<h3>Job Description</h3>
Job Description
Serve as “second-in-command” of the kitchen: assist the Executive Chef in supervising all food production for all food dinning room outlets and any other functions at the hotel. Assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Because of the fluctuating demands of the bar/ restaurant operations, it may be necessary for each employee to perform a multitude of different functions; therefore, as an essential part of your job, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed.
Company DescriptionHotel and Restaurant 
<h3>Company Description</h3>
Hotel and Restaurant

Sous Chef

<h3>Job Description</h3>
Job DescriptionPosition Description: Provide Back of House leadership at the restaurant level. Direct and support the Back of House team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Research and develop new menu items and daily features in keeping with the ARP brand. For over 30 years, Caf Tu Tu Tango has been a must-visit landmark of Orlandos International Drive. Celebrate the fusion of art and cuisine with our vibrant collection of shareable small plates inspired by global flavors.Cafe Tu Tu Tango in Orlando is part of Alexandria Restaurant Partners. Our locations include Adas on the River, Barca Pier &amp; Wine Bar, Caf Tu Tu Tango, Mias Italian Kitchen, Palette 22, Theismanns, The Royal, and Volas Dockside Grill &amp; Hi-Tide Lounge. Position Responsibilities: Key Accountabilities include, but are not limited to: Manage adherence to ARPs quality standards, operating systems/procedures, and food sanitation &amp; safety regulations/requirements. Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organizations talent pipeline and drive growth. Coach and mentor by providing well-rounded training programs with opportunities to cross-train positions. Experienced in hiring the best candidates for each position. Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations. Certified and well-versed in sanitation controls with the ability to audit. Well-developed conflict resolution skills and strong interpersonal skills. Impacts restaurant profitability through effective financial management. Represent, support, and protect the ARP brand. Knowledge, Skills and Abilities: Qualifications - Qualifications: Minimum 5-7 years of progressive kitchen leadership in an upscale, high-volume full-service restaurant. Experience with scratch Italian cooking Strong coaching and mentoring approach, with a track record of building a talent pipeline and promoting from within. Adept at creating a culture of accountability, empowerment, and service excellence. Effectively manages all aspects of daily kitchen operations, including labor management, inventory control, purchasing, and scheduling. Knowledgeable of health, safety, and compliance regulations for upscale dining environments. Proficient in budgeting, forecasting, and P&amp;L management. High-level organizational skills with multi-task capabilities. High level of attention to detail and follow-through. Computer proficiency with a strong knowledge of Microsoft platforms. Highly self-motivated, entrepreneurial spirit, results-driven, and profit-oriented. Key Attributes: Energetic, polished, articulate, and professional demeanor. Excellent written and verbal communication skills. Able to interact effectively with ownership, vendors, and staff. Strong conflict-resolution and problem-solving abilities. Dynamic, emotionally intelligent leader with a people-first mindset. Leads with humility, confidence, and integrity. Strong sense of urgency, attention to detail, and pride in execution. Grace under pressure. Physical Requirements: Able to stand, sit, or walk for extended periods. Able to grasp, lift, and/or carry up to 50 lbs. as needed. Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation. Able to work in a confined area. Able to withstand changes in temperature, occasional smoke, steam, and heat. Additional Information: People are the core of our business. Thats why our benefits include: Eligible for a monthly profit-sharing bonus. 401K (after a year of working at least 1000 hours). Free Health Insurance (after 6 months, averaging 30+ hours/week) Life Insurance Vision &amp; Dental Insurance Complimentary dining privileges at any of our ARP locations. Opportunity for personal and professional growth. $85,000.00 - $95,000.00 Annually

