Chef Jobs in Glenmont, MD

THE METROPOLITAN CLUB OF THE CITY OF WASHINGTON EXECUTIVE PASTRY CHEF History: Since its founding in 1863, at the height of the Civil War, by six Treasury Department officials, it has pursued its primary goal of furthering "literary, mutual improvement, and social purposes." Today, more than 150 years after its founding, the Club continues to attract distinguished members from around the world. The Metropolitan Club's proximity to the White House and other icons of the nation's capital has made it a destination for many local, national and international leaders, including nearly every U.S. President since Abraham Lincoln. Its location and dedication to a tradition of social civility provide members with a haven from the bustle of Washington's professional life, while offering amenities associates with contemporary urban living. The Clubhouse, which opened in 1908, is listed on the National Register of Historic Places and is a District of Columbia historic landmark. The establishment of the Club's Preservation Foundation in 1997 assures the perpetual protection of our historic building. Club facilities are impressive offering various private and member dining venues for a la carte dining; business meetings and hosting distinguished events. Position Specific: The Metropolitan Club and their talented Executive Chef Vincent Horville, are looking for an Executive Pastry Chef to set the standard for pastry/baking and maintain high quality and consistent member services. Club foodservice is scratch production, blending traditional and progressive offerings. The Executive Pastry Chef is a genuine craftsperson who understands the need for everything to be the ‘best possible' - that a simple fresh roll is equally as important as a Wedding Cake. He/she should have a complete understanding of scratch baking and pastry production with proven knowledge of volume banquet production and detailed a la carte dessert service. Ideal Candidate Profile: The position requires a strong organized leader who is committed to excellence in all matters. The right individual will be self-motivated, able to build a cohesive pastry team, possess a modern approach to team building and menu planning and continually offer unique and distinctive pastry experience. Candidate Qualifications: Responsible for planning, staffing, and execution of all items prepared in the pastry and bake shop. Check daily functions and ensure that all items are ordered, accounted for, and produced on schedule. The Executive Pastry chef should be an empathetic leader with drive and strong organizational skills. Must be a team player and able to accept constructive criticism and work collaboratively with team members. Fashion table and pastry decorations, such as statuaries and ornaments, from sugar paste and icings. Work closely, communicate, and share information efficiently and daily with Executive Chef. Attend committee meetings as directed. Knowledgeable in contemporary Plated Desserts and in "Old Fashion Desserts” with a skill-set in Wedding Cakes, Breads, Cookies and Petit Fours. Develop, recommend, and produce daily/weekly dessert features along with custom designing private events and club produced banquet offerings. The Pastry Chef will work on the budget with Executive Chef forecasting any changes in the bakeshop and any capital wants or needs for the coming year. The Executive Chef, Executive Sous and the Pastry Chef have to be visible at peak periods in the Dining room and at events. Must have prior private-club experience or experience in a multi-unit operation of exceptional luxury. Strongly preferred to have a long tenure in all past pastry positions

Seeking an outstanding Line Cook to join our facility in Upper Marlboro, MD! Starting Salary: $17 -19/hr Depending on Experience Advanced Recovery Systems (ARS) is an integrated behavioral healthcare management company committed to transforming lives through comprehensive treatment. With our advanced approach to patient care, we are seeking exceptional food service workers like you to join our team. We have facilities in various regions of the U.S., and since our inception, we have been unwavering in our mission to support individuals on their path to recovery. To learn more about our mission and commitment, visit our website at ******************************** The IAFF Center of Excellence is a first-of-its-kind rehabilitation center designed especially for and by firefighters. The 60-bed facility, located on 15 acres just outside Washington, DC, gives these fire fighters and first responders the opportunity to receive treatment among peers, led by clinicians who have experience working with these professionals. Learn more about the IAFF Center of Excellence and the crucial services we provide at ************************************************************* We value our employees and recognize the critical role they play in supporting our heroes. When you join our team, you can expect: Paid Time Off: Up to 3 weeks/year | Accrual begins on Day 1 of employment Retirement: 401K + match Insurance: Health, Vision, Dental, Life Matching HSA: Up to $1500/year company contribution Travel Concierge, LifeMart Employee Discounts, Health Advocate, EAP Program And much more! Read our Online Reviews: Birdseye (4.8 Stars), Facebook (4.8 Stars), Rehab.com (3.9 Stars) Responsibilities: The Line Cook is responsible for assisting with meal and food preparation, regulation compliance (reporting), and sanitation of the kitchen and dining areas as assigned by Food Service Director. Works effectively with the facility leadership team to ensure success of the facility by completing the following core job duties: Responsible for orderly storage and cleanliness of all areas and items within the kitchen, dining room, and other food storage, meal service, and refuse disposal areas. Checks and completes temperature charts for refrigerators, and freezers on a daily basis. Correctly and appropriately utilizes approved cleaning agents within all food preparation, storage and refuse disposal areas. Responsible for removal of trash and refuse from kitchen, dining room and food storage areas Utilizes appropriate care and safety in usage of meat slicer and other kitchen equipment. Inventories food service items and supplies as directed Conducts work activities in a safe and orderly manner. Willingness to work for the best interests of the facility. Ability to work cooperatively with others. Reports any changes in personal health status to supervisor as soon as he or she becomes aware of them. Takes responsibility for own professional growth and development. Performs other duties as assigned. Schedule: Part-Time | 24 hours/week | Flexible Qualifications: Required Qualifications Minimum one (1) year in a related field Preferred Qualifications High School Diploma or equivalent preferred Residential healthcare strongly preferred Food Certification Certificate as required by state, ServSave preferred Proficiency in food preparation, regulation compliance and sanitation of kitchen and dining areas Ability to work individually, with other cooks and with the other employees in the Food Service Department to improve the overall success of our kitchen Advanced Recovery Systems complies with state and federal nondiscrimination laws and policies that prohibit discrimination based on age, color, disability, national origin, race, religion, or sex. It is unlawful to retaliate against individuals or groups based on the basis of their participation in a complaint of discrimination or on the basis of their opposition to discriminatory practices/EEO. We are proud to be a drug-free workplace.

