Chef Jobs (482)

Delivering Unforgettable Experiences at the Caley

The stories begin here at Waldorf Astoria Edinburgh The Caledonian :

Known locally as the Caley , Waldorf Astoria Edinburgh The Caledonian, was built in 1903 and is one of Edinburgh’s most iconic landmarks.

Standing proudly at the West End of Princes Street, this former Victorian railway-building hotel nestles in the shadow of Edinburgh Castle.

Its reputation for style and excellence has attracted international visitors and notable personalities for over one hundred years.

Click on the links to get a glance inside the doors of our hotel : , ,

WELCOME TO A WORLD OF OPPORTUNITIES

Why do we enjoy working here? This is more than just a workplace.

• Here you have the opportunity to develop and discover yourself as much professionally as you do as a person.
• Here they support you and encourage your individuality.
• Here you will meet incredibly inspiring people you can call friends, for life.
• Here we are incredibly passionate about delivering special unforgettable moments to our guests and colleagues.
• At the Waldorf Astoria Edinburgh The Caledonian, we are proud to guarantee every team member at the hotel a wage of at least ELEVEN POUNDS per hour!
• We can coach, train and develop you to help find your passion, whether it is your first role in hospitality or you are ready to take that next step.

A WORLD OF REWARDS

• Hourly Rate of £13.50 per hour (plus gratuities which are shared across the team / and you will also be included in our fantastic upselling program).
• As a permanent contracted Team Member, you will enjoy time and a half for any overtime, including bank holidays.
• We are able to offer Full Time
• Chef whites provided and laundered
• Free and healthy meals when on duty catering to a variety of dietary requirements
• Short Term accommodation to support your relocation from other areas of the UK or further (subject to availability)
• Grow your Career your next position could be as a Team Leader or Supervisor.
• Personal Development programmes designed to support you at every step of your career with our own Learning and Development Manager based at the hotel.
• A chance to make a difference through our Corporate Responsibility programmes Find out what and how we are doing ()
• Team Member Travel Program : discounted hotel nights from FORTY POUNDS per night around the world with GO HILTON! As well as a free stay at the hotel on the successful completion of probation
• 50% off Food and Beverages (subject to individual outlets)
• Team Member Referral Program offered at a rate of £500 per a successful referral
• High street discounts : with Perks at Work - offering a wide range of retail discounts, including cinema tickets, supermarket discounts and many more
• Holiday : 28 days including bank holidays (increasing yearly for every full year you work up to 33 days)
• Discounted dental, health cover and life insurance
• Modern and inclusive Team Member’s areas
• Recognition non-stop all year long!
• Birthday join us for a team birthday dinner at the hotel
• Want to find out more- follow us on the

We look forward to explaining in detail the range of magnificent benefits that you would expect from a global hotel organization like Hilton Worldwide.

Waldorf Astoria is effortless Luxury rooted in elegant service, delivering unforgettable experiences.

If you understand the value of personalised attention and know how to treat even the most extraordinarily different experiences with the same rich level of guest service, you may just be the person we are looking for!

• You will join the kitchen brigade, working in your designated section.
• You enjoy leading your section and your Commis Chefs to produce high quality dishes impeccably prepared and served. You will support the Head Chef and Sous Chef with creating and testing menus, and with achieving departmental targets.
• Are you an experienced Chef, positive and passionate about food and eager to be part of a stellar kitchen brigade? Then this is the job for you!
• Ensure all food preparation meets standards
• Prepare and present high quality food
• Supervise staff
• Keep all working areas clean and tidy and ensure no cross contamination
• Prepare all mis-en-place for all relevant menus
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food stuffs are of a good quality and stored correctly
• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Assist Head Chef / Sous Chef in the training of all staff in compliance of company procedures
• Report maintenance, hygiene and hazard issues
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Be environmentally aware

We look forward to welcoming you to our hotel and to giving you the opportunity to work with our fantastic Managers, who can coach and develop you in achieving your personal goals in your future hospitality career.

We are open to confidential conversations with candidates about the role as part of the application and recruitment process.

Please email if you have any questions in regards to the job opportunity.

