Banquet Chef Jobs At Marriott International

Who We Are Pay starts at $65,000! Who We Are White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars, and restaurants in some of the country's best cities to live. We know that the hospitality business, like life, is about how you make people feel. That's where you come in. You'll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow. What You'll Do and What You'll Bring Restaurant Sous Chef What You'll Do Lead daily food preparation for our outlets, ensuring high-quality ingredients and seasonal preparations are consistently delivered. Collaborate with the Chef to develop menus, oversee timelines, and ensure compliance with food safety standards. Train and mentor culinary team members, fostering a collaborative and high-performing kitchen environment. What You'll Bring Strong organizational and leadership skills to manage kitchen operations effectively. Expertise in menu development, food preparation, and compliance with health and safety standards. Proficiency in culinary systems and tools, with a passion for developing and supporting staff. Sous Chef - Banquets What You'll Do Oversee all aspects of banquet food preparation, ensuring excellence in quality, freshness, and seasonal menu execution. Manage food-related expenses, monitor adherence to budgets, and ensure seamless banquet operations through collaboration with the Chef and team. Coach and develop culinary team members, cultivating a respectful and team-oriented work environment. What You'll Bring Strong leadership and financial management skills, with the ability to manage banquet operations effectively. Knowledge of food safety standards, menu execution, and kitchen operations. A collaborative approach to mentoring staff and fostering a positive team culture. What You Can Look Forward To What You Can Look Forward To Medical, Dental, and Vision Insurance Paid Parental Leave Vacation and Paid Time Off (PTO) with rollover Complimentary wellness tools Unlimited referral bonuses 401(k) with company match Tuition reimbursement Discounts on hotel rooms, dining, and other travel/entertainment experiences Leadership development opportunities White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates. Location Code: 7558

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying'nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together. The Langham, Boston is one of the city's most historic hotels and one of the most iconic luxury hotels in the US. You will be assisting to lead a passionate & talented Food & Beverage team to drive excellence in guest experience and the overall success of the Banquets, Langham Club Lounge, and colleague cafeteria food service, by delivering high standards in guest experience & colleague engagement in alignment with the culture and values of Langham Hospitality Group. Key Responsibilities: To oversee all aspects of banquet food preparation, ensuring adherence to standardized recipes. Create and maintain a standardized recipe book, plate guides, and allergen sheet for existing written menus. Organize, oversee, and participate in the plating of food for service, ensuring compliance with established plating and presentation criteria. Guarantee food quality and ensure readiness for service at the appropriate time, following Banquet Event Order (BEO) standards. Control costs effectively by managing food purchasing and maintaining food cost goals, while monitoring labor levels. Responsible for developing the banquet team through regular feedback, coaching, and skill-building opportunities, while managing the disciplinary process in alignment with company policies. Attend and participate in daily BEO meetings. Organize and manage all aspects of banquet production, including but not limited to daily prep lists, tagging speed carts with BEOs, and daily distribution and change logs. Collaborate with Banquet Management to conduct pre-event walk-throughs, ensuring rooms are set up to standard and ready for use. Oversee the employee cafeteria, ensuring proper cooking methods and product quality while adhering to food safety criteria. Manage menu development and execution for the Langham Club, working closely with the Executive Chef. Build and maintain effective relationships with both internal and external customers to meet guest needs. Possess knowledge of local health rules, regulations, and food handling requirements. Maintain safety and sanitation standards throughout the department, adhering to all sustainability procedures (Connect). Supportive functions: 50% - Staff Engagement & Production, 15% - Administrative Work, 20% - Quality Assurance, 15% - Menu Development. Qualifications: Experience with menu development, costing, and BEO distribution. Advanced knowledge of culinary technique and application. Ability to adapt to changing demands as related to a banquet kitchen, two years of Banquet Kitchen experience preferred. Degree in Culinary Arts preferred, 3 to 5 years' experience in a 4-5 star hotel or independent restaurant in a kitchen management role. ServSafe certification. Able to grasp, lift and/or carry up to 25 lbs. as needed. Able to work long hours plus the ability to stand, sit or walk for extended periods of time. Legally authorized to work in the United States. For more information about the property, please visit: ****************************************************

