Chef De Froid Job Description Sample
Executive Chef / Chef De Cuisine
We are seeking a Chef de Cuisine to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation.
- Oversee day-to-day culinary operations
- Coordinate food and kitchenware orders
- Check freshness and quality of ingredients
- Assist in the development of menu items
- Standardize recipes and plate presentations
- Work with management to create a memorable experience for guests
- Previous experience in culinary arts, cooking, or other related fields
- Knowledge of cost and labor systems
- Passion for food and cooking techniques
- Strong leadership qualities
- Ability to thrive in a fast-paced environment
Sous Chef - Restaurant Chef De Cuisine
Sous Chef- Restaurant Chef de Cuisine
Beautiful 4.5 Star Resort
Sous Chef Responsibilities
- Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service.
- Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews.
- Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
- Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
- Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
- Should assume the responsibilities of the Executive Chef in his or her absence.
- Directs proper sanitation of all kitchen facilities and equipment.
Sous Chef Qualifications
- The candidate is required to have at least 2 years previous culinary management experience in a high volume, full-service Four Diamond Kitchen.
- Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
- Excellent written and verbal communication skills as well as organizational skills, Bilingual (Spanish) preferred but not required.
- Candidate must be creative and up to speed on new concepts and food trends.
- College education and/or culinary degree preferred.
Sous Chef Benefits
- Salary range of 45k-60k
- Full Health Insurance Package
- Other great benefits
DEPTH: We approach things a little differently than most recruiting companies. We build relationships with our clients and candidates in order to aid in making a successful long-term match.
SUPPORT: We pride ourselves on being partners and guides with our candidates and clients as we develop an intelligent, hand tailored process that does not waste their time.
See more information about open positions on our Goodwin Recruiting website: http://goodwinhospitality.force.com/jobboard/Jobssearch
Chef De Cuisine / Temecula Creek Inn
Chef de Cuisine / Temecula Creek Inn - Temecula, CA Chef de Cuisine / Temecula Creek Inn
TCI - Kitchens/Cooks
Temecula, CA, USA
Full Time Please see benefits tab for more information. Temecula Creek Inn is a distinctive golf resort and wine country getaway in southern California's Temecula Valley. The resort offers 130 comfortable rooms and suites, Cork | Fire Kitchen, and a 27-hole championship golf course. Cork | Fire Kitchen, under Executive Chef Matthew Steffen, was named Best Restaurant by Inland Empire Magazine, and also has been recognized with Open Table's Diner's Choice award and TripAdvisor's Certificate of Excellence. We are currently seeking a
Chef de Cuisine to join our team! This position is responsible for managing the staff and operations of the Kitchen to ensure the highest possible quality of food service to hotel restaurant.
To hire, train, schedule, support, review, discipline, and terminate employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity.
To be responsible for planning, writing, and pricing of food menus.
To be responsible for maintaining, purchasing, receiving, and food storage.
To oversee all stewarding operations.
Must have a minimum of 3 years experience as a Chef in an establishment of comparable quality.
Demonstrated knowledge of culinary operations and quality food preparation.
English fluency required, Spanish fluence helpful. Please see
JOB DESCRIPTION at http://www.appdocs.com/jcresortshr/files/CHEF_DE_CUISINE.TCI.pdf for more information.
Medical, dental, vision benefits
Life insurance + 401k
Discounted hotel stays and rounds of golf
Vacation, sick, and holiday pay
JC Resorts https://jcresorts.applicantpro.com
WELCOME TO JC RESORTS
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Chef DE Cuisine - Final CUT Steakhouse
Don’t just work. Work Happy. A career in gaming? At Penn National Gaming we think you’ll enjoy an exciting industry, fast-paced days and nights, diverse, enthusiastic co-workers, unlimited growth and support from one of the leaders in the industry. An individual could be successful if they possess the following.
Your daily responsibilities include
Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of Marquee Customer Service to all guests and team members.
Responsible for providing guidance and daily supervision to staff in the department. Supports and administers operational goals and monitors achievements of performance and profit objectives.
Adheres to scheduling and coordinates with manager any scheduling concerns, with attention to guest satisfaction, in specialized F&B outlet.
Produces menu items as listed in specialist restaurant. Follows all prep lists and ensure kitchen is stocked and ready for service.
Responsible for supporting compliance to departmental budgets in specialized F&B outlet.
