culinary supervisor

White Lodging

<div><div><div><div><div>Summary:</div></div><div></div><div><div><p><b><br>
Enjoy advanced scheduling and the flexibility to swap or pick up shifts easily using our app&mdash;perfect for achieving better balance while pursuing your passion in the food and beverage industry!<br>
</b></p><br>
<p>White Lodging develops and operates a portfolio of award-winning, premium-brand hotels, rooftop bars and restaurants in some of the country&rsquo;s best cities to live. We know that the hospitality business, like life, is how you make people feel. That&rsquo;s where you come in. You&rsquo;ll help bring the virtue of hospitality to life while we create an environment that allows you to be your best self and grow.</p></div></div></div><p></p><div><div><div><br>
Responsibilities</div></div><div></div><div><div><p><b><br>
WHAT YOU'LL DO</b></p><br>
<ul><li>
As a Supervisor, you will make sure all food is prepared according to our recipes, and meets quality and presentation standards.
</li><li>Will make sure food and ingredients are properly labeled and stored to standards and that all required logs and temp checks are kept current and maintained properly.</li><li>
Create positive associate relations that lead to high engagement and low turnover.</li>
Leads team in a fair, firm, and consistent way, as well as making sure the team is well trained, knowledgeable of expectations, and up to date with certifications.<br>
<li>
</li></ul><br>
<p><b>WHAT YOU'LL BRING</b></p><br>
<ul><li>
A Supervisor will be advanced at food preparation techniques and able to coach cooks on skills as needed
</li><li>Kitchen equipment knowledge &ndash; ability to troubleshoot issues and alternate solutions as needed
</li><li>Time management and delegation skills
</li><li>A desire to pursue excellence relentlessly.</li><li>
Ability to create an environment for all associates to be their best self and thrive.</li></ul></div></div></div><p></p><div><div><div><br>
Other Information</div></div><div></div><div><div><p><b><br>
WHAT YOU CAN LOOK FORWARD TOO</b></p>
<ul><li>DailyPay available
</li><li>Day 1 Medical, Dental and Vision insurance
</li><li>Parental Leave, including Bonding Time for primary and secondary caregiver</li><li>
Affordable $2/day Medical insurance with free wellness care</li><li>
Unlimited referral bonuses
</li><li>401k with company match</li><li>
Vacation/Paid Time Off (PTO) with rollover
</li><li>Company-paid short-term disability insurance</li><li>
Medical Navigator (Hostcare) to help navigate healthcare system, lower costs for common procedures
</li><li>Options and availability vary based on role (e.g. full-time or part-time) and tenure</li></ul><br>
<br>
<p><br>
<br>
White Lodging is an equal opportunity employer. We value diversity and are committed to creating an inclusive environment for all associates.</p></div></div></div></div><p></p><div><p><br>
Location Code: 2556</p></div></div>
<br><div></div><div><div><div><div>CHARLOTTE, NC
</div></div></div><div><div><div>Posted:</div>
<div>03/12/2026</div>
</div><div><div>Job Reference #:</div>
<div>2556202H2140</div></div></div></div>

