<h3>Job Description</h3>
Job Description
Overview
The incumbent in this position is responsible for planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work of the kitchen personnel, and keeping with all Hard Rock Hotel &amp; Casino Sacramento at Fire Mountain quality standards. This role is responsible for enhancing the food product that is presented to guests, making changes to respond to marketplace and guest needs and recommending changes in food product as a result of market research.
 
Responsibilities
ESSENTIAL FUNCTIONS:
(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)
<ul>
<li>Creates an atmosphere that induces guests to make Hard Rock Hotel &amp; Casino Sacramento at Fire Mountain their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service.</li>
<li>Hires, trains, motivates, evaluates, and supervises staff in order to ensure that employees receive adequate guidance and resources to accomplish established objectives.</li>
<li>Manages Hard Rock Hotel &amp; Casino Sacramento at Fire Mountain food outlets, and kitchen personnel.</li>
<li>Understands vision and department objectives, standards, guidelines, and budget to achieve effective supervision of department.</li>
<li>Establishes and maintains training and development procedures to ensure superior guest service standards are achieved.</li>
<li>Creates and plans menus considering marketing conditions, popularity of various dishes, recent menus, and religious or other holidays.</li>
<li>Actively evaluates sales data and feedback scores to update, create, and maintain departmental menu programs and special event programs.</li>
<li>Checks methods of food preparation and cooking, sizes of portions, and garnishing of foods by tasting.</li>
<li>Procures food supplies and kitchen equipment from approved suppliers as needed and approve the quality of foods received.</li>
<li>Responsible for storage of food items to ensure quality of food and compliance with health requirements. </li>
<li>Responsible for implementing and managing team members on all food safety practices.</li>
<li>Actively involved with purchasing department to ensure high quality of food products. </li>
<li>Consults with catering sales manager and clients to create, adapt, and tailor special menus as needed.</li>
<li>Responsible for tracking food cost variances and adjusting such prices to food items that will result in net profit.</li>
<li>Required to meet budgetary guidelines for food cost, labor cost and miscellaneous costs.</li>
<li>Attend and participate in meetings, completing follow-up as assigned.</li>
<li>Perform work regularly and predictably.</li>
<li>Responsible for cleaning and sanitizing work and public spaces.</li>
<li>Other duties as assigned.</li>
</ul>
 
Qualifications
EDUCATION AND /OR EXPERIENCE REQUIREMENTS:
(Related education and experience may be interchangeable on a year for year basis)

This knowledge and these abilities are typically acquired through the completion of a high school diploma or equivalent, as well as a degree from a certified food service program, apprenticeship, culinary school, or equivalent. Previous supervisory experience required and 1 years’ experience as Banquet Chef or encompassing roll with 500+ cover counts in a 4-star or 5-star establishment with sizeable conference and banqueting facilities.
ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc):
<ul>
<li>Must obtain and maintain valid licenses / certifications per Federal, State, and Gaming regulations.</li>
<li>Must successfully pass background check.</li>
<li>Must successfully pass drug screening.</li>
<li>Must be at least twenty-one (21) years of age.</li>
<li>Must successfully pass ServeSafe Certifications</li>
</ul>
KNOWLEDGE OF:
<ul>
<li>Pertinent federal, state, and local laws, codes, and regulations.</li>
<li>All applicable health, sanitation, and licensing ordinances.</li>
<li>Food products, standard recipes, and proper preparation.</li>
<li>Computer programs and applications.</li>
<li>Standard safety and sanitation practices for food and beverage service.</li>
<li>Complete understanding of kitchen operations.</li>
<li>Demonstrated organizational skills, budgeting experience and full understanding of financials.</li>
</ul>
ABILITY TO:
<ul>
<li>Use all tools associated with the position including but not limited to knives, slicers, and choppers.</li>
<li>Review and comprehend recipes and other necessary documentation.</li>
<li>Inspect quality of all food items.</li>
<li>To plan, prepare, and execute both plated and buffet functions for up to 2500pp in multiple venues.</li>
<li>Deliver a service level which creates an atmosphere that makes our guests want to return, giving each guest a positive, memorable entertainment experience.</li>
<li>Routinely go above and beyond in the accomplishment of position responsibilities in an effort to play a role in the achievement of organizational goals.</li>
<li>Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.</li>
<li>Communicate clearly and concisely, both orally and in writing.</li>
<li>Observe and direct actions of subordinates.</li>
<li>Participate in the development and administration of goals, objectives, and procedures. </li>
<li>Establish and maintain effective working relationships with those contacted in the course of work.</li>
<li>Be flexible to work varying shifts and time schedules as needed.</li>
<li>This position spends time on the Sacramento floor, and is subject to varying levels of crowds and noise, and the severity of which depends upon guest volume. This position is also subject to varying extreme heat and cold.</li>
</ul>

