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RESPONSIBILITIES Staff, Management and Personnel Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times Make employment and termination decisions for BOH team in concert with GM Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience Continually strive to develop BOH staff in all areas of managerial and professional development Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback Guest Service and Care Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives Train all Management and staff on menu standards, presentation, and expectations Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations Participate in marketing, off-site events, and media outreach as requested/required Support development and execution of off-site catering, as required Operational / Financial Work with GM to develop and manage operating budget for back of the house operations Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met Oversee the kitchen’s profitability Manage on and off-site catering events Maintain a positive working relationship with vendors, suppliers and maintenance personnel Ensure all health and safety restaurant policies and procedures are followed Oversee the effective management of all food items, other supplies, and inventories as needed Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests Food and Beverage Planning, Health and Safety Responsible for ensuring consistent high quality food preparation and presentation Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item Maintain accurately budgeted food cost in conjunction with data entry and reporting As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies Review portion control of food quantities to minimize waste QUALIFICATIONS Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed Must be ServSafe Certified (Food) Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations Maintains excellent personal hygiene standards in accordance with MA Health Department Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies Able to follow printed recipes and lists Have a general knowledge of service flow, food and beverages Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager Fluent in English speaking, writing, and understanding Job Type: Full-time Salary: $75,000.00 /year"/> <script type="application/ld+json"> { "@context": "http://schema.org", "@type": "JobPosting", "url": "https://www.proven.com/jobs/view/45844?ref=56712", "title": "Executive Chef", "description": "<p>This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. 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Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li> <li>Make employment and termination decisions for BOH team in concert with GM</li> <li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li> <li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li> <li>Continually strive to develop BOH staff in all areas of managerial and professional development</li> <li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li> <li>Oversee and supervise BOH management team and tasks assigned to them. 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var maskOn = false; function resizeTitleContainer() { var height = $("#job-title.job-post-container").height() + $(".apply-widget").height(); $("#job-title.job-post-container").height(height); $("#job-title.job-post-container .background").height(height); $("#job-title.job-post-container .foreground").height(height); } $(document).ready(function() { $("#apply-form-location").append($(".apply-widget")); var height = $("#job-title.job-post-container .inner").height() + 20; $("#job-title.job-post-container").height(height); $("#job-title.job-post-container .background").height(height); $("#job-title.job-post-container .foreground").height(height); $("#show-apply-form").click(function(e) { e.preventDefault(); if($(this).hasClass('disabled')) return; $("#show-apply-form").hide(); $(".apply-form-link").hide(); // resizeTitleContainer(); $(".apply-widget").slideToggle(400); }); $("#cover-letter-link").click(function(e) { e.preventDefault(); $("#cover-letter-link").hide(); $("#cover-letter-container").show(); $("#coverletter").focus(); }); $(document).keypress(function (eh){ $("#errorsBox").hide(); }); $("#login-link").click(function(e) { e.preventDefault(); $("#join_popup").modal("hide"); $("#login_popup #modalContent").html(""); $.ajax({ type: "POST", url: "/users_ajax/loginDialog/employer_id:31004/job_id:45844", success: function(html){ // update the hidden div layer to contain the form information $("#login_popup #modalContent").html(html); $("#login_popup").modal("show"); } }); }); $.validator.addMethod('tosChecked', function(value, element) { if(!$('#tos:checkbox').is(':checked')) { $('.toswrapper').css("border", "3px solid #CC0033"); return false; } else { $('.toswrapper').css("border", "3px solid #f5f5f5"); return true; } }); $("#submit-btn").click(function(e) { e.preventDefault(); $("#buildProfileForm").submit(); }); $("#buildProfileForm").validate({ submitHandler: function() { $("#submit-btn").button("loading"); $('#buildProfileForm').ajaxSubmit(processResumeInfo); }, rules: { "data[Worker][agreed_to_terms]": { tosChecked: true } }, messages: { "data[Worker][fname]": { required: '' }, "data[Worker][lname]": { required: '' }, "data[Worker][unique_identifier]": { required: '' }, "data[Worker][agreed_to_terms]": { tosChecked: '' } } }); $("#user_identifier").focus(); }); function processResumeInfo(responseObject) { var message; var showDebug = false if (showDebug) { console.log(responseObject); } responseObject = eval('(' + responseObject + ')'); if(responseObject.result == FAILURE) { $("#deleteMe").parent().css("width", "80px"); $("#submit-btn").button("reset"); if (!responseObject.message) { message = "There was a problem saving your application."; } else { message = responseObject.message; } bootbox.alert(message); } else { window.location.href = "/workers/activate?jid=45844"; } } </script> <div> <a href="#" id="show-apply-form" class="light-green-btn" role="button" title="Apply