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ADAPTED_NOW

Head Chef

Kitchen Operations: Oversee daily operations, including food preparation, plating, and service to maintain quality and consistency, plan and direct food preparation, and work the line to prepare dishes. As the Head Chef, you will oversee all aspects of kitchen operations, from menu creation to team management, ensuring an exceptional dining experience for our guests.

KBSkills

ACTIVE

<p>We are seeking an experienced and passionate Head Chef to lead our kitchen team. As the Head Chef, you will oversee all aspects of kitchen operations, from menu creation to team management, ensuring an exceptional dining experience for our guests.</p><p>Key Responsibilities:<br/>    •    Menu Development: Design and maintain innovative, seasonal menus that reflect Italian cuisine.<br/>    •    Team Leadership: Recruit, train, and manage kitchen staff, fostering a positive and professional working environment.<br/>    •    Kitchen Operations: Oversee daily operations, including food preparation, plating, and service to maintain quality and consistency, plan and direct food preparation, and work the line to prepare dishes.</p><p>    •    Budget Management: Monitor food costs, portion control, and waste to achieve financial goals.<br/>    •    Inventory Control: Manage ordering, receiving, and storage of ingredients to ensure freshness and minimize waste.<br/>    •    Health & Safety: Ensure the kitchen complies with food safety regulations and cleanliness standards.</p><p>Qualifications:<br/>    •    Proven experience as a Head Chef or Executive Chef in a high-volume kitchen.<br/>    •    Strong leadership and team management skills.<br/>    •    Excellent understanding of food cost management and inventory control.<br/>    •    Knowledge of food safety and sanitation regulations.<br/>    •    Creativity and passion for culinary innovation.</p><p><br/> </p><br/>Employment Type: Full Time<br/>Years Experience: 3 - 5 years<br/>Salary: $48,000 - $85,000 Annual<br/>Bonus/Commission: No

mozzarella

salaryMin

salaryMax

payPeriod

currency

Budget Management

Cook Dishes

Cost Control

Food Preparation

Food Safety

Inventory Management

Leadership

Menu Development

Operations

Order Management

People Management

Plating Processes

Portion Control

Quality Management

Regulations

Safety Compliance

Safety/Work Safety

Sanitation

Shipping/Receiving

Team Lead/Manager

iHire

Chef

If you're a highly motivated and experienced Chef de Cuisine with a passion for contemporary Southern cuisine and a desire to lead a dynamic and creative team, we'd love to hear from you. The Chef de Cuisine will be responsible for overseeing all aspects of the kitchen operations, including menu development, food preparation, inventory management, and staff training.

<p>Overview:<br/></p><div>We are seeking an experienced and passionate Chef de Cuisine to lead our kitchen team at Milo. The Chef de Cuisine will be responsible for overseeing all aspects of the kitchen operations, including menu development, food preparation, inventory management, and staff training.<br/></div><div><div><br/></div></div><p>Key Responsibilities:<br/></p><ul><li>Create and develop innovative menus that reflect the restaurant's concept and showcase the flavors of the South<br/></li><li>Supervise and manage kitchen staff, including hiring, training, scheduling, and performance evaluations<br/></li><li>Manage food and labor costs by developing recipes, controlling portion sizes, and minimizing waste<br/></li><li>Oversee inventory management, ordering, and receiving of food and supplies<br/></li><li>Ensure high-quality food production and presentation, and maintain consistency in all dishes served<br/></li><li>Adhere to health and safety regulations and maintain a clean and organized kitchen environment<br/></li><li>Foster a positive and collaborative working environment and encourage creativity and teamwork among kitchen staff<br/></li><li>Continuously research and experiment with new ingredients, cooking techniques, and food trends to maintain the restaurant's competitive edge<br/></li></ul><p>Qualifications:<br/></p><ul><li>At least 5 years of experience working in a high-volume restaurant as a Sous Chef or Chef de Cuisine<br/></li><li>Strong leadership and management skills, with the ability to motivate and inspire a team<br/></li><li>Extensive knowledge of Southern cuisine, including traditional and contemporary dishes<br/></li><li>Excellent culinary skills, with the ability to develop and execute creative and innovative menus<br/></li><li>Strong communication and interpersonal skills, with the ability to work collaboratively with other departments and stakeholders<br/></li><li>Ability to work in a fast-paced environment, prioritize tasks, and manage multiple projects simultaneously<br/></li><li>Experience with food and labor cost management, inventory control, and ordering<br/></li><li>Knowledge of health and safety regulations and practices<br/></li><li>A degree from a culinary school or equivalent experience is preferred<br/></li></ul><p>If you're a highly motivated and experienced Chef de Cuisine with a passion for contemporary Southern cuisine and a desire to lead a dynamic and creative team, we'd love to hear from you.<br/></p><div><div><br/></div></div><div><br/></div>

