culinary leader

LPM Restaurant and Bar

ob description:As Pastry DCDP, you will be a key leader in our kitchen, collaborating closely with the Head Chef to maintain the highest standards in food preparation, presentation, and quality. If you have a strong culinary background and thrive in a dynamic, fast-paced kitchen, this is your opportunity to shine.Key Responsibilities:<ul><li>Assist the Head Chef in developing recipes and ensuring consistency in food preparation and presentation.</li><li>Supervise and train kitchen staff, ensuring precision and adherence to LPM&rsquo;s quality standards.</li><li>Monitor inventory levels, manage stock, and assist in ingredient ordering.</li><li>Maintain a clean, organized kitchen, strictly following food safety and hygiene regulations.</li><li>Contribute creative ideas for seasonal specials and menu development.</li><li>Ensure full compliance with health and safety standards in the kitchen.</li><li>Thrive in a high-pressure environment, adapting to the demands of a fast-paced kitchen.</li></ul>What You&rsquo;ll Need:<ul><li>Proven experience as a Chef de Partie or Junior Sous Chef in fine dining or high-end restaurants.</li><li>A culinary degree or equivalent certification (preferred).</li><li>In-depth knowledge of Mediterranean cuisine and culinary techniques.</li><li>A passion for food and creativity, with meticulous attention to detail.</li><li>Strong communication and leadership skills, fostering a positive kitchen culture.</li><li>Flexibility to work evenings, weekends, and holidays.</li></ul>What We Offer:<ul><li>Competitive salary and tips.</li><li>Opportunities for career advancement within an internationally renowned culinary brand.</li><li>Exposure to global culinary trends and innovation.</li><li>A dynamic, collaborative work environment that values creativity and teamwork.</li><li>Accommodation and duty meals.</li></ul>️Join us as we embark on this exciting adventure and create unforgettable memories together in the enchanting city of Doha.Work Location: In person

DCDP - Pastry

Coury Hospitality

Position Summary
 
The Chef de Cuisine is responsible for overseeing the daily culinary operations of one or more restaurant outlets at The National. This leader ensures exceptional food quality, presentation, and consistency while managing kitchen staff, maintaining inventory and food costs, and enforcing culinary standards that align with the luxury and brand expectations of Hotel Cleveland and Coury Hospitality.
 
Essential Responsibilities
 <ul>
<li>Direct and manage all aspects of kitchen operations for assigned outlets, ensuring high standards of food preparation, service, safety, and sanitation.</li>
<li>Develop menus in collaboration with the Executive Chef that are innovative, seasonal, and cost-effective, ensuring alignment with the restaurant’s identity and guest expectations.</li>
<li>Train, mentor, and supervise all kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers.</li>
<li>Monitor food quality and consistency, conducting regular tastings and line checks to ensure excellence.</li>
<li>Maintain proper staffing levels by recruiting, scheduling, and evaluating team performance</li>
<li>Control food cost through waste reduction, portion control, and effective inventory management.</li>
<li>Maintain a clean and safe kitchen that adheres to all health department regulations and company policies.</li>
<li>Collaborate with front-of-house leaders to ensure seamless service and guest satisfaction.</li>
<li>Participate in budgeting and forecasting; track kitchen financial performance and implement corrective actions as needed.</li>
</ul>
Requirements
 <ul>
<li>Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role in a high-end restaurant or luxury hotel</li>
<li>Culinary degree or formal training from an accredited culinary school preferred.</li>
<li>Valid ServSafe Food Manager Certification or ability to obtain upon hire.</li>
</ul>
Knowledge, Skills & Abilities
 <ul>
<li>Strong leadership and team-building skills with the ability to motivate and develop culinary talent.</li>
<li>Exceptional knowledge of culinary techniques, kitchen equipment, and food production methods.</li>
<li>Proven ability to manage food and labor costs while delivering outstanding food quality.</li>
<li>Excellent communication, organization, and time-management skills.</li>
<li>Passion for innovation, quality, and guest satisfaction.</li>
<li>Ability to remain calm and make sound decisions in a fast-paced, high-pressure environment.</li>
</ul>
Physical Demands
 <ul>
<li>Ability to stand, walk, bend, and lift for extended periods.</li>
<li>Must be able to lift and carry up to 50 lbs.</li>
<li>Exposure to heat, cold, and sharp kitchen equipment.</li>
</ul>