CHEF - BANQUET

<h3>Job Description</h3>
Job Description
Sous Chef - Mission Community College in Santa Clara CA. 
Join our culinary excellence team where you can lead with hospitality, elevate every meal, and create unforgettable dining experiences in a community college that feels like home!
Compensation: $33-$37/hour
Schedule: Monday-Friday, 7am-4pm
Your impact
As a Sous Chef in a school cafeteria, you’ll help deliver an exceptional breakfast and lunch experience that reflects the comfort, elegance, and wellness values of our community. You’ll support the Food Service Director and chef manager with creativity, precision, and care.
What you will do
<ul>
<li>Ensure client and students satisfaction through high-quality food production and fast service.</li>
<li>Communicate effectively across all levels—management, clients, students, and team members.</li>
<li>Follow standardized recipes and maintain consistency in flavor and appearance.</li>
<li>Maintain accurate inventory and ensure FIFO practices in all storage areas.</li>
<li>Execute timely production of menu items for café and catered events.</li>
<li>Uphold sanitation standards and ensure workstations are clean and organized.</li>
<li>Label and date all prepared items according to food safety protocols.</li>
<li>Prepare proteins, vegetables, starches, and other ingredients using scratch cooking methods.</li>
<li>Other duties as assigned.</li>
</ul>
What you will need
<ul>
<li>3+ years of restaurant experience; campus or healthcare experience a plus.</li>
<li>Experience in a professional kitchen environment with scratch cooking.</li>
<li>Culinary Arts degree preferred.</li>
<li>ServSafe® Certification required.</li>
<li>Proficient in Microsoft Office and kitchen management software.</li>
<li>Ability to pass background, drug test, fingerprints and TB test.</li>
</ul>
Physical and Sensory Requirements
Requires mobility to stand and walk extensively during meal preparation and service. Lifting, carrying trays, and boxes, up to 25 pounds. Pushing/Pulling Food Hot Boxes up to 50 pounds. Bending and stooping for access to carts, food, trays, and other kitchen equipment. Manual dexterity for the use of kitchen utensils and tools. Visual acuity for reading menus, labels, and directions. Hearing ability to respond to verbal communications. Exposure to hot and cold temperatures. Taste and Smell to assess food quality, freshness, and adherence to dietary requirements. Ability to distinguish colors for food presentation.
Ensuring that the Dining Services Manager meets these physical and sensory requirements is crucial to their ability to contribute effectively to the well-being of well-run, safe, and functioning dining rooms.
At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. 
Who We Are
Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".
What’s in it for you
Join our team! You will be a valued and integral part of our team from day one. You will have supportive and diverse colleagues and compassionate management. Opportunities for learning and development, cross-training, and career growth. Competitive pay and annual evaluations for pay increases. Interaction with our senior population allows for the development of communication and interpersonal skills, and you can gain a deep sense of fulfillment from making a positive difference in the lives of others.
Benefits
<ul>
<li> Comprehensive medical, dental and vision benefits with several plan options to choose from, provided by Blue Cross. HSA and FSA plan available</li>
<li> Generous Accrued Paid Time Off and Leave programs</li>
<li> 401K Retirement Plan with company match</li>
<li> Voluntary Short-Term Disability</li>
<li> Holiday Pay on worked Holidays</li>
<li> Life Insurance</li>
<li> Employee Referral Bonus</li>
<li>Access to wellness initiatives, financial planning, behavioral health assistance, and more</li>
</ul>
Our commitment to you
At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture.
REAL Food | Genuine Service | Enduring Relationships

