Chef Jobs in Batesville, AR

In most jobs, everyone doesnt spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, thats just a Thursday night. This is the place to start the next phase of your career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE You'll work directly within the Heart of House as a Kitchen Team Member/Cook. You will work in multiple stations, inclusive of Chip, Shake, Grill, Southwest, and Expo. Through the production of all Buffalo Wild Wings food items, you'll be key in creating legendary experiences for our guests. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing for our guests and for our team members. And, when that means access to all these benefits and the game is always on well, thats just another day at the office. Weekly Pay Flexible Schedule Shift meal discount and family dining discount* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests YOU GOT THIS You are 16 years of age (or higher, per applicable law). You know what it takes to fuel moments worth sharing and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. *Subject to availability and certain eligibility requirements. RequiredPreferredJob Industries Other

We are seeking a dedicated and experienced Executive Chef to lead the culinary team at an award-winning destination dining venue near Hollister, MO. This unique establishment combines exceptional dining experiences, serving a high volume of guests through its restaurant, bakery, and catering operations. This role will oversee all kitchen operations with opportunities to create memorable dining experiences while developing culinary talent. COMPENSATION: Base Salary $90,000-$120,000, comprehensive benefits, including 100% employer-paid healthcare, paid vacation, and potential relocation assistance. Executive Chef Skills/Qualifications: Extensive culinary arts background with proven leadership abilities Experience managing and training kitchen staff in a high-volume environment Ability to oversee a large-scale, modern kitchen operation Creative menu development skills incorporating locally-sourced ingredients Strong time management and attention to detail Experience with inventory management and vendor relations Passion for mentoring and developing culinary talent Ability to maintain the highest standards of food quality, presentation and safety If this Executive Chef opening sounds like a great fit for your next step, please apply!

Local FDA food manufacturing company is seeking an Executive Chef to create new recipes to improve food products for their organization. You must be comfortable designing new recipes in consideration of ideas and market demand for new products. Perfect recipes before handing over to the manufacturing team to meet mass production and regulatory needs. Independent worker is a must. Fast paced, high-growth environment, and looking to innovate the ready to eat meal industry. Requirements: Commercialization Chef or Food Scientist background highly preferred Summary of Responsibilities Menu Strategy [develop and execute 12 month rolling menu calendar with attention to variety] Product Deployment Partner with purchasing and procurement in the development of packaging and procedural solutions for new and existing products. Prepare appropriate documentation and materials to ensure a seamless transition of products from culinary development to manufacturing production. All processes, systems and recipes need to result in the achievement of a repeatable and scalable gold standard. Train new and existing team members on recipes and production changes (as requested). Assess new ingredients discovered by sourcing team Support Marketing on projects requiring a culinary resource such as photo / video shoots. Work in conjunction with Food Safety and Quality Assurance team to resolve any quality issues as well as answer any recipe or production questions Maintain strong and effective working relationships with all managers and team members, support staff, suppliers, and vendors. Other duties, as assigned

At Main Event, our Line Cooks prepare unforgettably delicious food that keep our Guests coming back for more! As a Line Cook, you are passionate about our ingredients, food quality standards and delivering a consistent Guest experience! You are an expert on our prep and spec recipes, operational standards, equipment and utensils. You're also dedicated to delivering the highest standards in safety and sanitation. POSITION REQUIREMENTS Must have 6 months of Line Cook/Prep Cook experience Guest focused mindset (We heart our Guests!) Teamwork is a must (Teamwork makes the dream work!) 18 + years of age; Food Handlers Certification, as required Attention to detail and the ability to work under pressure Can effectively communicate with Management, Team Members, and Guests Availability to work days, nights and/or weekends PERKS AND BENEFITS Main Event Team Members are expected to give their best on the job - so we do our part in making sure we give you what you need to stay motivated, valued and embrace living your best life! Awesome culture that's inclusive, rewarding and FUN! 50% off food, beverages, activities and unlimited game play! Tuition Reimbursement Program (yes please!) We help others grow! (internal promote culture) Be part of a New Center Opening Team! Our rewards and recognition program rock! Benefits and paid time off (for those who qualify) Our Family Fund helps our Team Members financially in their time of need Become a Certified Trainer (aka, the best of the best!) Main Event Entertainment is an Equal Opportunity Employer and proud to be an E-Verify Employer where required by law.