Chef De Cuisine - Hotel Cleveland Autograph Collection

Accor

<div><div>Company Description</div> 
&quot;Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;<div> 
Job Description</div> 
This is a Cluster Director of Culinary role, responsible for overseeing all culinary and kitchen operations across two 5-star properties, ensuring excellence in food quality, consistency, and operational performance.
This role leads the culinary strategy for the cluster, from purchasing and inventory management to talent development, innovation, and guest experience. The Cluster Director of Culinary plays a key role in driving profitability, enhancing dining concepts, and positioning the properties as leading F&amp;B destinations.
Key Roles &amp; Responsibilities<ul><li>
Ensure consistency and the highest standards in food quality, taste, presentation, and temperature across all kitchens within the cluster</li><li>
Oversee all culinary operations across both properties, ensuring alignment with brand standards and operational excellence</li><li>
Drive innovation in menus, concepts, and food presentation to enhance guest experience and market positioning</li><li>
Collaborate with Marketing and F&amp;B leadership to develop promotions, campaigns, and destination dining experiences</li><li>
Maintain and improve kitchen operations to maximize profitability while ensuring high guest satisfaction</li><li>
Ensure effective communication and alignment across all culinary teams within the cluster</li><li>
Monitor and manage stock levels, purchasing, receiving, and storage to meet company standards and control costs</li><li>
Ensure all goods purchased comply with hotel specifications and quality standards</li><li>
Lead and develop culinary teams through training, coaching, and performance management</li><li>
Ensure compliance with HACCP guidelines, hygiene, and food safety standards across all kitchens</li><li>
Promote best practices in kitchen operations, cleanliness, and grooming standards</li><li>
Build strong cross-functional relationships with F&amp;B, Operations, and other departments</li><li>
Identify opportunities for efficiency, cost optimization, and operational improvements across the cluster</li><li>
Lead by example, fostering a positive, engaged, and high-performing team culture</li></ul><div> 
Qualifications</div> 
<ul><li>
Bachelor's degree in Culinary and F&amp;B Arts or related field</li><li>
10+ years' experience as a professional chef, with 3 years in a senior management role</li><li>
Culinary certification from an accredited institution</li><li>
Strong understanding of food trends and culinary techniques</li><li>
Excellent leadership, communication, and organizational skills</li><li>
Proven track record in menu development and cost control</li><li>
Experience in managing large kitchen teams in a high-volume environment</li><li>
Knowledge of international cuisines and dietary restrictions</li><li>
Proficiency in kitchen management software and inventory systems</li><li>
Strong food safety knowledge and relevant certifications (e.g., ServSafe)</li><li>
Ability to work in a fast-paced, multicultural environment</li><li>
Fluency in English; additional languages are a plus</li><li>
Demonstrated ability to innovate and stay current with culinary trends</li></ul></div>

Cluster Director of Culinary - starting Q4 2026

University of North Texas

<div>Title: Associate Director, Senior Leadership - UNT Dining Services, Eagle Landing

Employee Classification: Executive Chef

Campus: University of North Texas

Division: UNT-Student Affairs

SubDivision-Department: UNT-Dining Service

Department: UNT-Dining-Residential-163720

Job Location: Denton

Salary: salary commensurate with experience

FTE: 1.000000

Retirement Eligibility: TRS Eligible
About Us - Values Overview
<div>
Welcome to the University of North Texas System. The UNT System includes the University of North Texas in Denton and Frisco, the University of North Texas at Dallas and UNT Dallas College of Law, and University of North Texas Health Fort Worth. We are the only university system based exclusively in the robust Dallas-Fort Worth region. We are growing with the North Texas region, employing more than 14,000 employees, educating a record 49,000+ students across our system, and awarding nearly 12,000 degrees each year.</div>
<div></div>
<div>We are one team comprised of individuals who are committed to excellence, curiosity and innovation. We are transforming lives and creating economic opportunity through education. We champion a people-first values-based culture where We Care about each other and those we serve. We believe that we are Better Together because we foster an environment of respect, belonging, and access for all. We demonstrate Courageous Integrity through setting exceptional standards and acting in the best interest of our communities. We are encouraged to Be Curious about opportunities for learning, creating, discovering, and innovating, and are encouraged to learn from failure. Show Your Fire by joining our team and exhibiting your passion and pride in your work as part of our UNT System team.</div>
<div></div>
<div>Learn more about the UNT System and how we live our values at www.UNTSystem.edu.</div> 
<div></div>
Department Summary