Great American Restaurants has an award-winning collection of 14 restaurants, 3 artisan bakeries and a BBQ spot in Northern Virginia and Maryland offering fantastic cuisine and plenty of fun. We have been named a Top Workplace by The Washington Post, consistently ranking in the top employers in the area for more than 10 years. The dedication of our people is what sets our company apart, offering the best hospitality to our guests and each other every day. Sous Chefs/Kitchen Managers are responsible for ensuring outstanding food quality and recipe adherence through the management of our passionate line cooks, prep cooks, and dishwashers, and Kitchen Supervisors. Benefits: · Competitive base salary · Quarterly bonuses earned through achieving results in hospitality and operations · 3 weeks Paid Time Off (PTO) plus 2 four-day work weeks per year · Enjoy Thanksgiving and Christmas off · Medical, Vision, and Dental Insurance · 401(K) with generous employer match · Dining Card · Gym & Educational Reimbursement · Intense training program and ongoing professional development experiences · Incentive trips earned through performance Desired Skills and Experience: · 2-5 years working in casual, high volume restaurants · Strong understanding of restaurant operations · Ability to lead a team · Hospitality or Culinary degree preferred

Shoreham Hotel Nestled in the Woodley Park neighborhood of Washington, DC, the Omni Shoreham Hotel is a true urban oasis within the Capitol City. Associates pride themselves as being a part of a historic landmark serving as host to numerous presidents, dignitaries, political events and inaugural balls. Associates can enjoy and be rewarded by several career development opportunities and the environment to grow one's career into various areas of the hotel including leadership roles. The Omni Shoreham Hotel associates consistently rank their place of employment as one of the Best Places to Work by the Washington Business Journal and scored the hotel with the highest ever results on the Associate Engagement Survey in 2012. Associates at the Omni Shoreham Hotel are proud of being a true part of an extended family and many have spent their entire careers within the hotel, some with over 4 decades of service! We celebrate these milestones and as well as many other successes on a monthly basis during our all associate rallies, “Hibiscus Huddles, “in honor of our company logo. The iconic Omni Shoreham Hotel in Washington, DC is seeking an experienced, visionary Executive Chef to join our team. This is an exciting opportunity to get in on the ground level and contribute to The Omni Shoreham's incredible transformation. This person will lead the entire culinary team of professionals, including: Banquets, Robert's Restaurant, Marquee Bar and Lounge, and In-Room Dining, to deliver a high-quality and high volume luxury food offering. To be successful in this position you need to be passionate about food and passionate about developing talent and driving standards. To have willingness and determination to meet challenges head-on and a desire to work in a fast paced, hands-on, environment is essential. ($125,000-$150,000) Responsibilities To assist the Director of Food & Beverage in budgeting i.e. food cost/payroll/etc.. When agreed, control all overheads/achieve food cost budget throughout the oncoming year/report all variances from actual budget with the reasons and recommendations for remedial action. Agree with other Food and Beverage Department managers on the market potential for food outlets relating to the market competitors and the availability of the product. In conjunction with the Hotel Manager, plan and implement menu design, creating suitable dishes and passing standards recipes to the food & beverage controller for costing. To work with the Hotel Manager with capital expenditure items for the food and beverage department. Ensure guest satisfaction with the smooth and effective running of the day-to-day operation. To maintain control of the standards for purchasing and receiving items. Work closely with the storeroom manager to establish and maintain control of the standards for purchasing and receiving items. To test and evaluate products for quality, paying particular attention to yield/holding qualities/market price/wastage usage of leftovers. To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production. To create recipes and production methods. To compile new banquet menus when required. Constantly inspect all food service sections during service time to ensure that the correct standards are maintained. Responsible for control of equipment and scheduling maintenance. To maintain an up-to-date knowledge of local and international market trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets Maintain