Home 
How Blumble Works 
Search Algorithm 
Your Privacy 
About 
Facebook
Twitter
Blog
chefd
-
EncryptedSite is Encrypted
-
CountryHosted in United States
-
Traffic rank#575,642 Site Rank
-
Site age25 yrs old
-
Site Owner informationWhois info
Website is Safe
Traffic rank
#575,642
#575,642
Site age
25 yrs
25 yrs
Location
United States
United States
Newest job postings for chefd
via Jooble
posted_at: 3 days agoschedule_type: Full-time
• * Chef D'Cuisine**
• *Summary
...
The Chef DCuisine is responsible for supervising food production in a food service operation, which may be a single unit of a multi-unit operation. This includes making final decisions with regard to culinary operations, and all other responsibilities as directed by the business or as assigned by management. This is a management position and typically reports to the General Manager.
• *Essential Functions**
•
• * Chef D'Cuisine**
• *Summary
...
The Chef DCuisine is responsible for supervising food production in a food service operation, which may be a single unit of a multi-unit operation. This includes making final decisions with regard to culinary operations, and all other responsibilities as directed by the business or as assigned by management. This is a management position and typically reports to the General Manager.
• *Essential Functions**
• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource to operations managers; identifies and resolves problems; completes audits; determines system improvements; implements change
• Achieves culinary financial objectives by estimating requirements; assists with menu design; anticipates and evaluates response to menu presentation; schedules expenditures; analyzes variances; initiates corrective actions; evaluates time-saving production techniques; trains others in specialty techniques
• Adheres to brand standards, recipes and portion specifications as required by the unit for all heart of the house cooks and production team members by understanding consumer tastes and nutritional needs; reviews product specifications; evaluates ease of menu preparation; applies established procedures and budgetary constraints
• Oversees food preparation by consulting with purchasing, management, cooks, and team leaders; oversees portion size; controls productivity; provides culinary leadership in areas of personal expertise; monitors presentations, garnishments, and sauces
• Improves menu quality and consistency by analyzing food production records and menu expenses; studies, evaluates, and re-designs processes; implements changes
• Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends
• Maintains professional and technical knowledge by attending educational workshops; reviews professional publications; establishes personal networks; benchmarks state-of- the-art practices; answers questions as a culinary expert; participates in professional societies and shares this information with direct reports
• Ensures quality production standards are followed and maintained; ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses
• Ensures maximum productivity and labor costs are maintained according to financial requirements; Monitors daily manpower planning and employee turnover
• Coaches, counsels and prepares corrective action for employees
• *Minimum Qualifications, Knowledge, Skills, and Work Environment**
• Requires an Associates Degree or Bachelors Degree in the Culinary Arts or a related field (i.e., Formal Culinary Education), or at least 3 years of experience in a Sous Chef role
• Requires 5 years experience as a Chef DCuisine
• Requires 5 years supervisory experience working in a high volume Hotel, Manufacturing, Food Production and Restaurant or Catering environment
• Requires the ability to lift and/or move up to 40 pounds
• Requires the ability to bend, twist, and stand to perform normal job functions
• Frequently immerses hands in water and water diluted with chemical solutions
• Frequently works with sharp knives, utensils, and hot plates
• Frequently works in hot environment
• *With a career at HMSHost, you really benefit! 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 or Pension
• *Company paid life insurance
• *Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program refer a friend and earn up to $500
• *Benefits may vary by position so ask your recruiter for details.*
Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)
• Share: Email
At HMSHost, we know our success is based on **earning the trust and loyalty of our people**. We commit to providing a work experience that **earns your loyalty**, provides a place where you **feel like you belong**, work you can be **proud** of, a place to **have fun, earn money**, and have the **opportunity for advancement**. We support this with competitive wages, robust benefits and recognition for a job well done.**Apply for Chef D'Cuisine**
You are about to apply for Chef D'Cuisine. Go directly to the application, or join our talent network first to receive job alerts about our exciting new job opportunities.
• *Talent Network Benefits**
• Its completely free!