Executive Chef

<h3>Job Description</h3>
Job Description

Position Title: EXECUTIVE CHEF I
Shift: &nbsp;Mostly M-F 6-4 Some Nights and Weekends
Salary: $60,000 - $63,000
Other Forms of Compensation:&nbsp;
&nbsp;
At over 300 college &amp; universities around the country,&nbsp;Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success.
We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you.&nbsp;
Job Summary
&nbsp;
&nbsp;
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.&nbsp;
&nbsp;
Key Responsibilities:
&nbsp;
<ul>
<li>Plans regular and modified menus according to established guidelines</li>
<li>Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality</li>
<li>Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards</li>
<li>Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned</li>
<li>Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed</li>
<li>Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products</li>
<li>Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits</li>
<li>Follows facility, department, and Company safety policies and procedures to include occurrence reporting</li>
<li>Participates and attends departmental meetings, staff development, and professional programs, as appropriate</li>
</ul>
&nbsp;
Preferred Qualifications:
&nbsp;
<ul>
<li>A.S. or equivalent experience</li>
<li>5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training</li>
<li>Extensive catering experience a plus</li>
<li>High volume, complex foodservice operations experience - highly desirable</li>
<li>Institutional and batch cooking experiences</li>
<li>Hands-on chef experience a must</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 Chartwells Higher Education today!
Chartwells Higher Education is a member of Compass Group USA
Click here to Learn More about the Compass Story
&nbsp;
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.
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.&nbsp;
Applications are accepted on an ongoing basis.
Chartwells Higher Ed maintains a drug-free workplace.
Associates at Chartwells Higher Ed&nbsp;are offered many fantastic benefits.
<ul>
<li>Medical</li>
<li>Dental</li>
<li>Vision</li>
<li>Life Insurance/ AD</li>
<li>Disability Insurance</li>
<li>Retirement Plan</li>
<li>Paid Time Off</li>
<li>Holiday Time Off (varies by site/state)</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>
<li>Paid Parental Leave</li>
<li>Personal Leave</li>
</ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
<a href="https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_ChartwellsHED.pdf" target="_blank">https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTranspa…</a>
Req ID:&nbsp;1494727
Chartwells K12&nbsp;
Brandy Wilson&nbsp;
[[req_classification]]&nbsp;

EXECUTIVE CHEF I

<h3>Job Description</h3>
Job Description
At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality.
Our&nbsp;people are our secret sauce&nbsp;to our success and mission of Creating Great Guest Memories.&nbsp;We are always looking for individuals who have what it takes to grow with us and share in our success.&nbsp;
Why Join Our Team?
Comprehensive Benefits Package
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. 
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Voluntary Short Term Disability Insurance – Employee Paid. 
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Voluntary accident, Hospital Indemnity, and Critical Illness &amp; Cancer Insurance – Employee paid. 
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Traditional and Roth 401(k) Plan – All Employees
Exclusive Perks &amp; Growth Opportunities
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Employee Dining Discounts and/or Complimentary Onsite Meals
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Career Development &amp; Limitless Growth Opportunities
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations.
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Paid Time Off
·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Employee Assistance Program (EAP)
 Commuter and Dependent Care Benefits
Here are some of the sizzling benefits of working for us: 
<ul>
<li>Training:&nbsp;At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience.&nbsp;We offer a 5-week paid training course.</li>
<li>Fun working environment:&nbsp;You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow.</li>
<li>Free shift meals:&nbsp;We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day.</li>
<li>Benefits are important:&nbsp;We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family.</li>
<li>Competitive Pay:&nbsp;Along with a competitive paycheck, you will have an opportunity to be well rewarded.&nbsp;*This position is eligible for tips!*</li>
</ul>
Position Summary:
Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests.&nbsp; Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests.&nbsp; Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized.&nbsp; Prepares and sets up food for cooking and side orders.&nbsp; 
Essential Functions and Responsibilities:
In accordance with Benihana’s service and cooking procedures:

<ul>
<li>Greets and welcomes guests within 15 minutes of their teppan order(s).&nbsp; </li>
<li>Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous.</li>
<li>Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries.&nbsp; </li>
<li>Responds promptly and courteously to guest requests</li>
<li>Asks guests for cooking preference, as applicable, and follows guest instructions.</li>
<li>Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers).</li>
<li>Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. </li>
<li>Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). </li>
<li>Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures.</li>
<li>Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods.</li>
<li>Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes.</li>
<li>Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling.&nbsp; </li>
<li>Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room.</li>
<li>Adheres to Company guidelines on alcoholic beverage service.</li>
<li>Presents a clean and neat appearance and uses a courteous manner with all guests. </li>
<li>Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs.</li>
<li>Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests.</li>
<li>Performs other duties as assigned by a supervisor.</li>
</ul>
&nbsp;Education/Experience:

