Chef Jobs in Poquoson, VA

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: * Oversee the preparation of all the meals for our passengers and crew. * Set-up, maintain, and break down station according to FDA Standards. * Taste all products produced to assess quality. * Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. * Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. * Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. * Schedule production of all fresh ingredients to maintain an inventory of food at all times. * Use food production equipment according to manufacturer's instructions. * Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. * Maintain a professional appearance at all times. * Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. * Maintain a professional relationship with all coworkers. * Ensure that each guest has a positive and memorable experience. * Understand and have knowledge of safety, sanitation, and food handling procedures. * Commitment to quality service, and food & beverage knowledge. * Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: * Must be able to work around 14 hours per day. * Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC) Work Schedule: * 7 days per week while onboard the ship. * 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

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 is responsible for overseeing all culinary operations at The Dome, ensuring the highest standards of food quality, presentation, and safety. This role will lead kitchen operations for concerts, private events, and large-scale catering while maintaining a creative and cost-effective approach to menu development and execution. The Executive Chef will play a vital role in delivering an exceptional dining experience for guests while managing kitchen staff, inventory, and food cost controls. This role pays an annual salary of $80,000-$90,000 and is bonus eligible. 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. Responsibilities Develop and execute high-quality menus for all venue events, including concerts, VIP experiences, and private functions. Lead, train, and supervise all back-of-house kitchen staff to maintain efficiency, cleanliness, and consistency. Ensure compliance with health, safety, and sanitation regulations in accordance with local and federal guidelines. Manage inventory, food purchasing, and cost control measures to maintain budgetary goals. Collaborate with the Food & Beverage Director and other departments to create innovative food concepts and enhance guest experiences. Oversee kitchen equipment maintenance and ensure all operational needs are met. Monitor food production, portion control, and quality assurance. Establish and maintain relationships with local suppliers to source fresh and high-quality ingredients. Recruit, train, and schedule kitchen staff, ensuring a positive and productive team culture. Implement and enforce OVG's culinary standards and operational procedures. Qualifications Minimum 5+ years of experience as an Executive Chef or Sous Chef in a high-volume venue, arena, hotel, or catering environment. Degree in Culinary Arts or equivalent professional experience preferred. Proven ability to manage kitchen operations for large-scale events and high-end catering. Strong leadership skills with the ability to motivate and develop a culinary team. Extensive knowledge of food safety regulations, inventory management, and cost control. Ability to work flexible hours, including nights, weekends, and holidays, as required by the event schedule. Exceptional organizational and multitasking abilities in a fast-paced environment. Passion for culinary excellence and creativity in menu development. 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 Advertisements Sushi experience required. The Executive Sous Chef assists the Executive Chef through oversight of the daily culinary operations and management of the culinary and kitchen teams within multiple outlets. The Executive Sous Chef impacts guest satisfaction through delivery of culinary excellence and consistent quality service and product. This manager drives revenue and profit to ownership through menu creation and execution of the business and operating plans. The Executive Chef will have coverage responsibilities in restaurants in addition to administrative responsibilities. Responsibilities Support a culture that promotes effective communications, service excellence, teamwork, performance feedback, recognition, mutual respect, and Associate satisfaction. Hire, retain and mentor back of house Associates to execute safe and successful operation of the department. Collaborate with assigned recruiters to determine and implement hiring guidelines and standards. Participate in Associate development through coaching, feedback, and completion of company talent development initiatives Schedule Associates to meet operational needs and maximize time and station productivity while meeting the guidelines and labor expectations of the budget and business plan. Drive guest satisfaction through menu creation, food quality standards and Associate scheduling and training. This is accomplished by working with manager to ensure menu design creates high value for price paid. This is further accomplished through implementation of written menu specifications for Banquet Associates and proper utilization of PHR and training programs and tools. Ensure that the kitchen is set up for success through implementation and adherence to the operating plan; including SOPS and checklists. Ensure guest safety and satisfaction though adherence to health department and company standards; including safe food handling. Monitor safety and quality control measures. Coordinate a preventative maintenance program and schedule with the Engineering department for kitchen equipment. Ensure that assigned assets are properly maintained and protected; through execution of the established inventory process, Associate training on food preparation and storage, effective security of storage areas and coordination of a preventative maintenance program for production equipment and area. Manage food ordering process and internal requisitioning; including systems usage, to ensure food cost objectives are met. Set short-term and long range goals in collaboration with Manager to ensure the achievement of the outlets defined performance metrics. Practices responsible financial management of the department. Works with manager to develop department business plans and budgets, to accurately forecast financial performance and to deliver financial results in accordance with those budgets. Perform Emergency Response duties as required by this role in the Emergency Response Organizational Chart and Plan Qualifications Type Qualification Skill Understanding of purchasing and maintenance of kitchen equipment Effective decision making skills Strong problem-solving skills Financial management skills e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling Knowledge of overall hotel operations as they affect kitchen and related areas Knowledge of purchasing, inventory controls, supplies and equipment Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA) Experience Experience in a hands on kitchen management position Broad knowledge of Restaurant Industry Experience working in a corporate atmosphere Must posses food knowledge and creativity. Education Culinary degree preferred

