culinary supervisor

Hyatt

Summary
<br><br>
Basic understanding of a kitchen operation within the hotel. Responsible for producing a consistent, quality product that meets and exceeds the guests' needs in a timely manner. Person has basic skills in department training and is capable of assuming department responsibilities in the absence of the Sous Chef. Skills and knowledge to include culinary education, basic cost control understanding, basic communication, leadership skills and computer skills. May assist in monitoring payroll costs & overtime. Responsibilities include the supervising of hourly cooks.
<br><br>
Why Hyatt Regency St. Louis?
<br><br>
<b>Benefits and perks include but are not limited to:</b><br>
Discounted & Complimentary hotel room nights
<br>Earned Wage Access and Daily Pay available!
<br>Floating Holiday available upon hire
<br>Enjoy complimentary meals in our colleague Cafe for every shift worked
<br>Medical, Dental, Vision Insurance – Full-Time colleagues can enroll after just 30 days!
<br>401K retirement savings plan and company match
<br>Up to $1,000 in educational assistance per year
<br>Opportunities to work and visit Hyatt Hotels and Resorts around the world
<br>View our Virtual Reality Experience to spend a ‘day in the life’ of a hospitality professional at a full-service hotel.
<br><br>
<b>Our Values:</b> Empathy | Integrity | Respect | Inclusion | Experimentation | Wellbeing
<br><br>
As qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.
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<br>Qualifications
<br>A degree in culinary arts, hospitality management, or a related field is preferred. Some employers may also consider a bachelor's degree in food service management or business administration.
<br>Experience in a high-volume restaurant kitchen, with at least two years in a supervisory capacity, is often required.
<br>Strong leadership, communication, organizational abilities, and problem-solving skills are essential.
<br>A strong work ethic and ability to work under pressure in a fast-paced environment are important traits for a culinary supervisor.

CULINARY SUPERVISOR

Celebrity Cruises

<div>
 <p>
  <strong>
   Key Responsibilities:
  </strong>
 </p>
 <ul>
  <li>
   Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
  </li>
  <li>
   Must have excellent food knowledge and a full understanding of culinary terms.
  </li>
  <li>
   Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
  </li>
  <li>
   Must be proficient in completing tasks, work efficiently and productively.
  </li>
  <li>
   Must be able to work in any section of a kitchen.
  </li>
  <li>
   Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
  </li>
  <li>
   Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
  </li>
  <li>
   Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
  </li>
  <li>
   Control production levels and recommend ideas for improvements and better cost controlling.
  </li>
  <li>
   Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
  </li>
  <li>
   Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
  </li>
  <li>
   Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
  </li>
  <li>
   Ensures that the HACCP program is carried out correctly.
  </li>
  <li>
   Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
  </li>
  <li>
   Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   <u>
    Qualifications and Skills
   </u>
  </strong>
 </p>
 <ul>
  <li>
   A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
  </li>
  <li>
   A culinary school degree is required.
  </li>
  <li>
   Very strong management skills in a multicultural and dynamic environment.
  </li>
  <li>
   Very strong communication, problem solving, decision making, and interpersonal skills.
  </li>
  <li>
   Superior customer service, teambuilding, and conflict resolution skills.
  </li>
  <li>
   Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
  </li>
  <li>
   Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
  </li>
  <li>
   Intermediate computer software skills required.
  </li>
  <li>
   Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
  </li>
  <li>
   Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
  </li>
 </ul>
 <p>
 </p>
</div>


