Howdens Kitchens Jobs in Usa
1,199 positions found — Page 4
$15/hr
Ages 18+
At Cedar Point, work is FUN! As a line cook, you'll prepare food items for our guests within our Cedar Point Resorts! You’ll also…
- Understand and adhere to all food hygiene and health safety regulations.
- Cook, prepare and serve quality food items to our guests while providing prompt service and proper portioning of food items.
Monitor and control safe food handling procedures, including: time/temperature control, sanitation, cross-contamination, product rotation, storage levels, and cooling procedures.
Some of our amazing perks and benefits:
- Paid training and FREE uniforms!
- FREE Admission to Cedar Point and our other properties!
- FREE tickets and discounts to local attractions!
- FREE tickets for family and friends!
- 20% discounts on food and merchandise!
- Employee-only ride nights, game nights, and FREE FOOD events!
Responsibilities:
Come join our world class team at Cedar Point! Cedar Point provides premiere entertainment with 200+ acres of FUN and we want YOU to join us in making people happy! As a member of our team, you’ll…
- Make our guests happy by delivering amazing experiences and helping them create lifelong memories.
- Interact with different people of all ages and backgrounds.
- Gain skills, knowledge and experience that will benefit your future.
Qualifications:
- You!
- People who love helping others and will support the needs of our guests and associates.
- Good judgement and a commitment to safety.
- Ability to work and interact with people from diverse backgrounds.
- Individuals with a passion and excitement about Cedar Point.
- Availability to include some weekdays, weekends, evenings, and holidays.
$15/hr
Ages 18+
At Cedar Point, work is FUN! As a line cook, you'll prepare food items for our guests within our Cedar Point Resorts! You’ll also…
- Understand and adhere to all food hygiene and health safety regulations.
- Cook, prepare and serve quality food items to our guests while providing prompt service and proper portioning of food items.
Monitor and control safe food handling procedures, including: time/temperature control, sanitation, cross-contamination, product rotation, storage levels, and cooling procedures.
Some of our amazing perks and benefits:
- Paid training and FREE uniforms!
- FREE Admission to Cedar Point and our other properties!
- FREE tickets and discounts to local attractions!
- FREE tickets for family and friends!
- 20% discounts on food and merchandise!
- Employee-only ride nights, game nights, and FREE FOOD events!
Responsibilities:
Come join our world class team at Cedar Point! Cedar Point provides premiere entertainment with 200+ acres of FUN and we want YOU to join us in making people happy! As a member of our team, you’ll…
- Make our guests happy by delivering amazing experiences and helping them create lifelong memories.
- Interact with different people of all ages and backgrounds.
- Gain skills, knowledge and experience that will benefit your future.
Qualifications:
- You!
- People who love helping others and will support the needs of our guests and associates.
- Good judgement and a commitment to safety.
- Ability to work and interact with people from diverse backgrounds.
- Individuals with a passion and excitement about Cedar Point.
- Availability to include some weekdays, weekends, evenings, and holidays.
$15/hour
Ages 16+
At Cedar Point, work is FUN! As a dishwasher, you’ll maintain cleanliness and sanitation for all cookware items in our food and beverage locations. You’ll also…
- Understand and adhere to all food hygiene and health safety regulations
Operate dish machine equipment in a safe manner while following proper sanitation as defined by local and state health departments.
Check dish machines for proper operation, including: set-up, breakdown, arms, screens, conveyors, and baskets. Report any defects in dish machines to management and check water temperature during dishwashing operation.
Some of our amazing perks and benefits:
- Paid training and FREE uniforms!
- FREE Admission to Cedar Point and other Six Flags parks!
- FREE tickets and discounts to local attractions!
- FREE tickets for family and friends!
- 20% discounts on food and merchandise!
- Employee-only ride nights, game nights, and FREE FOOD events!
Responsibilities:
Cedar Point provides premiere entertainment with 200+ acres of FUN and we want YOU to join us in making people happy. As a member of our team, you’ll…
- Make our guests happy by delivering amazing experiences and helping them create lifelong memories.
- Interact with different people of all ages and backgrounds.
- Gain skills, knowledge and experience that will benefit your future.
Qualifications:
- You!
- People who love helping others and will support the needs of our guests and associates.
- Good judgement and a commitment to safety.
- Ability to work and interact with people from diverse backgrounds.
- Individuals with a passion and excitement about Cedar Point.
- Availability to include some weekdays, weekends, evenings, and holidays.
$15/hour
Ages 16+
At Cedar Point, work is FUN! As a dishwasher, you’ll maintain cleanliness and sanitation for all cookware items in our food and beverage locations. You’ll also…
- Understand and adhere to all food hygiene and health safety regulations
Operate dish machine equipment in a safe manner while following proper sanitation as defined by local and state health departments.
Check dish machines for proper operation, including: set-up, breakdown, arms, screens, conveyors, and baskets. Report any defects in dish machines to management and check water temperature during dishwashing operation.
Some of our amazing perks and benefits:
- Paid training and FREE uniforms!
- FREE Admission to Cedar Point and other Six Flags parks!
- FREE tickets and discounts to local attractions!
- FREE tickets for family and friends!
- 20% discounts on food and merchandise!
- Employee-only ride nights, game nights, and FREE FOOD events!
Responsibilities:
Cedar Point provides premiere entertainment with 200+ acres of FUN and we want YOU to join us in making people happy. As a member of our team, you’ll…
- Make our guests happy by delivering amazing experiences and helping them create lifelong memories.
- Interact with different people of all ages and backgrounds.
- Gain skills, knowledge and experience that will benefit your future.
Qualifications:
- You!
- People who love helping others and will support the needs of our guests and associates.
- Good judgement and a commitment to safety.
- Ability to work and interact with people from diverse backgrounds.
- Individuals with a passion and excitement about Cedar Point.
- Availability to include some weekdays, weekends, evenings, and holidays.
$15/hour
Ages 16+
At Cedar Point, work is FUN! As a dishwasher, you’ll maintain cleanliness and sanitation for all cookware items in our food and beverage locations. You’ll also…
- Understand and adhere to all food hygiene and health safety regulations
Operate dish machine equipment in a safe manner while following proper sanitation as defined by local and state health departments.