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

Assists in the overall management of kitchen. Oversees the production of 5 star quality food for all the restaurants in our Estate. Supervises staff and food preparation. Responsible for all aspects of quality control, team leadership, and guest satisfaction while on duty. Assist and help coordinate all menu planning and implementation. Performs a variety of administrative duties. Must be “in the know” about our Estate, occupancy levels, VIP's, groups, banquets. JOB FUNCTIONS: Trains continuously and develops kitchen personnel. Monitors work stations and assigns duties. Prepares weekly staff schedule. Assists in hiring, counseling and coaching staff. Ensures safe food handling techniques are utilized by all staff engaged in food preparation, and that all staff are properly trained in safety and proper tool handling techniques for all equipment Ensures that all kitchen equipment is in good working order and is properly maintained Ensures adequate cost control by utilizing proper scheduling techniques, minimization of waste and proper allocation of food product. Assists with daily product orders. Responsible for proper levels of mise en place according to business demands. Supervises the preparation of all sauces, stocks for meat, fish, etc. Supervises preparation of all food for Norma's, room service, Lemonade Stand. Lounge and mister parker's. Ensures stations are cleaned, organized and product is stored properly through the shift and at the end of each shift. Ensures all kitchen areas are cleaned, organized, safe and in perfect order. Support Hotel Executive Chef in leading all outlets and team members Assists with the weekly payroll. QUALIFICATIONS: 3+ years of senior culinary leadership experience as an Chef De Cuisine, Exec Sous, or Assistant Executive Chef Prior upscale dining and hotel experience Salary Range is $80,000-$95,000.

La Plage Restaurant & Oyster Bar Delamar Hotel Mystic- BRAND NEW upscale waterfront venue located in brand new boutique hotel is seeking an experienced and hands-on Banquet Chef to join our team. The Banquet Chef will work directly with the Executive Chef to oversee culinary operations for the property's on-premise events, from wedding celebrations and charity galas to corporate retreats and meetings. Responsibilities include customizing menus, overseeing preparation and production and managing the kitchen team. Banquets range from 5-300 guests, with a focus on plated events. Our elevated services and upscale, contemporary coastal cuisine set us apart from other locations in the area. The ideal candidate must be passionate about cooking, self-motivated, and ready to a lead a team. He/she should have minimum 5 years of experience in a banquet or similar setting. This is a great opportunity for a career-orientated Chef to join a dynamic culinary team and become part of our hospitality family. The position requires evening and weekend availability. This is a full-time, salaried position, starting at $70k based on experience, plus a comprehensive benefits package (detailed below). Please forward resume and cover letter. WHY JOIN THE GREENWICH HOSPITALITY FAMILY? Greenwich Hospitality Group is Connecticut's leading hospitality groups operating boutique-style hotels and restaurants both in and outside of Connecticut. This is a tremendous opportunity for personal growth and career development. Join a dynamic and growing team and culture that embodies the best of hospitality! In addition, Greenwich Hospitality provides a comprehensive benefits package including: - Medical, dental and vision insurance plans for you and your family - Vacation and paid time off - 401(k) retirement plan + company matching - Safe harbor retirement plan - Continuous career development and training opportunities - Employee discounts at all GHG properties To learn more about us, please visit and delamar.com/mystic ABOUT GREENWICH HOSPITALTY GROUP Founded in 1999, Greenwich Hospitality Group owns and operates boutique style hotels and restaurant both in and outside of Connecticut. Comprised of seasoned hospitality professionals, Greenwich Hospitality Group draws on a keen understanding of sophisticated standards of guest service combined with a distinctly customized approach to the hotel & dining experience. All of the hotels have exceptional dining establishments, driving them to become the local gathering spot as well as a truly luxurious amenity for hotel guests.