an up-to-date knowledge of competitor's food production/offering. Assist in the promotion of in house sales activities, such as culinary festivals, chef specialties and culinary competitions. To plan/organize/control the efficient and effective utilization of all food production staff, especially in scheduling and controlling overtime. To interview/recruit suitable staff for the operation, in conjunction with personnel. To oversee the training/development of all kitchen staff by ensuring that effective on and off the job training is carried out. Be aware of state legislation in employment and industrial relations, including union labor agreement. To establish effective and efficient office procedures in handling daily menus/banquet menus/purchase requirements/general correspondence/filing and records. To perform all duties applicable to a department manager within the hotel. To actively participate in the critical path task sheet for the food and beverage department. To conduct/attend all required department meetings. Other duties as assigned. Qualifications Bachelor's Degree or Equivalent Must have at least 5 years experience in a Executive Chef kitchen management capacity in a Luxury hotel chain and excellent knowledge of current culinary trends. Must have management experience in Union environment Hospitality experience required Must have experience in a high volume hotel business. Must be competent in culinary creativity as demonstrated by cooking test. With strong knowledge of food cost and inventories. Must possess the ability to handle stressful and a busy hotel. Candidate must have good knowledge of computers (i.e: Excel & Word). Clear, concise written and verbal communication skills. Candidate must be comfortable to speak to guests and conduct meetings. Must have a good understanding of cost control. Candidate must be a leader and a mentor. End of Job Description #IND123

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.

Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary As an Executive Sous Chef with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. The ideal candidate will be a creative problem-solver who brings passion, enthusiasm and fresh ideas with the ability to work independently and have the capacity to manage up and down. Detailed Responsibilities * Executes menus in accordance to brand standards * Maintains recipes to meet core standards * Ensures that team members consistently deliver heartfelt hospitality to every guest, every time * Ensures team members have the tools necessary to complete their jobs * Ensures show quality standards are maintained at all times * Regularly obtains feedback from clients and guests to improve operations * Supports and communicates Levy initiatives * Responds and assist in any departmental guest service issues * Holds team accountable to steps of service to deliver great guest service * Executes preventive maintenance schedule as set forth by Director of Operations * Conducts daily walkthroughs in culinary areas for each event * Continually gains culinary expertise * Practices proper product control and handling of all inventory and equipment * Achieves daily sales and assigned cost goals * Ensures that all security, safety, and sanitation standards are achieved * Employs good safety and sanitation practices * Forecasts and adequately schedules team members to meet operational needs and desired targets * Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels * Ensures team members adhere to Levy guidelines as stated in the team member training manual and employee handbook * Displays a positive attitude towards team members * Interviews, hires, trains, and develops team members according to Levy guidelines * Conducts regularly scheduled meetings to ensure lines of communication are open between management and team members * Promotes a cooperative work climate, maximizing productivity and morale * Uses all performance management tools to provide guidance and feedback to team members * Assists fellow team members when necessary * Mentors Sous Chefs to improve their skills and leadership abilities * Other duties and responsibilities, as needed Job Requirements * A culinary degree is preferred * Ability to taste and evaluate food and beverage products * Able to communicate effectively with the management team, guests, and team members * Team builder and ability to successfully manage and develop a team * Must be experienced with Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet Curious about Life at Levy? Check it out: Levy Culture Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Plan Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Levy maintains a drug-free workplace. Req ID: 1354881 Levy Sector [[Cust_clntAcName]] BENAE GLICKMAN [[req_classification]]

