We’re looking for motivated, engaged people to help make everyone’s journeys better.

Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.

Main Duties and Responsibilities :

• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans;
• implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers;

identifying and resolving problems; completing audits; determining system improvements; implementing change.

• Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation;
• scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques;

training others in specialty techniques.

Adheres torecipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs;

reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.

Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity;

providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.

Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement;

studying, evaluating, and re-designing processes; implementing changes.

Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.

• Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures;
• complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security;

reviewing and implementing accident and disaster plans.

Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients;

evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.

Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns;

maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.

• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks;
• benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications;

participating in professional societies and sharing this information with direct reports.

Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.

Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.

Assists in the development and training of cooks as required.

Prepares administrative reports as required.

Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover.

Responsible for employee retention.

Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.

Works with management staff to improve performance of the unit.

Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.

Maintains labor requirements, food costs, overtime, and all productivity requirements.

Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.

Ensures all products are cooked at required temperature according to airline and food safety specification, etc.

Responsible for coaching, counseling and preparing corrective action for employees.

Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.

Qualifications

Education :

Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role

Work Experience :

Minimum 10 years of experience as a Chef required

Minimum of 4 years of experience as an Executive Chef required.

Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.

In-flight catering experience or experience in a high-volume food service environment required.

Technical Skills : (Certification, Licenses and Registration)

Ability to cook meals according to detailed specifications.

Ability to work in a fast paced, deadline driven environment.

Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks.

Current or previous labor relations experience is a plus, but not required.

Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.

Ability to train others required.

Must have the ability to give negative and positive feedback to employees on a daily basis.

Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.

Strong organizational, analytical, communication and leadership skills required.

Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.

Experience with menu design a plus

Basic computer skills required. Working knowledge of Microsoft Office products preferred

Technical Skills : (Certificates, Licenses and Registration)

ServSafe Certified preferred.

Language / Communication Skills :

Must have excellent written and oral communication skills.

Multi-lingual a plus.

Job Dimensions

Geographic Responsibility : Unit

Type of Employment : Full-Time

Travel % : Yes Up to 10%

Exemption Classification : Exempt

Internal Relationships : all internal departments

External Relationships : airline customers

Work Environment / Requirements of the Job :

Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.

In a normal production kitchen facility there may be physical discomfort due to temperature and noise.

Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.

A rotating schedule of over 55 hours per week is typical.

Budget / Revenue Responsibility : USD

Organization Structure

Direct Line Manager (Title) : Director, Assembly

Dotted Line Manager (Title, if applicable) : TBD

Number of Direct Reports : TBD

Number of Dotted Line Reports : TBD

Estimated Total Size of Team : TBD

Gate Group Competencies Required to be Successful in the Job :

Thinking Information Search and analysis & problem resolution skills

Engaging Understanding others, Team Leadership and Developing People

Inspiring Influencing and building relationships, Motivating and Inspiring, Communicating effectively

Achieving Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position

Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone :

We treat each other with respect and we act with

We communicate and keep each other informed

We put our heads together to problem solve and deliveras a team

We have for our work and we pay attention to the little details

We foster an environment of , take responsibility for our actions and learn from our mistakes

We do what we say we will do, when we say we are going to do it

We care about our coworkers, always taking an opportunity to make someone’s day better

If you want to be part of a team that helps make travel and culinary memories, join us!

SpaceX was founded under the belief that a future where humanity is out exploring the stars is fundamentally more exciting than one where we are not.

Today SpaceX is actively developing the technologies to make this possible, with the ultimate goal of enabling human life on Mars.

