Supervises daily Food and Beverage (F&B) shift operation and monitors compliance with all F&B policies, standards, and procedures. Manages day-to-day operations verifying that the quality, standards and meeting the expectations of the customers on a daily basis.
Responsibilities
Assists in the ordering of Food and Beverage (F&B) supplies, cleaning supplies and uniforms.
Supervises daily F&B shift operation and monitors compliance with all F&B policies, standards, and procedures.
Supports and supervises an effective monthly self inspection program.
Operates all department equipment as necessary and reports malfunction.
Supervises staffing levels to verify that guest service, operational needs, and financial objective are met.
Requirements
High school diploma or GED
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
Responsible for the successful operation of the Culinary Department for a facility, assisting in supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment.
Compensation
Salary: $50,000-$55,000
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
Nice to have: progressive culinary/kitchen management experience
Nice to have: catering experience
Nice to have: high volume foodservice operations experience
Nice to have: institutional and batch cooking experience
Responsible for the successful operation of the Culinary Department, assisting the Executive Chef in menu development, cost control, and catering events.
Compensation
Salary: $45,000.00 - $50,000.00
Responsibilities
Assist the Executive Chef with managing cost controls and control expenditures for the account
Assist the Executive Chef with planning and creating menus
Produce and execute catering events
Roll out new culinary programs in conjunction with Company marketing and culinary team
Requirements
A.S. or equivalent
Nice to have: Progressive culinary/kitchen management experience
Nice to have: Catering experience
Nice to have: High volume, complex foodservice operations experience
Nice to have: Institutional and batch cooking experience
As a Sales Associate, you'll be the face of The Chef's Warehouse within your territory, building trusted relationships with chefs, restaurant owners, and foodservice operators.
Compensation
Enjoy a competitive base salary plus an uncapped commission plan that rewards initiative, performance, and business growth.
Responsibilities
Build trusted relationships with chefs, restaurant owners, and foodservice operators
Help customers discover products and solutions that elevate their menus
Develop and expand a portfolio of accounts
Win new business and increase earnings through an uncapped commission structure
Manage territory autonomy while supported by a team of sales, culinary, protein, and produce experts
Requirements
College degree preferred
Nice to have: chef experience
Nice to have: working closely with foodservice professionals
Support restaurant operations as a Jr Sous Chef, ensuring food safety, quality, and efficient service.
Compensation
Eligible for overtime pay.
On-Demand Pay Program: Get access to a portion of earned wages before payday.
Meal Plan & Employee Discounts at applicable locations.
Participation in a 401(k) program with a 15% company match (must be 21 years or older, eligible after one year of employment with 1,000 hours worked, available to enroll during Open Enrollment Periods).
Tuition Discount through Partnership College.
Up to 8 hours of Bereavement Leave.
Holiday pay of 1.5× the regular rate is provided for hours worked on Christmas Day and Thanksgiving Day.
Paid sick leave is provided in accordance with applicable state and local laws. Accrual rates, caps, and usage rules vary by location.
Responsibilities
Live out 452 Hospitality by delivering warm, welcoming, and memorable experiences for every guest and client.
Ensure restaurant/location is adequately prepped and staffed (BOH) for daily operation.
Oversight of location kitchen duties, ensuring quickservice, food service, safety and quality, availability, merchandising, and guest service standards are all met and exceeded.
Oversight of safety logs, including food temperatures, rotation, and waste.
Ensures proper uniform, hygiene, handwashing, and glove use with staff.
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