Sous Chef

<h3>Job Description</h3>
Job Description
Fins Hospitality Group Chef / Sous Chef We are searching for an experienced Chef or Sous Chef to help lead our kitchen team and bring our creative, seasonal menus to life.
Requirements:
<ul>
<li>
Support the Executive Chef in all kitchen operations
</li>
<li>
Lead and motivate back-of-house staff with professionalism and positive energy
</li>
<li>
Ensure top-notch food quality, consistency, and presentation
</li>
<li>
Collaborate on new dishes and menu development
</li>
<li>
Maintain cleanliness, organization, and food safety standards
</li>
<li>
Manage inventory, control food costs, and reduce waste
</li>
<li>
Train, coach, and develop kitchen staff
</li>
</ul>
 ___________________________________________________________________________________________
What We’re Looking For:
<ul>
<li>
2+ years of experience in a kitchen leadership role (Sous Chef or higher)
</li>
<li>
Strong culinary skills with a creative, seasonal approach to food
</li>
<li>
Knowledge of kitchen systems, health codes, and food safety best practices
</li>
<li>
Excellent communication, time management, and leadership abilities
</li>
<li>
A team player with a can-do attitude and passion for hospitality
</li>
</ul>
Company DescriptionFINS Hospitality Group is comprised of 9 total restaurant locations. Visit our website, finshospitality.com to learn more about us! 
<h3>Company Description</h3>
FINS Hospitality Group is comprised of 9 total restaurant locations. Visit our website, finshospitality.com to learn more about us!

Chef / Chef Sous Chef

<h3>Job Description</h3>
Job Description
JOB DESCRIPTION 
REGIONAL CHEF
Reports To: F&amp;B Director 
Job Type: Full Time
Hours Per Week: +40 hours
GENERAL DESCRIPTION
We are seeking an initiative-taking and experienced Regional Chef who will be responsible for developing, implementing, and executing culinary programs, including revenue enhancement, in partnership with Regional and Line of Business leadership. The Regional Chef will be required to demonstrate a strong culinary leadership attitude, communication skills, personnel development, and team training.
 
RESPONSIBILITIES AND DUTIES
<ul>
<li>Creation and development of on-trend food concepts. </li>
<li>Maintain and enforce high culinary standards.</li>
<li>Monitor food safety and hygiene practices</li>
<li>Oversee inventory levels</li>
<li>Review culinary vision with Executive Chefs as it relates to the overall corporate focus, including purchasing, labor management, sustainability, team development, operational structure, revenue-enhancing initiatives, and standardization. </li>
<li>Support the corporate risk management team to ensure all food and team safety initiatives meet or exceed corporate criteria </li>
<li>Support culinary leadership training programs, including recruiting and retention programs </li>
<li>Provide consistent assessment of property executive chef performance and provide feedback and mentoring as needed. </li>
<li>Formulate and supervise the development of new products, processes, and cost/quality improvement programs.</li>
<li>Develop and implement new menus</li>
<li>Develop and maintain strong relationships with food suppliers and vendors</li>
<li>Identify and address problems and challenges in a timely and effective manner</li>
<li>Must be willing to travel or relocate to West Texas</li>
</ul>
SKILLS
<ul>
<li>Strong leadership skills to motivate and inspire teams across multiple locations.</li>
<li>Proven ability to develop and implement strategies to achieve growth and operational excellence.</li>
<li>Exceptional multitasking abilities to manage complex and competing priorities.</li>
<li>Strong analytical skills to identify challenges and implement effective solutions for process improvement.</li>
<li>Project management skills to oversee kitchen operations.</li>
<li>Proficiency with Microsoft Office, ex. Word, PowerPoint, Excel</li>
</ul>
 