Now" style="width:100%;">APPLY NOW</a> <div class="clearfix"></div> </div> <div class="apply-widget" style="display: none;"> <h3>To apply, please fill in the information below</h3> <div class="existing-account">Already have an account? <a href="/pages/login" id="login-link" class="blue-link" title="Log In Now">Log In Now</a></div> <div class="form-body apply-form"> <form action="/workers_ajax/createAccountFromResume/31004/45844" class="errorsRight" id="buildProfileForm" enctype="multipart/form-data" method="post" accept-charset="utf-8"><div style="display:none;"><input type="hidden" name="_method" value="POST"/></div> <div class="form-group row"> <div class="col-sm-12"> <h4>Contact Information:</h4> </div> <div class="form-field col-sm-6"> <input class="required" type="text" name="data[Worker][fname]" id="fname" placeholder="First Name" /> </div> <div class="clearfix"></div> <div class="form-field col-sm-6"> <input class="required" type="text" name="data[Worker][lname]" id="lname" placeholder="Last Name" /> </div> <div class="clearfix"></div> <div class="form-field col-sm-6"> <div class="input text"><input name="data[Worker][unique_identifier]" placeholder="email@example.com" class="required long" id="unique_identifier" type="text"/></div> </div> <div class="clearfix"></div> </div> <div class="form-group"> <h4>Resume:</h4> <div class="input file"><input type="file" name="data[Worker][resume_file]" id="resume_file" size="14"/></div> </div> <div class="form-group"> <h4>Cover Letter:</h4> <div class="input textarea"><textarea name="data[EmployersJobsRankingsLetter][coverletter]" id="coverletter" class="required" placeholder="Why are you interested in this position? Answer any specific questions included in the job advertisement." cols="30" rows="6"></textarea></div> </div> <div class="row"> <div class="col-xs-12 col-sm-6 col-md-7"> <div class="checkbox"> <label> <input type="checkbox" checked id="tos" name="data[Worker][agreed_to_terms]" tabindex="70" /> <div class="gray-text"> I agree to the <a title="Terms of Service" target="_new" href="/pages/termsWorkers">Terms of Service</a><br /><span class="tos-date">(Updated 2012-11-06)</span> </div> </label> </div> </div> <div class="col-xs-12 col-sm-6 col-md-5"> <div class="apply-button"> <a href="#" id="submit-btn" data-loading-text="Uploading..." class="light-green-btn" role="button" title="Submit Application" style="width:100%;">SUBMIT APPLICATION</a> </div> </div> </div> </form> </div> </div> </div> </div> <div id="apply-form-location"> </div> <hr /> </div> <div class="job-post-details"> <div id="job-description"> <p>This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.</p> <p><strong><u>RESPONSIBILITIES</u></strong></p> <p><strong>Staff, Management and Personnel</strong></p> <ul> <li>Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment</li> <li>Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards</li> <li>Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted</li> <li>Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li> <li>Make employment and termination decisions for BOH team in concert with GM</li> <li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li> <li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li> <li>Continually strive to develop BOH staff in all areas of managerial and professional development</li> <li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li> <li>Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback</li> </ul> <p><strong> </strong></p> <p><strong>Guest Service and Care</strong></p> <ul> <li>Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives</li> <li>Train all Management and staff on menu standards, presentation, and expectations</li> <li>Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment</li> <li>Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars</li> <li>Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld</li> <li>Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations</li> <li>Participate in marketing, off-site events, and media outreach as requested/required</li> <li>Support development and execution of off-site catering, as required</li> </ul> <p><strong> </strong></p> <p><strong>Operational / Financial</strong></p> <ul> <li>Work with GM to develop and manage operating budget for back of the house operations</li> <li>Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met</li> <li>Oversee the kitchen’s profitability</li> <li>Manage on and off-site catering events</li> <li>Maintain a positive working relationship with vendors, suppliers and maintenance personnel</li> <li>Ensure all health and safety restaurant policies and procedures are followed</li> <li>Oversee the effective management of all food items, other supplies, and inventories as needed</li> <li>Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations</li> <li>Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests</li> </ul> <p><strong> </strong></p> <p><strong>Food and Beverage Planning, Health and Safety</strong></p> <ul> <li>Responsible for ensuring consistent high quality food preparation and presentation</li> <li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances</li> <li>In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item</li> <li>Maintain accurately budgeted food cost in conjunction with data entry and reporting</li> <li>As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock</li> <li>Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available</li> <li>Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs</li> <li>Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures</li> <li>Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies</li> <li>Review portion control of food quantities to minimize waste</li> </ul> <p><strong> </strong></p> <p><strong><u>QUALIFICATIONS</u></strong></p> <ul> <li>Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed</li> <li>Must be ServSafe Certified (Food)</li> <li>Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations</li> <li>Maintains excellent personal hygiene standards in accordance with MA Health Department</li> <li>Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies</li> <li>Able