Support kitchen operations, lead by example, mentor junior cooks, maintain cleanliness and inventory, and contribute to a culture of culinary excellence.
Compensation
Wage: $50,000.00 - $55,000.00
Responsibilities
Communicates the restaurant's vision to all team members and leads by example
Consistently monitors kitchen operations and cleanliness
Builds and maintains relationships with team members and front of house management alike
Follows proper ordering, inventory and receiving procedures
Shows leadership in creating a culture that revolves around the experience and enjoyment of food and cooking
Support daily kitchen operations, oversee line cooks, maintain quality and safety standards, assist in menu development, manage staff and inventory, and ensure compliance with health regulations.
Responsibilities
Manage day-to-day food production
Maintain high standards of food preparation and presentation
Assist in menu development for ala carte and banquet menus
Hire, train, supervise, and performance-manage kitchen staff
Create customized menus, shop for fresh ingredients, cook from scratch in clients' homes, and stock their refrigerators with meals.
Compensation
Starting pay at $31.09/hour, automatic raise to $32.09/hour at full time
Automatic overtime for parties and cooking lessons (part and full time)
$7/hr bonus while training others for those we certify as trainers (part and full time)
Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.
Compensation
Pay Range: $30.00 per hour to $40.00 per hour.
Responsibilities
Cooks and prepares food following approved recipes and production standards.
Ensures all deadlines are met based on production orders.
Supervises hourly food service associates.
Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures.
Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
Seeking a talented Executive Chef with a solid background in an institutional setting (hospital, university, or school) to lead a high-volume culinary team with a focus on quality service and presentation.
Responsibilities
Mentoring management style creating a culture of fun, creativity, and growth
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