location_0_addressRegionName

location_0_addressCountryName

OFFSITE

UNKNOWN

ADAPTED_NOW

Executive Chef

ACTIVE

<div> We are seeking a dynamic and experienced Executive Chef to join our team. The ideal candidate will enjoy working in a fast-paced, team oriented environment, like to be challenged, and value the opportunity to make a difference. This position ensures the culinary team is balanced by focusing on an exceptional culinary experience for every guest and maximizing department profitability. Are you energetic, and have a passion for creative food? We want to hear from you! Primary Contributions: <ul><li>Ensure that the culinary team is continually balanced by focusing on an exceptional culinary experience to every guest and maximizing department profitability </li><li>Oversight of all Culinary operations </li><li>Work closely with sales teams and Hotel General Managers at assigned hotels </li><li>Recruit, interview and hire culinary associates for assigned hotel </li><li>Train and support all culinary associates and ensure performance in accordance with established hotel brand and Colwen standards </li><li>Conduct performance management reviews and follow ups </li><li>Create and implement new menus and individual menu items based on current food trends and regional tastes </li><li>Develop innovative menu selections for special events and functions in accordance with client dietary and budgetary considerations and expectations. </li><li>Recipe documentation and training of new recipe items </li><li>Coordinate, plan, participate and supervise the production, preparation and presentation of food for restaurants, events and lounge areas </li><li>Ensure a clean, safe and sanitary kitchen in compliance with all local, state, OSHA and federal food safety standards </li><li>Ensure proper portion sizes, garnish, presentation and safe preparation of food </li><li>Work the kitchen line as needed </li><li>Ensure that all required associates have current ServSafe certification </li><li>Inspect food storage rooms and walk ins/refrigeration to maintain high quality product and to ensure food safety standards </li><li>Calculate accurate theoretical and weighted food costs </li><li>Estimate production based on forecast and Banquet Event Orders (BEO) needs daily and weekly </li><li>Follow proper ordering procedures based on business demands </li><li>Continuous analysis of labor and food cost to meet/exceed budget </li><li>Schedule and receive food deliveries, check deliveries for product quality and quantity </li><li>Perform other duties as assigned </li></ul>Colwen Hotels offers a comprehensive rewards and compensation package for eligible associates that includes: <ul><li>Opportunities for advancement and career growth </li><li>Warm and supportive work environment </li><li>Competitive Wages </li><li>Medical, Dental and Vision Insurance </li><li>Company-funded Health Reimbursement Account </li><li>Flex Spending Account </li><li>Voluntary Life Insurance </li><li>Short Term and Long Term Disability </li><li>401(k) retirement plan with Employer Match after one year of employment </li><li>Paid Time off Programs </li><li>Holiday Pay </li><li>Jury Duty Leave and Bereavement Leave </li></ul>Hotel Discounts Colwen Hotels is an equal opportunity employer. EEO M/F/D/V </div><div><div>Requirements </div> <ul><li>Able to understand financial goals and accomplish them </li><li>5 years of F&B experience (hotel experience preferred) </li><li>4 year culinary degree </li><li>Excellent written and verbal communications skills </li><li>Proven track record in social and corporate catering </li><li>Strong knowledge of HACCP procedures and application </li><li>Knowledge and prior experience with outside vendors and associated ordering systems </li><li>Strong Leader of people </li><li>Strong presentation skills </li><li>Intermediate to advanced computer skills </li><li>Ability to learn computer systems and operate POS system </li><li>Willingness to work rotational work schedule including nights, weekends, and holidays </li></ul> </div><div> </div>