Check dish machines for proper operation, including: set-up, breakdown, arms, screens, conveyors, and baskets. Report any defects in dish machines to management and check water temperature during dishwashing operation.
Some of our amazing perks and benefits:
- Paid training and FREE uniforms!
- FREE Admission to Cedar Point and other Six Flags parks!
- FREE tickets and discounts to local attractions!
- FREE tickets for family and friends!
- 20% discounts on food and merchandise!
- Employee-only ride nights, game nights, and FREE FOOD events!
Responsibilities:
Cedar Point provides premiere entertainment with 200+ acres of FUN and we want YOU to join us in making people happy. As a member of our team, you’ll…
- Make our guests happy by delivering amazing experiences and helping them create lifelong memories.
- Interact with different people of all ages and backgrounds.
- Gain skills, knowledge and experience that will benefit your future.
Qualifications:
- You!
- People who love helping others and will support the needs of our guests and associates.
- Good judgement and a commitment to safety.
- Ability to work and interact with people from diverse backgrounds.
- Individuals with a passion and excitement about Cedar Point.
- Availability to include some weekdays, weekends, evenings, and holidays.
$15/hr
Ages 18+
At Cedar Point, work is FUN! As a line cook, you'll prepare food items for our guests within our Cedar Point Resorts! You’ll also…
- Understand and adhere to all food hygiene and health safety regulations.
- Cook, prepare and serve quality food items to our guests while providing prompt service and proper portioning of food items.
Monitor and control safe food handling procedures, including: time/temperature control, sanitation, cross-contamination, product rotation, storage levels, and cooling procedures.
Some of our amazing perks and benefits:
- Paid training and FREE uniforms!
- FREE Admission to Cedar Point and our other properties!
- FREE tickets and discounts to local attractions!
- FREE tickets for family and friends!
- 20% discounts on food and merchandise!
- Employee-only ride nights, game nights, and FREE FOOD events!
Responsibilities:
Come join our world class team at Cedar Point! Cedar Point provides premiere entertainment with 200+ acres of FUN and we want YOU to join us in making people happy! As a member of our team, you’ll…
- Make our guests happy by delivering amazing experiences and helping them create lifelong memories.
- Interact with different people of all ages and backgrounds.
- Gain skills, knowledge and experience that will benefit your future.
Qualifications:
- You!
- People who love helping others and will support the needs of our guests and associates.
- Good judgement and a commitment to safety.
- Ability to work and interact with people from diverse backgrounds.
- Individuals with a passion and excitement about Cedar Point.
- Availability to include some weekdays, weekends, evenings, and holidays.
$15/hour
Ages 16+
At Cedar Point, work is FUN! As a dishwasher, you’ll maintain cleanliness and sanitation for all cookware items in our food and beverage locations. You’ll also…
- Understand and adhere to all food hygiene and health safety regulations
Operate dish machine equipment in a safe manner while following proper sanitation as defined by local and state health departments.
Check dish machines for proper operation, including: set-up, breakdown, arms, screens, conveyors, and baskets. Report any defects in dish machines to management and check water temperature during dishwashing operation.
Some of our amazing perks and benefits:
- Paid training and FREE uniforms!
- FREE Admission to Cedar Point and other Six Flags parks!
- FREE tickets and discounts to local attractions!
- FREE tickets for family and friends!
- 20% discounts on food and merchandise!
- Employee-only ride nights, game nights, and FREE FOOD events!
Responsibilities:
Cedar Point provides premiere entertainment with 200+ acres of FUN and we want YOU to join us in making people happy. As a member of our team, you’ll…
- Make our guests happy by delivering amazing experiences and helping them create lifelong memories.
- Interact with different people of all ages and backgrounds.
- Gain skills, knowledge and experience that will benefit your future.
Qualifications:
- You!
- People who love helping others and will support the needs of our guests and associates.
- Good judgement and a commitment to safety.
- Ability to work and interact with people from diverse backgrounds.
- Individuals with a passion and excitement about Cedar Point.
- Availability to include some weekdays, weekends, evenings, and holidays.
$15/hr
Ages 18+
At Cedar Point, work is FUN! As a line cook, you'll prepare food items for our guests within our Cedar Point Resorts! You’ll also…
- Understand and adhere to all food hygiene and health safety regulations.
- Cook, prepare and serve quality food items to our guests while providing prompt service and proper portioning of food items.
Monitor and control safe food handling procedures, including: time/temperature control, sanitation, cross-contamination, product rotation, storage levels, and cooling procedures.
Some of our amazing perks and benefits:
- Paid training and FREE uniforms!
- FREE Admission to Cedar Point and our other properties!
- FREE tickets and discounts to local attractions!
- FREE tickets for family and friends!
- 20% discounts on food and merchandise!
- Employee-only ride nights, game nights, and FREE FOOD events!
Responsibilities:
Come join our world class team at Cedar Point! Cedar Point provides premiere entertainment with 200+ acres of FUN and we want YOU to join us in making people happy! As a member of our team, you’ll…
- Make our guests happy by delivering amazing experiences and helping them create lifelong memories.
- Interact with different people of all ages and backgrounds.
- Gain skills, knowledge and experience that will benefit your future.
Qualifications:
- You!
- People who love helping others and will support the needs of our guests and associates.
- Good judgement and a commitment to safety.
- Ability to work and interact with people from diverse backgrounds.
- Individuals with a passion and excitement about Cedar Point.
- Availability to include some weekdays, weekends, evenings, and holidays.
Additional Information
Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.
Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.
Bao is a new kosher Pan-Asian fast casual restaurant opening in Jackson, New Jersey in April 2026. Our focus is primarily Chinese cuisine, along with select dishes from other Asian cuisines and a sushi program. We are building a high-quality, efficient concept from the ground up.
We are looking for a full-time Executive Chef to help build and lead the kitchen from day one. This role includes developing recipes and menus, hiring and training staff, creating systems and SOPs, overseeing food safety, managing inventory and food costs, and setting the overall culinary standard for the restaurant.
