executive chef

Hot n cool

Job SummaryResponsible for all culinary activities within the company, ensuring the highest standards of food quality, presentation, and innovation. This demands exceptional leadership, creativity, and organizational skills to effectively manage the kitchen team and deliver an outstanding dining experience to guests.Key Responsibilities1. Responsible for the day to day running of the kitchen as directed by the General Manager, or / Food and Beverage Director.2. Responsible for the implementing of all company Standard Operating Procedure (SOP).3. Directly responsible for managing and systemizing all food production; Oversee inventory and purchasing of products.4. Oversees all aspect of kitchen operations, including food preparations, cooking, and plating.5. Developing new dishes and overhauling menus to attract more clientele.6. Approving dishes before adding them to the menu.7. Managing kitchen production efficiently for ensuring smooth operations, and delivering high-quality dishes to customers.8. Menu engineer analyzes a restaurant's menu strategically and optimizes it to maximize profitability.9. Demonstrate the effective handling of guest queries or complaints and deal with them accordingly in conjunction with the General Manager or Food and Beverage Director, which will include logging as part of the process for continual improvement.10. Provide support and training to all sections of the kitchen, with menu knowledge, job role expectations and future development of each chef.11. Visiting all outlet restaurants ensuring consistency in operations, quality standards, and guest experience across multiple locations.12. Comply with municipality standards / Ministry requirement in terms of cleanliness, organization, and food safety.13. Setting appropriate PAR (Periodic Automatic Replacement) levels in all outlets determines the optimum amount of inventory stock needed on hand after each order delivery.14. Monitor inventory levels and place orders in a timely manner to ensure smooth kitchen operations.15. Any policies and procedures developed within the organization should be observed and followed.16. Helps with financial planning and budgeting.17. Estimate staff&rsquo;s workload and compensations.18. Ensure that the staff follow the rules set by the ARRM and/or by law regarding hygiene, stock rotation, dating, storage, temperature control of refrigerators, pest control, reporting of faulty equipment, reporting of notifiable diseases, reporting of absenteeism be it due to sickness or otherwise.19. At least quarterly meetings with each restaurant's with Head Chef to discuss menu and operations improvements.20. Sending weekly Rota&rsquo;s Schedule.21. Maintain records of attendance.22. Foster a climate of cooperation and respect between co-oworker23. Performs other duties assigned.Qualification, Experience &amp; Knowledge<ul><li>Culinary Degree.</li><li>15 years proven experience as an Executive Chef or similar role in a high-volume restaurant or hospitality.</li><li>Proficiency in menu planning, recipe, and culinary techniques.</li><li>Strong leadership abilities with the capacity to inspire and mentor the kitchen staff.</li><li>Excellent communication, organizational, and problem-solving skills.</li><li>Knowledge of food safety standards kitchen equipment, sanitation, and hygiene practices.</li><li>Proficiency in inventory management and financial analysis.</li><li>Experience with cost and labor management.</li><li>Understanding of useful computer programs (MS Office, restaurant management software, POS).</li><li>Willingness to work flexible hours, including evenings, weekends, and holidays.</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>How many years you've been working in F&amp;B Industry?</li><li>How many years of experience as an Executive Chef?</li><li>What is your Nationality?</li><li>How much is your Expected Salary?</li><li>You can join Immediately?</li></ul>Work Location: In person

EXECUTIVE CHEF

Atria Senior Living

<div>Overview:

We create communities where employees thrive in their work, helping our residents thrive in their homes. 
Atria Senior Living&rsquo;s family of brands has openings for individuals looking for a career with outstanding benefits, including:<ul><li>
Paid holidays and PTO</li><li>
Community employees may receive annual anniversary rewards dependent on classification.</li><li>
Benefits package also includes Health, Dental, Vision, and Life Insurance</li><li>
Retirement Savings Plan / 401(k) employer match</li><li>
Tuition reimbursement (U.S Based Communities)</li><li>Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location</li></ul> 
As a valued team member at Atria, you&rsquo;ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now! 
<div></div>
Responsibilities:
<div>
In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community. You drive a culture of hospitality and ensure that residents&rsquo; tastes are indulged and their suggestions implemented. You act as a manager on duty as required.</div><ul><li>
Responsible for interviewing, hiring, training, developing, and performance managing assigned staff. This includes scheduling of hours, breaks, and meal periods.</li><li>
Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor.</li><li>
Maintain the appropriate inventory of kitchen supplies, small wares, and table ware.</li><li>
Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors.</li><li>
Ensure that all food is prepared, stored, and served according to Company standards and legal requirements.</li><li>
Meet regularly with residents and family members to confirm that high satisfaction levels are maintained.</li><li>
Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service.</li><li>
Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the resident&rsquo;s and/or other guests&rsquo; expectations.</li><li>
Work with community leadership and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores.</li><li>
Maintain timely and accurate documentation and submission of reports and invoices regarding budget and other responsibilities as required by the community and the Company.</li><li>
Maintain employee satisfaction and engagement scores at or above the Company standard.</li><li>
Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times.</li><li>
Conduct and participate in department meetings, in-services, and pre-meal stand ups.</li><li>
Ensure that all staff use and maintain equipment properly to avoid injury, damage, and costly repairs.</li><li>
Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals.</li><li>
Work closely with the Community Sales team and community staff to market the community.</li><li>
Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements.</li><li>
Act as a manager on duty as required.</li><li>
May perform other duties as needed and/or assigned.</li></ul>
Qualifications:
<ul><li>High School Diploma or General Education Degree (GED).</li><li>
Culinary Arts Degree and/or Chef Certification strongly preferred.</li><li>
Communicate effectively in English, verbally and in writing, with residents, staff, and vendors.</li><li>
Five (5) or more years Culinary Experience in the hospitality industry.</li><li>
Demonstrated experience in supervising staff and working in a team setting.</li><li>
Food handlers permit as required by applicable law and/or Company standards. HACCP certification may be required.</li><li>
Adherence to Company appearance and dress code policies.</li><li>
Strong organization, detail orientation, and time management skills.</li><li>
Basic computer skills &ndash; Microsoft Word, Outlook, and Excel.</li><li>
Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle).</li><li>
Must possess valid driver's license.</li></ul>
Salary Range: Range from $70,000.00/yr - $84,000.00/yr, dependent on prior work history and experience</div>

Executive Chef

<div>Overview:

We create communities where employees thrive in their work, helping our residents thrive in their homes. 
Atria Senior Living&rsquo;s family of brands has openings for individuals looking for a career with outstanding benefits, including:<ul><li>
Paid holidays and PTO</li><li>
Community employees may receive annual anniversary rewards dependent on classification.</li><li>
Benefits package also includes Health, Dental, Vision, and Life Insurance</li><li>
Retirement Savings Plan / 401(k) employer match</li><li>
Tuition reimbursement (U.S Based Communities)</li><li>Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location</li></ul> 
As a valued team member at Atria, you&rsquo;ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now! 
<div></div>
Responsibilities:
<div>
In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community. You drive a culture of hospitality and ensure that residents&rsquo; tastes are indulged and their suggestions implemented. You act as a manager on duty as required.</div><ul><li>
Responsible for interviewing, hiring, training, developing, and performance managing assigned staff. This includes scheduling of hours, breaks, and meal periods.</li><li>
Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor.</li><li>
Maintain the appropriate inventory of kitchen supplies, small wares, and table ware.</li><li>
Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Maintain strong and positive relationships with all vendors.</li><li>
Ensure that all food is prepared, stored, and served according to Company standards and legal requirements.</li><li>
Meet regularly with residents and family members to confirm that high satisfaction levels are maintained.</li><li>
Work with staff to ensure that they have a clear understanding of how to provide high levels of customer service.</li><li>
Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the resident&rsquo;s and/or other guests&rsquo; expectations.</li><li>
Work with community leadership and front-line staff to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores.</li><li>
Maintain timely and accurate documentation and submission of reports and invoices regarding budget and other responsibilities as required by the community and the Company.</li><li>
Maintain employee satisfaction and engagement scores at or above the Company standard.</li><li>
Delegate tasks to all staff so that the kitchen and dining areas are maintained at the highest levels of cleanliness and quality at all times.</li><li>
Conduct and participate in department meetings, in-services, and pre-meal stand ups.</li><li>
Ensure that all staff use and maintain equipment properly to avoid injury, damage, and costly repairs.</li><li>
Assist in planning, preparation, and execution of Engage Life events, special events, banquets, and theme meals.</li><li>
Work closely with the Community Sales team and community staff to market the community.</li><li>
Ensure that the kitchen and restaurant staff understand Company expectations and first impression requirements.</li><li>
Act as a manager on duty as required.</li><li>
May perform other duties as needed and/or assigned.</li></ul>
Qualifications:
<ul><li>Five (5) or more years Culinary Experience in the hospitality industry.</li><li>
High School Diploma or General Education Degree (GED).</li><li>
Strong organization and time management skills.</li><li>
Able to resolve problems of dissatisfied customers and/or employees.</li><li>
Food handlers permit as required by state law and/or Company standards.</li><li>
Basic Computer skills &ndash; Microsoft word, Outlook, and Excel.</li><li>
Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle).</li><li>
Must possess valid driver's license.</li><li>
Must satisfactorily meet and be in compliance with Company motor vehicle policy standards.</li></ul>
Salary Range: Range from $58,000.00/yr - $69,600.00/yr, dependent on prior work history and experience</div>