Milo

Chef de Cuisine

Communication Skills

Establish Priorities

Food Presentation

Food Production

Interpersonal Skills

Multitasking

Organizational Skills

Performance Analysis

Performance Reviews

Project/Program Management

Recipe Development

Restaurant

Staff Training

Team Player

Poached

Sous Chef

The ideal candidate for the Sous Chef role will come with extensive organizational skills, culinary leadership experience, and a strong drive to improve and innovate the operations of this unique culinary program. Duties include: Assisting the Executive Chef at Powder Haven facilities - Skylodge & Powder Landing, our exclusive locations located at the top of Powder Mountain and waterfront on Pineview Reservoir in Eden, UT.

<p>The Sous Chef is responsible for providing supportive leadership and being a team player for our back of the house staff. Skylodge is an elevated, fast paced, open-kitchen style Restaurant that offers multiple unique seasonal menus for the member community at Powder. The restaurant offers eclectic culinary events frequently throughout the year with emphasis on multiple styles of cuisine to keep our guests intrigued and delighted. The ideal candidate for the Sous Chef role will come with extensive organizational skills, culinary leadership experience, and a strong drive to improve and innovate the operations of this unique culinary program. </p><p><br/>Duties include:</p><ul><li>Assisting the Executive Chef at Powder Haven facilities - Skylodge & Powder Landing, our exclusive locations located at the top of Powder Mountain and waterfront on Pineview Reservoir in Eden, UT.</li><li>The Sous Chef will monitor kitchen activities and ensure quality, taste, and presentation.</li><li>The Sous Chef will collaborate in the process of recipe development, menu design, and implementation.</li><li>The Sous Chef will assist in administrative duties of the department and will be primarily responsible for hiring, training, and scheduling BOH team members. </li></ul><p>Job Responsibilities:</p><ul><li>Assist Executive Chef on development and design of seasonal, eclectic, locally inspired and built for a global-pallet menus on a bi-monthly basis.</li><li>Develop recipe guides and presentations to ensure training and prep work is elevated, including photos.</li><li>Oversee implementation of BOH training for all BOH staff to ensure consistent, elevated work at all times.</li><li>Assist in menu design for weekly Neighbors dinners.</li><li>Maintain flexible work hours to assist with all areas of F&B for the Membership program while still ensuring ability to assist with service when necessary. </li><li>Provide excellent communication across all departments.</li><li>Work with guest chefs to provide a hospitable experience and cultivate an environment of learning from them, incorporating any and all relevant techniques.</li><li>Assist in sourcing, ordering and managing all food related costs and help maintain appropriate inventory.</li><li>Will be responsible for overseeing planning and execution of family meal.</li><li>Will report to the Executive Chef.</li><li>Sous Chef is responsible for their direct reports: Line Cooks, Prep Cooks and Porter</li><li>Will make and maintain schedules for the BOH team</li></ul><p>Job Performance Expectations:</p><ul><li>Create an extraordinary culinary experience for the neighbors, accommodating special requests, dietary preferences and allergies</li><li>Help build and maintain an open, collaborative working environment.</li><li>Ensure all staff can deliver exceptional food consistently.</li><li>Maintain food and labor cost targets without sacrificing food or service quality.</li><li>Maintain effective, nurturing relationships with team members, management teams and guests.</li><li>Maintain a clean and professional appearance and spotless work areas.</li><li>Ensure team members and company confidentiality is maintained at all times.</li><li>Be receptive and responsive to employee and management communications.</li><li>Create a productive, positive, work environment that enables our employees to succeed.</li><li>Be a positive role model for all team members and exemplify the behavior for team members to emulate.</li><li>Apply objective analysis to all situations and present unbiased commentary and reports to team members and managers.</li><li>Operate under the overarching strategy of Unreasonable Hospitality.</li><li>Other duties as assigned.</li><li>Be polite, punctual, professional, team player</li></ul><p>Job Requirements and Qualifications:</p><ul><li>Extensive knowledge of many global/cultural cuisines.</li><li>Advanced culinary skills including food preparation, flavor pairings and other cooking best practices. In-depth knowledge of federal, state and local food handling regulations.</li><li>Experience with healthy, sustainable menu creation and delivery.</li><li>Ability to create and implement training programs, process mapping and job documentation.</li><li>3-5 years' experience managing culinary teams.</li><li>3-5 years' experience working back of house positions as Line Cook, Prep Cook, etc.</li><li>Demonstrated track record in varied culinary environments including banquets, events and restaurants.</li><li>Exhibit advanced knife skills</li><li>Exceptional communication and follow through verbally and in writing.</li><li>Ability to constructively and positively process criticism and feedback.</li><li>Flexibility and adaptability to special requests.</li><li>Experience with creating and managing work schedules for dynamic teams of up to 25 BOH team members</li><li>Experience with effectively managing and resolving conflict between team members</li></ul><p>Physical Requirements:</p><ul><li>Full range of body movements</li><li>Reach, push, pull, lift, and carry objects that may be heavy (40+lbs)</li><li>Prolonged periods of sitting, bending, and twisting</li><li>Vision requirements – close, distance, peripheral, and depth perception</li><li>Walk on even/uneven/slippery terrain</li><li>Climb/descend stairs</li><li>Manual dexterity to operate vehicles safely on a constant basis</li><li>Frequently stoop, bend, kneel, crouch, crawl, climb, reach, twist, grasp, and make repetitive hand movements</li></ul><br/>Employment Type: Full Time<br/>Years Experience: 3 - 5 years<br/>Salary: $75,000 - $95,000 Annual<br/>Bonus/Commission: Yes

