Job Opportunities

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Specific Local Culinary Opportunities

Job Opportunity January 11, 2024

CHEF DE CUISINE

Job Opportunity October 13, 2023

Job Opportunity August 7, 2023

EXECUTIVE CHEF
BLACKSBURG, VA

The Inn at Virginia Tech and Skelton Conference Center is looking for an Executive Chef to lead the culinary team of the Preston’s restaurant. The ideal candidate will be creative, motivated, and a hands-on leader in the kitchen! Our successful candidate will have knowledge of developing and creating menus that will align with the vision of the restaurant and any of our themed banquet events. The Executive Chef will be able to respond in a professional and courteous manner to our guests, and our team, and will enjoy being a leader who teaching others the culinary arts and actively participates in developing the culinary team.

This is a full-time position; salary range is $80,000 to $110,000 commensurate with experience. The position is eligible for and incentive plan and full benefits that include health, dental, and vision insurance, 401K, short-term and long-term disability insurance, and paid leave to name a few.

We have a stunning property located on the campus of Virginia Tech. This can be a NEW place to expand your knowledge and utilize your abilities. Join us at the Inn at Virginia Tech and Skelton Conference Center. Inspiring ways to “Delight” our guest with every employee interaction. We’ve created a place where YOU feel at home in Blacksburg, VA.

Overview:

The Executive Chef is responsible for the successful operation and administration of the culinary department to include stewarding. The Executive Chef must ensure that the culinary department is continually balanced by focusing on both providing an exceptional culinary experience to every guest and maximizing department profitability. The Executive Chef is responsible for ensuring that all kitchen operations are carried out professionally, to standards and at the highest level of service. The Executive Chef will achieve desired outcomes by planning, implementing, and controlling effective departmental strategies that drive results and through the creation, development, and maintenance of a competent, motivated, and empowered culinary staff. The Executive Chef will effectively lead, train, coach, motivate, engage, and provide feedback to the culinary staff, supervisors, and managers daily. The Executive Chef will always maintain a hands-on approach to all culinary operations.

Key Duties & Responsibilities:

Create and execute innovative culinary strategies that will drive the hotel to exceed guest satisfaction and revenues.
Maintain a hands-on approach to all culinary operations.
Work collaboratively with all members of the food and beverage team in menu planning, development, and execution.
Ensure all kitchen and stewarding staff and management are properly trained to standards and able to carry out the operations of each department.
Work closely with department managers to develop them both personally and professionally.
Drive outlet revenues through strategic marketing, promotion and up selling efforts.
Calculates accurate, theoretical, and weighted food costs. Coordinates with accounting for food costs.
Estimates production needs on a daily and weekly basis. Communicates production needs to “key” kitchen associates daily.
May schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Work with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards.
Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Establish standards for personnel performance and customer service.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
Train workers in food preparation, and in service, sanitation, and safety procedures.
Coordinates with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and any group information.
Coordinates with Catering, Conference Services and Banquet Departments for catering procedures, Banquet Event Orders (BEO’s), and weekly forecast meetings.

Education and Experience:

Bachelor’s Degree (Four Year College or University) preferred: or 6 Years Work Equivalent
Experience with hotel restaurant systems such as MICROS is required. Certificates & Licenses: Serve Safe, TIPS or Care Certified Other Requirements: Previous experience in hotel restaurants required. Management experience required.
Excellent computer skills needed including familiarity with Microsoft Office.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.

APPLY: https://apply.jobappnetwork.com/clients/20594/posting/9156736/en?city=Blacksburg&keywordsFilter=&utm_source=crestlinehotels.com

Damon Strickland, CHA
Area General Manager
The Inn at Virginia Tech and Skelton Conference Center
901 Prices Fork Road
Blacksburg, Virginia 24061
P-540-231-0101

Job Opportunity August 7, 2023

To be considered for this outstanding opportunity all cover letters and resumes should be
received as quickly as possible but no later than August 24, 2023. All information received will be
kept in the strictness of confidence.

Professionals who meet or exceed the established criteria are encouraged to send a
compelling cover letter addressed to Michael Zusack, CCM, General Manager / COO
outlining their qualifications, experience, interests, and why Manasquan River Golf Club
and the Jersey Shore area will be beneficial for you, your family, and your career along
with their resume to:

Job Opportunity July 28, 2023

Executive Chef – Sports & Social Washington

Check out this job: https://www.indeed.com/viewjob?jk=04ffc3c2e69793ec

Job Opportunity December 30, 2022

Check out this job at Live! Casino & Hotel: Asian Cuisine Sous Chef – Luk Fu – Maryland
https://www.linkedin.com/jobs/view/3385058829

Job Opportunity December 30, 2022

Check out this job at Live! Casino & Hotel: Lead Cook III – Banquets – Maryland
https://www.linkedin.com/jobs/view/3309945695

Job Opportunity December 16, 2022

Lead Cook III – Banquets – Maryland

Check out this job at Live! Casino & Hotel: Lead Cook III – Banquets – Maryland
https://www.linkedin.com/jobs/view/3309945695

Job Opportunity December 5, 2022

Asian Cuisine Sous Chef – Luk Fu – Maryland

Check out this job at Live! Casino & Hotel: Asian Cuisine Sous Chef – Luk Fu – Maryland
https://www.linkedin.com/jobs/view/3385058829

Job Opportunity November 14, 2022

Sous Chef – David’s – Maryland

Overview
The Sous Chef is responsible for the supervision and coordination of activities in preparing and cooking foods.

Responsibilities

Where You’ll Make an Impact

Develops and manages the food cost according to the budget.
Implement programs and processes to reduce and control loss time injuries.
Manages and schedules staffing levels to maintain budgeted level of employment and coverage to assure a positive gaming experience for guests to Maryland Live Casino.
Developing staff, to include training, interviewing for hires, conducting disciplinary counseling and conducting performance evaluations.
Cooks, carves meat, portion control, prepares new dishes, sauces and garnish.
Review all kitchen activities, processes and promotional ideas with the Executive Chef.
Monitor and adjust performance to local competition.
Meet with departmental directors and managers as necessary.
Other duties as assigned.

