culinary operations manager

Whitsons Culinary Group

<div>SUMMARY

The Culinary Services Chef is responsible for leading all culinary production activities, recipe execution, flavor development, quality standards, and culinary excellence within the Culinary Services operation. This role ensures that all products produced at the Berkeley Culinary Center meet Whitsons' expectations for taste, consistency, quality, compliance, and customer satisfaction.

The Culinary Services Chef oversees daily culinary production teams, drives menu and recipe development for Culinary Services programs, ensures adherence to specifications and cost parameters, and partners with Production, R&amp;D, QA, and Operations leadership to improve processes, optimize yields, and elevate product quality. This position is instrumental in strengthening culinary standards across large-scale manufacturing while supporting innovation and continuous improvement.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES

Leadership &amp; Culinary Operations Oversight
<ul>
<li>Lead all culinary production activities to ensure recipes are executed to specification, at scale, and with consistent quality.</li>
<li>Supervise culinary and production teams during all shifts, ensuring adherence to production plans, SOPs, and safety standards.</li>
<li>Maintain daily oversight of batch cooking, assembly, portioning, seasoning, and culinary technique.</li>
<li>Ensure accurate interpretation of culinary direction into manufacturable processes.</li>
</ul>
Recipe Development, Menu Execution &amp; Product Quality
<ul>
<li>Develop, refine, and scale recipes for Culinary Services programs in partnership with R&amp;D and the Director of Culinary.</li>
<li>Evaluate recipe yields, flavors, textures, and overall product quality; implement corrective actions when needed.</li>
<li>Ensure recipes meet nutritional, cost, and operational requirements including allergen and ingredient standards.</li>
<li>Conduct organoleptic testing, shelf-life reviews, ingredient assessments, and sensory evaluations.</li>
</ul>
Production Team Management
<ul>
<li>Hire, train, supervise, and evaluate culinary production staff.</li>
<li>Maintain staffing levels appropriate for production needs while managing labor within budget.</li>
<li>Provide daily coaching, skill development, and performance feedback to culinary team members.</li>
<li>Ensure high morale, strong teamwork, and consistent communication across shifts.</li>
</ul>
Inventory, Purchasing &amp; Cost Control
<ul>
<li>Manage culinary-related inventory including proteins, produce, spices, and specialty ingredients.</li>
<li>Ensure proper rotation (FIFO), storage, and utilization of ingredients to minimize waste.</li>
<li>Work with Procurement and Warehouse teams to align ordering, deliveries, and product quality.</li>
<li>Support food cost analysis, BOM development, yield tracking, and cost control initiatives.</li>
</ul>
Quality Assurance, Sanitation &amp; Compliance
<ul>
<li>Ensure all culinary operations comply with USDA, HACCP, GMP, sanitation, allergen control, and safety standards.</li>
<li>Partner with QA teams on corrective actions, audits, and continuous improvement initiatives.</li>
<li>Conduct routine quality checks throughout production; document non-conformities and improvements.</li>
<li>Maintain kitchen and production environments that meet Whitsons' cleanliness and safety expectations.</li>
</ul>
Cross-Functional Collaboration
<ul>
<li>Collaborate with Production, Warehouse, R&amp;D, QA, Logistics, and Planning teams to support successful daily operations.</li>
<li>Partner with the Berkeley GM on operational enhancements, equipment needs, and process improvements.</li>
<li>Work with R&amp;D and Sales teams to support customer presentations, sampling, and product launches.</li>
<li>Assist in developing and documenting specifications, process steps, and culinary standards for Culinary Services.</li>
</ul>
Client, Program &amp; Stakeholder Support
<ul>
<li>Provide culinary expertise and adjustments for client needs, customer programs, or product improvement opportunities.</li>
<li>Communicate menu adjustments and production requirements clearly to all relevant teams.</li>
<li>Support customer taste panels, demonstrations, and technical reviews, as needed.</li>
</ul>
Additional Duties and Responsibilities
<ul>
<li>Provide daily observations and suggestions to Culinary leadership regarding improvements and operational opportunities.</li>
<li>Maintain documentation for recipe changes, ingredient evaluations, yield analysis, and culinary testing.</li>
</ul>
This role offers a salary range of $70,000 &ndash; $85,000 annually, based on skills, experience, and location. Employees also receive a comprehensive benefits package including health, dental, vision, 401(k) with company match, generous PTO, and paid holidays.
Requirements:
REQUIRED QUALIFICATIONS AND COMPETENCIES