to follow printed recipes and lists</li> <li>Have a general knowledge of service flow, food and beverages</li> <li>Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager</li> <li>Fluent in English speaking, writing, and understanding</li> </ul> <p> </p> <p>Job Type: Full-time</p> <p>Salary: $75,000.00 /year</p> </div> </div> <p class="voffset4"><strong>Other jobs you may like</strong></p> <p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=7362cd9ef86c73edc207f6c21&ri=9c11eca97ab3410cbaa2c87c9cce5de7&job_loc=West+Roxbury%2CMA&q=Executive+Chef&spl=v1%253AJF7T2Ryf%252B4xf4igh%253ANIsGj%252FM86a%252BCwnzBXMhv4A%253D%253D%253ABbIcItyFq7D7o2bkOKbeh%252BsRG4rz2GIUsmK8vtRuRw9yRJDJVWmHQ%252FFrowqIvW52BcWvVb6LyK0idluFB9PBWxSta%252FcxBUcL0p1AMKI%252Bdgkz5PCZ6L7ei2M63hRz92wIKact7zc%253D&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30434934798/" class="blue-link" target="_blank">Executive Chef</a></p> <p class="similar-job-company">MISSION ON FIRE - 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<span class="text-muted">Boston, MA</span></p> <p class="text-muted similar-job-date"> 4 days ago </p> <p class="voffset4"> <strong>Apply to jobs on the go with Proven mobile</strong> </p> <div> <a href="/candidates/app" target="_blank" title="Download the iPhone App"> <img src="/css/images/App_Store_available.png" width="112" /> </a> <a href="/candidates/app/google" target="_blank" title="Download the Android App"> <img src="/css/images/google_play_badge.png" width="112" /> </a> </div> </div> </div> </div> </div> </div> </div> ', 'scripts_for_layout' => '<script type="text/javascript" src="/js/Views/Jobs/search_jobs.js?1619372465"></script>' ) $search_text = '' $search_location = 'Southern Maryland' $show_thank_you = (int) 0 $similar_jobs = array( (int) 0 => array( 'Employer' => array( 'company_name' => 'MISSION ON FIRE' ), 'UtZipcode' => array( 'city' => 'West Roxbury', 'state_prefix' => 'MA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=7362cd9ef86c73edc207f6c21&ri=9c11eca97ab3410cbaa2c87c9cce5de7&job_loc=West+Roxbury%2CMA&q=Executive+Chef&spl=v1%253AJF7T2Ryf%252B4xf4igh%253ANIsGj%252FM86a%252BCwnzBXMhv4A%253D%253D%253ABbIcItyFq7D7o2bkOKbeh%252BsRG4rz2GIUsmK8vtRuRw9yRJDJVWmHQ%252FFrowqIvW52BcWvVb6LyK0idluFB9PBWxSta%252FcxBUcL0p1AMKI%252Bdgkz5PCZ6L7ei2M63hRz92wIKact7zc%253D&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30434934798/', 'title' => 'Executive Chef', 'description' => '<h1>Executive Chef</h1><p><br></p><h2>Leadership</h2><p>The Executive Chef is responsible for operating effective cost, clean and safe kitchen while meeting or exceeding food quality and speed of service requirements.The Executive Chef is directly responsible for all kitchen operations. The Executive Chef is expected to work an average of 55-60 hours per week. Leadership responsibilities include:</p><p><br></p><ul><li>Working with the General Manager to create a cohesive team within the kitchen.</li><li>Projecting a positive attitude within the kitchen and in the restaurant as a role model andmember of the management team.</li><li>Maintaining a positive win-win attitude</li><li>Working vigorously to improve the restaurant through the use of quality management systems.</li><li>Demonstrating support for all decisions made by the management team.</li><li>Projecting a united management front to the staff.</li></ul><p><br></p><h2>Building the Business and Guest Base</h2><ul><li>Working closely with the General Manager to build food sales through the delivery of consistent, high quality products.</li><li>Operating the kitchen with a guest-satisfaction mentality.</li><li>Making decisions based on what is best for the guest.</li><li>Solving problems so that each guest will want to return.</li></ul><p><br></p><h2>Quality of Operations</h2><ul><li>Ensuring strict adherence to our standards for food quality, through the use of the Kitchen Routines.</li><li>Demonstrating commitment to cultivating knowledgeable staff members who are proud of our quality and believe in our concept.</li><li>Paying attention to details.</li><li>Maintaining high standards in all areas of safety, security and sanitation.</li><li>Ensuring all Health Department regulations are enforced at all times.</li></ul><p><br></p><h2>Cost Management and Profitability</h2><ul><li>Working proactively with the management team to maximize sales and optimize profits through the management of food, labor costs and BOH DOE.</li><li>Monitoring daily labor reports (DSLR) & managing employees to their scheduled hours.</li><li>Writing accurate prep lists for each employee (w/ quantities & cleaning projects) on a shift-by-shift basis.</li><li>Placing accurate orders to vendors based on the chefs ordering system.</li><li>Generating accurate inventory counts on a regular basis.</li></ul><p><br></p><h2>Purchasing</h2><ul><li>Monitoring quality and managing prime and local vendors accordingly.</li><li>Placing effective orders, based on sales, while simultaneously taking advantage of drop size incentives.</li><li>Proper receiving, rotation, storage and handling of all food products.</li></ul><p><br></p><h2>Production</h2><ul><li>Taking hands on approach and being directly involved in daily production.</li><li>Setting appropriate prep levels<em>(w/reference to menu item sales)</em>to ensure fresh product and effective use of labor.</li></ul><p><br></p><h2>Personnel</h2><ul><li>Recruiting, hiring and scheduling a crew of quality employees to execute the menu successfully and to maintain the smooth flow of kitchen operations.</li></ul><p><br></p><h2>Recruiting & Hiring</h2><ul><li>Hiring a crew of quality kitchen employees.</li><li>Ensuring all kitchen employees personnel files are completed at time of hire to include application, interview evaluation, reference check, signed job descriptions, employee data sheet, federal and state tax forms and I-9 form.<strong>No employeemay begin work without presenting legitimate identification, which shows that he/she is allowed to work in the United States.