& Perks Do you have a taste for great food and an eye for amazing presentation? Do you take pride in knowing that every guest is delighted by the food you have expertly prepared? Show off your skills in the kitchen and bring us your culinary talent! Join our Team... We offer free food to our cooks while on shift as well as many other fun perks and benefits for our Team Members! If you take pride in your work and want to be part of a team that cares about your career we are the team for you! Competitive Pay DailyPay available Flexible Hours Great Training Program Free Meal on Shift Real Advancement Opportunities Responsibilities Duties of the line cook position include consistent excellence in food preparation, always observing safety protocols and cleanliness standards, set up of equipment, and verification of stock. Prepares menu items according to Recipes, Plate Presentations and specifications. Completes all assigned prep work. Sets up work station according to station diagram. Practices sanitary and safe food handling at all times. Cleans and sanitizes the work area before, during and after shift. Completes assigned daily and weekly cleaning projects. PHYSICAL REQUIREMENTS 1.Must be able to speak clearly and listen attentively to all fellow Team Members, Managers and Cooks. 2.Must be able to read and write to facilitate proper communication and fill in required forms and check lists. 3.Must possess finger and hand dexterity for using small tools, kitchen equipment and sharp knives. 4.Must demonstrate coordination and balance while moving quickly in a potentially dangerous environment. 5.Must be able to stand and exert well-paced mobility for periods up to 8 (eight) hours in length. 6.Subject to wet floors, extreme temperatures and loud noises. 7.Must be able to bend, stoop, lift and carry dishes, cases of food, pots of water, food products and equipment weighing up to 50 pounds on a continuous and regular basis. 8.Must be able to stand for long periods of time and move freely with out restriction through out the kitchen. The minimum age requirement for this position is 16. Job Types: Full-time, Part-time Pay: $14.50-$18.00 per hour Required qualifications: Legally authorized to work in the United States Able to stand for duration of shift Able to comfortably lift 30 lbs Preferred qualifications: 18 years or older

Additional InformationPay: $15.00/hour, $500 sign-on bonus, Overnight shift Job Number25032633 Job CategoryFood and Beverage & Culinary LocationMarriott St. Louis Grand, 800 Washington Avenue, Saint Louis, Missouri, United States, 63101VIEW ON MAP ScheduleFull Time Located Remotely?N Position Type Non-Management POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW TreatmentTM. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

The Job: As a SONIC Drive-In Crew Member which may include Frozen, Fountain, Expo, or Switchboard your primary responsibility is to provide every guest with a SuperSONIC experience by: Creating and packaging delicious menu items Trying to beat your best record, every time Being proactive (If youre not busy now, you may be in 5 minutes!) Continuously communicating with team to help motivate Being a menu genius and helping SONIC customers navigate all customizable combinations Maintaining SONIC safety and sanitation standards What Youll Need: Contagiously positive attitude Ability to remain calm, especially in tough situations Resilient spirit knowing everyone makes mistakes and can bounce back from a set-back Eagerness to learn and grow Ability to multi-task, switching from one task to another with ease Team mentality and willingness to help where needed Effective communication skills; basic math and reading skills Willingness to work flexible hours; night, weekend, and holiday shifts You can expect to make between $11 per hour - $14 per hour The Fine Print: As required by applicable law, SONIC Drive-In franchise organizations will make reasonable accommodations to enable individuals with disabilities to perform the essential functions of the job. Each franchise organization is an independent employer and thus responsible for making its own employment-related decisions. Nothing in these materials should be construed as the franchisor being involved in or having control over a franchise employee's essential terms and conditions of employment. RequiredPreferredJob Industries Food & Restaurant