Enthusiastically supports, actively promotes, and demonstrates superior customer service in accordance with department and company standards and programs. Ensures customer service standards are followed by all team members and addresses issues as they arise.
Responsible for maintenance of cost control methods and procedures by monitoring consistent pars and inventory in specialized F&B outlet.
Responsible for administrative duties, such as tracking/maintenance of attendance records.
Responsible for maintaining established quality assurance procedures to ensure acceptable health department and customer service standards.
Responsible for ensuring the compliance with all regulatory compliance within area of responsibility and reporting potential issues to management.
Maintains strict confidentiality in all departmental and company matters.
To be successful in this position it will require the following skill set The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be at least 21 years of age.
Associates Degree (A.A.) in culinary or related field; minimum of two years culinary experience in specialty cuisine, or equivalent combination of education and experience. Minimum of two years previous supervisory experience required.
Must have excellent verbal and written communication skills.
Must be proficient in Microsoft applications (Excel, Word, and Outlook).
Flexible to work all shifts including holidays, nights, weekends, and overtime as business needs dictate.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Must have the ability to interact with guests, staff and colleagues and resolve problems and conflicts in a diplomatic and tactful manner.
Ability to earn and maintain ServSafe certification
Must be able to acquire and maintain appropriate gaming license.
Something to leave you with Penn National Gaming is more than you may realize. We have properties throughout the United States and Canada and are embarking on an aggressive growth mode. Our departments and areas of opportunity are ideal for just about any skill set. And our company-wide commitment to making sure our guests smile as much as we do means you’ll enjoy a fun working environment. Now that you have read about who we are, here is your opportunity to see what we're about!
Equal Opportunity Employer
Casino PropertyHollywood Casino Jamul
Position TypeRegular Full-Time
CategoryFood and Beverage
Pastry Chef De Partie
Job Description: Work in a supervisory level with in the kitchen team to assist and work with senior staff and instruct junior staff to achieve high standards of quality and hygiene to meet the guest’s expectations. Required Skills
Main Duties and Responsibilities
Operations * To follow guidelines set for food and hygiene to achieve company standards.
Always follow standard recipes to aid with food cost and consistency of the product.
Monitor and reduce food wastage by proper portion control and preparation.
Responsible for the cleanliness and hygiene of cool rooms and all kitchen areas.
Make sure that all equipment is in good working order and report any issues to the Chef in charge at that time.
Use equipment in a proper manner to reduce breakdowns and increase the lifespan of kitchen equipment.
Assist in the weekly ordering & daily monitoring of cool rooms and produce to ensure levels of stock on hand are sufficient so as to prolong their life and quality.
Supervise and instruct junior staff for development of the kitchen.
Communicate to kitchen staff any information and directions from Executive Chef or Sous Chef.
Report any incidents and issues of any description directly to the Pastry Chef or Chef de Cuisine
Extra Duties From time to time the resort may ask you to perform duties that are not included in this job description. You should do these duties as long as the request is reasonable and will not affect your health, safety or security.
Job Requirements * Requires standing for extended periods, walking, pushing, kneeling or crouching.
Must be able to reach overhead and below the knees; including bending, twisting, pulling, and stooping.
Able to move, lift, carry, push, pull, and place objects weighing less than or equal to 30 pounds without assistance. * 2-3 years of experience
Tracking Code:* 374-980 Job Location: Miami Beach, Florida, United States
Position Type:* Full-Time/Regular
Giada De Laurentiis Sous Chef
The Sous Chef is responsible for overseeing all activity in the kitchen to ensure efficiency, safety, and directs all kitchen employees in their duties. The Sous Chef is also responsible for maintaining optimum food quality and consistency.
ESSENTIAL JOB FUNCTIONS:
· Provides management and support to all kitchen personnel on their shift.
· Ensures that all food served is prepared properly and meets set quality standards.
· Ensures that a sufficient amount of stock is on hand to accommodate business demands.
· Ensures that the entire kitchen meets hotel and state health standards for food preparation.
· Follows all applicable safety procedures specified for kitchen and food service areas.
· Is at all times appropriately groomed and wears the uniform provided.
· Work requires effective communication in English, both verbal and written form in a professional manner.
· Work requires a minimum of a two year Culinary Arts School, or equivalent technical training in the food industry.