WHAT MAKES US SPECIAL IS WHO WE ARE, AND WE ARE HILTON!

Hospitality Integrity Leadership Teamwork Ownership Now

With a fresh, modern expression of its rich, authentic, legacy, Waldorf Astoria provides guests the exceptional environment and the personalised attention of the True Waldorf Service in Landmark destinations around the world.

Find out more about all our brands and hotels -

Schedule

Full-timeBrand : Waldorf Astoria Hotels & Resorts

Culinary

EOE / AA / Disabled / Veterans

MEANINGFUL BENEFITS FOR YOUR CAREER & WELL-BEING

We support the well-being and performance of Team Members with industry-leading rewards, recognition and support to meet their needs and dreams : Best-in-Class PTO

Go Hilton Travel Discount Program

Hotel rates as low as $40 / night! Health & Welfare Benefit Plans Debt-Free Education Retirement Savings Program Employee Stock Purchase Plan Mental Wellness Support

Flexible Schedules Access to your pay when you need it

through DailyPay

Job Summary

We are looking for an Executive Chef for our high-end steak and seafood concept. If you have 3-5 years of experience in an Executive Chef role and enjoy an upbeat and fun working environment, please apply.

This opportunity is in high demand so I look forward to speaking with you right away!

Executive Chef Benefits :

• Medical, dental, and vision
• 2 weeks of paid vacation
• Paid sick time off
• Dependent care benefit
• 20% bonus potential

Executive Chef Responsibilities :

• Cultivate a cohesive team
• Responsible for cost control including payroll, food costs, production, and inventory
• Create and execute daily features keeping current with seasonality and trends
• Effectively manage and oversee 7-10 million in annual revenue
• Communicate and build guest relationships in a VIP environment
• Inspire and motivate the team!

At Goodwin Recruiting we are committed to our core values. We take our value, Dedicated to Diversity & Inclusion, very seriously and will never discriminate against a candidate or client based on any protected classes.

Our clients seek qualified candidates, and that is what we deliver. A person’s age, gender, race, sexual orientation, gender identity, national origin, veteran or disability status, or arrest or conviction record has no bearing on whether he, she, or they are able to do the job.

We evaluate the knowledge, skills, and abilities that meet the requirements of the position and aim to open doors and change lives.

We value all people, understanding that uniqueness and diversity foster a stronger team that is innovative and brings varying perspectives to the table.

We put our money where our mouth is and are proud of our efforts to identify a broad slate of candidates, with many hiring success stories to share.

JOB ID : 112790

Latoya Gibbs

Apply Now

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Restaurant ManagerRestaurant General Manager

Our client, a very well know food company, is looking to hire a Chef in Battle Creek MI

Pay : $33.65

Duration : 1 year with possible hire or extension

Summary :

We are wanting to know more about you, why you chose the culinary industry, and any other info you would like to share. Get creative!

Our client is looking for another candidate to start a new fellowship with the Culinary Team based in CHICAGO, occasionally traveling to Battle Creek.

The purpose of these positions is several fold :

• To offer real-time insight and practical education into the world of food research & development and large-scale, branded manufactured foods to a cook / chef
• Further our commitment to education and advancement of POC in and around the food industry that is not work in a restaurant
• Expose our global work force to foods, ingredients, and cultures outside their own repertoire.

Minimum one year working in a restaurant ServeSafe

Certified in State of Michigan or Illinois Comfortable making live presentations Comfortable being filmed

Fully proficient in Microsoft Office Suite including MS Work, Excel, etc. Familiar with video editing software like, Adobe Premium Pro

Please include a written essay that can be as long / short as you would like. Essay should elaborate on why you are interested in this position.

You can include personal and professional info on this essay if desired.

Please also provide a 2-minute video presentation.

As part of our promise to talent, Kelly supports those who work with us through a variety of benefits, perks, and work-related resources.

Kelly offers eligible employees voluntary benefit plans including medical, dental, vision, telemedicine, term life, whole life, accident insurance, critical illness, a legal plan, and short-term disability.