Our cooks (line, grill, fry) are responsible for creating that unforgettable guest experience through the proper preparation of the best tasting recipes around! You are responsible for top notch cleanliness and sanitation standards at all times. You will be a member of a cohesive team that supports each others success in a fast-paced environment. What you will do: Understand our Guest-Obsessed culture and do whatever it takes to create a positive and memorable guest experience. Prepare raw ingredients, and follow strict recipes. Use proper portioning techniques. Read tickets to determine what/when items need to be prepared. Clean station floors, counters, tools, cutting boards, and preparation surfaces to ensure station is clean and sanitized at all times. Perks of the Job: Great pay Flexible Schedules Growth Opportunities A Cook is responsible for serving our guests, and our team with unparalleled hospitality to create unforgettable guest and team member experiences every day! If this sounds like you, please apply today! REQUIREMENTS Ability to understand and follow direction from others. Ability to read recipes and memorize and replicate food production procedures. Ability to work in a high-volume, fast-paced work environment. Skill and coordination in using kitchen utensils and equipment. The Hi-Pointe has been an iconic St. Louis destination ever since this spot was a little drive-in in the 1980s. Our mission is to bring it back to life with mouthwatering burgers and original sandwiches. Our chef-inspired menu uses locally sourced ingredients. Our burger and sandwich joint is located in the historic Hi-Pointe neighborhood, just off of highway 40. This spot is a great place to pop into before or after events around town, or even as the main event. The menu has something for folks of many walks of life from our creative burgers, sandwiches, and shakes, to healthy salads and a menu for the little ones. Following the tradition of killin' it, Hi-Pointe Drive-In is brought to you by your friends from Sugarfire Smokehouse, among a few of your other favorite eateries. Our team is made up of the greatest people we know and talented chefs that create a unique experience every single time you come in, order delivery, or cater your event.

Executive Sous Chef - Missouri Athletic Club Join a great team of individuals at the Missouri Athletic Club in Saint Louis, one of the top private clubs in the United States. The MAC has been thriving since 1903 and remains committed to the vision: "to be the foremost private club in St. Louis known for attracting exceptional people and enriching lives for generations." We offer great benefits and perks, such as free meals, 401k with company match, and paid vacation! Full-time employees also receive sick leave; medical, dental, vision, and life insurance; short-term disability; and 8 paid holidays. Executive Sous Chef Responsibilities * Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and "specials" to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by Club's standard recipes. * Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. * Assumes complete charge of the kitchen in the absence of the Executive Chef. * Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities. * Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. * Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef. * Submits ideas for future goals, operational improvements and personnel management to Executive Chef. Executive Sous Chef Requirements * Minimum 3 years of kitchen management experience. * Great communicator and lead by example mentality * Open availability