We are seeking an exceptional Executive Chef for a highly regarded fine-dining restaurant located in beautiful Boca Raton, FL. This modern, upscale establishment is known for its innovative menu, top-tier service, and luxurious ambiance. With a loyal following and a stellar reputation, this restaurant offers a fantastic opportunity for a creative and driven culinary leader to make their mark. COMPENSATION: Base salary up to $110,000 plus bonus, comprehensive benefits, PTO, retirement plan and more! Executive Chef Skills and Experience: Proven experience of 3+ years as Executive Chef in a high-volume, upscale restaurant Expertise in scratch-kitchen Italian cuisine Degree in Culinary Arts or equivalent professional experience strongly preferred 10+ years of progressive kitchen experience, with 5+ years in a leadership role High-level team leadership ability with a focus on mentoring and developing talent Proven track record of creativity in menu development and executing elevated dining experiences If this Executive Chef opportunity has caught your attention then please apply today! *Please note that only qualified applicants will receive a direct response to inquiry

We are recruiting an Executive Chef to operate an upscale, independent restaurant with an elevated menu focusing on fresh ingredients, steaks, and seafood. The Executive Chef will be experienced and highly skilled in developing food items for dynamic seasonal menus, multi-course tasting menus, and featured items. He/she will oversee kitchen operations, including the training and development of team members to create a kitchen culture of excellence. Ideally, the Executive Chef will demonstrate competency and skillfulness in: Developing unique and exciting cuisine Leading pre-shift communications Overseeing and directing kitchen operations including the preparation, consistency, check-times and plating of food items Training and developing kitchen staff regarding cooking techniques and presentation of food items Collaborating with the General Manager to maintain staff schedules and food & labor budgeted costs Oversee purchasing and inventory levels of food and supplies Maintaining a high level of cleanliness and sanitation in all kitchen areas including food storage areas and equipment Maintaining restaurant standards for work attire, cleanliness, and grooming Mentoring the growth and career opportunities of team members Job Type: Full-time Pay: DOE Benefits: Dental Insurance Employee Discount Flexible Schedule Health insurance Paid time off Vision insurance Physical setting: Fine dining restaurant with high end bar and wine program Schedule: Flexible with weekend and holiday availability Supplemental pay types: Bonus pay Availability / Willingness to Commute/Relocate: Hattiesburg / Oak Grove MS.; Must plan to relocate or commute (relocation assistance is available) Experience and Education Requirements A culinary arts bachelor's degree (preferred) Restaurant experience: 5 years including 2+ years management (preferred) New restaurant opening (preferred) Work Location: One location

Truluck's is looking for an Executive Sous Chef to join our culinary team in The Woodlands, Texas! hired for) • Bonus Potential (Paid Quarterly) • Full-Time • Great Benefits • 401(k) matching (4% after 1 year) • Dental insurance • Employee discount • Flexible schedule • Health insurance (Truluck's pays 75% of Your Coverage) • Three weeks PTO • Vision insurance • Employee Meals • Beautiful location in The Woodlands, Texas • Experience with similar concepts preferred! Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities. We are here to make good things happen for other people. Who are you? We are currently seeking Professional Fine Dining Executive Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in The Woodlands, Texas. Successful candidates will have a minimum of five (5) years' previous culinary experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Executive Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, leadership, and team commitment. Why us? Truluck's puts their employees and quality first. At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

A brand-new upscale Italian cafe is making its debut in Monmouth County, NJ, and we're seeking a visionary Executive Chef to lead our culinary team. This is a rare opportunity to shape the kitchen from the ground up, crafting a menu that blends authentic Italian flavors with modern innovation. Our ideal candidate is passionate about Italian cuisine, committed to exceptional quality and presentation, and experienced in both made-to-order and grab-and-go offerings, as well as artisanal pastries. This is more than just a job-it's a chance to grow with us, as we have exciting plans to expand into multiple locations in the coming years. If you're a creative, driven chef looking to make a mark on the culinary scene, we'd love to hear from you! Compensation: $80,000 - $100,000 (negotiable based on experience) + perks and benefits to come! Relocation assistance is available as needed. Requirements: Proven experience as an Executive Chef with a deep knowledge of traditional and modern Italian cooking techniques. Ability to hire, train, and lead a high-performing team. Experience managing kitchen financials, including budgets. Prior to opening a new restaurant, experience will include establishing workflows and standardizing procedures. Must have a passion for exceptional dining. Pastry experience is required. Responsibilities: Ensure consistency in food preparation, presentation, and taste by maintaining recipe integrity and portion control. Oversee inventory management, including ordering, receiving, and cost control, to optimize profitability. Lead by example, promoting a positive and productive work environment Work closely with ownership and management to develop and meet food cost and labor budget goals. Assist in the setting up of kitchen equipment, layout, and operational standards for a successful launch. If you are interested in learning more about this exciting opportunity, please apply today!