It&rsquo;s About the Food! 
Why work for UNT Dining? Our employees explain. &ndash; YouTube 
 
As the largest self-supported food service department in North Texas, UNT Dining Services is setting the standard for campus dining. With five Dining Halls, more than 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering, the department is led by a team of professionally trained chefs and hospitality experts. UNT is recognized as a national leader in university dining, known for its innovative, trendsetting approach and award-winning culinary talent. 
 
UNT Dining Services is home to Mean Greens Caf&eacute;, the nation&rsquo;s first 100% vegan collegiate dining hall, and Kitchen West, Texas&rsquo; first and only university dining hall certified Free From&trade; the Big 8 food allergens and gluten. In 2021, UNT introduced Eagle Landing, the university&rsquo;s first standalone dining hall, inspired by urban food halls and featuring seven distinct restaurant concepts&mdash;all available for a single Meal Plan swipe. 
 
Recognized for excellence, UNT was ranked No. 2 nationwide for best college food by Delish.com. The department is also the proud recipient of the prestigious Loyal E. Horton Award and the Vegan Recipe Award from the National Association of College and University Food Services. As a founding member of the Menus of Change University Research Collaborative, UNT plays an active role in pioneering research on plant-forward diets, food waste reduction, and consumer food choices, all while advancing the principles of healthy, sustainable menus.
Position Overview

The Associate Director at Eagle Landing is a senior leadership role within UNT Dining, responsible for providing strategic direction and operational oversight for the university&rsquo;s flagship, high-volume dining facility. Serving thousands of students daily in an all-you-care-to-eat environment, this position ensures excellence across culinary operations, guest experience, financial performance, and team leadership. 
 
This role oversees all aspects of the operation, including menu innovation, food production, service delivery, and financial management. Working closely with the Assistant Director / General Chef Manager, this position ensures alignment between culinary strategy and day-to-day execution, driving consistency, quality, and innovation across all dining platforms. 
 
The Associate Director drives continuous improvement, ensuring high standards in food quality, consistency, and customer satisfaction while aligning with UNT Dining&rsquo;s priorities in sustainability, wellness, and student engagement. The position also leads compliance efforts, ensuring adherence to all health, safety, and dietary regulations, and promotes responsible sourcing and sustainable practices. 
 
A key focus is building and developing high-performing teams through effective recruitment, training, and succession planning, while fostering a collaborative workplace culture. In addition, this leader manages budgets, forecasting, cost controls, and operational data to support strategic planning and long-term growth. 
 
This role is essential to maintaining operational consistency, regulatory compliance, and the capacity to meet evolving student needs in a dynamic, high-demand dining environment. The ideal candidate is an experienced, strategic leader with a strong background in high-volume food service operations, financial management, and team development, along with a passion for innovation and student-centered dining excellence.
Minimum Qualifications

Bachelor's degree in related field and five years of professional related experience; or any equivalent combination of education, training, and experience.
Knowledge, Skills and Abilities

This position requires extensive knowledge of food safety regulations and advanced expertise in managing high-volume culinary operations. The ideal candidate demonstrates strong leadership in coordinating kitchen activities, maintaining standards, and meeting strict production timelines. They possess excellent problem-solving and communication skills, with the ability to train staff, standardize processes, and enforce procedures effectively. Success in this role also requires strong organizational and time management abilities, the capacity to perform under pressure in fast-paced environments, and a consistent focus on delivering high-quality, on-time results with minimal supervision.
Preferred Qualifications

The ideal candidate holds a degree in hospitality, culinary arts, or a related field and brings several years of progressive leadership experience in high-volume food service or dining operations. Preferred candidates will have a ServSafe Manager Certification (or the ability to obtain it), along with strong experience in financial management, staff development, and both front- and back-of-house operations. A background in menu development, sustainability initiatives, and the use of food service systems and data-driven tools is highly valued, with culinary certifications considered a plus.
Required License/Registration/Certifications 