· Work requires three years of restaurant/food service, including 3 years supervisory experience
· Must present a neat and professional appearance.
· Work prefers Bilingual abilities
· Work requires flexibility to work various shifts.
PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS:
Fast paced environment, multiple tasks to be handled under time constraint. Must be able to handle a heavy business volume, and sensitive situations relating to staff and guest problems, in a timely manner
Caesars Entertainment Corporation is the world's largest casino entertainment company. Since its beginning in Reno, Nevada more than 70 years ago, Caesars has grown through development of new resorts, expansions and acquisitions, and now owns or manages casino resorts on four continents. The company's resorts operate primarily under the Harrah's, Caesars and Horseshoe brand names; Caesars also owns the London Clubs International family of casinos and the World Series of Poker.
Since 1951, the legendary Horseshoe Casino has been all about the gambler. We know how to make our guests feel like big fish. Our service is secondary to none, our casinos are damn nice and our amenities keep our guests wanting more. We have a confidence that comes from working for the number one casino brand in every market in which we operate.
Horseshoe Casino Baltimore on Russell Street in Baltimore’s south side opened in August 2014. Horseshoe Baltimore was designed to maximize connectivity with existing hospitality operators, neighboring professional sports venues M&T Bank Stadium and Camden Yards, and the city’s famed Inner Harbor. With nearly 122,000 square feet of non-stop gaming action, the casino features video lottery terminals (VLTs), table games, and a World Series of Poker room. Guy Fieri’s Baltimore Kitchen and Bar, John Besh and Aarón Sánchez’s Johnny Sánchez, Horseshoe’s famous Jack Binion’s Steak and a “Baltimore Marketplace” featuring authentic Charm City food outlets round out the food offerings. Horseshoe Baltimore also features nightlife at 14forty, Horseshoe’s center bar featuring 24/7 entertainment, not to mention bars such as B’More Beers, which highlights some of Baltimore’s famed brewers.
Accelerate To Leadership Program 2018 - Chef De Cuisine
Overview: Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World’s Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com at http://www.aramark.com/ or connect with us on Facebook at http://www.facebook.com/aramark and Twitter at http://www.twitter.com/aramark .
Description: Position Responsibilities
Work closely with the Higher Education Culinary Residential Development Menu Team.
Gather food & beverage insights to lead to assist with the development of the spring 2018 menu.
Review Higher Education Prima Acceptability Factor Data to determine spring 2018 recipes
Develop the Residential Fall Limited Time Offer promotions and all supporting culinary tools. Includes development of 2 promotions. Work closely with the culinary team to define the insights and recipes.
Develop the Residential Fall Holiday & Theme events and all supporting culinary tools.
Involved in the development of the Higher Education Premium Residential Brand solution.
Participate in local Higher Education site visits
Responsible for successfully completing daily tasks and/or project work assigned by mentor/manager.
Assist with daily data entry work to support the residential menu team, as well the Healthcare patient menu and chef’s team
Completion of milestones and experiences as outlined in your program learning plan
Must be enrolled in a 4 year bachelor’s program at an accredited college/university.
Hospitality and Food Marketing majors preferred.
Basic knowledge of dietary needs and menu labeling laws preferred
Available to work 40 hours per week for a minimum of 10 weeks during the summer, beginning no later than June 1 st .
Strong organizational, time management and leadership skills are required.
The ability to communicate effectively with cross-functional teams.
The ability to respond effectively to changing demands.
Experience with and knowledge of all Microsoft Office applications Aramark is an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer – Minority/Female/Disability/Veteran
Demi Chef De Partie
Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes.
Assumes 100% responsibility for quality of products served.
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
Follows proper plate presentation and garnish set up for all dishes.
Assists in food prep assignments during off-peak periods as needed + 1 year experience in that position
Experience in hotel/resort is preferred
Experience working with high volume production, banquet experience preferred
Degree in culinary arts preferred
Fluent in English, other languages a plus (e.g. French, Spanish) The All-Inclusive Career Compensation package includes: + 6 months contract (renewable)
Round trip airfare covered
Room & board provided
Full access to all resort amenities
Competitive salary and healthcare package What’s in it for you?