Qualifications

Skills You’ll Need to Succeed

Ability to analyze and interpret restaurant operational results.
Ability to solve complex problems.
Knowledge of sanitation laws and health regulations and applicable OSHA regulations.
Ability to perform assigned duties under pressure.
A variety of task and deadlines requires irregular work schedule.
Ability to perform in an interruptive office environment.
Accuracy in completing assigned duties in a timely manner.

Learn more and apply: https://mdcareers-livech.icims.com/jobs/5649/sous-chef—david%27s—maryland/job

Job Opportunity April 27. 2022

Job Opportunity April 26, 2022

Prep Cook- Viceroy DC

Cultivate your career with Viceroy Hotel Group and be a part of the incredible Viceroy Washington DC!

If you are inspired by challenges in a fast-paced environment, are thoughtful in your approach to opportunity, and if you possess a true passion for hospitality and genuine service, we are interested in speaking with you about our groundbreaking opportunity for Prep Cook.

The Prep Cook is responsible for the day-to-day operations on line and production service. He/ She is expected to participate in all mise en place functions according to the chef’s specifications and ensure that all processes and procedures are adhered to according to Viceroy’s brand standards and employee handbook.

General Responsibilities include but are not limited to:

Make certain that you have all the supplies necessary to execute service
Participate in the preparation of the storeroom requisitions.
Assure all equipment (ovens, grills, burners, salamanders, and fryers) ready for use.
Station ready with all supplies & cooking utensils
Review each line item and check the amount on hand.
Make sure sanitation adhered to including HACCP documentations
Check par amount and ensure that line is ready for service.
Communicate production progress to the chef de partie or chef on duty
Create professional working relationships amongst all fellow colleagues

QUALIFICATIONS:

Basic reading skills and basic oral proficiency in the English language.
Must be willing to work a flexible schedule in order to accomplish all major responsibilities and tasks.
Must work in a safe, prudent and organized manner.
Must have the ability to handle multiple tasks at one time
Sanitation and HACCP proficiency
Minimum of 1-2 years of prep cook experience in comparable environment.

PHYSICAL REQUIREMENTS

Sitting, Standing/walking, Stair Climbing for an extended period of time

Side bending from sitting to reach into various shelves for products

Must be able to lift 40 lb. boxes occasionally

Viceroy Hotel Group is a leading hotel company that combines desirable location, unique design, destination dining and personalized service that touches the heart and soul of our guests. As an industry leader in creativity and innovation, our hotels draw upon the diverse backgrounds and talent of our extraordinary team for optimal success. If you are interested in working for a company with endless opportunities for advancement and growth, please apply online: www.viceroyhotelsandresorts.com/careers

Viceroy Hotel Group participates in the Department of Homeland Security’s E-Verify Program to verify the employment eligibility of all newly hired employees. EOE.

Executive Sous Chef- Hotel Zena

Cultivate your career with Viceroy Hotel Group and be a part of an incredible new hotel in Washington, DC!
Hotel Zena is a bold new cultural hub celebrating female empowerment through provocative art, design, and exciting and relevant programming. Centrally located to the downtown business district, Dupont and Thomas circles, and the Convention Center – Hotel Zena welcomes those who have passion for being part of a bold new story.

If you are inspired by challenges in a fast-paced environment, are thoughtful and entrepreneurial in your approach to opportunity, and if you possess a true passion for hospitality and genuine service, we are interested in speaking with you about our groundbreaking opportunity for Executive Sous Chef.

Scope of this position:

Oversee, supervise, and approve all preparations, quality, portions, specifications, and presentations of all food produced. This is to include all outlets including, room service and rooftop bars.

Staff and schedule for all areas of food production to ensure labor costs that are budget-driven while also meeting the expectations of service standards.

Working closely with the Director of Food and Beverage, the Executive Sous Chef will direct and assist in the purchasing of all food and dry goods needed to operate to the standards of the hotel

Responsible for purchasing quality, freshness and price effectiveness to meet guest expectations and budget guidelines.

Cleanliness of all related areas is of primary concern to this position. All coolers, floors, equipment, storerooms, and colleague restroom areas are a direct responsibility of the Executive Sous Chef, whether directly or indirectly under his/her supervision.

Colleague hygiene is to be monitored by the Executive Sous Chef for all colleagues under his/her supervision. All hotel policies shall be adhered to according to the colleague handbook.

Teach and supervise food sanitation and handling practices to ensure compliance all applicable laws.

Perform other related duties as required.

Comply with all company policies and procedures pertaining to this position and its duties.

Qualified candidates will possess the following:

Maintain consistent verbal and written communication with colleagues and guests.

Ability to develop menus based on restaurant concepts required.

A minimum of 1-2 years’ experience as an Executive Sous Chef in a similar size operation with experience in Food and Beverage Management as well.

Experience in a lifestyle hotel/resort background preferred.

Excellent knowledge of computer accounting programs, math skills, as well as budgetary analysis capabilities required.

Ability to lead and manage in an organization where people are considered the most important asset.

Bilingual (English and Spanish preferred).

Viceroy Hotels & Resorts participates in the Department of Homeland Security’s E-Verify Program to verify the employment eligibility of all newly hired employees. EOE.

Line Cook- Hotel Zena

Cultivate your career with Viceroy Hotel Group and be a part of an incredible new hotel in Washington DC!

Hotel Zena is a bold new cultural hub celebrating female empowerment through provocative art, design, and exciting and relevant programming. Centrally located to the downtown business district, Dupont and Thomas circles, and the Convention Center – Hotel Zena welcomes those who have passion for being part of a bold new story.

If you are inspired by challenges in a fast-paced environment, are thoughtful and entrepreneurial in your approach to opportunity, and if you posses a true passion for hospitality and genuine service, we are interested in speaking with you about our groundbreaking opportunity for Line Cook.

The Line Cook is responsible for the day-to-day operations on line and production service. He/ She is expected to participate in all mise en place functions according to the chef’s specifications and ensure that all processes and procedures are adhered to according to Viceroy’s brand standards and employee handbook.

