Chef De Froid Job Description Sample
Executive Sous Chef / Sous Chef / Chef De Cuisine
Executive Sous Chef / Sous Chef / Chef de Cuisine
Upscale / Modern catering company
We are looking for a passionate Sous Chef or Chef de Cuisine with fire in their belly ready to take the next step as Executive Chef! We want someone who will share our passion for upscale cuisine and is eager to help further grow the business by leading our kitchen & catering events.
About the company:
We are a growing made-from-scratch / chef driven catering business hosting large to small catering events & private chef services. Our clientele ranges from celebrities/professional athletes to your dinner table, corporate function, wedding, or studio craft service selections. We offer a diverse menu but specialize in high end California cuisine with a modern Middle Eastern twist.
- Quick growth opportunity to be Executive Chef
- Fun, positive, family oriented work environment
- Health Care benefits / paid vacation
- Potential performance based bonuses
- On-going training and collaboration of menu design
- Contribute to design and development of new menu items
- Cook, wrap, and store food to prepare for catering events
- Travel with staff to and from events - help with moving catering equipment
- Quickly spearhead delegated tasks from Chef/Owner
- 3+ years' experience as a Sous Chef or Executive Sous Chef or Chef de Cuisine
- Experience in either catering, fine-dining, upscale, upscale casual, a la carte, hotel or banquet services
- Depth and knowledge of various cuisine - all made-from-scratch
- Strong leadership skills - able to manage cooks/chefs for large or small events
Founded in 1989 in the basement of Patrice's home, Patrice & Associates Hospitality Recruiting has grown to become one of the largest restaurant recruiting and hospitality recruiting firms in the country. Our hospitality recruiters are of the highest caliber and have been with us for as long as 10 years.
Sous Chef Or Chef De Cuisine
Busy neighborhood restaurant and bar is seeking a Sous Chef or Chef de Cuisine to support the Executive Chef. The Flintridge Proper is a full service casual fine dining restaurant featuring a from-scratch farm to table kitchen ran by Chef Jōb Carder, voted two times, the best chef in Pasadena. The Flintridge Proper Is the nations largest gin bar boasting an extensive classic and craft cocktail program.
This is a great opportunity for a lead line cook ready to step into a sous chef position or a JR. Sous Chef ready to take the next step up. The Sous will be responsible for managing the team, directing service (Expo) and various administrative tasks such as invoice processing, ordering, scheduling and food cost tracking. This is a wonderful opportunity for a candidate experienced in casual fine dining restaurants and cuisine.
Qualifications and Experience:
3-5 years previous experience as Lead Line, Sous Chef, Chef de Cuisine, or Kitchen Manager in a high volume, fast paced environment.
Strong leadership skills, must be comfortable managing staff of 10+
Corporate or Hotel experience is a plus
Strong knowledge of food preparation and food service management, methods, and techniques.
wide array of product knowledge
Passion for craft / thoughtfully sourced food
Effective project management and communication skills
Salary Based On Experience
Planning and directing food preparation
Managing kitchen staff
Training and scheduling
Basic Invoice Processing
Chef De Partie - Pastry
Do you dream about pastry bags, baking sheets and sugar? Do you love to make meringue, marzipan or chocolate sculptures? If so, then we want to talk to you! The Chef de Partie is responsible for running and assisting the Executive Pastry Chef with all pastry and bread production in the building. The ideal candidate will be organized and be able to prepare pastries and breads in a timely manner. Focus is on, but not limited to the following:
Must love and support their TEAM!
Must love and take care of guests!
Must say “yes” and “thank you” often!