SOUS CHEF

RESPONSIBILITIES :

• Manage cost controls and control expenditures
• Create pricing schedules for all meals
• Source high quality ingredients with a focus on local, sustainable, and organic items
• Plan and create all menus with an emphasis on seasonal items and creative menu choices
• Purchase and manage inventory
• Enforce food quality
• Hold staff meetings for food safety, quality issues, and innovations
• Ensure safety of physical kitchen and café space
• Cater company events as needed
• Create a pleasant and fun environment for SpaceX employees to meet and share a meal
• Build a structure to deliver in-house catering and support company and special events

BASIC QUALIFICATIONS :

• High school diploma or equivalency certificate
• 3+ years of sous chef or culinary management experience

PREDERRED SKILLS AND EXPERIENCE :

• Degree in culinary arts
• High volume production and catering experience
• Proven ability to create innovative menus on a daily basis
• Ability to perform under pressure
• Excellent communication skills
• Possess a creative spirit and ability to make the culinary experience part of the SpaceX culture

ADDITIONAL REQUIREMENTS :

• Ability to lift up to 25 lbs
• Lifting, standing, climbing, bending, grasping, sitting, pulling, pushing, stooping, stretching, and carrying are generally required to perform the functions of this position
• Ability to work overtime and weekends as needed

COMPENSATION AND BENEFITS :

Pay range :

Sous Chef : $70,000.00 - $90,000.00 / per year

Your actual level and base salary will be determined on a case-by-case basis and may vary based on the following considerations : job-related knowledge and skills, education, and experience.

Base salary is just one part of your total rewards package at SpaceX. You may also be eligible for potential discretionary bonuses.

You will also receive access to comprehensive medical coverage, access to a 401(k) retirement plan, and various other discounts and perks.

You will also be eligible for 10 or more paid holidays per year. Exempt employees are eligible for 5 days of sick leave per year.

ITAR REQUIREMENTS :

To conform to U.S. Government export regulations, applicant must be a (i) U.S. citizen or national, (ii) U.S. lawful, permanent resident (aka green card holder), (iii) Refugee under 8 U.

S.C. 1157, or (iv) Asylee under 8 U.S.C. 1158, or be eligible to obtain the required authorizations from the U.S. Department of State.

Learn more about the ITAR .

SpaceX is an Equal Opportunity Employer; employment with SpaceX is governed on the basis of merit, competence and qualifications and will not be influenced in any manner by race, color, religion, gender, national origin / ethnicity, veteran status, disability status, age, sexual orientation, gender identity, marital status, mental or physical disability or any other legally protected status.

Applicants wishing to view a copy of SpaceX’s Affirmative Action Plan for veterans and individuals with disabilities, or applicants requiring reasonable accommodation to the application / interview process should notify the Human Resources Department at (310) 363-6000.

Description

Introduction

Last year alone, HCA Healthcare colleagues invested over 156,000 hours impacting our communities. As an Executive Chef with Medical City Las Colinas, you can be a manager in an organization that is devoted to giving!

Benefits

Medical City Las Colinas, offers a total rewards package that supports the health, life, career and retirement of our colleagues.

The available plans and programs include :

• Comprehensive medical coverage that covers many common services at no cost or for a low copay. Plans include prescription drug and behavioral health coverage as well as free telemedicine services and free AirMed medical transportation.
• Additional options for dental and vision benefits, life and disability coverage, flexible spending accounts, supplemental health protection plans (accident, critical illness, hospital indemnity), auto and home insurance, identity theft protection, legal counseling, long-term care coverage, moving assistance, pet insurance and more.
• Free counseling services and resources for emotional, physical and financial wellbeing
• 401(k) Plan with a 100% match on 3% to 9% of pay (based on years of service)
• Employee Stock Purchase Plan with 10% off HCA Healthcare stock
• Family support through fertility and family building benefits with Progyny and adoption assistance.
• Referral services for child, elder and pet care, home and auto repair, event planning and more
• Consumer discounts through Abenity and Consumer Discounts
• Retirement readiness, rollover assistance services and preferred banking partnerships
• Education assistance (tuition, student loan, certification support, dependent scholarships)
• Colleague recognition program
• Time Away From Work Program (paid time off, paid family leave, long- and short-term disability coverage and leaves of absence)
• Employee Health Assistance Fund that offers free employee-only coverage to full-time and part-time colleagues based on income.