Education
<ul>
<li>Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, Foodservice Management, Marketing, or a related field required.</li>
<li>Advanced degree or industry certification (PMP or similar) preferred.</li>
</ul>
Experience
<ul>
<li>3&ndash;5 years of experience in project management, foodservice operations, culinary management, or a related discipline.</li>
<li>Experience in culinary, food manufacturing, or large-scale foodservice environments strongly preferred.</li>
<li>Demonstrated success managing multiple projects across cross-functional teams.</li>
</ul>
Skills &amp; Competencies
<ul>
<li>Strong communication, presentation, and interpersonal skills.</li>
<li>Excellent organizational and time management abilities.</li>
<li>Ability to lead initiatives and influence stakeholders without formal authority.</li>
<li>Working knowledge of culinary concepts, menu development, and food production processes.</li>
<li>Analytical skills to interpret performance data, trends, and operational metrics.</li>
<li>Proficiency in Microsoft Office Suite; familiarity with project management tools (Asana, Monday.com, Smartsheet, or similar).</li>
<li>Strong problem-solving, attention to detail, and execution focus.</li></ul></div>

Culinary Services Chef - Berkeley

Accor

Company Description Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites. Job Description The Executive Sous Chef will lead and oversee daily culinary operations across all outlets, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role will support the Executive Chef in managing all aspects of the kitchen and stewarding departments, driving operational excellence, team development, and innovation in menu creation. Key Responsibilities <ul> <li>Lead the day-to-day operations of the kitchen through an active presence in all culinary areas, fostering teamwork, creativity, and consistency.</li> <li>Support the Executive Chef in overseeing all culinary and stewarding functions, including Banquet operations, ensuring smooth coordination across all outlets.</li> <li>Supervise the Stewarding Department with focus on scheduling, cost management, inventory, and colleague performance.</li> <li>Manage food cost, labor, purchasing, and inventory control in line with budgetary objectives.</li> <li>Collaborate with culinary leadership on menu design, development, costing, and seasonal promotions that drive revenue and guest engagement.</li> <li>Ensure strict adherence to hygiene, sanitation, and food safety standards (HACCP), maintaining an exemplary kitchen environment.</li> <li>Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability.</li> <li>Partner with Front of House leaders to enhance service delivery by training colleagues on menu knowledge and culinary storytelling.</li> <li>Personally engage with guests and respond to feedback, ensuring exceptional and memorable dining experiences.</li> <li>Participate in recruitment, onboarding, and continuous development of culinary colleagues, promoting a culture of excellence and learning.</li> <li>Actively contribute to colleague engagement and recognition initiatives across the culinary division.</li> <li>Collaborate with the Marketing and PR teams to promote the resort's culinary offerings through media, events, and social platforms.</li> <li>Lead the kitchen team in the absence of the Executive Chef or Cluster Executive Chef.</li> <li>Uphold company policies, service standards, and brand values at all times.</li> <li>Perform other duties as assigned to meet business needs.</li> </ul> Qualifications <ul> <li>Minimum of 2 years' experience in a similar leadership role within a luxury, high-volume hotel or resort environment.</li> <li>Strong culinary foundation with hands on experience across multiple kitchen operations.</li> <li>Proven ability to manage and inspire large, multicultural teams with clear communication and a collaborative approach.</li> <li>Creative and strategic thinker with a passion for innovation and continuous improvement.</li> <li>Strong understanding of cost control, inventory management, and food safety compliance.</li> <li>Adaptable and resilient in fast paced, dynamic environments.</li> <li>Excellent interpersonal and guest engagement skills.</li> <li>Culinary degree or equivalent professional certification required.</li> <li>Advanced knowledge of food safety and HACCP standards.</li> <li>Flexibility to work varied schedules, including evenings, weekends, and public holidays.</li> <li>Media friendly and confident representing the culinary team in events and promotions.</li> </ul> Additional Information <ul> <li>Understanding of Ultra Luxury guest expectations and brand alignment.</li> <li>Experience in project coordination, scheduling, and document control during pre Opening stages.</li> <li>Experience in pre opening is a must.</li> <li>A proactive, anticipatory approach with a strong sense of ownership and accountability.</li> <li>Impeccable grooming and personal presentation aligned with Luxury standards.</li> <li>Service oriented with exceptional attention to detail.</li> <li>Professional grooming and presentation at all times.</li> <li>High energy level and self motivated approach to achieving excellence.</li> <li>Ability to work collaboratively and contribute effectively in a team environment.</li> </ul>

Executive Sous Chef - Raffles the Red Sea.