We are recruiting an Executive Chef to operate an upscale, independent restaurant with an elevated menu focusing on fresh ingredients, steaks, and seafood. The Executive Chef will be experienced and highly skilled in developing food items for dynamic seasonal menus, multi-course tasting menus, and featured items. He/she will oversee kitchen operations, including the training and development of team members to create a kitchen culture of excellence. Ideally, the Executive Chef will demonstrate competency and skillfulness in: Developing unique and exciting cuisine Leading pre-shift communications Overseeing and directing kitchen operations including the preparation, consistency, check-times and plating of food items Training and developing kitchen staff regarding cooking techniques and presentation of food items Collaborating with the General Manager to maintain staff schedules and food & labor budgeted costs Oversee purchasing and inventory levels of food and supplies Maintaining a high level of cleanliness and sanitation in all kitchen areas including food storage areas and equipment Maintaining restaurant standards for work attire, cleanliness, and grooming Mentoring the growth and career opportunities of team members Job Type: Full-time Pay: DOE Benefits: Dental Insurance Employee Discount Flexible Schedule Health insurance Paid time off Vision insurance Physical setting: Fine dining restaurant with high end bar and wine program Schedule: Flexible with weekend and holiday availability Supplemental pay types: Bonus pay Availability / Willingness to Commute/Relocate: Hattiesburg / Oak Grove MS.; Must plan to relocate or commute (relocation assistance is available) Experience and Education Requirements A culinary arts bachelor's degree (preferred) Restaurant experience: 5 years including 2+ years management (preferred) New restaurant opening (preferred) Work Location: One location

We are recruiting an Executive Chef to operate an upscale, independent restaurant with an elevated menu focusing on fresh ingredients, steaks, and seafood. The Executive Chef will be experienced and highly skilled in developing food items for dynamic seasonal menus, multi-course tasting menus, and featured items. He/she will oversee kitchen operations, including the training and development of team members to create a kitchen culture of excellence. Ideally, the Executive Chef will demonstrate competency and skillfulness in: Developing unique and exciting cuisine Leading pre-shift communications Overseeing and directing kitchen operations including the preparation, consistency, check-times and plating of food items Training and developing kitchen staff regarding cooking techniques and presentation of food items Collaborating with the General Manager to maintain staff schedules and food & labor budgeted costs Oversee purchasing and inventory levels of food and supplies Maintaining a high level of cleanliness and sanitation in all kitchen areas including food storage areas and equipment Maintaining restaurant standards for work attire, cleanliness, and grooming Mentoring the growth and career opportunities of team members Job Type: Full-time Pay: DOE Benefits: Dental Insurance Employee Discount Flexible Schedule Health insurance Paid time off Vision insurance Physical setting: Fine dining restaurant with high end bar and wine program Schedule: Flexible with weekend and holiday availability Supplemental pay types: Bonus pay Availability / Willingness to Commute/Relocate: Hattiesburg / Oak Grove MS.; Must plan to relocate or commute (relocation assistance is available) Experience and Education Requirements A culinary arts bachelor's degree (preferred) Restaurant experience: 5 years including 2+ years management (preferred) New restaurant opening (preferred) Work Location: One location