General Responsibilities include but are not limited to:
• Meetings: Daily Operation Stand Up, Monthly Department Meetings, One-on-One Meetings with supervisor
• Make certain that you have all the supplies necessary to execute service
• Participate in the preparation of the storeroom requisitions.
• Assure all equipment (ovens, grills, burners, salamanders, and fryers) ready for use.
• Station ready with all supplies & cooking utensils
• Review each line item and check the amount on hand.
• Make sure sanitation adhered to including HACCP documentations
• Check par amount and ensure that line is ready for service.
• Communicate production progress to the chef de partie or chef on duty
• Create professional working relationships amongst all fellow colleagues

QUALIFICATIONS:
• Basic reading skills and basic oral proficiency in the English language.
• Must be willing to work a flexible schedule in order to accomplish all major responsibilities and tasks.
• Must work in a safe, prudent and organized manner.
• Must have the ability to handle multiple tasks at one time
• Sanitation and HACCP proficiency
• Minimum of 1-2 years of prep cook experience in comparable environment.

PHYSICAL REQUIREMENTS
• Sitting, Standing/walking, Stair Climbing for an extended period of time (6-8 hours/day)
• Side bending from sitting to reach into various shelf’s for products
• Standing long periods of habitually performing same task
• Must be able to lift 40 lb. boxes occasionally

Hotel Zena participates in the Department of Homeland Security’s E-Verify Program to verify the employment eligibility of all newly hired employees. EOE.

Line Cook- Viceroy DC

Cultivate your career with Viceroy Hotel Group and be a part of the incredible Viceroy Washington DC!

Viceroy DC participates in the Department of Homeland Security’s E-Verify Program to verify the employment eligibility of all newly hired employees. EOE.

Job Opportunity April 22, 2022

Private Chef

**Only local candidates will be considered.**

Family in McLean, Virginia, just outside of Washington, D.C., seeking private chef to prepare lunch and dinner, Monday – Friday. Health-conscious cuisine using farm-to-table concepts. Creative, imaginative menus appreciated. 2 parents, 4 children pre-teen/teens.

Ideally, chef has culinary degree with 10+ years experience.

Business lunches 1-2x/month for 2 – 4 guests, cocktail receptions, sit-down dinners for up to 12. With larger events, extra staff brought in to help with prep, serving, clean-up.

Health insurance plan contribution, 2 weeks paid vacation per year, 5 sick days allowance per year and 6 federal holidays. Background check and confidentiality agreement required. Local candidates only.

***Salary depending on experience***

Job Type: Full-time

COVID-19 considerations:
We prefer employees who are vaccinated for Covid-19, including a booster.

To Apply contact Gregory Sharpe at gregsharpe0223@comcast.net

Job Opportunity March 25, 2022
Executive Chef
Multi-Outlet
Washington D.C.
Salary: 140k + 20% bonus and benefits

As Executive Chef, you will be responsible for managing and overseeing the culinary operations. We
are looking for someone who knows the importance of quality, is knowledgeable and understands
flavor profiles and ingredients and who has a passion for continued development
Executive Chef Responsibilities:
• Directing and managing all foodservice & preparation activities at the highest quality
and standards
• Creating and implementing new seasonal menus
• Developing and documenting standard recipes for menu items.
• Management of orders; including – food, supplies, equipment, and all other kitchen
items.
• Adhering to kitchen hygiene standards and complying with all applicable policies and
rules relating to sanitation and health regulations.
• Managing all staffing activities, including daily assignment of kitchen roles and training
and managing the culinary team to use best practices for food preparation, production,
and presentation.
• Scheduling and coordinating the daily staffing needs.
• Plans and executes daily and weekly team meetings.
• Hiring, new employee training, and performance reviews
• Lead by example to create a team atmosphere allowing the team to work efficiently and
professionally.
• Responsible for delivering food & labor targets with a consistent focus on margin
improvement.
Executive Chef Traits:
• Must have knowledge of a wide variety of food processes and cuisines.
• Excellent time management, communication, and leadership skills
• Lead a team by example and delegate tasks appropriately in a fast-paced environment.
• A positive attitude with the ability to bring out the best in your team members.
• Ability to work well under pressure and problem solve in any situation.
• Knowledge of kitchen equipment and processes, safety, and sanitation regulations.
• Work within budget
Empowered Hospitality and our clients are equal opportunity employers. We celebrate diversity and are
committed to creating an inclusive environment for all employees.

For more information, please contact;
Emily Tracy, emily@empoweredhospitality.com, (917) 991-5943

Job Opportunity March 25, 2022

Job Details – SOUS CHEF
Washington D.C.
Salary 65k

WHO WE ARE:
A Michelin-rated restaurant that features a menu driven by the seasons and ingredients sourced
from local partners in and around the DMV area. Menus change regularly based on what is available
from our partner farms including our innovative beverage program which incorporates local
producers, trim from the kitchen, and seasonal flavors.
We seek to offer an approachable menu with integrity – both in concept and execution. All proteins
are butchered in house, seafood is carefully selected from local fishermen and vendors, soups and
sauces are based on the restaurant’s own stocks and artisan breads are baked fresh on-site daily.
With prix fixe and a la carte menus as well as a tasting menu exclusive to the chef’s counter and a
ghost kitchen sandwich shop, we are both a neighborhood destination and a place to celebrate a
special occasion or milestone.
Our professional management and front of house team brings experience, skills and dedication to
match those of the kitchen. Our service is honest, warm, and welcoming, while maintaining a high
level of professionalism and a commitment to being detail oriented.
Each team member shares our belief in the power of respect, fostering a spirit of collaboration and
pride of ownership. From the very first of season tomatoes hand-carried in by the farmer who grew
them to a Napa wine that you won’t find distributed anywhere else in DC, we share a desire for
continued learning and a passion for food & beverage.
Position Overview:
The Sous Chef is responsible for providing effective leadership to drive sales and hospitality at the
highest level with focus on techniques and execution of the Chef de Parties, prep cooks and
dishwashers.
All aspects of our business will be done by promoting and living our value system, operating under
our guiding principles and promises. These include daily operations, profitability, marketing,
recruiting and development of their team at all levels.
We’ll expect you to build a team and lead by example while uplifting our staff in our fast-paced,
hospitality focused environment.
Ultimately, you will ensure our restaurant runs smoothly, your team is informed, engaged and
empowered and guests have pleasant dining experiences.
Responsibilities
• Leads kitchen team with the Executive Chef
• Recipe creation through collaborative daily menu meetings with Executive Chef and team
• Provides guidance to kitchen staff members in all areas of kitchen execution