<ul>
<li>Must have a High School diploma or GED.</li>
<li>Must be able to successfully pass Benihana chef training program</li>
<li>Previous experience as chef or cook highly desirable</li>
</ul>
 We use eVerify to confirm U.S. Employment eligibility.

Teppan Chef

<h3>Job Description</h3>
Job Description
The Hilton Charlotte University has an exciting opportunity to join our team a the Executive Chef. The EC coordinates activities of and directs training of cooks and other kitchen employees engaged in the preparation and presentation of quality food at a cost level consistent with management objectives. Must be a hands-on leader with extensive experience in banquets, events, and outlet F&amp;B operations.
Responsibilities:
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: 
<ul>
<li>Hires, trains, schedules, and reviews all departmental staff. </li>
<li>Checks the quality of work, monitors improvements, and performance. </li>
<li>Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account the probable number of guests, marketing conditions, popularity of various dishes, and recency of the menu. </li>
<li>Estimates food consumption and purchases or requisitions food and kitchen supplies. </li>
<li>Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. </li>
<li>Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production.</li>
<li>Observes and enforces methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in the prescribed manner. Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met. </li>
<li>Maintains and records daily and monthly inventories and directs all necessary food ordering. </li>
<li>Tests cooked foods by tasting and smelling. </li>
<li>Devises special dishes and develops recipes. </li>
<li>Establishes and enforces nutrition and sanitation standards. </li>
<li>Participates in BEO meetings. </li>
<li>Maintains the safety and security of all kitchen areas. </li>
<li>Ensures the proper handling of all kitchen equipment, i.e., slicer, grills, dishwasher. Participates in weekly staff meetings. </li>
<li>Performs other duties as assigned by management. </li>
</ul>
 
SUPERVISORY RESPONSIBILITIES: 
<ul>
<li>Manages subordinate supervisors who supervise a total of 10 to 15 employees in the Kitchen Department. </li>
<li>Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. </li>
<li>Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems. </li>
</ul>
 
TRAINING NEEDS: 
<ul>
<li>Training in providing quality guest service, Safety and Sanitation Certified, management skills training, and culinary arts training. </li>
</ul>
 
PHYSICAL DEMANDS: 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and talk or hear. The employee must regularly lift and/or move up to 100 pounds and frequently lift and/or move more than 50 pounds. While performing the duties of this job, the employee is frequently exposed to extreme heat.
Qualifications:
<ul>
<li>Prior chef experience is required.</li>
<li>Hotel experience preferred but not required.</li>
<li>Excellent leadership skills.</li>
</ul>
About Company 
Our lakeside hotel is located in Charlotte, NC, a half-mile from The University of North Carolina at Charlotte and steps from The Shoppes at University Place. PNC Music Pavilion and the Charlotte Motor Speedway are 10 minutes away. Features include a seasonal outdoor pool, patio seating with fire pits, a café serving Starbucks coffee, an on-site restaurant/bar, 20,000 square feet of meeting/event space, a 24-hour fitness center, and walking trails. Since 1987, Hilton Charlotte University Place has continued to welcome guests from all over the world for meetings, conventions, social gatherings, weddings, and more!