• Keep track of your applications and saved jobs
• Find other jobs that match your interests
• Be among the first to learn about career opportunities on HMSHost that match your interests
• Receive email alerts whenever new jobs are posted on careers.hmshost.com
• Get contacted by recruiters when they have an interesting opportunity that may be a fit for you Show more details...
• *Summary
...
The Chef DCuisine is responsible for supervising food production in a food service operation, which may be a single unit of a multi-unit operation. This includes making final decisions with regard to culinary operations, and all other responsibilities as directed by the business or as assigned by management. This is a management position and typically reports to the General Manager.
• *Essential Functions**
• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource to operations managers; identifies and resolves problems; completes audits; determines system improvements; implements change
• Achieves culinary financial objectives by estimating requirements; assists with menu design; anticipates and evaluates response to menu presentation; schedules expenditures; analyzes variances; initiates corrective actions; evaluates time-saving production techniques; trains others in specialty techniques
• Adheres to brand standards, recipes and portion specifications as required by the unit for all heart of the house cooks and production team members by understanding consumer tastes and nutritional needs; reviews product specifications; evaluates ease of menu preparation; applies established procedures and budgetary constraints
• Oversees food preparation by consulting with purchasing, management, cooks, and team leaders; oversees portion size; controls productivity; provides culinary leadership in areas of personal expertise; monitors presentations, garnishments, and sauces
• Improves menu quality and consistency by analyzing food production records and menu expenses; studies, evaluates, and re-designs processes; implements changes
• Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends
• Maintains professional and technical knowledge by attending educational workshops; reviews professional publications; establishes personal networks; benchmarks state-of- the-art practices; answers questions as a culinary expert; participates in professional societies and shares this information with direct reports
• Ensures quality production standards are followed and maintained; ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses
• Ensures maximum productivity and labor costs are maintained according to financial requirements; Monitors daily manpower planning and employee turnover
• Coaches, counsels and prepares corrective action for employees
• *Minimum Qualifications, Knowledge, Skills, and Work Environment**
• Requires an Associates Degree or Bachelors Degree in the Culinary Arts or a related field (i.e., Formal Culinary Education), or at least 3 years of experience in a Sous Chef role
• Requires 5 years experience as a Chef DCuisine
• Requires 5 years supervisory experience working in a high volume Hotel, Manufacturing, Food Production and Restaurant or Catering environment
• Requires the ability to lift and/or move up to 40 pounds
• Requires the ability to bend, twist, and stand to perform normal job functions
• Frequently immerses hands in water and water diluted with chemical solutions
• Frequently works with sharp knives, utensils, and hot plates
• Frequently works in hot environment
• *With a career at HMSHost, you really benefit! 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 or Pension
• *Company paid life insurance
• *Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program refer a friend and earn up to $500
• *Benefits may vary by position so ask your recruiter for details.*
Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW)
• Share: Email
At HMSHost, we know our success is based on **earning the trust and loyalty of our people**. We commit to providing a work experience that **earns your loyalty**, provides a place where you **feel like you belong**, work you can be **proud** of, a place to **have fun, earn money**, and have the **opportunity for advancement**. We support this with competitive wages, robust benefits and recognition for a job well done.**Apply for Chef D'Cuisine**
You are about to apply for Chef D'Cuisine. Go directly to the application, or join our talent network first to receive job alerts about our exciting new job opportunities.
• *Talent Network Benefits**
• Its completely free!
• Keep track of your applications and saved jobs
• Find other jobs that match your interests
• Be among the first to learn about career opportunities on HMSHost that match your interests
• Receive email alerts whenever new jobs are posted on careers.hmshost.com
• Get contacted by recruiters when they have an interesting opportunity that may be a fit for you Show more details...
via Talent.com
posted_at: 2 days agoschedule_type: Full-time
Chef d'équipe Cuisine - Atwater
Qui nous sommes
Nous appartenons à la catégorie de niche de la santé et du bien-être de la restauration. La mission de MANDY est de réinventer votre expérience de salade dans des espaces sensationnels! Nous sommes une organisation jeune et dynamique, soucieuse de créer de bonnes vibrations, tout en recherchant l’innovation et l’excellence.