Qualifications
• Proven experience as an Executive Chef
• Strong background in Asian cuisine, especially Chinese
• Sushi experience preferred
• Experience across multiple Asian cuisines is a plus
• Strong knowledge of food safety, kitchen systems, and inventory management
• Strong leadership and problem-solving ability
• Comfortable in a fast casual environment
Compensation
Salary range: $100,000–$150,000 per year, plus bonuses.
Relocation assistance available for the right candidate.
This is a ground-floor opportunity to help build a new kosher Pan-Asian concept in Jackson, NJ.
Bar Manager – Earls Kitchen + Bar Assembly Row
At Earls Kitchen + Bar, we believe great hospitality starts at the bar – where craftsmanship, connection, and energy come together to create memorable experiences. We’re looking for a driven and passionate Bar Manager to lead our bar program, inspire our team, and deliver an exceptional guest experience every shift.
As Bar Manager, you’ll be the expert behind the wood and the leader behind the team. You’ll create an engaging, organized, and high-performing bar environment where cocktails are executed with precision, service feels effortless, and every guest leaves wanting to return.
What You’ll Do:
- Lead, coach, and develop a talented team of bartenders and bar prep partners.
- Cultivate a warm, professional bar culture that embodies both energy and excellence.
- Oversee product ordering, batch programs, and inventory with a zero-fresh-out mindset.
- Maintain impeccable bar organization and environment standards that set the tone for flawless execution.
- Drive beverage cost and waste control through attention to detail and operational ownership.
- Delivery exceptional guest experiences through responsible service, speed, and consistency.
- Create regular guests at the wood by pairing personality with polished service.
You’ll Thrive Here If You:
- Lead with positivity, professionalism, and pride in your craft.
- Value both the artistry of mixology and the discipline of execution.
- Inspire your team to grow and take ownership of their performance.
- Bring organization, urgency, and a calm energy to high-volume moments.
What’s In It for You:
- A leadership role with a growing brand that values innovation and teamwork.
- Opportunities for career growth and leadership development within the Earls family.
- Competitive compensation, dining benefits, and performance-based rewards.
- A collaborative, dynamic environment where your ideas are heard and your impact is seen.
- The chance to lead a bar program where excellence, connection, and hospitality meet.
What Success Looks Like:
- A bar team that’s engaged, skilled, and proud of their craft.
- Consistent results in beverage cost, speed of service, and guest satisfaction.
- A lively, inviting bar atmosphere that’s synonymous with the Earls experience.
Job Description
Guy Fieri's Mt. Pocono Kitchen is looking for energetic and driven candidates to join of the most sought after brands in the restaurant industry! Momentum Hospitality Group is seeking a qualified restaurant leaders with a high level of customer service skills and the ability to oversee the restaurant for full shifts. Applicant should have previous leadership experiences with strong interpersonal skills, have strong coaching skills and organizational style with a keen eye for detail. The position is responsible for the ensuring that service runs smoothly with a strong focus on customer service and attention to detail. Position is also responsible for administrative duties including but not limited to, scheduling, ordering, POS system, HR related tasks, onboarding new team members, and the ability to understand key performance indicators to appropriately staff restaurant and manage business.
Key Requirements:
2 years experience in a leadership role or college degree in hospitality or business
Friendly demeanor
A positive attitude in order to create an authentic, friendly, enthusiastic, professional environment
A dedication to teamwork
Flexible schedule
Be able to communicate clearly, professionally, concisely and respectfully
Front of the house service experience
Stellar references
Responsibilities:
Present on the floor, ensuring service runs smoothly, standards are met consistently and team is working efficiently
Supervising front of the house staff and stewarding team
Fosters a team environment where team members are committed to working together to create a great customer experience
Communicates effective with host team and kitchen to ensure service is smooth, wait time is kept to a minimum and dining room is properly rotated to ensure smooth service
Interacts with every table to ensure guest satisfaction and provides service recovery as needed
* You must be legal to work in the United States
Job Type: Full-time
Required qualifications:
- Legally authorized to work in the United States
* Regularly track, analyze, and report on key performance metrics to identify trends, challenges, and opportunities for growth.
* Use data-driven insights to make informed decisions that improve sales strategies, account performance, and overall customer experience.
* Develop and implement incentive and rebate programs to encourage existing builder accounts to expand product bundles and increase overall sales.
* Attend Home Builders Association (HBA) events and other industry functions to strengthen relationships and identify new partnership opportunities.
* Oversee all builder account relationships, ensuring exceptional service, responsiveness, and alignment with company goals.
* Collaborate with internal departments (marketing, operations, logistics, etc.) to ensure seamless execution of sales initiatives. *Qualifications** 5+ years of sales management experience, with a demonstrated ability to lead and motivate a team.
* Experience in the construction, building materials, or related industry
* Strong analytical and problem-solving skills, with the ability to interpret metrics and make data-informed decisions.
* Excellent communication, negotiation, and relationship-building abilities.
* Proven ability to develop strategic plans and execute initiatives that drive measurable sales growth.
* Willingness to attend industry events *Benefits** 401(k)
* 401(k) matching
* Dental insurance
* Health insurance
* Health savings account
* Paid time off
* Vision insurance Job Type: Full-time Pay: From $80,000.00 per year Benefits:
* 401(k)
* 401(k) matching
* Dental insurance
* Health insurance
* Health savings account
* Paid time off
* Vision insurance Application Question(s):
* How many years of sales management experience do you have?
* How many years have you worked in the construction industry? Work Location: In person
Job Summary:
The Banquet Chef will lead and manage the banquet kitchen, overseeing the production of a wide range of culinary offerings, including hot savory dishes, cold garde manger items, canapés, desserts, and reception items. This role includes managing off-site catering events and ensuring the consistent quality of food and service, whether on-site or off-site. The Banquet Chef will supervise and train kitchen staff, maintain high culinary standards, and work closely with the Chef de Partie and other culinary team members to produce high-quality food for banquets, receptions, and a busy café that includes cold salads, wraps, pastries, and more. Additionally, the Banquet Chef is responsible for maintaining cleanliness and organization in the kitchen and coolers and will oversee the stewarding department to ensure the smooth operation of cleaning and dishwashing. This position requires at least five years of experience in a high-volume banquet kitchen.