</strong></li></ul><p><br></p><h2>Training</h2><ul><li>Implement company systems as well as training staff in knife safety, proper handling of product, use of chemicals, use of equipment, etc.</li><li>Provide on-going training of kitchen systems and menu to FOH managers and hourly staff through pre-meals and additional meetings as necessary.</li><li>Teaching and coaching staff on a daily basis.</li><li>Holding BOH Pre-Meals daily, and leading those meetings to review specials, menu items and discuss kitchen opportunities.</li><li>Attending FOH Pre-Meals daily, and leading those meetings to review specials, menu items and discuss kitchen issues.</li></ul><p><br></p><h2>Administration</h2><ul><li>Ensure all kitchen employees receive a semi- annual review.</li><li>Maintain accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workmans compensation, termination reports and change of status forms.</li><li>Participate in the weekly management meetings.</li></ul><p><br></p><h2>Problem Solving/Judgment</h2><ul><li>Demonstrating a pro-active attitude regarding all aspects of the business.</li><li>Consistently making decisions that are in the best interest of our guests, employees and investors.</li><li>Making difficult decisions.</li><li>Remaining alert to all aspects of the operation.</li><li>Recognizing potential problems and solving them in an effective and efficient way.</li></ul><br/><h2>REQUIREMENTS</h2><ul></ul><br/><p><br></p>', 'post_date' => '2024-05-14T00:40:29Z' ) ), (int) 1 => array( 'Employer' => array( 'company_name' => 'Bartaco' ), 'UtZipcode' => array( 'city' => 'Hingham', 'state_prefix' => 'MA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=73275dddd36c73edc65ef2f01&ri=9c11eca97ab3410cbaa2c87c9cce5de7&job_loc=Hingham%2CMA&q=Executive+Chef&spl=v1%253AfitvAKjVrRpXjQJx%253AuvsnO9Q6OdLtYTfi0jg4UQ%253D%253D%253AcwOiV0xvHVuuKdxC7fIWprgzNmAGQJPaL4jVVAEqCkoPTU2NqoJ4Hw7dkvagX9C0OHPDLecxf2Bc5K9yVP7dReuXYLdEKMYqayR8FQGHqyvNQ1mw%252Fg%252BF7sL%252FL64eYcwHcm0IknE%253D&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30372611072/', 'title' => 'Executive Chef', 'description' => 'Description:<br /><br />The Executive Chef (EC) serves as a leader to ensure the culinary & operating standards of bartaco are met or exceeded within their own restaurant. The EC is responsible for upholding the highest quality standards of the bartaco menu by being well-versed and an expert in the recipes, plate & product specifications, and cooking techniques of the menu. They need to be familiar with and drive sanitation regulations and showcase those standards within their own operation.<br /><br />This position is also accountable for having a direct impact on the profitability of the operation. They will be responsible for managing a large inventory of perishable food items and maintaining or exceeding cost control & labor % all the while not compromising on standards.<br /><br />They will need to be able to recruit, hire, lead, coach, and develop the kitchen and FOH staff to ensure meals are prepared in a timely manner and at the highest level of quality. The chef is also accountable for properly educating the team on Menu knowledge; both FOH and BOH. The chef is solely responsible for developing key hourly employees and sous chefs to further deepen our talent pipeline.<br /><br />Leadership: Bring to life the bartaco touchstones. Engage management and line staff<br /><br />Lead the unit by role modeling the highest level of bartaco culinary standards<br />Actively participate and contribute to the weekly regional, monthly GM & Chef calls<br />Participate and partner with the GM in the weekly GM meetings<br />Work with the GM, Sous Chef(s), and Key Hourly Team to drive the Culinary Operation<br /><br />Guest Engagement: Ensure we are actively engaging with guests, before, during, and after their experience.<br /><br />Commit to passionately, intensely, uncompromisingly humble hospitality and high-quality guest experience<br />Consistent execution of Food, Beverage, Service, and Hospitality that aligns with the bartaco brand<br />Participate in local marketing functions and events to promote brand recognition at the highest level of quality<br />Engage and interact in the guest experience by stepping out from the Back of the House and cultivating regulars<br /><br />Business Acumen and Compliance<br /><br />Possess a maniacal and uncompromising approach to food production and food quality standards<br />Properly execute the daily Kitchen Operational Systems<br />Keep systems binders complete, up to date, and organized with proper documentation of all systems<br />Practice proper sanitation and safety at all times with compliance to general standards and Health Department regulations to protect the health and welfare of our guests and co-workers<br />Participate in Steritech third-party sanitation audits and create actionable items to resolve any outstanding items identified in the inspection<br />Comprehensive knowledge of all the components contributing to food & labor cost control<br />Order and receive approved products in the correct unit count and condition by following the bartaco receiving guidelines.<br />Work with purchasing to help foster a professional relationship with approved vendors and any issues that arise when following the receiving disciplines<br />Properly execute menu rollouts and plan for a successful implementation<br />Have a good understanding of each unit s R&M needs and be able to partner with the facility department as well as communicate effectively to the GM & RD to keep all restaurant equipment in satisfactory, working condition<br />Lead a best in class approach to cleanliness, safety, sanitation, and food safety in the restaurant<br />Partner with the GM and create proper staffing levels and schedules that achieve excellence in operations and own the fiscal performance<br /><br />Employee Development<br /><br />Interview and approve all hiring for hourly kitchen employees for your restaurant<br />Actively drive recruitment of talent to the restaurant, and retain talent by inspiring, teaching, and embracing a culture of development<br />Ensure that operational and training standards are consistently