td id="gnewton JobDescriptionText" div div style='-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;'bu Executive Chef - Hemingway's Restaurant - $70,000 DOE plus bonus/u/b/div div style='-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;' /div div style='-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;'At Coastal Hospitality we believe in an individual's natural talent and our goal is to engage uniquely talented candidates who have a genuine desire for being in service to others. Through continuous investment in our associates, Coastal creates opportunities for career growth. We go beyond the initial introductory phase by challenging, celebrating, and enhancing that natural talent you bring to the work environment. Our culture is defined by those we hire and those we promote./div div style='-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;'br/ span style='color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;'We are inviting candidates with a keen attention to detail, leadership skills, unmatched creativity, and a passion to serve others to apply for our /spanb style='color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;'Executive Chef Positio/bb style='color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif; -webkit-tap-highlight-color: transparent;'n /bbto join us at Hemingway's Restaurant amp; Bar Pilar located within the Holiday Inn Oceanside/b. This position will report to the General Manager of the hotel./div div style='-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;' /div div style='-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;' div style='-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;'bWhat You Will Bring To This Role:/b/div div style='-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;'The Executive Chef is responsible for overseeing the daily culinary operations supporting the restaurant(s), lounge and banquet catering. The Chef must deliver on menu variety and food quality to meet guest, brand, and hotel expectations while also achieving financial goals. He/She will foster a positive and collaborative working environment with colleagues, managers and direct reports./div div style='-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;' /div div style='-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;' divb How You'll Be Rewarded:/b/div div In exchange for your talent, you will be eligible for our comprehensive benefit package that includes:/div ul liA chance to learn something new every day in a fun, friendly work environment!/li li Health Benefits; Medical, Dental and Vision/li li Paid Time Off/li li Employee Assistance Program/li li Company Paid Short Term Disability, Life Insurance and Accidental Death/li li Affordable and Optional Long Term Disability and Supplemental Life Insurance/li li Company Matched 401K/li li Health Care Flexible Spending Account/li li Dependent Care Flexible Spending Account/li li Health Savings Account/li li Legal Resources/li li Associate Travel Discounts per Brand Guidelines/li /ul /div div style='-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;'bSome of Your Responsibilities Would Be:/b/div /div /div ul li div Direct and oversee all culinary operations, to include, but not limited to, food production and purchasing, food quality and presentation, compliance with all safety and sanitation standards and regulations, associate productivity and performance, implementation of policies and procedures, cost controls and overall profitability./div /li li div Create and implement new menus and individual menu items for restaurants/lounge and banquets/catering events based on current food trends, regional tastes and Brand requirements. Collaborate with Corporate Director of Food amp; Beverage, Director of Sales, General Manager and other key stakeholders on all menu designs./div /li li div Ensure customer satisfaction by interacting with guests and clients to gain their feedback and trust; review guest satisfaction scores related to Famp;B; and evaluate and address issues and make improvements accordingly/div /li li div Ensure compliance with federal, state, local, company and Brand health, safety, and sanitation and alcohol awareness standards. Regularly conduct walk thru of all food prep areas to ensure compliance with standards (ex: kitchens, coolers, restaurants, lounge, associate cafeteria, storerooms, receiving/loading docks and equipment storerooms)./div /li li div Perform general management duties to include: purchasing management, budget and forecasting, report generation, department scheduling and meeting participation and facilitation/div /li li div Meet with food purveyors; ensure food items are of a good quality/div /li li div Implement and review control costs without compromising standards, improve gross profit margins and other departmental and financial targets/div /li li div Monitor and develop associate performance to include, but not limited to: establishing department goals; providing daily supervision and professional development; conducting feedback/disciplinary discussions; completing performance evaluations; and delivering recognition and rewards./div /li li div Demonstrate new cooking techniques and equipment to staff. Create and prepare menu items for VIP's, banquet tasting, menu testing and other special events./div /li li div Recruit, interview, hire and train new associates. Create training tools (recipe cards/books, checklists, opening/closing procedures, etc.) for use by all associates. Ensure staff compliance with all food safety and sanitation requirements./div /li li Maintain positive and collaborative working relationships with colleagues, managers and direct reports./li /ul divb Minimum Qualifications:/b/div ul li Ability to work days, evenings, holidays and weekends as needed/li li High School Diploma or GED/li li5 years of professional culinary experience/li li At least 3 years as an Executive Chef or Executive Sous Chef overseeing restaurant and banquet culinary operations/li li Experience working with purchase order system and online purchasing programs/li li Microsoft Office skills/li li Budgeting, forecasting, and scheduling experience/li /ul divb Required Characteristics:/b/div ul li Culinary degree or certificate from an accredited school/li li Prior Famp;B/hospitality experience, preferred/li li Experience working with diverse labor markets/li /ul div div /div div EOE M/F/Veterans/Disabled/div /div div /div div div style='-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;'This job description is not intended to provide a complete and comprehensive list of all job duties, requirements and responsibilities. /div div style='-webkit-tap-highlight-color: transparent; color: rgba(0, 0, 0, 0.87); font-family: Arimo, "Helvetica Neue", Helvetica, Arial, sans-serif;' /div /divbr/ /td