Morrison Healthcare

<div><ul><li>We are hiring immediately for a Executive Chef.</li></ul> 
Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you&rsquo;ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served.
For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential.<div><div><div><h2 class="jobSectionHeader"> 
Job Summary</h2>
</div><div>Job Summary:
Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.
Key Responsibilities:<ul><li>
Plans regular and modified menus according to established guidelines</li><li>
Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality</li><li>
Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards</li><li>
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned</li><li>
Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed</li><li>
Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products</li><li>
Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits</li><li>
Follows facility, department, and Company safety policies and procedures to include occurrence reporting</li><li>
Participates and attends departmental meetings, staff development, and professional programs, as appropriate</li></ul>
Preferred Qualifications:<ul><li>
A.S. or equivalent experience</li><li>
Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training</li><li>
Extensive catering experience a plus</li><li>
High volume, complex foodservice operations experience - highly desirable</li><li>
Institutional and batch cooking experiences</li><li>
Hands-on chef experience a must</li><li>
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation</li><li>
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet</li><li>
ServSafe certified - highly desirable</li></ul>
</div></div></div>BENEFITS FOR OUR TEAM MEMBERS<ul><li>
Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program</li><li>
Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs)</li></ul>
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.
https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_MorrisonHealthcare.pdf
Morrison Healthcare is a member of Compass Group. 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. 
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.
Applications are accepted on an ongoing basis. 
 
Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.
Morrison Healthcare maintains a drug-free workplace.</div>

EXECUTIVE CHEF II - NEW ORLEANS, LA

Bonapal W.L.L.

Executive Pastry Chef &ndash; Fine Dining &amp; Central KitchenWe are seeking an experienced Executive Pastry Chef to lead our fine dining pastry program and central kitchen bakery operations. This role oversees plated desserts, artisan breads, viennoiserie, and large‑scale pastry production across multiple outlets, ensuring luxury standards and consistency.Key Responsibilities<ul><li>Lead all pastry &amp; bakery operations (fine dining + central kitchen)</li><li>Create refined dessert menus and standardized recipes</li><li>Ensure consistency, quality, and presentation across outlets</li><li>Manage, train, and develop the pastry team</li><li>Control food costs, inventory, and production planning</li><li>Maintain food safety, hygiene, and HACCP standards</li></ul>Requirements<ul><li>7+ years pastry experience, including senior leadership</li><li>Strong background in fine dining and central kitchen production</li><li>Expertise in plated desserts, chocolate, viennoiserie, and breads</li><li>Strong leadership, organization, and cost‑control skills</li></ul>What We Offer<ul><li>Competitive salary package</li><li>Creative leadership role in a premium culinary environment</li><li>Growth and long‑term career opportunities</li></ul>Apply on Indeed with your CV and pastry portfolio (if available).Job Type: Full-timeApplication Question(s):<ul><li>Are you currently working in Bahrain?</li><li>How many years of Executive Pastry Chef experience do you have?</li></ul>