Key Responsibilities:
• Leadership and Supervision:
• Oversee all culinary operations within the banquet kitchen, including on-site banquets, off-site catering events, and café supply production.
• Manage and train culinary staff, including Chef de Partie, cooks, and other kitchen personnel, fostering a positive and collaborative work environment.
• Develop training programs to enhance skills, maintain quality standards, and encourage growth within the culinary team.
• Coordinate kitchen staff schedules to ensure efficient staffing for both on-site and off-site events.
• Menu Planning and Execution:
• Collaborate with the Executive Chef to create and refine menus for banquets, receptions, and off-site catering, ensuring a variety of offerings and a high standard of presentation.
• Develop unique and innovative recipes, including hot entrees, cold dishes, canapés, and desserts, that meet client expectations and dietary requirements.
• Plan and execute seasonal and event-specific menus, considering budgetary guidelines and food cost control.
• Event and Catering Management:
• Coordinate with event planning teams to understand specific banquet and catering requirements, including menu customization, portion sizes, and service timing.
• Oversee the preparation and presentation of all food items for on-site banquets and off-site catering, ensuring consistency and high standards of quality.
• Manage the logistics and organization of off-site catering events, including food transportation, equipment, and setup.
• Ensure seamless execution of banquet and catering events, with attention to detail in food quality, plating, and presentation.
• Kitchen Cleanliness and Stewarding Oversight:
• Maintain a clean, organized, and efficient kitchen workspace, adhering to all health and safety regulations and industry best practices.
• Oversee and ensure the cleanliness and organization of kitchen coolers, storage areas, and equipment.
• Direct and supervise the stewarding department to ensure effective and thorough dishwashing, sanitation, and cleaning practices.
• Conduct regular kitchen and cooler inspections to maintain standards and address any sanitation concerns promptly.
• Inventory and Cost Management:
• Manage inventory control, ordering ingredients and supplies based on upcoming events and anticipated needs.
• Monitor food costs and portion control to maximize profitability while maintaining quality.
• Work within established budgetary constraints to ensure financial goals are met while delivering high-quality culinary offerings.
Qualifications:
• Minimum of 5 years of experience in a banquet kitchen, with expertise in high-volume food production for events and off-site catering.
• Proven experience in a supervisory or managerial role within a culinary environment.
• Strong culinary skills, including hot and cold food preparation, garde manger, baking, and pastry experience.
• Excellent knowledge of food safety, sanitation standards, and HACCP guidelines.
• Ability to manage multiple tasks in a fast-paced environment, ensuring efficiency, quality, and timeliness.
Skills:
• Strong leadership and team-building skills with the ability to motivate, train, and mentor kitchen staff.
• Exceptional organizational and time-management skills to coordinate multiple events and tasks simultaneously.
• Creativity in menu development, food presentation, and culinary techniques.
• Proficient in inventory management, food cost control, and budget adherence.
• Excellent communication skills for liaising with event planners, clients, and staff.
Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. This position is participating in decisions such as hiring, training and employee development and performance evaluations.
Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Jr. Sous enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field.
We are looking for someone ideally with Asian cuisine cooking experience, as well as fine dining on the Mid-shift, 7:30PM- 5PM (hours may vary based on the business needs).
Experience cooking Asian cuisines or any fine dining experience is a plus!
Benefits/Perks:
- No Weekends
- Monday to Friday: 7:30PM- 5PM (salaried position; hours may vary)
- Snacks and meals provided during shifts
- Medical, Dental, and Vision Insurance
- 12 paid holidays
- 401K with match
- Vacation and Sick days
Organization Background
Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients.
The Vision: Bring the world closer together.
Summary/Objective
Flagship Culinary Services helps some of the world’s largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. This position is participating in decisions such as hiring, training and employee development and performance evaluations.
Essential Functions*
- Responsible for achieving company objectives and goals.
- Foster and promote the Flagship brand and values within the client’s culinary culture.
- Promote and ensure that all staff is adhering to Flagship’s safety culture.
- Maintains a safe working environment by using food handling skills and proper food safety guidelines.
- Develop and maintain an employee engagement program that is based on Flagship core values.
- Partner with upper management and HR for guidance regarding corrective actions, reviews and employee issues.
- Responsible for consistently meeting the Company’s Key Performance Indicators [i.e., safety, staffing levels, attrition, etc.].
- Follows standard operation procedures set by the company.
- Manages assigned staff, to including scheduling Workday time clock activity and performance.
- Communicates job expectations to hourly employees; planning, monitoring, and appraising job results; coaching, counseling, and disciplining employees; developing, coordinating; and enforcing systems, policies procedures, and productivity standards.
- Continuously seeks opportunities to improve the customer experience. Encourages and builds mutual trust, respect, and cooperation among team members.
- Ability to work well under pressure in a fast-paced environment.
- Serves as a role model for hourly employees, to demonstrate appropriate behaviors.
- Responsible for production according to recipes/directions.
- Sets, manage and follow up on prep and production goals.
- Maintains food quality standards for the café.
- Oversees all phases of food procurement, production and service. Including: inventory, ordering, storage/rotation, food preparation, recipe adherence, plate presentation, service and production time standards.
- Conducts daily line checks, food reviews and recipes of the day.
- Ensures that clear feedback is provided to the entire kitchen team.
- Ensures the cleanliness of the kitchen by maintaining to specified standards, passing Health Department audits with a minimum of 90% or equivalent, and training staff on proper sanitation guidelines.
- Prepares food items consistently by adhering to standards with portion sizes, quality standards and kitchen rules, policies, and procedures.
- Able to interview new team members considering our values and culture. Other duties as assigned.
Knowledge and Skills
- Follows safety and sanitation procedures with all guidelines from OSHA and Department of Health.
- Excellent verbal skills with an ability to adjust communication style to suit the audience.