followed and executed<br />Effectively lead by demonstrating a professional approach with coworkers demonstrating great leadership skills, ethics, and team development<br />Conduct success evaluations and performance evaluations on a timely basis; provide clear, transparent, honest feedback to the team on performance measures and recommend promotions or set corrective actions when appropriate<br />Effectively identify and develop internal talent with success to help with the overall company s need for a talent pipeline<br />Support Training Daily Menu Item of hourly team members by being involved in daily training demos and lineups<br />Hold all employees accountable to the bartaco goals, and standards<br />Properly communicate and create an environment where new company initiatives are supported and embraced by the staff<br />Requirements:<br /><br />Additional Skills and Responsibilities:<br /><br />Exude excellence in Hospitality both for internal and external guests<br />Possess excellent strategic planning skills, with an emphasis on delivering, executing and assessing, and adjusting action plans<br />Excellent time management, organizational and problem-solving skills<br />Ability to adapt and lead change<br />Passion for exceptional food, hospitality, and beverages<br />Ability to thrive in a fast-paced, entrepreneurial environment<br />Self-driven, results-oriented, and have a solid track record of leading high-caliber, upscale restaurant<br /><br />Travel and Working Conditions:<br /><br />Position requires prolonged standing up to 10 hours, bending, stooping, twisting, lifting products and supplies weighing 70 pounds, and repetitive hand and wrist motions<br />Working in an environment that may be exposed to hazardous situations and conditions that produce cuts or minor burns<br />Exposed to hot and cold temperatures, such as when working near ovens or retrieving food from freezers.<br />May work near contaminants and hazardous equipment<br />Periodic travel for work outside your restaurant can arise should your metric be at or better than company goals<br /><br />Experience and Education:<br /><br />Minimum 3 years experience as Executive Chef of a high volume, scratch kitchen strongly preferred<br />Knowledge and skills in analyzing profit and loss statements and overall financial performance<br />Proficient in a variety of technology systems, especially Microsoft Office (Word, Excel, Outlook, PowerPoint), Micros POS, and other App-based solutions<br />ServeSafe Certified', 'post_date' => '2024-05-16T06:33:59Z' ) ), (int) 2 => array( 'Employer' => array( 'company_name' => 'Performance Foodservice' ), 'UtZipcode' => array( 'city' => 'Duxbury', 'state_prefix' => 'MA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=737d09c75e2c73edc3fbb3581&ri=9c11eca97ab3410cbaa2c87c9cce5de7&job_loc=Duxbury%2CMA&q=Executive+Chef&spl=v1%253AOZkxWDjF9i5xViLT%253AtmRAgSuIJJhQ8N1u6ijWvA%253D%253D%253AA4ZhCdDxf9kYS6w7Uv8WTiOowU6V0K4eUdhdSkuxoplsHscjFM0BVci%252BspRJhmmQNLH3kwNINCjLxENI27e1Yq51bL5ZBWzAL9SbOsiUf8vJf2lHQU2fIsryfMOsV8cjbEI9mr1zSQNQpYF9ixUc&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30462444952/', 'title' => 'Diesel Mechanic Technician Class A', 'description' => '<b>Company Description</b><br><br>Performance Foodservice, PFG's broadline distributor, maintains a unique relationship with a variety of local customers, including independent restaurants and hotels, healthcare facilities, schools, and quick-service eateries. A team of sales reps, chefs, consultants, and other experts builds close relationships with customers - providing advice on improving operations, menu development, product selection, and operational strategies. The Performance team delivers delicious food but also goes above and beyond to help independent restaurant owners achieve their dreams.<br><br><b>Job Description</b><br><br><strong>Position Details:</strong><ul><li>$30.00 per hour up to $40.00 per hour based off experience</li><li>Sign On Bonus $7,500 to qualified hires. Terms apply</li><li>Sunday - Thursday 8:00pm-4:30am (3rd shift)</li></ul><br><br><strong>We Deliver the Goods: </strong><ul><li>Competitive pay and benefits, including Day 1 Health & Wellness Benefits, Employee Stock Purchase Plan, 401K Employer Matching, Education Assistance, Paid Time Off, and much more</li><li>Growth opportunities performing essential work to support America's food distribution system</li><li>Safe and inclusive working environment, including culture of rewards, recognition, and respect</li></ul><br><br><strong> Position Purpose:</strong><br><br>We value the safety of our associates! The Diesel Technician - Class A keeps our associates safe by repairing, maintaining, and overhauling all company fleet diesel equipment to ensure a safe operation for associates' usage and ensure compliance standards are met.<br><br><strong>Primary Responsibilities:</strong><br><br>The Diesel Technician - Class A diagnoses and repairs medium to heavy-duty trucks, trailers, reefer units, convertor dollies and maintenance vehicles under minimal supervision. Responsibilities may include, but not limited to:<ul><li>Completes overhauls and rebuilds of heavy-duty diesel engines and transmission.</li><li>Completes and performs preventative maintenance on minor repairs and standard component inspections/ repairs of fleet diesel equipment (tractors, trailers, refrigeration units). Identifies root cause of basic failures/conditions and perform repairs as required.</li><li>Inspects brake systems, steering mechanisms, wheel bearings, and other important parts to ensure that they are in proper operating condition which may require replacement of parts.</li><li>Ensures equipment has required licensing and registration prior to being deemed as "roadworthy".</li><li>Completes thorough documentation for work orders of repairs and preventative maintenance through the online Enterprise Asset Management system.</li><li>Installs, replaces, and repairs onboard computers.</li><li>Inspects brake systems, steering mechanisms, wheel bearings, and other important parts to ensure that they are in proper operating conditions.