Assists Department heads and Team with the planning, preparation and execution of bread and pastries including but not limited to proofing, baking, cake decorating and ice cream making
Respects all food products and ensure proper storage and rotation are practiced daily in accordance with SOP’s, local Health Department and HACCP regulations
Follows specifications and execute all standard recipes to ensure flavor, quality, size and presentation of products meet the Hotels standards
Maintains a clean and organized work area at all times and is in compliance with the established sanitation standards of superior personal hygiene
Maintains clear and effective communication between employees and promotes a positive atmosphere in the kitchen
Understands and takes part in the hotels sanitation (HACCP) standards and encourages in the savings of the company’s assets by preventing unnecessary wastage
Follows all company policies and procedures including food safety program and safety and security
Serves as role model figure, be approachable, open minded, eager to learn and lead by example
Finds methods to improve the efficiency of the department and increase productivity
Prefer one to three (1-3) years of experience working in a high volume and detailed-oriented kitchen
Knowledgeable and well-rounded in all areas of the pastry kitchen including breads, pastries, confections, cake design and ice cream making
Must be at least 18 years of age or older
Must be passionate about pastry and breads and be current with culinary concepts, practices and procedures
Has working knowledge of advanced pastry techniques, be organized, move quickly, handle pressure well and take great pride in their demeanor and work
Possesses great communication skills and display a pleasant and outgoing personality
Able to work in high stress conditions, pay close attention to detail, handle multiple tasks, work efficiently and demonstrate high level of patience
Able to stand, walk, bend, kneel, climb, reach and perform repetitive motions frequently for 8-12 hours a day
Extremely creative with strong service skills and a demonstrated ability to energize a diverse team of culinary professionals
Must be familiar and knowledgeable with operating all kitchen equipment and machinery including safe operations and maintenance
Must have working knowledge in mathematics for execution of recipe conversions
Must have knowledge and understanding of metric system
Must be reliable and accepts responsibility and accountability for all actions ID: 2017-4579 External Company Name: SLS Las Vegas External Company URL: www.slslasvegas.com
Chef De Cuisine Deep Blu
Chef de Cuisine deep blu
Description The Wyndham Grand Bonnet Creek Orlando Resort , a 400-room luxury resort in the Bonnet Creek Resort complex adjacent to Walt Disney World®at Lake Buena Vista, Fla. is searching for a Chef de Cuisine to join our award winning deep blu restaurant. Three years of awards including Best Seafood in Orlando. The hotel's Spanish Mediterranean architecture, designed by HHCP Architects of Maitland, Fla., will be reminiscent of the historic Flagler-era resorts of St. Augustine. The design calls for a 7,000-square-foot Wyndham Blue Harmony ™ spa and fitness center; 20,000 square feet of flexible meeting and conference space including an 8,000-square-foot main ballroom designed for groups up to 600; a full-service specialty restaurant; three-meal restaurant; pool bar and grill; lobby bar; and the Wyndham brand's new combination café, barista and food mart. Preference will be given for candidates who have pre-opening experience. The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. He/she is expected to provide training for all staff; meet corporate quality standards; and assist in establishing and enforcing food specifications, portion control, recipes, and sanitation. The Chef de Cuisine is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Qualifications Education & Experience:
At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or related field.
Strong culinary management background
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Strong seafood background
Ability to lead by example
Strong Communication skills
Proficient in Publisher, Microsoft word and Excel
Ability to prepare and execute "from scratch" menu concept
Familiarization of brigade style kitchen operation Physical requirements:
Long hours sometimes required.
Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Food & Beverage
Primary Location: United States of America- Florida-Orlando
Organization: Wyndham Hotel Group - Wyndham Hotel Management
Oct 25, 2017, 7:05:56 AM
Requisition ID: 1715698
Chef De Cuisine
The Everly Hotel, Hollywood CA Our mission is to be the best loved Hotel & Restaurant Company so regardless of position, we look for individuals who are passionate about providing genuine heartfelt care to our guest and employees. What you get to do:
The chef de cuisin runs both the commercial and private kitchens by overseeing the day-to-day operations, supporting the Executive Chef. This position requires managerial, communication and leadership skills. Your day-to-day: * creating menus * designing corresponding recipes and overseeing the preparation of those recipes. * manages all kitchen employees. * tracks the kitchen's inventory, places orders, monitors equipment maintenance and condition, and ensures that a kitchen operates alongside state and federal health and safety codes. Specific experience we're seeking:
Passionate about helping others QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE:
Prior experience required. Depending on the role degree may be required. LANGUAGE SKILLS:
Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. PHYSICAL DEMANDS:
While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear. The employee frequently is required to use hands to finger, handle, or feel objects, or telephone. The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds. (Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands). Employer will consider for employment qualified Applicants with Criminal Histories in a manner consistent with the requirements of Article 9 of Chapter XVIII of the Los Angeles Municipal Code.
