Chef de Cuisine Job at Goodwin Recruiting (Yosemite)

New

Chef de Cuisine

The Chef de Cuisine is the creative force and operational leader behind our kitc...

Location

United States , San Jose

Salary:

Not provided

Aramark

Expiration Date

Until further notice

Requirements

Requires at least 2-3 years in a related position
experience with corporate or fine-dining is preferred
Requires at least 2-3 years of post-high school education, preferably a culinary degree
Requires advanced knowledge of the principles and practices within the food profession
Requires experiential knowledge of management of people and/or problems
Requires verbal, reading, and written communication skills

Job Responsibility

Trains and leads kitchen personnel
Supervises/coordinates all related culinary activities
Estimates food consumption and requisition or purchase food
Selects and develops recipes and standardize production recipes to ensure consistent quality
Establishes presentation technique and quality standards, and plans and prices menus
Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

Fulltime

New

Chef de Cuisine

The Chef de Cuisine is responsible for the daily operations of hotel/resort main...

Location

United States of America , Montecito

Salary:

115000.00 - 130000.00 USD / Year

Rosewood Hotel Group

Expiration Date

Until further notice

Requirements

Ability to perform job functions with attention to detail, speed and accuracy
prioritize, organize and follow-up
be a clear thinker, remaining calm and resolving problems using good judgment
follow directions thoroughly
understand a guest’s service needs
work cohesively with co-workers as part of a team
work with minimal supervision
maintain confidentiality of guest information and pertinent hotel data
Extensive knowledge in local and worldly cuisines
exceptional guest relations skills

Job Responsibility

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards
Ensure that standards are maintained at a superior level on a daily basis
Participates in restaurant promotions with Director of Marketing
Ensure proper ordering/purchasing of products for every day and specifically weekends
Act as a creative force in menu development
Research and develop new trends in fine dining, regional cuisine and other worldly cuisine
Interact with restaurant guests/visit restaurant in each meal period and connect with guests
Address guest concerns/complaints and resolve to complete satisfaction
Participate in all management meetings
Train restaurant associates on cuisine and dish preparation/presentation to assist in selling to guests

What we offer

Potential eligibility for bonuses

Fulltime

Chef De Cuisine

Exhibits culinary talents by personally performing tasks while assisting in lead...

Location

India , Bengaluru

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
6 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
4 years experience in the culinary, food and beverage, or related professional area.

Job Responsibility

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions
Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility
Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced
Responsible for guiding and developing staff including direct reports
Must ensure sanitation and food standards are achieved
Provides direction for all day-to-day operations
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Encourages and builds mutual trust, respect, and cooperation among team members

Fulltime

Chef de Cuisine

The Portfolio Group, under the Workplace Experience Group umbrella, delivers sea...

Location

United States , Palo Alto

Salary:

70304.00 - 90000.00 USD / Year

Aramark UK

Expiration Date

Until further notice

Requirements

Requires at least 2-3 years in a related position
Requires at least 2-3 years of post-high school education, preferably a culinary degree
Requires advanced knowledge of the principles and practices within the food profession
Requires experiential knowledge of management of people and/or problems
Requires verbal, reading, and written communication skills
Requires Bilingual (English and Spanish)

Job Responsibility

Trains and leads kitchen personnel
Supervises/coordinates all related culinary activities
Estimates food consumption and requisition or purchase food
Selects and develops recipes and standardize production recipes to ensure consistent quality
Establishes presentation technique and quality standards, and plans and prices menus
Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

What we offer

medical
dental
vision
work/life resources
retirement savings plans like 401(k)
paid days off such as parental leave and disability coverage

Fulltime

Chef de Cuisine

Location

Japan , Higashiyama-ku, Kyoto

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Three to five years previous experience in a culinary/food & beverage line position, or one to two years in a supervisory or assistant manager position

Job Responsibility

Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met
Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit
Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments
Comply with Four Seasons' Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact
Work harmoniously and professionally with co-workers and supervisors

What we offer

Competitive Salary, wages, and a comprehensive benefits package
Excellent Training and Development opportunities
Complimentary Accommodation at other Four Seasons Hotels and Resort
Complimentary Dry Cleaning for Employee Uniforms
Complimentary Employee Meals

Fulltime

Chef de Cuisine

Accountable for overall success of the daily kitchen operations. Exhibits culina...

Location

Hungary , Budapest

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
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

Job Responsibility

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
Assists Executive Chef with all kitchen operations and preparation
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Assists in determining how food should be presented and creates decorative food displays
Maintains purchasing, receiving and food storage standards
Ensures compliance with food handling and sanitation standards
Performs all duties of kitchen managers and employees as necessary
Recognizes superior quality products, presentations and flavor

What we offer

Healthy meals on duty
Room, F&B, Spa and gift shop discount within the Marriott hotel chain in more than 8000 hotels around the world
Learning and development opportunities
Travel allowance within Budapest after probation period
SZÉP card fringe benefit/ ‘cafeteria’ after probation period
Employee referral bonus
Discounted breakfast offers at Marriott International hotels in Budapest
Different employee recognition schemes
Awards and celebrations (Length of Service Award, Talent of the month etc.)
Private medical service

Fulltime

Chef De Cuisine

Accountable for the quality, consistency and production of the restaurant kitche...

Location

Egypt , Cairo

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

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.

Job Responsibility

Accountable for the quality, consistency and production of the restaurant kitchen
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions
Coordinates menus, purchasing, staffing and food preparation for the property's restaurant
Works with team to improve guest and employee satisfaction while maintaining the operating budget
Must ensure sanitation and food standards are achieved
Develops and trains team to improve results
Ensures compliance with all applicable laws and regulations
Estimates daily restaurant production needs
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Checks the quality of raw and cooked food products to ensure that standards are met

Fulltime

Chef de Cuisine

The Chef de Cuisine is the lead culinary person responsible for supervising all ...

Location

United States , Lincoln

Salary:

Not provided

Aramark

Expiration Date

Until further notice

Requirements

Requires at least 2-3 years in a related position
Requires at least 2-3 years of post-high school education, preferably a culinary degree
Requires advanced knowledge of the principles and practices within the food profession
Requires experiential knowledge of management of people and/or problems
Requires verbal, reading, and written communication skills

Job Responsibility

Trains and leads kitchen personnel
Supervises/coordinates all related culinary activities
Estimates food consumption and requisition or purchase food
Selects and develops recipes and standardize production recipes to ensure consistent quality
Establishes presentation technique and quality standards, and plans and prices menus
Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

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Chef de Cuisine

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