</li><li>Performs routine maintenance such as changing oil, checking batteries and lubricating equipment and machinery requiring the use of hand tools such as screwdrivers, pliers, wrenches, pressure gauges, and precision instruments, as well as power tools such as pneumatic wrenches, welding equipment, and jacks and hoists.</li><li>Trains/provides guidance to other Mechanics.</li><li>Performs other related duties as assigned.</li></ul><br><br><b>Required Qualifications</b><br><br>High School Diploma/GED or Equivalent<br><br>5 - 7 years of proven medium to heavy-duty vehicle repair including PM's, tire & wheel, air & air disc brakes, diagnosis, computerized diagnostics, electrical troubleshooting, electronic component repair and a minimum of 2 years' experience in refrigeration &/or overhauls and rebuilds of heavy-duty diesel engines and transmissions<br><br><b>Preferred Qualifications</b><br><br>Associates/2-Year Technical<br><br>7 - 10 years of proven experience in medium to heavy-duty vehicle repair including PM's, tire & wheel, air & air disc brakes, diagnosis, computerized diagnostics, electrical troubleshooting, electronic component repair and a minimum of 2 years' experience in refrigeration &/or overhauls and rebuilds of heavy-duty diesel engines and transmissions<br><br>preferred certifications in tire & wheel, brakes, AC and/or EPA, engine rebuild, DOT inspections, transmissions, engines, ASE Heavy Duty<br><br><b>EEO Statement</b><br><br>Performance Food Group and/or its subsidiaries (individually or collectively, the "Company") provides equal employment opportunity (EEO) to all applicants and employees, regardless of race, color, national origin, sex, marital status, pregnancy, sexual orientation, gender identity, religion, age, disability, genetic information, veteran status, and any other characteristic protected by applicable local, state and federal laws and regulations. Please click on the following links to review: (1) our EEO Policy; (2) the "EEO is the Law" poster and supplement; and (3) the Pay Transparency Policy Statement.', 'post_date' => '2024-05-16T21:13:50Z' ) ), (int) 3 => array( 'Employer' => array( 'company_name' => 'AVI Foodsystems' ), 'UtZipcode' => array( 'city' => 'Wellesley', 'state_prefix' => 'MA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=737c9d8bce6c73edc3e2f7911&ri=9c11eca97ab3410cbaa2c87c9cce5de7&job_loc=Wellesley%2CMA&q=Executive+Chef&spl=v1%253AlYB%252Fw3kb1ROYLL%252Fj%253AtXGhphedxr3%252F4kDAIGONLA%253D%253D%253AZ2NALUB%252B9DXuFkxbOKwZSkP%252Biux4Zj7Gt%252BZjH676Q42cJI0MJMjiOIR%252BReLzXas1rIgOOgsGE05oxAqKdmkxkr%252BxnGAaq7Rs6P9VeUNEzmauEkhigBtDko31emRk97at0liU&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30462001375/', 'title' => 'Chef Manager, Full-Time', 'description' => 'AVI Foodsystems is seeking a Chef Manager for the Campus Culinary Center at Wellesley College.<br /><br />Founded in 1960, AVI Foodsystems has evolved into one of the most respected and trusted food service companies in the nation. Providing comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday.<br /><br />Responsibilities for this position include:<br /><br />Leading and organizing a team of cooks and other staff members involved in food procurement, storage, preparation, and serving<br />Contributing to budget planning and justifications for the food service program<br />Managing the ordering, receiving, and accounting of food products, supplies, and equipment<br />Evaluating and improving operational methods and procedures for efficiency<br />Recruiting, managing, and developing hourly team members<br />Ensuring compliance with food safety regulations set by federal, state, and other regulatory agencies<br />Participating in the development and adherence to policies and procedures for the food service program<br /><br />Wellesley College caters to 2200 students with diverse dietary needs, offering options like vegan, vegetarian, halal, kosher, and gluten-free. Experience in culinary operations in higher education and familiarity with union policies, procedures, and strong computer skills are crucial for this role. This center operates during Breakfast, Lunch, Dinner, and "Late Night" hours, featuring a fast-paced, recipe-based, scratch kitchen. The role includes managing small events, catering, and pop-ups weekly.<br /><br />Ideal candidates will have:<br /><br />A formal culinary degree (preferred)<br />3 or more years of experience in food service chef/management roles<br />Demonstrated experience in leading, motivating, and developing teams<br />Proven ability to meet and maintain budget goals<br />Excellent written and verbal communication skills<br />This position involves a 5-day workweek (Sunday through Thursday), with one opening shift and one closing shift per week.<br /><br />Benefits:<br /><br />AVI is proud of its team members and appreciates the hard work, loyalty and committed service they provide every day, which is why we offer the following:<br /><br />A family culture and atmosphere<br />Competitive compensation<br />Health, dental, vision, and life insurance for full-time team members<br />401(k) with generous company match<br />Paid vacations and holidays<br />Immense training and growth opportunities<br /><br />We conduct pre-employment drug testing. EOE', 'post_date' => '2024-05-18T03:21:04Z' ) ), (int) 4 => array( 'Employer' => array( 'company_name' => 'Beacon Search' ), 'UtZipcode' => array( 'city' => 'Boston', 'state_prefix' => 'MA' ), 'User' => array( 'unique_name' => '' ), 'EmployersJob' => array( 'anonymous_post' => (int) 0, 'open' => (int) 1, 'url' => 'https://www.jobs2careers.com/click.php?jid=736307bcd6cc73edc21b54e01&ri=9c11eca97ab3410cbaa2c87c9cce5de7&job_loc=Boston%2CMA&q=Executive+Chef&spl=v1%253A8nb8YLb6OH5YJkA8%253AUNlytS5xQ2T0JIpKn%252BBN6w%253D%253D%253A6q6W3ds3tfwzLZzvDHLNc5e4KETPa2IXXaf5QDfAM6IYtwpFyBrxVpEVOYApdhekWZcHRB%252Bi1pq6ijtelbntZS2aq2g%252BQGq036LBqd%252FFDJMKjzxF%252FOaae5sNIzs%252BLYePAJ648A%253D%253D&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30435155440/', 'title' => 'Director of Culinary/Regional Chef $125k+', 'description' => '<p><strong><u>REGIONAL CHEF/DIRECTOR OF CULINARY, $125k+</u></strong></p><p><br></p><p><strong><em>POSITION IS BASED ON SOUTH SHORE /PLYMOUTH COUNTY, MASSACHUSETTS . </em></strong></p><p><strong><em>COMMUTABLE CANDIDATES ONLY PLEASE AS NO RELO IS CURRENTLY AVAILABLE. </em></strong></p><p><br></p><p><strong>About the role</strong></p><p>Successful, well respected, full service/casual, restaurant company with locations throughout the South Shore with more to come. Needs hands on, detail focused, systems driven Culinary Director with multi-unit experience.