RESPONSIBILITIES

Position Summary :

The OTG Chef will be a strategic, innovative leader who will assist in creating menus and standards leading to exemplary dining experiences across all dining establishments.

While reporting to the General Manager, the Chef will lead and train local culinary teams to provide an exceptional dining experience in all restaurant locations through a variety of innovative systems.

Key collaboration with our ever-growing set of world-class chef partners gives the Chef an opportunity to work with the best in the business in each local marketplace.

Responsibilities :

• Develop a culinary plan with short-term and long-term goals that ensure quality satisfaction
• Enhance food quality levels by establishing standards while collaborating on diverse menus to satisfy specific regional preferences
• Provide culinary, service, and operational support to site-level culinary and service teams
• Ensure training material and processes enable the delivery of exceptional cuisine
• Address quality and / or service gaps to develop continuous improvement across the organization
• Develop and execute enterprise-wide programs to enrich the overall dining experience
• Research, test, and introduce new / improved products
• Establish menus and products that are in line with food cost projections, operational feasibility, quality standards, and guest satisfaction
• Cultivate and maintain effective partnerships with site-level management to execute the culinary and service strategic plan
• Liaise with supply chain management to identify key potential supplier relationships
• Uphold and promote the organization's values, philosophy, ethics, integrity, and code of conduct
• Collaborate and develop food service equipment plans considering the concept and budgetary goals
• Complete all other tasks assigned

Qualifications and Requirements :

• Degree from an accredited culinary institution
• Minimum 5 years of experience as a Chef
• National, Unionized, Multi-Unit experience
• Sound knowledge of FDA and / or major US metropolitan city health code adherence
• Ability to anticipate problems and create innovative solutions
• Highly developed culinary expertise and principles including a variety of ethnic / regional cuisines
• Solid leadership experience in both world-class full-service restaurant environments, plus high-quality fresh food quick-service restaurant environments
• Demonstrate expertise in food costing, menu planning, inventory management, and procurement
• Guest driven with a focus on quality, service, and overall dining experience
• Ability to manage multiple projects under tight deadlines
• Ability to communicate in both written and verbal form with conviction, professionalism, and credibility while adapting the message for each audience.
• Computer proficiency with Microsoft Office applications
• Strong personal work ethic; honest and straightforward; maintains the highest personal and professional ethics; willing to stand for and do what is right
• Ability to be forceful, yet diplomatic; ability to gain the trust of other parties; demonstrated leadership; appropriately assertive and direct
• Work style that is collaborative and supportive of both home office and management
• Ability to relate well to people within and outside of the organization; a work style that develops rapport, listens, builds constructive and effective relationships, uses diplomacy and tact
• Style that commands immediate credibility by being not only knowledgeable in technical subject matter, but also by treating people with dignity and respect
• Must be able to work varied hours / days, nights, weekends, holidays, and during inclement weather conditions

OTG Concessions Management, LLC and its subsidiaries and affiliates are proud to be an equal-opportunity workplace and employer.

We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability status, gender identity, veteran status, or any other basis protected by law.

Thomas Cuisine is hiring a Sous Chef for Buckner Parkway Place!

Joining the Thomas Cuisine team is the next best step on your personal and professional journey. Your leaders will inspire you, and your team members will cheer you on, to live a fulfilling life, with a dependable schedule and regular hours.

We do the right thing, and support you with career development programs, goal setting, and mentorship from the minute you’re hired.

$55,000 plus bonus potential

Full benefits, PTO / Vacation time, Wellness Programs, Profit-Sharing, and much more!

Growth opportunities :

• Enhance your food knowledge
• Boost your organizational skills
• Execute your job with confidence
• Energize your team

The Sous Chef assists the Executive Chef in providing direction and guidance for the production of food to include : implementation of systematic production methods, standardized recipes, portion control, menu development, and purchasing requirements.

In carrying out assigned responsibilities, the Sous Chef must comply with all client policies and regulatory agencies.

Successful candidates will have previous leadership and food service management experience, a college degree preferred. Culinary Arts Degree or BS Degree - Food Service or Hospitality Management Program

• Maintain strict confidence regarding company-related matters.
• Follow directions from the Executive Chef or FSD regarding other related duties.
• Maintain strict following of recipes for all food production & products.
• Must have proficient knife skills.
• Counts accurate inventory of all items in all food storage areas.
• Maintains FIFO of freight in assigned areas.
• Produces menu items by timeline requirements.
• Maintains all HACCP standard operating procedures.
• Ensures a clean & sanitary workstation / area by practicing the clean as your go method. Cleans down tables / utensils before and after each assignment.
• Maintain all prepared items are labeled with the following information; item inside the container, date item is prepped, use-by date, and initials of the person who prepped the item.
• Performs all cooking methods and preparation methods on proteins, vegetables, starches & other ingredients according to recipe within the prescribed time frame to complete all service times for café or functions contracts in an accurate & rapid manner.
• Other duties as directed

Qualifications

• 2 years prior restaurant experience helpful
• 2 years prior hospital experience helpful
• Professional kitchen environment experience
• Scratch base cooking
• Culinary Arts degree a plus

Thomas Cuisine thomascuisine.com is on the grow.’ Our passionate, hardworking team delivers a fresh take on foodservice every day.