As a Kelly employee, you will have access to a retirement savings plan, service bonus and holiday pay plans (earn up to eight paid holidays per benefit year), and a transit spending account.

In addition, employees are entitled to earn paid sick leave under the applicable state or local plan. Click here for more information on benefits and perks that may be available to you as a member of the Kelly Talent Community.

You should know :

Your safety matters! Visit the COVID-19 Resource Center for the latest information, policies, and frequently asked questions.

Get a complete career fit with Kelly

You’re looking to keep your career moving onward and upward, and we’re here to help you do just that. Our staffing experts connect you with top companies for opportunities where you can learn, grow, and thrive.

Jobs that fit your skills and experience, and most importantly, fit right on your path of where you want to go in your career.

About Kelly

Work changes everything. And at Kelly, we’re obsessed with where it can take you. To us, it’s about more than simply accepting your next job opportunity.

It’s the fuel that powers every next step of your life. It’s the ripple effect that changes and improves everything for your family, your community, and the world.

Which is why, here at Kelly, we are dedicated to providing you with limitless opportunities to enrich your life just ask the 300,000 people we employ each year.

Kelly Services is proud to be an Equal Employment Opportunity and Affirmative Action employer. We welcome, value, and embrace diversity at all levels and are committed to building a team that is inclusive of a variety of backgrounds, communities, perspectives, and abilities.

At Kelly, we believe that the more inclusive we are, the better services we can provide. Requests for accommodation related to our application process can be directed to Kelly’s Human Resource Knowledge Center.

Kelly complies with the requirements of California’s state and local Fair Chance laws. A conviction does not automatically bar individuals from employment.

With accolades from James Beard and Bon Appétit, Yardbird pays tribute to the craveable American classics that bring people together.

Guests can indulge in brunch, lunch, dinner and a curated cocktail program highlighting a dynamic collection of bourbons.

Job Description :

The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service.

Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives.

Requirements :

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Excellent verbal and written communication skills
• Excellent critical thinking and decision-making skills
• Must be able to maintain tact and cool under pressure
• Able to work flexible hours necessary including off hours, weekends and holidays
• Ability to have a highly motivated and energetic personality
• Ability to take initiative and exhibit flexibility
• Excellent guest service skills
• Have interpersonal skills to deal effectively with all business contacts
• Professional appearance and demeanor
• Able to effectively communicate in English, in both written and oral forms

Responsibilities :

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned) :

FOOD QUALITY

• The Chef will provide "excellent quality" and "presentation" of all food to the guests.
• The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed

upon.

In maintaining the standard of "excellent quality", the Chef is responsible for ongoing training and communicating these

standards to the staff.

SERVICE

Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the

menu.

• It is the Chef's responsibility to participate in service education through :
• Daily line-ups;
• Quarterly menu meetings; and
• New server training programs
• It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.
• The goal is to execute all tickets in twenty minutes or less.

FINANCIAL OBJECTIVES

• It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.
• If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's

responsibility to identify the problems and bring them promptly to the attention of the General Manager.

FACILITY MAINTENANCE

• Maintain a high level of cleanliness in the kitchen facilities.
• It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and

downstairs prep area.

The Chef should make the appropriate assignments within his staff.

SUPERVISORY RESPONSIBILITIES :

Assists the General Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and

evaluation of this unit.

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising

performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Work Conditions :

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is usually loud
• The employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach with

hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds

Qualifications and Competencies :

• Degree in Culinary Arts
• Food Safety / Manager Certification
• Customer / Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports, purchase orders, menus and correspondence.
• Ability to communicate to groups of customers or employees of the organization.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability

to compute rate, ratio, and percent.

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization

exists.

Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences.

50 Eggs owns and operates the award-winning Yardbird Table & Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.

Overview

Royal Orleans Hotel

The Omni Royal Orleans offers graceful elegance in a New Orleans French Quarter hotel. Located on the most fashionable corner, St.

Louis at Royal, the hotel has received the four-diamond luxury award for over 30 years and has earned the Pinnacle Award for meeting services.