EXPERIENCE
<ul>
<li>Culinary Experience: Minimum 10 years (Required)</li>
<li>5 years in Management (Required).</li>
<li>Proven experience managing operations across multiple locations simultaneously.</li>
<li>Demonstrated self-management and organizational abilities.</li>
<li>Leadership experience with a track record of driving team success.</li>
<li>Proficiency in scheduling, resource allocation, and operational oversight.</li>
<li>Bilingual (Preferred)</li>
<li>Must have a valid Food Handler’s Certificate</li>
</ul>
 
COMPENSATION AND BENEFITS (AFTER 90 DAYS)
<ul>
<li>Dental Insurance</li>
<li>Health insurance</li>
<li>Vision Insurance</li>
<li>PTO</li>
<li>Quarterly Bonus</li>
<li>Housing</li>
<li>Free Meals</li>
<li>After 1 year of dedicated service, the employer will provide comprehensive coverage for Allied medical expenses at no cost to the employee</li>
</ul>

Regional Chef

<h3>Job Description</h3>
Job Description
Job Title: Cook (Full-Time / Part-Time) 
Location: Doc’s Irish Pub [1080 East Philadelphia Ave Gilbertsville, Pa 19525] Job Type: Full-Time &amp; Part-Time Available Compensation:&nbsp;$15-25 dollars per hour, based on experience
Job Summary:
We are seeking a dedicated and dependable Cook to join our team in a lively bar setting. You’ll be responsible for preparing quality food efficiently in a fast-paced environment. Whether you're crafting appetizers, entrees, or bar snacks, you’ll play a vital role in delivering great customer experiences.
Key Responsibilities:
<ul>
<li>Prepare and cook a variety of bar-style menu items such as burgers, wings, sandwiches, and appetizers.</li>
<li>Maintain high standards of food safety, sanitation, and cleanliness.</li>
<li>Follow recipes and portion guidelines consistently.</li>
<li>Work collaboratively with kitchen and front-of-house staff.</li>
<li>Ensure food is served promptly and looks appealing.</li>
<li>Manage prep tasks and stock rotation.</li>
<li>Assist with opening and closing kitchen duties as needed.</li>
</ul>
Qualifications:
<ul>
<li>Previous cooking experience (bar/restaurant preferred, but willing to train the right candidate).</li>
<li>Ability to work efficiently under pressure.</li>
<li>Understanding of food safety and handling procedures.</li>
<li>Reliable, punctual, and able to work independently or as part of a team.</li>
<li>Flexible schedule – including nights, weekends, and holidays.</li>
<li>Must be at least 18 years old.</li>
</ul>
Perks:
<ul>
<li>Flexible scheduling (perfect for students or those with other jobs).</li>
<li>Fun, energetic work environment.</li>
<li>Employee discounts and meals.</li>
</ul>
Emails us today or text Steve at 610-513-3027 or Meghan at 610-416-0391
<a href="mailto:Krazyshamrock@aol.com" target="_blank">Krazyshamrock@aol.com</a>; <a href="mailto:Meghanmcharg@yahoo.com" target="_blank">Meghanmcharg@yahoo.com</a>
Find us on Facebook at: <a href="https://www.facebook.com/hashtag/docsirishpub" target="_blank">https://www.facebook.com/hashtag/docsirishpub</a>
Company DescriptionGilbertsville and Boyertown Area's hottest bar and restaurant. Indoor and outdoor dining facilities, live music and great customers and co-workers. 
<h3>Company Description</h3>
Gilbertsville and Boyertown Area's hottest bar and restaurant. Indoor and outdoor dining facilities, live music and great customers and co-workers.

Grill Chef

<h3>Job Description</h3>
Job DescriptionDescription:
At bartaco, food is our passion. But people are our purpose.
 
We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals.
 
At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are.
 
We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests.
 
<ul>
<li>Pride: You take pride in your work and in contributing to something special</li>
<li>Good People: You value teamwork, treat others with kindness, and build trust with those around you</li>
<li>Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less</li>
<li>Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better</li>
<li>Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration</li>
<li>We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day</li>
</ul>
 
A brief look at what you’ll do as a Sous Chef at bartaco:
 
Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality.
 