• System implementation
• Oversees kitchen ordering, receiving and inventory
• Ongoing focus of kitchen cleanliness and organization
• Ensures a first-in, first-out food rotation system and verifies all food products are properly
dated and organized for quality assurance
• Trains and continuously educates new kitchen employees to restaurant and kitchen
standards
• Manages food and product ordering by keeping detailed records and minimises waste, plus
works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with Executive Sous Chef to maintain kitchen organization, staff ability, and training
opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Coordinates with restaurant management team on supply ordering, budget, and kitchen
efficiency and staffing
• Educates new and current employees on proper guest service practices
• Establishes relationships with all guests to ensure repeat visits
Requirements
• Ability to put forth maximum effort on a daily basis while maintaining a positive attitude
• Must exude hospitality, hard work, focus, execution and friendliness and be able to draw
those same traits from your culinary team
• Must have ability to take direction and be open to continuous education and continually
educating your team
• 3-5 years proven work experience as a Sous Chef or higher role
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall
ingredients and dishes to inform guests and educate culinary and service team
• Strong leadership, motivational and people skills
• Culinary financial management skills
• Culinary degree or relevant certifications a plus
Reasons to join our team include:
• Competitive Base Salary
• Paid Vacation
• Shift Meals
Empowered Hospitality and our clients are equal opportunity employers. We celebrate diversity and are
committed to creating an inclusive environment for all employees.

For more information, please contact;
Emily Tracy, emily@empoweredhospitality.com, (917) 991-5943

Job Opportunity March 4, 2022

COOKS NEEDED

I am in need of 2 or 3 cooks to work in Prince William County at Prince William Forest Park, The program is called Nature’s Bridge were we feed middle school aged kids 3 meals a day, Monday through Friday beginning in mid-April through the end of June and then the program starts up again in September and runs through November. It is a seasonal position with opportunities during the summer in other locations that I run. The candidates would need to drive as this location is not metro accessible. This link and the attached map will show you where it is. exact location/address of the dining hall: 16450 Pleasant Rd, Manassas, VA. The pay rate that I offer is $18. Per hour with full time and part time positions available.

JOB SUMMARY
The Cook assists the Chef or General Manager by preparing, cooking, and serving food.

ESSENTIAL FUNCTIONS
Prepare and cook food items according to recipes, daily menus, and supervisor instructions.
Clean and inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
Operate food station, including performing station checklist, temperature log, counter meeting, and signage.
Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.
Monitor menus and spending in order to ensure that meals are prepared economically.
Maintain awareness of safety issues, and report them immediately to your manager.

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE
Partial High School education required; High School Diploma/G.E.D. preferred.
Culinary knowledge.
Food Safety certified and strong sanitation habits.
Strong customer service abilities; actively looks for ways to assist customers and coworkers.
Ability to recognize when a problem has occurred and communicate it to management.

PHYSICAL AND MENTAL REQUIREMENTS
Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment.
Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally.
Ability to stand for the entire work day.
Climbing steps regularly.
Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas.
Reading and writing work-related documents in English.
Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
Constantly communicates and receives verbal communication with other employees in fast-paced kitchen.
Physical presence at the job site is essential to perform job duties.

TO APPLY: Guest Services at https://guestservices.csod.com/ux/ats/careersite/4/home/requisition/3645?c=guestservices

Job Opportunity February 19, 2022

Executive Sous Chef at Metropolitan Club

The Metropolitan Club of the City of Washington is in search of an Executive Sous Chef. The ideal candidate is self- motivated and a team player; career minded, detail-oriented and capable of producing the diversity required in a traditional club with progressive palates. Work in partnership with the Executive Chef advancing standards, menu evolution, innovation, and overall sanitation standards. This individual will assume Executive Chef’s responsibilities in his absence. As such the right professional must be dedicated to their career/profession and growing as a leader.

Job opportunities are posted and can be found at meyersassociates.com/category/jobs/

Job Opportunity April 26, 2021

Executive Chef and Sous Chef at Sonesta

As the fastest growing hotel chain in the US, we now have thousands of new roles for talented people like you to become part of our expanding, amazing team. Click the red button below to search and apply for our many open roles in our current hotels and at corporate; OR click the green button to receive alerts when new roles become available. Join us. We can’t wait to meet you!

Sonesta job opportunities are posted and can be found at www.sonesta.com/careers

Job Opportunity April 15, 2021

Executive Chef at Sage Hospitality

Overview

King & Rye Restaurant, located in The Alexandrian Hotel in Alexandria, Virginia, is seeking an Executive Chef. The person in this position will lead the culinary team and will be responsible for the Restaurant, Cocktail Garden, and 10k square feet of meeting space. Our food & beverage operation will provide the executive chef ample opportunity to create a culinary experience that will draw guests and customers to our hotel & conference center.

Click for more and to apply.

Job Opportunity March 26, 2021

Executive Sous Chef

Overview

Kings Dominion has a full time, year round Executive Sous Chef position open. The Executive Sous Chef is responsible for coordinating the production of food for all in‑park locations, picnics and catering events and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment’s notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks.

Learn more and APPLY: https://jobs.cedarfair.com/job-detail/12502808/executive-sous-chef-doswell-va/

Job Opportunity March 19, 2021

Sous Chef

· Use management and organizational skills to the ensure efficient operation of all Primland kitchens, while supporting Primland’s culinary management team

· Ensure the food prepared in Primland’s kitchens is coordinated for timeliness and meets Primland standards, for all a la carte venues as well as all group and special events

· Ensure quality control of all food leaving the kitchen

· Guide and train culinary and stewarding staff in proper techniques in food preparation, storage, and equipment maintenance and cleaning

· Ensure daily maintenance and organization of food inventory in all storage areas

· Assist Chef and Executive Sous Chef with development of menu items on a regular and consistent basis

· Ensure banquet food items are not over produced

· Assist Chef and Executive Sous Chef with development of pick-up sheets and costing sheets

· Assist in the direction of regular product knowledge tastings, bringing dishes to daily lineups to present to FOH service staff

· Participate in development and direction of Culinary training protocols

· Assist in on-boarding of new employment hires, including orientation, training

· Display and cultivate in others a mindset of safety-first for all team members and Primland guests

· Participate in regular Culinary meetings

· Inspire the team!

