Culinary Support Staff Job at Alaska Excursions (Skagway)

Director of Culinary Operations

The Director of Culinary will provide oversight of all culinary production actio...

Location

United States

Salary:

Not provided

Brown University

Expiration Date

Until further notice

Requirements

Bachelor’s degree in culinary, food service management, or related, or equivalent combination of education and culinary experience
7 to 10 years’ related experience with 5 years of experience effectively managing a culinary staff
RI Food Safety Manager Certification or equivalency required
Certified Executive Chef (CEC) title by the American Culinary Federation (ACF) preferred
Production experience in a higher ed environment preferred
Experience working with union staff preferred
Experience with fine dining and/or high-end catering preferred
Excellent knowledge of BOH systems, ordering, and inventory
Demonstrated culinary flair, sophisticated palate, and knowledge of current culinary trends required
Leadership skills with the ability to develop programs and lead initiatives

Job Responsibility

Provide oversight of all culinary production actions within Residential and work closely in collaboration with the Director of Retail Operations in Retail dining
Responsible for the overall success of the food service operation, adhering to Brown Dining Services’ culture and guidelines, the Health Department’s regulations, and Brown Dining Services standards and expectations of food quality, freshness, and presentation
Responsible for overseeing the sanitation and safety of the kitchen facilities while ensuring that all kitchen employees produce pleasant, aesthetically appealing, and nutritious food, while meeting financial budgetary goals
Provide oversight and direction regarding menu planning, food specifications and procurement, culinary staffing, and scheduling
Problem-solving professionally, rapidly, and fairly, as well as maintaining and teaching a good work ethic, while supporting the other Directors, and developing a sense of teamwork and cooperation within the team
Directly oversee a staff of three, comprised of (2) Assistant Culinary Directors and (1) Bake Shop Manager, as well as indirectly oversee a culinary production staff of approximately 60 union employees represented by USAW-RI
Report directly to the Vice President of Dining Programs
Provide leadership to the Culinary Management Staff in Residential and Retail operations on all culinary production related actions
Meet departmental standards and assure a high degree of customer satisfaction
Responsible for achieving positive working relationships with all levels of managers, union employees, and student customers

Fulltime

Restaurant Chef

The Restaurant Chef is responsible for all culinary operations of a single resta...

Location

United States , Salt Lake City

Salary:

64981.00 - 72201.00 USD / Year

HMSHost

Expiration Date

Until further notice

Requirements

Post-secondary training via community college, technical school, culinary arts school or four-year university
Minimum of 5 years managerial or supervision experience in the food service industry
Must be certified in Serve Safe Management certification course
Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent
Demonstrates organization and multi-project time/issue management
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals

Job Responsibility

Responsible for all culinary operations of a single restaurant with difficult to complex operations
Directs and participates in the preparation, seasoning and cooking of food
Manages the culinary staff
Supervises the day-to-day activities of culinary staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work
Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures
Establishes and maintains contact with food vendors
Prices and orders food and kitchen supplies
Maintains effective cost control, service and quality standards to produce maximum sales and profits
Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards
Identifies hiring, firing, advancement, promotion or any other associate status change needs of the culinary staff

What we offer

Health, dental and vision insurance
Generous paid time off (vacation, flex or sick)
Holiday pay
Meal and Transportation Benefits
401(k) retirement plan with company match
Company paid life insurance
Tuition reimbursement
Employee assistance program
Training and exciting career growth opportunities
Referral program – refer a friend and earn a bonus

Fulltime

Culinary Supervisor

The Culinary Supervisor reports directly to the Executive Sous Chef and plays a ...