Learn more about Employee Benefits

Note : Eligibility for benefits may vary by location.

Come join our team as a(an) Executive Chef. We care for our communities and employees! HCA Hope Fund in fourteen years reached a historic milestone : $50 million in help to our colleagues in need.

Last year, HCA Healthcare and our colleagues donated $13.8 million dollars to charitable organizations. Apply Today!

Job Summary and Qualifications

• Supervises cooks and other department staff in their daily job duties.
• Manages and engages in procurement, storage, preparation and serving of quality food to patients and customers.
• Manages the cleanliness and sanitation of food service and storage areas.
• Performs such administrative tasks as necessary to assure the safe and efficient operation of the Nutrition Services Department.

What qualifications you will need :

• Associate Degree
• 3-5 years supervisory experience
• Previous culinary experience required
• Food Safety : Pass City of Irving Food Handlers Certificate (one hour computer course) 90 Day Grace Period

Medical City Las Colinas, built in 1997, is a 100+ bed full service, acute-care facility. We offer a wide range of services, including dedicated women's services, Level II NICU, robotic surgery and emergency services.

We are a Primary Stroke Center. We are accredited by The Joint Commission, American Heart Association and American Stroke Association.

We offer a high level of stroke treatment and care to patients in Dallas County. We offer customer conveniences and state-of-the-art technology to exceed our patient's expectations.

We provide a pleasing environment. We offer amenities such as : private rooms, concierge service, wireless internet and an executive chef.

We pride ourselves on raising the standards of the hospital experience. We focus on patient safety, comfort and wellness.

Medical City Las Colinas partners with over 400 physicians. We are a part of the Medical City network of hospitals. Patients are ensured access to medical experts and advanced healthcare innovations across the network.

HCA Healthcare has been recognized as one of the World's Most Ethical Companies® by the Ethisphere Institute more than ten times.

In recent years, HCA Healthcare spent an estimated $3.7 billion in cost for the delivery of charitable care, uninsured discounts, and other uncompensated expenses.

The great hospitals will always put the patient and the patient's family first, and the really great institutions will provide care with warmth, compassion, and dignity for the individual."- Dr. Thomas Frist, Sr.

HCA Healthcare Co-Founder

Become a manager with an organization that invests in your career while giving to the community. We are seeking distinguished applicants for our Executive Chef opening.

Help HCA Healthcare create healthier tomorrows for patients and communities.

We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

Vidorra Cocina de Mexico’ celebrates Mexican food, drink and culture Meaning the good life, the restaurant offers bold and exciting Mexican flavors, along with a large tequila selection, unique cocktail program, and lively social experience.

The Sous Chef is the culinary chef located just below the executive or head chef; thus as second-in-command, he / she has a large amount of responsibility in the kitchen.

The Sous Chef is responsible for planning and directing food preparation in kitchens. This involves a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.

Job Duties

• Work with the executive chef to produce diversified menus in accordance with the restaurant’s policy and vision
• Come up with new dishes which appeal to the clients, whenever required
• Establish the working schedule and organize the work in the kitchen so that everything works like a well-oiled machine
• Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements
• Plan the food design in order to create a perfect match between the dish’s aspect and its taste
• Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
• Maintain order and discipline in the kitchen during working hours
• Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen

Working at Vidorra

• Health insurance
• No strict dress code

We are looking to hire a highly skilled Sushi Chef to prepare sushi dishes in accordance with food health and safety regulations and restaurant standards.

The Sushi Chef’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and placing orders for supplies as needed.

You should also be able to customize customers’ orders according to preferences and food allergy considerations.

Job Duties

• Expertly cutting, slicing, and filleting different types of fish.
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard.
• Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety.
• Maintaining a clean work environment in order to prevent food contamination.
• Regularly taking inventory of food supplies and other products.
• Reporting any problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
• Communicating with wait staff to ensure that special requests and food allergy considerations are met.