Four Seasons

<div>About Four Seasons:
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
 
 
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
About the location:
An architectural icon in the heart of Lower Manhattan. Diverse, inspiring and vibrant &ndash; where art meets architecture in the heart of TriBeCa, Four Seasons Hotel New York Downtown is steps away from the city&rsquo;s most authentic neighbourhoods. Come and discover a new kind of urban chic with us, whether you choose to rejuvenate in our globally inspired Spa with a heated indoor pool, or dine at CUT by renowned celebrity chef Wolfgang Puck. We look forward to welcoming you.
We are New York&rsquo;s Luxury Lifestyle Icon.
OUR MISSION:
To inspire meaningful connections&hellip;
To curate exceptional experiences&hellip;
To deliver passionate service&hellip;
 &hellip;with kindness, care and a commitment to excellence
Our value proposition is to provide our guests with a catalog of experiences for a life well lived, in addition to the Four Seasons service excellence promise.
OUR PURPOSE:
To Enrich the Lives of Employees, Guests and the Community around us
OUR VALUES:
We think differently
We are client obsessed
We have passion
We own it
We truly care about each other
We have integrity
Join Our Team
The Four Seasons Hotel New York Downtown is looking for a Kitchen Assistant Manager to join our team. The Kitchen Assistant Manager plays a vital role in supporting the daily operations of the culinary department through effective administrative coordination, cost control, and interdepartmental communication. This position ensures the smooth functioning of all back-office processes - from payroll and purchasing to compliance and reporting - while maintaining strong alignment with financial and operational standards. The Kitchen Administrator acts as the key liaison between the culinary team, front-of-house, and supporting departments, ensuring seamless execution, accountability, and operational efficiency. FSNYD is recognized as a Forbes 5 Star Hotel; Forbes 5 Star Spa and AAA 5 Diamond Hotel.
This position reports to the Executive Chef.
Four Seasons Hotel New York Downtown is diverse, inspiring and vibrant. As Kitchen Assistant Manager f, you will be part of a team that prides itself on excellent service, driving inclusion &amp; belonging, working collaboratively, demonstrating mutual respect and having a passion for providing exceptional client experiences. Your role is vital to the success of Four Seasons New York Downtown. You will be able to shape your work environment by contributing to new ideas, offer solutions and find ways to collaborate with all departments being at the heart of the operation. In return you will be provided with the same level of care that we expect to be shared with our employees and all backed by our impressive Employee Value Proposition.
WHO YOU ARE:
You are enthusiastic, optimistic and passionate. You are self-driven and solution oriented. You are invested in your team, you listen, care about their development and celebrate your team&rsquo;s success. You set expectations and know to &lsquo;inspect what you expect&rsquo;. You foster inclusion and embrace diversity. You take feedback as an opportunity to help you grow. You work smart, you are organized and have a strategy to achieve your goals. You plan your tasks carefully, you are pro-active and organized ensuring you&rsquo;re effective. You are client obsessed and create opportunities to connect in meaningful ways, building lasting relationships. You have integrity and your actions match your words.
ESSENTIAL FUNCTIONS :
<div>Administrative &amp; Payroll
<ul><li>Manage bi-weekly payroll submissions for all kitchen colleagues, ensuring accuracy, completeness, and timely approvals.
</li><li>Track labor reports, scheduling variances, and overtime to support effective cost control.
</li><li>Attend labor and cost meetings and provide relevant reporting updates .
</li><li>Maintain accurate employee rosters, contact lists, and all administrative records for the culinary team.
</li></ul>Purchasing &amp; Cost Control
<ul><li>Oversee all food purchasing orders (POs) through BirchStreet, ensuring compliance with approved suppliers and budgeted cost levels.