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 within the kitchen. 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 $90,000-$100,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, Pension matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until June 13, 2025. About the Venue CFG Bank Arena is a 14,000+ seat, reimagined world class concert and entertainment venue. A premier destination for fans and artists, CFG Bank Arena showcases over $250MM+ in renovations, including modernized, state-of-the-art acoustics, superior suites and exclusive club levels, premium contemporary seating, reimagined concourses, upscale culinary experiences in food & beverage selections, and more! Located in the heart of Baltimore, the venue includes a new exterior facade, green scaping and enhanced lighting, this iconic landmark offers guests the ultimate entertainment experience in town. Rich in history, uniting fans with memories old and new, CFG Bank Arena hosts 135+ shows annually including the hottest artists on the planet. A cornerstone of the City of Baltimore, committed to the community, and redeveloped in the heart of Baltimore. A new era of live entertainment has arrived in Baltimore with the highly anticipated and reimagined, CFG Bank Arena. Responsibilities Responsible for managing, developing and mentoring staff of 10-15 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. 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.

Job Details Flight Club DC - Washington, DC $80000.00 - $90000.00 Description TITLE: Executive Chef DEPARTMENT: Management POSITION TYPE: Full Time REPORTING TO: General Manager FLSA STATUS: Exempt 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. Position Purpose: 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. Our Mission Is: At State of Play, our mission is to create moments of joy and connection through the power of play. Our Values Are: We Take the Initiative: Actions speak louder than words. We're resourceful, proactive and creative. There are no limits to what we can achieve if we reach out, speak up and make it happen. We're Thoughtful: We think about the bigger picture. We default to listening and encouraging different views to our own. By being deliberate and considerate, team members will enjoy working with us and we will make better decisions. We Strive for Excellence: We try to bring the best version of ourselves into work every day. Quality matters. Executing with precision and pace will help both other team members and the business succeed. We Celebrate the Wins: Let's enjoy the journey. Life is full of ups and downs so we make time to toast collective and individual successes. Nothing feels better than winning as a team. Qualifications Responsibilities: Deliver Results: Develop and execute culinary strategies to achieve operational goals and uphold company standards Lead and manage the kitchen team to ensure the consistent delivery of high-quality food items Proactively seek feedback from guests and team members to continuously improve food quality and service Manage kitchen budget, monitor expenses, and contribute to the achievement of financial goals Own the Problem: Implement and enforce food safety and sanitation standards to comply with regulations and ensure guest safety Oversee equipment maintenance and kitchen cleanliness to uphold hygiene standards Maintains all required checklists and policies Test & Learn: Collaborate with the General Manager to plan and execute local community marketing initiatives Train and mentor kitchen staff, fostering a collaborative and high-performing team environment Be Respectful of Company Resources: Maintains inventory levels to ensure freshness and cost-effectiveness Requirements & Minimum Qualifications: 5 years of experience as an Executive Chef Catering experience required Proficiency in culinary techniques and menu development Knowledge of kitchen operations, including inventory management and food safety protocols Familiarity with MS Office Suite (Outlook, Word, Excel) Food hygiene, alcohol, and allergen certification maintained throughout employment Flexibility to work various shifts, including weekends and holidays Excellent communication skills, both verbal and written Results-oriented with a proactive approach to leadership Ability to stand and work in a fast-paced environment for extended periods Ability to lift over 50 lbs. if necessary Legally authorized to work in the US 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. Equal Opportunity Statement: 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.