AC Hotel by Marriott Worcester

Poached

Chef

Cook / Chef<h5 style="text-align:left">Maplewood at Brewster, 820 Harwich Rd, Brewster, MA</h5>Want to know what makes our employees eager about going to work every day? The people we serve. Being apart of Maplewood requires passion and a desire to help others. Each employee has the ability to touch the hearts of all our seniors and be a part of something bigger than themselves. It’s not just a job. It’s an extraordinary life.Maplewood Senior Living is a state-of-the-art, forward-thinking senior living provider.  We offer a home-like, luxury environment for our residents, allowing them to live “the good life” in a safe environment.  As an associate of Maplewood Senior Living, you will have the ability to make a profound difference in the lives of seniors each and every day. As we continue to grow, we are seeking Cook's to become part of our family.  We invite you to take your first step toward a rewarding career with us!What we offer<ul><li>Competitive wages</li><li>Flexible shifts</li><li>Paid training & uniforms</li><li>Growth opportunities</li><li>Bonus & incentive programs</li><li>Competitive Benefits Package: including medical, dental, vision, 401K, company paid time-off, life insurance policy, insurance deductibles and voluntary Aflac insurance for our full-time employees</li></ul>Primary Responsibilities<ul style="text-align:justify"><li>Maintain inventory</li><li>Work with Culinary Services Director to order as needed</li><li>Prepare appetizing meals based on Maplewood standards</li><li>Clean and maintain food service areas</li><li>Engage with staff, residents, and guests to ensure high level of satisfaction</li><li>Led kitchen staff to maintain positive working environment with a strong focus on team</li></ul>Education/Experience/Licensure/Certification<ul><li style="text-align:justify">Serve Safe Certification required</li><li style="text-align:justify">Working knowledge of rules and regulations related to health and safety in food preparation</li><li style="text-align:justify">Knowledge of cooking times and temperatures essential in accordance to state guidelines</li><li style="text-align:justify">Knowledge of various cuts of meat and seasonings</li><li style="text-align:justify">Demonstrates ability in a wide range of food preparation and skills</li><li style="text-align:justify">Experience in dealing with seniors and their dietary needs preferred</li><li style="text-align:justify">Ability to read, write, and speak English</li></ul>Maplewood Senior Living conducts pre-employment screening including background check, drug screening and reference checks.All candidates will be required to show valid proof of full vaccination for COVID-19 before commencing work or commit to obtaining full vaccination within 30 days of commencing work, unless they receive an approved exemption from Maplewood.  Maplewood will require unvaccinated candidates to obtain their first dose prior to commencing work and then obtaining a second dose with in thirty days after the first dose.  Those who do not obtain full vaccination within that time frame, without an approved exemption, will be terminated.<h4>Education</h4>Preferred<ul><li>Technical/other training or better</li></ul><h4>Licenses & Certifications</h4>Preferred<ul><li>Serve Safe Certificate</li></ul>Equal Opportunity Employer/Protected Veterans/Individuals with DisabilitiesThe contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