Culinary Supervisor - Dean's Steakhouse

Hotel Valencia Santana Row

<div><h3 class="jobSectionHeader"><b><i>Are you a Culinary Super Star&hellip;. WE NEED BIG STARS LIKE YOU!!! Come be a part of an AWARD WINNING TEAM. Hotel Valencia Santana Row is located in San Jose, CA and is a pillar of the community. Our hotel is unique to the city and we are looking for outstanding talent to provide exceptional customer</i></b></h3><h4 class="jobSectionHeader"><b>
Perks</b></h4><p>
Benefits: Medical, Dental, Vision, &amp; Life Insurance, Paid Days Off, Community Paid Days Off, Discount Parking, Comp Nights at Valencia Hotel Group Hotels and the opportunity to work with a great team.</p><p>
JOB SUMMARY:</p><p>
Responsible for the overall efficiency and effectiveness of Kitchen Operations<b>.</b> The execution of <i>all</i> Hotel Valencia Santana Row policies and procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Executive Chef and F&amp;B director on all matters relating to the Kitchen operation. Ensure a high standard of cleanliness and hygienic practice throughout the kitchen. To inspire and mentor employees from the kitchen area. This includes coaching and counseling. The Sous Chef will comply with all hotel policies and ensure that all your employees in the kitchen follow and keep the discipline and hotel standards.</p><p><b>
Responsible to oversee operations to include but not limited to the following:</b></p><ul>
<li>
Meet Santa Clara health department standards in serving food and beverage.</li>
<li>Supervise opening and closing duties for the kitchen.</li>
<li>Supervise daily cleaning schedule for all equipment in the kitchen.</li>
<li>Maintain kitchen conditions in exceptional presentation. Create work order and follow-up completion.</li>
<li>Report any issues with equipment to the Executive and F&amp;B director</li>
<li>Consistent presence in the kitchen assisting chefs when in service and run the service smoothly</li>
<li>Bring Specials and new menu ideas for the Hotel Outlets</li>
<li>Pre-service line checks</li>
<li>Ensure of the food quality delivered to the guest</li>
<li>Ensure Mise en place levels according to the business level</li>
<li>Assessing the quality of delivered food supplies to ensure quality and correct order received</li>
<li>Ensuring that all cooking stations are adequately stocked with the necessary ingredients</li>
<li>Adhering to FIFO practices to reduce food wastage and minimize the risk of contamination</li>
<li>Maintain back of house signs and areas are efficient and up to date</li>
<li>Daily pre-shift meeting with employees.</li>
<li>Ensure Cleanliness of kitchen</li>
<li>Monitor chefs when prepping and opportunities for mentoring</li>
<li>Maintain operation hours and prepare for each shift</li>
<li>Training and coaching of exceptional staff</li>
<li>Ensure staff members are fully trained and versed on the menu</li>
<li>Managing employee duties, training, coaching, code of conduct, professionalism, and morale.</li>
<li>Implement Hotel rules and regulations and follow all Standards of Procedures</li>
<li>Inspect facilities for safety and quality control</li>
<li>Ensure safety of the kitchen</li>
<li>Ensure all employees are properly uniformed and ready to work</li>
<li>Handle employee and guest issues with professionalism and immediacy</li>
<li>Assist in management and maintain food inventories</li>
<li>All inventory is properly labeled and stocked for usage per laws and guidelines</li>
<li>Insuring proper purchasing to remain at or under expense budgets</li>
<li>Sustain Vendor relations</li>
<li>Shop vendors for best pricing</li>
<li>Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations.</li>
<li>Ensure ticket times are managed to the benefit of the guest experience.</li>
<li>Investigate and resolve any service issues properly addressing the reasons and reporting to the Executive Chef and F&amp;B director</li>
<li>Purchase according to the business level</li>
<li>Assist Banquet team when required</li>
<li>Shift handovers when opening and closing shift</li>
</ul><p>
Basics:</p><ul>
<li>
Attend required meetings.</li>
<li>Submit accurate reports and numbers</li>
<li>Conduct a professional manner in all areas of correspondence</li>
<li>Keep work areas clean, sanitized, and organized.</li>
<li>Be extremely courteous to all customers and fellow employees.</li>
<li>Report unsafe conditions to your supervisor immediately.</li>
<li>Maintain hotel equipment in proper working conditions.</li>
<li>Any other duties assigned by your immediate supervisor.</li>
</ul><p>
Knowledge and skills:</p><ul>
<li>
Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.</li>
<li>Holds self and others accountable for achieving results.</li>
<li>Addresses conflict in a timely manner.</li>
<li>Contributes to team results.</li>
<li>Deals with change effectively.</li>
<li>Makes decisions, including employees/team and commits to a course of action with available information.</li>
<li>Develop an understanding of all VGSOP&rsquo;s and LSOP&rsquo;s pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOP&rsquo;s and LSOP&rsquo;s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice</li>
</ul><p>
Leadership Skills:</p><ul>
<li>
Establishes effective, two-way communication with all subordinates.</li>
<li>Effectively coaches and develops all members of the culinary team.</li>
<li>Finds opportunities to develop all members of the culinary team.</li>
<li>Effectively conveys operating standards to all members of the culinary team.</li>
<li>Assists Executive Chef in holding all members of the culinary team accountable for performing to standards.</li>
</ul><p>
Relationship Skills:</p><ul>
<li>
Always apply the principles of trust, honesty, respect, integrity, and commitment.</li>
<li>Develops working relationships with vendors, contractors, city officials and others to ensure the best interests of the hotel are a primary focus.</li>
<li>Helps to establish confidence in the culinary team among peers throughout the hotel and throughout Valencia Group.</li>
<li>Report unsafe conditions</li>
</ul><p>
Benefits:</p><ul>
<li>
Medical, Dental, Life insurance</li>
<li>Paid Time Off</li>
<li>Paid Community Service Days</li>
<li>Click here to learn more</li>
</ul><p>
To apply through Hotel Valencia's Careers page, click below:</p><p>
https://www.paycomonline.net/v4/ats/web.php/portal/5881840B4D768D182C9AA1C437D6FB12/jobs/406655</p><p>
Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer</p><p>
Valencia Hotel Group provides equal employment opportunities to all persons. The company does not discriminate because of race, color, religion, sex, national origin, disability or ancestry in recruiting, hiring, placement, promotion or any other condition of employment and actively seeks a diverse and representative work force.</p></div>