Powder Mountain

Administrative Skills

Allergies

Analysis Skills

Best Practices

Conflict Resolution

Depth Perception

Documentation

Follow Through

Food Delivery

Food Flavor

Food Quality

Food Services

Manual Dexterity

Material Moving

Pallet Jack

Physical Demands

Process Improvement

Schedule Development

Seasonal Design

Training Program Development

User Documentation

Pastry Chef

We are seeking an experienced Pastry Chef to lead and manage the day-to-day pastry operations in our high-volume bakery. This is a leadership role and you must be a responsible and independent individual with strong management skills, a high level of organization, and attention to details.

<p><strong>Job Title:</strong> Pastry Chef</p><p><strong>Supervisor title:</strong> Business Owner</p><p><strong>Employment type</strong>: Full time</p><p><strong>Job Summary:</strong><br/>Even Dough is a family owned bakery located in Carrboro, NC.</p><p>We are seeking an experienced Pastry Chef to lead and manage the day-to-day pastry operations in our high-volume bakery.   The ideal candidate will ensure a well-functioning kitchen environment with emphasis on precision,  efficiency and cleanliness.  This is a leadership role and you must be a responsible and independent individual with strong management skills, a high level of organization, and attention to details.</p><p><strong>Key Responsibilities:</strong></p><p><strong>Kitchen Management</strong></p><ul><li><p>Supervise daily operations of the pastry kitchen to ensure:</p><ul><li><p>Smooth daily operations</p></li><li><p>Staff management:  Performance, hiring and training</p></li><li><p>Customer engagement and order management</p></li><li><p>Quality assurance of product</p></li><li><p>Inventory and supply management</p></li><li><p>Hygiene and sanitation</p></li></ul></li></ul><p><strong>Qualifications and Skills:</strong></p><ul><li><p>Proven experience as a Pastry Chef in a high-volume bakery or pastry kitchen.</p></li><li><p>Strong leadership and team management skills, with experience in hiring and training staff.</p></li><li><p>Strong communications skills with both customers and staff </p></li><li><p>Expertise in cake decoration techniques (piping, fondant work, airbrushing, etc.) and pastry production.</p></li><li><p>Ability to manage multiple projects and meet tight deadlines without compromising quality.</p></li><li><p>Knowledge of food safety regulations and best practices.</p></li><li><p>Exceptional organizational, problem-solving, and communication skills.</p></li><li><p>A creative mindset with a strong attention to detail.</p></li></ul><p><strong>Work Environment and Benefits:</strong></p><ul><li><p>Work alongside the business owner who’s a pastry chef for the past 18 years.</p></li><li><p>Competitive salary based on experience.</p></li><li><p>Opportunities for career growth and professional development.</p></li><li><p>A supportive and collaborative team environment.</p></li></ul><br/>Employment Type: Full Time<br/>Salary: $25 - $45 Hourly<br/>Bonus/Commission: No

Even Dough

Bakery