Maplewood Brewster LLC

Cook / Chef - Part Time

Appcast PX 2

ONSITE

FULL_TIME

YEAR

<ul><li>EC with STRONG southern cuisine development and experience in fine dining</li><li><ul><li>Menu development</li><li>Costing and financial experience</li></ul></li></ul>Job purpose The Executive Chef reports directly to the Corporate chef. The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef serves as a role model and mentor to the chefs and line cooks, and must maintain a professional appearance, language skills and demeanor. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. FOOD QUALITY 1. Ensures excellence in guest satisfaction through a commitment to exceed expectations and a hands-on, lead by example management style. 2. Management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up. 3. Achieve or exceed budgeted labor and other cost centers through proper planning and execution. 4. Oversee weekly and monthly inventories, and ordering of food and supplies. 5. Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. 6. Retains a thorough and updated knowledge of company policies & procedures, regulations for restaurant operations. Liaises with government regulators that impact the operation of the department. Ensures that all applicable certifications are up to date. 7. Menu development, standardize recipes and presentation. 8. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations. 9. Identify new culinary techniques and presentations. 10. Maintaining food quality and ensuring guest satisfaction 11. Setting standards and maintaining food presentation quality at all times. 12. Ensuring that standard recipes are being followed at all times 13. Sourcing out new products and supplies to constantly develop menus 14. Constantly improving food production 15. Resolving any problems that arise in the kitchen and seizing control of a situation. 16. Recruiting staff and monitoring their performance 17. Stay current on restaurant industry trends. 18. Motivating staff and maintaining discipline by example. 19. Staff management which includes hiring, training, scheduling, payroll, performance evaluation, and termination of employees. 20. Responsible for inventory, purchasing and receiving of both FOH and BOH products. 21. Enforcing strict health and hygiene standards. 22. Cooperating with front of house management and service staff regarding service issues 23. Expediting during service 24. Building apprenticeship and staff development programs. SERVICE 1. Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu. 2. It is the Chef's responsibility to participate in service education through: a. Daily line-ups; b. Quarterly menu meetings; and c. New server training programs 3. It is also the Chef's responsibility to train the kitchen staff to produce meals promptly. 4. The goal is to execute all tickets in twenty minutes or less. FINANCIAL OBJECTIVES 1. It is the Executive Chef's responsibility to meet the financial targets while achieving the food quality and service objectives. 2. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations. 3. 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. 4. Maintaining overall food & labor cost within budgetary guidelines 5. Ensuring overall profitability of kitchen 6. Managing kitchen staff to maintain goals FACILITY MAINTENANCE 1. Maintain a high level of cleanliness in the kitchen facilities. 2. 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. 3. The Chef should make the appropriate assignments within his staff. SUPERVISORY RESPONSIBILITIES: 1. Supervise all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of this unit. 2. Work with Corporate Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives. 3. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. 4. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. 5. Use the Employee Handbook in understanding the consistent manner of communicating rules and regulations to our team. Qualifications and Competencies 1. Degree in Culinary Arts and prior experience as an Executive Chef 2. Requires advanced knowledge of the principles and practices within the fine dining profession. This includes experiential knowledge required for management of people and/or complex problems and food management. 3. Strategic thinking, business acumen, Thoroughness 4. Polished leadership and speaking skills 5. Food Safety/Manager Certification 6. Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design. 7. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. 8. Ability to write routine reports, purchase orders, menus and correspondence. 9. Ability to communicate to groups of customers or employees of the organization. 10. 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. 11. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. 12. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Working conditions 1. While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. 2. The noise level in the work environment is usually loud. Physical requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Walks and stands during entire service. Available to work various shifts, including nights, weekends and holidays. While performing the duties of this job, the employee is regularly required to talk and hear. 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. Employee Signature Remarks: May go higher on salary

Suncap Technology Inc.

Executive Chef (Southern/Fine Dining)

monster

Sous Chef

Jacoby’s Restaurant & Mercantile is seeking a sous chef to join our team. We offer a competitive salary, group health benefits, and paid time off for salaried employees. Our restaurants are closed on Mon/Tue, ensuring 2 consecutive days off each week. Qualifications for candidacy include:   ·     We are willing to train the right candidate but if you have 4 years of culinary background or 2 years of Sous Chef experience that is a plus. Priority will also be given to those with banquet experience. ·     Experience with the ability to manage and motivate staff. Ability to speak Spanish a plus. ·     Able to work flexible hours, including nights and weekends. Although the primary schedule is AM, there are occasions when the prep chef is required to stay and help with large events/banquets. ·     Impeccable service standards and clean work habits with a great attention to detail. ·     Computer proficiency with the ability to navigate and utilize Microsoft Office Suite programs including Word and Excel.   About Us: Jacoby’s Restaurant & Mercantile is a Ranch-to-Table dining experience located in East Austin on the Colorado River. We are family operated with simple, southern, and rustic roots.  We look forward to sharing our family with yours. <div> </div>

Jacoby's Restaurant & Mercantile

AM Sous/Prep Chef

The Carpenter Hotel, Austin, TX As sous chef, you'll play an integral role in the management of daily kitchen operations. Your creativity and development of menu items will help drive menu innovation. You will assist in inventory and labor management and focus on quality control to maximize profits. You will have the opportunity to learn many skills that can lead to advancement. PI145648766