Temporary Sous Chef

Needed for a luxury resort in the Blue Ridge Mountains: Temporary Sous Chef with luxury high-end and fast casual dining experience. This individual would support current culinary management in the daily operation of four outlets, in-room dining, golf-beverage cart service, banquets, and semi-permanent (outdoor) pop-up concepts. Willingness to get along, be a team below, and show daily enthusiasm required. Interest in living in an outdoorsy setting desirable.

Salary: $5,000 – $6,000/month DOE. Housing provided for two months, 50-55 hr work week

Contact:
RYAN DE RIEUX
Executive Sous Chef
T 276.222.3962 F 276.222.3816
PRIMLAND
2000 Busted Rock Road
Meadows of Dan, VA 24120
T 276.222.3800

Job Opportunity March 5, 2021

Whippoorwill Club Executive Chef – Armonk, NY

Description
Exciting executive chef opportunity with Whippoorwill Club (Whippoorwill) in Armonk, New York, by posting this position on your chapter website and emailing your members. We have published the opportunity on ACF’s national job board, but wanted to reach out to ACF chapters as well.

Founded in 1928, Whippoorwill is a full-service private country club located in Armonk, New York, and represents an important part of its members’ lives by maintaining its traditions and continuing to invest in enhancing its facilities and membership experiences.

Whippoorwill’s clubhouse was recently renovated in 2018 and features both casual and formal dining options as well as popular al fresco dining in the spring, summer and fall. The club has 430 members and has annual F&B revenues of $1.9M (70% a la carte).

Whippoorwill also features an 18-hole Donald Ross/Charles Banks-designed golf course that was recognized by Golfweek in 2018 as a “Top 100 Classic Course.” Other amenities include a new driving range and short-game practice area; six Har-Tru tennis courts and a new Tennis and Golf Performance Center; a new turf management facility; an active junior sports camp program; and an aquatic center.

Whippoorwill is seeking a creative executive chef who is passionate about the culinary craft and embraces the idea of “being the best” and striving for continuous improvement. Successful candidates are experienced leaders who are calm under pressure and have a “team first” mentality. And they have experience delivering a culinary program that competes with the exceptional dining experiences found in New York City and Westchester.

Salary is open and commensurate with qualifications and experience. This position offers an excellent benefits package including professional development.

Visit this link to view a brief video about the opportunity: http://bit.ly/whippoorwill-video

For more details about Whippoorwill Club, the job description, and instructions on how to apply, review the attached PDF or visit: http://bit.ly/whippoorwill-profile

Job Opportunity January 4, 2021

Atlas Brew Works Half Street Tap Room General Manager – Washington DC

Description:
DC’s own Solar Powered Craft Brewery is seeking an energetic and qualified hospitality veteran to join our growing team to manage our newest location steps from Nationals Park.

The Half Street Taproom General Manager is a vital part of the Atlas team and oversees a key component of our guest experience, brand, and growth. The General Manager is responsible for managing our team of Tap Room team, procuring supplies, and most importantly ensuring quality of service for our valued guests.

Atlas offers competitive compensation including health insurance, company sponsored retirement plan and flexible time off.

Responsibilities
The Half Street General Manager is responsible for overseeing the day to day operations of the Half Street Tap Room including, but not limited to:

Ensuring guests enjoy a hospitable environment and the freshest local craft beer served by knowledgeable and friendly staff
Hiring, training, and supervising staff.
Creating and maintaining a daily, weekly, and monthly schedule for staff and events.
Working with our food partner to ensure clear communication and standards from back of the house.
Holding staff accountable to company standards.
Proper evaluation and execution of opening and closing procedures.
Implement, maintain, and adjust SOPs.
Set and achieve goals staff, and the taproom.
Maintain a secure, safe, sanitary, and healthy environment by enforcing health and legal regulations.
Performing maintenance, general cleanliness, tap and line system maintenance, and working with the brewing team to coordinate beer rotation schedule.
Ensure fiscal responsibility by managing daily inbound and outbound costs including negotiating, purchasing, and receiving supplies, maintaining and tracking inventory, and controlling labor costs.
Maintain, create, and utilize personnel, monetary, and inventory reports.
Collect and evaluate customer and staff feedback and react accordingly.
Work with all levels of management to achieve goals. Conduct daily staff meetings and weekly management meetings.
Investigate and resolve staff and guest issues in a timely manner.
Grow sales through creative events and promotions

Requirements

A great attitude and desire to create the best hospitality experience for our guests
A minimum of 3 years as a tap room manager or equivalent
Excellent communication and organizational skills.
ABRA certified manager’s license
Knowledge of financial aspects of business operations.
Attention to detail, able to multi-task, and prioritize day to day activities in a fast pace environment. Ability to anticipate and proactively address problems in a fast-paced environment
Basic understanding of beer production.
Craft beer style knowledge and understanding. Cicerone Level 1 preferred.
Positive attitude and ability to work with a diverse set of people.
Self-motivated and exhibiting an aptitude for leading, coaching, and driving excellence
Exceptional customer service skills. Organization and cleanliness are a priority.
Ability to lift 75+ lbs.
Ability to manipulate 165 lbs kegs with/without dolly.
Must be 21+ years of age.

CONTACT

Corey Poole, Director of Operations, Atlas Brew Works LLC

corey@atlasbrewworks.com

Job Opportunity June 19, 2020

Earls Kitchen + Bar

36 years ago, Leroy “Bus” Earl Fuller and his son Stanley Earl Fuller had a simple idea: to create a laid-back burger and beer joint filled with warm, friendly people. The first Earls restaurant opened in Edmonton, Alberta in 1984, and it quickly took off — and Earls has never looked back, opening locations across Canada and all over the US. While much has changed since Bus and Stan opened the first Earls restaurant all those years ago, many things are the same — Earls is still a family-owned business, run by great people who are passionate about serving delicious food and drinks in an inviting environment.

Today, Earls is based in Vancouver, British Columbia and has 67 locations across North America. Earls remains committed to offering guests premium globally-inspired food, with exceptional service in an authentic atmosphere.