• We’re the 13th largest contract dining management company in the country Food Management Magazine .
• We are ranked among the top places to work The Denver Post .
• We’ve been honored for our outstanding response to COVID Senior Living Residents Council .
• We’ve been recognized with a Dining Distinction Award Association of Nutrition and Foodservice Professionals .

Team Members Say

so much growth, the opportunities are endless! Thomas Cuisine set me up for success.

if you have a love affair with cooking, this is the place for you.

Thomas Cuisine is an award-winning, privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods.

We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities, and corporate dining facilities.

Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".

We seek to make a valuable difference to those we serve- one nutritious meal at a time.

REAL Food Genuine Service Enduring Relationships

Kata Robata is looking for a lead Sushi Chef. Applicants must have at least five years experience as a Sushi Chef. Responsibilities include (but not limited to) :

• Knowledge of proper preparations for sushi rice, raw fish, vegetables, seaweed, and other ingredients.
• Strong knife skills
• Attention to detail when preparing ingredients, plate presentation, storing ingredients, and cleanliness.
• Continuously check and be aware of fluctuating prices between suppliers and pricing we are charging guests.
• Aware of labor costing and how staffing impacts overall profits of the restaurant.
• Monitor portion control and waste.
• Ability to help with special menus, tasting menus, and catering events.

Salary starting at $68,000. Benefits discussed in hiring process.

We are seeking a highly motivated and experienced Vietnamese Cuisine Chef to join our team. The ideal candidate will have at least 2 years of experience cooking Vietnamese or similar cuisine, be able to work weekends and holidays, and possess excellent work ethic.

This position requires the ability to create recipes and menus, as well as strong computer skills.

Responsibilities :

Create recipes and menus for our restaurant

Manage purchasing and costing of ingredients

Schedule and manage labor

Work closely with the kitchen staff to ensure high-quality food is produced in a timely manner

Mentor and coach junior kitchen staff members

Continuously develop and expand culinary skills

Qualifications :

2 years of experience as a Chef cooking Vietnamese or similar cuisine

Able to work weekends and holidays

Ability to create recipes and menus

Excellent work ethic

Creative skills

Computer skills

Purchasing and costing skills

Scheduling and labor management skills

Interested in learning and growing your skill set

Benefits :

Relocation assistance available

Competitive wages

Excellent benefits

Recognition and rewards program

Vacation, holiday, and sick pay

Coaching and mentoring

If you are a talented and experienced Vietnamese Cuisine Chef looking for a new opportunity to showcase your skills, we would love to hear from you.

Apply today and become a part of our team!

Applicants submitted without a cover letter may not be consider for employment Summary : Seeking a talented and passionate Executive Chef to join our hospitality team.

As Executive Chef you will foster a positive culinary culture and be responsible for overseeing all aspects of recipe creation, kitchen operations and quality control.

Your expertise, creativity and leadership will play a pivotal role in ensuring exceptional dining experiences for our guests.

Duties :

Be a promotional spokesman for Saint Arnold; this is a part of everyone s job description

Be a role model for staff regarding policy, food production standards, teamwork, attitude and professionalism

Train, coach and provide feedback to kitchen staff, promoting a culture of respect

Create new dishes and facilitate menu planning for regular menus, specials and beer dinners

Monitor and assist in food production and ensure product meets quality and cost standards

Define and monitor line checks and opening & closing duties

Ensure the kitchen is kept clean and all food regulations are followed

Collaborate with other Saint Arnold departments

Attend outside events as required

Qualifications :

Be a craft beer lover!

Prior experience managing a kitchen required; executive chef experience preferred

Thrive in a fast paced environment while maintaining patience with guests and staff

Enjoy working in a collaborative environment

Extensive knowledge of culinary trends, ingredients and cooking techniques

Food Safety Manager Certification required prior to start and must be maintained

Bilingual skills an advantage but not required

Familiarity of HotSchedules, Toast and XtraChef an advantage but not required

Salary : Range is $70,000 and up, depending on experience.

Join our team and contribute to our culinary success. Together let s create a remarkable dining experience through the art of recipe creation, quality control, cultural development, and training.

Apply today and become an integral part of our passionate and dedicated hospitality team at Saint Arnold Brewing Company.