The Carpenter Hotel

The Carpenter Hotel - Sous Chef

JobTarget

III. SUPERVISES Pastry Chef; Sauce Cook; Fry Cook; Line Prep Cook; Breakfast Cook; Garde Manger Chef; Broiler Cook; Sauté Cook; Salad Preparation Assistant IV. EDUCATION AND/OR EXPERIENCE PREFERRED · A degree from post-secondary culinary arts program. · Three years in a food preparation position encompassing all phases of food preparation and kitchen operation is required. V. JOB KNOWLEDGE, CORE COMPETENCIES AND EXPECTATIONS · Must be familiar with and have worked with all kitchen equipment. · Awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards. · Knowledge of food handling and preparation principles and procedures for all foods produced and served in the club. · Ability to effectively supervise all kitchen food production employees in absence of Executive Chef. · Knowledge of and ability to perform required role during emergency situations. VI. JOB SUMMARY (ESSENTIAL FUNCTIONS) Serve as “second-in-command” of the kitchen. Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. VII. JOB TASKS / DUTIES · Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes. · Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production. · Conducts daily raw cost tracking counts to ensure that all items are accounted for. · Codes all invoices to the proper account and sends signed copies to Accounting for payment. · Assumes complete charge of the kitchen in the absence of the Executive Chef. · Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities. · Consistently maintains standards of quality, cost, presentation and flavor of foods. · Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. · Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment. · Prepares reports, arranges employee schedules and costs menus and performs other administrative duties as assigned by the Executive Chef. · Personally works in any station as assigned by the Executive Chef. · Helps plan energy conservation procedures in the kitchen. · Assists Executive Chef with the administration of kitchen personnel benefits (vacation, holidays, etc.). · Consults with dining service personnel during daily line-ups. · Assists in maintaining security of kitchen, including equipment and food and supply inventories. · Assists in food procurement, delivery, storage and issuing of food items. · Expedites food orders during peak service hours. · Supervises, trains and evaluates kitchen personnel. · Coordinates buffet presentations. · Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met. · Reports all member and guest complaints to the chef and assists in resolving complaints. · Monitors kitchen employees’ time cards to ensure compliance with posted schedules. · Submits ideas for future goals, operational improvements and personnel management to Executive Chef. · Understands and consistently follows proper sanitation practices including those for personal hygiene. · Attends staff meetings. · Performs other appropriate tasks assigned by the Executive Chef. VIII. LICENSES AND SPECIAL REQUIREMENTS · Food safety certification. · Certification from American Culinary Federation or other hospitality association. IX. PHYSICAL DEMANDS AND WORK ENVIRONMENT · Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. · Push, pull or lift up to 50 pounds. · Continuous repetitive motions. · Work in hot, humid and noisy environment. Eugene Country Club provided the following inclusive hiring information: We are an equal opportunity employer and considers all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status. <div> </div>

Eugene Country Club

Dallas based restaurant group is seeking a passionate, experienced (3 years) self driven Sous Chef for our Jasper's Richardson location, an upscale restaurant environment with dinner only operating hours except for Friday lunch.  Great opportunity to work with an experienced, positive management group.  Competitive salary and benefits available.  Please send your resume and cover letter today.<div> </div>

