<h3>Job Description</h3>
Job DescriptionSalary: $54,600 for 75% time workload (equivalent to $35/hr) 
Position Summary: 
Ox-Bow as an artist-built community is dedicated to the preservation of time and space for arts education, research, practice, and community building for artists at all stages of their artistic journey.
 
Ox-Bows Head Chef is an experienced leader who is responsible for setting the tone for all things related to food service and hospitality at Ox-Bow: positively leading the Culinary Team, including staff, fellows, and work study students, in planning and preparing three meals a day for the campus population, which may total approximately 120 people during the summer season; overseeing cleanliness and professionalism in the kitchen and surrounding service spaces; ensuring safe food handling practices; setting and maintaining excellent customer service standards; fostering a positive team environment; and managing deadlines to ensure meals are delivered on time.
 
Further, the Head Chef works in collaboration with the Executive Director, the Deputy Director, the Events Manager, and campus-based managers to ensure both the smooth, holistic operational function of daily food service and the vision and the implementation of culinary contributions to special events and special projects, including fundraising events; guest chef collaborations; a culinary residency program; and more. The Head Chef will work directly with guest chefs and caterers on special events as the key point person for the food and beverage program, managing direct and prompt communication with independent contractors as it pertains to food and beverage service, overseeing ordering, and directing support staff.
 
The Head Chef oversees the operation of the kitchen at Ox-Bow, which includes managing an annual budget for equipment repair and replenishment and food and beverage materials/ingredients. The Chef works closely with the Deputy Director on the recruiting and hiring of a seasonal culinary team. The Chef oversees the general care of the kitchen and all associated equipment and service ware (for events and daily use), taking care to maintain all inventory, clean and store properly and replenish stock as needed.
 
Overall, the Head Chef provides both visionary and detail-oriented leadership regarding all aspects of food service operations at Ox-Bow. The ideal candidate is excited about creating meals in a community setting that values natural ingredients, local partnerships, diner experience, and approaching the kitchen as a studio. They thrive mentoring emerging cooks from a range of backgrounds in an intensive setting. Candidates interested in the intersection of food and community, history and/or sustainability and cooking as a creative practice are preferred.
 
This is a year-round, 75% time position, schedule to be determined by the Deputy Director. Will include weekend and/or evening hours. This position is ideal for candidates within a 40 mile commuting radius. Limited, seasonal on-campus housing may be available. Position includes benefits package.
 
Essential Duties and Responsibilities:
Kitchen Management 
<ul>
<li>Sets and maintains the standard for exemplary community-focused customer service</li>
<li>Models positive, mindful, and energetic leadership and delegation on a daily basis</li>
<li>Coordinates and leads skills- and process- based training programs for culinary team</li>
<li>Delegates daily kitchen duties to team members and supports MODs in doing the same</li>
<li>Participates in inter- and intra-departmental meetings and on-line communications</li>
<li>Oversees culinary team members work schedules</li>
<li>Oversees the kitchen food and operations budget, including predictive forecasting</li>
<li>Maintains a professional, progressive, and safe work environment in compliance with Allegan County Health Department and NRA National Standards</li>
<li>Facilitates the upkeep and maintenance of culinary facilities and equipment including, but not limited to kitchen, surrounding service areas and bathrooms, dining areas, cold and dry storage, gardens, and outdoor preparation areas</li>
<li>Works with guests to understand and meet their dietary needs and allergy concerns, communicating daily matrix of dietary needs to team</li>
<li>Fosters positive, anticipatory service and guest interaction</li>
<li>Provides constructive, continual feedback and leads performance review process with culinary team members</li>
<li>Lead the development of a standardized recipe resource book</li>
</ul>
Food Preparation and Ordering
<ul>
<li>Sources, orders, and oversees inventory of food, beverage, equipment, cleaning supplies, and chemicals in accordance with assigned budget</li>
<li>Maintains a positive, active presence in the kitchen, leading by example, cooking and collaborating with the team to support day-to-day needs</li>
<li>Fosters opportunities for training, special events, skill-sharing and fostering an active learning community</li>
<li>Leads collaborative meal planning</li>
<li>Develops/maintains relationships with local vendors, actively establishing new relationships</li>
<li>Picks up or delegates pick-ups of ingredients at local purveyors, farmers market or other vendors</li>
<li>Establishes and upholds daily opening and closing checklists and ensures food preparation and service areas are clean and orderly</li>
<li>Ensures the consistent, high quality of food items served and that food preparation, serving, and labeling standards are met</li>
<li>Develops and implements an actionable vision for a more environmentally sustainable Ox-Bow kitchen, through initiatives such as composting, collaborations with local farms, focus on vegetarian cuisine, and more</li>
</ul>
Special Events
<ul>
<li>Provides visionary, operationally precise, collaborative leadership for all culinary aspects of special events both on-campus and off-site</li>
<li>Collaborates closely with the Events Manager, guest chefs, and staff members to ensure successful execution of special events</li>
</ul>
 