- Excellent culinary skills.
- Lead by example.
- Ability to manage multiple tasks and projects on a consistent basis.
- Ability to understand and speak Spanish is a plus but not required.
- Mid to high level skill in navigation/use of common work programs included in Microsoft Office, as well as ERP, and any other program use by Flagship to conduct business.
- Ability to stay organized, prioritized and manage a busy schedule.
- Ability to handle kitchen equipment and tools safely.
- Interpersonal and organizational skills.
- Utilization of knife skills in a fast, efficient and safe manner.
- Sense of urgency.
- Professional appearance.
- Ability to move throughout the café and kitchen.
- High volume production & large batch cooking.
- Strong leadership skills.
- Ability to work with and support union employees and collaborate with union representatives (if applicable).
- Able to delegate work and hold others accountable for achieving needed results within designated timelines.
- Strong ability to influence positive change.
- Know where things are in the kitchen and how to use the equipment.
Education and Work Experience
- Culinary Degree (preferred but not required).
- Exemplary record of attendance, safety and performance in previous position.
- Solid track record of success in previous assignments demonstrating upward career tracking.
- 3-5 years’ experience of kitchen management in a full service, moderate to high volume restaurant or equivalent.
Work Environment
- The work environment for includes the following large kitchen environment elements and exposures.
- The noise level in the work environment is moderate to high noise level.
- The job operates in a corporate kitchen.
- Fast paced office environment when working in the café office.
- Fast paced kitchen, frequently changing environment in which interruptions are considered normal.
- Work environment involved constant exposure to working with chemicals.
- Work environment entails constant exposure to food allergens such as milk, egg, nuts, fish, shellfish, wheat and soy.
- High sense of urgency. Slippery/uneven surfaces may be encountered.
- Frequently moving from cold freezer to normal kitchen environment.
Requirements
Must have and maintain an active Management Level Food Handlers’ Certification (ServSafe) and adhere to local food handler requirement. Consistently perform all duties in a responsible and efficient manner.
Ocean House Collection
Ocean House Collection
Chef De Cuisine Coast
Chef de Cuisine
A Collection Unlike Any Other
The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 signature suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience.
The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences.
The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button. The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn.
Scope of Position
Responsible for all aspects of managing the kitchen and kitchen staff for service in the Seasonal Outdoor Outlets ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Assists and coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs for the Coast Restaurant.
The ideal candidate will be a talented culinarian experienced in handling a wide range of administrative and kitchen related tasks and will be able to work independently with little or no supervision. This person must be exceedingly well organized, flexible and enjoy the administrative challenges of supporting a luxury food and beverage operation at a five-star level.
The ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful and efficient, with a high level of professionalism and confidentiality is crucial to this role. Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important
Schedule Requirements
The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt team members may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible in scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday thru Sunday and on holiday weekends that are celebrated on Mondays, this can include Mondays. All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn.
Key Responsibilities:
- Maintain complete knowledge of and ensure staff's compliance with all departmental/hotel policies and procedures.
- Establish the day's priorities and assign production and prep task to staff to execute.
- Communicate additions or changes to the assignments as they arise throughout the shift.
- Identify situations which compromise the department's standards and delegate these tasks.
- Take physical inventory of specified food items for daily inventory.
- Review the market list.
- Requisition the days supplies and ensure that they are received and stored correctly.
- Ensure quality of products received.
- Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.
- Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
- Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
- Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
- Work on-line during service.
- Be aware of any shortages and make arrangements before the item runs out.
- Ensure that F&B Service Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
- Conduct frequent walk troughs of each kitchen area and direct respective personnel to correct any deficiencies.
- Ensure that quality and details are being maintained.
- Inspect the cleanliness of the line, floor, all kitchens stations and direct staff to rectify any deficiencies.
- Ensure that staff maintain and strictly abide by state sanitation/health regulations and hotel requirements.
- Maintain proper storage procedures as specified by Health Department and hotel requirements.
- Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.
- Assist Catering department with developing special menus for functions; meet with clients as requested.
- Supervise and direct the organization and preparation of food for the employee cafeteria.
- Review sales and food cost daily; resolve any discrepancies with the Controller.
- Minimize waste and maintain controls to attain forecasted food and labor costs.
- Oversee and direct training of new hires in specified phases of the kitchen operation.
- Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
- Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
- Conduct scheduled performance appraisals.
- Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.
- Prepare an annual budget for a competitive market analysis.
- Conduct market experiential analysis of other agreed upon dining establishment and prepare overviews/presentations on learnings with suggested improvements in service, menu, and flavor profiles to the Executive Committee.
- Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.
- Represent the Company with a positive attitude and professional presentation.
- Follow sustainability guidelines and practices related to the Company’s sustainability programs.
- Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.
Key Relationships:
Internal:
Reports to the Executive Chef and maintains relations with Kitchen Staff, Stewarding Staff, F&B Staff.
External:
Has regular contact with vendors and outside agencies when deemed by management. Maintains appropriate relationships with these and other constituencies in order to enhance the image of the Company and the attainment of its objectives.
Key Responsibilities:
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Maintain a climate that attracts, retains, and motivates top quality personnel.
- Train, appraise, supervise, support, develop, and guide qualified personnel, both paid and Volunteers.
- Responsible for practicing, managing, and promoting OHM’s Mission and Values so that it becomes an intricate part of the everyday operation.
- Represent the Company with a positive attitude and professional attire
- Follow sustainability guidelines and practices related to Ocean House Collection’s sustainability programs
- Carry out any other duties which fall within the broad spirit, scope and purpose of this job description and which are commensurate with the role.
Required Job Knowledge and Skills
- Ability to perform job functions with attention to detail, speed and accuracy under pressure of tense/confrontational situations.
- Uphold the Company standards, policies and procedures.
- Prioritize and organize tasks and work area
- Ability to remain calm and resolve problems using good judgement as interpreted by the management
- Follow directions
- Work cohesively with co-workers as part of a team
- Maintain confidentiality of guest/employee information and pertinent hotel data
Experience:
- Minimum of 4 years’ experience in culinary operations with demonstrated success, preferably in the luxury resort sector.