Executive Chef – Rogers, Arkansas ??Gecko Hospitality is now searching for an experienced and motivated Executive Chef in the Rogers area for a New Restaurant Opening! The ideal Executive Chef is a detail-oriented, communicative, and visionary leader who excels in culinary excellence, team development, and back-of-house management. About The Company: Our mission is to empower our people, enrich the community, and provide exceptional hospitality. This is achieved through internal collaboration, where team members come together to innovate and improve experiences for everyone involved. At its core, our culture values kindness, respect, and internal hospitality, which guides our interactions. Responsibilities: Detail-oriented and committed to excellence in culinary operations Excellent communication skills to lead and collaborate with the team Accountable for all culinary aspects of the business including recipe and menu development Recruiting, training, and developing a high-performing culinary team Maintaining consistently excellent cuisine and presentation Ensuring team compliance with safety and health standards Managing back-of-house administrative and financial duties Compensation and Benefits: Salary: up to $90,000 Bonus Potential Medical, Dental, Vision and Life Insurance Paid Time Off Short and Long-Term Disability Insurance 401(k) Qualifications: Minimum of 3-5 years current experience as an Executive Chef; steakhouse background strongly preferred High volume background - must have Executive Chef experience in establishments doing over $3 million in sales per year Ability to maintain high levels of food quality, consistency, and hygiene Strong leadership, communication, and organizational skills Hands-on with hiring, training, and developing hourly employees Excellent work ethic and drive to succeed Executive Chef candidates must be proficient with financials (P&L's, inventory, food/labor cost, etc.) Must be able to train out of state for this position Apply Now – Executive Chef located in Rogers, Arkansas! For immediate consideration, e-mail your resume to **************************.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $80,000 to $90,000. Benefits for full-time roles: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until June 13, 2025. About the Venue St. Charles Convention Center The St. Charles Convention Center is the finest full-service convention center in the Greater St. Louis metropolitan area. Containing over 154,000 square feet of flexible meeting space, including 83,000 square feet of exhibit space, the SCCC is the perfect place for events up to 3,000 attendees. Located mere minutes away from St. Louis Lambert International Airport, the St. Charles Convention Center is surrounded by multiple hotels, Historic Main Street, and the Streets of St. Charles, giving versatility to your commute and experience at St. Charles Convention Center. St. Charles Convention Center's parent company Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Responsibilities * Responsible for managing, developing and mentoring staff of 35 full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. * Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. * Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. * Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. * Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. * Monitors all food served relative to appearance, temperature, sanitary and quality standards. * Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. * Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. * Coordinates the delivery and set-up of catered services and food service areas as needed. * Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. * Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. * Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. * Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. * Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. * Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications * Minimum of 2-3 years kitchen management experience in a full service restaurant or events venue. * Demonstrated and verifiable track record of meeting projected costs. * Professional appearance and presentation required. * Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. * Maintains a current Food Handler's card and alcohol service permit if required by state or local government. * Working knowledge of employee scheduling in a hospitality environment. * Ability to obtain and maintain certification in a nationally recognized sanitation program. * Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. * Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. * Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. * Ability to positively distribute responsibility to others to meet objectives and achieve desired results. * Ability to recognize problems and to creatively and expeditiously find solutions. * Ability to set priorities and use initiative; solid decision-maker. * Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. * Ability to be self-directed while working in a team-oriented environment. * Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Banquet Culinary Teams • Supervises and coordinates activities of cooks and workers engaged in food preparation for property banquets and events. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of employees. • Supervises banquet kitchen shift operations. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Leads shifts while personally preparing food items and executing requests based on required specifications. Ensuring Culinary Standards and Responsibilities are Met for Banquet Events • Estimates daily Banquet Event Order production needs. • Coordinates banquet production and plating with the Executive Chef, Sous Chef and Banquet Maitre'd. • Recognizes superior quality products, presentations and flavor. • Plans and manages food quantities and plating requirements for all banquet functions. • Maintains food preparation handling and correct storage standards. • Ensures compliance with all Food & Beverage policies, standards and procedures. • Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing. • Develops banquet, seasonal and specialty menus for catering customers. • Knows and implements brand's Safety Standards. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Strives to improve service performance. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. Maintaining Culinary Goals Associated with Banquet Events • Sets and supports achievement of goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Supports procedures for food & beverage portion and waste controls. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. • Participates in employee progress discipline procedures. • Participates in training staff on menu items including ingredients, preparation methods and unique tastes. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends daily Banquet Event meetings to review culinary requirements. • Attends and participates in all pertinent meetings. The salary range for this position is $79,000 to $95,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

As an Executive Chef, you will lead the culinary team at one of our prestigious upscale restaurant clients, ensuring high standards of food preparation, presentation, and quality. This role requires innovation, leadership, and a passion for excellence in the culinary arts. Key Responsibilities: Develop and design seasonal menus with a focus on creativity and market trends. Oversee kitchen operations, ensuring efficiency and high standards of food safety and hygiene. Manage and train kitchen staff to deliver consistent quality and maintain a collaborative kitchen environment. Source top-quality ingredients and manage supplier relationships. Monitor food costs and ensure profitability without compromising on quality. Stay updated on culinary trends and implement them to enhance the dining experience. Qualifications: Proven experience as an Executive Chef in upscale dining establishments. Strong leadership, communication, and team management skills. Expertise in menu development, cost control, and kitchen management. Culinary degree or equivalent professional experience. Passion for innovation and a deep knowledge of international and local cuisines.

