8 Restaurant-Food Service jobs

Basic Function/Scope: The Chef Manager is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Chef Manager assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. The Chef Manager will usually have supervisory responsibility overseeing the kitchen staff. Primary Duties and Responsibilities: The primary responsibility of the Chef Manager is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Chef Manager also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Chef Manager directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Chef Manager evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Chef Manager is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HAACP. Complete monthly HAACP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

The Catering Director will work closely with the Chef to assure creative food presentation and quality. The Catering Director will help with training of all front of the house service associates, including proper serving techniques, garnishing techniques, and service formats. With catering comes a tremendous amount of visibility. Therefore, public relations and marketing will also be the Catering Directors responsibility. Primary Duties and Responsibilities: Client and Customer Satisfaction/Relations: Maintain client satisfaction at a level that ensures account retention. Ensure that all associates demonstrate an aggressive hospitality (respect) toward customers and clients. Ensure that client communications is effective in all areas. Follow up to customer/client/associate surveys. Conduct client/administration tours of facilities. Respond to all catered events in writing describing pricing and services available. Program Quality and Standards: Encourage associate creativity and innovation within agreed upon company standards. Responsible for implementation and effectiveness of programs are in compliance with company standards. Ensure compliance with all regulatory agencies. Provide recognition for associates when programs are implemented with success. Business Growth and Marketing: Increase catering revenue and operating profit contribution by implementing and building services and creating other opportunities for growth. Maintain an awareness of the competition and market conditions internal and external to the facility. Promote and leverage the company name and resources to maximum advantage throughout the unit. Financial: Assist in and develop a business plan and budget for the catering operation. Control expenses within the catering department. Responsible for the attainment of financial goals for the catering operation. Involved with sales survey pricing of business as required. Monitor and implements cash collections of all billed parties. Prepare weekly report of all catered events. Responsible for productivity and staffing that is appropriate for catering needs. Leadership and Managerial Skills: Demonstrate and promote the company culture, values and management philosophy. Promote teamwork within the unit. Recognize the need for and demonstrate good communication and listening skills with clients, customers and associates. Visit other units on a selective basis to ensure that a sharing and exchange of ideas and experiences occurs. Represent the company professionally and ethically at all times. Follow the principles of Management By Walking Around to maintain contact with clients, customers and associates. Qualifications: High school degree is required. BA/BS in Foodservice or Culinary Management preferred. A minimum of three to five (3-5) years of experience in hospitality industry including two (2) years in management (preferably Catering Management) is required Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key The ability to supervise food preparation, service and clean up is also essential ServSafe Certification a plus We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

Basic Function/Scope: The Chef Manager is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Chef Manager assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. The Chef Manager will usually have supervisory responsibility overseeing the kitchen staff. Primary Duties and Responsibilities: The primary responsibility of the Chef Manager is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Chef Manager also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Chef Manager directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Chef Manager evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Chef Manager is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HAACP. Complete monthly HAACP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

The Catering Director will work closely with the Chef to assure creative food presentation and quality. The Catering Director will help with training of all front of the house service associates, including proper serving techniques, garnishing techniques, and service formats. With catering comes a tremendous amount of visibility. Therefore, public relations and marketing will also be the Catering Directors responsibility. Primary Duties and Responsibilities: Client and Customer Satisfaction/Relations: Maintain client satisfaction at a level that ensures account retention. Ensure that all associates demonstrate an aggressive hospitality (respect) toward customers and clients. Ensure that client communications is effective in all areas. Follow up to customer/client/associate surveys. Conduct client/administration tours of facilities. Respond to all catered events in writing describing pricing and services available. Program Quality and Standards: Encourage associate creativity and innovation within agreed upon company standards. Responsible for implementation and effectiveness of programs are in compliance with company standards. Ensure compliance with all regulatory agencies. Provide recognition for associates when programs are implemented with success. Business Growth and Marketing: Increase catering revenue and operating profit contribution by implementing and building services and creating other opportunities for growth. Maintain an awareness of the competition and market conditions internal and external to the facility. Promote and leverage the company name and resources to maximum advantage throughout the unit. Financial: Assist in and develop a business plan and budget for the catering operation. Control expenses within the catering department. Responsible for the attainment of financial goals for the catering operation. Involved with sales survey pricing of business as required. Monitor and implements cash collections of all billed parties. Prepare weekly report of all catered events. Responsible for productivity and staffing that is appropriate for catering needs. Leadership and Managerial Skills: Demonstrate and promote the company culture, values and management philosophy. Promote teamwork within the unit. Recognize the need for and demonstrate good communication and listening skills with clients, customers and associates. Visit other units on a selective basis to ensure that a sharing and exchange of ideas and experiences occurs. Represent the company professionally and ethically at all times. Follow the principles of Management By Walking Around to maintain contact with clients, customers and associates. Qualifications: High school degree is required. BA/BS in Foodservice or Culinary Management preferred. A minimum of three to five (3-5) years of experience in hospitality industry including two (2) years in management (preferably Catering Management) is required Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key The ability to supervise food preparation, service and clean up is also essential ServSafe Certification a plus We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

