Banquet Cook I (U) Marriott International IncBanquet Cook I (U)National Harbor, MDLicenses/Certifications Food Handler's Card may be required Management Activities: Check all that apply Interview, select and train STARS Set and adjust their rates of pay and hours of work Direct the work of STARS Appraise STARS productivity and efficiency for the purpose of recommending promotions or other changes in status Handle STAR complaints Discipline STARS Plan the work Determine the techniques to be used Apportion the work among the STARS Determine the type of materials, supplies, machinery, equipment or tools to be used or merchandise to be bought, stocked and sold Control the flow and distribution of materials or merchandise and supplies Provide for the safety and security of the employees or the property Plan and control the budget Monitor or implement legal compliance measures Customarily and regularly direct the work of at least 2 or more full-time STARS or their equivalent (1 full-time STAR at 40 and 2 half-time STARS at 20 hours each, are equivalent to 2 full-time STARS). Additional working conditions (check all that apply) Outdoor weather conditions x Extreme cold (non-weather) x Extreme heat (non-weather) x Wet or humid conditions x Near moving or mechanical parts On high precarious places x With fumes or airborne particles x Near toxic or caustic chemicals x Near risk of electrical shock Near loud noises In areas of strong vibration x Other: Varying schedule to include evenings, holidays and overtime as business dictates.
Department Lead Smart Foodservice StoresDepartment LeadWashingtonCompensation depends on relevant experience and/or education, specific skills, function, geographic location, and other factors as applicable by law (for example: state or local minimum wage thresholds). Ensure proper inventory levels, based on store capacity, promotions, customer requests and seasonal merchandise, in all assigned areas to maximize sales.
NewJob 154274 - HOSTS, BUSSERS, RUNNERS, BARBACKS - ZAYTINYA, a Jose Andres restaurant, now hiring Washington, DC Think Food GroupJob 154274 - HOSTS, BUSSERS, RUNNERS, BARBACKS - ZAYTINYA, a Jose Andres restaurant, now hiring Washington, DCWashington, DCUnder the direction of celebrated chef José Andrés and his ThinkFoodGroup, Zaytinya offers an innovative mezze menu inspired by Turkish, Greek and Lebanese cuisines served up in a sleek and modern setting. The menu features shared small plates of authentic and innovative fare, creative cocktails, and unique Mediterranean wines, making Zaytinya one of the most exciting restaurants in Washington.
Executive Chef Eddie's of Roland ParkExecutive ChefBaltimore, MD$90,000–$100,000 / year5+ years experience in a head chef or managerial kitchen position, 2-year Culinary Arts degree and/or other culinary certification, Vast knowledge in culinary arts, including any new up and coming food trends, Top of the line customer services skills, High familiarity with kitchen equipment, processes, and health and safety guidelines, International food knowledge and passion for comfort foods and American cuisine, Proven leadership and creative abilities inside the kitchen, Expert skills and experience planning, designing, and preparing meals, Knowledgeable and dexterous using all manner of complex kitchen equipment, Accustomed to high traffic and kitchen volume, Delegate tasks effectively and assists when needed, Polished, professional, with an upbeat personality that is infectious, Effective and clear communicator, Excellent time management and organizational skills, Expert problem solver who thrives under pressure, Able to work required shifts, Proficiency using Microsoft Suite to monitor and track inventory and maintain recipe records, ServSafe Certification highly desired, and. If you've successfully led a high-volume culinary operation (whether in retail food, hospitality, catering, country clubs, universities, or restaurants) and believe leadership is about helping others succeed, we'd love to talk.
DevSecOps Engineer Bart & Associates IncDevSecOps EngineerAshburn, VAThe ideal candidate excels in DevSecOps automation, is proficient in GitLab, Jira/Confluence, GitLab CI pipelines, Kubernetes, Harness, ArgoCD, Docker, Dynatrace/AppDynamics, Elasticsearch/Kibana, Splunk, Prometheus/Grafana and is committed to securing and streamlining software delivery and infrastructure. Proficiency in managing AWS services like EC2, ECS, ECR, EKS, NLB, ALB, RDS, S3, Kafka, Cloud monitoring services, VPC and other network layers.