We are seeking a highly skilled and creative Executive Chef to lead our culinary team. The Executive Chef will be responsible for managing all aspects of the kitchen, including staff leadership, and maintaining the highest standards of food quality and presentation. The ideal candidate has a passion for Italian cuisine, a deep understanding of seasonal ingredients, and a proven track record in managing kitchens. Key Responsibilities: Lead and manage all kitchen operations, ensuring high quality, consistency, and excellence in every dish served. Oversee food preparation, cooking, and plating, ensuring that dishes meet restaurant standards and are delivered on time. Manage kitchen staff, providing training, mentorship, and fostering a positive, collaborative work environment. Work closely with restaurant management to control food costs, develop pricing strategies, and manage inventory. Ensure compliance with all health, safety, and sanitation standards, maintaining a clean and safe kitchen environment. Source and select top-quality ingredients, focusing on seasonal and local produce when possible. Monitor and evaluate kitchen performance, implementing improvements where necessary to optimize efficiency and service. Collaborate with front-of-house staff to ensure smooth communication and service during busy shifts. Maintain a focus on innovation, continually researching new techniques and trends to elevate the restaurant's offerings. Qualifications: Proven experience as an Executive Chef or Head Chef in an upscale restaurant, with a focus on Italian cuisine. In-depth knowledge of Italian culinary traditions, ingredients, and cooking techniques. Exceptional leadership and communication skills, with experience managing large kitchen teams. Ability to manage food costs, inventory, and kitchen budget effectively. Excellent knowledge of food safety, sanitation, and health standards. Culinary degree or equivalent professional experience preferred. Ability to work in a fast-paced, high-pressure environment, managing multiple priorities. Flexibility to work evenings, weekends, and holidays. Benefits: Competitive salary based on experience. Health, Vision, and Dental benefits. Paid time off. Opportunities for professional growth and career advancement.

Executive Chef Bloomsdale, MO, 63627 We are seeking an experienced Executive Chef to join our team in Bloomsdale, MO. The ideal candidate will have a passion for food and a creative flair, as well as a strong background in culinary arts and management. Responsibilities: Develop and oversee menu planning and execution Manage kitchen staff and ensure quality of food and service Ensure compliance with health and safety regulations Order and maintain inventory of food and supplies Train and mentor kitchen staff Collaborate with other departments to ensure seamless operations Stay up-to-date with industry trends and techniques Requirements: Proven experience as an Executive Chef or similar role Excellent leadership and communication skills Strong knowledge of culinary arts and techniques Ability to manage a team and work in a fast-paced environment Flexibility to work evenings, weekends, and holidays as needed Associate or Bachelor's degree in Culinary Arts or related field preferred