</li><li>Reconcile invoices and assist in month-end food cost reporting alongside the Executive Chef and Purchasing team.
</li><li>Support the Food Buy program by monitoring supplier performance, rebates, and price variances.
</li><li>Maintain up-to-date product, vendor, and recipe data within BirchStreet, ensuring accuracy in pricing and recipe costing.
</li></ul>Operat i onal Coordination
<ul><li>Serve as a liaison between the Kitchen and Front-of-House teams to ensure smooth communication regarding service flow, pickup charts, and menu updates.
</li><li>Support the management of allergy control systems, guaranteeing accurate guest allergy data and communication.
</li></ul></div><ul><li>Coordinate with the Learning &amp; Development Manager to track and maintain all required training, certifications, and compliance records for kitchen colleagues.
 </li></ul><ul><li>Assist in preparing departmental reports, trainin g calendars, and performance tracking materials .
</li></ul>Financial &amp; Planning Support
<ul><li>Partner with the culinary leadership team to review weekly food cost results and identify key variances.
</li><li>Ensure that all administrative processes for purchasing, receiving, and inventory are in full compliance with company policies.
</li><li>Support internal and external audits, maintaining accurate and organized files for all culinary administrative documents.
</li></ul>Qualifications &amp; Skills
<ul><li>Minimum 2-3 years of experience in hospitality administration, purchasing, or culinary operations .
</li><li>Strong knowledge of BirchStreet, Excel, and financial cost tracking tools preferred.
</li><li>Excellent organizational and communication skills, with a strong eye for detail and acc uracy .
</li><li>Proven ability to multitask, prioritize effectively, and collaborate across departments.
</li><li>Familiarity with food safety protocols and basic culinary terminology preferred .
</li><li>Professional, discreet, and highly organized, with the ability to manage confidential payroll and personnel data responsibly.
</li></ul>Success Factors
<ul><li>Timely and accurate payroll, purchasing, and cost s ubmissions .
</li><li>Clear and consistent communication between Culinary, FOH, and Support departments.
</li><li>Effective control of purchasing and food costs within set financial targets.
</li><li>Full compliance with training, certification, and food safety requirements.
</li><li>A proactive, solutions-driven attitude that supports the Executive Chefs vision and the overall success of the culinary team.
</li></ul>KNOWLEDGE AND SKILLS :
<ul><li>Education: College degree preferably culinary arts, or equivalent experience is required.
</li><li>Experience: Three to five years&rsquo; previous experience in a culinary/food &amp; beverage line position, or one to two years in a supervisory or assistant manager position.
</li><li>Skills and Abilities: Requires ability to operate computer equipment and other food &amp; beverage computer systems.
</li><li>Requires the ability to operate and utilize culinary production equipment and tools.
</li><li>Requires reading, writing and oral proficiency in the English language.
</li><li>No. of employees supervised: 25
</li><li>Travel required: None
</li><li>Hours required: Forty hours minimum over a five-day period; scheduled days and times may vary based on need
</li></ul>Salary Expectations- $90,000-$94,000 
What to Expect: You Will&hellip;
<ul><li>Be part of a cohesive team with opportunities to build a successful career with global potential
</li><li>Have access to a robust benefit plan
</li><li>Have the opportunity to engage in diverse and challenging work
</li><li>Derive a sense of pride in work well done
</li><li>Be recognized for excellence
</li></ul>Learn more about what it is like to work at Four Seasons &ndash; visit us:
https://careers.fourseasons.com/us/en/
http://www.linkedin.com/company/four-seasons-hotels-and-resorts
https://twitter.com/fsnydowntown
https://www.facebook.com/FourSeasonsHotelNewYorkDowntown
We look forward to receiving your application
******Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview.******
Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - https://eeoc.gov/sites/default/files/migrated_files/employers/poster_screen_reader_optimized.pdf</div>