Sous Chef

Thompson Hospitality

<div>Overview:
<div>
Are you a skilled culinary professional with a passion for great food and strong leadership? Join our team as a <b>Kitchen Supervisor at Milk &amp; Honey</b> and play a key role in delivering the high-quality dining experience our guests have come to expect.</div><div></div><div><br>
As a vital member of our culinary team, you&rsquo;ll be responsible for overseeing daily kitchen operations, maintaining food quality, and supporting a positive, efficient team environment. Your leadership and attention to detail will help uphold our reputation for exceptional cuisine and ensure every dish meets our standards of excellence.</div>
Responsibilities:
<ul><li>Oversee daily kitchen operations, including food preparation, cooking, and plating, to ensure dishes are prepared to our quality standards.</li><li>
Lead and mentor kitchen staff, providing guidance and support to maintain a cohesive and efficient team.</li><li>
Monitor food quality, presentation, and portion control, and address any issues promptly.</li><li>
Assist in managing inventory levels, ordering supplies, and controlling food costs.</li><li>
Ensure kitchen cleanliness, hygiene, and adherence to health and safety regulations.</li><li>
Requires 50&ndash;55 hours per week, including evenings and weekends as business needs dictate.
</li></ul>Qualifications:
<ul><li>Proven culinary experience in a supervisory role within a restaurant or similar establishment.</li><li>
Ability to lead, motivate, and mentor kitchen staff to achieve high performance and maintain a positive work environment.</li><li>
Strong organizational skills to handle a fast-paced kitchen.</li><li>
A keen eye for quality, presentation, and portion control.</li><li>
Clear verbal communication skills and ability to interact with guests in a busy environment.</li><li>
Ability to remain calm and composed while multitasking in a fast-paced setting.</li></ul><div>
Physical Requirements:</div><ul><li>
Ability to stand and walk for extended periods during long shifts.</li><li>
Frequent bending, reaching, stooping, and twisting.</li><li>
Ability to lift, carry, and move items weighing up to 50 pounds.</li><li>
Manual dexterity to handle knives, cookware, and kitchen equipment safely.</li><li>
Ability to work in a fast-paced, high-pressure kitchen environment.</li><li>
Tolerance for exposure to heat, steam, noise, and open flames.</li><li>
Ability to navigate tight kitchen spaces and multitask efficiently.</li><li>
Visual and sensory acuity to inspect food quality, presentation, and safety.</li><li>
Flexibility to work early mornings, late nights, weekends, and holidays as required</li></ul><div><b>
Who We Are:</b></div><p></p><p><b><br>
Milk &amp; Honey</b> is a vibrant New Orleans themed Southern Brunch destination. We offer flavorful dishes from brunch through dinner, including popular items like Chicken &amp; Waffles, Shrimp &amp; Grits, and Mimosa Towers. Known for its warm, modern Southern cuisine and inviting atmosphere, guests can dine in or take their favorites to go. Every meal is a memorable experience meant to be shared.</p><p><b>
Thompson Hospitality</b> is of the largest restaurants, food service, and facilities management companies in the country. We are highly built upon our values, do the right thing, do the best you can, and treat others how you want to be treated, which are shaped by more than 33 years of relationships with our clients, guests, and communities. We offer competitive benefits, see our website for more. https://www.thompsonhospitality.com/</p><p><b>
We are an equal opportunity employer and value diversity. All employment decisions are made based on qualifications, merit, and business needs. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status under applicable federal, state, or local laws.</b></p></div>