The Sous Chef

Our Sous Chefs do meaningful work with big, excited and engaged teams. They’re the anchor for integrity, authenticity and quality, offer coaching and mentorship to up and coming cooks, and hold the standards for quality at heart. Multi-skilled with inventory and financial know-how, the Sous Chef works under the mentorship of the Head Chef to ensure kitchen operations run smoothly. They’re a cheerleader for their team’s success and never miss a chance to celebrate – especially when it comes to the small stuff.

Joining Earls also comes with perks to support you in your personal and professional journey. We’re committed to teamwork, community, and your learning and development. Our ultimate goal is that you leave here with tools in your pocket to live a life you’re on fire for; whether you stay with the company for 5 weeks or 5 (or more!) years.

As the Sous Chef, you’ll:

Create seamless flow of food out of the kitchen through planning and directing food preparation
Maintain zero station downtime through attentive awareness of kitchen tools and equipment
Keep the dollars and cents in check by supporting weekly inventory, labor cost and food cost reporting
Set your team up for success by contributing to kitchen partner scheduling
Coach, mentor and elevate the game of up to 20 line cooks, exercise leadership with your team on and off the line; fill a healthy pipeline of leadership-ready line cooks

What you bring to the line:

The belief that people are the source of extraordinary experiences
Exceptional culinary skills demonstrated by 3 – 5 years experience working in a commercial kitchen (or related experience); previous leadership experience a bonus
Ease in communication, the ability to delegate efficiently and revels in giving and receiving feedback
An innate drive to help others succeed and a generosity in sharing your skills and knowledge with your team
Curiosity and excitement at the prospect of job mobility and the opportunity of moving cities to open new markets
The ability to legally work in the USA (as a citizen, resident or holding other current and valid work permit)

How to apply:

Complete your online application through earlswantsyou.com. Due to the loads of keen and skilled applicants ready to take their career to the next level, we will only be responding to candidates who we would like to move forward to the interview stage with.

We can’t wait to hear from you!

Job Opportunity June 19, 2020

Earls Kitchen + Bar

The Line Cook / Prep Cook

At Earls, our Line Cooks and Prep Cooks bring our culinary vision to life. The conductors of seamless dining experiences for our guests, our Line and Prep Cooks have a relentless desire to constantly improve their skills and lead the pack, keeping their talent fresh and their skills (and knives) sharp. They’re creative and curious, are inventive and adventurous, and navigate ‘white out conditions’ with calm, consistency and commitment to the entire team working as one. They’re truly a ‘cut above’ the rest.

As a Line Cook / Prep Cook, you’ll:

Be the hands and heart behind delivering on our mission of delivering irresistible food to guests to Earls
Create flow on the line by ensuring up to date knowledge of inventory levels at your station and timely delivery of orders
Develop an environment of connected, committed teamwork through communication, the willingness to help others win and your great attitude, drive and commitment
Be a business owner every shift you work, taking responsibility and accountability for the safety and cleanliness of your station, and quality of product you present.

What you bring to the line:

The belief that people are the source of extraordinary experiences, and the desire to deliver irresistible food, every day.
Huge pride in the ability to juggle multiple tasks at once, a willingness to learn and an openness to feedback, coaching and mentorship.
Communication skills that foster teamwork and coordination up and down the line.
Required certifications to responsibly work in and create a safe and clean environment for food production and consumption (Food Safe Level 1 a bonus).
The ability to legally work in the USA (as a citizen, resident or holding other current and valid work permit).

How to apply:

Complete your online application through earlswantsyou.com. Due to loads of keen and skilled applicants ready to take their career to the next level with us, we will only be responding to candidates who we would like to move forward to the interview stage with.

We can’t wait to hear from you!

Job Opportunity June 19, 2020

Earls Kitchen + Bar

The Dishwasher

The Dishwasher is a critical role that keeps our kitchens and restaurants running smoothly. Dishwashers help ensure that the line is well stocked with all the tools the kitchen needs and all the equipment guests require to enjoy their meal. Becoming a Dishwasher is a fantastic role for those interested in starting their career in the restaurant industry. Fun fact, our President started his career with Earls as a Dishwasher — so the opportunities are truly endless!

As a Dishwasher, you’ll:

Be a key contributor in the restaurant’s ability to deliver quality and engaging experiences for each guest.
Prioritize and process requests for clean tools and equipment, executing on flawless operations.
Prevent machinery downtime with proactive maintenance efforts and ongoing attention to working quality of all tools and equipment.
Be a business owner every shift you work, taking responsibility and accountability for the safety and cleanliness of your area, and quality and efficiency of your work.

What you bring to the team:

The belief that people are the source of extraordinary experiences, and the desire to contribute to something bigger than yourself, every day
A willingness to learn and an openness to feedback, coaching and mentorship
The ability to legally work in the USA (as a citizen, resident or holding other current and valid work permit)

How to apply:

We can’t wait to hear from you!

Job Opportunity May 11, 2020

We are looking for an Executive Chef at Brae Burn Country Club.

THE EXECUTIVE CHEF OPPORTUNITY AT BRAE BURN COUNTRY CLUB

Brae Burn Country Club, a prestigious, family focused club located in Purchase, New York, is searching for a hands-on executive chef to grow, elevate and lead its active culinary program. The club embodies the concept of “family” with a very social and inclusive membership and a collaborative, professional and supportive team. Successful candidates have experience positively leading active a la carte dining programs as well as large banquet events simultaneously. If you have a track record of leading high quality, creative and consistent operations, as well as a passion for hospitality and “creating a home away from home for members and guests,” look no further than the executive chef opportunity at Brae Burn Country Club.

Click here to view a brief video about this opportunity.

Job Opportunity January 30, 2020
We are looking for an Executive Chef at Hermitage Country Club in Manakin-Sabot, VA.
Contact:
Stephen Burkhart, CCM | General Manager
1248 Hermitage Road Manakin Sabot, VA 23103
dir (804) 708.8922 | cell (919) 667.8772 | fax (804) 784.0338

www.hermitagecountryclub.com

Job Opportunity November 11, 2019

Restaurant Executive Chef
Starting Base Salary: $80,000 up to $100,000
Bonus Program
Medical, Dental, Vision Insurance
No Cost Life Insurance
401(k) Plan
Paid Vacation

Our client is looking for an experienced Executive Chef for one of their high-volume full-service concepts in the Fairfax, VA area.

