We're looking for an experienced executive Chef with
an excellent background in fine dining. You are able to
commit for a longer period of time (3 years). We are
ambitious and want to develop the best seafood
restaurant on the Island. Kitchen team consists of 11-
15 staff members.
Assistant Chef needed for Camp Skylemar in Naples, Maine. June 11 - August 26. We serve three restaurant quality meals per day to 300 people, and host a number of themed banquets.
We seek highly-motivated, hard working individual, with solid background in cooking, baking and special diets (vegetarian, gluten free, lactose free). Responsibilities include food preparation, menu planning, dining room/meal service and supervision of a staff of eight kitchen workers.
Living accommodations provided (if needed), plus all meals, laundry service, and salary of $700 - $900 per week (depending on experience).
Apply online at www.skylemar.com/staff
We are seeking a Sous Chef I (one) for the
Colorado Convention Center.
For more information, or to apply now, you
must go to the website below. Please DO NOT
email your resume to us as we only accept
applications through our website.
Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests.
With Benihana's service and cooking procedures:
*Greets and welcomes guests within 15 minutes of their teppan order(s).
*Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and non offensive.
Shift Flexibility: Must be able to work different shifts, include holidays, nights and weekends. Must be able to work overtime as required.
Apply Here: http://www.Click2apply.net/hwp28kydmcn9c9bf
Contributing to menu design, primarily for the restaurant.
Forecasting, ordering & ensuring safe receipt and storage of foodstuffs.
Developing & training of culinary onsite staff.
Scheduling and overseeing cleaning, deep cleaning, maintenance & HACCP onsite.
Maintaining a safe food and working environment.
Skills and Experience:
Minimum Diploma in Professional Cooking HETAC Level 8 or BA in Culinary Arts or City and Guilds 706 1 & 2
3 yearsâ€™ experience in a similar role
Good communication skills, both verbal and written in dealing with staff, colleagues, suppliers, clients and customers
The ability to prioritize tasks and manage a small team
Need an energetic, experienced Sous Chef/Cook with a strong baking/pastry background. Must have a high attention to detail, ability to work with various dietary/food allergy needs, a positive attitude, and a flexible schedule.
QUALIFICATIONS: Seeking experienced Chefs. Supervise high volume line and banquet kitchen operations. Strong hands-on line skills and moderate sized upscale banquet experience. Skills in food and labor cost control, scheduling, purchasing, menu planning, custom menus, and inventory control. Train and develop staff, Sous Chef. Monitor company standards. Good people skills, team leading skills and high energy. Passion for quality food, food safety and sanitation.
BENEFITS : Season ending bonus ! Up to $ 3500 / month. Inexpensive Lodging and meal package. Park activity discounts; season end positions with WR Hospitality, top regional company. www.wrhospitality.com
Historic Mountain Lake Lodge
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