Essential Qualifications:
<ul>
<li>5+ years experience as chef or manager in a catering, cafeteria, kitchen, restaurant, or other high-volume professional culinary setting</li>
<li>Customer Service expertise</li>
<li>Food Safety Manager Certification</li>
<li>Allergen training by National Restaurant Association</li>
<li>Effective, brave, confident, and nuanced communicator</li>
<li>Knowledgeable and dexterous using all manner of complex kitchen equipment</li>
<li>Skilled and experienced in designing and communicating meal plans</li>
<li>Proficiency using digital tools to monitor and track inventory and maintain recipe records and budgets</li>
<li>Excellent time management and organizational skills</li>
<li>Proven leadership and creative abilities in a professional culinary context</li>
<li>Expert problem solver who thrives under pressure</li>
<li>Must be able to travel to and from Ox-Bows Saugatuck campus and/or various vendor locations in the West Michigan region</li>
</ul>
 
Preferred Qualifications:
<ul>
<li>Burgeoning knowledge of the culinary landscape, including sustainable practices and local farms, purveyors, and trends</li>
<li>Kitchen equipment maintenance experience/ability</li>
<li>Experience with conceptualizing and executing creative culinary events</li>
<li>Experience with veggie-forward, sustainable meal planning</li>
<li>A passion for the arts and familiarity with artist communities preferred</li>
</ul>
 
PHYSICAL DEMANDS AND WORK ENVIRONMENT
Physical Demands:
<ul>
<li>While performing the duties of this job, the employee must be able to stand and walk for extended periods of time and be able to move about in indoor and outdoor environments.</li>
<li>Operate computer, tools, and vehicles and must have the ability to use hands to move, set up, adjust, assemble, control, operate, or feel objects, tools or controls and reach with hands and arms.</li>
<li>Must be able to traverse uneven terrain and stairs</li>
<li>Constantly communicate and exchange information with team members and must be able to effectively communicate correct information</li>
<li>Read/comprehend, write, communicate orally, reasoning, and analytical abilities, and mental flexibility</li>
<li>Frequently move objects up to 50 pounds</li>
<li>The employee will routinely climb, bend, squat, kneel, crouch, and reach above shoulder</li>
<li>Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus to compare and distinguish administrative data.</li>
<li>Hearing ability to perceive the nature of sounds at normal speaking level with or without correction. Ability to receive detailed information through oral communication and to make discriminations in sound.</li>
</ul>
Work Environment: 
<ul>
<li>While performing the duties of this job, the employee is regularly working in an indoor and outdoor work environment, at times in high heat and humidity.</li>
<li>Working environments will sometimes involve hazardous materials and loud noise</li>
<li>Requires wearing common protective and safety equipment</li>
</ul>
<ul>
<li>Position may involve extended work hours, weekends, evenings, and holidays</li>
<li>Occasional travel required</li>
</ul>
 
Working At Ox-Bow
Ox-Bow School of Art, founded in 1910, offers a wide range of opportunities for artists at all stages of their careers. Our campus is nestled on a peninsular interdunal wetland in Saugatuck, MI. With programs that target degree-seeking students, professional artists and those new to the field, Ox-Bow builds a supportive frame in which artists can push their practices in new directions. Ox-Bows community is expansive and ever-evolving. Working at Ox-Bow is a unique experience. Our staff consists of both year-round and seasonal positions. Some staff live on campus during their working months, while others commute or work remotely both within the state of Michigan and beyond.
 
