div class="careers-description__container">Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Sous Chef.
This position is responsible for maintaining culinary laboratories, managing inventory and purchasing functions, supporting curriculum development, providing classroom and laboratory instruction, and ensuring the safe and efficient operation of all culinary facilities. The Culinary Chef Instructor and Steward reports directly to the Culinary Arts Program Director and serves a dual role in instructional delivery and culinary operations management.
We are looking for leaders who are passionate about scratch made food, thrive in dynamic kitchen environments, and have the ability to engage, inspire, and develop strong teams while maintaining operational excellence. What started as a small neighborhood bakery has grown into a beloved brand with cafés throughout Greater Boston, Washington, D.C., Maryland, Virginia, and now the Tri State area.
In this role, the successful candidate Responsible for coordinating all activities related to the requisition, forecasting, production and distribution of patient and non-patient food from the main kitchen production site. Additionally, all employees have access to our holistic employee wellness program, which focuses on seven key areas of well-being: physical, mental, nutritional, sleep, social, financial, and preventive care.
Menu Development: Work closely with Food and Beverage Director and other leaders to develop and execute creative and diverse menus that align with our culinary vision and regularly update innovative and diverse menus for breakfast, lunch, dinner, and afternoon tea that cater to the preferences and dietary needs of guests and customers, ensuring menus reflect local industry and competitive market trends. Prepare necessary data for applicable parts of the Food and Beverage budget; project annual food, labor, and other costs and monitor actual financial results; take corrective action as necessary to help ensure that financial goals are met.
p>Division & DepartmentPlease select a value Administrative & General (11) Executive Office (3) Finance (3) Food & Beverage (1) Human Resources (3) Information Technology (1) Corporate Office (4) Finance (1) Information Technology (1) People & Culture (2) Engineering (10) Engineering & Maintenance (10) Food & Beverage (95) Banquets (7) Bars (9) In Room Dining (7) Kitchen (28) Pastry (12) Restaurant (28) Stewarding (4) Rooms (33) Concierge (2) Equestrian (1) Front Office (4) Grounds (1) Guest Relations (3) Guest Services (3) Housekeeping (6) Retail & Logo Shop (1) Safety & Security (3) Spa (9) Sales & Marketing (3) Catering & Events (1) Revenue (1) Sales (1). Our HotelsPlease select a value45 Park Lane (4)Coworth Park (19)Dorchester Collection - Corporate Office (3)Hotel Bel-Air (10)Hotel Eden (5)Hotel Plaza Athénée (42)Hotel Principe di Savoia (3)Le Meurice (34)One at Palm Jumeirah (1)The Beverly Hills Hotel (28)The Dorchester (5)The Lana (2).
Cook 2 Rosewood Hotels and Resorts LLC
Cook 2NY30+ days ago
Physical Requirements: Must be able to exert physical effort in transporting 55 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding. • Prepare and produce dessert menu items for Restaurants, Room Service, Pool and Banquets following recipes and yield guides.
p>Required: Five (5) years experience in a high volume, recognized NYC food establishment or other as an executive pastry chef, pastry chef, Sous pastry chef, bakery production manager or other related position. Hotel Restaurant Management Department:
The mission of the hotel and restaurant management program at Bergen Community College is to provide the knowledge and skills needed in the rapidly expanding hotel and restaurant industry.
Levittown, NY30+ days ago
p>High school diploma or equivalent (Pastry Chef training a plus!) 3+ years of bakery experience, including at least 2 years in a leadership or management role Active food handler's license Strong knowledge of bakery operations - including hiring, training, scheduling, and production Ability to work well under pressure, especially during busy holiday seasons Excellent communication skills and a customer-first mindset Fluent in English (reading, speaking, and understanding). Our Assistant Bakery Managers work hand-in-hand with the Bakery Manager to create an environment where every pastry shines, every customer leaves happy, and every day feels like a celebration.