Chef Salary at The Vegetarian Resource Group BETA

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, qualit Sous Chef, Executive Chef, Chef, Restaurant, Hotel

Overview: Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities: Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Company Description If creating special memories and being part of an exceptional guest experience appeals to you, you may be interested in joining the outstanding team of hospitality professionals at the Fairmont Washington, D.C. Located in Washington's fashionable West End, the 413-room hotel surrounds you with comfort and luxury and is the ideal environment to foster your career. Job Description Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: What's in it for you: Competitive Salary Paid Time Off Medical, Dental and Vision Insurance, 401K Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities Rate of Pay: $75,000-80,000 per annum Responsibilities: As Sous Chef, you are a leader/supervisor

Role Overview: Sodexo is seeking an experienced Executive Chef 2 at MedStar Washington Hospital Center in Washington, DC. This position will be responsible for oversight of all culinary operations, ensuring excellence in front and back of the house operations in retail, patient services and catering operations. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being. Incentives: Free onsite Parking provided in addition Free Shuttle Services to and from the Metro. What You'll Do: implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, garnishing, panning charts, production, puree standardization, inventory control, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness

Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. - Ensure a sufficient inventory is maintained to me Sous Chef, Chef, Restaurant

Role Overview: In the places where people care about food, we create culinary experiences worth discovering and sharing. We bring the food people love to the places they work, making corporate dining simply delicious. Sodexo's The Good Eating Company, you’ll be at the forefront of culinary excellence, curating upscale hospitality experiences that delight our discerning clientele. This is a hands-on, innovative role that will focus on fresh ingredients to growing the culinary program with our client. We are obsessed with local products, scratch cooking, great food and being best in class. Sodexo Corporate Services/The Good Eating Company is looking for an Executive Chef 1 to join our team at one of high profile tech accounts in Washington DC! The current food landscape consists of cafe that serve Breakfast and Lunch, Micro-Kitchens and Catering Operations. In this food operation the food is free to all the employees. Under the direction of our Senior Executive Chef, the Executive Chef 1

Role Overview: We are SodexoMagic! Morgan State University is the premier public urban research university in Maryland, known for its excellence in teaching, intensive research, effective public service and community engagement. Morgan prepares diverse and competitive graduates for success in a global, interdependent society. Lead a team of highly motorized staff while delivering exceptional food focused hospitality and service as it's core mission. As a leader of outstanding customer service and with a desire to provide flawless detailed oriented dining experiences; come join the SodexoMAGIC organization. What You'll Do: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest culinary standards; strong coaching and employee development skills; have a passion for food and innovation. What We Offer: Compensation is fair and equitable, partially determined

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Q