Job Duties
<ul>
<li>Provide strategic oversight of dining operations, ensuring the consistent delivery of high-quality, safe, and efficient meal service across all platforms. Establish performance expectations and monitor operational outcomes to align with departmental and university standards.</li>
<li>Direct and approve menu strategy in collaboration with culinary leadership, emphasizing innovation, seasonality, and alignment with nutrition and sustainability goals. Oversee the effective use of systems such as FoodPro to ensure accuracy, consistency, and continuous menu improvement.</li>
<li>Set and enforce standards for food quality, presentation, and guest experience, utilizing data, feedback, and operational audits to drive continuous improvement and quickly resolve systemic issues impacting dining quality.</li>
<li>Lead organizational development by overseeing recruitment, training strategy, performance management, and succession planning for management and frontline staff. Ensure training programs and food safety practices are consistently implemented and aligned with best practices.</li>
<li>Foster a high-performance, customer-focused culture that prioritizes an exceptional dining experience, operational efficiency, and team engagement. Champion initiatives that enhance service quality, reduce wait times, and improve overall operational effectiveness.</li>
<li>Ensure full compliance with university policies, health regulations, and safety standards by establishing accountability systems, conducting regular audits, and reinforcing adherence to HACCP and standardized operating procedures across all areas of operation.</li>
</ul>
Physical Requirements

Sedentary work that primarily involves sitting/standing. 
Repeating motions that may include the wrists, hands and/or fingers. 
Moving about to accomplish tasks or moving from one worksite to another. 
Lifting and Moving objects up to 50 pounds. 
Communicating with others to exchange information.
Environmental Hazards

No adverse environmental conditions expected. 
Noisy environments.
Work Schedule

Hours Vary
Driving University Vehicle

Yes
Security Sensitive

This is a Security Sensitive Position.
Special Instructions

Applicants must submit a minimum of two professional references as part of their application. If needed, additional references can be added after the application has been submitted.
Benefits

For information regarding our Benefits, click here.
EEO Statement

The University of North Texas System is firmly committed to equal opportunity and does not permit &ndash;and takes actions to prevent &ndash; discrimination, harassment (including sexual violence, domestic violence, dating violence and stalking), and retaliation on the basis of race, color, religion, national origin, sex, age, disability, genetic information, or veteran status in its application, employment practices, and facilities; nor permits race, color, national origin, religion, age, disability, veteran status, or sex discrimination and harassment in its admissions processes, and educational programs and activities. UNT System Administration promptly investigates complaints of discrimination, harassment, and related retaliation and takes remedial action when appropriate. System Administration also takes actions to prevent retaliation against individuals who oppose any form of harassment or discriminatory practice, file a charge or report, or testify, assist, or participate in a related investigation or proceeding.</div>