Our full property renovation incorporates modern amenities with classic design in our guest rooms, including iconic wrought iron balconies and redesigned public spaces inspired by liveliness of the area's culture through various color palettes and artwork.

Omni Royal Orleans’ associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service.

We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Royal Orleans Hotel may be your perfect match.

Job Description

This position is responsible for managing the daily production, preparation and presentation of all food for the hotel's restaurant, banquets, food outlets and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.

Responsibilities

• Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also, focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
• Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
• Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
• Should assume the responsibilities of the Executive Chef in his or her absence.
• Scheduling of staff according to budget and business forecast.
• Provide kitchen support for banquet functions.
• Oversee proper handling and tracing of banquet food returns at end of functions.
• Directs proper sanitation of all kitchen facilities and equipment.
• Comply with EcoSure & health code standards for sanitation.
• Ensures that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
• Provide support and leadership to accomplish our Medallia food quality score
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Perform any other job related duties as assigned.

Qualifications

• Experience for a minimum of 2 years in a sous chef role or supervisory role in a mid to larger sized hotel
• Must be able to obtain Safe Serve Manager's certification within 30 days of employment
• Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Able to create, prepare, and execute all meal periods and service types, including plated, individual presentation, buffets, and traveling menus.
• Experience beyond New Orleans cuisine is a plus; creative and up to speed on new concepts and food trends.
• Ability to create & cost menus, and procure items for menu’s
• Must be able to work a flexible schedule to include weekends and holidays.

JOB OVERVIEW

Sunrise is the best place that I've ever worked, simply because of the people. We provide quality care in an environment that feels like home.

Our focus is doing what’s right for the resident. For me, that’s a big breath of fresh air."

Sunrise Leader At Sunrise, our Dining Services Coordinator is responsible for providing overall leadership and management of the dining operations in the community.

RESPONSIBILITIES & QUALIFICATIONS

Responsibilities :

• Supervising the dining service team
• Hands-on leader for all the dining service activities
• Preparation of food
• Managing the food inventory and supply budget
• Complying with regulatory and sanitation standards and ensuring accordance with Sunrise menu programs
• Hiring, training and scheduling Qualifications :
• Requires at least 2 years experience as a managing chef or cook
• Sanitation certification and proficient in nutrition and therapeutic diets
• Previous experience in managing and motivating dining service team members in a high quality dining environment is required
• Handle multiple priorities
• Possess written and verbal skills for effective communication
• Be competent in organizational, time management skills
• Demonstrate good judgment, problem solving and decision making skills
• Computer skills in Microsoft Office and the ability to learn new applications are also required
• The ability to work weekends and a flexible work schedule

We'll fill up your gas tank for your first year of Employment! Culinary Team Members will receive a weekly $50 commute stipend in their paycheck, up to $2600

Job Description

Overview

Hiring Immediately Sous Chef

What We Offer :

• Comprehensive healthcare starting as low as $10 / month within 30 days
• Medical, dental and vision, company-paid group life insurance, short term disability and long-term disability
• Flexibility : Paid time off including vacation and sick time
• Health Saving Account
• 401k plan and company match
• Tuition assistance
• Eligible for up to 50% next day pay (exclusions apply)
• Employee Assistance Programs

A JOB HANDCRAFTED JUST FOR YOU

Since 2002, North Italia has been a favorite neighborhood spot for crave-worthy, from-scratch modern Italian food.

We believe every moment a guest spends with us should be one that is worth savoring. Our restaurants have a contemporary, welcoming vibe that our guests love.

From the front of the house to the kitchen, our passion for what we do creates a vibrant energy that always makes you feel at home.

Reporting to : This position reports to the Executive Chef and will help lead a culinary team committed to preparing every dish from scratch with a focus on quality, flavor, and excellence in order to deliver our mission : Great Hospitality, Every Time.