Working at Ox-Bow is working at the intersection of education, hospitality and culture. Together we seek to create a welcoming environment that nurtures the creative process while building community across generations, career stages, disciplines and identities. With over 100 years of arts education behind us, we have a vast community of alumni, including staff, students, resident artists, faculty, and community supporters, who love and care for Ox-Bow. Working at Ox-Bow is to become part of that community, and help sustain a historic non-profit arts organization for current and future generations of artists and art lovers.
 
At Ox-Bow we have a vision to be a place where a diverse mix of talented people want to come, lend their creativity, and work in support of an evolving, yet historic, art school. We pride ourselves on thinking and acting creatively, and recognize that part of what makes us a unique place for both our staff and students, is the talent and dedication of our employees.
Ox-Bow is committed to diversity and inclusion, we believe deeply in diversity of race, gender, sexual orientation, religion, ethnicity and national origin and work to reflect that in our classrooms, programming, faculty, staff and board.
 
Equal Opportunity Employment
Ox-Bow is committed to providing an inclusive and welcoming environment for its students, visitors, faculty, and staff, and to ensuring that educational and employment decisions are based on an individuals abilities and qualifications. Ox-Bow does not tolerate unlawful discrimination based on race, color, sex, religion, national origin, disability, age, sexual orientation, gender identity, military or former military status, or any other status protected by federal, state or local law, in its programs and activities, public accommodations or employment practices.

Head Chef

<h3>Job Description</h3>
Job DescriptionJob SummaryWe are seeking a talented Sous Chef to join our team. In this role, you will work the line and work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you.&nbsp; Responsibilities:&nbsp;
<ul>
<li>Create innovative menus according to the seasonal availability of ingredients and customer expectations</li>
<li>Prepare and plate food according to kitchen specifications</li>
<li>Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit</li>
<li>Supervise and coordinate all food preparation and presentation</li>
<li>Provide training and leadership for kitchen staff</li>
<li>Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price</li>
<li>Follow all food safety rules and regulations</li>
</ul>
Qualifications:&nbsp;
<ul>
<li>High school diploma/GED</li>
<li>Extensive previous culinary experience</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handler’s Certification</li>
<li>Advanced knowledge of culinary techniques and recipes</li>
<li>Ability to remain calm and thrive under pressure</li>
<li>Excellent management and leadership skills</li>
</ul>

Sous Chef

<h3>Job Description</h3>
Job Description
Position Title: Chef Manager
Reports To: Executive Chef
Salary: $75,000 to $80,000
Other Forms of Compensation:&nbsp;
a vision for creating remarkable events
FOOD FIRST. INSPIRED BY INGREDIENTS. GREAT SERVICE.
Our Approach
Since 1986, Occasions Caterers is a full service catering firm located in Washington DC and had built its premier reputation for flawless execution of elegant events. The Occasions’ team&nbsp;works closely with our clients to design, customize and create remarkable events.
We have grown in size but maintain a boutique approach with a focus on custom menus, creative décor, expert planning and gracious service.&nbsp;We craft experiences through food, design and hospitality to reﬂect our clients unique style, taste and vision. &nbsp;
Come join our team of inspired professionals and be a part of the unmatched scope of knowledge, resources and relationships to produce events that exceed our clients expectation and delight in every way.
Job Summary
This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success&nbsp;of both the&nbsp;culinary and food service operation.&nbsp;
Key Responsibilities:&nbsp;
<ul>
<li>Full culinary management of food service operation to include inventory, ordering and receiving</li>
<li>Knowledge of P&amp;L accountability and contract-managed service experience is desirable</li>
<li>Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products</li>
<li>Possesses a passion for sustainability</li>
</ul>
Preferred Qualifications:&nbsp;&nbsp;
<ul>
<li>Must have a working knowledge of HACCP</li>
<li>High volume luxury catering exp</li>
<li>Flexible schedule for events</li>
<li>Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control</li>
<li>Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Experience with exposition cooking&nbsp;needed</li>
<li>Knowledge of P&amp;L accountability and contract-managed service experience is desirable</li>
<li>ServSafe certified is a plus</li>
</ul>
Apply to Occasions Caterers today!
Occasions Caterers&nbsp;is a member of Compass Group USA
Click here to Learn More about the Compass Story
Compass Group is an equal opportunity employer.&nbsp; At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.&nbsp;We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
Req ID:1448400
Occasions&nbsp;
Gina Barbish&nbsp;