We are recruiting an Executive Chef to operate an upscale, independent restaurant with an elevated menu focusing on fresh ingredients, steaks, and seafood. The Executive Chef will be experienced and highly skilled in developing food items for dynamic seasonal menus, multi-course tasting menus, and featured items. He/she will oversee kitchen operations, including the training and development of team members to create a kitchen culture of excellence. Ideally, the Executive Chef will demonstrate competency and skillfulness in: Developing unique and exciting cuisine Leading pre-shift communications Overseeing and directing kitchen operations including the preparation, consistency, check-times and plating of food items Training and developing kitchen staff regarding cooking techniques and presentation of food items Collaborating with the General Manager to maintain staff schedules and food & labor budgeted costs Oversee purchasing and inventory levels of food and supplies Maintaining a high level of cleanliness and sanitation in all kitchen areas including food storage areas and equipment Maintaining restaurant standards for work attire, cleanliness, and grooming Mentoring the growth and career opportunities of team members Job Type: Full-time Pay: DOE Benefits: Dental Insurance Employee Discount Flexible Schedule Health insurance Paid time off Vision insurance Physical setting: Fine dining restaurant with high end bar and wine program Schedule: Flexible with weekend and holiday availability Supplemental pay types: Bonus pay Availability / Willingness to Commute/Relocate: Hattiesburg / Oak Grove MS.; Must plan to relocate or commute (relocation assistance is available) Experience and Education Requirements A culinary arts bachelor's degree (preferred) Restaurant experience: 5 years including 2+ years management (preferred) New restaurant opening (preferred) Work Location: One location

You have passion for what you do. You like working as a team and be part of a family. It's not work when you love what you do. Come join us as an Executive Chef and see where your career will take you!!! Key Purpose The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS Guckenheimer best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS Guckenheimer. The general responsibilities of the position are listed below, but ISS Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Monitor and ensure: Kitchen organization and cleanliness provides a safe environment for all employees and guest Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily Menu guidelines, policies, and SOPs are followed daily Products are labeled accurately according to the labeling SOP All HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Maintain a consistent passing score on your internal audit each quarter Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed Procurement Integrity Index scores are complaint with our Key Performance Indicators Ideal Candidate Experience Passion for customer service Positive attitude Dependable Ability to communicate effectively ServSafe certified or ability to become ServSafe certified Graduate of an accredited Culinary institution preferred Experience in operating a successful restaurant or corporate dining facility Key Accountabilities Utilize NetMenu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all times. Communicate the budget and support each Cafe lead in maintaining All Menu offerings follow cafe specific, client approved programming as well as core program standards Ensuring all menus and recipes are accurately and efficiently prepared, cooked, and portioned for various meal periods to include but not limited to, breakfast, lunch, dinner, and special/catered events. Maintain accurate production records both pre and post service Accurately prepare recipes using cooking techniques as outlined by ISS Guckenheimer Ensure the highest quality of food is served Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation Always provide the highest quality of service in accordance with ISS/Guckenheimer standards Ensure employees have appropriate equipment, inventory, and resources to perform their jobs duties and meet goals in a timely manner Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention Ensure that all required NetMenu applications are maintained and accurately functioning, to provide historical data to the broader leadership team Attend and participate in culinary leadership team meeting to provide feedback and to communicate areas of support needed as well as victories All company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees All ISS/GEI procurement purchasing guidelines, policies, and SOPs are followed daily Procurement Integrity Index scores are complaint with our Key Performance Indicators Ensure Inventory is taken and documented monthly Inspect that all products in BOH are labeled properly according to the Labeling SOP Is the final decision maker for all new back of house team members Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D Responsible for training and development of BOH employees in NetMenu, all operational standards, food safety, and workplace safety Support GM with all team members Personal Development Plans, Mid-Year and End of Year Reviews Ensure proper documentation and corrective actions is taken when necessary Align with General Manger on all financial initiatives and targets through maintaining budget in - food, labor, and operating costs Support GM in keeping accurate financial records in - food, labor, operating costs to provide historical data in variance calls Support GM in consistently meeting financial goals and expectations set by the Area Manager Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate service with Catering Dept, delivery and display set up of all events in a timely manner, NetMenu recipe based high quality food, workplace safety, food safety, and following our contracted event costing requirements May perform other duties and responsibilities as needed Physical Demands & Work Environment Work up to 8 hours a day on your feet, excluding breaks Must be able to lift a minimum of 25 lbs. Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods As a global organization ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and positively influence the market wherever we operate.