What we offer :

As the Sous Chef you will :

• Manage shifts which include daily decision making, scheduling, and planning
• Demonstrate ingredient knowledge and understanding of culinary trends
• Use your career experience and talents to help the restaurant reach its financial goals by controlling cost of goods and searching for solutions when targets are not met
• Maintain kitchen cleanliness, organizations, and equipment care and maintenance
• Manage on-the-fly requests with ease and poise creating a calm and positive work environment
• Foster an environment of continuous learning, open and honest feedback, and corrective action as needed
• Manages labor expectations and plans each scheduled shift accordingly
• Demonstrate the knowledge and awareness of sales and labor budgets and the ability to discuss P&L with management team

You’ll thrive in this position if you are :

• Passionate about creating memorable dining experiences by exceeding guest expectations
• Dedicated to creating a safe environment for the team and guest through highest standards for product quality and restaurant cleanliness
• Committed to driving continuous improvement by coaching, leading, and developing the restaurant team
• Service-oriented in your approach to working in a high-volume environment

Qualifications :

• 2+ years of high-volume culinary management experience
• Demonstrated working understanding of business operations and financials
• Experience with POS systems and inventory control systems; prior POSitouch and Crunchtime experience is a plus
• Able to work ten-hour plus shifts, plus ability to stand, sit, squat, or walk for extended periods of time
• Must be able to work closing shifts, weekends, and holidays as needed
• Able to grasp, reach overhead, push, lift, and carry up to 50 pounds
• Finger / hand dexterity to operate kitchen machinery, knives, etc.
• Ability to withstand changes in temperature, occasional smoke, steam and heat, and work in a confined space
• Must possess hearing, visual, and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, and presentation of food

Job Description

Work today, get paid today! Schulte Hospitality Group believes you should be in control of your income, that's why we're proud to partner with DailyPay , giving you access to your money when and where you need it! Schulte Hospitality Group is seeking a dynamic, service-oriented Executive Chef to join our team! SHG is an organization whose success is rooted in its service culture.

Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do.

We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join SHG you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development.

We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, a robust benefit package and an atmosphere designed to encourage and promote career growth within the company.

Our Company : Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry.

We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries.

Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.

JOB DUTIES AND RESPONSIBILITIES Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments.

Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment;

hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.

Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.

Monitor and control the maintenance / sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment, which meets / exceeds federal, state, corporate, and franchise standards and regulations.

Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet / exceed management / budget objectives.

Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.

Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferredMinimum of three (3) years of experience in a culinary leadership roleFood safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests PERKS / BENEFITS Work Today, Get Paid today with DailyPay! Track your daily income with updates after every shift you workTransfer your earnings instantly or next dayAutomatically save a portion of your paycheck In addition to DailyPay, Schulte Hospitality Group offers a robust selection of perks / benefits that include, but aren't limited to : Paid Time Off, Unlimited Referral Bonuses, Growth and Career Opportunities, Hotel Discounts, 401K, Health / Dental / Vision Insurance, Short-Term / Long-Term Disability, Flexible Spending Accounts, Health Savings Account, Pet Insurance, Dependent Tuition Benefits, EAP Program, Marketplace Discounts at various retailers such as Disney, Apple, AT&T, Verizon and more, and a flexible and fun working environment! *Schulte Hospitality Group is an Equal Opportunity Employer.

Reports to the Executive Chef,the Sous Chef is responsible the quality of food that come out of our kitchen as well as delivering passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience.

Responsibilities :

• Ensuring the quality of food that comes out of our kitchen is several notches above your neighbors.
• Handles volume and stress with aplomb and finesse.
• Holds the standard of high-quality food above all else.
• Understands that simple, rustic, authentic food takes as much if not more talent as dainty colors pooled in the middle of a big with plate.

Qualifications / Skills :

• Shares the passion for food, wine and the guest experience.
• Ability to maintain a close relationship with the people that grow, forage, fish and fabricate our ingredients, making sure their standards are as high as ours.

Education / Experience :

• 1-3 years of experience
• Culinary Arts Degree preferred

Job Summary :

Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of the restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests.

Ensures correct food portions are being cooked and maintain the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders.