EXECUTIVE PASTRY CHEF

Rixos

<div>Company Description<ul><li> 
With its stunning location at Sharm El Sheikh, Rixos Premium Seagate offers a luxurious retreat overlooking the shimmering red sea. The hotel offers an All-Inclusive concept combining exceptional restaurants and bars, top-class entertainment venues that also provide a variety of dining experiences and superb wellness and sports facilities. Rixos Premium Seagate offers stylish rooms and suites with direct access to the private beach, and state-of-the-art conference and banquet venues.</li></ul>
A beautiful beach, delicious food with top-quality service restaurants with luxurious buffets, pools, Rixy Club exclusively for children and live entertainment all await your ultimate holiday experience.
Rixos Premium Seagate is located 18 km from Naama Bay, 25 km from the old market of Sharm El-Sheikh and 9 km from Sharm El-Sheikh 
Job Description 
Culinary Leadership &amp; Creativity<ul><li>
Develop, design, and execute innovative dessert menus for restaurants, banquets, events, and room service</li><li>
Maintain the highest standards of taste, presentation, and consistency</li><li>
Stay current with pastry trends, techniques, and ingredients</li></ul>
Operations &amp; Production<ul><li>
Oversee daily pastry production and workflow across all outlets</li><li>
Ensure proper portion control, recipe adherence, and quality standards</li><li>
Manage production schedules to meet service and event demands</li></ul>
Team Management<ul><li>
Recruit, train, mentor, and evaluate pastry kitchen staff</li><li>
Foster a positive, professional, and disciplined kitchen culture</li><li>
Schedule staff efficiently while controlling labor costs</li></ul>
Financial &amp; Inventory Control<ul><li>
Develop and manage pastry budgets</li><li>
Control food and labor costs through proper planning and inventory management</li><li>
Order ingredients and supplies while minimizing waste</li></ul>
Food Safety &amp; Compliance<ul><li>
Ensure compliance with all health, safety, and sanitation regulations</li><li>
Maintain the cleanliness and organization of all pastry work areas</li><li>
Enforce HACCP and company food safety standards</li></ul>
Collaboration<ul><li>
Work closely with the Executive Chef and F&amp;B leadership on menu planning and special events</li><li>
Coordinate with the banquet, sales, and operations teams for large-scale functions</li></ul> 
Qualifications<ul><li> 
Proven experience as an Executive Pastry Chef or Senior Pastry Chef in a hotel, resort, or high-volume operation</li><li>
Formal culinary or pastry training preferred</li><li>
Strong leadership, organizational, and communication skills</li><li>
Excellent knowledge of classic and modern pastry techniques</li><li>
Ability to manage multiple outlets and high-volume production</li></ul> 
Additional Information 
Proficiency in Russian and Turkish is preferred.</div>