Location

United States , Anaheim

Salary:

28.50 USD / Hour

Legends Global

Expiration Date

Until further notice

Requirements

Must be at least 18 years of age
Professional training through a culinary education or working in a fast-paced, high-volume fine dining restaurant/catering facility
full service casual dining preferred
Ability to interact with co-workers
Extensive knowledge of food and beverage menu, specials and services offered
Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
Ability to multitask in a fast paced, team orientated setting
Ability to read, speak and write in English
Ability to lift and transport food and other items weighing up to 30 pounds, occasionally 50 pounds
Ability to work all Venue events including extended hours, nights, weekends, and holidays

Job Responsibility

Food Preparation & Quality: Prepare and present menu items to company standards
main proper food storage and sanitation
Operational Leadership: Coordinate kitchen setup, inventory rotation, and closing procedures
Operational Excellence: Oversee daily kitchen operations, including setup, inventory rotation, and closing procedures
Ensure timely and accurate completion of event sheets and reports
Team Management: Support and guide culinary staff
foster teamwork across service departments
Safety & Compliance: Enforce safety policies
report incidents promptly
complete required training

What we offer

medical, dental, vision, life and disability insurance, paid vacation, and 401k plan

Fulltime

Assistant Food and Beverage Operations Manager

Assists with supervising food and beverage/culinary daily operations. Responsibi...

Location

United States , Garden Grove

Salary:

24.04 - 26.44 USD / Hour

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
3 years experience in the food and beverage, culinary, or related professional area
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
1 year experience in the food and beverage, culinary, or related professional area

Job Responsibility

Assists in the ordering of F&B supplies, cleaning supplies and uniforms
Supervises daily F&B shift operation and ensures compliance with all F&B policies, standards and procedures
Supports and supervises an effective monthly self inspection program
Operates all department equipment as necessary and reports malfunction
Supervises staffing levels to ensure that guest service, operational needs, and financial objective are met
Encourages and builds mutual trust, respect, and cooperation among team members
Develops specific goals and plans to prioritize, organize, and accomplish your work
Celebrates and fosters decisions that result in successes as well as failures
Communicates areas that need attention to staff and follows up to ensure understanding
Coordinates cleaning program in all F&B areas (including General clean), identifying trends and making recommendation for improvements

What we offer

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

Fulltime

Manager, Chef de Cuisine

Oversees the day-to-day operations of the kitchen within the University’s dining...

Location

United States of America , Rochester

Salary:

30.68 - 46.02 USD / Hour

University of Rochester

Expiration Date

Until further notice

Requirements

Culinary Arts degree or equivalent professional culinary training
5 years of professional kitchen experience, 2 years of which in a leadership role required
Or equivalent combination of education and experience required
Proven experience managing kitchen staff and ensuring the smooth operation of kitchen functions required
Strong knowledge of food safety regulations, kitchen equipment, and culinary techniques required
Ability to work well under pressure, manage multiple tasks, and meet deadlines required
Strong leadership skills with the ability to motivate, train, and mentor team members required
Excellent communication and organizational skills required
Understanding of budget management, food costs, and inventory control required
Ability to work nights, weekends, or holidays as needed required

Job Responsibility

Oversees the day-to-day operations of the kitchen within the University’s dining program
Manages a team of culinary professionals and works closely with culinary leadership to maintain and elevate the quality of food and service
Manages food production, ensuring adherence to food safety standards, and fostering a positive and efficient kitchen environment
Assists with strategic planning and coordination of menus, inventory, and budgeting, all while maintaining the university's mission of providing nutritious and high-quality meals to students, faculty, and staff
Supervises and leads the kitchen team, including chefs, line cooks, and other kitchen staff, ensuring all roles are filled and the kitchen runs efficiently
Supports the training, development, and mentorship of kitchen staff, ensuring proper culinary techniques and standards are followed
Fosters a positive and cooperative team environment, ensuring clear communication and collaboration within the kitchen
Assists with staff scheduling to ensure adequate coverage, and manages labor costs effectively
Acts as the point of contact for all kitchen-related issues in the absence of the Executive Chef, ensuring that operations continue smoothly
Supports planning and executing special events, catering services, and dining program promotions

Parttime

Chef De Cuisine

Under the direction of the Executive Chef and Executive Sous Chef, the Chef de C...