Jasper's Richardson

Position Title: Store Chef Department: Prepared Foods Supervisory Responsibility: Collaborates with department manager to supervise all department staff. Reports To: Prepared Foods Manager Region: Oregon/SW Washington FLSA Classification: Non-exemptPosition Description: Partners with Prepared Foods Manager to manage department and staff, including financial stewardship, customer service, department conditions, merchandising, food safety, work safety, communication, hiring, training and performance management.  Plans and oversees production of Prepared Foods products.  Ensures the department provides an exceptional customer shopping experience, with the highest level of service and product knowledge.  Provides leadership in line with company values and promotes a positive and progressive work environment. Duties and Responsibilities Leadership<ul><li>Creates a positive and supportive work environment. </li><li>Promotes a collaborative team environment through recognition, leading by example and working alongside staff. Demonstrates approachability and fosters open communication. Creates an environment where staff are invested and encouraged to contribute ideas.  Demonstrates a pro-active approach in resolving staff issues and conflicts. </li><li>Partners with department manager to build and sustain a high performing team.  Contributes to the development of team members including interviewing and hiring, training and development and performance management. </li><li>Seeks opportunities to train and develop staff members to take on increased responsibilities.  Demonstrates ability to adapt approach to different learning styles among staff. </li><li>Builds trust and respect through dependability, organization and follow through. </li><li>Demonstrates adaptability, flexibility and creativity in problem-solving and is solutions-oriented. </li><li>Bases decisions on analysis, experience, resources and circumstances.  Prioritizes and acts decisively under pressure. </li><li>Demonstrates self-awareness and seeks opportunities for professional growth.  Seeks and responds positively to feedback. </li><li>Partners with department manager to establish and maintain effective verbal and written communication systems. </li><li>Partners with department manager to ensure effective scheduling and labor allocation to meet business needs and labor budget. </li><li>Partners with department manager to prepare and deliver corrective actions and performance reviews in a timely manner.  Follows documentation and compensation guidelines. </li><li>Communicates in a professional and constructive manner. Responds to and follows through on emails and other communications in a timely manner. </li><li>Demonstrates an understanding of basic Human Resources concepts; works with resources at store level to increase knowledge. </li><li>Acts as a steward of company resources and Vision/Mission/Values by training, modeling and promoting sustainable behaviors/operations. </li><li>Balances administrative tasks with presence on floor. </li></ul>Position Specific Functions <ul><li>Partners with department manager to manage and provide oversight to all areas of the department.  Assesses, prioritizes and delegates tasks and production. </li><li>Plans and oversees production of Prepared Foods products.  Follows company provided recipes and specifications in order to ensure accuracy and consistency. </li><li>Assesses and adjusts production needs based on sales. Maintains production levels and updates production guide.   </li><li>Responds to quality, consistency and production issues, and reports them to Prepared Foods Manager. </li><li>Ensures consistency of department conditions. Ensures all areas of department are stocked, rotated, faced and adhere to merchandising standards and category schematics.   </li><li>Partners with department manager to ensure satisfactory in-stock conditions in department.  Maintains appropriate inventory levels to achieve sales and margin goals. </li><li>Orders products and ingredients according to anticipated sales and seasonal needs. Trains staff to write orders and production schedules consistent with department goals and standards to ensure the highest level of product availability. </li><li>Partners with department manager to plan for weekly ads, events and holidays using tools and reports. </li><li>Maintains professional vendor relationships. </li><li>Coordinates with Promotions department to plan and conduct in-store tastings.   </li><li>Ensures customer special orders are accurately placed and delivered. </li><li>Receives and unloads merchandise; checks quality, count and condition. Communicates any issues to management and merchandising team. </li><li>Stocks and rotates products with attention to product quality and expiration dates. </li><li>Maintains the organization, rotation and cleanliness of back stock areas. </li><li>Prepares food for all Prepared Foods stations and cases. </li><li>Works with attention to labeling, dating, storage, expiration dates and food quality. </li><li>Works sauté line, grill, pizza oven and other cook to order stations. </li><li>Processes customers’ made-to-order items accurately and expeditiously. </li><li>Assists customers with product selection.  Shares product knowledge with customers.  Makes recommendations and suggestions based on customer needs. </li><li>Ensures department compliance with all company organic standards. </li><li>Demonstrates understanding of culinary terminology, equipment, techniques, units of weight, measurement and volume, and skills to make accurate conversions for large scale production. </li><li>Partners with department manager to plan, lead and analyze the monthly perishable inventory. </li><li>Demonstrates ability to multi-task and manage own time.  Adjusts priorities, productivity, efficiency and speed based on needs and conditions of department and store. </li><li>Observes all rules and policies as listed in the New Seasons Market Staff Handbook and Operations Manual. </li><li>Performs other duties and tasks as assigned. </li></ul>Customer Service and Merchandising <ul><li>Maintains excellent department conditions, including appearance, cleanliness, signage, staffing and service levels. Models friendly and attentive customer service, coaches staff, recognizes accomplishments and identifies areas of opportunity. </li><li>Handles escalated difficult customer service situations and seeks solutions to delight the customer. Trains and coaches staff to do the same. </li><li>Reads and understands merchandising information.  Partners with department manager to develop and execute merchandising plans to promote peak seasonal/ad item/holiday products, drive sales and create an optimal customer shopping experience. </li><li>Demonstrates excellent knowledge of products in the department and general understanding of culinary terminology, product labeling and common dietary restrictions. </li><li>Shares product knowledge with customers and staff.  Makes recommendations and suggestions based on customer needs. Partners with department manager to establish consistent program for communicating product information and knowledge to staff. </li><li>Demonstrates an awareness of trends in the industry. </li></ul>Financial Stewardship <ul><li>Demonstrates a solid understanding of labor, sales and margin goals and factors that influence them. Partners with department manager to meet labor and margin goals.   </li><li>Ensures that department adheres to company invoice, credit, transfers and inventory procedures.   </li><li>Coaches department to maintain appropriate, accurate and organized inventory and back stock.  Handles damaged and spoiled product according to company policy. </li><li>Demonstrates creativity in merchandising and utilization of products in order to increase sales and minimize waste. </li><li>Leverages resources and labor to maximize efficiency, without compromising quality and service standards. </li></ul>Required Permits and Licenses: Food Handler’s card and ServSafe certification Facilities, Sanitation, Work Safety and Food Safety <ul><li>Participates actively in the maintenance and enrichment of a workplace safety culture. </li><li>Understands and enforces New Seasons Market work safety policies and guidelines set forth by OSHA and other regulatory agencies.   </li><li>Identifies and addresses factors that contribute to the functionality of store and department equipment.   </li><li>Promotes the highest level of department cleanliness.  