Kitchen Assistant Manager

Apres Restaurant LLC

The Group Executive Chef is a senior leadership role responsible for the overall culinary direction, kitchen operations, product quality, and opening of new concepts across the group. This position goes beyond a traditional chef-driven role and includes operational leadership, inventory and cost management, BOH compliance, and project openings, in close collaboration with the COO and under the strategic guidance of the CEO.The Group Executive Chef ensures all brands and outlets deliver consistent excellence in food, hygiene, profitability, and guest experience, while aligning with the CEO&rsquo;s vision and the operational roadmap set together with the COO.Key Responsibilities1. Culinary Leadership &amp; Brand Developmento Define and implement the culinary vision and strategy across all brands and outlets.o Develop, test, and roll out menus that align with brand positioning and commercial objectives.o Lead regular tastings and quality reviews to ensure consistency in taste, presentation, and portioning.o Establish and maintain standardized recipes, plating guides, production manuals, and portion control systems.2. Operations &amp; Site Managemento Oversee day-to-day kitchen operations across all locations.o Conduct regular site visits to review food quality, hygiene, workflow, and team performance.o Collaborate with the COO and Operations team to resolve operational issues and drive improvements.3. Inventory Management, BOH Records &amp; Traceabilityo Standardize inventory management across all kitchens.o Oversee stock ordering, receiving, storage, rotation, and stock takes.o Review and validate BOH documentation, including production logs, wastage, temperature records, and cleaning schedules.o Ensure full traceability of raw materials and finished goods.o Coordinate with finance and procurement on food cost, yield, and variance reports.4. Project Openings &amp; Expansiono Lead culinary and BOH planning for new openings and refurbishments.o Work with COO, Projects, and Design teams on layouts, workflow, and equipment selection.o Oversee pre-opening activities including menu trials, team recruitment, and BOH system setup.o Present project proposals and budgets to the CEO for approval.5. Food Safety, Hygiene &amp; Complianceo Ensure compliance with HACCP, ADAFSA, Dubai Municipality, and internal standards.o Oversee critical control points, allergen management, sanitation programs, and hygiene SOPs.o Lead internal food safety audits and prepare for external inspections.6. Financial Management &amp; Menu Engineeringo Lead menu engineering to optimise sales, cost efficiency, and profitability.o Approve recipe costing and maintain food cost targets.o Collaborate with procurement on supplier evaluation and pricing.o Monitor kitchen financial KPIs including food cost %, wastage, yield, and labour productivity.7. Leadership, Training &amp; People Developmento Mentor Head Chefs, Sous Chefs, and kitchen staff across all brands.o Structure culinary skill development, traceability training, and BOH compliance training.o Oversee recruitment, performance reviews, and succession planning in coordination with HR.8. Cross-Functional Collaborationo Collaborate with COO, Finance, Procurement, Marketing, Operations, and Projects Teams.o Represent culinary and BOH functions in senior leadership meetings.9. Guest Experience &amp; Brand Reputationo Monitor guest feedback and ensure high satisfaction levels.o Lead corrective action plans for recurring issues.o Support VIP events, tastings, and brand showcases.Reporting &amp; Decision-Making Structure Reports To: CEOWorks Closely With: COODecisions requiring CEO approval:o Major menu overhaulso New concepts and brand launcheso Capex investments and supplier contractso Expansion proposalso Strategic pricing and positioningKey Requirementso Culinary degree or hospitality management qualification.o 10+ years senior culinary leadership experience.o Strong experience in multi-outlet operations, inventory systems, traceability, and openings.Key KPIso Food cost % and variance controlo Inventory accuracy and wastage levelso Hygiene and audit scoreso Compliance and traceability standardso On-time and successful project openingso Guest satisfaction scoreso Staff retention and training completionJob Type: Full-timePay: AED18,000.00 - AED20,000.00 per month

Executive Chef

Marriott International

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25199155
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 Al Bustan Palace a Ritz-Carlton Hotel, PO Box 1998, Muscat, Oman, Oman,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Management
 
 
 
 Job Summary
 
 
 
 Assists in the management of the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
 
 
 
 CANDIDATE PROFILE
 
 
 
 
 Education And Experience
 
 
 
 <ul>
 <li>
 High school diploma or GED; 3 years experience in the procurement, food and beverage, culinary, or related professional area.
 
 
 </li>
 </ul>
 OR
 
 
 <ul>
 <li>
 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the procurement, food and beverage, culinary, or related professional area.
 
