Chef Salary at Wonder Inc BETA

Overview: We recruit the best talent and invest in their ongoing development, through training and mentoring. We provide opportunities to work across our national network. dnata catering U.S. is looking for a Souse Chef to join our JFK team. Key Responsibilities as a Sous Chef at dnata catering company, you will play a crucial role in creating delicious and innovative meals for airline passengers. Working closely with the Head Chef, you will be responsible for overseeing the kitchen operations, including food preparation, cooking, and plating. Your expertise in culinary techniques, menu planning, and food safety regulations will ensure the highest quality meals are delivered on time. Additionally, you will lead and train a team of culinary professionals, fostering a positive and collaborative work environment. Join our team and contribute to our mission of providing exceptional dining experiences in the skies! dnata is one of the worlds largest air services providers. Established in 19

Company Description ATIK Restaurant is a Mediterranean modern cuisine restaurant in The Bronx, NY. We offer an exquisite dining experience based on high-quality food, modern kitchen techniques, and exceptional service in a vibrant and elegant atmosphere that values quality and attention to detail. Role Description This is a full-time on-site role for a Pastry Chef at ATIK Restaurant. The Pastry Chef will be responsible for bakery, food preparation, baking, cooking, and showcasing culinary skills to deliver delicious and visually appealing pastries and desserts. Qualifications Bakery and Baking skills Food Preparation and Cooking skills Culinary Skills Experience in pastry and dessert preparation Ability to work in a fast-paced kitchen environment Creativity and attention to detail Excellent time management and organizational skills Formal culinary education or relevant experience

Job Description Job Description Job Summary: The Sous Chef will work closely with the Executive Chef to oversee kitchen operations, maintain high culinary standards, and ensure consistency in food preparation and presentation. This role requires strong leadership skills, a deep knowledge of steak preparation, and the ability to thrive in a fast-paced, high-volume kitchen environment. Key Responsibilities: Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating. Ensure all steaks and other dishes are prepared to perfection according to our standards. Supervise kitchen staff, providing guidance, training, and support to maintain a high-performing team. Monitor food quality, portion control, and presentation to uphold consistency. Maintain inventory levels, order supplies, and minimize waste to control food costs. Ensure compliance with health, safety, and sanitation regulations. Collaborate on menu development and seasonal offerings. Step i

Chefs at Six Flags Great Adventure will ensure the successful and profitable operation of assigned locations, oversee and produce quality meals, and train existing kitchen staff while maintaining compliance of all policies and procedures to achieve outstanding Guest Service. Key Duties and Responsibilities: Supervise and assist back of the house culinary associates and interns. Proper kitchen setup to include utensils and equipment such as knives, pans and kitchen scales. Study the recipes and gather all necessary ingredients so all meals can be made in a timely manner. Oversee food preparation, delegating and checking on kitchen staff are performing their duties. Experiment with recipes and suggest new ingredients or techniques; Inform wait staff of any and all new specials on the menu. Slightly modify recipes to meet customers’ requests or dietary needs. Ensure that Guests are being provided with high quality made fresh to order menu items of the highest presentation. Ensure that the

The mission of LDV Hospitality is to bring la dolce vita, 'the good life' to all of our guests by providing authentic and charming hospitality experiences through our collection of extraordinary people and hospitality concepts. The Sous Chef is responsible for helping to prepare and design all food and drink menus, producing high quality plates in both design and taste, and ensuring the kitchen operates in a timely way that meets LDV quality standards. Responsibilities: - Maintain and develop recipes set forth by Executive Chef - Create and organize all recipes in a professional manner - Effectively organize tasting for menu changes - Write clear cooking procedures and a photo log of each dish - Ensure consistency of recipe in the restaurant - Manage Food Cost and Labor Cost in keeping with approved budgets - Controlling and lowering Food Cost and Labor Cost - Liaison of LDV towards Clients, Guest and Employees - Track invoices for billing - File monthly DSR Reports - Maintain monthly

Job Description Job Description Ensure that all dishes are cooked well and presented in an aesthetically pleasing way Oversee food preparation, checking that all kitchen staff are performing their duties Monitor equipment quality and order new equipment as needed Help the restaurant determine how much food and supplies need to be ordered Manege inventory reports Train new kitchen staff

POSITION: SOUS CHEF SALARY RANGE: $90,000 $100,000 per year POSITION PURPOSE: The Sous Chef works in coordination with the Executive Chef, and other line chefs to produce quality food in restaurant by following the standards and procedures established by the company. ESSENTIAL FUNCTIONS AND BASIC DUTIES: In charge of the restaurant kitchen; elaborates and chooses all dishes for the menus as well as line up the menu prices in coordination with the floor management. Responsible for managing in full the kitchen staff, as well as, the hot kitchen. Implements high standards by consistently updating the recipes and food manuals. Responsible for the supervision and coordination of activities of cooks and workers engaged in food preparation. Responsible for training and supervising all fish and meat butchering operations. Evaluates and solves procedural issues to ensure safe and efficient operations. Hire, terminate and interview candidates for kitchen positions. Prepares the weekly schedules,

Union Square Cafe's seasonal cuisine draws inspiration from the kitchens and tables of Italy, France, and Northern California. Union Square Caf-the flagship business that launched Union Square Hospitality Group-has been one of the country's most beloved restaurants for more than 35 years. In our second home on 19th Street, Union Square Caf embodies the heartfelt passion and generosity that has been the restaurant's calling card since we opened in 1985. Designed by Rockwell Group, our new home preserves the restaurant's signature charm, intimacy, and familiarity in a fresh, contemporary dining environment. Union Square Caf has won five James Beard Awards and earned Zagat Survey's #1 ranking as New York's Most Popular Restaurant an unprecedented nine times. Who you are: The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. They ensure all pars are met in the prep kitchen and oversee execution of the menus thr