Chef De Partie

Grand City

<p><b>We&rsquo;re Hiring: Assistant Chef (Sous Chef)</b></p><p><b>Location:</b> Islamabad<br/><b>Working Hours:</b> 10:00 AM &ndash; 06:00 PM (Monday to Saturday)</p><p><b>Grand City</b> is seeking a skilled and motivated <b>Sous Chef</b> to join our culinary team. The ideal candidate will support the Head Chef in managing kitchen operations, maintaining food quality standards, supervising kitchen staff, and ensuring hygiene and efficiency across all food preparation activities.</p><p>This role is best suited for experienced culinary professionals who can contribute to <b>menu execution, kitchen coordination, and maintaining high service standards</b> in a professional hospitality environment.</p><p><b>Role Overview</b></p><p>As a <b>Sous Chef</b>, you will assist the Head Chef in overseeing daily kitchen operations, supervising staff, ensuring food quality consistency, and maintaining hygiene and safety standards while supporting smooth kitchen workflow.</p><p><b>Key Responsibilities</b></p><ul><li>Assist the Head Chef in managing daily kitchen operations and food preparation activities</li><li>Supervise kitchen staff and ensure efficient task coordination</li><li>Maintain consistency in food quality, taste, and presentation standards</li><li>Ensure compliance with <b>food safety and hygiene regulations</b></li><li>Monitor inventory levels and coordinate with procurement for kitchen supplies</li><li>Support menu planning and implementation as directed by the Head Chef</li><li>Train and guide junior kitchen staff where required</li><li>Ensure proper storage and handling of food items</li><li>Maintain cleanliness and organization within kitchen areas</li></ul><p><b>Qualifications &amp; Experience</b></p><ul><li>Minimum <b>3&ndash;5 years of relevant experience</b> as a Sous Chef or in a similar role</li><li>Diploma or certification in <b>Culinary Arts or Hospitality Management</b> preferred</li><li>Experience working in <b>professional kitchens, restaurants, hotels, or corporate setups</b></li><li>Strong understanding of kitchen operations and food safety standards</li></ul><p><b>Skills &amp; Competencies</b></p><ul><li>Strong leadership and team coordination skills</li><li>Knowledge of food safety and hygiene practices</li><li>Ability to work efficiently in a fast-paced kitchen environment</li><li>Attention to detail in food preparation and presentation</li><li>Good communication and organizational skills</li></ul><p><b>What We Offer</b></p><ul><li>Market-competitive salary based on experience</li><li>Opportunity to work with a professional hospitality team at <b>Grand City</b></li><li>Growth-oriented and supportive working environment</li></ul><p><b>How to Apply</b></p><p>Interested candidates are encouraged to apply by sharing their updated CV.</p><p>Work Location: In person</p>

Assistant Chef (Sous Chef)