Basic Function/Scope: The Chef Manager is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Chef Manager assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. The Chef Manager will usually have supervisory responsibility overseeing the kitchen staff. Primary Duties and Responsibilities: The primary responsibility of the Chef Manager is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Chef Manager also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Chef Manager directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Chef Manager evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Chef Manager is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HAACP. Complete monthly HAACP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

The Catering Director will work closely with the Chef to assure creative food presentation and quality. The Catering Director will help with training of all front of the house service associates, including proper serving techniques, garnishing techniques, and service formats. With catering comes a tremendous amount of visibility. Therefore, public relations and marketing will also be the Catering Directors responsibility. Primary Duties and Responsibilities: Client and Customer Satisfaction/Relations: Maintain client satisfaction at a level that ensures account retention. Ensure that all associates demonstrate an aggressive hospitality (respect) toward customers and clients. Ensure that client communications is effective in all areas. Follow up to customer/client/associate surveys. Conduct client/administration tours of facilities. Respond to all catered events in writing describing pricing and services available. Program Quality and Standards: Encourage associate creativity and innovation within agreed upon company standards. Responsible for implementation and effectiveness of programs are in compliance with company standards. Ensure compliance with all regulatory agencies. Provide recognition for associates when programs are implemented with success. Business Growth and Marketing: Increase catering revenue and operating profit contribution by implementing and building services and creating other opportunities for growth. Maintain an awareness of the competition and market conditions internal and external to the facility. Promote and leverage the company name and resources to maximum advantage throughout the unit. Financial: Assist in and develop a business plan and budget for the catering operation. Control expenses within the catering department. Responsible for the attainment of financial goals for the catering operation. Involved with sales survey pricing of business as required. Monitor and implements cash collections of all billed parties. Prepare weekly report of all catered events. Responsible for productivity and staffing that is appropriate for catering needs. Leadership and Managerial Skills: Demonstrate and promote the company culture, values and management philosophy. Promote teamwork within the unit. Recognize the need for and demonstrate good communication and listening skills with clients, customers and associates. Visit other units on a selective basis to ensure that a sharing and exchange of ideas and experiences occurs. Represent the company professionally and ethically at all times. Follow the principles of Management By Walking Around to maintain contact with clients, customers and associates. Qualifications: High school degree is required. BA/BS in Foodservice or Culinary Management preferred. A minimum of three to five (3-5) years of experience in hospitality industry including two (2) years in management (preferably Catering Management) is required Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key The ability to supervise food preparation, service and clean up is also essential ServSafe Certification a plus We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

Basic Function/Scope: The Chef Manager is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Chef Manager assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. The Chef Manager will usually have supervisory responsibility overseeing the kitchen staff. Primary Duties and Responsibilities: The primary responsibility of the Chef Manager is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Chef Manager also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Chef Manager directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Chef Manager evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Chef Manager is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HAACP. Complete monthly HAACP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

The Catering Director will work closely with the Chef to assure creative food presentation and quality. The Catering Director will help with training of all front of the house service associates, including proper serving techniques, garnishing techniques, and service formats. With catering comes a tremendous amount of visibility. Therefore, public relations and marketing will also be the Catering Directors responsibility. Primary Duties and Responsibilities: Client and Customer Satisfaction/Relations: Maintain client satisfaction at a level that ensures account retention. Ensure that all associates demonstrate an aggressive hospitality (respect) toward customers and clients. Ensure that client communications is effective in all areas. Follow up to customer/client/associate surveys. Conduct client/administration tours of facilities. Respond to all catered events in writing describing pricing and services available. Program Quality and Standards: Encourage associate creativity and innovation within agreed upon company standards. Responsible for implementation and effectiveness of programs are in compliance with company standards. Ensure compliance with all regulatory agencies. Provide recognition for associates when programs are implemented with success. Business Growth and Marketing: Increase catering revenue and operating profit contribution by implementing and building services and creating other opportunities for growth. Maintain an awareness of the competition and market conditions internal and external to the facility. Promote and leverage the company name and resources to maximum advantage throughout the unit. Financial: Assist in and develop a business plan and budget for the catering operation. Control expenses within the catering department. Responsible for the attainment of financial goals for the catering operation. Involved with sales survey pricing of business as required. Monitor and implements cash collections of all billed parties. Prepare weekly report of all catered events. Responsible for productivity and staffing that is appropriate for catering needs. Leadership and Managerial Skills: Demonstrate and promote the company culture, values and management philosophy. Promote teamwork within the unit. Recognize the need for and demonstrate good communication and listening skills with clients, customers and associates. Visit other units on a selective basis to ensure that a sharing and exchange of ideas and experiences occurs. Represent the company professionally and ethically at all times. Follow the principles of Management By Walking Around to maintain contact with clients, customers and associates. Qualifications: High school degree is required. BA/BS in Foodservice or Culinary Management preferred. A minimum of three to five (3-5) years of experience in hospitality industry including two (2) years in management (preferably Catering Management) is required Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key The ability to supervise food preparation, service and clean up is also essential ServSafe Certification a plus We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.