div name="main"div class="cl HeadSecondary"h2Job Details/h2/divdiv aria-label="Job Details" class="row" name="local_row"div class="col-md-6 local-tax-col local-ee" id="job DetailsLeftColumn" name="local_left"div class="row form RowStandard" id="Job Location-row" div class="form Line"div aria-label="Job Location" name="Job Location"span aria-label="Job Location" class="" name="level"Flight Club St Louis LLC - Clayton, MO/span/div/div/div/divdiv class="col-md-6 local-tax-col local-client" name="local_right"/div/divdiv class="cl HeadSecondary"h2Description/h2/divdiv aria-label="Description" class="row" name="description" style="word-wrap: break-word;"div class="row form RowStandard" id="job Desc-row" div class="form Line"span class="fb Text ignore-global-css" name="job Desc"pspan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strong TITLE:/strong Executive Chef br/ strong DEPARTMENT:/strong Management/span/spanbr/ span style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strong POSITION TYPE:/strong Full Time br/ strong REPORTING TO:/strong General Manager/span/spanbr/ span style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strong FLSA STATUS: /strong Exempt/span/span/p p /p pspan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strong Company Overview:/strong/span/span/p pspan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"The world's first social darts experience, Flight Club was founded in London in 2015 to usher this once pub-like pastime into the 21st century. With a focus on craft cocktails and elevated eats, Flight Club fuses premium cuisine and curated cocktails with its signature, technology-driven social darts experience to create a truly unique entertainment environment. State of Play Hospitality brought the concept to the U.S. Flight Club continues to surprise and delight with its ability to bring friends together in a unique, upscale social environment. To date, over 7 million people have tried their hand, and over 550 million darts have been thrown./span/span/p p /p pspan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strong Position Purpose: /strong/span/span/p pspan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"The Executive Chef plays a pivotal role in the culinary operations of the establishment, ensuring that every dish served reflects the highest standards of quality and taste. As a leader in the kitchen, this individual is responsible for overseeing all culinary aspects of the business, maintaining adherence to company standards, and delivering an exceptional dining experience to guests. The Head Chef leads by example, fosters a culture of excellence, and contributes to the overall success and growth of the venue./span /span/span/p pspan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;" /span/span/p pspan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"Responsibilities:/span/strong /span/span/p ul lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Develop and execute culinary strategies to achieve operational goals and uphold company standards/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Lead and manage the kitchen team to ensure the consistent delivery of high-quality food items/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Maintains inventory levels to ensure freshness and cost-effectiveness/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Train and mentor kitchen staff, fostering a collaborative and high-performing team environment/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Implement and enforce food safety and sanitation standards to comply with regulations and ensure guest safety/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Collaborate with the General Manager to plan and execute local community marketing initiatives/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Proactively seek feedback from guests and team members to continuously improve food quality and service/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Manage kitchen budget, monitor expenses, and contribute to the achievement of financial goals/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Oversee equipment maintenance and kitchen cleanliness to uphold hygiene standards/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Maintains all required checklists and policies/span/span/span/li /ul p /p p style="text-align:justify;"span style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"Our Values Are:/span/strong/span/span/p ul lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"Listen to the Customer/span/strongspan style="color:#000000;" both external customers and internal customers/span/span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"Own the Problem/span/strongspan style="color:#000000;", doing your best to solve the problem and seek help from others. Ask yourself what can be done to avoid problems from reoccurring. /span/span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"Test and Learn,/span/strongspan style="color:#000000;" by elevating, educating, and developing through continued training and learning./span/span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"Create Positive Energy/span/strongspan style="color:#000000;", optimism and a can-do attitude are infectious and motivating. Avoid negativity, focus on solutions, and avoid blame./span/span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"Show Urgency/span/strongspan style="color:#000000;", get things done quickly and accurately./span/span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"Be Consistent and Fair/span/strongspan style="color:#000000;", by showing respect to your co-workers. Bring your best self to work./span/span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"Be both independently minded and a team player/span/strongspan style="color:#000000;", by communicating issues and viewpoints to assist in better productivity and teamwork./span/span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"Be a Big Person/span/strongspan style="color:#000000;", be quick to say thank you and appreciation to fellow co-workers and learn from mistakes./span/span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"Be Respectful of the Companies Resources/span/strongspan style="color:#000000;", respecting each other's time and money to optimize success for the business and each other./span/span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"Deliver Results/span/strongspan style="color:#000000;", our business is to succeed and deliver positive results to better provide future growth and opportunities for development./span/span/span/li /ul /span/div/div/divdiv class="cl HeadSecondary"h2Qualifications/h2/divdiv aria-label="Qualifications" class="row" name="qualifications" style="word-wrap: break-word;"div class="row form RowStandard" id="job Qualifications-row" div class="form Line"span class="fb Text ignore-global-css" name="job Qualifications"pspan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"Requirements amp; Minimum Qualifications:/span/strong /span/span/p ul lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"5 years of experience as an Executive Chef /span/span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Catering experience required/span/span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Proficiency in culinary techniques and menu development/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Knowledge of kitchen operations, including inventory management and food safety protocols/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Familiarity with MS Office Suite (Outlook, Word, Excel)/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Food hygiene, alcohol, and allergen certification maintained throughout employment/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Flexibility to work various shifts, including weekends and holidays/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Excellent communication skills, both verbal and written/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Results-oriented with a proactive approach to leadership/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Ability to stand and work in a fast-paced environment for extended periods/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Ability to lift over 50 lbs. if necessary/span /span/span/li lispan style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"span style="color:#000000;"Legally authorized to work in the US/span/span/span/li /ul p style="margin-left:48px;"span style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;" /span/span/p p style="margin-left:-1px;"span style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"The Company reserves the right in its absolute discretion to add to your duties or amend this job description at any time. In addition to the above duties, you will carry out such other duties as the Company reasonably directs from time to time. /span/strong /span/span/p p style="margin-left:3px;text-align:center;"span style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strong /strong /span/span/p p style="margin-left:-1px;"span style="font-size:14px;"span style="font-family:Arial, Helvetica, sans-serif;"strongspan style="color:#000000;"Equal Opportunity Statement:/span/strongspan style="color:#000000;" Flight Club Darts is proud to be an equal opportunity employer. It is our policy to provide equal employment opportunities to all qualified applicants and employees without regard to their actual or perceived race, color, religion, sex, sexual orientation, marital or civil union status, age, national origin, disability, pregnancy, childbirth or related medical condition, citizenship, veteran status, genetic information, gender, gender identity or expression, or any other basis prohibited by law. /span /span/span/p /span/div/div/div/div