Location

United States

Salary:

Not provided

Legends Global

Expiration Date

Until further notice

Requirements

Degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation
Five (5) years’ experience as a Chef de Cuisine
Minimum of three (3) years’ experience in a high-volume full-service food operation
Proven track record in improving kitchen efficiencies, quality and relative costs
Excellent leadership, financial analysis, team building and communication skills/customer service
Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures and HAACP
Knowledge of kitchen sanitation, operation and maintenance of kitchen
Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly
Proficient in Microsoft Word, Excel, and PowerPoint
Flexible to work extended hours due to business requirements including nights, weekends and holidays

Job Responsibility

Design and implement menus for the restaurant as established by the Executive Chef
Provide recipes, training and experience to all staff
Ensure food is handled, processed and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program
Ensure excellent customer relations are maintained at all times
Coordinate with other departments regarding menu implementation
Schedule labor force and assign responsibilities for efficient use of equipment and personnel
Ensure compliance by all culinary personnel with Company and departmental rules, policies and procedures
Plan, manage and monitor work as well as hiring, communication, coaching staff and building relationships
Perform other related duties as assigned
Position requires extensive knowledge of all kitchen equipment operations

What we offer

medical, dental, vision, life and disability insurance, paid vacation, and 401k plan

Fulltime

New

Cook

Using production checks and standardized recipes, the Cook is responsible for en...

Location

Canada , Orangeville

Salary:

19.88 CAD / Hour

Spring Living

Expiration Date

Until further notice

Requirements

Minimum 5 years experience in a volume food preparation environment in the health care or hospitality industry
Preferred Red Seal or current equivalent qualifications as a Cook from a recognized cooking program
Food Safe Certificates I and II considered an asset
First Aid Certification considered an asset
Working knowledge of special diets
Understanding and experience of the Hazard Analysis & Critical Control Points (HACCP) program and food safety plan
Ability to read, write and follow written and verbal instructions in English
Ability to organize work and work under strict time constraints
Effective interpersonal and conflict resolution skills
Must be able to operate related equipment

Job Responsibility

Ensures proper meals are prepared and served on time to residents and guests
Ensures work areas are maintained in a safe and sanitary condition
Assists in maintaining a safe and secure environment for residents, visitors and other staff members
Prepares meals for residents and guests ensuring dietary needs are met
Ensures residents are satisfied with all aspects of food preparation and presentation
Responds to resident or family member concerns
Provides direction and support to the Director of Culinary Services staff
Participates as a member of the work team and provides support to other team members
Tracks food inventory and takes the appropriate steps to minimize waste
Prepares and presents meals and food for special events

Sous Chef

Under the direction of the Executive Chef, this individual will be responsible f...

Location

United States , Tampa

Salary:

Not provided

Legends Global

Expiration Date

Until further notice

Requirements

culinary degree or have graduated from a certified apprenticeship program
minimum of 2-3 years management experience in high-volume venues or the contract foodservice industry for a sports and entertainment venue
excellent written and verbal communication skills
ability to multi-task and prioritize in a deadline-oriented environment
strong commitment to delivering a high level of customer and client service
demonstrated initiative, leadership, and management skills
flexible to work extended hours including late nights, weekends and holidays
able to work in a team environment
proficiency in Microsoft Word and Excel
high level of attention to detail and organization

Job Responsibility

effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility
assists in maintaining high standards of sanitation and cleanliness
aids the Executive Chef in maintaining the highest possible rating from the Health Department
assists in the training, safety, sanitation and accident prevention controls within the kitchen
helps to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
assist the Executive Chef in the planning and development of menu items and recipes for concessions, catering and premium locations
assists in the assurance of consistent food qualities in both presentation and preparation
control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while working within budget guidelines
helps ensure that all recipes and methods are being followed
ensures the maintenance of kitchen equipment

What we offer

medical
dental
vision
life and disability insurance
paid vacation
401k plan

Fulltime

Culinary Support Staff

Alaska Excursions

Location:
United States , Skagway

Category:
Gastronomy

Contract Type:
Employment contract

Salary:

Job Description:

Job Responsibility:

Requirements:

Nice to have:

Additional Information:

Job Posted:
December 05, 2025

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