Ensures general housekeeping and janitorial tasks are scheduled and conducted on a regular basis and ensures sanitation standards established by store policy and state and local health departments are practiced. </li><li>Understands and enforces New Seasons Market food safety policies. </li><li>Demonstrates proficiency with emergency procedures, safety equipment and MSDS. </li><li>Frequent handwashing is required. </li></ul>Tools and Equipment Used This position may be required to use the following tools and equipment: blast chiller, robot coupe, blender, slicer, mixer, kitchen smallwares, kettle, pallet jack, knife, range, thermometer, dishwasher, scale, oven, grill, hand truck, cart, baler, computer, and office equipmentPosition Requirements   In accordance with the Americans with Disabilities Act, the ADA Amendments Act of 2008, and other applicable state or local law, we will make reasonable accommodations to qualified applicants and employees with disabilities.Qualifications and Experience <ul><li>Friendly and customer service oriented, with an interest in food and cooking. </li><li>3+ years of food production, kitchen or catering management experience required. Experience in a high-volume environment preferred. </li><li>Retail or grocery experience preferred. </li><li>Demonstrated understanding of culinary terminology and techniques and industry standard equipment required. </li><li>Previous ordering/inventory management experience required. </li><li>Solid knife skills required. </li><li>Basic to intermediate math and computation skills required. </li><li>Intermediate to advanced computer proficiency required. Experience with Excel and food service inventory software preferred. </li><li>Skills to manage financial results, including labor and profit margin. </li><li>Skills to plan, prioritize and delegate work. </li><li>Skills to train, coach and hold staff accountable. </li><li>Skills to work independently, effectively manage own time and multi-task in a fast-paced environment. </li><li>Skills to adapt to the shifting priorities and needs of a retail environment. </li><li>Skills to exercise good judgment at all times. </li><li>Self-motivated, with high attention to detail, quality and presentation. </li><li>Excellent written and verbal communication skills. </li><li>Skills to collaborate and communicate effectively and professionally in a team environment and one on one with coworkers, supervisors and customers. </li><li>Skills to manage difficult customer interactions required. </li><li>Skills to read, understand and follow through on verbal and written instructions. </li><li>Ability to maintain a flexible schedule in order to meet needs of the department. </li><li>Ability to reliably meet required work schedule and adhere to company attendance policy. </li></ul>Physical Requirements <ul><li>Medium work level </li><li>Continuously required to be on feet with a mix of standing and walking throughout shift.  Sitting occasionally required. </li><li>Continuously required to: lift and carry 1-10 pounds; use arms, hands and wrists; grasping/squeezing; reach at/above shoulder; reach below shoulder </li><li>Frequently required to: lift and carry 11-20 pounds; bend/stoop; twist </li><li>Occasionally required to: lift and carry 21-50 pounds; push and/or pull 1-40 pounds; crouch/squat </li><li>Frequency of climbing stairs and ladders dependent on location. </li></ul>Work Environment <ul><li>Work occurs in a grocery store environment which includes surfaces that can be wet and slippery, moderate noise level, and temperature extremes in controlled environments in the cooler, freezer, and kitchen. </li><li>There may be exposure to dust, mold, gluten, fragrances and other fumes and airborne particles, fresh fruits, vegetables, house plants, and flowers. </li><li>Work requires use of and working in proximity to common commercial cleaning agents. </li><li>This position works on or around moving machinery or moving parts; may include vibration. </li></ul>Important Notice: The job duties, responsibilities, requirements and conditions, physical requirements and work environment listed in this job description are examples of the tasks that a staff member may be required to perform and may vary slightly based on location.  New Seasons Market reserves the right to revise the job description at any time and to require staff members to perform other tasks as circumstances or conditions of business change. <div> </div>