Detail Oriented

Operations Management

Piping

Problem Solving Skills

Quality Assurance

Time Management

Vendor/Supplier Management

INTEGRATED

The Restaurant Chef De Cuisine is a special position in our group for it involves not only caring out the menu but helping develop specials and seasonal options. Local Westlake Village, CA hotel and fine dining group is looking for a Restaurant Chef De Cuisine.

<div>Local Westlake Village, CA hotel and fine dining group is looking for a Restaurant Chef De Cuisine. The Restaurant Chef De Cuisine is a special position in our group for it involves not only caring out the menu but helping develop specials and seasonal options. Multi-concept group has many paths for growth if the operations are successful with this opening. </div><div></div><div>Please apply today!!</div><div></div><div></div><div><strong>Restaurant Chef De Cuisine Requirements:</strong></div><div></div><ul><li>Scratch food with Italian experience is a huge plus </li><li>High sales volume with seasonal menu </li><li>Mentoring sous chefs and hourly kitchen staff</li><li>People first mentality </li></ul><div></div><div><strong>Restaurant Chef De Cuisine Compensation:</strong></div><div></div><div></div><ul><li>80-95k base with bonus</li><li>PTO</li><li>Health care options</li><li>Growth!!!</li></ul><div>Apply today must have relative experience to be considered </div><div></div><div></div><div></div><div></div><div></div>

Henderson Group Recruiting

Chef De Cuisine (Restaurant-Hotel)

Top Echelon

The Restaurant Chef De Cuisine is a special position in our group for it involves not only caring out the menu but helping develop specials and seasonal options. Local Thousand Oaks, CA fine dining group is looking for a Restaurant Chef De Cuisine.

<div>Local Thousand Oaks, CA fine dining group is looking for a Restaurant Chef De Cuisine. The Restaurant Chef De Cuisine is a special position in our group for it involves not only caring out the menu but helping develop specials and seasonal options. Multi-concept group has many paths for growth if the operations are successful with this opening. </div><div></div><div>Please apply today!!</div><div></div><div></div><div><strong>Restaurant Chef De Cuisine Requirements:</strong></div><div></div><ul><li>Scratch food with Italian experience is a huge plus </li><li>High sales volume with seasonal menu </li><li>Mentoring sous chefs and hourly kitchen staff</li><li>People first mentality </li></ul><div></div><div><strong>Restaurant Chef De Cuisine Compensation:</strong></div><div></div><div></div><ul><li>85-95k base with bonus</li><li>PTO</li><li>Health care options</li><li>Growth!!!</li></ul><div>Apply today must have relative experience to be considered </div><div></div><div></div><div></div><div></div><div></div>

Chef De Cuisine Polished Full-Service

Executive Chef

Searching for an outgoing Restaurant Executive Chef at all levels for our growing high volume fine dining restaurant group. If you are looking for a great opportunity with 6+ million in average unit volume look no further.