Panda Express - Focus Group Services LLC in Ft Eustis, VA is looking for an assistant chef to join our team. We are located on 1386 Washington Blvd Ft Eustis, VA. Our ideal candidate is self-driven, punctual, and reliable. Benefits You'll get opportunities to gain skills that help you rise in your career, no matter where you go How we reward you: Flexible schedules Great pay and bonus Free meals while working at Panda Medical and Dental Insurance for full-time associates Associate discounts for many brands Referral bonuses Hands-on paid training to prepare you for success On-Going Career & Leadership Development Responsibilities Set up workstations Cook dishes to business standards Follow health and safety guidelines Prepare ingredients for use during shift Qualifications Proven working experience as a cook Familiarity with kitchen equipment and utensils Strong attention to detail Ability to listen and communicate effectively We are looking forward to reading your application.

Focus Group Services Llc in Langley Afb, VA is looking for one assistant chef to join our 18 person strong team. We are located on 61 Spraatz Dr Building #290. Our ideal candidate is attentive, punctual, and engaged. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Cook the main entree, Prepare the sauces, prepare the meats and prepping veggies Qualifications Experience with the fast food industry: cook We are looking forward to receiving your application. Thank you.

We are a fast-paced brunch restaurant with ideal hours with early mornings and nights off! We provide a fun yet challenging environment for our staff with ample opportunity for growth within. We are seeking experienced breakfast professionals to join our brunch squad! PERKS: competitive hourly rates between $17-$22 flexible scheduling with nights off opportunity for advancement into leadership positions company paid telehealth benefits to all of our staff and their families. health, dental & vision plans 50% off all food & drinks quarterly bonus potential premium club Topgolf staff membership company parties! QUALITY & QUALIFICATION MUST HAVES: 2-3 years cooking experience Basic food safety knowledge Positive attitude Dependable High Energy Team Orientated Organized & Good Hygiene Highly motivated Great Communication Skills Located at 1033 Independence Blvd. If you are interested in the opportunity to join our reputable team at The Egg Bistro, we would love to meet you for an interview. Email your resume to our hiring manager at ***************************** to schedule a date and time that works best for you.

Hotel: Norfolk Sheraton777 Waterside DriveNorfolk, VA 23510Executive Sous ChefFull time Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence RESPONSIBILITIES: 1. Assist the Executive Chef in hiring, training, supervising and scheduling of associates. 2. Prepare, cook and present food in accordance with productivity standards, cost controls, and forecast needs. 3. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. 4. Assist in creating and implementing new menus. 5. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. 6. Enforce safety procedures and cleanliness standards throughout the kitchen including walk-in and reach-in boxes. 7. Special projects and assignments by the Executive Chef for continuous improvement. 8. All other duties as assigned. __________________________________________________ At Atrium Hospitality, you're a valued part of a team creating unforgettable guest experiences. We recognize and reward your dedication with competitive pay, great benefits, and exciting perks to support you on and off the job. Including: ✅ Daily Pay - Get paid when you need it ✅ Exclusive Travel Discounts - Save big at Marriott and Hilton properties ✅ 401k Plans - Invest in your future ✅ Comprehensive Medical Insurance - Your health matters to us ✅ Additional Property-Specific Perks - Because every location has something special to offer But we don't just offer jobs-we help you build careers. With internship programs, training plans, hundreds of self paced on line classes, and opportunities at 70+ hotels nationwide, you can grow your future the way you want. Ready to take the next step? Join a team that values you and your future! _____________________________________________ Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.Notice of candidate Privacy Rights: ************************************************