New Seasons Market

Store Chef

POSITION DESCRIPTION <div> </div>The Chef‘s primary responsibility is to plan and prepare meals from scratch that are memorable, enjoyable, nutritious, and community-building experiences. The Chef supports residents and accommodates their individual tastes and service plans by engaging them in the meal planning and preparation process. The chef plays an important role in establishing the kitchen as the heart of every home by creating a welcoming and supportive kitchen environment. At the same time, the chef is the manager of the kitchen and is responsible for maintaining an orderly, sanitary, and stocked kitchen. If you are a people-oriented chef who loves creating nutritious meals and working with seniors and desires to make a difference in your professional career, then this position is for you. <div> </div>KEY RESPONSIBILITIES <div> </div>Preparation and oversight of household meals <ul><li>Prepare healthy, nutritious meals, from scratch whenever possible </li><li>Prepare or facilitate the preparation of three meals per day </li><li>Create and post menus two weeks ahead with input from the household </li><li>Serve high quality food while staying within the budget </li><li>Utilize fruits and vegetables grown in the Elite Care gardens whenever possible </li></ul>Resident Support <ul><li>Maintain unit portions and report when a resident eats less than usual </li><li>Understand and follow each residents’ service plan as it relates to nutrition and hydration </li><li>Encourage residents to drink an adequate amount of water daily </li><li>Support residents’ autonomy by allowing residents to do as much for themselves as possible </li><li>Engage residents in the kitchen area & in daily operations of the household </li><li>Document resident food preferences </li><li>Make comfort calls (example: bringing a drink of water, assisting a resident to find a book, etc.) to the resident suites as needed </li><li>Observe, respect and encourage residents to participate in daily milestones </li><li>Maintain positive social interaction with all residents in the household </li><li>Actively seek and incorporate resident opinion </li></ul>Create a welcoming kitchen environment that is the heart of the home <ul><li>Set a positive, welcoming, and calm tone in the kitchen area  </li><li>Establish and maintain a welcoming atmosphere for all residents, visitors, and team members </li><li>Build and follow a simple, consistent, and routine (SCR) organization of the household </li><li>Create a sense of community within the kitchen environment </li><li>Maintain spatial organization through the daily routine </li><li>Be part of the household and consciously provide opportunities for the residents to experience Belonging, Influence and Purpose (BIP) </li><li>Have fun with and enjoy spending quality time with the residents </li><li>Build friendships with residents, Elite Care team members, and community members </li><li>Encourage visitors to be involved in the household </li></ul>Kitchen Management <ul><li>Responsibility over food and supply and equipment budget </li><li>Follow proper food storage and sanitation methods in the kitchen, and teach the rest of the house to follow such procedures </li><li>Purchase or order food for the kitchen, household supplies, and equipment </li><li>Work with vendors on food and equipment supplies </li><li>Work with the Community Manager to purchase supplies </li><li>Receive and properly store food orders </li><li>Report all purchases to the CM and accounting when due </li><li>Oversee the cleanliness of the kitchen and report to CM any issues where the team is not able or willing to do assigned kitchen related tasks </li><li>Maintain kitchen in good repair </li><li>Find it and fix it when possible, otherwise enter work orders for repairs </li><li>Report damages and safety hazards to community manager </li></ul>Teamwork and Cooperation <ul><li>Attend and participate in daily team huddles and pass downs, house staff meetings, all staff meetings, family night, service plan meetings, etc </li><li>Communicate professionally with and build supportive relationships with all members of the team including manager(s), nurses, AC, care staff, etc </li><li>Build supportive relationships with family members and residents </li></ul>Represent Elite Care Proudly and Professionally <ul><li>Bring up any unethical/inappropriate behavior in the workplace or matters of concern with the right person or Manager </li><li>Keep conversations with staff, residents and other visitors light and appropriate to the workplace  </li><li>Follow all Elite Care policies, and keep familiar with most recent policies and expectations in the workplace </li><li>Always maintain safety and report unsafe conditions to management as soon as possible </li><li>Perform other duties as assigned and offer to assist others when you see the need arise </li></ul><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div><div> </div>OVERVIEW OF DAILY, WEEKLY, AND MONTHLY DUTIES <div> </div><div>Daily Weekly Monthly Prepare nutritious meals from scratch  Plan Meals Attend Mandatory Team Staff Meeting Interact with Residents Order food & supplies Submit final budget information on time Involve Residents in meal planning, food preparation and clean-up   Report expenses to accounting in required time frame Attend Family Night   Maintain cleanliness of kitchen Attend Chef Meeting (Bi-weekly) <div> </div>Document  food-related issues  Attend and participate in house meeting <div> </div>Maintain meal counts and stay within budget <div> </div><div> </div>Cater to Resident’s requests as well as dietary preferences and needs <div> </div><div> </div></div><div> </div>REQUIREMENTS AND QUALIFICATIONS Education and Skills <ul><li>Degree from Culinary Arts Institute or equivalent experience </li><li>Current Food Service Handling Card </li><li>Understanding of preparation of healthful, tasty meals </li><li>Knowledge of cooking for special dietary needs </li><li>Menu development skills </li><li>Organization and multitasking skills </li><li>Love, respect, and value elders </li><li>Excellent written and oral communication in English </li><li>Ability to read, write and speak English </li><li>Ability to communicate in a positive manner to others </li><li>Ability to stay within a budget </li><li>Valid Oregon Driver’s License and a Clean Driving record required for lead (preferred for other chefs) </li></ul>Preferred Education <ul><li>Education in aging, social services, or other related field </li></ul>Required Physical Ability <ul><li>Ability to assist in transferring Residents </li><li>Able to stay on feet and remain active throughout shift </li><li>Able to bend and lift 50 pounds </li></ul>Employment Screening <ul><li>Upon post job offer, must be able to pass background check and drug test </li></ul><div> </div>

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