<div><p>Searching for an outgoing Restaurant Executive Chef at all levels for our growing high volume fine dining restaurant group. If you are looking for a great opportunity with 6+ million in average unit volume look no further. Setting up interviews this week please apply today! Below are the Restaurant Executive Chef job requirements and expectations.</p><p>There will be creative ability!!!!!</p><p/><p><strong>Restaurant Executive Chef Requirement Expectations:</strong></p><p/><p>· 2-3 years of Restaurant Executive Chef Management Experience</p><p>· Scratch food experience</p><p>· Italian scratch fine dining experience is a major plus</p><p>· Some corporate experience preferred for systems knowledge</p><p/><p><strong>Restaurant Executive Chef Daily Expectations:</strong></p><p/><p>· Daily food quality checks and cleanliness</p><p>· Scheduling for proper sales volume flow</p><p>· Customer satisfaction assurance</p></div>

Overview:The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate.

Overview:<p style="margin:0px">The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product.  The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control.</p><p style="margin:0px"> </p><p style="margin:0px"><strong>Salary Details: $66,560 - $72,500/yr. based on prior experience </strong></p><br/>Responsibilities:<ul><li>Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs.  Creates production lists based on need and delegates according to other members of the culinary team.  Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events.   Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation.  Works front line as needed as dictated by business needs.</li><li>Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently.  Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery.  Standardizes production recipes to ensure consistent quality.  Identifies new techniques and presentations.  Contributes to the creation of new and exciting festival products for the Park’s themed events throughout the year.</li><li>Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned.  Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate.</li><li>Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen.  Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs.</li><li>Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards.  Creates a positive work environment by leading through example.  Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed.  Monitor’s business flow and reports back any needs to Executive team.</li><li>Continually checks the quality of material and condition of equipment and devices used for cooking.  Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services.  Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation.</li></ul><br/>Qualifications:<p style="margin:0px">This position requires the following education and experience, or an equivalent combination of both:</p><p style="margin:0px"> </p><p style="margin:0px"><strong><u>Education</u>   </strong></p><p style="margin:0px">High School Diploma or GED<strong> </strong></p><p style="margin:0px"><strong>                                                    </strong></p><p style="margin:0px"><strong><u>Experience</u>  </strong></p><p style="margin:0px">2 ‑ 4 Years Related Culinary Experience<strong> </strong></p><p style="margin:0px"><strong>                                                    </strong></p><p style="margin:0px"><strong><u>Minimum Age</u></strong></p><p style="margin:0px">At Least 21 Years of Age</p><p style="margin:0px"><strong>                                                                                </strong></p><p style="margin:0px"><strong>Qualifications:</strong></p><ul><li>Basic computer skills, including Microsoft Outlook, Excel, and Word.</li><li>California Food Handler's Card.</li><li>College or culinary training, or extensive cooking and production experience.</li><li>Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine.</li><li>Ability to work nights, weekends and holiday periods to meet business needs.</li><li>Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.</li><li>Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.</li></ul><p style="margin:0px"> </p>

Knott's Berry Farm

Background Investigation

Catering Services

Coaching

Computer Skills

Corporate Policies

Culinary Training

Equipment Maintenance/Repair

Federal Laws and Regulations

First Aid

Maintain Compliance

Maintenance Services

Microsoft Excel

Microsoft Outlook

Microsoft Word

Procedure Development

Procedure Implementation

Provincial Laws and Regulations

Purchasing/Procurement

Refrigeration

Regulatory Compliance

Safety Codes

Safety Standards

Standard Operating Procedures (SOP)

State Laws and Regulations

Training/Teaching

Warehousing

JobGet

Prepares, receives, and reviews various records and reports including food bid sheets, budget/reprojections, operations reports, cost of sales reports, invoices, schedules, labor reports, POS report, waste sheets, safety reports, performance. Overview:The Executive Chef is responsible for the efficient and effective management of all food & beverage outlets working alongside the VP and/or Director of Food & Beverage within all areas of the park(s) and reinforcing the KBF and Six Flags Goals and Expectations of Quality.