Guest Experience:
<ul>
<li>Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines</li>
<li>Oversee daily operations to ensure service flows seamlessly and efficiently</li>
<li>Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness</li>
</ul>
 
Team Leadership:
<ul>
<li>Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff</li>
<li>Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards</li>
<li>Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones</li>
<li>Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered</li>
<li>Manage scheduling and staffing to balance operational needs with team well-being</li>
<li>Celebrate wins, recognize achievements, and provide constructive feedback to drive growth</li>
</ul>
 
Operational Leadership:
<ul>
<li>Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations</li>
<li>Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals</li>
<li>Collaborate with the foh management and bar teams to adhere to bartaco’s high guest and beverage quality standards</li>
<li>Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines</li>
<li>Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks</li>
<li>Conduct regular inspections of kitchen equipment and report maintenance needs</li>
<li>Support special events and catering functions as needed</li>
</ul>
 
What sets you apart:
<ul>
<li>You embody grit—persevering through challenges and staying committed to excellence</li>
<li>You excel in communication, keeping your team informed, motivated, and aligned</li>
<li>You think critically, make thoughtful decisions, and solve problems with confidence and poise</li>
<li>You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience</li>
</ul>
 
As a Sous Chef, you’ll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we’ll uphold bartaco’s reputation as a fun, vibrant, and welcoming destination for both guests and team members alike.
 
Perks, Benefits + Rewards, just for you:
<ul>
<li>A fun work environment!</li>
<li>Career development and advancement opportunities</li>
<li>Competitive pay</li>
<li>Meal discounts when dining at bartaco</li>
<li>Paid vacation time</li>
<li>Gym and fitness center discounts</li>
<li>Opportunity to learn multiple languages/language education</li>
<li>Discounted virtual pet care</li>
<li>Medical, dental, and vision insurance</li>
<li>Mental Health and holistic wellness support</li>
<li>401K enrollment and matching</li>
</ul>
 
Requirements:
Requirements:
<ul>
<li>1-3 years of culinary management experience</li>
<li>A culinary arts degree is preferred, but not required</li>
<li>Excellent cooking skills</li>
<li>Experience mentoring and training hourly team members</li>
<li>Attention to detail and problem-solving skills</li>
<li>Flexibility to work evenings, weekends, and holidays</li>
</ul>
 
Physical Skills:
<ul>
<li>Bring an energetic hustle and positive attitude to every shift</li>
<li>Able to tolerate long periods working on foot/standing up</li>
<li>Able to lift and move objects up to 50 pounds</li>
<li>Able to work in a kitchen environment that may result in exposure to heat or cold</li>
</ul>

<h3>Job Description</h3>
Job Description
We are seeking a Head Chef to join our team! &nbsp;You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.&nbsp;
Responsibilities:
<ul>
<li>Oversee day-to-day culinary operations</li>
<li>Coordinate&nbsp;food and kitchenware orders</li>
<li>Check freshness and quality of ingredients</li>
<li>Assist in the development&nbsp;of menu items</li>
<li>Standardize recipes and plate presentations</li>
<li>Work with management to create a memorable experience for guests</li>
</ul>
Qualifications:
<ul>
<li>Previous experience in culinary arts, cooking, or other related fields</li>
<li>Knowledge&nbsp;of cost and labor systems&nbsp;</li>
<li>Passion for food and cooking techniques</li>
<li>Strong leadership qualities</li>
<li>Ability to thrive in a fast-paced&nbsp;environment</li>
</ul>
Company DescriptionItalian Restaurant 
<h3>Company Description</h3>
Italian Restaurant