- 2 years supervisory or managerial experience in related disciplines
- 2 years fine dining experience preferred
Education:
- College degree or equivalent work experience
Physical Requirements:
See below Physical conditions description
Location: Downtown San Diego
Employment Type: Part-time (2 Days ONLY)
Reports To: Head Chef
Pay: $25.00 per hour CASH
Hours: Sunday 10:00AM-6:00PM, Monday 5:30AM-2:30PM
DO NOT APPLY WITHOUT RELEVANT EXPERIENCE. See requirements below.
About Us:
Macro Meal Prep San Diego is a fast-growing meal prep company committed to providing healthy, chef-crafted meals to busy individuals and families. We pride ourselves on quality, consistency, and innovation, and we’re looking for a passionate and detail-oriented Prep Supervisor to help lead our kitchen team and scale our operations.
Job Summary:
The Prep Lead is responsible for supporting the Head Chef in the weekly operations of the kitchen. You’ll help lead food preparation and packaging for large-scale production, ensure consistency in food quality, and maintain strict food safety and sanitation standards. The ideal candidate has a passion for healthy food, thrives in a fast-paced environment, and can balance creativity with structure.
Key Responsibilities:
-Assist the Head Chef in planning weekly meal prep menus and testing new recipes.
- Oversee daily kitchen operations and prep line.
- Manage and train kitchen staff, ensuring all food is prepared and portioned to spec.
- Monitor production timelines to ensure efficient meal prep and packaging
- Enforce food safety, cleanliness, and sanitation procedures in accordance with health codes.
- Assist in quality control – from taste to presentation to packaging.
- Support special dietary accommodations and allergen management.
- Fill in for the Head Chef as needed
Requirements:
-DO NOT APPLY WITHOUT KITCHEN SUPERVISORY OR MANAGEMENT EXPERIENCE.
- Speed and Sense of Urgency is a MUST.
- 2+ years of experience as a Sous Chef, Kitchen Supervisor, Kitchen Manager or similar role in high-volume kitchens a MUST.
- Experience in meal prep or catering operations preferred.
- Strong understanding of food safety, kitchen organization, and batch cooking.
- Leadership and team management skills.
- Excellent time management and multitasking abilities.
- Culinary degree or equivalent experience is a plus.
- ServSafe Food Manager certification preferred.
Perks:
Consistent schedule
Opportunities for growth and leadership
Free meals, paid breaks and employee meal discounts
- Collaborative and supportive team environment
Oversees guest and associate satisfaction, maintains brand standards.
Ensures all applicable Food and Beverage laws/regulations and safe food handling procedures are enforced and compliant.
Develops and implements business plans for Food and Beverage and Activites.
Meets or exceeds departmental financial goals.
Relocation Plan Available Shift:1st and 2nd Shift, must be available to work weekends and holidays.
Requirements: Valid U.S.
Driver's License for a minimum of one year.
CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the Food and Beverage, culinary, recreation/activates or related professional area.
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, Recreation/Activities or related major; 2 years experience in the Food and Beverage, culinary, recreation/activities or related professional area.
CORE WORK ACTIVITIES Leading Food and Beverage / Activities Team Manages and supervises all day-to-day operations.
Understands associate positions well enough to perform duties in associates' absence.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Oversees all culinary, restaurant, beverage and room delivery and activites/recreation operations.
Creates and nurtures an environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
Provides excellent customer service to all guests and associates.
Responds quickly and proactively to associates’ concerns.
Provides a learning atmosphere with a focus on continuous improvement.
Provides proactive coaching and counseling to team members.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensures and maintains the productivity level of associates.
Develops specific goals and plans to prioritize, organize, and accomplish work.
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
Sets clear expectations with the associates and department leaders and ensures appropriate rewards are given if expectations are exceeded.
Managing Day-to-Day Operations Utilizes use records to control costs and manage inventory.
Applies knowledge of all applicable laws.
Conducts monthly department meetings.
Maintain controls (e.g., perpetual inventory, food/beverage costs, ordering, stock rotation, etc.) Sets goals and delegates tasks to improve departmental performance.
Monitors progress and leads discussion with staff each period.
Projects supply needs for the departments.
Manages departmental inventories and maintains equipment.
Performs other duties as assigned to meet business needs.
Maximizing Revenues Applies and continually broadens knowledge of offerings with emphasis on current trends.
Schedules staff to forecast and service standards, while maximizing profits.
Assists team in developing lasting customer relationships to retain business and increase growth.
Develops new products and offerings and educates associates.
Manages department controllable expenses to achieve or exceed budgeted goals.
Understands the impact of department's operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Ensuring Exceptional Customer Service Interacts with guests to obtain feedback on quality and service levels.
Responds to and handles guest problems and complaints effectively.
Empowers associates to provide excellent customer service.
Ensures associates understand service expectations and parameters.
Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
Reviews comment cards and guest satisfaction results with associates.
Participates in the development and implementation of corrective action plans.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Ensures all leaders and associates understand the brand's service culture.
Sets service expectations for all guests internally and externally.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Serves as a role model to demonstrate appropriate behaviors.
Conducting Human Resources Activities Participates in interviewing and hiring of team members with the appropriate skills.
Uses all available on the job training tools to train new associates and provide follow-up training as necessary.
Communicates performance expectations in accordance with job descriptions for each position.
Conducts a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
Ensures associates understand Company, Resort and Departmental expectations and parameters.
Ensures associates are cross-trained to support successful daily operations.
Establishes and maintains open, collaborative relationships with associates and ensures associates do the same.
Schedules associates to business demands and tracks associate time and attendance.
Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to policy.
Observes service behaviors of associates and provides feedback to individuals.
Ensures associate recognition is taking place on all shifts.
Solicits associate feedback, utilizes an “open door” policy, and reviews associate satisfaction results to identify and address associate problems or concerns.
Participates in associate progressive discipline procedures.
Reviews associate satisfaction results.
Additional Responsibilities Complies with all corporate accounting procedures.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluates results to choose the best solutions and solve problems.