Kitchen Supervisor - Milk & Honey Hampton

Marriott International

<div>
 <strong>
  Additional Information
  <br/>
  <br/>
 </strong>
 <strong>
  Job Number
 </strong>
 26026115
 <br/>
 <br/>
 <strong>
  Job Category
 </strong>
 Food and Beverage &amp; Culinary
 <br/>
 <br/>
 <strong>
  Location
 </strong>
 JW Marriott Marquis City Center Doha, Conference Centre Street, West Bay, Doha, Qatar, Qatar,VIEW ON MAP
 <br/>
 <br/>
 <strong>
  Schedule
 </strong>
 Full Time
 <br/>
 <br/>
 <strong>
  Located Remotely?
 </strong>
 N
 <br/>
 <br/>
 <strong>
  Position Type
 </strong>
 Management
 <br/>
 <br/>
 <strong>
  Job Summary
  <br/>
  <br/>
 </strong>
 Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff. Assists in coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved.
 <br/>
 <br/>
 <strong>
  CANDIDATE PROFILE
  <br/>
  <br/>
 </strong>
 <strong>
  Education And Experience
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   High school diploma or GED; 1 years experience in the culinary, food and beverage, or related professional area.
   <br/>
   <br/>
  </li>
 </ul>
 OR
 <br/>
 <br/>
 <ul>
  <li>
   2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 1 year experience in the culinary, food and beverage, or related professional area.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  CORE WORK ACTIVITIES
  <br/>
  <br/>
 </strong>
 <strong>
  Ensuring Culinary Standards And Responsibilities Are Met
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Assists in determining how food should be presented and creates decorative food displays.
  </li>
  <li>
   Attends daily Banquet Event meetings to review culinary requirements.
  </li>
  <li>
   Checks the quality of raw and cooked food products to ensure that standards are met.
  </li>
  <li>
   Assists in developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
  </li>
  <li>
   Ensures compliance with all Food &amp; Beverage policies, standards and procedures.
  </li>
  <li>
   Estimates daily Banquet Event Order production needs.
  </li>
  <li>
   Follows proper handling and right temperature of all food products.
  </li>
  <li>
   Maintains food preparation handling and correct storage standards.
  </li>
  <li>
   Manages BEO process including menu development, pricing, tracking and ordering.
  </li>
  <li>
   Manages food quantities and plating requirements for all banquet functions.
  </li>
  <li>
   Plans food quantities and plating requirements for all banquet functions.
  </li>
  <li>
   Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  </li>
  <li>
   Recognizes superior quality products, presentations and flavor.
  </li>
  <li>
   Supports procedures for food &amp; beverage portion and waste controls.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Assisting in Managing Culinary Teams
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Communicates production needs to key personnel.
  </li>
  <li>
   Communicates regularly with employees to ensure performance expectations are clear.
  </li>
  <li>
   Encourages and builds mutual trust, respect, and cooperation among team members.
  </li>
  <li>
   Ensures and maintains the productivity level of employees.
  </li>
  <li>
   Ensures employees understand expectations and parameters.
  </li>
  <li>
   Ensures property policies are administered fairly and consistently.
  </li>
  <li>
   Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
  </li>
  <li>
   Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others.
  </li>
  <li>
   Leads shifts while personally preparing food items and executing requests based on required specifications.
  </li>
  <li>
   Serves as a role model to demonstrate appropriate behaviors.
  </li>
  <li>
   Supervises and coordinates activities of cooks and workers engaged in food preparation.
  </li>
  <li>
   Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
  </li>
  <li>
   Supervises banquet kitchen shift operations.
  </li>
  <li>
   Utilizes an "open door" policy to identify and address employee problems or concerns.
  </li>
  <li>
   Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Maintaining Culinary Goals
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  </li>
  <li>
   Develops specific goals and plans to prioritize, organize, and accomplish your work.
  </li>
  <li>
   Manages to achieve or exceed budgeted goals.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Ensuring Exceptional Customer Service
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Empowers employees to provide excellent customer service.
  </li>
  <li>
   Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
  </li>
  <li>
   Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  </li>
  <li>
   Provides services that are above and beyond for customer satisfaction and retention.
  </li>
  <li>
   Responds effectively to guest problems and complaints.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Managing and Conducting Human Resource Activities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Conducts training when appropriate.
  </li>
  <li>
   Ensures employees are cross-trained to support successful daily operations.
  </li>
  <li>
   Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs).
  </li>
  <li>
   Ensures disciplinary procedures and documentation support the Peer Review Process.
  </li>
  <li>
   Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
  </li>
  <li>
   Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
  </li>
  <li>
   Trains employees in safety procedures.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Additional Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Analyzes information and evaluating results to choose the best solution and solve problems.
  </li>
  <li>
   Attends and participates in all pertinent meetings.
  </li>
  <li>
   Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
   <br/>
   <br/>
  </li>
 </ul>
 <em>
  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.
  <br/>
  <br/>
 </em>
 Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International.
 <strong>
  Be
 </strong>
 where you can do your best work,
 <strong>
  begin
 </strong>
 your purpose,
 <strong>
  belong
 </strong>
 to an amazing global team, and
 <strong>
  become
 </strong>
 the best version of you.
 <br/>
 <br/>
 JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International.
 <strong>
  Be
 </strong>
 where you can do your best work,
 <strong>
  begin
 </strong>
 your purpose,
 <strong>
  belong
 </strong>
 to an amazing global team, and
 <strong>
  become
 </strong>
 the best version of you.
</div>


