Executive Chef Salary at Woerner Turf BETA

Position: Line Prep/Cook Facility: Pensacola Bay Center Department: Food and Beverage Reports To: Executive Chef FLSA Status: Part-time, Hourly, Non-Exempt GENERAL STATEMENT OF DUTIES: ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Part Time Kitchen Line Prep/Cook at the Pensacola Bay Center. This is a hands-on position responsible for the production of hot and cold foods and performing the duties listed below, under the direction of the Executive Chef, Executive Sous Chef and/or Lead Line Cook. MAJOR DUTIES AND RESPONSIBILITIES: Assist in the preparation of cut vegetables, baked goods, and cold sauces Able to follow recipes and perform basic math to calculate production demands Follow approved recipes and production standards Properly label and date food items for storage Use cutlery and kitchen machinery in a safe manner Minimize waste by following established production techniques Ability to produce high quality f

**Job Description** The Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. **Job Responsibilities** ? 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 meet daily needs, record deliveries, deal with discrepancies, and assist with storage ? Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. ? Ensure cleanliness and high sanitation standards are maintained at all times ? Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate At Aramark, developing new skills and doing what it takes to get the job done make a positiv

The Assistant General Manager is responsible for overseeing the daily operations of the beach resort, including guest services, restaurants, banquets, and overall facility management. This role ensures exceptional guest experiences, operational efficiency, and revenue growth while supporting the General Manager in strategic planning and staff management. Oversee all operational departments, including front office, housekeeping, maintenance, F&B outlets, and banquet facilities. Ensure the highest standards of service, cleanliness, and hospitality to enhance guest satisfaction. Regularly review guest feedback, monitor online reviews, and implement improvements based on customer insights. Maintain smooth resort check-in/check-out procedures and ensure an efficient reservations system. Address guest complaints and concerns professionally to uphold the resort's reputation. Help Supervise daily operations of the resort's restaurants, bars, and banqueting services. Work closely with the Execu

FirstService Residential - JobID: 5001111056406 [Kitchen Staff / Grill Cook / Prep Cook] As a Line Cook at FirstService Residential, you'll: Work with the Executive Chef and Sous Chef to deliver vibrant menus items; Ensure all safety procedures are being followed; Possess basic cooking technique knowledge, such as Braising, Sauting, Roasted, etc; Possess basic knife handling skills and knowledge of correct use for each knife...Hiring Immediately >>

Job Description Job Description Job Title: Line Cook Salary: $15-$19/hour – commensurate with experience Tip Income: No Schedule: Full-time (40 hours per week). Wednesday–Sunday Role: We seek a professional and organized Line Cook to prepare food to the chef’s specifications and set up stations for our daily changing menu. The Line Cook will work with other team members in the kitchen to execute signature dishes, assisting the executive sous chef and chef de cuisine with their daily tasks. Successful candidates will be organized, self-motivated, and have problem-solving abilities. Duties: Understanding of cooking skills, knife handling, and safety Ability to take direction from the Sous Chefs and Executive Chef Cook menu items in cooperation with the rest of the staff Ensure that food comes out simultaneously, in high quality, and in a timely fashion Ability to work calmly and effectively under pressure Set up stocking stations with all necessary supplies Ability to work with speed and

Job Summary: The Cook is responsible for the daily preparation of food items in their assigned outlet as well as other assigned areas of the kitchen. They are required to maintain the highest professional food quality and sanitation standards. The Cook assists the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability. Essential Duties and Responsibilities: Create food consistently of high quality, taste, and presentation strictly following approved recipes Comply with the organization's standards of service Adhere to the established goals and budgets for the kitchen Anticipate and resolve problems that may arise Adhere to the health department and restaurant sanitation and food handling guidelines Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns Conduct regular inspections of the prep working/ dishwashing areas and

SUMMARY: The Chef Manager is responsible for the overall operations for the kitchen area of the facility, including all catering, cost and budget maintenance. Chef Manager will purchase product, complete production records and ensure everyone is trained on proper food preparation and kitchen safety techniques. Additionally, Chef Manager ensures that the company's standards are upheld: the food looks presentable and is cooked properly, portioned correctly, and served quickly. The Chef Manager will also make sure that the kitchen meets all sanitary standards. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: Assist General Manager in managing all production requirements following recipes, safe food handling principles in a sanitary and professional manner. Manage and cultivate team to perform up to standards set forth by management. Coordinate all cooking, prepping, etc. of stations according to production schedule. Be proficient in recipe procedure, measurement conformity, cooking techn

Morrison Healthcare + We are hiring immediately for a full time and part time SHIFT SUPERVISOR position. + Location: Mobile Infirmary - 5 Mobile Infirmary Circle, Mobile, AL 36607 Note: online applications accepted only. + Schedule: Full time and part time schedules. Monday - Friday, hours may vary. More details upon interview. + Requirement: 3 years of experience required. + Pay Range: $14.00 to $15.00 Make a difference in the lives of people, your community, and yourself. Join a culture of opportunity with Morrison Healthcare. Our careers are filled with purpose and empower you to transform healthcare experiences. Take a look for yourself at the Power of Food (https://cg.widen.net/s/5rx27jq6sh/power-of-food-_60) ! Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 806 hospitals and healthcare systems. Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafs to advance