Ensures effective departmental communication and information systems through logs, department meetings and property meetings.
MANAGEMENT COMPETENCIES Leadership Adaptability
- Maintaining effectiveness when experiencing major changes in work tasks or the work environment; adjusting effectively to working within new work structures, processes, requirements or cultures.
Communication
- Conveying information and ideas to others in a convincing and engaging manner through a variety of methods.
Integrity: Maintaining and supporting social, ethical, and organizational norms; firmly adhering to codes of conduct and ethical principles.
Leading Through Vision and Values: Leading through vision and values.
Problem Solving and Decision Making
- Identifying and understanding issues, problems and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
Professional Demeanor
- Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing the company in alignment with our core values.
Managing Execution Building and Contributing to Teams
- Participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.
Driving for Results
- Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment of goals; proactively takes action.
Planning and Organizing
- Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.
Building Relationships Coworker Relationships
- Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
Customer Relationships
- Developing and sustaining relationships based on an understanding of customer needs and actions consistent with our core values to always go above and beyond and do the right thing.
Fostering Inclusion: Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute.
Generating Talent and Organizational Capability Organizational Capability
- Understanding and leveraging associate talent and capabilities to meet work needs; supporting the attraction, selection, and/or retention of associates in order to achieve department and business objectives.
Talent Management
- Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise Business Acumen
- Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
Technical Acumen
- Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific challenges.
Basic Cookery
- Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
Cleaning the Kitchen
- The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains.
This includes correctly choosing and applying appropriate chemicals and/or products.
This includes knowing the right equipment to use for each job.
Cooking
- Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
Emergency Procedures
- Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention and reporting incidents and accidents immediately.
Food and Beverage Sanitation
- Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment.
Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
Food Handling
- Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
Food Storage and Rotation
- Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc.
to maintain freshness (“First In, First Out”).
This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
Kitchen Maintenance
- Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
Kitchen Tools and Equipment
- The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
Supply Storage
- Knowledge of proper storage procedures for cookware, flatware, and supplies.
Bar
- Knowledge of general bar operations including local and state liquor regulations; liquor, beer, and wine brands; inventory management for bar operations; preparation and presentation of drinks; management of banquet bar operations; knowledge of Training in Intervention Procedures in the Service of Alcohol or equivalent programs to ensure fluency in safe service of alcohol.
Event Planning
- The ability to connect with customers, detail events, upsell products and services, manage multiple customers at a given time, be detailed orientated, understand and have a working knowledge of catering and event management systems.
Event Services
- Have a working knowledge of standards and procedures for proper meeting room and table set-ups, various meeting room and table configurations and the set-up of staging and dance flooring.
Event Technology
- Have a working knowledge of audio, video, projection, conferencing, lighting, computer and internet equipment in order to set-up, operate, maintain, and troubleshoot equipment for events.
Food Production and Presentation
- Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
Willingness to adhere to internal company standards.
General Event Management
- The ability to have a working knowledge, understanding of polices, procedures and standards of the event management department to include, event planning, event operations and event technology for different types of events.
Bar Concepts
- Promotion of beer, wine, and spirits to drive awareness and sales; marketing restaurant and bar concepts and events; knowledge of industry trends in food, beverage, and design to maintain competitive.
Dining
- Knowledge of procedures and techniques for seating guests; menu content and creation; POS system; taking dining and room service orders; room service delivery, etiquette, safety, and security; amenity process and delivery; Food and Beverage service standards, service cart setup.
Finance/Accounting
- Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
Food and Beverage Inventory
- Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
Food and Beverage Marketing
- Knowledge of local and internal marketing efforts to drive revenue.
Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
Food and Beverage Sanitation
- Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment.
Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
Restaurant/Event Room Operations
- Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, break down of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high quality dining environment (music, lighting, temperature), as well as opening and closing.
Retail Management
- Knowledge of general shop keeping guidelines for creating displays, tracking inventory, and purchasing.
CPR and First Aid
- The ability to identify and apply basic first aid treatment to injured persons until they can be taken for medical care (e.g., bandaging cuts, applying pressure to bleeding wounds, and soothing burns).
This includes knowledge of CPR and first aid procedures and supplies (e.g., bandages, ointments).
Fitness Equipment
- The ability to use, demonstrate, and maintain fitness equipment, including weight training and cardio machines and core/stability training equipment.
This includes knowing the purpose of each machine, the muscle groups it targets, how to use it safely, and understanding machine settings and their associated function.
Fitness Instruction
- The ability to provide instruction on fitness to groups or individuals, including leading fitness classes (e.g., aerobics, spinning, strength training), instructing on proper warm up and stretching techniques, demonstrating exercises to meet specific needs, and identifying when someone should not exercise (e.g., they have identified a medical condition on the Health Questionnaire or they are showing signs of distress while exercising).
This also includes applicable training certifications.
Generating Enthusiasm
- The ability to convey energy and enthusiasm for recreation activities and to share that enthusiasm and excitement with other employees and guests.
Group Activity Planning
- The ability to identify, create, and/or develop unique and creative activities that are enjoyable and safe for guests.
This includes knowledge of activities that are appropriate and interesting for different target groups (e.g., children of various ages, older adults, males, females) and at a variety of activity levels.
Payment Process
- Knowledge of policies and procedures involved in processing different types of sales transactions and payment methods, including credit cards, personal checks, traveler checks, coupons, gift certificates/cards, or store credit strategies.
Recreation/Fitness Center Services
- Knowledge of fundamentals related to fitness and recreation on land and in water.
Revenue Management
- Knowledge of total hotel revenue management concepts, processes and strategies (including sales cycles and trends, account management, pricing, and inventory management).
Basic Competencies
- Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills
- Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning
- Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension
- Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension
- Demonstrates understanding of written sentences and paragraphs in work-related documents.
Writing
- Communicates effectively in writing as appropriate for the needs of the audience.
Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
Chef de Cuisine and Sous Chef – Upscale Mediterranean Restaurant
$80,000 - $110,000 + Bonus
Join this local restaurant group as the Chef de Cuisine or Sous Chef, responsible for overseeing culinary operations of this Mediterranean upscale restaurant, complete with excellent benefits, salary, and career growth opportunity.