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Silo Restaurant in Sullivan, MO is looking for one executive chef to join our 34 person strong team. We are located on 200 S Service Rd West. Our ideal candidate is a self-starter, punctual, and engaged. Benefits Weekly Pay with competitive wages including monthly Bonuses! Key responsibilities of a Head Chef: Menu Planning and Development: Create and maintain menus based on seasonal ingredients, customer preferences, and budget constraints while working with the General Manager! Kitchen Staff Management: Lead and supervise the kitchen team, including sous chefs, line cooks, and prep cooks, assigning tasks and ensuring efficient workflow. Food Quality Control: Regularly inspect food quality, taste dishes, and ensure consistency in preparation and presentation. Ingredient Procurement: Source fresh, high-quality ingredients, manage inventory levels, and monitor food costs. Training and Development: Train kitchen staff on new cooking techniques, recipes, and safety procedures. Health and Safety Compliance: Adhere to all food safety regulations, sanitation standards, and kitchen hygiene practices. Cost Control: Monitor food costs, labor expenses, and identify areas for cost optimization. Kitchen Operations Management: Oversee daily kitchen operations, including scheduling staff, managing equipment, and addressing any issues that arise. Communication and Collaboration: Collaborate effectively with the General Manager and communicate with him and other staff members while maintaining a positive work environment. Required Skills and Qualifications: Extensive Culinary Skills: Deep understanding of cooking techniques, flavor profiles, and ingredient combinations. Leadership Abilities: Ability to motivate, delegate tasks, and manage a diverse kitchen team effectively. Problem-Solving Skills: Quickly identify and resolve issues in the kitchen under pressure. Communication Skills: Clear and concise communication with kitchen staff, service staff, and management. Financial Acumen: Understanding of food cost analysis and budget management Experience: Several years of professional kitchen experience with a proven track record as a sous chef or similar role. Culinary Degree (preferred):