Norfolk's premier dining and entertainment district is a central place where you can hang out, dine and relax with your whole family. Waterside District features the best of national, regional and local restaurants and offers live music, festivals and more. Located in the heart of the central business district and adjacent to the City of Norfolk's world-class waterfront and festival site, Waterside District is a central gathering place for local residents and visitors. Chef Responsibilities include, but are not limited to: * Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. * Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. * Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. * Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. * Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. * Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs. * Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution. * Rally staff during heavy shifts, resolving conflicts and getting the job done. * Interact with guests, being friendly and courteous, to resolve service issues or concerns. * Ensure the kitchen staff provides consistent product and service standards of the highest quality. * Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. * Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. * Ensure a safe working environment to reduce the risk of injury and accidents. * Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. * Create, organize and keep work schedules, shipments, cleaning schedules and more. * Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. * Train employees, as assigned, in an ongoing basis. * Lead by example to other team members and mentor new staff. Chef Qualifications * A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. * Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. * Exude confidence in cooking skills and abilities. * Attention to detail * Good people management skills, communication and listening skills. * Proven ability to lead a team and communicate efficiently, both verbally and in writing. * Must be flexible and adaptable to change. * Demonstrated time management and organizational skills. * Must be internally motivated and detail oriented and have a passion for teaching others. * Exceptional time management and organization skills. * Ability to work evenings, weekends and holidays. The Chef position requires the ability to perform the following: * Carrying or lifting items weighing up to 75 pounds. * Moving about the kitchen in a safe and secure manner. * Handling food, objects, products and utensils effectively and safely. * Bending, stooping, standing and kneeling. * Withstand potential climate temperature changes in assigned work area.

Norfolk's premier dining and entertainment district is a central place where you can hang out, dine and relax with your whole family. Waterside District features the best of national, regional and local restaurants and offers live music, festivals and more. Located in the heart of the central business district and adjacent to the City of Norfolk's world-class waterfront and festival site, Waterside District is a central gathering place for local residents and visitors. Chef Responsibilities include, but are not limited to: Control the day-to-day culinary operations of the venue within the policies and guidelines set forth by the company, including the ensurance of appropriate levels of staffing. Maintain a professional company image, including kitchen cleanliness, proper uniforms and appearance standards. Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations. Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage. Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Maintenance Manager immediately of any maintenance and repair needs. Resolve issues of employee conflict, irate customers and wrong stock orders with a quick solution. Rally staff during heavy shifts, resolving conflicts and getting the job done. Interact with guests, being friendly and courteous, to resolve service issues or concerns. Ensure the kitchen staff provides consistent product and service standards of the highest quality. Control BOH food costs through appropriate ordering, maintaining weekly inventory, reviewing financial reports and taking appropriate actions. Accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Ensure a safe working environment to reduce the risk of injury and accidents. Maintain kitchen organization and cleanliness in compliance with Company and Health Department standards. Create, organize and keep work schedules, shipments, cleaning schedules and more. Recruit, interview and hire supervisory and hourly team members; supervise and motivate; take disciplinary action and recommend terminating hourly team members when necessary. Train employees, as assigned, in an ongoing basis. Lead by example to other team members and mentor new staff. Chef Qualifications A high school diploma or GED equivalent required. Culinary arts courses/certifications or related degree preferred. Two (2) to four (4) years experience of supervising and/or managing kitchen staff and working with inventory and food ordering, in a high-volume kitchen. Exude confidence in cooking skills and abilities. Attention to detail Good people management skills, communication and listening skills. Proven ability to lead a team and communicate efficiently, both verbally and in writing. Must be flexible and adaptable to change. Demonstrated time management and organizational skills. Must be internally motivated and detail oriented and have a passion for teaching others. Exceptional time management and organization skills. Ability to work evenings, weekends and holidays. The Chef position requires the ability to perform the following: Carrying or lifting items weighing up to 75 pounds. Moving about the kitchen in a safe and secure manner. Handling food, objects, products and utensils effectively and safely. Bending, stooping, standing and kneeling. Withstand potential climate temperature changes in assigned work area.