Chef De Partie
We are searching for a well-rounded Culinarian with a passion for creativity coupled with a desire to work with great ingredients, techniques and presentations. The successful candidate for this role will be an integral contributor in the evolution of our culinary culture in Lenox. Our culinary philosophy cultivates hand crafted artisanal cuisine showcasing sustainable growing, sourcing and cooking technics. These techniques provide for great ingredients simply prepared with health in mind while striving to remain locavore in nature. All aspects of our presentations will be clean while contributing to contemporary trends. Candidates should demonstrate the ability and desire to develop within lasting teams through collaboration and engagement We currently have an opportunity for a Chef De Partie in our Lenox, MA location..
Scope: Position is responsible for ensuring food quality in both preparation and presentation. Position is also responsible for upholding the policies and procedures of the kitchen and Canyon Ranch and compliance with Serv-safe procedures.
Oversees preparation and presentation of all food in accordance with Canyon Ranch recipes, nutritional philosophy and quality standards to include handling and food storage that comply with the Health Department and Serv-Safe Procedures.
Communicates in a professional manner with all line staff and management to ensure the smooth and efficient operation of the kitchen and guest satisfaction. This includes pre-meal presentations that are informative, courteous and thought provoking.
Interfaces with all Food & Beverage Chefs, managers, supervisors and staff on all information. Reports, documents and rectifies any known safety hazards, conditions or unsafe practices/procedures.
Participates in demonstrations, special events and public relations duties as necessary.
Communicates with facilities as needed regarding smooth operation of equipment.
Attends and participates in regular meetings.
Performs other job-related duties as needed or directed.
Maintains the highest possible rating from the Health Department on a regular basis.
Takes daily readings on the HCAAP handheld device and makes sure it is hooked up to charge.
Develop and implement new recipes and menus.
Trains new hires in accordance with the kitchens and Canyon Ranch’s polices and procedures.
Trains new hires in food preparation and presentation adhering to Canyon Ranch food guidelines.
Interface with Food & Beverage management regarding food quality, preparation and presentation.
Ensures high and consistent quality of all menu items in both preparation and presentation and that all recipes are followed exactly.
Understands and actively practices Canyon Ranch PJICANN Service Standards.
SUPERVISORY REPONSIBILITIES: * Oversees staff under the direction of the Sous Chef for the particular shift they are working
- All staff for the shift they are working become direct reports on days the Sous Chef is off Qualifications/
Education: Minimum 2 year culinary degree or equivalent experience.
About Canyon Ranch At Canyon Ranch we understand that benefits matter. We are unique in the hospitality industry in our philosophy that all staff members are encouraged to take advantage of classes, lectures, spa and fitness equipment & programs offered every day. In addition, staff members are eligible for generous discounts on services, hotels stays, products and even community partner discounts.
Complimentary access to dozens of movement classes and lectures every day
Complimentary access to gyms and fitness facilities
Monthly Family Night programming for staff members to bring a guest and enjoy special staff only events presented by our professionals
Access to wearable fitness technology and other products that motivate at our cost through convenient payroll deductions
Employee Assistance Plan
Paid Time Off
Lifeline Loans *LI
Location:* Lenox, MA Resort
Internal status:* FT
Anticipated hrs/week:* 40
GM, Agm, Chef De Cuisine, Sous Chefs
Are you interested in this opportunity? To apply please follow the instructions at the bottom of the posting.