Qualifications:

Minimum of 5 years’ experience as a Sous Chef, Executive Sous Chef, or Executive Chef in a high-volume ($6M+) full-service scratch kitchen concept restaurant
Must be comfortable in a structured environment
Experience running a high paced busy scratch kitchen
Passionate about food quality and service
HSD/GED, Culinary Degree preferred

EOE – Equal Opportunity Employer

Please send resumes to: ctucker@patriceandassociates.com

Job Opportunity November 13, 2019

Jim Connolly, President of the ACF Epicurean Club of Boston and Corporate Executive Chef with Unidine Lifestyles is looking for GM, Dining Services Managers, System Executive Chef, Executive Chefs, Executive Sous Chefs for properties in Rockville, MD. Great compensation packages with impressive benefits bundled with a good quality of life balance.

If you are interested, please forward your resume to jconnolly@unidine.com.

Thanks, Chef Jim

Job Opportunity August 28, 2019

As Chef Manager you will have full responsibility for ensuring the efficient management of the kitchen operations. This position plays a leading role in managing the entire food service operation, while ensuring client and customer satisfaction and meeting company and agency regulations. The Chef Manager has the ability to manage in a diverse work environment while remaining focused on fresh food and client and customer service satisfaction.

Essential Functions and Key Tasks:
Provide leadership in culinary production, operations and procurement.
Plans menus for daily food service operations.
Develops culinary team members through appropriate coaching, training and mentoring.
Provides leadership and guidance to team members in the preparation and serving of high quality and great tasting meals.
Implements and monitors compliance to standards and policies through understanding of regulated agency standards.
Identifies and implements continuous quality improvement procedures and maintains appropriate sanitation and safety levels in all department areas.
Utilizes culinary background to create and maintain an appealing and customer satisfying experience.

Education and Experience:
Minimum 2-5 years related experience as an Executive Chef or Chef Supervisor or equivalent level.
An undergraduate degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed the Certified Dietary Management program preferred.
The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements.

Work Environment:
Back-of-house.
Requires frequent lifting/transporting hot food items, ability to work inside kitchen area, interact with heated equipment, steam, and other at risk conditions.
Involves repetitive motion.
Frequent lifting, pushing, and carrying

Apply online at:

https://career8.successfactors.com/sfcareer/jobreqcareer?jobId=312708&company=CGNA&username= or reach out to Recruiting@unidine.com for more information about the role.

Job Opportunity July 18, 2019

The Department of Wellness, Culinary Arts and Hospitality at Prince George’s Community College is accepting adjunct faculty – culinary arts applications for the Fall 2019 semester.

Minimum Qualifications

Bachelor’s degree or higher (or professional credential) in Culinary Arts, Hospitality, Food Service Management, or related Culinary/Hospitality field. Applicants with an associate’s degree in culinary arts and outstanding culinary arts professional experience as well as demonstrated competencies in culinary arts education may be considered.
Full-time or part-time, teaching or training experience in Culinary Arts.

Professional credentialing strongly preferred.

Please complete an employment application which can be found at Faculty Part Time – Culinary Arts Posting.

For additional information, please contact:

Natalie A Webb, MS, RDN, LD, FAND
Professor
Chair, Department of Wellness, Culinary Arts and Hospitality
Associate Dean, Health, Wellness, and Hospitality
Prince George’s Community College
301-546-0557

webbna@pgcc.edu

Job Opportunity November 21, 2018

Position title: Director F&B, Hotel AGM

There is an opening for an area Director of F&B position and hotel AGM open for the hotel Alexandrian and the Morrison House (both Autograph by Marriott) in Old Town Alexandria Virginia. The base package and bonus plan is exceptional and well within the market range. This includes moving expense, cell phone, dry cleaning and all other executive committee benefits and bonus plans. Any candidates can email or call me directly. If interested, please contact Donato Coluccio at (412) 897-6737.

Job Opportunity October 17, 2018

The Embassy of Canada in Washington, D.C. is seeking to hire a Sous Chef.

Position title: Sous Chef
Section: Events Production Team
Location: Embassy of Canada, Washington, D.C.
Position no: EXT-TBD Level: GS-03
Starting salary: $22.06/hour USD plus benefits
Competition no: 2692
Date posted: 10/02/2018
Closing date: 10/16/2018 6:00 PM EST.
Employment Tenure: Term There is one term position to be filled: it has a specified period of employment of two years with the possibility of a term extension or change in status to indeterminate as required by operational needs. This selection process may be used to create an eligibility list of qualified candidates for this position and similar positions with various tenures, including indeterminate, term and acting opportunities at the Embassy of Canada in Washington. When you submit your application, you must specify all types of employment tenures for which you wish to be considered, e.g., indeterminate, term and/or acting.

CANDIDATES CAN ONLY APPLY VIA THE LINK BELOW:
www.wfca-tpce.com/vacancyView.php?requirementid=2692&source=PO