Chef Manager

<h3>Job Description</h3>
Job Description
Position Title:
Sous Chef 
 
Location:
Apex, North Carolina
 
Company Overview:
We are a full-service upscale restaurant committed to delivering extraordinary guest experiences through sincere hospitality, exceptional food quality, and a highly engaged team culture. With a passion for Italian cuisine and a commitment to operational excellence, we offer growth opportunities for hospitality professionals who strive for excellence.
 
Position Summary:
We are seeking an experienced Executive Chef with a strong background in Italian cuisine. This individual must lead by example, consistently delivering sincere hospitality to both guests and team members while maintaining high standards for professionalism, structure, and creativity.
 
Key Responsibilities:
<ul>
<li>Oversee all back-of-house (BOH) restaurant operations.</li>
<li>Execute all menu items with attention to recipe adherence and plate presentation.</li>
<li>Manage ordering, receiving, inventory, and proper storage of food items.</li>
<li>Ensure compliance with all food safety standards; maintain ServSafe certification.</li>
<li>Oversee financial performance, including food cost and labor management.</li>
<li>Develop and manage kitchen staff through training, coaching, and mentoring.</li>
<li>Schedule back-of-house team members and maintain optimal staffing levels.</li>
<li>Conduct bi-weekly inventory counts with team participation.</li>
<li>Maintain high standards for food quality, sanitation, and guest service.</li>
<li>Collaborate closely with front-of-house, back-of-house, and General Manager.</li>
<li>Foster a culture of sincere hospitality and teamwork throughout the restaurant.</li>
</ul>
Qualifications:
<ul>
<li>Minimum 3 years of experience in upscale full-service or fine dining as Executive Chef, Executive Sous Chef, or Chef de Cuisine.</li>
<li>Background in Italian cuisine preferred.</li>
<li>Passionate and committed to the hospitality industry.</li>
<li>Strong communication, leadership, and organizational skills.</li>
<li>Ability to remain calm and composed in high-pressure situations.</li>
<li>Highly self-motivated, disciplined, and professional in appearance and behavior.</li>
</ul>
Preferred Skills:
<ul>
<li>Experience with restaurant openings and new location launches.</li>
<li>Knowledge of structured systems and outside-the-box problem solving.</li>
</ul>
Compensation &amp; Benefits:
<ul>
<li>Excellent growth potential with multiple new openings planned.</li>
<li>Comprehensive training program.</li>
<li>Two weeks of paid time off annually.</li>
<li>Competitive benefits package: Medical, Dental, Vision, and Life Insurance.</li>
</ul>

<h3>Job Description</h3>
Job Description
A locally owned restaurant group is searching for an experienced Upscale Executive Chef to lead kitchen operations and deliver elevated yet approachable dining experiences. This role oversees culinary execution, cost controls, and team leadership in a high-volume, quality-focused environment. APPLY TODAY!
 