Executive Chef The City Club of Washington | Washington, DC | Invited Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day: * Lead, train, develop and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Create edgy and innovative new menu items based on current food trends and club events. * Manage financial cost controls and culinary operations. * Build magic moments and maintain positive member & guest experiences. About You * Minimum 3 years of experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Knowledge of special diets (preferred). * Proficient with POS (Micros preferred), Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. * Bilingual- Spanish (preferred). Compensation Package: Competitive Salary Range $85k to $90k; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Ted's Bulletin is a 6-unit neighborhood eatery bringing new creativity to American classics, open daily for all-day breakfast, lunch & dinner. Ted's is looking for great leaders who are poised for growth as we have four new locations opening in DC and Virginia over the next 18 months. Ted's is part of the Catalogue Company which operates Federalist Pig, Honeymoon Chicken, Sidekick Bakery, Ensemble digital kitchen and Kramers. The Executive Chef is the leader for the BOH and is responsible for producing best in class food in accordance with Ted's brand and standards. In addition, they will be responsible for delivering financial results to include, labor and food costs. They will ensure health and safety standards are being met, and they will train and develop the culinary team and maintain a positive culture. Job Duties: * Direct and supervise kitchen employees while executing and maintaining Ted's standards * Lead by example, work the line with staff at key times ensuring recipe adherence and standards are met * Institute mechanisms to monitor food quality, food safety/sanitation and minimize waste and control inventory * Hire, train and develop kitchen staff while promoting a positive work environment * Actively coach and counsel employees to include documentation when appropriate * Prepare an effective schedule to ensure staffing needs are met and labor costs controlled * Conduct inventory and handle ordering of product * Partner with vendors to ensure product arrives in a timely manner and is accounted for * Achieve company profit standards for sales, costs, labor * Participate in menu development, and recipe creation * Responsible for proper food storage and food quality standards including consistency and presentation * Ensure repair and maintenance needs are met and/or communicated to designated manager * Understand and follow the food allergy procedure and special orders/restrictions * Communicate repair and maintenance needs to designated manager/vendor * Understand and follow the food allergy procedure and special orders/restrictions * Evaluate guest feedback and ratings with GM and follow up with culinary team to ensure issues are resolved * Other duties as assigned Qualifications: * College Degree or certification in culinary field preferred * 2+ years in kitchen management role * Excellent working knowledge of sanitation standards * Ability to understand and positively impact financials * Proven ability to hire, train and lead a diverse workforce * Ability to form relationships and communicate respectfully, and effectively with peers, leadership and workgroup. * Must be able to work extended hours when business need necessitate * Must be able to stand for extended periods of time and lift up to 100 pounds Benefits: * Competitive Salary and bonus plan * Medical, dental and vision insurance * 401K * Paid Time Off * Paid Holiday (Thanksgiving and Christmas) * Employee Shift Meal while at work * Employee dining discount extended across all brands * Health Savings Account * Employer paid Life Insurance and Long-Term Disability Insurance * Short Term Disability Insurance * Employee Assistance Program

div class="job-preview-details" div class="vertical-padding" div Full-time/div /div div class="job-listing-header"Description/div divpstrong HOSPITALITY STARTS HERE.../strong/pp Welcome to the heart of hospitality! At The Indigo Road Hospitality Group (IRHG), we're on a mission to redefine the hospitality industry, and it all begins with our exceptional team. Founded in 2009 by Steve Palmer, our philosophy is simple: by taking care of our team, we ensure they naturally provide exceptional care to our cherished guests./ppbr//ppstrong ALL ROADS LEAD TO YOU.../strong/ppA successful strong EXECUTIVE CHEF /strongwill have 6+ years' experience managing the line for high-volume restaurants in an upscale and food focused environment. You will be passionate about food and engaging the local community. Procure the highest quality product to create unforgettable dishes that surprise and delight our guests at every bite./ppbr//pp As the Executive Chef, you are excited to encourage staff development and promote a positive experience for staff and guests to achieve Pamp;L goals. You'll look over all aspects of the kitchen including problem resolution and effective communication to get the job done. As an ambassador for Indigo Road, you'll authentically embrace Internal Hospitality and strive to create memorable experiences for people through food./ppbr//ppstrongO-Ku Sushi D.C./strong celebrates authentic Asian cuisine with a southern approach with a menu that focuses on unique ingredients and sophisticated presentations. From petite plates to sushi specialties, O-Ku showcases the freshest fish from the world's finest markets in areas such as Norway, Scotland, Hawaii and New Zealand, as well as local sustainable sources./ppbr//ppstrong What You'll Do:/strong/pullistrong Create Experiences:/strong Cultivating hospitality and leading a team to craft dishes that showcase our cuisine./lilistrong Inspire Your Team:/strong Inspire a culture of creativity, collaboration, and innovation./lilistrong Hands-On Leadership:/strong Commitment to supporting your team especially during peak times./lilistrong Oversee the Business:/strong Collaborate with the GM and leaders from the Home Office to maximize kitchen operations. Ensure quality control, inventory management, and adhere to health and safety standards. Play a pivotal role in managing labor, budgets, forecasts, and ensure the bottom line meets pre-determined expectations./li/ul/div div class="job-listing-header"Requirements/div div data-bind="html: Job.Requirements"pstrong WHAT YOU NEED:/strong/pullistrong Flexibility/strong: Your schedule may vary (days, nights, weekends, holidays) based on seasonality, covers, and hours of operation. In general, you can anticipate working 50 to 55 hours a week./lilistrong Experience:/strong Executive Chef (2+ years) preferred background in elevated Japanese cuisine/lilistrong Servant Leadership:/strong Dedicated to serving others, internally (team-members) and guests./lilistrong Entrepreneurial Spirit:/strong Hands-on, working side by side with your team during prep and service./lilistrong Accountability:/strong Experience with managing restaurant financials, mainly dealing with food costs and labor./li/ulpstrong IRHG PERKS:/strong/pullistrong Competitive Compensation:/strong Competitive base pay, performance-based bonuses (paid quarterly), and PTO benefits after 90 days./lilistrong Health amp; Wellness/strong: Comprehensive health insurance coverage, including medical, dental, vision, and more./lilistrong Financial Planning/strong: Access to a 401K plan with a 50% match on your first 6% investment, along with Roth options./lilistrong Home Loan Program/strong: We offer a zero-interest housing loan program to help you achieve your dream of home ownership./lilistrong Employee Discounts:/strong Enjoy discounts at our 15 restaurant concepts and growing boutique hotels division./lilistrong Family Time/strong: Benefit from 4 weeks of PTO for maternity/paternity leave./li/ulpem The Indigo Road Hospitality Group is an equal opportunity employer, and we celebrate diversity in all aspects of our workplace. Everyone has a seat at our table./em/ppem Note: The above job description is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements./em/p/div /div