 
 </li>
 </ul>
 
 CORE WORK ACTIVITIES
 
 
 
 
 Assisting in Managing Day-to-Day Operations
 
 
 
 <ul>
 <li>
 Orders and manages necessary supplies. Verifies that workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
 </li>
 <li>
 Schedules events, programs, and activities, as well as the work of others.
 </li>
 <li>
 Monitors the inflow of ordered materials and the maintenance of current materials.
 </li>
 <li>
 Conducts china, glass and silver inventories.
 </li>
 <li>
 Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
 </li>
 <li>
 Inspects supplies, equipment, and work areas in order to verify efficient service and conformance to standards.
 </li>
 <li>
 Investigates reports and follows-up on employee accidents.
 </li>
 <li>
 Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).
 </li>
 <li>
 Follows loss prevention policies to prevent accidents and control costs.
 </li>
 <li>
 Enforces proper cleaning routines for serviceware, equipment, floors, etc.
 </li>
 <li>
 Enforces proper use and cleaning of all dish room machinery.
 </li>
 <li>
 Verifies all food holding and transport equipment is in working order.
 </li>
 <li>
 Verifies compliance with all applicable laws and regulations.
 </li>
 <li>
 Verifies compliance with food handling and sanitation standards.
 </li>
 <li>
 Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
 
 
 </li>
 </ul>
 
 Assisting in Leading Kitchen Team
 
 
 
 <ul>
 <li>
 Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
 </li>
 <li>
 Assists with management of employees and management of all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
 </li>
 <li>
 Verifies and assists with maintaining the productivity level of employees.
 </li>
 <li>
 Serves as a role model to demonstrate appropriate behaviors.
 </li>
 <li>
 Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
 </li>
 <li>
 Celebrates successes by publicly recognizing the contributions of team members.
 </li>
 <li>
 Encourages and builds mutual trust, respect, and cooperation among team members.
 </li>
 <li>
 Communicates performance expectations in accordance with job descriptions for each position.
 </li>
 <li>
 Establishes and maintains open, collaborative relationships with employees.
 </li>
 <li>
 Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
 </li>
 <li>
 Strives to improve service performance.
 </li>
 <li>
 Solicits employee feedback.
 </li>
 <li>
 Understands the impact of department's operation on the overall property financial goals and objectives.
 
 
 </li>
 </ul>
 
 Ensuring Exceptional Customer Service
 
 
 
 <ul>
 <li>
 Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.
 </li>
 <li>
 Manages day-to-day operations, verifies that the quality, standards and meeting the expectations of the customers on a daily basis.
 </li>
 <li>
 Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
 
 
 </li>
 </ul>
 
 Assisting in Managing and Conducting Human Resource Activities
 
 
 
 <ul>
 <li>
 Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
 </li>
 <li>
 Assists with recruiting, interviews, hiring and promoting employees in the organization.
 </li>
 <li>
 Trains employees in safety procedures.
 </li>
 <li>
 Provides feedback to individuals based on observation of service behaviors.
 </li>
 <li>
 Reviews employee satisfaction results to identify and address employee problems or concerns.
 </li>
 <li>
 Verifies that property policies are administered fairly and consistently.
 </li>
 <li>
 Verifies that utility staff is properly trained regarding sanitation, equipment handling and chemical usage.
 </li>
 <li>
 Participates in employee progressive discipline procedures.
 
 
 </li>
 </ul>
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
 
 
 Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
 
 
 Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
 
 
 In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
</div>

Chief Steward (Short-Term)

<div>Additional Information 
Job Number25199155 
Job CategoryFood and Beverage &amp; Culinary 
LocationAl Bustan Palace a Ritz-Carlton Hotel, PO Box 1998, Muscat, Oman, Oman 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Assists in the management of the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Strives to continually improve guest and employee satisfaction while maintaining the operating budget. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 3 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the procurement, food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Managing Day-to-Day Operations
<ul><li>Orders and manages necessary supplies. Verifies that workers have supplies, equipment, tools, and uniforms necessary to do their jobs.</li></ul>
<ul><li>Schedules events, programs, and activities, as well as the work of others.</li></ul>
<ul><li>Monitors the inflow of ordered materials and the maintenance of current materials.</li></ul>
<ul><li>Conducts china, glass and silver inventories.</li></ul>
<ul><li>Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.</li></ul>
<ul><li>Inspects supplies, equipment, and work areas in order to verify efficient service and conformance to standards.</li></ul>
<ul><li>Investigates reports and follows-up on employee accidents.</li></ul>
<ul><li>Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).</li></ul>
<ul><li>Follows loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Enforces proper cleaning routines for serviceware, equipment, floors, etc.</li></ul>
<ul><li>Enforces proper use and cleaning of all dish room machinery.</li></ul>
<ul><li>Verifies all food holding and transport equipment is in working order.</li></ul>
<ul><li>Verifies compliance with all applicable laws and regulations.</li></ul>
<ul><li>Verifies compliance with food handling and sanitation standards.</li></ul>
<ul><li>Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.</li></ul> 
Assisting in Leading Kitchen Team
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Assists with management of employees and management of all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Verifies and assists with maintaining the productivity level of employees.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Celebrates successes by publicly recognizing the contributions of team members.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees.</li></ul>
<ul><li>Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Solicits employee feedback.</li></ul>
<ul><li>Understands the impact of department's operation on the overall property financial goals and objectives.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.</li></ul>
<ul><li>Manages day-to-day operations, verifies that the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul> 
Assisting in Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Assists with recruiting, interviews, hiring and promoting employees in the organization.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul>
<ul><li>Provides feedback to individuals based on observation of service behaviors.</li></ul>
<ul><li>Reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Verifies that property policies are administered fairly and consistently.</li></ul>
<ul><li>Verifies that utility staff is properly trained regarding sanitation, equipment handling and chemical usage.</li></ul>
<ul><li>Participates in employee progressive discipline procedures.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Summit