Nous aimons promouvoir le bien-être, valoriser la responsabilité
Chef d'équipe Cuisine - Atwater
Qui nous sommes
Nous appartenons à la catégorie de niche de la santé et du bien-être de la restauration. La mission de MANDY est de réinventer votre expérience de salade dans des espaces sensationnels! Nous sommes une organisation jeune et dynamique, soucieuse de créer de bonnes vibrations, tout en recherchant l’innovation et l’excellence.
Nous aimons promouvoir le bien-être, valoriser la responsabilité sociale et redonner à nos communautés! Nous traitons nos équipes et nos invités comme une famille, offrant un accès à une nourriture saine, fraîche et savoureuse! Nous croyons en gâtant nos clients à travers leurs 5 sens;
le son de la vue, le goût, l’odeur et le couronnement avec notre approche personnalisée de l’expérience client! Si vous êtes un entrepreneur autonome, qui valorise fortement la collaboration, un mode de vie sain et s’efforce d’avoir un impact positif sur les personnes et l’environnement, alors MANDY’S est l’endroit qu’il vous... faut!Comme nous croyons en des étudiants éternels de la vie, nous encourageons les membres de notre équipe à être des joueurs d’équipe bien équilibrés, prêts à se salir les mains et à faire tout ce qu’il faut pour assurer le bon fonctionnement de votre restaurant! Peu importe le poste dans lequel vous commencez avec nous, vous aurez la possibilité de recevoir une formation polyvalente et serez chargé (e) d’occuper différents postes au sein de notre équipe
AVANTAGES :
• Rabais d’employés
• Pourboires partagés
• Opportunité avec une entreprise en pleine croissance
LES TACHES :
• Travailler avec passion et intégrité pour créer un environnement de travail positif en collaboration avec le superviseur de cuisine et le gérant de restaurant!
• Soutenir le superviseur de cuisine pour répondre aux objectifs de fonctionnement et de vente quotidiens de la cuisine, notamment s’assurer que le processus de gestion des stocks et les processus de gestion des aliments (commandes, qualité des aliments, gestion des déchets, normes de sécurité et d’hygiène) sont respectés.
• Exécuter la planification quotidienne des quarts de travail, l’organisation et la mise en œuvre des routines opérationnelles et des activités pour l’équipe de cuisine (utiliser l’outil de déploiement pour assigner les tâches quotidiennes aux heures de pointe et les autres heures
• Agir en tant que modèle en respectant et en appliquant les politiques et procédures de MANDY’S salades gourmandes et en étant un guru de la connaissance des produits MANDY’S.
• Encourager le superviseur de cuisine à s’assurer que le travail de l’équipe respecte et / ou dépasse les normes de qualité, de service et d’invité de l’entreprise en supervisant et en conseillant les membres de l’équipe sur les questions opérationnelles et procédurales (ex : connaissance du menu, préparation, cuisson, lancer, présentation et garniture)
• Préparer et organiser les réunions quotidiennes de l’équipe BOH.
• Partenaire avec l’équipe FOH pour surveiller les temps d’attente des commandes des clients, répondre aux plaintes des clients concernant les commandes de nourriture et prendre toutes les mesures nécessaires liées à la cuisine pour aider les clients mécontents à retourner les clients.
• Collaborer avec l’équipe FOH pour surveiller les temps d’attente des commandes des invités, répondre aux plaintes des clients concernant les commandes de produits alimentaires et prendre toutes les mesures nécessaires en rapport avec la cuisine afin de transformer les clients insatisfaits en clients fidèles.
• Soumettre les rapports quotidiens (ex : Shiftnotes, Processus de gestion de trésorerie, etc.)
• Aider le superviseur de cuisine dans le processus d’embauche des nouveaux membres de l’équipe de cuisine (ex : entrevues, etc.)
• Revoir constamment les opérations de cuisine pour identifier des opportunités d’amélioration.
• Exécuter des tâches administratives et d’autres tâches à la demande du superviseur de cuisine et / ou du gérant de restaurant.
EXIGENCES
• Études post secondaires complétées / ou équivalentes.