If you know of someone else who might be interested, use the "Tell a Friend" link and send this opportunity to them via email.www.cypresshospitalitygroup.com Client OverviewCarole Jean 'CJ' Cypress Hospitality Group email@example.com IndustryRestaurant CityOrlando State/ProvinceFlorida [FL] CountryUnited States [US] TitleGM, AGM, Chef de Cuisine, Sous Chefs Position OverviewHigh profile new opening in heart of Orlando. Looking for top talent with fine dining or upscale high end breeding. High volume experience needed in management or culinary.
All positions have lucrative bonus and excellent benefits: General Manager $ 90,000 AGM $ 70,000 Manager $ 57,500 Chef de Cuisine $ 85,000 Sr. Sous Chef $ 65,000 Sous Chef $ 50,000 Send resume directly to Carole Jean 'CJ' Email: firstname.lastname@example.org Date Added3/26/2017
Chef De Cuisine
Description: The goal of the Chef de Cuisine is to manage a specific restaurant. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and concepts but the position is designed so that individuals will work in a manner that is consistent as that of an independent owner/operator. Responsibilities include:
Act as senior leadership by developing and assuming key management responsibilities
Assume the role of liaison between all dining room operations and culinary staff
Supervise the preparation and cooking of various food items
Develop and implement creative menu items within the restaurant concept
Plan, coordinate & implement special events and holiday functions
Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
Monitor food production, ordering, cost, and quality and consistency on a daily basis
Participate in marketing events directly related to their specific restaurant
Qualifications: * In-depth skills and knowledge of all kitchen operations
Possess strong leadership, communication, organization and relationship skills
Experience with training, basic financial management and customer service
Proficient in general computer knowledge * A true desire to exceed guest expectations in a fast paced customer service environment
Capable of producing a consistent product in a timely manner
Strong training and communication skills
Culinary education and/or on the job training, independent restaurant experience is preferred
Geographic and schedule flexibility preferred
Primary Location: US-CO-Avon
Park Hyatt Beaver Creek
Job Level: Full-time
Req ID: AVO001472 Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.
Chef De Cusine - Mediterranean
Chef De Cuisine for a NEW restaurant opening! This is an upscale Mediterranean concept serving fresh food in a beautiful, polished environment. This is a high volume property with high expectations. We are on property of the newest Marriott Autograph property! Our ideal candidate will have experience with independent restaurants and/or hotel properties. Your team will oversee the restaurant and assist with in-room dining.
Benefits partially paid by ownership! 401K after 60 days!
ResourceOne often knows about openings that are not posted on the job boards.
We get qualified management candidates in front of the decision makers for leading companies.
ResourceOne can work with you confidentially and protect your current job while looking for a better opportunity for you.
Sending your resume to ResourceOne gives you the advantage of being a part of our secure database for future openings that match your background.
AND THERE IS NO FEE TO YOU ... The companies we work for pay us for finding them qualified management talent.
ResourceOne recruits Management for corporate and privately owned entertainment, restaurant, retail, and corporate companies. We cover the entire United States.
Chef De Cuisine
Chef de Cuisine - An Amazing Opportunity
Chef de Cuisine Responsibilities
- Chef de Cuisine responsible for all aspects of the Restaurant kitchen and private dining operations.
- Ensure excellent food quality and presentation.
- Managing food and labor costs / safe food handling
- Schedule and manage kitchen staff and sous chefs.
- Seasonal menu changes every 3-4 weeks.
- Training and developing of the staff /kitchen team.
Chef De Cuisine Qualifications
- 3-5 Years in Kitchen Management, supervisory, Sous Chef in an upscale kitchen or fine dining.
- Solid knowledge in world cuisine food preparation methods and good creativity.
- Good understanding of food cost, inventory controls, and cost management.
- Excellent people and leadership skills- Must have a great attitude!
Chef de Cuisine Benefits
- Competitive wages 55,000 to 65,000
- Bonus up to 10% of base
- Generous Paid time off
- Excellent Health Insurance
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 Goodwin Recruiting on our website - http://www.goodwinrecruiting.com
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