Chef de Partie
The Ritz-Carlton Marana, AZ
Chef de Partie:
Supervise and coordinate activities of cooks and workers. Determine how food should be presented, and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform F&B service staff of 86'ed items and number of available menu specials. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees.
The Capital Grille Denver, CO
The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; proper food safety and sanitation procedures and profitability. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, the Sous Chef supports managing quality in all aspects of their job.
SENIOR SOUS CHEF - HIGH LEVEL CORPORATE DINING
Restaurant Associates New York, NY
The successful candidate may serve as the department head for culinary operations in the absence of Executive Chef. Duties include heavy food production of client meals and high level catering functions. Must adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation. Responsible for handling, preparation and storage of perishable products. Additional duties may include menu development, inventory, ordering, sanitation, and hourly associate management to include hiring, counseling, coaching and development. Additional related duties and special projects as assigned.
Culinary Director / Food Service Director / Executive Chef
Responsibilities of the Culinary Director Include:
- Assist in planning, developing, organizing, implementing, evaluating, and directing the Dietary Department, its programs and activities.
- Coordinate dietary services and activities with other related departments (i.e., Nursing, Housekeeping, Social Services, etc.)
- Interpret the department's policies and procedures to employees, residents, visitors, government agencies, etc., as necessary.
Flying Food Group Los Angeles, CA
Here at Flying Food Group (FFG) we produce exceptional food destined for customers in the airline catering, grocery, food service and specialty markets. Our customers include over 70 premier airlines—primarily international carriers—and leading food retailers. Flying Food Group produces over 300,000 meals and snacks daily for retail and airline customers. Its network of 18 US kitchens stretches from Honolulu to New York City, which assures freshly made retail products with maximum shelf life and minimal distribution costs. Airline catering kitchens are located close to terminals of major US airports. FFG also maintains a busy kitchen in China. Our company has approximately 4000 employees worldwide.
The Polo Club of Boca Raton Boca Raton, FL
We are looking for experienced, dedicated professionals for PM Chefs. The Polo Club is undergoing a multi-million dollar renovation this summer!
- Must have 6 years’ fine dining/upscale cooking experience.
- Must have experience in a high-volume, very fast paced environment.
- Country club experience strongly preferred.
- Must be a team player while working in a high-energy atmosphere.
- Culinary school/training strongly preferred.