<div><b>Additional Information</b><br>
<b>Job Number</b>26024175<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>Le M&eacute;ridien Riyadh, King Abdullah Ibn Abdulaziz Road Al Woroud District, Riyadh, Saudi Arabia, Saudi Arabia, 11544<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<br>
<p></p><div><div><p><b>JOB SUMMARY</b></p><p><br>
</p><p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).</p><p><br>
</p><p><b>CANDIDATE PROFILE</b></p><p><br>
</p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul><p><br>
</p><p><b>CORE WORK ACTIVITIES</b></p><p><br>
</p><p><b>Leading Kitchen Operations for Property</b></p>
<ul><li>Leads kitchen management team.</li></ul>
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<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>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul><p><br>
</p><p><b>Setting and Maintaining Goals for Culinary Function and Activities</b></p>
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul><p><br>
</p><p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul><p><br>
</p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul><p><br>
</p><p><b>Managing and Conducting Human Resource Activities</b></p>
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul><p><br>
</p><p><b>Additional Responsibilities</b></p>
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><p></p><div><br>
</div><p><i>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.</i></p><p></p><p>
At Le M&eacute;ridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We&rsquo;re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le M&eacute;ridien. In joining Le M&eacute;ridien, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose,<b> belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Executive Chef II