• 1 an d’expérience en leadership / supervision dans un restaurant, commerce de détail ou l’industrie de l’hôtellerie préféré.
• Expérience en cuisine (préparation, recette et cuisine) (atout)
• Posséder un diplôme dans un domaine culinaire ou l’industrie de l’hôtellerie (atout)
• Capacité à saisir rapidement les faits, esprit analytique, facilité avec les chiffres, souci du détail et aptitude à prendre des décisions.
• L’esprit d’équipe, compétence de leadership et de bonnes compétences en communication sont requis.
• Français requis.
• La confiance, l’intégrité, la capacité à gérer le stress, l’énergie, l’autonomie, l’initiative, la flexibilité et l’accent mis sur la qualité et l’organisation sont nécessaires.
• Respecter et appliquer les politiques et les programmes de l’entreprise et répondre aux besoins de conformité.
• Confortable dans des environnements dynamiques et en constante évolution.
• Capable de rester debout pendant de longues périodes et / ou de travailler autour de la chaleur.
• Peut travailler autour des autres dans des endroits proches.
• Capable de soulever jusqu’à 25 livres.
• Compétences informatiques / technophile (ex : GSuite.).
• Certification MAPAQ et formation en secourisme (atout)
Last updated : 2024-07-18 Show more details...
Qui nous sommes
Nous appartenons à la catégorie de niche de la santé et du bien-être de la restauration. La mission de MANDY est de réinventer votre expérience de salade dans des espaces sensationnels! Nous sommes une organisation jeune et dynamique, soucieuse de créer de bonnes vibrations, tout en recherchant l’innovation et l’excellence.
Nous aimons promouvoir le bien-être, valoriser la responsabilité sociale et redonner à nos communautés! Nous traitons nos équipes et nos invités comme une famille, offrant un accès à une nourriture saine, fraîche et savoureuse! Nous croyons en gâtant nos clients à travers leurs 5 sens;
le son de la vue, le goût, l’odeur et le couronnement avec notre approche personnalisée de l’expérience client! Si vous êtes un entrepreneur autonome, qui valorise fortement la collaboration, un mode de vie sain et s’efforce d’avoir un impact positif sur les personnes et l’environnement, alors MANDY’S est l’endroit qu’il vous... faut!Comme nous croyons en des étudiants éternels de la vie, nous encourageons les membres de notre équipe à être des joueurs d’équipe bien équilibrés, prêts à se salir les mains et à faire tout ce qu’il faut pour assurer le bon fonctionnement de votre restaurant! Peu importe le poste dans lequel vous commencez avec nous, vous aurez la possibilité de recevoir une formation polyvalente et serez chargé (e) d’occuper différents postes au sein de notre équipe
AVANTAGES :
• Rabais d’employés
• Pourboires partagés
• Opportunité avec une entreprise en pleine croissance
LES TACHES :
• Travailler avec passion et intégrité pour créer un environnement de travail positif en collaboration avec le superviseur de cuisine et le gérant de restaurant!
• Soutenir le superviseur de cuisine pour répondre aux objectifs de fonctionnement et de vente quotidiens de la cuisine, notamment s’assurer que le processus de gestion des stocks et les processus de gestion des aliments (commandes, qualité des aliments, gestion des déchets, normes de sécurité et d’hygiène) sont respectés.
• Exécuter la planification quotidienne des quarts de travail, l’organisation et la mise en œuvre des routines opérationnelles et des activités pour l’équipe de cuisine (utiliser l’outil de déploiement pour assigner les tâches quotidiennes aux heures de pointe et les autres heures
• Agir en tant que modèle en respectant et en appliquant les politiques et procédures de MANDY’S salades gourmandes et en étant un guru de la connaissance des produits MANDY’S.
• Encourager le superviseur de cuisine à s’assurer que le travail de l’équipe respecte et / ou dépasse les normes de qualité, de service et d’invité de l’entreprise en supervisant et en conseillant les membres de l’équipe sur les questions opérationnelles et procédurales (ex : connaissance du menu, préparation, cuisson, lancer, présentation et garniture)
• Préparer et organiser les réunions quotidiennes de l’équipe BOH.