We have an opening for an executive Chef in the DC market for an iconic venue. This is a high profile position within an industry leader/casual entertainment and restaurant venue. The Executive Chef will balance administrative skills managing a full team of sous chefs in combination with daily operations of a high volume operation. This is an exciting opportunity for a career driven chef to step into a new role. If you are ready for the next level in your culinary career and available for the DC market then this could be for you. Ideal culinary backgrounds will include career progression to the Executive Chef level within the casual segment, $5M + in annual revenue. This role includes an excellent compensation plan, benefits, vacation, balance and the opportunity to advance careers. This role is presented by Tom Bull with Gecko Hospitality

Job Details Pennsylvania 6 DC, LLC - Washington, DCDescription Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Our Executive Chefs are a critical ingredient in our restaurant management recipe. They develop and lead our culinary team. The Executive Chef is committed to leading our team, overseeing daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of the management team, you will enjoy a career path that challenges you as a leader and facilitates career growth and development. WHAT OUR EXECUTIVE CHEFS DO: Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employees Interact with, direct, and supervise kitchen employees on a daily basis in accordance with company standards Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery Assign and enforce operational goals for kitchen staff Identify, address, and document individual employee performance problems Understand, follow, and teach food allergy procedures and special orders/dietary restrictions Perform weekly inventory, ensuring that kitchen is well stocked Train and develop key employees for growth, advancement, and promotion Work with culinary team to develop and test new recipes Assign production duties to all kitchen staff Develop schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targets Achieve food and labor costs Meet daily with appropriate Manager/Sous Chef(s)/team to coordinate and ensure production standards Become proficient in all stations within the kitchen Expedite food orders from kitchen stations to dining rooms Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines Foster an environment of hospitality in which all team members put the guest first in every situation Execute established food standards for overall guest satisfaction that meet or exceed company standards WHAT YOU NEED TO BE AN EXECUTIVE CHEF: Experience managing in high volume restaurants, with a minimum of five years preferred Strong understanding of restaurant operations Passion for hospitality Demonstrated ability to lead a team Capable of identifying problems and determining accurate solutions on each shift Fiscally responsible and experienced in achieving food and labor costs Love for all things food and beverage Be caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence Able to speak, read, write, and understand the primary language(s) used in the workplace Able to read and follow a recipe to standard Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures Capable of lifting up to 50 pounds, as needed Continuous bending, stooping, reaching, twisting, and use of hands and arms May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy

Returning UsersLog Back In Sodexo is seeking an experienced Executive Chef 3 at MedStar Washington Hospital Center in Washington, DC for our top leadership role in culinary operations at Washington Hospital Center at MedStar Health. This position will be responsible for oversight of all culinary operations, ensuring excellence in front and back of the house operations in retail, patient services and catering operations. Leadership, process improvement, culinary innovation and execution, financial management, culinary team development, client relationships, and a willingness to support and serve others with a "One Team" attitude are all attributes that will ensure success in this top culinary leadership role. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being. What You'll Do * implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, garnishing, panning charts, production, puree standardization, inventory control, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark * monitoring, Audits, implementation and standardization for new menus * be responsible for Food and Physical Safety and annual training for all hourly associates * continue sustainability program with the direction of Director of Culinary * implement innovative and fresh ideas in retail, catering and patient services * create interpersonal relationships with clients in hospital What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background, with the demonstrated ability to stay current with new culinary trends * excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies * strong management skills and previous experience working in a high-volume facility * creative and effective problem-solving and project management skills * proficient computer skills as well as exceptional organizational and customer services skills Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Serve as a point of contact for all HOH staff, vendors, and services Work with FOH and HOH managers to maintain high quality of product and experience for guests Ability to open and close the restaurant ensuring all employees complete tasks in an efficient manner Develop exciting menus seasonally including recipes and costing Create special event and catering menus and help lead the catering efforts Responsible for sourcing outstanding local ingredients where possible including proteins and vegetables Maintain properly costed out recipes for all menus and maintain food costs no more than 1.5 points above budgeted food cost Lead by example; work the line with the staff at key times, recruit and teach culinary organization and help build a cost efficient and productive culinary team which is in line with budget Analyze financial documents including Investor Reports, P&L Details, and Balance Sheet Lead, coach and motivate Sous Chefs to help them prepare for their next step in their career path Responsible for ensuring all Sous Chefs complete tasks and assignments Liaison between management, hourly staff and SRG key personnel Español: Servir como punto de contacto para todo el personal, proveedores y servicios de BOH Trabajar con los gerentes de FOH y BOH para mantener unaaltacalidad deproductoy experiencia para los invitados Capacidad para abrir y cerrar el restaurante asegurando que todos los empleados completen las tareas de manera eficiente Desarrollemenúsemocionantes según la temporada, incluidas recetas y costos Crearmenúsespeciales para eventos y catering y ayudar a los liderar los esfuerzos de catering Responsable de obtener ingredientes locales sobresalientes donde sea posible, incluyendoproteínasy vegetales Mantenga las recetas de todos losmenúscon un costo adecuado ymantengaloscostos de alimentos nomásde 1.5 puntos por encima del costo de alimentos presupuestado Liderar con el ejemplo; trabaje lalíneaconelcon el personal en los momentos clave, reclute y enseñe organización culinaria y ayudea construir un equipo culinario rentable y productivo Analice documentos financieros, incluidos informes de inversores, detalles depérdidasy ganancias y balance Dirigir, entrenar y motivar a los SousChefs para ayudarlos a prepararse para elpróximopaso en su carrera Responsable de asegurar que todos los SousChefs completen tareas yproyectos Enlace entre la gerencia, el personal por hora y el personal clave de SRG

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $25.50/hour, automatic raise to $26.50/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Executive Catering Chef Full-Time, Exempt General Description: George Washington's Mount Vernon is seeking a dedicated and motivated Executive Catering Chef to spearhead the rapid growth of our banquets and special events department. With oversight from the Food and Beverage Director, the Catering Chef will oversee the food quality and presentation of the robust catering business. The chef will work in a split kitchen, sharing space with the Executive Chef and line staff. Compensation: Starting at $70,000/year Essential Duties: A knowledge of costing, scheduling, and time management is essential to being successful in the position. Work with the Food and Beverage Director and Executive Chef to ensure that the budgeted food cost is met every month and that the menus are properly costed. Create and develop purchasing guidelines by working with suppliers to determine the best buying practices and product mix. Implement a sound inventory control program that ensures an accurate inventory every month with an emphasis on minimizing product waste and tracking market factors. Develop menus that stay current with changing industry trends but still allow our guests to feel they are tasting foods from the historical past. Create and implement strict guidelines for food preparation, recipe standards, and plate presentation for catering shifts. Ensure that the main kitchen, prep kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations. Train and supervise kitchen personnel to ensure all policies, standards and food recipes are adhered to and followed. Create a rotating training schedule for those team members who wish to learn different stations in the kitchen. Create and maintain a schedule that maximizes the current staff and allows flexibility during fluctuations in business. Work directly with the catering team to ensure every guest's culinary experience is unique and follows the Food and Beverage Mission Statement: “A culinary experience George Washington would be proud of”. Work directly with other Mount Vernon departments to ensure our guests can have a unique farm-to-table experience while visiting. Identify new culinary techniques and presentations. Assist kitchen staff with food prep and recipe creation. Knowledge of principles and processes for providing customer and personal services including customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Qualifications and Education Requirements: Minimum of 5 years as a Chef with hands-on catering and banquet experience Previous experience with managing food and labor costs Must be able to meet timelines and handle stressful situations in a fast-paced environment Weekends, evenings, and holidays are required Must be organized, detail-oriented, and flexible English is the primary language spoken in the kitchen, but proficiency with verbal communication in Spanish is desirable Must be able to lift, drag, or push at least 30lbs, bend, stretch, twist, crouch, squat, or reach with body, arms, and/or legs Must be able to stand/walk for extended periods of time on varying surfaces Additional Notes: The use of Word, Excel, POS systems, Email, and timekeeping/HRIS systems is essential to this job function; proficiency with these programs is required. Benefits: 403(b) Retirement plan with employer matching Employee recognition at 5 years of service Monthly employee events Employee referral program On-site Library Discount on Public Event Tickets Discount in the Mount Vernon Shops Discount at the Mount Vernon Inn and Food Court Pavilion Free parking Health, Vision, and Dental insurance Short Term Disability, Long Term Disability, and Life Insurance Paid leave for Sick Time, Vacation and Holidays Flexible spending account for medical care Mount Vernon is dedicated to creating an inclusive environment for all employees. As an Equal Opportunity Employer, we are committed to building and retaining a team that represents a variety of skills, experiences and perspectives. All employment decisions are based on business needs, job requirements, performance, and qualifications without regard to race, religion or belief, national or ethnic origin, gender/sex (including pregnancy), age, physical, mental or sensory disability, sexual orientation, gender identity and/or expression, marital or domestic partnership status, veteran and military status, family or parental status, or any other status protected under federal, state, or local law. Mount Vernon will not tolerate discrimination or harassment based on any of these characteristics.