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef Payrate: DOE This position is second in command over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef. Overseeing the stewarding department. Training of all kitchen and stewarding personnel. Essential Duties and Responsibilities Ordering, receiving and preparing food items. Maintaining food costs and budget goals. Produce required product according to Banquet Event Orders for each event. Maintains an active role in local hospitality community and professional associations. Attend in-house event-related meetings and relays immediate changes with other departments. Other duties as assigned. Maintaining all kitchen equipment cleanliness and annual maintenance. Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations. Maintain a Health Department score of 90 or higher. Inventory controls. Responsible for Kitchen in absence of Executive Chef. Assists with monthly inventory. Training of all cooks. Supervisory Responsibilities Supervises all kitchen and stewarding staff. Education and/or Experience At least four years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities Advanced oral and written communication skills. Strong orientation to customer service and ability to work with other staff members in the facility. Results oriented individual with the ability to meet required budgetary goals. Excellent organizational, planning, communication, and inter-personal skills. Ability to undertake and complete multiple tasks. Computer skills to include Excel programs. Must adhere to local Health Department codes. Ability to be creative with food presentations and maintain a quality product. Certificates, Licenses, Registrations Serve-Safe certified. 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. This position requires minimal stooping and lifting. Substantial standing, walking and manual dexterity to operate office equipment such as a computer is required. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef Payrate: DOE This position is second in command over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef. Overseeing the stewarding department. Training of all kitchen and stewarding personnel. Essential Duties and Responsibilities Ordering, receiving and preparing food items. Maintaining food costs and budget goals. Produce required product according to Banquet Event Orders for each event. Maintains an active role in local hospitality community and professional associations. Attend in-house event-related meetings and relays immediate changes with other departments. Other duties as assigned. Maintaining all kitchen equipment cleanliness and annual maintenance. Training of all kitchen and stewarding staff to in clued “Serve-safe” and any health department regulations. Maintain a Health Department score of 90 or higher. Inventory controls. Responsible for Kitchen in absence of Executive Chef. Assists with monthly inventory. Training of all cooks. Supervisory Responsibilities Supervises all kitchen and stewarding staff. Education and/or Experience At least four years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities Advanced oral and written communication skills. Strong orientation to customer service and ability to work with other staff members in the facility. Results oriented individual with the ability to meet required budgetary goals. Excellent organizational, planning, communication, and inter-personal skills. Ability to undertake and complete multiple tasks. Computer skills to include Excel programs. Must adhere to local Health Department codes. Ability to be creative with food presentations and maintain a quality product. Certificates, Licenses, Registrations Serve-Safe certified. 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. This position requires minimal stooping and lifting. Substantial standing, walking and manual dexterity to operate office equipment such as a computer is required. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Who We Are Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. Our mission is “that the future may learn from the past” through preserving and restoring 18th-century Williamsburg, Virginia's colonial capital. We engage, inform, and inspire people to learn about this historic capital, the events that occurred here, and the diverse peoples who helped shape a new nation. Today, Colonial Williamsburg is the largest living history museum in the U.S. The Historic Area is the 301-acre restored colonial capital with 88 original buildings and 525 buildings reconstructed to how they appeared in the 18th century through extensive archaeological, architectural, and documentary research. The Historic Area is staffed by highly trained, historically dressed interpreters and expert tradespeople who bring the 18th century to life. The Foundation also owns and operates two world-class museums, the DeWitt Wallace Decorative Arts Museum, and the Abby Aldrich Rockefeller Folk Art Museum, and a renowned research library, the John D Rockefeller Jr Library. Additionally, Colonial Williamsburg is home to five world class accommodations at the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Griffin Hotel, the Williamsburg Woodlands Hotels and Suites and the unique Colonial Houses in the Historical Area. Visitors may also indulge in food and drink at our many on site restaurants and taverns that blend a historically inspired dining experience with today's evolved tastes. Each year over 5 million people visit Williamsburg and another 20 million engage with us digitally. About the Position The Sous Chef is responsible for the successful achievement of operational, financial, and quality goals for Williamsburg Lodge Culinary. Trains, supervises, counsels, and motivates the kitchen teams while controlling production, quality and food costs. This position is responsible for the development and implementation of menus, the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavors for the dining room, resulting in outstanding guest satisfaction, improved market share, increased covers, and revenues. Sous Chef must work in conjunction with the Guest Service managers and supervisors to ensure adherence to the policies, procedures and standards of conduct established by the Colonial Williamsburg Foundation. The Sous Chef Interacts on a daily basis with contemporaries in Chef positions across the Hospitality Group. Production: Insure that the culinary and utility staffs are performing to the established standards. Food Preparation: Prepare foods correctly for service according to the standards of the specific dish, and the various meal periods. Accurately develops the proper quantities of product through use of station checklists and forecasting. Food Service: Prepare all foods according to the POS system print out, while producing and executing the special request items to meet guest expectations. The established pace of service is to be maintained in order to sustain a steady flow of service. Creation and costing of breakfast, lunch and dinner menu's in accordance to the branding of the specific food outlets policies and procedures. Set the example, create and ensure kitchen standards are followed in a positive and professional manner. Ensure that the Chef de Partie and culinary staff are following through with the noted daily tasks by following checklists and your demonstrations of proper technique and guidance. Effectively oversee that the expediting of breakfast, lunch or bunch and dinner shifts are being followed to standard. Demonstrate a proactive approach to managing large parties in the Dining room, in cooperation with the Guest Service Managers Oversee production of all prep items ensuring recipe adherence, ticket times, and food production meet or exceed standard as established by yourself and the Guest Service Manager. Insure adherence to the recipe cards and plate presentation. Work in corporation with purchasing agent to insure the freshest and cost effective ingredients are present in the Restaurants Pull, print, read and post BEO's from visual 1 for the Woodlands and the Lodge daily to have the most up to date information for all functions. Pull change log Monday thru Saturday and update all production sheets and BEO book with the updated information. Assist in supervising utility and receiving staff for cleanliness of storage and kitchen areas. Assist in making sure staff is scheduled appropriately. Ensure that food is properly ordered for the area of operations you are managing Inventory Control: Thoroughly understand and adhere to the Food Order Guides system of ordering food in the kitchen. Order according to established pars and forecasting. Properly rotate all food in storage utilizing the F.I.F.O. system. Accurately conduct monthly inventory. Accurately place orders for pastry and baked goods with the use of the ordering checklists. Communicate product levels to storeroom manager when subpar. Complete weekly spot inventories on high dollar items and communicate those findings to the Storeroom Supervisor to reconcile with perpetual inventories. Sanitation: Follow food safety and sanitation guidelines and ensure that staff understands and practices the same, including, but not limited to: Maintain a working knowledge of the Temperature Danger Zone (41˚-135˚F) Thoroughly sanitize station, equipment and hands after handling potentially hazardous foods. Prevent potential cross-contamination through hand washing and awareness of surroundings. Read and follow the standards of the Appearance Policy provided by CW. Clean as you go, maintain a clean and orderly work station at all times. Keep jackets, pants, aprons, shoe and hats as clean as possible. Were protective gloves when handling ready to eat foods. Obtain and maintain a valid ServSafe certification and manage to the standards of the ServSafe criteria. Ensure all employees obtain and maintain food handler's certification from the Health Department. Create and nourish a positive working relationship with the local Health Department. Work through any Health Department issues, correcting immediately when possible, and do not allow any repeats on critical violations. Supervise Daily detailed cleaning of the kitchens. Ensure sanitation throughout property including kitchen, dining rooms, and outdoor public areas such as Fire Pit dining area, gardens, walkways, back dock and dumpster area etc. Safety: Insure that you and your direct reports have successfully completed all required Safety Training, including but not limited to, Safety orientation, Fire Extinguisher Training, Lifting, etc., Asbestos Awareness, Preventing Slips, Trips, Falls Successfully complete Driver Safety Training and complete the process to become an approved driver before operating a company automobile. Fill out an incident report for all accidents that happen on your shift. Complete the incident follow-up form for each accident Wear slip resistant shoe to prevent slips, trips and falls. Practice safety in the work place at all times, including but not limited to: Understand and identify hazards in the work place so proper actions may take place in order to reduce injury. Maintain a sharp knife while safely handling as to not obtain injury. Have a working knowledge of safely prepping, using and cleaning of all equipment in the kitchen. Lift with your legs and always ask for assistance when necessary. Utilize a pushcart whenever transporting products over a distance. Take action to secure a hazard through the supervisor by reporting issues immediately. Ensure that others are practicing safety procedures at all times. Troubleshoot and locate potential problems with the Kitchen facilities and equipment (i.e. maintaining machinery, cleaning equipment regularly, spotting safety hazards, etc.). Ensure repair and maintenance of kitchen equipment by partnering with our maintenance department. Stay informed and current on all areas of Risk Management. Financial Responsibility: Insure that the culinary Staff under your direction are clocking in and out accurately and according to the CW attendance policy. Be financially aware of the cost of food and cost of labor and effectively contribute to the control of both. Be aware and understand overtime and maintain practices to avoid accruing any pertaining to yourself and other staff members. Ensure employee standards are consistent through documented, timely performance evaluations, training checklists and daily reviews, and discharges when necessary. Attends daily front of the house line ups to highlight specials and up selling techniques associated with those specials Make sure quality and timeliness of food product maintained to that particular areas standards. Communication: Effectively communicate with co-workers and managers to maintain an efficient work space. Hold daily line-ups to inform the crew of the daily duties and tasks at hand. Effectively communicate to Cooks, Stewards and front of the house employees. Attend all meeting that have to do with the Hotels business needs and your specific areas. Effectively communicate menu changes, special events or any other changes that pertain to your specified units. Teamwork: Demonstrates teamwork within your direct work group as well and surrounding departments. Identify and act when assistance is needed under any circumstance. Assist in strategies to develop efficiencies with the work group to streamline production and labor. Take the initiative to step in and direct other to assist others in a collaborative effort. Work on all staffing plans for kitchen staff. QUALIFICATIONS: Education: Culinary Degree and 5 years' experience accompanying professional managerial experience with the hotel and restaurant industries. Knowledge: Thorough knowledge of all aspects of Kitchen operations including but not limited to: thorough understanding of profit and loss management, marketing and management of Kitchen knowledge of American regional cuisine, and menu development Experienced in the development and administration of operating and capital budgets, manpower planning, purchasing, and control of operating equipment and sensitivity to design and refurbishing of restaurant and kitchen facilities. Experience: Progressive track record with deluxe hotel, resort and restaurant organizations. Proven record of culinary accomplishments. Functional experience in guest service, dining room, catering and back of the house management. Personal Characteristics: Excellent leadership, communication and presentation skills Gracious and approachable manner in dealing with guests and employees Strong partnering and networking skills Ability to develop and work as part of a team, and develop partnerships both within your unit and outside Demonstrate a calm demeanor and positive attitude Business Acumen: Ability to: read and analyze financial (profit and loss) statements develop annual operating budgets forecast business levels analyze food cost via monitoring of recipes, production, spoilage, waste, breakage, etc… understand and implement internal controls relative to food storage and production conduct menu engineering analysis forecast labor needs and adjust staffing as business levels change Preferred Qualifications: Previous experience in presenting training and development programs as well as administration of a union contract preferred. Must be willing to make a long-term commitment to the Resort, the management, and the culinary and Food and Beverage teams to establish and maintain a reputation for excellence in cuisines locally, regionally and nationally. Benefits: Beautiful historic setting Competitive benefits for eligible employees include: health insurance pension plan vision plan medical and dependent care flexible spending accounts Sick, vacation, and holiday pay 401(k) plan with a portion of contributions matched life insurance long-term disability accidental death and dismemberment insurance group travel accident insurance