• Partenaire avec l’équipe FOH pour surveiller les temps d’attente des commandes des clients, répondre aux plaintes des clients concernant les commandes de nourriture et prendre toutes les mesures nécessaires liées à la cuisine pour aider les clients mécontents à retourner les clients.
• Collaborer avec l’équipe FOH pour surveiller les temps d’attente des commandes des invités, répondre aux plaintes des clients concernant les commandes de produits alimentaires et prendre toutes les mesures nécessaires en rapport avec la cuisine afin de transformer les clients insatisfaits en clients fidèles.
• Soumettre les rapports quotidiens (ex : Shiftnotes, Processus de gestion de trésorerie, etc.)
• Aider le superviseur de cuisine dans le processus d’embauche des nouveaux membres de l’équipe de cuisine (ex : entrevues, etc.)
• Revoir constamment les opérations de cuisine pour identifier des opportunités d’amélioration.
• Exécuter des tâches administratives et d’autres tâches à la demande du superviseur de cuisine et / ou du gérant de restaurant.
EXIGENCES
• Études post secondaires complétées / ou équivalentes.
• 1 an d’expérience en leadership / supervision dans un restaurant, commerce de détail ou l’industrie de l’hôtellerie préféré.
• Expérience en cuisine (préparation, recette et cuisine) (atout)
• Posséder un diplôme dans un domaine culinaire ou l’industrie de l’hôtellerie (atout)
• Capacité à saisir rapidement les faits, esprit analytique, facilité avec les chiffres, souci du détail et aptitude à prendre des décisions.
• L’esprit d’équipe, compétence de leadership et de bonnes compétences en communication sont requis.
• Français requis.
• La confiance, l’intégrité, la capacité à gérer le stress, l’énergie, l’autonomie, l’initiative, la flexibilité et l’accent mis sur la qualité et l’organisation sont nécessaires.
• Respecter et appliquer les politiques et les programmes de l’entreprise et répondre aux besoins de conformité.
• Confortable dans des environnements dynamiques et en constante évolution.
• Capable de rester debout pendant de longues périodes et / ou de travailler autour de la chaleur.
• Peut travailler autour des autres dans des endroits proches.
• Capable de soulever jusqu’à 25 livres.
• Compétences informatiques / technophile (ex : GSuite.).
• Certification MAPAQ et formation en secourisme (atout)
Last updated : 2024-07-18 Show more details...
via HMS Host Careers
posted_at: 6 days agoschedule_type: Full-time
With a career at HMSHost, you really benefit! 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 or Pension
• *Company paid life insurance
• *Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn
With a career at HMSHost, you really benefit! 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 or Pension
• *Company paid life insurance
• *Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus
• Benefits may vary by position so ask your recruiter for details.
Summary
The Chef D’Cuisine is responsible for supervising food production in a food service operation, which may
be a single unit of a multi-unit operation. This includes making final decisions with regard to culinary
operations, and all other responsibilities as directed by the business or as assigned by management. This
is a management position and typically reports to the General Manager.