Associate Director, Senior Leadership - UNT Dining Services, Eagle Landing

Noir KSA

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Position: Chef de Partie (International Cuisine)Starting Salary: SAR 3,500 with FREE shared room, transportation, and 1 duty mealJob Role: The Chef de Partie is a section leader responsible for independently running a designated cuisine station with precision, speed, and consistency. Reporting to the Sous Chef, this role demands strong technical culinary skill, the ability to direct junior team members, and a commitment to upholding the brand's quality standards throughout every service.Key Responsibilities:<ul><li>Station Ownership &amp; Service Leadership: Take full ownership of an assigned cuisine station &mdash; managing mise en place, production, and live service with precision; ensure every dish leaving the station meets the brand's recipe specifications, portioning standards, and plating presentation before it reaches the pass.</li><li>Junior Team Direction: Direct and support Commis Chefs and kitchen assistants assigned to the station during preparation and service; delegate tasks effectively, monitor output quality, and provide real-time guidance to maintain consistent pace and standards throughout each service period.</li><li>Multi-Cuisine Technical Execution: Demonstrate confident, accurate cooking technique across the designated station's cuisine &mdash; whether classical French saucing, Italian pasta and risotto, Arabic mezze and grills, or Indian spice-led preparations &mdash; adapting to menu requirements and special guest requests with professionalism.</li><li>Mise en Place Planning &amp; Preparation: Plan, organise, and execute daily mise en place within set timelines; anticipate service demands, coordinate prep schedules with the broader brigade, and ensure the station is fully stocked, clean, and ready ahead of each service.</li><li>Quality Control &amp; Recipe Adherence: Follow and enforce all standardised recipes, cooking temperatures, and allergen protocols with zero compromise; identify inconsistencies in product quality during prep and service and act immediately to rectify them before they impact the guest experience.</li><li>Stock Management &amp; Waste Reduction: Monitor station-level ingredient usage, flag shortages in advance, and practise disciplined stock rotation and waste reduction in line with the kitchen's food cost targets and sustainability practices.</li><li>Health, Safety &amp; Halal Compliance: Maintain impeccable personal hygiene and station cleanliness in full compliance with GCC municipal food-safety regulations, HACCP standards, and halal certification requirements; ensure all team members on the station follow the same protocols at all times.</li></ul>Qualifications &amp; Requirements:<ul><li>Culinary Credentials: A diploma or certificate in Culinary Arts from a recognised institution is preferred; demonstrable formal training or equivalent professional experience in at least one of the four featured cuisines &mdash; French, Italian, Arabic, or Indian &mdash; is required, along with a valid food-safety or HACCP certification.</li><li>Professional Experience: A minimum of 3&ndash;5 years of progressive kitchen experience, including at least 1&ndash;2 years operating as a Chef de Partie or senior line cook in an upscale restaurant, hotel, or multi-cuisine fine-dining environment; hands-on station experience in a GCC or Middle Eastern hospitality setting is a significant advantage.</li><li>Technical Skill &amp; Team Leadership: Strong, well-rounded culinary technique with the ability to work independently at speed under pressure; demonstrated capacity to direct junior staff on the station; a keen eye for detail, a disciplined approach to cleanliness and organisation, and a professional attitude toward continuous skill development within a culturally diverse kitchen environment.</li></ul>Pay: From QAR3,500.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>Name the three cuisines that you know very well _____ ____ _____</li><li>How many years of experience do you have as a CDP?</li></ul>Work Location: In person

Chef de Partie (International Cuisine)