🌟 Calling All Kitchen Superstars! 🌟 Love whipping up delicious meals and making kids smile? First Discovery Children's Academy is on the hunt for a Full-Time Chef/Cook to bring their culinary magic to our center at 5355 Lila Lane, Virginia Beach! If you're passionate about creating nutritious, kid-friendly meals, enjoy working in a positive environment, and want a schedule that actually lets you enjoy your evenings and weekends , this could be your dream gig! 🍎 Why You'll Love It Here: ✅ No Nights! No Weekends! ✅ School Holidays Off - Extra time for YOU! ✅ Health & Dental Benefits ✅ Supportive Team and Great Training ✅ Make a Difference - Nourish growing minds and bodies every day! 👩 🍳 What You'll Be Doing: Craft delicious breakfasts, lunches, and snacks that meet USDA guidelines. Keep things fresh and fun with colorful, balanced meals. Manage and order ingredients like a pro. Keep the kitchen sparkling clean. Plan and prepare menus while keeping portions just right. Drive to pick up food and supplies using our company vehicle. 🧡 Who We're Looking For: Food Manager's Certificate (Virginia) ✅ Experience in a kitchen - Bonus points if you've cooked for little ones! Understanding of USDA CACFP nutritional guidelines (or excited to learn!). Strong budgeting and inventory skills. A positive, can-do attitude that brightens up the kitchen. 📞 Have Questions? Call or text our us at ************** - We'd love to chat! Ready to bring joy to the table? Apply now and become a part of our First Discovery Family! 🍽️✨