Full Stack Developer Bridge DefenseFull Stack DeveloperWashingtonSolid written and verbal communication skills to negotiate direction, drive projects and projects to successful conclusion and deliver knowledge to team members verbally and via clear designs, runbooks and technical engineering and exchange sessions. Working knowledge with software platforms and services, such as, Docker, Kubernetes, JMS/SQS/SNS, Kafka, AWS Lambda, NiFi, Working knowledge with public keys and digital certificates.
NewSous Chef Landry's IncSous ChefMclean, VA$68,000–$73,000 / yearBenefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE Pay Range USD $68,000.00 - USD $73,000.00 /Yr. Overview J. Gilbert's Wood-Fired Steaks & Seafood offers a classic upscale dining experience centered around signature wood-fired cooking, featuring premium steaks, fresh seafood, and rich, bold flavors.
Executive Chef Crescent Hotels & Resorts LLCExecutive ChefFairfax, VAPart timeEvery Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line.
NewChef Instructor, Pastry (Sur La Table) CSC Generation Enterprise IncChef Instructor, Pastry (Sur La Table)North Bethesda, MD$20–$21.28 / hourThe Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it.
NewChef Instructor, Savory (Sur La Table) CSC Generation Enterprise IncChef Instructor, Savory (Sur La Table)Arlington, VAThe Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it.
Resident Chef (Sur La Table) CSC Generation Enterprise IncResident Chef (Sur La Table)Alexandria, VAEnsures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.
Chef Zeke's CoffeeChefBaltimore, MDFull timeIn this role, you’ll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff.
NewChef Instructor, Pastry (Sur La Table) CSC GenerationChef Instructor, Pastry (Sur La Table)Alexandria, VAThe Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it.
Resident Chef, Interim (Sur La Table) CSC Generation Enterprise IncResident Chef, Interim (Sur La Table)McLean, VAAs a Resident Chef, Interim at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.
Director of Food & Beverage - Multi Outlet Donohoe Hospitality Services CareersDirector of Food & Beverage - Multi OutletWashington DC, District of ColumbiaResponsible for training and/or overseeing the training of F&B Managers and Supervisors to include but not limited to leadership training, F&B specific training and customer service training. To effectively manage the day to day operations and long range planning of all F&B outlets including the Banquet and Catering Departments and to ensure guest satisfaction.
Cook Donohoe Hospitality Services CareersCookCollege Park, MarylandThis role involves creating detailed preparation schedules, ensuring that all ingredients are fresh and properly stored, and coordinating with other kitchen staff to maintain a smooth workflow. Department schedules must accommodate fluctuating business demands and employees may be asked to work shifts other than those they prefer or normally work.
Sales Manager-Group Hyatt Hotels CorpSales Manager-GroupReston, VALocated in the heart of the Dulles Technology Corridor-just 25 minutes from Washington, D.C.-Hyatt Regency Reston is the largest hotel in Fairfax County by guest room count and a leading destination for corporate meetings, conferences, and special events. You'll manage your market with an entrepreneurial mindset, proactively identifying opportunities, conducting impactful site visits, negotiating contracts, and partnering with operational teams to deliver exceptional customer experiences.
NewTask Force Director of Food & Beverage Crescent Hotels & Resorts LLCTask Force Director of Food & BeverageFairfax, VA$90,000–$115,000 / yearPart timeMaintain an active presence throughout the restaurant and event spaces - lead daily line-ups and regular department meetings, conduct daily walk-throughs of event setups, coordinate and participate in BEO meetings. Experience with all aspects of restaurant/banquet/catering operations, and sales including budgeting, expense management, inventory, payroll and labor costing, staffing, marketing, owner relations, and P&L management.
Stewarding Supervisor Hyatt Hotels CorpStewarding SupervisorArlington, VAResponsibilities also include supporting Banquet Back of House operations, maintaining clean and organized work areas, and partnering with Culinary and Food & Beverage leaders to ensure operational needs are met. The Steward Supervisor is responsible for supervising the daily operations of the Stewarding team while ensuring the cleanliness, sanitation, and organization of all Food & Beverage areas throughout the hotel.
Front Office Host Hyatt Hotels CorpFront Office HostReston, VAAt Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences. Share Front Office Host - Part Time on LinkedIn Tweet Front Office Host - Part Time Share Front Office Host - Part Time on Facebook Share Front Office Host - Part Time via Email.