Executive Chef Benefits and Compensation:
<ul>
<li>Attainable bonus program</li>
<li>H/D/V packages</li>
<li>401K</li>
</ul>
Executive Chef Requirements and Qualifications:
<ul>
<li>Executive Chef or senior culinary leadership experience</li>
<li>Strong skills in team development, cost control, and kitchen operations in an upscale dining environment</li>
<li>Proven ability to lead, train, and inspire diverse culinary teams</li>
<li>Experience leading a proven scratch kitchen</li>
</ul>
Executive Chef Preferred Background and Skills
<ul>
<li>Experience in event and PDR execution</li>
<li>Expertise with steaks, chops, seafood, and shareable small plates</li>
<li>Ability to align food offerings with craft cocktails and wine programs</li>
<li>History of building positive kitchen culture and staff retention</li>
</ul>

Executive Chef

<h3>Job Description</h3>
Job Description Job Summary We are seeking a talented Chef to join our team. In this role, you’ll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that “wow,” we want to hear from you.&nbsp; Responsibilities:&nbsp;
<ul>
<li>Create menus according to season and customer research</li>
<li>Set up the kitchen with necessary tools and equipment</li>
<li>Prepare food and present it in an appealing manner</li>
<li>Supervise and delegate tasks to other team members</li>
<li>Maintain appropriate levels of inventory and restock when necessary</li>
<li>Follow all food safety regulations</li>
</ul>
Qualifications:&nbsp;
<ul>
<li>Previous experience as a chef or cook</li>
<li>Certification from culinary school preferred</li>
<li>ServeSafe or Food Handler’s Certification</li>
<li>Advanced knowledge of culinary techniques and recipes</li>
<li>Ability to remain calm and thrive under pressure</li>
<li>Excellent time management skills</li>
<li>Strong leadership skills</li>
</ul>

Chef

<h3>Job Description</h3>
Job Description

Morrison Healthcare&nbsp;is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members.
Job Summary
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. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.&nbsp;
Key Responsibilities:
<ul>
<li>Assists the&nbsp;Executive Chef with managing cost controls and control expenditures for the account</li>
<li>Assists the&nbsp;Executive Chef with planning and creating menus</li>
<li>Produces and execute catering events</li>
<li>Rolls out new culinary programs in conjunction with Company marketing and culinary team</li>
</ul>
Preferred Qualifications:
<ul>
<li>A.S. or equivalent experience</li>
<li>Some progressive culinary/kitchen management experience, depending upon formal degree or training</li>
<li>Catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences helpful</li>
<li>Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li>
<li>Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li>
<li>Must be willing to participate in client satisfaction programs/activities&nbsp;</li>
<li>ServSafe certified - highly desirable</li>
</ul>
Apply to Morrison Healthcare today!
Morrison Healthcare is a member of Compass Group USA
Click here to Learn More about the Compass Story
Associates at Morrison Healthcare are offered many fantastic benefits.&nbsp;
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Flexible Time Off</li>
<li>Paid Parental Leave</li>
<li>Holiday Time Off (varies by site/state)</li>
<li>Personal Leave</li>
<li>Associate Shopping Program</li>
<li>Health and Wellness Programs</li>
<li>Discount Marketplace</li>
<li>Identity Theft Protection</li>
<li>Pet Insurance</li>
<li>Commuter Benefits</li>
<li>Employee Assistance Program</li>
<li>Flexible Spending Accounts (FSAs)</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.&nbsp;For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply.
Applications are accepted on an ongoing basis.
Morrison Healthcare maintains a drug-free workplace.
Req ID:&nbsp;&nbsp;1462818
Morrison Healthcare&nbsp;
Joshua Ryan Keith&nbsp;
[[req_classification]]&nbsp;

<h3>Job Description</h3>
Job Description​At Piatti Laguna Beach, we're bringing a new dining experience to the coast, blending timeless Italian flavors, handcrafted dishes, and a warm, inviting atmosphere. As part of the Palisades Hospitality family, we embrace an innovative culture that values the passion and personal investment of every team member, from the top down.
We're seeking an Executive Chef who is eager to champion our brand and shape an exceptional dining experience. Candidates should have strong expertise in restaurant financial management, including the ability to analyze profit and loss statements. At Piatti, we value positivity, passion, and a commitment to creating memorable moments for our guests.
 