Description Responsible for the smooth, efficient running of the Back of House at the Gabriel Archer Tavern, in compliance with any applicable regulations. Assist in maintaining the Tavern facilities to standards through regular inspection, reporting deficiencies, and following up to ensure correction/repairs. Organizational Relationships Report directly to the Executive Chef. Work closely with the Front of House Manager to ensure cooperation and seamless integration between back and front of house operations. Duties and Responsibilities: Management -Train all staff members in safe operating procedures of all equipment, utensils, and machinery, in addition to standard operating procedures, menu items, policies, and procedures. -Ensure that a proper disciplinary environment is maintained. -Interact with customers and resolve customer complaints in a friendly and service-oriented manner. -Maintains positive and professional attitude under pressure. Culinary -Ensure that high quality food items are well prepared and creatively presented in a cost-effective manner. -Work with the Culinary Management team to design a menu that exceeds the expectations of the customer's perceived value. -Manage food and supply inventory: Maintain appropriate levels of inventory for both outlets. Keep waste at a minimum. Conduct monthly inventories on the last day of each month. Security; Compliance; Occupational Health & Safety -Monitor the presence and activities of any outside personnel such as maintenance workers. -Ensure compliance with all applicable laws and regulations including, but not limited to, ABC, VDACS, and OSHA. -Immediately report any injury, accident and/or foodborne illness incident for customers and/or staff accurately to Senior Management. -Report any deficiencies in safety to both senior management and to the maintenance staff in a timely manner. -Comply with relevant workplace safety regulations. AM or PM Shifts available Must be available to work weekends and some holidays

Mobjack Tavern in York, VA is looking for one sous chef to join our 25 person strong team. We are located on 5036 George Washington Memorial Hwy. Our ideal candidate is attentive, motivated, and reliable. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to reading your application.

Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Follow all health department guidelines in regard to proper food handling, storage, cooling, etc. Prepare food items in a timely fashion. Requirements Primary Promote, work, and act in a manner consistent with the mission of Decoys Seafood: It is the mission of Decoys Seafood and its associates to provide absolutely the most enjoyable eating and sleeping experience possible to our patrons through outstanding service, superb product and great personalities in a unique, comfortable setting…every day…RIGHT NOW!! Take and record temperature of food and food storage areas such as refrigerators and steam tables Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock Properly label all prepared food and discard after seven days Know and consistently comply with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures Follow food specifications and bring any discrepencies to Manager's attention Responsible for the quality of products served - do not sacrifice quality for any reason Stock and maintain sufficient levels of food products at line stations to support a smooth service period Handle, store, and rotate all food products and supplies according to restaurant policies and procedures Turn or stir foods to ensure even cooking Maintain hot foods at proper temperature (above 140°F) Season and cook food according to recipes Bake, roast, broil, and steam meats, fish, vegetables, and other foods Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils Follow proper plate presentation and garnish set up for all dishes Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches Assist in food prep assignments during off-peak periods as needed Substitute for or assist other cooks during emergencies or rush periods Close the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen Check out with the Manager on duty at end of shift Attend all scheduled employee meetings and offers suggestions for improvement Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant Fill in for fellow employees where needed to ensure guest service standards and efficient operations Supplemental Consult with supervisory staff to plan menus and specials, taking into consideration factors such as costs and special event needs Estimate expected food consumption, procure food from storage Plan specials and coordinate with Management Check party sheets and prep food accordingly

Cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Follow all health department guidelines in regard to proper food handling, storage, cooling, etc. Prepare food items in a timely fashion. Requirements Primary Promote, work, and act in a manner consistent with the mission of River Stone Chophouse: It is the mission of River Stone Chophouse and its associates to provide absolutely the most enjoyable eating and sleeping experience possible to our patrons through outstanding service, superb product and great personalities in a unique, comfortable setting…every day…RIGHT NOW!! Take and record temperature of food and food storage areas such as refrigerators and steam tables Inspect, clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers, roasters, and other kitchen equipment Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock Properly label all prepared food and discard after seven days Know and consistently comply with the restaurant's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures Follow food specifications and bring any discrepencies to Manager's attention Responsible for the quality of products served - do not sacrifice quality for any reason Stock and maintain sufficient levels of food products at line stations to support a smooth service period Handle, store, and rotate all food products and supplies according to restaurant policies and procedures Turn or stir foods to ensure even cooking Maintain hot foods at proper temperature (above 140°F) Season and cook food according to recipes Bake, roast, broil, and steam meats, fish, vegetables, and other foods Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils Follow proper plate presentation and garnish set up for all dishes Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches Assist in food prep assignments during off-peak periods as needed Substitute for or assist other cooks during emergencies or rush periods Close the kitchen following the closing checklist for kitchen stations and assist others in closing the kitchen Check out with the Manager on duty at end of shift Attend all scheduled employee meetings and offers suggestions for improvement Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant Fill in for fellow employees where needed to ensure guest service standards and efficient operations Supplemental Consult with supervisory staff to plan menus and specials, taking into consideration factors such as costs and special event needs Estimate expected food consumption, procure food from storage Plan specials and coordinate with Management Check party sheets and prep food accordingly

Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List. Requirements Primary Promote, work, and act in a manner consistent with the mission of Smithfield Station: It is the mission of Smithfield Station and its associates to provide absolutely the most enjoyable eating and sleeping experience possible to our patrons through outstanding service, superb product and great personalities in a unique, comfortable setting…every day…RIGHT NOW!! Refer to Daily Prep List at the start of each shift for assigned duties. Fill out Prep List according to pan levels. Prep 86'ed items first. Understand and comply with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures. Clean and sanitize work station area including tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Store food in designated containers and storage areas to prevent spoilage. Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Take and record temperature of food and food storage areas, such as refrigerators and freezers. Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving. Portion according to standard portion sizes and recipe specifications and wrap the food, label, store, and rotate. Weigh or measure ingredients. Remove trash and clean kitchen garbage containers. Sweep and mop floors as needed. Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items. Carry food supplies, equipment, and utensils to and from storage and work areas. Use manual or electric appliances to clean, peel, slice, and trim foods. Promptly inform supervisors when equipment is not working properly and when food and supplies are getting low. Uses the Standard Recipes for preparing all products; does not rely on the memory of oneself or others. Complete opening and closing checklists and assists others in opening and closing the kitchen. Attend all scheduled employee meetings and offers suggestions for improvement. Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. Fill-in for fellow employees where needed to ensure guest service standards and efficient operations. Supplemental Keep records of the quantities of food used. Cut, slice, or grind meat, poultry, and seafood to prepare for cooking. Stock refrigerators, and tend buffets.