COMPANY:
- Local restaurant group with 4 concepts and growing!
- Strong leadership with clear direction
- Highly skilled and experienced team with very low management turnover
BENEFITS & FEATURES:
- Medical, Dental, Vision, and Life Insurance
- Great, well-functioning management team
- Outstanding cuisine you can be proud of
- Highly competitive salary
- 2 weeks paid vacation
- Bonus potential
YOUR ROLE WITH THE COMPANY:
The Chef de Cuisine is responsible for managing all culinary operations of the restaurant. Primary duties and responsibilities include:
- Oversee all daily back-of-house operations, ensuring seamless execution of prep, service, and kitchen performance
- Maintain exceptional standards of food quality, presentation, and consistency across all menu offerings
- Support seasonal menu development and culinary innovation in alignment with the restaurant’s Mediterranean concept
- Lead, train, and inspire the culinary team, creating a collaborative and high-performance kitchen culture
- Manage the execution of private events and group dining by ensuring strong culinary preparation, organization, and service standards
- Direct scheduling, labor management, and food costing to drive efficiency and support profitability
- Ensure full compliance with sanitation, safety, and health department standards while maintaining an organized kitchen environment
- Lead by example with a hands-on presence during service, supporting the line and driving execution at a high level
The Sous Chef is responsible for assisting in managing culinary operations of the restaurant. Primary duties and responsibilities include:
- Support culinary leadership in leading back-of-house operations, ensuring smooth execution of service and day-to-day kitchen performance
- Contribute fresh culinary ideas that help evolve and modernize menus, food offerings, and overall kitchen programming
- Lead by example in a hands-on capacity, working the line alongside the team while maintaining consistency, urgency, and excellence in execution
- Oversee food quality, presentation, and plate consistency to ensure every dish meets high culinary and guest experience standards
- Assist in menu development by incorporating seasonal, high-quality ingredients and contributing to creative, market-driven dishes
- Manage kitchen scheduling, labor deployment, and food costing to support operational efficiency and financial performance
- Train, mentor, and motivate kitchen team members while fostering a collaborative, accountable, and high-performing work environment
BACKGROUND PROFILE:
- Chef de Cuisine: 3+ years of experience as a Chef de Cuisine for a high volume ($8M+) upscale full-service restaurant
- Sous Chef: 2+ years of experience in a Sous Chef, Kitchen Manager, or other culinary leadership role in an upscale or high-volume restaurant environment
- Strong knowledge of food costing, labor management, and scheduling, with the ability to support both quality and profitability goals
- Background in Spanish, Italian, or Mediterranean cuisine strongly preferred
- Ability to thrive in a fast-paced environment while maintaining composure, organization, and high standards of execution
- Passionate about hospitality, highly energetic, and detail-oriented, with a commitment to excellence in both food and guest experience
EOE – EQUAL OPPORTUNITY EMPLOYER
executive sous chef
Location: 15 W Broughton St., Savannah, GA (on-site)
Status: Full-time. Offering a competitive salary based on experience.
Benefits include: health, dental, vision, and paid time off
OVERVIEW OF LA VETTA
La Vetta, a new Italian dining destination from Southern Cross Hospitality, is seeking passionate
hospitality professionals to join the team as we prepare to open this spring in downtown
Savannah. The kitchen is led by a chef with 1* Michelin Star. The cuisine will reimagine the spirit
of Italian heritage through a modern global lens, emphasizing seasonal ingredients, innovative
cooking methods, and sleek plating that never compromises true Italian tastes. To support this
vision, we are building a team that is polished without being stiff, and precise without losing
warmth. From the kitchen to the dining room and bar, every team member plays a vital role for
our guests.
THE ROLE
The Executive Sous Chef is responsible for the systematic execution of kitchen operations. This role focuses on maintaining production schedules, ensuring rigorous quality control, and
managing the kitchen’s financial performance through labor control and waste prevention, in
close alignment with the EXECUTIVE CHEF.
As an Executive Sous Chef, you will be responsible for the following duties:
- Monitor and report on waste-tracking systems and portion control protocols. Ensure
- consistent quality, taste, and presentation of all dishes served.
- Oversee goods receiving, ensuring all products meet quality standards and are processed
- through FIFO and systematic labeling procedures.
- Ready to act as the central communication point (The Pass) during service, managing
- ticket flow, timing, and cross-departmental coordination.
- Direct the culinary brigade on shift, ensuring adherence to professional conduct,
- sanitation codes, and operational efficiency.
- Assign specific duties to each staff member, instruct and keep coaching them at all times
- throughout the production, and ensure that all standards are met and kept according to
- recipe presentation and portion size.
- Check the quality of the product and consistency at all times to meet standards. Oversee
- food preparation and production to maintain high standards during service.
- Coach and inform his staff on any new menu, new method, and special events, and follow
- up on any problem or situation that needs improvement.
- In the absence of the Executive Chef, assumes responsibility of being fully in charge of
- the department at any time required.
- Supervise ordering, receiving, and storage of food supplies to maintain freshness and
- quality.
- Maintain proper kitchen documentation, including temperature logs, cleaning schedules,
- and HACCP records.
- Plan staff schedules to ensure optimal coverage while controlling labor costs.
- Ensure kitchen equipment is properly maintained and operational at all times.
- Drive continuous improvement in kitchen efficiency, workflow, and productivity.
- Handle guest feedback related to food quality and implement improvements when
- required.
QUALIFICATIONS
- Proven experience in leadership roles within high-volume, high-standard culinary
- operations.
- Advanced proficiency in kitchen language, inventory management, and cost-control
- systems.
- Degree or Higher National Diploma in Culinary/Hospitality/Hotel is preferred but not
- essential.
- Strong culinary expertise with the ability to manage multiple sections.
- Strong leadership and team management skills.
- In-depth knowledge of food safety regulations and HACCP standards.
- Ability to work under pressure in a fast-paced environment.
TO APPLY
Email your Resume and a Cover Letter to
Subject line: CHEF DE PARTIE - (Your Name)