Chance to be part of a multicultural team from around the world
Opportunity to grow fast professionally as a manager
Opportunity to travel the world in exotic locations
Discover new skills and talents
Share a lifestyle with international guests Keywords : commis, prep cook, food preparation worker, work abroad, hotel job, cook, line cook, assistant cook ID: 2017-1495 External Company Name: Club Med External Company URL: www.clubmed.com
*Sign On Bonus Offered* Chef De Partie In Banquets - Full Time
Nov 28, 2017
Job Number 17002MKC
Food and Beverage & Culinary
The Luxury Collection
Schedule Full-time Relocation?
Position Type Non-Management/Hourly
Start Your Journey With Us The Luxury Collection is a glittering ensemble of locally authentic hotels and resorts from around the world. Our hotel teams curate the world’s most enriching and desirable destination experiences.
Our mission is to guide our guests, these seasoned travelers on transformative journeys that touch their spirits, enrich their lives and create lasting memories. If you are someone with an appreciation for evocative storytelling and a desire to provide genuine, personalized, and anticipatory service, then we invite you to join us on our journey and explore a career with The Luxury Collection.
Job Summary Supervise and coordinate activities of cooks and workers. Determine how food should be presented, and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform F&B service staff of 86'ed items and number of available menu specials. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
Chef De Cuisine
Chef De Cuisine Tracking Code 1044335_RR00000000 Job Description NYU Langone Healthis a world-class, patient-centered, integrated academic medical center, known for its excellence in clinical care, research, and education. It comprises more than 200 locations throughout the New York area, includingfive inpatient locations,a children's hospital,three emergency roomsand a level 1 trauma center. Also part of NYU Langone Health is the
Laura and Isaac Perlmutter Cancer Center, a National Cancer Institute¿designated cancer center, andNYU School of Medicine, which since 1841 has trained thousands of physicians and scientists who have helped to shape the course of medical history. For more information, go tonyulangone.org, and interact with us onFacebook,Twitter,YouTubeandInstagram.
Position Summary:We have an exciting opportunity to join our team as a Chef De Cuisine.Responsible for coordinating all activities related to the requisition, forecasting, production and distribution of patient and non-patient food from the main kitchen production site. Works with the Executive Chef to establish policy, procedures, goals and objectives for the area.
Provides a NYULMC luxury Catering dining experience in a warm and personalized manner.
Provides clients with the highest quality of food product that consistently and effectively reflect the luxurious nature of NYULMC catering.
Prepares food items in accordance to recipes to support menu.
Ensures the highest quality of food preparation and presentation.
Ensures smooth kitchen operation by communicating with the Catering Team.
Maintains kitchen equipment and utensils with care; and an organized, clean and sanitary work area in accordance with the Joint Commission and all Federal, State, and Local Regulations.
Develops standardized recipes which allow catering to operate at an acceptable food cost and to ensure that the monthly forecasted food cost is achieved.
Participated in developing and adhering to departmental operating and capital budgets.
- Is responsible for all operational aspect of the culinary catering experience in the absence of the Executive Chef/Catering.
High School Diploma.
Five Years of comparable experience. Must be knowledgeable in food production, inspection, and sanitation procedures. Should be able to communicate with employees and management in written and oral form.
Excellent communication skills required.
Associate's Degree in Culinary Management, or Culinary Arts, and four years experience at a management level in a large volume feeding establishment managing other management personnel in a large-scale operation. Qualified candidates must be able to effectively communicate with all levels of the organization.
NYU Langone Health provides its staff with far more than just a place to work. Rather, we are an institution you can be proud of, an institution where you'll feel good about devoting your time and your talents.NYU Langone Health is an equal opportunity and affirmative action employer committed to diversity and inclusion in all aspects of recruiting and employment. All qualified individuals are encouraged to apply and will receive consideration without regard to race, color, gender, gender identity or expression, sex, sexual orientation, transgender status, gender dysphoria, national origin, age, religion, disability, military and veteran status, marital or parental status, citizenship status, genetic information or any other factor which cannot lawfully be used as a basis for an employment decision.
We require applications to be completed online.If you wish to view NYU Langone Health's EEO policies, pleaseclick here. Pleaseclick hereto view the Federal "EEO is the law" poster or visithttps://www.dol.gov/ofccp/regs/compliance/posters/ofccpost.htmfor more information. To view the Pay Transparency Notice, pleaseclick here. Company Location NYU Langone Hospitals Department FD+NTR-Administration (H165) Position Type Full-Time/Regular Shift Varied Shifts between 6:00 AM - 12:00 AM
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