Full-Time, Exempt General Description: George Washington's Mount Vernon is seeking a dedicated and motivated Executive Catering Chef to spearhead the rapid growth of our banquets and special events department. With oversight from the Food and Beverage Director, the Catering Chef will oversee the food quality and presentation of the robust catering business. The chef will work in a split kitchen, sharing space with the Executive Chef and line staff. Compensation: Starting at $70,000/year Essential Duties: * A knowledge of costing, scheduling, and time management is essential to being successful in the position. * Work with the Food and Beverage Director and Executive Chef to ensure that the budgeted food cost is met every month and that the menus are properly costed. * Create and develop purchasing guidelines by working with suppliers to determine the best buying practices and product mix. * Implement a sound inventory control program that ensures an accurate inventory every month with an emphasis on minimizing product waste and tracking market factors. * Develop menus that stay current with changing industry trends but still allow our guests to feel they are tasting foods from the historical past. * Create and implement strict guidelines for food preparation, recipe standards, and plate presentation for catering shifts. * Ensure that the main kitchen, prep kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations. * Train and supervise kitchen personnel to ensure all policies, standards and food recipes are adhered to and followed. Create a rotating training schedule for those team members who wish to learn different stations in the kitchen. * Create and maintain a schedule that maximizes the current staff and allows flexibility during fluctuations in business. * Work directly with the catering team to ensure every guest's culinary experience is unique and follows the Food and Beverage Mission Statement: "A culinary experience George Washington would be proud of". * Work directly with other Mount Vernon departments to ensure our guests can have a unique farm-to-table experience while visiting. * Identify new culinary techniques and presentations. * Assist kitchen staff with food prep and recipe creation. * Knowledge of principles and processes for providing customer and personal services including customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Qualifications and Education Requirements: * Minimum of 5 years as a Chef with hands-on catering and banquet experience * Previous experience with managing food and labor costs * Must be able to meet timelines and handle stressful situations in a fast-paced environment * Weekends, evenings, and holidays are required * Must be organized, detail-oriented, and flexible * English is the primary language spoken in the kitchen, but proficiency with verbal communication in Spanish is desirable * Must be able to lift, drag, or push at least 30lbs, bend, stretch, twist, crouch, squat, or reach with body, arms, and/or legs * Must be able to stand/walk for extended periods of time on varying surfaces Additional Notes: The use of Word, Excel, POS systems, Email, and timekeeping/HRIS systems is essential to this job function; proficiency with these programs is required. Benefits: * 403(b) Retirement plan with employer matching * Employee recognition at 5 years of service * Monthly employee events * Employee referral program * On-site Library * Discount on Public Event Tickets * Discount in the Mount Vernon Shops * Discount at the Mount Vernon Inn and Food Court Pavilion * Free parking * Health, Vision, and Dental insurance * Short Term Disability, Long Term Disability, and Life Insurance * Paid leave for Sick Time, Vacation and Holidays * Flexible spending account for medical care Mount Vernon is dedicated to creating an inclusive environment for all employees. As an Equal Opportunity Employer, we are committed to building and retaining a team that represents a variety of skills, experiences and perspectives. All employment decisions are based on business needs, job requirements, performance, and qualifications without regard to race, religion or belief, national or ethnic origin, gender/sex (including pregnancy), age, physical, mental or sensory disability, sexual orientation, gender identity and/or expression, marital or domestic partnership status, veteran and military status, family or parental status, or any other status protected under federal, state, or local law. Mount Vernon will not tolerate discrimination or harassment based on any of these characteristics.