Overview:<p style="margin:0px">The Executive Chef is responsible for the efficient and effective management of all food & beverage outlets working alongside the VP and/or Director of Food & Beverage within all areas of the park(s) and reinforcing the KBF and Six Flags Goals and Expectations of Quality.  Is responsible for overall management of the kitchens, including supervising activities of cooks, coordinating and actively participating in Special event operations and monitoring food and labor costs. Coordinates and controls the total function of the kitchen pertaining to safety, sanitation, food production and quality assurance within the parks.</p><p style="margin:0px"> </p><p style="margin:0px"><strong>Salary details: $103,200 - $137,600/yr. based on experience </strong></p><br/>Responsibilities:<ul><li>Hands-on management of day-to-day operations of all food outlet kitchens.  Implements and enforces all departmental and organizational policies and procedures.  Assures staff compliance with all standards, policies, and procedures.  Manage all key culinary associates, i.e., Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development.</li><li>Oversee inventory of food products and coordinates product ordering and receiving within corporate specifications. Maintain clean and orderly kitchens to comply with State and local Health Department regulations.</li><li>Performs regularly scheduled product testing of food items to ensure consistency of ingredient profiles, product specification, product presentation, and quality are present.  Provides training and development to all culinary staff including Sous Chefs, Managers and Supervisors, to maintain the highest standard of production and food quality. Ensures associate performance is properly managed, utilizing all appropriate means including training, coaching, counseling and discipline.</li><li>Administers Corrective Counseling process, training and development, appraisals, payroll accountability Acts as role model.  Plan menus, catering packages, and daily specials maintaining financial responsibility for the menu mix.  Analyze menu and food costs and the preparation of cost and quality efficient menus/specials.</li><li>Provide leadership to their key culinary leaders that enforce break and meal periods to subordinates in compliance with park, state, and/or federal guidelines.  Creates scheduling for all Central Kitchen associates, ensures time and attendance requirements in accordance with scope of position expectations.</li><li>Delegates weekly inventory of main central kitchen.  Creates requisitioning and purchasing reports within corporate specifications. Maintains effective vendor relationships.</li><li>Prepares, receives, and reviews various records and reports including food bid sheets, budget/reprojections, operations reports, cost of sales reports, invoices, schedules, labor reports, POS report, waste sheets, safety reports, performance.  Then provides guidance to adjust as needed based on reports.</li><li>Prepare reports regarding food and menu analysis.  Prepare annual budgeting and ensure all fiscal responsibilities are met.  Oversees inventory management to assure all outlets par levels are adequately always supplied. </li></ul><p style="margin:0px"> </p><p style="margin:0px"> </p><br/>Qualifications:<ul><li>Associate's degree / vocational or technical school, emphasis in Culinary Arts / Food & Beverage preferred. </li><li>Preferred certifications: ServSafe manager and ServSafe alcohol.</li><li>At least 8-10 years or experience as an Executive Chef preferred.</li><li>At least 5+ years of prior leadership/management experience overseeing a large group.</li><li>Ability to successfully complete required department certifications.   </li><li>Ability to work without direct supervision. </li><li>Proficient in computer skills and software programs such as Microsoft Word and Excel.  Recipe costing and writing.</li><li>Ability to work nights, weekends, and holidays based on business needs.</li></ul><p style="margin:0px"> </p><p style="margin:0px"> </p>

Billing

Budgeting

Calendar Management

Computer Software

Cost Reporting

Financial Management

Food and Beverage Industry

Health Department

Menu Management

Product Testing

Purchase Orders

Reporting Skills

Revenue/Sales Reporting

Sales Presentation

ServSafe Certification

Vendor/Supplier Relations

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Head Chef Jobs in the United States

mozzarella

Milo

Powder Mountain

Even Dough

Henderson Group Recruiting

Henderson Group Recruiting

Henderson Group Recruiting

Knott's Berry Farm

Knott's Berry Farm