<h3>Job Description</h3>
Job Description
Executive Chef:
The Director of Culinary is responsible for the development of all culinary aspects with emphasis on product under the DeRomo’s brand for the restaurant to ensure the highest level of customer service, fresh gourmet foods and outstanding dining experiences. This is a fixed term role with opportunity of continuation.
Salary commensurate with experience and education.
Essential Functions:
<ul>
<li>Supervises all Food and Beverage operations to assure a continual level of outstanding product and customer service</li>
<li>Ensures a culture of continuous improvement, and creates a team that works to take care of each other</li>
<li>Ensure that guest service goals are met and exceeded in each Food and Beverage area</li>
<li>Assists with budget preparation and monitors throughout the fiscal year to attain goals</li>
<li>Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met</li>
<li>Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized. Meets or exceeds gross profit margins</li>
<li>Helps plan and approve external and internal marketing and sales promotion activities for all food and beverage including banquet functions</li>
<li>Manages short and long-range training and development for culinary team</li>
<li>Reviews the menus and food products proposed for all outlets and special events</li>
<li>Establishes quantity and quality output standards for personnel in all positions within the food/beverage departments</li>
<li>Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages and food safety and sanitation</li>
<li>Researches competitive sets to aid in strategic planning and impact revenue</li>
<li>Monitors market trends and develops an analysis of the cost/profit benefits</li>
<li>Develops and implements policies and procedures for food and beverage departments</li>
<li>Monitors purchasing and receiving procedures for products, including packaging and supplies to ensure proper quantity, quality and price for all purchases</li>
<li>Researches and reviews new techniques for food presentation and service in a manner and variety to maximize guest satisfaction and to minimize operating costs</li>
<li>Greets guests and oversees actual service on a routine, random basis</li>
<li>Develops on-going professional development and training programs for food production</li>
<li>Serves as a member of the property Executive Committee</li>
<li>Maintains appearance, upkeep and cleanliness of all food and beverage equipment and areas, including storage rooms and back of house areas.</li>
<li>Monitors employee dress codes according to policies and procedures</li>
<li>Approves all product invoices and oversees physical inventory</li>
<li>Trains, follows and promotes Columbus Hospitality’s Core Values</li>
</ul>

<h3>Job Description</h3>
Job DescriptionPosition Description: Alexandria Restaurant Partners (ARP) owns and operates ten unique full-service restaurants across Orlando, FL, and Alexandria, VA, with a hyper-local strategy that capitalizes on community ties, its guest base, and dedicated team members. With a portfolio of multi-million-dollar restaurants, strong profitability, and minimal debt, ARP aims to be the best in the nationnot the biggestby achieving operational excellence, leading with integrity, and maintaining transparency. Purpose: Provide Back of House leadership at the restaurant level. Direct and support the Back of House team to ensure the consistent execution of Alexandria Restaurant Partners (ARP) quality standards, operating systems, procedures, principles, values, mission, core values, and culture. Position Responsibilities: Key Accountabilities: Manage adherence to ARPs quality standards, operating systems/procedures, and food sanitation &amp; safety regulations/requirements. Actively develop the hourly Back of the House team to support the organizations talent pipeline and drive growth. Coach and mentor all team members by providing well-rounded training programs with opportunities to cross-train positions and advance their scope of responsibilities. Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations. Well-developed conflict resolution skills and strong interpersonal skills. Write accurate prep sheets. Represent, support, and protect the ARP brand. Knowledge, Skills and Abilities: Qualifications - Minimum 1-year experience as a Back of House manager in a high-volume restaurant or minimum 6 months experience in Back of House with ARPHigh-level organizational skills with multi-tasking capabilities. Culinary school background a plus. Ability to speak and understand English. Ability to speak and understand Spanish is a plus. Communicates effectively. Dependable, reliable, and highly motivated. Excellent interpersonal and relationship-building skills. Detail orientated. Adaptable, able to change priorities and manage workloads with minimum direction. Physical Requirements: Able to work 10-hour plus shifts. Able to stand, sit, or walk for extended periods. Able to grasp, lift, and/or carry up to 50 lbs. as needed. Able to withstand changes in temperature, occasional smoke, steam, and heat. Finger/hand dexterity to operate kitchen machinery and knives. Able to work in a confined area. Must possess hearing, visual, and sensory abilities to observe and detect emergencies; and to distinguish product, taste, texture, temperature, presentation, and preparation. $58,000.00 - $68,000.00 Annually