Qualifications :

• Minimum of 1-year experience in cooking strongly required.
• Ability to maintain a professional and courteous demeanor during stressful and / or busy times.
• Ability to entertain and perform in front of guests is strongly desired.
• Must be able to work as part of a team and recognize the importance of each team member's role in the guest dining experience.
• Ability to prepare food for consumption with background knowledge of proper techniques and equipment to be used.
• Knowledge of industry standards on food storage and handling techniques is highly desirable.
• Exercise sound judgment and possess good problem-solving skills.
• Previous experience in the restaurant or hospitality industry required.
• Where applicable, holds a state and / or local food handlers card.
• Must be 18 years of age or older or in accordance of state law.
• High School diploma or GED preferred. Equivalent combination of education / experience will be considered.
• Must be eligible to work in the United States.
• Must be able to work different shifts, including holidays, nights and weekends. Must be able to work overtime as required.

Here are some of the sizzling benefits of working for us :

Training : At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience.

We offer a 5-week paid training course.

• Fun working environment : You will work in a caring environment where you are highly valued and will have the opportunity to continue to develop and grow.
• Free shift meals : We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day.
• C ompetitive Pay : Along with a competitive paycheck, you will have an opportunity to be well rewarded. This position is eligible for tips!

Description :

We are seeking an Experienced Sous Chef to join our team! You will thrive in a fast-paced environment and have the opportunity to grow the brand as we expand into new markets across the country.

Responsibilities :

• Oversee day-to-day culinary operations
• Coordinate food and kitchenware orders
• Check freshness and quality of ingredients
• Work with management to create a memorable experience for guests

Benefits Include :

• Medical Insurance
• Dental Insurance
• Vision Insurance
• 401K

Requirements : Qualifications :

Qualifications :

• Previous experience in culinary arts, cooking, or other related fields
• Knowledge of cost and labor systems
• Passion for food and cooking techniques
• Strong leadership qualities
• Ability to thrive in a fast-paced environment

PI223179375

JOB SUMMARY :

To oversee and manage

the seamless running of the kitchen departments in support to the culinary chef

team; by providing a highly efficient and effective service while ensuring that

all financial and statutory requirements are met, and supporting the delivery

of outstanding customer service. Management of line staff to include

interviewing, hiring, training, scheduling, promoting, performance evaluations,

disciplining, and termination.

ESSENTIAL JOB FUNCTIONS :

Management

and oversight of recruiting, hiring, training, scheduling, supervision of

employees and overall performance and development in conjunction with culinary

chef team.

Appraising

employee’s overall productivity and efficiency for recommendations for

promotions, performance evaluations, disciplining and / or terminations.

Maintains

standards of quality and service and station of which he / she is responsible for

and adhered to by employees.

Responsible for the

production and have knowledge and competency in menu items.

Assists in overseeing

kitchen inventory, purchasing and food cost.

To assist in the

creation and preparation of food items according to the standard recipes, with

flair, creativity and quality standards that ZUMA’s high standards and

expectations.

To assist in

controlling food costs and minimize waste of all food items.

To ensure that

operating and kitchen equipment is maintained to a good standard with minimum

breakage.

Being

the Example at all times that the staff witnesses, and knowing that a much

greater response from the staff is achieved by leading the way and not

directing the way. Instill a culture of pride and ownership.

To maximize employee

morale and productivity. To assist and train line staff in the preparation of

all Zuma dishes and provide performance feedback.

ensure the restaurant’s operational budgets are strictly adhered to, all costs

are controlled and any expenditure approved.

become familiar with and work in any section of the kitchen when necessary or

as requested by the Executive Sous Chef, Head Chef and / or Executive Chef.

To ensure work

stations are cleaned down at the end of a meal period and food is stored away

in the appropriate manner

To ensure the proper

handling and storage of all food items according to health and safety

To ensure kitchen and

food preparation areas are left clean and sanitized when unattended

maintain good working relationships with colleagues and all other departments

and liaison with Human Resources and the Executive Chef with staff or colleague issues

To abide by all

federal, state and local labor, health and safety laws

have a complete understanding of the restaurant's policy relating to Fire,

Hygiene and Safety; including staff training and adherence by all.

have a complete understanding of the restaurant’s employee handbook and adhere

to the regulations contained within it.

develop an open culture of communication, both formal and informal and

encourage employee involvement.