<div>
 
 Job Reference Number:
 
 35513
 
 
 
 Employment Type:
 
 Full-Time
 
 ,
 
 Onsite
 
 Segment:
 
 Corrections
 
 
 
 Brand:
 
 Summit
 
 
 
 State:
 
 Georgia (US-GA)
 
 
 
 The Role at a glance:
 
 
 
 We are looking to add an experienced, motivated assistant foodservice director to our Corrections team in Atlanta, GA. As an assistant food service director, you will have the opportunity to assist with overseeing all culinary, safety and sanitation, and operations functions for the account.
 
 
 
 What you'll be doing:
 
 
 
 <ul>
 <li>
 Recruiting, training, and retaining a large staffing team, including chefs, cashiers, baristas, cooks, and catering teams.
 </li>
 <li>
 Ensuring that the operation delivers high quality food and friendly service.
 </li>
 <li>
 Ensuring that the business runs in a professional, efficient, and profitable manner.
 </li>
 <li>
 Demonstrating strong leadership and communication skills with all employees.
 
 
 </li>
 </ul>
 
 What we're looking for:
 
 
 
 
 Must-haves:
 
 
 
 <ul>
 <li>
 High school diploma or equivalent.
 </li>
 <li>
 At least two years&rsquo; experience in a supervisory role.
 </li>
 <li>
 At least two years&rsquo; foodservice experience.
 </li>
 <li>
 Proven track record of financial responsibility.
 </li>
 <li>
 Strong written and verbal communication skills.
 </li>
 <li>
 Strong customer service skills.
 
 
 </li>
 </ul>
 
 Nice-to-haves:
 
 
 
 <ul>
 <li>
 ServSafe Manager certification.
 </li>
 <li>
 Associate&rsquo;s degree or Bachelor&rsquo;s degree.
 
 
 </li>
 </ul>
 
 Where you'll be working:
 
 
 
 Fulton Co Jail- Overnight Shift
 
 
 
 Compensation Range
 
 
 
 $55,000/year
 
 
 
 Our Benefits:
 
 
 
 <ul>
 <li>
 Medical (FT Employees)
 </li>
 <li>
 Dental
 </li>
 <li>
 Vision
 </li>
 <li>
 Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
 </li>
 <li>
 Discount Program
 </li>
 <li>
 Commuter Benefits (Parking and Transit)
 </li>
 <li>
 EAP
 </li>
 <li>
 401k
 </li>
 <li>
 Sick Time
 </li>
 <li>
 Holiday Pay (9 paid holidays)
 </li>
 <li>
 Tuition Reimbursement (FT Employees)
 </li>
 <li>
 Paid Time Off
 
 
 </li>
 </ul>
 #boost
 
 
 
 About Summit:
 
 
 
 Focused on serving correctional institutions, Summit ensures that incarcerated people across the United States have access to delicious, healthy food at each meal. Working with Summit, you will have the opportunity to aid in this process and provide inmates with vital social interaction at mealtimes.
 
 
 
 About Elior North America:
 
 
 
 Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.
 
 
 At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you&rsquo;ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.
 
 
 
 Disclaimer:
 
 This job description can be revised by management as needed.
</div>

Overnight Asst Food Service Director

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Overnight Asst Food Service Director