&lt;&lt;&lt; ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED. MAKE SURE TO HAVE A PHOTO OF YOU IN YOUR CV WHEN APPLYING FOR THIS ROLE &gt;&gt;&gt;Position: Chef de Partie (International Cuisine)Starting Salary: SAR 3,500 with FREE shared room, transportation, and 1 duty mealJob Role: The Chef de Partie is a section leader responsible for independently running a designated cuisine station with precision, speed, and consistency. Reporting to the Sous Chef, this role demands strong technical culinary skill, the ability to direct junior team members, and a commitment to upholding the brand's quality standards throughout every service.Key Responsibilities:<ul><li>Station Ownership &amp; Service Leadership: Take full ownership of an assigned cuisine station &mdash; managing mise en place, production, and live service with precision; ensure every dish leaving the station meets the brand's recipe specifications, portioning standards, and plating presentation before it reaches the pass.</li><li>Junior Team Direction: Direct and support Commis Chefs and kitchen assistants assigned to the station during preparation and service; delegate tasks effectively, monitor output quality, and provide real-time guidance to maintain consistent pace and standards throughout each service period.</li><li>Multi-Cuisine Technical Execution: Demonstrate confident, accurate cooking technique across the designated station's cuisine &mdash; whether classical French saucing, Italian pasta and risotto, Arabic mezze and grills, or Indian spice-led preparations &mdash; adapting to menu requirements and special guest requests with professionalism.</li><li>Mise en Place Planning &amp; Preparation: Plan, organise, and execute daily mise en place within set timelines; anticipate service demands, coordinate prep schedules with the broader brigade, and ensure the station is fully stocked, clean, and ready ahead of each service.</li><li>Quality Control &amp; Recipe Adherence: Follow and enforce all standardised recipes, cooking temperatures, and allergen protocols with zero compromise; identify inconsistencies in product quality during prep and service and act immediately to rectify them before they impact the guest experience.</li><li>Stock Management &amp; Waste Reduction: Monitor station-level ingredient usage, flag shortages in advance, and practise disciplined stock rotation and waste reduction in line with the kitchen's food cost targets and sustainability practices.</li><li>Health, Safety &amp; Halal Compliance: Maintain impeccable personal hygiene and station cleanliness in full compliance with GCC municipal food-safety regulations, HACCP standards, and halal certification requirements; ensure all team members on the station follow the same protocols at all times.</li></ul>Qualifications &amp; Requirements:<ul><li>Culinary Credentials: A diploma or certificate in Culinary Arts from a recognised institution is preferred; demonstrable formal training or equivalent professional experience in at least one of the four featured cuisines &mdash; French, Italian, Arabic, or Indian &mdash; is required, along with a valid food-safety or HACCP certification.</li><li>Professional Experience: A minimum of 3&ndash;5 years of progressive kitchen experience, including at least 1&ndash;2 years operating as a Chef de Partie or senior line cook in an upscale restaurant, hotel, or multi-cuisine fine-dining environment; hands-on station experience in a GCC or Middle Eastern hospitality setting is a significant advantage.</li><li>Technical Skill &amp; Team Leadership: Strong, well-rounded culinary technique with the ability to work independently at speed under pressure; demonstrated capacity to direct junior staff on the station; a keen eye for detail, a disciplined approach to cleanliness and organisation, and a professional attitude toward continuous skill development within a culturally diverse kitchen environment.</li></ul>Pay: From ﷼3,500.00 per monthApplication Question(s):<ul><li>ANSWERS FOR THE BELOW PRE-SCREENING QUESTIONS ARE REQUIRED.</li><li>Have you read and accept the duties and responsibilities, including the salary details that we mentioned for this role? Continue with your applications if &quot;Yes&quot;</li><li>In which city and country are you currently located?</li><li>Which country passport do you have? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If selected for this role, after how many days before you can join our company?</li><li>Name the three cuisines that you know very well _____ ____ _____</li><li>How many years of experience do you have as a CDP?</li></ul>Work Location: In person