Essential Functions
• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource to operations managers; identifies and resolves problems; completes audits; determines system improvements; implements change
• Achieves culinary financial objectives by estimating requirements; assists with menu design; anticipates and evaluates response to menu presentation; schedules expenditures; analyzes variances; initiates corrective actions; evaluates time-saving production techniques; trains others in specialty techniques
• Adheres to brand standards, recipes and portion specifications as required by the unit for all heart of the house cooks and production team members by understanding consumer tastes and nutritional needs; reviews product specifications; evaluates ease of menu preparation; applies established procedures and budgetary constraints
• Oversees food preparation by consulting with purchasing, management, cooks, and team leaders; oversees portion size; controls productivity; provides culinary leadership in areas of personal expertise; monitors presentations, garnishments, and sauces
• Improves menu quality and consistency by analyzing food production records and menu expenses; studies, evaluates, and re-designs processes; implements changes
• Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends
• Maintains professional and technical knowledge by attending educational workshops; reviews professional publications; establishes personal networks; benchmarks state-of- the-art practices; answers questions as a culinary expert; participates in professional societies and shares this information with direct reports
• Ensures quality production standards are followed and maintained; ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses
• Ensures maximum productivity and labor costs are maintained according to financial requirements; Monitors daily manpower planning and employee turnover
• Coaches, counsels and prepares corrective action for employees
Minimum Qualifications, Knowledge, Skills, and Work Environment
• Requires an Associate’s Degree or Bachelor’s Degree in the Culinary Arts or a related field (i.e., Formal Culinary Education), or at least 3 years of experience in a Sous Chef role
• Requires 5 years experience as a Chef D’Cuisine
• Requires 5 years supervisory experience working in a high volume Hotel, Manufacturing, Food Production and Restaurant or Catering environment
• Requires the ability to lift and/or move up to 40 pounds
• Requires the ability to bend, twist, and stand to perform normal job functions
• Frequently immerses hands in water and water diluted with chemical solutions
• Frequently works with sharp knives, utensils, and hot plates
• Frequently works in hot environment
Equal Opportunity Employer (EOE)
Minority/Female/Disabled/Veteran (M/F/D/V)
Drug Free Workplace (DFW)
Source: HMSHost Show more details...
• 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 or Pension
• *Company paid life insurance
• *Tuition reimbursement
• Employee assistance program
• Training and exciting career growth opportunities
• Referral program – refer a friend and earn a bonus
• Benefits may vary by position so ask your recruiter for details.
Summary
The Chef D’Cuisine is responsible for supervising food production in a food service operation, which may
be a single unit of a multi-unit operation. This includes making final decisions with regard to culinary
operations, and all other responsibilities as directed by the business or as assigned by management. This
is a management position and typically reports to the General Manager.
Essential Functions
• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepares and completes action plans; implements production, productivity, quality, and customer-service standards; serves as culinary resource to operations managers; identifies and resolves problems; completes audits; determines system improvements; implements change
• Achieves culinary financial objectives by estimating requirements; assists with menu design; anticipates and evaluates response to menu presentation; schedules expenditures; analyzes variances; initiates corrective actions; evaluates time-saving production techniques; trains others in specialty techniques
• Adheres to brand standards, recipes and portion specifications as required by the unit for all heart of the house cooks and production team members by understanding consumer tastes and nutritional needs; reviews product specifications; evaluates ease of menu preparation; applies established procedures and budgetary constraints
• Oversees food preparation by consulting with purchasing, management, cooks, and team leaders; oversees portion size; controls productivity; provides culinary leadership in areas of personal expertise; monitors presentations, garnishments, and sauces
• Improves menu quality and consistency by analyzing food production records and menu expenses; studies, evaluates, and re-designs processes; implements changes
• Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends
• Maintains professional and technical knowledge by attending educational workshops; reviews professional publications; establishes personal networks; benchmarks state-of- the-art practices; answers questions as a culinary expert; participates in professional societies and shares this information with direct reports
• Ensures quality production standards are followed and maintained; ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses
• Ensures maximum productivity and labor costs are maintained according to financial requirements; Monitors daily manpower planning and employee turnover
• Coaches, counsels and prepares corrective action for employees
Minimum Qualifications, Knowledge, Skills, and Work Environment
• Requires an Associate’s Degree or Bachelor’s Degree in the Culinary Arts or a related field (i.e., Formal Culinary Education), or at least 3 years of experience in a Sous Chef role
• Requires 5 years experience as a Chef D’Cuisine
• Requires 5 years supervisory experience working in a high volume Hotel, Manufacturing, Food Production and Restaurant or Catering environment
• Requires the ability to lift and/or move up to 40 pounds
• Requires the ability to bend, twist, and stand to perform normal job functions
• Frequently immerses hands in water and water diluted with chemical solutions
• Frequently works with sharp knives, utensils, and hot plates
• Frequently works in hot environment
Equal Opportunity Employer (EOE)
Minority/Female/Disabled/Veteran (M/F/D/V)
Drug Free Workplace (DFW)
Source: HMSHost Show more details...
Search trends for chefd
Norton safe Web