Omni Hotels

Omni Orlando at ChampionsGate
<br><br>
The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation, this four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may choose to relax in our signature Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river.
<br><br>
Omni Orlando’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.
<br><br>
<b>Job Purpose:</b> To provide technical and administrative assistance to the Banquet Chef and ensures effective operation of the kitchen and food production outlets.
<br><br>
<b>Essential Job Functions:</b><br>
<ul>
<li>Partner to hire, train, supervise, motivate, mentor, schedule and discipline all culinary banquet department associates.</li>
<li>Requisition and order properly all items needed for the following day from the food storeroom, non-food storeroom and stewarding department.</li>
<li>Ensure proper sanitation procedures are followed and the banquet kitchen is always clean, neat and orderly.</li>
<li>Ensure an adequate supply of all products prepared on a timely basis.</li>
<li>Establish standard recipes and ensure the compliance with them.</li>
<li>Perform job functions with attention to detail, speed and accuracy.</li>
<li>Prioritize, organize, delegate work and follow through.</li>
<li>To be a clear thinker, remain calm and resolve problems using good judgment.</li>
<li>Ensure that level of quality, portion control, and plate presentation is adhered to consistently.</li>
<li>Consistently check line plating and quality, spot check outlets to ensure SOP’s are being followed.</li>
<li>Attend BEO (banquet event order) meeting daily, only in absence will a supervisor attend.</li>
<li>Assist with creating of weekly hourly associate schedules to be approved by Banquet Chef.</li>
<li>Respond properly in any hotel emergency or safety situation.</li>
<li>Perform other tasks or projects as assigned by hotel management and staff.</li>
<li>Assist in the overseeing of the entire banquet kitchen and supervise the preparation and presentation of foods by hot side cooks and garde manger personnel, overseeing that all the food items are prepared as determined by the set forth standards.</li>
<li>Assure that sufficient quantities of items are available to meet projected demands and are stored in a manner which increases their usefulness as well as maintain quality.</li>
<li>Assure that all prime cuts of meat are broken down properly by weight, and that the waste in trimming prime cuts is minimized, and that meat & seafood scraps are properly utilized</li>
<li>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li>
<li>Operates and maintains all department equipment and reports malfunctions.</li>
<li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li>
<li>Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.</li>
<li>Sets a positive example for guest and associate relations.</li>
</ul>
<b>Qualifications:</b><br>
<ul>
<li>Attention to detail, speed and accuracy.</li>
<li>Prioritize, organize, delegate work and follow through.</li>
<li>Ability to instill safety and sanitation habits in all employees.</li>
<li>Teach and mentor associates the importance of consistency in preparation and presentation.</li>
<li>Maintain cleanliness of work area at all times.</li>
<li>1 year minimum supervisory related job experience is required.</li>
<li>Culinary related education is preferred but not required.</li>
<li>Must have State of Florida food safety certification.</li>
<li>Keep walk-in, prep area and equipment up to Health Department standards at all time.</li>
<li>Demonstrate personal ownership to tasks and follow through to achieve the required results.</li>
<li>Use a "hands-on" approach to management.</li>
<li>Abilities to inspire, train, and develop people for promotion.</li>
<li>Experience communicating, training, and managing multi-lingual staffs.</li>
<li>Experience training and cross-training employees.</li>
<li>Instill a "can-do" attitude in employees.</li>
<li>Coach employees how to resolve and de-escalate conflicts.</li>
<li>Instill a calm, organized approach in all situations.</li>
<li>Helps to manage wages, productivity and expenses in accordance with business demand.</li>
<li>Assists outlet chef with kitchen operations as necessary.</li>
<li>Performs all duties of kitchen associates as required.</li>
<li>Recognizes superior quality products, presentations and flavor.</li>
<li>Maintains purchasing, receiving and food storage standards.</li>
<li>Ensures compliance with all local, state and federal (OSHA, and Health Department) regulations.</li>
<li>Supports procedures for food & beverage portion and waste controls.</li>
<li>Follows proper handling and HACCP procedures of all food products.</li>
</ul>
<b>Physical Requirements:</b><br>
<ul>
<li>Ability to stoop, grasp, lift and or carry or otherwise move or push goods on a hand cart weighing a maximum of 70 pounds.</li>
<li>Ability to work standing up in a confined area for long periods of time in order to perform the essential functions</li>
</ul>
<b>Working Environment:</b><br>
<ul>
<li>Interior of hotel in restaurant and kitchen areas with exposure to humidity, steam and extreme temperatures</li>
<li>Exposure to food and beverage hazardous cleaning chemicals</li>
<li>Exposure to food items and beverages</li>
</ul>
<b>Tools & Equipment:</b><br>
<ul>
<li>Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coupes, blenders, burr mixers, induction burners, pasta cooker.</li>
<li>Ovens, grills, stoves, flat tops, salamanders</li>
</ul>
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
<br>EEOC is the Law Poster.
<br>Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
<br>If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.