<h3>Job Description</h3>
Job Description
The role…
At Soho House a Sous Chef is motivated to positively influence the kitchen team to follow the direction of Executive Chef and Executive Sous Chef in planning, organizing and managing the Kitchen Department according to company policies and state standards. As the Sous Chef, your duties will include recruiting and training new employees, adhering to allergy procedure and food preferences as well as working with the Executive Chef on developing new menu options.
A successful Sous Chef is a strong communicator, organized and showcases in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment and processes. We hope that you're a operationally creative professional with strong leadership and management experience looking to share their passion for food by delivering an experience through the dishes they create.
Main Duties
<ul>
<li>Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure</li>
<li>Maintain Health and Safety standards set by Soho House, local and regional government</li>
<li>Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business </li>
<li>Support "Cook House" education and training demos, trips and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation</li>
<li>Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served</li>
<li>Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable</li>
<li>Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations</li>
<li>Instill teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations</li>
</ul>
Required Skills/Qualifications:
<ul>
<li>Minimum of 3-4+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes</li>
<li>Culinary trained and professional who is passionate and curious to develop and grow as a Chef</li>
<li>Experienced managing P&amp;L's, labor, purchasing, vendors and quality control while providing results in revenue</li>
<li>Must possess consistent and stabile work experience &amp; encompass the desire to operationally support the business as an individual contributor and leader</li>
<li>Must encompass Food Serve Safe certification and have experienced with local sanitation regulations</li>
<li>Well-versed and timely email etiquette as well as written and verbal communication</li>
<li>Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations</li>
<li>High school diploma or equivalent trade school certification</li>
</ul>
Physical Requirements
<ul>
<li>Must be able to seize, grasp, turn and hold objects with hands.</li>
<li>Must be able to work on your feet for at least 8 hours.</li>
<li>Fast paced movements are required to go from one part of the club to others.</li>
<li>Must be able to move, pull, carry, or lift at least 40 pounds.</li>
<li>Occasionally kneel, bend, crouch and climb as required.</li>
</ul>
Why work with us...
Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career.
<ul>
<li>Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental &amp; Vision as well as Retirement fund with a 2% match</li>
<li>Paid Time Off: Full- Time Employees have sick day's + vacation days</li>
<li>Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically</li>
<li>Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability</li>
<li>Learning &amp; Development: An extensive range of internally and externally run courses are available for all employees.</li>
<li>Cookhouse &amp; House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all.</li>
<li>Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to.</li>
<li>Team Meal: Whilst on duty in our Houses &amp; Restaurants you will be provided with a substantial meal free of charge.</li>
</ul>
In accordance with New York law, the salary range for this role if filled within New York is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$80,000—$85,000 USD

<h3>Job Description</h3>
Job Description
Italian-American Seafood and Grill restaurant located in Ocean Drive looking for an experienced head chef on full-time basis to organize kitchen scheduling and inventory reporting. Family owned restaurant. English and Spanish preferred. Salary based depending on experience.

Head Chef

<h3>Job Description</h3>
Job Description
Island Fresh Cafe in beautiful Paia, Maui is looking to add to our amazing team! We are currently hiring for the following positions:
• Server (Part-Time or Full-Time) • EXPERIENCED Cook (Breakfast Lunch Shifts)
Who We’re Looking For: ☕ Friendly, reliable, and professional MUST BE EXPERIENCED&nbsp; Someone who enjoys working in a positive, community-focused, fast-paced environment Must be legal and have working papers&nbsp;
What We Offer: ✅ EXCELLENT PAY&nbsp; ✅ Fun, supportive work environment ✅ Consistent daytime hours (no late nights!) ✅ A beautiful location in the heart of Paia
How to Apply: Please reply to this ad with: ✔ Your resume (or a brief description of your work experience) ✔ Your availability ✔ The position you’re applying for
Or stop by in person at: Island Fresh Cafe 381 Baldwin Ave, Paia, HI 96779
Mahalo for your interest — we can’t wait to meet you! &nbsp;

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