Canteen

<div><ul><li>We are hiring immediately for a full time <b>SOUS CHEF</b> position.</li><li><b>
Location:</b> Corporate Essentials - 2 Cranberry Road, Unit 2, Parsippany, New Jersey 07054. <i>Note: online applications accepted only.</i></li><li><b>
Schedule:</b> Full time; Sunday through Thursday, hours may vary. More details upon interview.</li><li><b>
Requirement:</b> Prior kitchen experience is required.</li><li><b>
Fixed Pay Rate:</b> $35.00 per hour.</li></ul><div><ul><li><br>
<i>Internal Employee Referral Bonus Available</i></li></ul></div><p>
The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg</p><p><b>
About Canteen:
</b></p><p>Canteen brings break time to everyone. We combine food, service, and experience backed by industry-leading technology to help companies create a better workplace and connect their employees. Canteen&rsquo;s solutions include markets, office coffee and snacks, unattended retail, and culinary.<br>
<br>
Our people are at the heart of everything we do. Their dedication, collaboration, and passion fuel our <i>growth</i>. Interested in joining our team? You bring the enthusiasm, customer service, and commitment; we&rsquo;ll supply the <i>opportunity </i>and innovation. Together, we&rsquo;ll continue to transform our industry.</p><p>
Come for the job, stay for the career. We are Canteen.</p><div><div><div><h2 class="jobSectionHeader"><b>
Job Summary</b></h2><br>
</div><div><p><br>
<br>
<b>Summary: </b>Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.
<br>
<br>
<b>Essential Duties and Responsibilities:
</b></p><ul><li>Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders.</li><li>
Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.</li><li>
Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures.</li><li>
Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.</li><li>
Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.</li><li>
Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor.</li><li>
Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.</li><li>
Keeps up with peak production and service hours.</li><li>
Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low.</li><li>
Performs other duties as assigned.</li></ul></div></div></div><p><b>
Associates at Canteen are offered many fantastic benefits.</b></p><p><b>
Full-time and part-time positions offer the following benefits to associates</b>: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program</p><p><b>
Full-time positions also offer the following benefits </b>to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs).</p><p>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.</p><p>
https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_Canteen.pdf</p><p><b>
About Compass Group: Achieving leadership in the foodservice industry</b></p><p><br>
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.</p><p>
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.</p><p>
Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/</p><p>
Applications are accepted on an ongoing basis.</p><p>
Canteen maintains a drug-free workplace.</p><p>
Req ID:1516205</p><p>
Canteen</p></div>

SOUS CHEF (FULL TIME)

<div>
 <strong>
  Additional Information
  <br/>
  <br/>
 </strong>
 <strong>
  Job Number
 </strong>
 26024897
 <br/>
 <br/>
 <strong>
  Job Category
 </strong>
 Food and Beverage &amp; Culinary
 <br/>
 <br/>
 <strong>
  Location
 </strong>
 The St. Regis Doha, West Bay, Doha, Qatar, Qatar, 14435VIEW ON MAP
 <br/>
 <br/>
 <strong>
  Schedule
 </strong>
 Full Time
 <br/>
 <br/>
 <strong>
  Located Remotely?
 </strong>
 N
 <br/>
 <br/>
 <strong>
  Position Type
 </strong>
 Non-Management
 <br/>
 <br/>
 <strong>
  Position Summary
  <br/>
  <br/>
 </strong>
 Supervise and coordinate operations are in compliance with hygiene and food safety standards. Advises on proper food handling practices and provides food hygiene training for all new hires and trainees. Identifies key areas of risk in various food operations and takes preemptive remedial action. Provides technical advice on product labeling issues for fulfilling government requirements. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
 <br/>
 <br/>
 Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests&rsquo; service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.
 <br/>
 <br/>
 <strong>
  Preferred Qualification
  <br/>
  <br/>
 </strong>
 Education: Bachelor&rsquo;s degree from accredited university or college in Environmental Health or Culinary.
 <br/>
 <br/>
 Related Work Experience: 2 to 4 years of related work experience.
 <br/>
 <br/>
 Supervisory Experience: At least 1 year of supervisory experience.
 <br/>
 <br/>
 License or Certification: None
 <br/>
 <br/>
 -PB1
 <br/>
 <br/>
 <em>
  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.
  <br/>
  <br/>
 </em>
 Combining timeless glamour with a vanguard spirit, St. Regis Hotels &amp; Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, you join a portfolio of brands with Marriott International.
 <strong>
  Be
 </strong>
 where you can do your best work,
 <strong>
  begin
 </strong>
 your purpose,
 <strong>
  belong
 </strong>
 to an amazing global team, and
 <strong>
  become
 </strong>
 the best version of you.
 <br/>
 <br/>
</div>


Hygiene Officer

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