Banquet Sous Chef

Caesars Entertainment

<p></p><div><div><div><div><div><div><div><div><p><b>WE ARE CAESARS</b><br>
<br>
At Caesars Entertainment, our Mission, Vision &amp; Values reflect our unique purpose, providing people with possibilities and places to have fun. Our Mission, Vision &amp; Values represent a unifying and inspiring way forward, and all Team Members are expected to uphold them.<br>
<br>
<b>Our Mission</b>: &ldquo;Create the Extraordinary&quot;<br>
<b>Our Vision</b>: &ldquo;We create spectacular worlds that immerse, inspire and connect you. We don&rsquo;t perform magic; we create it with excellence.&rdquo;<br>
<b>Our Values</b>: &ldquo;Blaze the Trail, Together We Win, All-In on Service&rdquo;<br>
<br>
Our corporate social responsibility framework, People Planet Play, represents our continuous dedication to enhancing economic development, uplifting the wellbeing of our Team Members and their families, and making positive contributions to the communities we operate in.</p></div>
</div></div></div></div><div><div><div><div><div><div><h2 class="jobSectionHeader"><b>JOB SUMMARY</b></h2>
<div><div>To assist the Sr. Chef Tournant and Chef de Cuisine with the day-to-day running of the department and be responsible for the outlet and overall quality of products produced.</div></div>
</div></div><div><div><h2 class="jobSectionHeader"><b>HOW YOU WILL CREATE THE EXTRAORDINARY</b></h2>
<div><ul><li><div>Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant.</div></li><li><div>
Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence.</div></li><li><div>
Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend.</div></li><li><div>
Ensure quality food product and presentations.</div></li><li><div>
Ensure food is handled in a respectable manner and is processed and stored in accordance with SNHD regulation.</div></li><li><div>
Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP.</div></li><li><div>
Ensure safe and proper use of equipment.</div></li><li><div>
Ensure kitchen equipment is in good order, address any equipment issues promptly.</div></li><li><div>
Maintain a high standard of cleanliness and sanitation in and around all culinary work areas.</div></li><li><div>
Teach and develop and give support to culinary team as needed.</div></li><li><div>
Hold team members accountable on a fair and consistent basis.</div></li><li><div>
Support and foster a caring work environment.</div></li><li><div>
Work with General Manager and front of house staff to ensure a positive guest experience.</div></li><li><div>
Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines.</div></li><li><div>
Minimize waste and spoilage by monitoring occupancy forecasts.</div></li><li><div>
Maintain high standards of appearance and good personal hygiene.</div></li><li><div>
Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.</div></li></ul></div>
</div></div><div><div><h2 class="jobSectionHeader"><b>WHAT YOU WILL NEED</b></h2>
<div><ul><li><div>Must be 21 years of age or older</div></li><li>
Minimum of 5 years of cooking experience required</li><li>
Bachelor&rsquo;s Degree preferred</li><li>
Culinary school or apprenticeship preferred</li><li>
Must have experience operating in a similar role for minimum of 1 year</li><li>
Experience working in a fast-paced, high-volume environment</li><li>
Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants</li><li>
ServSafe Certified</li><li>
Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP</li><li>
Knowledge of all kitchen equipment operations</li><li>
Ability to read, write, and understand English</li><li>
Ability to perform basic/intermediate math skills</li><li>
Ability to establish and maintain an effective working relationship with management, staff, and guests</li><li>
License Certificate: Food Safety Employee Training required and Food Handler&rsquo;s Card</li></ul><p><b>
ADDITIONAL REQUIREMENTS</b></p><ul><li><div>
Able to manage a large team</div></li><li><div>
Passionate approach to streamline operational procedures and increase productivity of department</div></li><li><div>
Excellent communication and administration skills</div></li><li><div>
Applies best industry best practices</div></li><li><div>
Ability to maintain and further develop the standards set by Caesars Entertainment</div></li><li><div>
Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends</div></li><li><div>
Must demonstrate culinary creativity</div></li><li><div>
Emphasis on creative thinking, problem solving, and consistently well executed food product</div></li><li><div>
Must be aware of market trends and latest developments in international cuisine and pastry</div></li><li><div>
Knowledge of all kitchen equipment operations.</div></li><li><div>
Ability to establish and maintain an effective working relationship with management, staff, and guests</div></li><li><div>
Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions</div></li><li><div>
Requires mobility.</div></li><li><div>
Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds</div></li><li><div>
Ability to work in confined spaces</div></li><li><div>
Sense of smell, taste, touch, and sound</div></li><li><div>
Eye/hand coordination and manual dexterity</div></li><li><div>
Ability to distinguish letters, symbols, and colors</div></li><li><div>
Normal vision and hearing range</div></li><li><div>
Requires mobility</div></li><li><div>
Must be able to work any shift and long hours when necessary</div></li></ul></div>
</div></div></div></div></div></div><div><div><div><div><div><div><h2 class="jobSectionHeader"><b>ABOUT US</b></h2>
<div>Help us roll out the red carpet at Caesars Palace! This world renowned resort indulges our guests with 25 unique restaurants and cafes, over 3,000 rooms, 4.5 acres of pools and gardens and a 50,000 square foot spa. If you have a passion for delivering personalized service in an exclusive setting, Caesars Palace is the place for you to start your career.</div><br>
</div></div></div></div></div></div><div><div><div><div><div><p><b>TOGETHER WE WIN</b><br>
<br>
We believe in delivering family-style service&mdash;an approach that fosters warmth, connection, and a genuine sense of belonging. Our team treats every guest and colleague with the same care and hospitality we would extend to family, creating a welcoming environment built on respect, teamwork, and personalized attention. Whether assisting customers or collaborating with coworkers, we prioritize service that is thoughtful, supportive, and rooted in genuine relationships.<br>
<br>
<b>DISCLAIMER</b><br>
<br>
The below statements are intended to describe the general nature and level of work being performed in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of the position. The Company reserves the right to make changes to the job description whenever necessary.<br>
<br>
As part of the onboarding process for new hires, candidates will be required to complete a background check. In addition, pre-employment drug testing is mandatory for any role operating a motor vehicle (Valet, Bus Drivers, Limo Drivers), Facilities and/or Engineering, Lifeguards, Pilots, Security and Surveillance roles. Pre-employment screenings will be completed prior to an offer being extended, except where applicable law requires that such pre-employment screening may occur post-offer. The Company is an equal opportunity employer and does not discriminate against employees or applicants based on race, color, national origin, sex, age over 40, religion, disability, sexual orientation, gender identity or expression, veteran status, marital status, or any other characteristic protected by law.<br>
<br>
<b>ADA</b><br>
<br>
Caesars Entertainment will engage in an interactive process and make reasonable accommodations, as required by law, for individuals with disabilities or to accommodate pregnancy, pregnancy-related conditions, or where a conflict exists between the position and an individuals&rsquo; religious beliefs or practices.<br>
<br>
<b>EQUAL EMPLOYMENT OPPORTUNITY</b><br>
<br>
Caesars Entertainment is an Equal Opportunity Employer. Caesars Entertainment will not discriminate against any employee or applicant based upon a person&rsquo;s race, color, creed, religion, national origin, sex, marital status, disability, status with regard to public assistance, age, sexual or affectional orientation, gender identity, familial status, ancestry, local human rights commission activity, citizenship, genetic information, protected veteran or military status, or any other protected class.</p></div></div></div></div></div></div></div></div><p></p>