Executive Pastry Chef

Greek House Chefs

<div><h1 class="jobSectionHeader">Summary/Objective:</h1>
The Executive Chef is responsible for managing/directing for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated.
Essential Functions:<ul><li>
Ensures overall health of the account is positive and in good standing</li><li>
Plans and directs food preparation and culinary activities</li><li>
Modifies menus or create new ones that meet quality standards</li><li>
Assists in recruiting and managing kitchen staff</li><li>
Manages employee&rsquo;s schedules and hours</li><li>
Manages the GHC App</li><li>
Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards</li><li>
Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance.</li><li>
Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.</li><li>
Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission.</li><li>
Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.</li><li>
Creates and submits menu two weeks ahead to the GHC app for approval.</li><li>
Submits budget on the GHC App by given time each week.</li><li>
Checks with Campus Manager on weekly reports of app reviews</li><li>
Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met.</li><li>
Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen.</li><li>
Minimum work week of 40-45 hours.</li><li>
Receives trucks and check for quantity and quality</li><li>
Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house&rsquo;s specifications.</li><li>
Maintains positive and professional working relationships with all vendors, directs, and clients, always.</li><li>
Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed.</li><li>
Abides with all scheduling and time management protocol as assigned by GHC management.</li><li>
Monitors schedule and time management responsibilities of self and onsite staff.</li><li>
Demonstrates strong knowledge of GHC Handbook</li><li>
Transfers to other worksites as deemed necessary by management</li><li>
Performs other duties as assigned</li></ul><h1 class="jobSectionHeader">
Abilities</h1><ul><li>
Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.</li><li>
Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.</li><li>
Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).</li><li>
Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.</li><li>
Speech Clarity - The ability to speak clearly so others can understand you.</li></ul><h1 class="jobSectionHeader">
Education and/or Experience:</h1><ul><li>
2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred.</li></ul><h1 class="jobSectionHeader">
Language Skills:</h1><ul><li>
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English.</li></ul><h1 class="jobSectionHeader">
Technology</h1><ul><li>
Compliance software -
</li><li>Data base user interface and query software -
</li><li>Inventory management software -
</li><li>Greek House Chefs App &ndash;
</li></ul><h1 class="jobSectionHeader">Tools</h1><ul><li>
Commercial use blenders -
</li><li>Commercial use broilers -
</li><li>Commercial use convection ovens -
</li><li>Commercial use cutlery - Boning knives; Chefs' knives
</li><li>Commercial use deep fryers &ndash;
</li><li>Commercial use mandolin slicers &ndash;
</li></ul><h1 class="jobSectionHeader">Skills</h1><ul><li>
Coordination - Adjusting actions in relation to others' actions.</li><li>
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.</li><li>
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.</li><li>
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.</li><li>
Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.</li><li>
Ability to communicate with chefs and students.</li><li>
Ability to judge quality and quantity of raw and cooked items.</li><li>
Knowledge of workplace safety procedures.</li><li>
Instructing- Teaching others how to do something.</li><li>
Negotiation- Bringing others together and trying to reconcile differences.</li><li>
Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do.</li></ul><h1 class="jobSectionHeader">
Work Activities</h1><ul><li>
Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.</li><li>
Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li><li>
Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.</li><li>
Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.</li></ul><h1 class="jobSectionHeader">
Work Context</h1><ul><li>
Spend Time Standing - Continually or almost continually</li><li>
Face-to-Face Discussions &ndash; Every day</li><li>
Indoors, Environmentally Controlled - Every day</li><li>
Very Hot or Cold Temperatures - Every day</li><li>
Contact With Others - Constant contact with other.</li></ul><h1 class="jobSectionHeader">
Work Styles</h1><ul><li>
Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.</li><li>
Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.</li><li>
Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.</li><li>
Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.</li><li>
Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations</li></ul><h1 class="jobSectionHeader">
Certificates, Licenses, Registrations:</h1><ul><li>
Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment.</li><li>
Valid food handler&rsquo;s card required</li></ul><h1 class="jobSectionHeader">
Physical Demands:</h1><ul><li>
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.</li><li>
Ability to stand over 2/3 of the time.</li><li>
Ability to walk over 2/3 of the time.</li><li>
Ability to lift up to 50lbs. under 1/3 of the time.</li><li>
90% Standing</li><li>
50% Walking</li><li>
10% Sitting</li><li>
50% Talking</li><li>
50% Hearing/Listening</li><li>
50% Using Hands to Finger...</li><li>
15% Stooping, Kneeling...</li><li>
75% Tasting or Smelling</li><li>
50% lifting: Up to 10 Pounds</li><li>
25% lifting: Up to 25 Pounds</li><li>
15% lifting: Up to 50 Pounds</li><li>
10% lifting: Over 50 Pounds</li></ul></div>

EXECUTIVE CHEF 2- Northwestern University Greek House Chefs

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EXECUTIVE CHEF 2- Northwestern University Greek House Chefs