Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.
Compensation
Salary: $70,000/Yr-$80,000/Yr
Responsibilities
Plans regular and modified menus according to established guidelines
Follows standardized recipes, portioning and presentation standards
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Requirements
A.S. or equivalent experience
Nice to have: Extensive catering experience
Nice to have: High volume, complex foodservice operations experience
Nice to have: Institutional and batch cooking experiences
Overseeing culinary operations both patient and retail dining operations, assisting in supervision, preparation, and cooking of various food items, and developing daily menu items.
Compensation
Salary: $55,000-60,000
Responsibilities
Assist the Executive Chef with managing cost controls and control expenditures for the account
Assist the Executive Chef with planning and creating menus for bedside and room service models, as well as retail cafe dining services
Produce and execute catering events
Roll out new culinary programs in conjunction with Company marketing and culinary team
Ensure alternatives to menu as allowed on prescribed diet in accordance with food allergies and sensitivities, cultural, ethnic and religious preferences
Requirements
A.S. or equivalent experience
Nice to have: Catering Experience
Nice to have: High volume foodservice operations experience
Nice to have: Institutional and batch cooking experience
General Manager - Catering Operations is responsible for managing the day-to-day operations of The Charmed Table while ensuring that the Company’s food service, catering, delivery, and meal program operations are executed accurately, safely, profitably, and consistently.
Compensation
$55,000 – $65,000 annually, commensurate with experience, qualifications, and demonstrated performance
Responsibilities
Manage daily coordination and supervision of food service operations
Review daily orders, production needs, delivery requirements, and staffing coverage
Assign responsibilities to the Catering Lead Cook and Inventory & Systems Cook
Monitor daily workflow and correct issues in real time
Ensure opening, mid-day, and closing checklists are completed
Requirements
Bachelor’s degree in Business, Hospitality Management, Food Service Management, Operations Management, or a related field
Plan and lead all aspects of the activities and personnel of the food service operations, supervising food production and service, ensuring nutritious and appealing food, and maintaining quality and cost control.
Responsibilities
Supervising food production and service
Ensuring food served is nutritious and appealing
Supervising staff
Reviewing and updating policies and procedures
Implementing and maintaining quality and cost control procedures
Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.
Compensation
Salary: $100,000/Yr-$120,000/Yr
Responsibilities
Plans regular and modified menus according to established guidelines
Follows standardized recipes, portioning and presentation standards
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
Requirements
A.S. or equivalent experience
Nice to have: Catering experience
Nice to have: High volume, complex foodservice operations experience
Nice to have: Institutional and batch cooking experiences
The Sr. Director of Dining Services is responsible for overseeing the day to day Foodservice operations. You will manage and lead a team of employees, and also be responsible for managing client relationships, profitability of the account, and talent development.
Compensation
$110k - $125k
Responsibilities
Operates the department in accordance with the approved budget, while providing the client with the maximum value for the dollars spent
Ensures that the food offered to the client is of superior quality
Directs and conducts safety, sanitation, and maintenance programs
Maintains excellent relationships with clients as well as other departments within the community
Promotes the professional growth and development of the entire team
Requirements
Bachelor's Degree or equivalent years of additional experience
Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines.
Compensation
Salary: $90,000 - $95,000
Responsibilities
Plans regular and modified menus according to established guidelines
Follows standardized recipes, portioning and presentation standards
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas
Maintains inventory of food and non-food supplies
Requirements
A.S. or equivalent experience
Nice to have: Catering experience
Nice to have: High volume, complex foodservice operations experience
Nice to have: Institutional and batch cooking experiences
Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment.
Compensation
$55,000-$65,000
Responsibilities
Assists the Executive Chef with managing cost controls and control expenditures for the account
Assists the Executive Chef with planning and creating menus
Produces and execute catering events
Rolls out new culinary programs in conjunction with Company marketing and culinary team
Requirements
A.S. or equivalent experience
Nice to have: Catering experience
Nice to have: High volume, complex foodservice operations experience
Nice to have: Institutional and batch cooking experiences
Sous Chef responsible for successful operation of the Culinary Department at a healthcare facility, supervising associates, menu development, cost control, and catering events.
Responsibilities
Assist Executive Chef with cost control and expenditures
Assist Executive Chef with menu planning and creation
Produce and execute catering events
Roll out new culinary programs with marketing and culinary team
EXECUTIVE CHEF IINewCompass Group · Kansas City, US
Operations Manager - Catering ServicesNewEnterprise Mangement Solutions Inc · Baltimore, US
Supervisor, Food Services - Patient Food ServicesNewCedars-Sinai · Los Angeles, US
Sanitation AideChildren's Healthcare of Atlanta · Atlanta, US