Head Chef

<h3>Job Description</h3>
Job Description
We are seeking a Corporate Sous Chef to join our team! Flexible work schedule. Monday through Friday daytime schedule. NO NIGHTS OR WEEKENDS. We offer competitive pay, paid time off and medical benefits. ALSO, for a short time we are offering a $500.00 sign on bonus, so APPLY TODAY!
Responsibilities:
<ul>
<li>Assisting the Executive Chef: Serve as the right hand to the executive chef, taking charge in their absence and executing the chef’s vision for cuisine and kitchen management.</li>
<li>Staff Supervision: Lead, train, and motivate kitchen team members, assigning tasks, monitoring performance, and fostering a positive, productive work environment.</li>
<li>Food Preparation and Production: Oversee the preparation, cooking, and presentation of menu items, ensuring consistency and adherence to recipes and standards.</li>
<li>Menu Development: Collaborate in the creation and testing of new dishes, contributing ideas for seasonal specials and menu updates.</li>
<li>Quality Control: Maintain high standards of food quality, taste, and presentation, conducting regular inspections and tastings.</li>
<li>Inventory and Cost Management: Manage inventory levels, conduct regular stock checks, minimize wastage, and assist in ordering supplies to maintain cost efficiency.</li>
<li>Health and Safety Compliance: Enforce strict health, hygiene, and safety protocols, ensuring that all staff follow established procedures and that the kitchen meets or exceeds regulatory standards.</li>
<li>Scheduling and Shift Management: Prepare staff schedules, coordinate shift changes, and ensure adequate coverage during peak and off-peak times.</li>
<li>Training and Development: Mentor junior kitchen staff, provide ongoing training, and facilitate opportunities for professional growth within the team.</li>
<li>Customer Interaction: On occasion, interact with guests to receive feedback, accommodate special requests, or present signature dishes.</li>
<li>Problem Solving: Address and resolve operational issues swiftly, whether related to staff, equipment, or supply shortages.</li>
<li>Collaboration: Work closely with front-of-house managers to ensure seamless service delivery and optimize the guest experience.</li>
<li>Education: Culinary degree or diploma from an accredited institution is preferred, though equivalent experience may be considered.</li>
<li>Experience: Minimum of 3-5 years of progressive kitchen experience, including at least 1-2 years in a supervisory or lead cook role.</li>
<li>Certifications: Food safety and sanitation certifications (e.g., Serv-Safe, HACCP) are highly desirable.</li>
<li>Technical Skills: Proficient in a diverse range of cooking techniques, methods, and cuisines; adept at knife skills, plating, and food handling.</li>
<li>Computer Literacy: Familiarity with inventory, scheduling, and point-of-sale systems is advantageous.</li>
<li>Leadership: Ability to inspire, direct, and support a diverse kitchen team.</li>
<li>Organizational Skills: Capacity to manage multiple tasks and prioritize responsibilities efficiently.</li>
<li>Creativity: Demonstrated flair for developing innovative dishes and presentation styles.</li>
<li>Communication: Strong verbal and written communication skills for effective team coordination and training.</li>
<li>Attention to Detail: Commitment to maintaining high standards in every aspect of kitchen operations.</li>
<li>Adaptability: Flexibility to cope with changing demands, busy periods, and unexpected challenges.</li>
<li>Problem-Solving: Quick thinking and resourcefulness in addressing kitchen or service issues.</li>
<li>Work Ethic: Dedication to professionalism, punctuality, and consistent performance.</li>
<li>Supervise line cooks and prep staff, ensuring readiness for service and adherence to recipes.</li>
<li>Monitor portion control and food presentation to guarantee consistency.</li>
<li>Assist with receiving deliveries, checking quality and accuracy of orders.</li>
<li>Maintain cleanliness and organization in all kitchen areas.</li>
<li>Participate in regular meetings with the executive chef and management team to plan menus, events, and solve problems.</li>
<li>Contribute to the development and execution of staff training programs.</li>
<li>Versatility, flexibility, and willingness to adapt to changing priorities with enthusiasm.</li>
<li>Ability to stand for 6–8 hours at a time.</li>
<li>Ability to lift and move up to 30 pounds.</li>
<li>Ability to visually inspect food quality and presentation</li>
</ul>
Company DescriptionAPEX Restaurant and Market Solutions is THE choice in corporate dining and vending services. 
<h3>Company Description</h3>
APEX Restaurant and Market Solutions is THE choice in corporate dining and vending services.

18,635 chef Jobs