The ideal candidate has experience in Italian cuisine including knowledge of cooking techniques and preparation, knowledge of banquet operations, budget management and cost control as well as proficiency in food safety and hygiene. Leadership experience is key with 5+ years as either a CDC or Executive Chef supervising a team of food preparation staff, with the ability to teach and motivate your team. Teamwork is crucial to our company culture and a core aspect of this leadership position. 
 
A LITTLE ABOUT US
Established in 1987, Piatti is a fresh take on the neighborhood Italian trattoria offering Italian cuisine, finely-crafted, with authenticity. The soul of the menu is our house-made pasta that we roll, cut and cook by hand everyday. Piatti combines a warm, inviting atmosphere, seamless service and gourmet takeaway experience with Piatti Provisions; a new retail and pasta shop. Whether dining in or taking home, Piatti brings friends and family together.
 
​WHAT WOULD YOU DO AS EXECUTIVE CHEF?
The Executive Chef is responsible for the daily operations of the kitchen. They are responsible for both short- and long-range planning including the development and execution of new menus and pricing, equipment, and budget planning, cost control, and profit contribution to the restaurant/hotel. They have overall responsibility for the day to day activities in the kitchen and for maintaining complete control of the kitchen at all times and to command the respect of the kitchen staff. The Executive Chef directly supervises kitchen staff with responsibility for hiring, inspiring, coaching, and performance management. They are responsible for maintaining food safety, sanitary and safety standards in the workplace. They will work hand-in-hand with the General Manager to focus on the vision of the restaurant. In this leadership role, the Executive Chef serves as a role model and mentor to the kitchen staff and must maintain a professional appearance and demeanor at all times.
 
ARE YOU THE EXECUTIVE CHEF WE'RE LOOKING FOR? To be successful in the Executive Chef role at our restaurant, several key skills are necessary. First and foremost, strong communication skills are essential. Remaining calm under pressure and making sound decisions quickly is crucial in the fast-paced kitchen environment. You should possess excellent problem-solving skills and good judgment to analyze and resolve any issues that may arise during service. Detail orientation is important to ensure that all dishes are prepared with precision and adhere to our quality standards.
Being able to work closely with vendors and front-of-house staff is necessary, as is the ability to multitask and prioritize tasks effectively. As Executive Chef, you will work in a collaborative team environment, so being a team player and providing support to your colleagues is crucial. Flexibility, adaptability, and a willingness to lend a helping hand are all qualities we value.​ Basic computer skills are required to navigate recipe systems, order supplies, and complete administrative tasks. Additionally, the ability to perform basic mathematical calculations is important for portioning ingredients and managing inventory.
 
Piatti is a division of Palisades Hospitality, a Northern-California based bespoke hospitality management company that manages and develops a curated portfolio of 20+ hotels and restaurants and provides industry-tailored financial, design and development consulting services. Palisades is committed to creating design-driven, dynamic spaces thoughtfully rooted in their locale and that leave a lasting impact on our guests and in their communities.
Palisades Hospitality offers the following benefits for eligible full time employees:
Health: Medical, Dental, Vision, Life, Flexible Spending Accounts, Health Savings Accounts, Legal, Transportation,
Retirement: 401k Retirement savings program is available for all full and part time employees over the age of 18
Perks: All employees are eligible to enjoy a Travel + Dining Discount to stay and dine at sister locations. Employees celebrating years of service are recognized with a bonus award for milestone years