Job Title: Chef de Cuisine Reports To: General Manager / Executive Chef --- The Chef de Cuisine is responsible for communicating with the Executive Chef. Helping lead and manage the kitchen staff when he is away as well as to create exceptional culinary experiences for guests. This role requires strong leadership, creativity, and culinary expertise. The Chef de Cuisine is expected to oversee all kitchen operations, including menu planning, food preparation, and ensuring kitchen safety and hygiene standards are met. Additionally, they manage inventory, control food costs, and collaborate with the front-of-house team to ensure smooth operation. --- Key Responsibilities: 1. Culinary Leadership & Kitchen Management: · Lead, mentor, and manage a team of chefs, cooks, and kitchen staff. · Develop and implement new menu items and seasonal specials. · Ensure consistency in food preparation, presentation, and quality. · Oversee food production and ensure timely service, maintaining high standards of food quality and hygiene. · Train kitchen staff on proper cooking techniques, presentation standards, and food safety procedures. · Maintain a positive work environment, fostering creativity, teamwork, and efficiency in the kitchen. 2. Menu Planning & Development: · Design, create, and update the menu based on seasonality, customer preferences, and food trends. · Collaborate with the restaurant's management to ensure the menu aligns with the overall concept and theme. · Ensure the menu is balanced and cost-effective, maintaining both quality and profitability. · Adapt and modify menus to accommodate dietary restrictions or guest preferences. 3. Budgeting & Cost Control: · Manage food and labor costs, ensuring they align with budgetary constraints. · Oversee ordering and inventory management to minimize waste and control expenses. · Track and report on food costs, adjusting menu prices or portions as needed to meet financial targets. · Ensure efficient use of ingredients to prevent overproduction and minimize waste. 4. Health, Safety, & Hygiene Compliance: · Enforce food safety and sanitation regulations in the kitchen. · Maintain cleanliness and organization in all kitchen areas, following health department guidelines. · Ensure kitchen staff follows proper food handling and storage practices to avoid contamination or spoilage. · Conduct regular safety checks on kitchen equipment and utensils to ensure proper functioning. 5. Staff Management: · Recruit, hire, train, and schedule kitchen staff, including line cooks, prep cooks, and dishwashers. · Conduct performance evaluations and provide constructive feedback to staff members. · Foster a positive, inclusive, and efficient work environment, resolving conflicts as they arise. · Set clear expectations and hold staff accountable for their roles and responsibilities. 6. Collaboration & Communication: · Work closely with the restaurant's management team (Front-of-House and Back-of-House) to ensure smooth operations. · Communicate with suppliers and vendors to source high-quality ingredients. · Coordinate with service staff to ensure proper timing of dishes and satisfaction of guests. · Participate in meetings to discuss operational issues, customer feedback, and business performance. 7. Quality Control & Customer Satisfaction: · Ensure that every dish leaving the kitchen meets the restaurant's standards for taste, presentation, and quality. · Address any customer complaints related to food and work to resolve issues promptly. · Conduct regular tastings and food quality checks to maintain high culinary standards. --- Required Skills and Qualifications: · Education: Culinary arts degree or relevant culinary training. A formal apprenticeship or extensive on-the-job training is highly valued. · Experience: At least 5-7 years of experience in a high-end kitchen, with at least 2-3 years in a leadership or supervisory role. · Skills: o Exceptional culinary skills with a strong understanding of various cuisines and techniques. o Strong leadership and management abilities, with experience leading a diverse team. o Excellent organizational skills, with the ability to manage multiple tasks and prioritize effectively. o Strong knowledge of food safety, health regulations, and kitchen equipment. o Financial acumen with the ability to manage food costs and budgets. o Creativity and passion for developing new dishes and refining menu offerings. Physical Requirements: o Ability to work in a fast-paced, high-pressure environment. o Ability to stand for extended periods and lift up to 50 pounds. o Ability to work late nights, weekends, and holidays as required by the restaurant's schedule. --- Preferred Qualifications: · Experience in a all levels of dining from short order to fine dining · Expertise in a wide array of cuisine · Knowledge of wine pairing and pairing with food. --- Working Conditions: · Fast-paced, high-energy kitchen environment. · Flexible hours, including evenings, weekends, and holidays. · Occasional extended hours to ensure food quality, kitchen operations, or to meet event requirements. · High-pressure situations, especially during peak service times. --- Compensation: · Competitive salary, based on experience. · Bonuses and profit-sharing options (if applicable). · Health benefits, paid time off, and other perks. Additional Information: The Chef de Cuisine plays a crucial role in shaping the guest experience through high-quality food and exceptional culinary creativity. Working with the Executive Chef to curate a high end dining experience. This position offers a unique opportunity to lead and shape the culinary direction of a high-profile establishment while driving business success.