JF Restaurants is seeking a visionary Executive Chef with an entrepreneurial mindset and a passion for leading high-performing teams. This role is an exciting opportunity to oversee multiple food & beverage outlets within the prestigious Wall Street Hotel, driving both creative excellence and operational success. As an integral part of our leadership team, you will be responsible for menu innovation, team mentorship, and financial performance, ensuring a world-class culinary experience across all hotel outlets. We are looking for a chef who thrives in a fine dining, high-volume environment, with a strong grasp of seasonal menu planning, cost control, and operational systems. What You'll Do: Lead & Inspire: Guide and develop a talented team of culinary leaders, fostering creativity and excellence. Drive Culinary Innovation: Develop seasonal, market-driven menus that reflect JF Restaurants' commitment to quality and sustainability. Ensure Operational Excellence: Oversee food and labor management, financial controls, and kitchen systems to maximize efficiency. Elevate Training & Culture: Implement best practices in staff development, training, and kitchen leadership. Maintain High Standards: Ensure all kitchen operations align with health, safety, and quality standards. What We're Looking For: 4+ years of kitchen leadership experience in high-volume, fine dining or luxury hospitality. Proven ability to manage food & labor costs, streamline operations, and drive profitability. Strong mentorship skills with a passion for training and team development. Excellent organizational, time management, and problem-solving abilities. A collaborative and adaptable approach to leadership. Why Join Us? At JF Restaurants, we are committed to fostering a supportive and inspiring work environment where creativity, growth, and excellence thrive. We offer a competitive benefits package to support our team members both professionally and personally: Salary: $130,000 - $150,000 Annually Comprehensive Medical, Dental, and Vision Insurance 401K Retirement Plan Paid Sick & Vacation Days Transit Benefits Exclusive Dining Discounts at JF Restaurants Join us in shaping the future of culinary excellence at The Wall Street Hotel! John Fraser Restaurants is proud to be an Equal Opportunity Employer.

We are recruiting an Executive Chef to operate an upscale, independent restaurant with an elevated menu focusing on fresh ingredients, steaks, and seafood. The Executive Chef will be experienced and highly skilled in developing food items for dynamic seasonal menus, multi-course tasting menus, and featured items. He/she will oversee kitchen operations, including the training and development of team members to create a kitchen culture of excellence. Ideally, the Executive Chef will demonstrate competency and skillfulness in: Developing unique and exciting cuisine Leading pre-shift communications Overseeing and directing kitchen operations including the preparation, consistency, check-times and plating of food items Training and developing kitchen staff regarding cooking techniques and presentation of food items Collaborating with the General Manager to maintain staff schedules and food & labor budgeted costs Oversee purchasing and inventory levels of food and supplies Maintaining a high level of cleanliness and sanitation in all kitchen areas including food storage areas and equipment Maintaining restaurant standards for work attire, cleanliness, and grooming Mentoring the growth and career opportunities of team members Job Type: Full-time Pay: DOE Benefits: Dental Insurance Employee Discount Flexible Schedule Health insurance Paid time off Vision insurance Physical setting: Fine dining restaurant with high end bar and wine program Schedule: Flexible with weekend and holiday availability Supplemental pay types: Bonus pay Availability / Willingness to Commute/Relocate: Hattiesburg / Oak Grove MS.; Must plan to relocate or commute (relocation assistance is available) Experience and Education Requirements A culinary arts bachelor's degree (preferred) Restaurant experience: 5 years including 2+ years management (preferred) New restaurant opening (preferred) Work Location: One location