Chef Tournant-Bacchanal Buffet (Caesars Palace LV)

JACK Entertainment

<div><p><b>Essential Functions:</b></p>
<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>
<p><b>Knowledge, Skills &amp; Abilities:</b></p>
<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>
<p><b>Education and Experience:</b></p>
<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>
<p><b>Required Certification/License:</b></p>
<ul>
<li>ServSafe Certification a plus.</li>
<li>Ohio Level 2 Certification a plus</li></ul></div>

Assistant Restaurant Chef

Caldwell County Schools

<div>Job Summary<br>
We are seeking a dedicated and skilled Cook/Baker to join our culinary team at Caldwell County High School. In this full-time position, you will be responsible for preparing delicious and nutritious meals for students and staff, as well as baking a variety of goods. The ideal candidate will have a passion for cooking and baking, a strong attention to detail, and the ability to work in a fast-paced environment while maintaining high standards of food safety and sanitation.<br>
<br>
Responsibilities<br>
<ul><li>Prepare and cook a variety of meals and baked goods according to established recipes and nutritional guidelines.</li><li>Ensure that all food is prepared in a timely manner and meets quality standards for taste and presentation.</li><li>Assist in menu planning and development, taking into account dietary restrictions and preferences of students.</li><li>Maintain cleanliness and organization of the kitchen, including proper storage of food items and equipment.</li><li>Monitor inventory levels of food supplies and ingredients, and assist in ordering as needed.</li><li>Follow safety and sanitation guidelines to ensure a clean and safe working environment.</li><li>Collaborate with other kitchen staff to ensure smooth operations and effective teamwork.</li><li>Participate in training and professional development opportunities to enhance culinary skills.</li><li>Perform other related duties as assigned by the supervisor.</li></ul><br>
Requirements<br>
<ul><li>High school diploma or equivalent; culinary training or certification is a plus.</li><li>Previous experience as a cook or baker in a school, restaurant, or similar setting.</li><li>Knowledge of food safety and sanitation practices.</li><li>Ability to follow recipes and instructions accurately.</li><li>Strong organizational and time management skills.</li><li>Excellent communication and interpersonal skills.</li><li>Ability to work collaboratively as part of a team.</li><li>Physical stamina to stand for long periods and lift heavy items as needed.</li><li>A passion for cooking and baking, with a willingness to learn and adapt.</li></ul></div>

Cook/Baker

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