<h3>Job Description</h3>
Job Description
Chef Operator [Executive Chef/General Manager]
COMPENSATION:
Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential
PERKS AND BENEFITS: 
<ul>
<li>16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers)</li>
<li>Health Insurance (Medical, Dental, and Vision)</li>
<li>Paid Time Off </li>
<li>401K Program</li>
<li>Phone Reimbursement</li>
<li>Commuter Benefits</li>
<li>Complimentary DIG Meals every day</li>
<li>Short-Term Disability</li>
</ul>
ABOUT THE ROLE: 
As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. 
Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. 
ABOUT THE TEAM: 
Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs!
YOU WILL: 
<ul>
<li>Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales.</li>
<li>Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team. </li>
<li>Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged. </li>
<li>Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed. </li>
<li>Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease. </li>
<li>Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same.</li>
<li>Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations.</li>
<li>Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians.</li>
<li>Review &amp; collaborate on people development plans with the Field Leadership team to build thoughtful succession plans.</li>
<li>Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts &amp; Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals. </li>
<li>Strictly uphold Dig's anti-discrimination and anti-harassment policies.</li>
</ul>
YOU HAVE: 
<ul>
<li>3 - 5 years minimum kitchen or operational restaurant management experience.</li>
<li>A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen. </li>
<li>The willingness to roll up your sleeves and pitch in whenever and wherever necessary.</li>
<li>The demonstrated skills to motivate and develop a high-performing team.</li>
<li>The discipline and desire to create systems and organization within fast changing environments.</li>
<li>Excellent communication skills and an eye for detail.</li>
<li>Strong computer skills. You can navigate multiple digital ordering systems with ease.</li>
<li>Ability to learn technological platforms and work systematically with them.</li>
<li>Familiarity with restaurant costing and inventory software.</li>
<li>The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations.</li>
<li>The desire for professional improvement and the process of learning.</li>
<li>The drive to network and build strong ties in your restaurant's community.</li>
<li>The ability to take many variables to find the best solution to a problem.</li>
<li>Your Department of Health and/or ServSafe certification.</li>
</ul>
COMPENSATION:
Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential
Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG.
Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors
ABOUT US: To learn more about our mission and food please visit our website at: <a href="https://www.diginn.com/mission" target="_blank">https://www.diginn.com/mission</a>
NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply
ADDITIONAL ROLE NOTES: 
The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.
Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Chef Operator

<h3>Job Description</h3>
Job Description
Join the culinary team at our beautiful hotel as our Sous Chef. The sous chef oversees the kitchen operations, supervising staff, and preparing food under the executive chef.&nbsp;Key responsibilities involve managing staff schedules, training new employees, handling inventory and ordering, assisting with menu planning, and ensuring food quality and safety standards are met.
Responsibilities:
<ul>
<li>Kitchen management:&nbsp;Manage day-to-day kitchen operations, ensure smooth workflow, and supervise all kitchen stations</li>
<li>Staff management:&nbsp;Supervise and delegate tasks to kitchen staff, create work schedules, conduct performance reviews, and handle hiring and training for new employees</li>
<li>Food preparation:&nbsp;Prepare high-quality food and dishes, assist with menu planning and development, and ensure all food meets established standards and specifications</li>
<li>Inventory and ordering:&nbsp;Manage inventory, order supplies, ensure ingredients are fresh, and monitor food costs</li>
<li>Quality and safety:&nbsp;Enforce strict food safety and sanitation rules, and ensure kitchen equipment is maintained and in good working order</li>
</ul>
 
Qualifications:
<ul>
<li>A formal culinary education (degree or diploma) is beneficial but not always required</li>
<li>Previous experience in a kitchen role is necessary, often gained through promotion to the sous chef position</li>
<li>Strong culinary and cooking skills</li>
<li>Leadership and teamwork abilities</li>
<li>Excellent communication skills</li>
<li>Time management and multitasking capabilities</li>
<li>Attention to detail</li>
</ul>
About Company 
Set in the historic Washington Education Center building at the base of the 40th Street Bridge, TRYP Pittsburgh | Lawrenceville is a boutique neighborhood hotel located in the center of what TIME and Money Magazines named “The Coolest Neighborhood in America.” Steeped in neighborhood history and adorned with local art, the 108-room hotel is home to two restaurants, a coffee bar, spectacular rooftop city and neighborhood views, and two distinct event spaces for celebrations and events.
TRYP Pittsburgh | Lawrenceville is a local gathering place and a hidden gem destination just 3 minutes from Downtown Pittsburgh, 30 minutes from Pittsburgh International Airport, in the heart of one of the City's most celebrated art, dining, and shopping districts.

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