We are seeking an exciting and creative Executive Chef with an elevated culinary background to join a motivated team near Asheville, NC. This position will be responsible for the entire culinary operation of an upscale Southern Appalachian resort. You will run the daily operations of a full-service upscale casual restaurant, which presents fine dining food presentation, and oversee all banquets and special events with the help of a Banquet Chef. The ideal candidate for this position will enjoy creating new seasonal menu items and have a coaching mentality with a desire to train and develop a culinary team. If a culinary leadership position with a stable company sounds like a good fit and could help further your career in the service industry, we want to hear from you today! COMPENSATION: Base Salary $75,000 - $85,000 + 70% paid health insurance, 401K w/ 2% match, PTO, and paid vacation Executive Chef Qualifications: Proven experience as an Executive Chef, or a similar leadership role, in luxury hospitality or high-end dining establishments. Exceptional culinary skills and a strong history of creative menu development. Deep knowledge of international cuisines, fine dining techniques, and modern culinary trends. Strong leadership and communication abilities, with a talent for motivating and developing teams. Expertise in managing kitchen operations, budgets, and food safety standards. A degree or certification in Culinary Arts is preferred. Ability to work in a fast-paced environment while maintaining composure and attention to detail. If you're interested in learning more about this wonderful opportunity, please apply today with an updated resume. Only qualified candidates will be contacted.

You have passion for what you do. You like working as a team and be part of a family. It's not work when you love what you do. Come join us as an Executive Chef and see where your career will take you!!! Key Purpose The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS Guckenheimer best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS Guckenheimer. The general responsibilities of the position are listed below, but ISS Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Monitor and ensure: Kitchen organization and cleanliness provides a safe environment for all employees and guest Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily Menu guidelines, policies, and SOPs are followed daily Products are labeled accurately according to the labeling SOP All HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Maintain a consistent passing score on your internal audit each quarter Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed Procurement Integrity Index scores are complaint with our Key Performance Indicators Ideal Candidate Experience Passion for customer service Positive attitude Dependable Ability to communicate effectively ServSafe certified or ability to become ServSafe certified Graduate of an accredited Culinary institution preferred Experience in operating a successful restaurant or corporate dining facility Key Accountabilities Utilize NetMenu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all times. Communicate the budget and support each Cafe lead in maintaining All Menu offerings follow cafe specific, client approved programming as well as core program standards Ensuring all menus and recipes are accurately and efficiently prepared, cooked, and portioned for various meal periods to include but not limited to, breakfast, lunch, dinner, and special/catered events. Maintain accurate production records both pre and post service Accurately prepare recipes using cooking techniques as outlined by ISS Guckenheimer Ensure the highest quality of food is served Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation Always provide the highest quality of service in accordance with ISS/Guckenheimer standards Ensure employees have appropriate equipment, inventory, and resources to perform their jobs duties and meet goals in a timely manner Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention Ensure that all required NetMenu applications are maintained and accurately functioning, to provide historical data to the broader leadership team Attend and participate in culinary leadership team meeting to provide feedback and to communicate areas of support needed as well as victories All company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees All ISS/GEI procurement purchasing guidelines, policies, and SOPs are followed daily Procurement Integrity Index scores are complaint with our Key Performance Indicators Ensure Inventory is taken and documented monthly Inspect that all products in BOH are labeled properly according to the Labeling SOP Is the final decision maker for all new back of house team members Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D Responsible for training and development of BOH employees in NetMenu, all operational standards, food safety, and workplace safety Support GM with all team members Personal Development Plans, Mid-Year and End of Year Reviews Ensure proper documentation and corrective actions is taken when necessary Align with General Manger on all financial initiatives and targets through maintaining budget in - food, labor, and operating costs Support GM in keeping accurate financial records in - food, labor, operating costs to provide historical data in variance calls Support GM in consistently meeting financial goals and expectations set by the Area Manager Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate service with Catering Dept, delivery and display set up of all events in a timely manner, NetMenu recipe based high quality food, workplace safety, food safety, and following our contracted event costing requirements May perform other duties and responsibilities as needed Physical Demands & Work Environment Work up to 8 hours a day on your feet, excluding breaks Must be able to lift a minimum of 25 lbs. Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods As a global organization ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and positively influence the market wherever we operate.

