, product specification development/sourcing, implementation of new menus, and on-going quality assurance processes and systems. Responsibilities: Provides visionary leadership and management of the culinary research and development process from product creation through implementation. Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering, and themed/special events. Formulates and implements procedural guidelines, policies, and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, c

Are you passionate about hospitality and eager to work for one of the most recognized names in the industry? Do you aspire to grow your career at a premier hotel in downtown Omaha? If so, the Omaha Marriott at the Capital District is the perfect place for you! We are seeking a dedicated individual to join our dynamic team and contribute to the exceptional guest experience we're known for. As our Banquets Chef, you'll take the lead in crafting exceptional culinary experiences, overseeing food preparation, production, and managing labor and food costs across all outlets and banquet operations. Your expertise will ensure every dish reflects the hotel's unwavering commitment to quality and excellence. Located in the heart of downtown Omaha, this upscale hotel offers world-class hospitality to guests and is ranked one of the leading hotels in the city. The Omaha Marriott Downtown's commitment to providing outstanding guest experiences extends to its employees. Our property and brand pride i

Description: Opening or Closing of kitchen Working 55-60 hours a week Leading a team of 20+ Ensuring every plate goes out to every guests at the highest standard. Follows all food safety policies. Budgets for labor based off of sales forecast. Scheduling for 20+ BOH employees. Communicates to all employees. Daily specials- costed out and priced accordingly. Requirements: Previous Chef Expierence Additional Info: Pay varies off of experience, paid holidays, paid vacation and bonuses paid quarterly.

About the Organization OVERVIEW ABOUT DIVIDEND RESTAURANT GROUP Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders. Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways. Description Sullivan's Steakhouse is hiring qualified applicants for Sous Chefs in your area! Submit your resume or apply directly at www.DividendRestaurantGroupCareers.com. Team Members enjoy the following benefits for being a part

Job Description Additional Information: This hotel is owned and operated by an independent franchisee, The Farnam, Autograph Collection (Greenwood Hospitality/Hotel Equities LLC). 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. Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Banquet Sous Chef for The Farnam in Omaha, NE. Job Purpose: Train, supervise and actively participate in all the food productions areas of the kitchen, in order to maintain our high standards of quality. Coordinate, plan and supervise the production, plating an

The beautiful Hilton Omaha is looking for a Sous Chef to join our team! Inspired by the city's historical Saint Nicholas Claim House of 1854, Nick's Quorum Bar & Supper Club is a modern bar and supper club in downtown Omaha. Serving brunch daily and dinner Tuesday - Saturday, the kitchen is led by Culinary Director Marvin Woods and the menu features fresh interpretations of supper club classics, from relish trays for the table to prime rib carved tableside. Housed on the ground level of the Hilton Omaha, Nick's Quorum draws inspiration from the original supper clubs in the Midwest (notice our "immediate seating available" sign) at the host stand. Check us out: Nick's Quorum | Hilton Omaha We offer great starting wages, Hilton travel discounts, paid time off, and FULL medical benefits! This is a fantastic opportunity to refine your culinary skills and expand your knowledge in a creative atmosphere, alongside our award-winning team. We are seeking an energetic individual who is career dr

Responsible?for day-to-day culinary operations. Assist with creating menus, purchasing food?and maintaining quality standards. Takes part in cost-controlling and maintaining food cost, stocking, and sanitation. Is able to take charge of the kitchen in the absence of the Executive Chef. Is knowledgeable in all kitchen, banquet, restaurant, and other department operations. This role promotes the O-pa Core Values of Team, Inclusion, Trust and Integrity. Salary: 45k - 50k DOE Position Duties and Responsibilities: Directs the kitchen staff in achieving daily goals. Upholds quality standards as set forth by the Executive Chef. Seasons and cooks food according to recipes and experience. Observes and tests foods to determine if they have been cooked sufficiently. Adjusts seasoning to customer tastes. Portions, arranges, and garnishes food and serves to patrons. Regulates temperature of ovens, broilers, grills, and roasters. Bakes, roasts, broils, and steams meats, fish, vegetables, and other f

How You'll Do It Supervise the team in providing best-in-class culinary experiences Coach and develop the team and drive Associate engagement Delegate tasks Demonstrate Topgolf's Core Values: Fun, One Team, Excellence, Edgy Spirit and Caring Monitor inventory and purchase product Maintain food and labor costs according to budget, with a full understanding of COGS Select and develop recipes to corporate approval Standardize production recipes to ensure consistent quality Establish presentation technique and maintain quality standards Plan and cost menus for special events, chef choice menus Ensure proper equipment operation and maintenance Oversee safety and sanitation in the kitchen What We're Looking For Minimum of 3 years in culinary management Proven ability to develop a culinary team Bachelor's degree or related culinary degree preferred Ability to work in a fast paced environment Ability to stand and exert well-paced mobility for the duration of a scheduled shift Ability to stand