Open to:
• Persons residing in the United States. Relocation will not be paid in any circumstance. Employees of the Embassy of Canada in Washington, DC. Employees of any Canadian Mission in the United States. Relocation will not be paid in any circumstance. Spouses and dependents of Canada-based staff at the Embassy of Canada.
• All applicants must:
Have independent work authorization in the United States and status in accordance with United States protocol directives for foreign missions. Reside in the United States. Meet all of the Essential Requirements stated below. Submit a resume and a cover letter by the closing date. The covering letter must:
O Demonstrate how you meet the essential requirements under language, education and
experience; o Confirm residency in the United States; o Confirm independent work authorization in the United States.
Note: Failure to provide any of the information required above will result in your application being rejected. All communication relating to this process, including email correspondence may be used in the assessment of qualifications.
Summary of duties:
Under the direction of the Head of the Events Production Team, the incumbent is responsible for preparing all culinary aspects of Canada’s mission representation abroad including assisting with identifying appropriate Canadian and local cuisine and assembling such cuisine for official and unofficial hospitality events both at the Official Residence and in the executive dining facilities on the sixth floor of the Chancery; (including formal and informal breakfasts, luncheons, dinners, cocktails, receptions, staff events and others as requested).
The incumbent is often required to work independently. Flexibility and adaptability are integral to the role as event schedules and requirements can change with short notice.
Condition of employment (must be met):
Eligibility for a Government of Canada Reliability Status which includes a criminal and credit background check; and Independent work authorization in the United States and status in accordance with U.S. protocol directives for foreign missions. Work overtime on short notice and be available for occasional duties outside of normal working hours, i.e., evenings, weekends, and some overnight travel. Available to start immediately.
Essential requirements:
Candidates must demonstrate clearly how they meet the Education and Experience requirements listed
below:
Language: English (The ability to work in French would be an asset.)
Education: Culinary School Certification from an accredited facility.
Experience:
• Experience as a cook/chef for at least 3 years in a professional environment including for official functions. Experience developing and reconciling event budgets.
• Rated requirements:
Candidates who meet the Education and Experience requirements will be assessed on the following qualifications. The assessment may be a written test, an interview, an in-basket exercise, a skills test, or any combination of these methods.
Knowledge:
• Knowledge of professional food handling and safety practices. Knowledge of budget preparation and reconciliation. Knowledge of Canadian cuisine and ingredients.
• Abilities:
Ability to develop menus highlighting Canadian cuisine and ingredients. Ability to work as part of a team and build and nurture networks and alliances. Ability to manage daily activities in a food services operation including special events. Ability to communicate effectively orally and in writing. Ability to create, manage and reconcile budgets for multiple events. Ability to manage and maintain an inventory.
• Personal Suitability:
Sound judgement Good interpersonal skills Initiative Detail oriented
Discretion Adaptability and flexibility
• Asset Qualifications:
Food handler safety training an asset. Supervisory skills are an asset. Knowledge of baking and pastries an asset. Ability to read, write and speak French.
• Selection procedure:
The staffing process will consist of a review of all applications to ensure that applicants meet the essential requirements. Failure to meet any of the essential requirements eliminates candidates from further consideration in the competition. Only those applicants who meet these will be contacted by the Human Resources Section for an interview or other form of assessment of the Rated Requirements.
The assessment may include an interview, a written test and other tests that will consist of a series of questions designed to evaluate each applicant’s knowledge, abilities and personal suitability for the position.
The Embassy offers a competitive salary, generous leave and a strong benefits package to include medical, dental, long term and short term disability, and a retirement savings plan to name a few.
The Embassy is committed to conducting inclusive, barrier-free selection processes.

Hours of work:
Normal hours of work for this position are in accordance with the Terms and Conditions of Employment for Locally Engaged Staff (LES) in the United States of 40 hours per week. The incumbent must be able to work overtime on short notice and be available for occasional duties outside of normal working hours, i.e., evenings, weekends, and some overnight travel.

Method of application:
Apply online at http://www.wfca-tpce.com/vacancyView.php?requirementid=2692&source=PO

Job Opportunity September 17, 2018

COMPANY: The Johns Hopkins Health System Corporation
TITLE: Director of Culinary Operations and Corporate Chef

Summary
The JHHS Director of Culinary Operations and Corporate Chef (Corporate Chef) is responsible for providing culinary expertise and successful culinary leadership for Food and Culinary Services for the Johns Hopkins Health System. Responsible for planning, organization and follow up skills, with the ability to prioritize and manage multiple projects with sensitive deadlines and changing environments. The corporate chef will ensure adherence to all culinary standards and operational excellence for the Johns Hopkins Health System. The corporate chef will lead, coach and develop teams of skilled chefs to achieve guest satisfaction while maintaining effective costs and profits with consistent execution. The corporate chef will be responsible for menu development; testing and standardization of recipes and training of food service teams on related concepts and execution. The corporate chef will have close interaction with other members of the JHHS Food and Culinary Services leadership team, procurement, and preferred vendor representatives.

Principal Duties and Responsibilities
Provides overall direction for culinary development by assuming all aspects of project development including trend and flavor profiles relative to region and other demographic elements, recipes from an ingredient, flavor, cost and nutritional perspective.

Lead Food and Culinary Standards Committee to ensure all ingredients and recipes are evaluated and approved for use within JHHS facilities. Recipes are managed via the CBORD database to ensure completeness, accuracy and consistency. Provide leadership to the ongoing monitoring compliance and execution of culinary standards across a regional portfolio.

Responsible for leading each project through a culinary scope document that details the complete deliverables of the project including a detailed timeline. Ensures that all development projects are delivered within budget and associated schedule.

Responsible for leveraging strategic external relationships with vendors, professional organizations and other partners to ensure open communications and improved outcomes for culinary programs.

Provides oversight to the development of training tools for program implementation. Should include key materials to include manuals, panning diagrams, plating specifications and associated flow diagrams. Also responsible for creating culinary workshops and presentations.

Responsible for quality, financial and safety related performance metrics. Uses data sets for statistical analysis in a complete and accurate manner allowing identification of performance outliers.

Provides direction for regulatory compliance of food production areas and ensures that menus, production methods, portions and service meet federal state and districts standards

Acts as a preceptor to the students in dietetics education programs and other education programs as identified.

Collaborate with Clinical Nutrition Leaders and the Employee Wellness Steering Committee to improve the health, wellness and sustainability offerings and to implement organizational goals. Ensures that all kitchens provide nutritious, safe eye-appealing and properly flavored foods.

Provide coaching and guidance improve the skill set of culinary staff, and provide the appropriate tool set to perform their jobs.

Provide support to Food and Culinary Services Initiatives across the Johns Hopkins Health System including conversion to self-operation, program implementation and physical renovations. Will require travel to and from facilities in Maryland, Florida and the District of Columbia and be present in those facilities as scheduled.

Responsible for development of local culinarians and ensuring effective working relationships across various stakeholder groups and within affiliates.

Required Knowledge, Skills and Abilities
B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience.

Minimum of seven to ten years of progressive culinary/kitchen management experience, depending upon formal degree or training.

Must have experience in high volume, multi-site, complex foodservice operations.

Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation and food cost controls.

Must have active Serv-Safe manager certification

Strong supervisory, leadership, hands-on management and coaching skills

Ability to communicate on various levels to include senior management, departmental, customer and associate levels

Demonstrated financial, budgetary, and food control experience

TO APPLY CONTACT: Angelo Mojica – (410) 550-8562, amojica1@jhmi.edu

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