An Executive Chef is responsible for the overall operations of a restaurant kitchen, including menu planning, food preparation, and managing the kitchen staff. What We Offer Responsible for daily operation of high-volume kitchen Continued career development and growth opportunities Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Training and development of all back of house management and hourly staff, scheduling, meeting or exceeding budgeted labor and other cost centers, as well as overseeing the inventory and ordering of food and supplies, and sanitation Ensures excellence in guest satisfaction through effective training of staff, commitment to a “Do Whatever It Takes” attitude” and a hands-on, lead by example management style Estimating food consumption and requisition or purchasing food. Selecting and developing recipes. Ensuring proper equipment operation/maintenance and ensuring proper safety and sanitation. Responsible for training and mentoring Chefs at specified locations Will oversee the implementation of tools, systems and standard procedures at specified locations. Assignments may include covering locations/operations working through a transition in leadership or those that need additional support. While on property this position will assist with all food operations including; cooking, creation of new menu items in collaboration with other leadership team members. This position will also assist in the training and supervision of certain culinary staff at specified locations. May also temporarily fill the role of Executive Chef at a property other than their home store in times of need. Qualifications A minimum of 5 years of Chef management experience in a full service, structured dining establishment Understanding of cost and labor systems that lead to restaurant profitability Knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety Read, write and speak English fluently. Ability to add, subtract, multiply, and divide in all units of measure Demonstrate ability to be a team player and quick learner in a dynamic, fast-paced environment with varying levels of patrons and team members present

**Additional Information** $1,000 Sign-On Bonus, Flexible Schedule **Job Number** 25032542 **Job Category** Food and Beverage & Culinary **Location** The Ritz-Carlton Cleveland, 1515 West Third Street, Cleveland, Ohio, United States, 44113VIEW ON MAP (******************************************************************************************************************************************************** **Schedule** Full Time **Located Remotely?** N **Position Type** Management **JOB SUMMARY** Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. **CANDIDATE PROFILE** **Education and Experience** - High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR - 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. **Preferred:** **-** Prior luxury experience preferred. **CORE WORK ACTIVITIES** **Ensuring Culinary Standards and Responsibilities are Met** - Assists in determining how food should be presented and creates decorative food displays. - Attends daily Banquet Event meetings to review culinary requirements. - Checks the quality of raw and cooked food products to ensure that standards are met. - Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. - Ensures compliance with all Food & Beverage policies, standards and procedures. - Estimates daily Banquet Event Order production needs. - Follows proper handling and right temperature of all food products. - Maintains food preparation handling and correct storage standards. - Manages BEO process including menu development, pricing, tracking and ordering. - Manages food quantities and plating requirements for all banquet functions. - Plans food quantities and plating requirements for all banquet functions. - Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. - Recognizes superior quality products, presentations and flavor. - Supports procedures for food & beverage portion and waste controls. **Managing Culinary Teams** - Communicates production needs to key personnel. - Communicates regularly with employees to ensure performance expectations are clear. - Encourages and builds mutual trust, respect, and cooperation among team members. - Ensures and maintains the productivity level of employees. - Ensures employees understand expectations and parameters. - Ensures property policies are administered fairly and consistently. - Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. - Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others. - Leads shifts while personally preparing food items and executing requests based on required specifications. - Serves as a role model to demonstrate appropriate behaviors. - Supervises and coordinates activities of cooks and workers engaged in food preparation. - Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. - Supervises banquet kitchen shift operations. - Utilizes an "open door" policy to identify and address employee problems or concerns. - Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. **Maintaining Culinary Goals** - Achieves and exceeds goals including performance goals, budget goals, team goals, etc. - Develops specific goals and plans to prioritize, organize, and accomplish your work. - Manages to achieve or exceed budgeted goals. **Ensuring Exceptional Customer Service** - Empowers employees to provide excellent customer service. - Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. - Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. - Provides services that are above and beyond for customer satisfaction and retention. - Responds effectively to guest problems and complaints. **Managing and Conducting Human Resource Activities** - Conducts training when appropriate. - Ensures employees are cross-trained to support successful daily operations. - Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs). - Ensures disciplinary procedures and documentation support the Peer Review Process. - Participates in training staff on menu items including ingredients, preparation methods and unique tastes. - Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. - Trains employees in safety procedures. **Additional Responsibilities** - Analyzes information and evaluating results to choose the best solution and solve problems. - Attends and participates in all pertinent meetings. - Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. The salary range for this position is $69,000 to $83,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. $1,000 Sign-On Bonus _Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law._ At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.