JACK Entertainment

<div>Essential Functions:
<ul>
<li>Assists in managing the day-to-day operations as assigned in accordance with Company policies and procedures, regulatory controls, and health and safety regulations.</li>
<li>Thorough and complete knowledge of all assigned venue and outlet positions.</li>
<li>Ensures assigned area is functional and meets all of the company&rsquo;s standards to include but not limited to: cleanliness, atmosphere, service, guest interaction, team member interaction, menus, food quality, and execution of food sales.</li>
<li>Assists in completing accurate and necessary daily, weekly and monthly paperwork and administrative duties to include but not limited to sales tracking, labor tracking, payroll, petty cash, deposits, inventories, ordering, account payables and receivables and P&amp;L accounting as assigned.</li>
<li>Conducts and coordinates on-the-job training for team members, and ensures they receive the skills needed to perform their jobs.</li>
<li>Assists management in compiling quarterly action plans outlining goals and objectives with senior F&amp;B leadership.</li>
<li>Maximizes team member morale through leading by example and demonstrating service behaviors to both guest and team members in addition to providing the tools, guidance, and support needed to enable their team to give world class guest service.</li>
<li>Maintains high levels of guest satisfaction by building professional relationships with the guests through guest interactions and encourages team members to build professional relationships with the guests.</li>
<li>Understands and assists in maintaining an effective program of scheduling and rotations to ensure high standard of service while maximizing labor proficiency.</li>
<li>Provides guidance and direction to team members, including setting performance standards and expectations, monitoring performance, and coaching and documenting individually when needed.</li>
<li>Participate in the recruitment, selection, recommendation for hire and training process for all team members.</li>
<li>Understands, implements, and enforces all Standard Operating Procedures.</li>
<li>Practices responsible alcohol service and serves as an ambassador for the property.</li>
<li>Participates and or conducts daily pre-shift meetings as assigned.</li>
<li>Updates the team on property news, promotional events, and other pertinent information.</li>
<li>Assists in maintaining daily expense control and training team members to participate in cost control tracking reports.</li>
<li>Participates in month end P/L reviews while learning to understand each line item of the P/L and how they relate to daily operations and customer service impact.</li>
<li>Communicates effectively with F&amp;B senior leadership and is expected to assist in other areas of the division when necessary.</li>
<li>Establishes and maintains an excellent working relationship with all related departments.</li>
<li>Ensures a daily sanitation checklist and temperature log report is completed for each area by his/her direct reports.</li>
<li>Conducts random health inspections and health card audits.</li>
<li>Maintains a file of all Health Inspection Reports.</li>
<li>Proactively instructs team members regarding safe food handling and sanitation.</li>
<li>Is required to ensure measurement reports are done as described and all tools are updated and in proper order.</li>
<li>Is held accountable for ensuring their areas are utilizing the following SOP Tools: Prep Recipe Cards, Presentation Recipe Cards, Recipe Implementation Log, Production Sheets, Theoretical Food Cost Report, Daily Gross Food Cost Report, Menu Manuals, Plating Service Guides, Glossary of Food Terms, Master Food Product List, Line Station Diagrams and Daily Culinary Performance Measurement Reports.</li>
<li>Daily recipe audits must be conducted to ensure quality, consistency, and portioning.</li>
<li>Maintains a working knowledge of the food, wine, and service.</li>
<li>Solicits and responds to guest feedback by direct interaction.</li>
<li>Resolves customer complaints and/or service deficiencies, responds with sincerity and uses appropriate recovery tools.</li>
<li>Develops and administers departmental operating budgets.</li>
<li>In conjunction with the Restaurant Chef, develops ideas to maximize revenue and/or reduce expenses, outlining goals and objectives.</li>
<li>Serves as a dynamic and energetic leader, while fostering teamwork, team member morale, motivation, and open communication.</li>
<li>Establishes self as highly credible leader with highest levels of integrity and always acts in the best interests of the property and the company.</li>
<li>Acts as a role model and coach while developing team members using a consistent, approachable demeanor and clearly articulating expectations.</li>
<li>Provides appropriate recognition and rewards to team members when consistent superior performance is attained.</li>
</ul>
Knowledge, Skills &amp; Abilities:
<ul>
<li>Must be able to work independently.</li>
<li>Must be able to sit, stand or walk for long periods of time (4 hours).</li>
<li>Must be able to respond calmly and make rational decisions when handling employee conflicts.</li>
<li>Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps) or escalator.</li>
<li>Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel.</li>
<li>Respond to visual and aural cues.</li>
<li>Must have the manual dexterity to operate a computer and other necessary office equipment.</li>
<li>Must be able to tolerate areas containing dust, loud noises, and bright lights.</li>
<li>Must be able to work varied shifts, weekends and holidays as needed.</li>
<li>Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.</li>
<li>Must have the ability to act quickly and exercise good judgment under pressure/conflict situations.</li>
<li>Must be reliable and conscientious and possess the ability to interact (in English) with guest, co-workers, and supervisory staff.</li>
<li>Must present a neat and professional appearance and display a team player attitude.</li>
<li>Excellent interpersonal, customer service, leadership, communication, team building, and problem-solving skills are required.</li>
<li>Ability to speak distinctly and persuasively.</li>
<li>Must be able to read, write, speak, and understand English.</li>
<li>Ability to write reports, business correspondence, and procedure manuals.</li>
<li>Knowledge of basic administrative functions including scheduling, inventory, and computer functions as well as inter-departmental communication.</li>
<li>Must have an established reputation of being a dynamic and team-oriented leader with a proven ability to manage multiple priorities, inspire and elevate an individual or a team&rsquo;s performance.</li>
<li>Must be extremely guest and team member focused.</li>
<li>Professional appearance and team player required.</li>
</ul>
Education and Experience:
<ul>
<li>A degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation or three-year job equivalent preferred. College degree in Hotel Management or Culinary Arts a plus.</li>
<li>1-3 years&rsquo; experience in a supervisory capacity in a similar style operation preferred.</li>
<li>Highly proficient and skilled in the following areas: food storage and identification; food cooling and thawing; food re-thermalization; managing and expediting orders; recipe formulization and yield; knife handling and sharpening; stock, soup, and sauce production; dry, moist and combination cooking; pantry, garde manger preparation; weights and measures.</li>
<li>Proficient in Microsoft Office Suite (Excel, Access, Word, Outlook).</li>
<li>Must be 21 years of age.</li>
</ul>
Required Certification/License:
<ul>
<li>ServSafe Certification a plus.</li>
<li>Ohio Level 2 Certification a plus</li></ul></div>

Assistant Restaurant Chef

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6204 culinary leader jobs Near Me

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Assistant Restaurant Chef