</p><p><br></p><p><strong><u>You</u></strong></p><p>A minimum of 4 years in a multi-unit, culinary capacity in a full service, national or regional chain concept. Would also consider well tenured, systems driven, Chef or Kitchen Manager with strong training or opening exposure. "Nuts & bolts culinary professional, working primarily in the restaurants, that can lead a team of chefs/ kitchen managers, develop and implement systems to improve quality and consistency, create standardized recipes, oversee test kitchen, assist in kitchen design and opening of new locations as well as overseeing food & labor controls.</p><p><br></p><p><strong>What they offer:</strong></p><p>*Ground level opportunity to work alongside senior operations in taking company forward to next stage of growth.</p><p>* Competitive base and bonus package.</p><p>*Outstanding benefits package including 401k & much more.</p><p>*Newly created role, impactful position with long term career growth along with well balanced quality of life.</p><p><br></p><p>For immediate and confidential consideration, please forward resume to Gary Safer to this post or to ...@beaconsearchinc.com so we may consider you for this or other appropriate positions. As always, we will continue to do our best to help you find a meaningful and rewarding career.</p><p><br></p><p><strong>beaconsearchinc.com</strong></p><p><strong>Over 35 years of guiding Hospitality & Culinary Professionals.</strong></p>', 'post_date' => '2024-05-14T02:25:38Z' ) ) ) $title_for_layout = 'Executive Chef' $metatag_description = 'Executive Chefcompanies at Proven' $unique_name = 'realfood-consulting-inc-norwell-ma' $reference_number = '56712' $mobile_image = '' $display_company_title = 'Jobs at RealFood Consulting, Inc.' $employer = array( 'EmployersJob' => array( 'id' => '45844', 'employer_id' => '31004', 'ats_url' => '', 'url' => '', 'title' => 'Executive Chef', 'craigslist_city' => 'cape cod / islands', 'craigslist_sub_city' => '', 'craigslist_sub_sub_city' => '', 'craigslist_state' => 'Massachusetts', 'open' => '1', 'post_date' => '2019-06-04 15:51:00', 'duration' => 'full time', 'anonymous_post' => '1', 'compensation' => '', 'zip' => '02061', 'description' => '<p>This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.</p> <p><strong><u>RESPONSIBILITIES</u></strong></p> <p><strong>Staff, Management and Personnel</strong></p> <ul> <li>Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment</li> <li>Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards</li> <li>Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted</li> <li>Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li> <li>Make employment and termination decisions for BOH team in concert with GM</li> <li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li> <li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li> <li>Continually strive to develop BOH staff in all areas of managerial and professional development</li> <li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li> <li>Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback</li> </ul> <p><strong> </strong></p> <p><strong>Guest Service and Care</strong></p> <ul> <li>Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives</li> <li>Train all Management and staff on menu standards, presentation, and expectations</li> <li>Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment</li> <li>Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars</li> <li>Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld</li> <li>Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations</li> <li>Participate in marketing, off-site events, and media outreach as requested/required</li> <li>Support development and execution of off-site catering, as required</li> </ul> <p><strong> </strong></p> <p><strong>Operational / Financial</strong></p> <ul> <li>Work with GM to develop and manage operating budget for back of the house operations</li> <li>Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met</li> <li>Oversee the kitchen’s profitability</li> <li>Manage on and off-site catering events</li> <li>Maintain a positive working relationship with vendors, suppliers and maintenance personnel</li> <li>Ensure all health and safety restaurant policies and procedures are followed</li> <li>Oversee the effective management of all food items, other supplies, and inventories as needed</li> <li>Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations</li> <li>Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests</li> </ul> <p><strong> </strong></p> <p><strong>Food and Beverage Planning, Health and Safety</strong></p> <ul> <li>Responsible for ensuring consistent high quality food preparation and presentation</li> <li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances</li> <li>In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item</li> <li>Maintain accurately budgeted food cost in conjunction with data entry and reporting</li> <li>As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock</li> <li>Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available</li> <li>Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs</li> <li>Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures</li> <li>Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies</li> <li>Review portion control of food quantities to minimize waste</li> </ul> <p><strong> </strong></p> <p><strong><u>QUALIFICATIONS</u></strong></p> <ul> <li>Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed</li> <li>Must be ServSafe Certified (Food)</li> <li>Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations</li> <li>Maintains excellent personal hygiene standards in accordance with MA Health Department</li> <li>Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies</li> <li>Able to follow printed recipes and lists</li> <li>Have a general knowledge of service flow, food and beverages</li> <li>Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager</li> <li>Fluent in English speaking, writing, and understanding</li> </ul> <p> </p> <p>Job Type: Full-time</p> <p>Salary: $75,000.00 /year</p>', 'unique_name' => '', 'created_date' => '2019-06-04 15:43:55' ), 'Employer' => array( 'lat' => '42.15679932', 'lon' => '-70.82129669', 'id' => '31004', 'company_name' => 'RealFood Consulting, Inc.', 'company_logo' => '', 'simple_posting_process' => '1', 'user_id' => '726842', 'zipcode' => '02061', 'city' => 'Norwell', 'street_address' => '', 'street_address2' => null, 'state' => 'MA' ), 'UtZipcode' => array( 'zipcode' => '02061', 'city' => 'Norwell', 'state_prefix' => 'MA' ), (int) 0 => array( 'hasApplied' => false, 'is_favorite' => false ) ) $is_swinomish = false $is_hiring = (int) 1 $page = '' $success = (int) 0 $broadcast = (int) 0 $external_job_board = '' $is_worker = false $isMobile = false $isWorker = false $isSales = false $isEducator = false $adminLoggedIn = false $isEmployer = false $loggedIn = false $isFacebookAppUser = false $campaign = 'NONE' $content_for_layout = ' <script type="text/javascript"> var autocomplete = false; var sortOrder = "relevance"; </script> <meta property="og:title" content="Executive Chef"/> <meta property="og:type" content="website"/> <meta property="og:url" content="https://www.proven.com/jobs/view/45844?ref=56712"/> <meta property="og:image" content="/css/images/proven_logo.png"/> <meta property="og:site_name" content="Proven"/> <meta property="og:description" content="This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met. RESPONSIBILITIES Staff, Management and Personnel Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times Make employment and termination decisions for BOH team in concert with GM Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience Continually strive to develop BOH staff in all areas of managerial and professional development Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback Guest Service and Care Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives Train all Management and staff on menu standards, presentation, and expectations Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations Participate in marketing, off-site events, and media outreach as requested/required Support development and execution of off-site catering, as required Operational / Financial Work with GM to develop and manage operating budget for back of the house operations Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met Oversee the kitchen’s profitability Manage on and off-site catering events Maintain a positive working relationship with vendors, suppliers and maintenance personnel Ensure all health and safety restaurant policies and procedures are followed Oversee the effective management of all food items, other supplies, and inventories as needed Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests Food and Beverage Planning, Health and Safety Responsible for ensuring consistent high quality food preparation and presentation Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item Maintain accurately budgeted food cost in conjunction with data entry and reporting As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies Review portion control of food quantities to minimize waste QUALIFICATIONS Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed Must be ServSafe Certified (Food) Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations Maintains excellent personal hygiene standards in accordance with MA Health Department Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies Able to follow printed recipes and lists Have a general knowledge of service flow, food and beverages Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager Fluent in English speaking, writing, and understanding Job Type: Full-time Salary: $75,000.00 /year"/> <script type="application/ld+json"> { "@context": "http://schema.org", "@type": "JobPosting", "url": "https://www.proven.com/jobs/view/45844?ref=56712", "title": "Executive Chef", "description": "<p>This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.</p> <p><strong><u>RESPONSIBILITIES</u></strong></p> <p><strong>Staff, Management and Personnel</strong></p> <ul> <li>Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment</li> <li>Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards</li> <li>Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted</li> <li>Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li> <li>Make employment and termination decisions for BOH team in concert with GM</li> <li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li> <li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li> <li>Continually strive to develop BOH staff in all areas of managerial and professional development</li> <li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li> <li>Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback</li> </ul> <p><strong> </strong></p> <p><strong>Guest Service and Care</strong></p> <ul> <li>Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives</li> <li>Train all Management and staff on menu standards, presentation, and expectations</li> <li>Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment</li> <li>Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars</li> <li>Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld</li> <li>Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations</li> <li>Participate in marketing, off-site events, and media outreach as requested/required</li> <li>Support development and execution of off-site catering, as required</li> </ul> <p><strong> </strong></p> <p><strong>Operational / Financial</strong></p> <ul> <li>Work with GM to develop and manage operating budget for back of the house operations</li> <li>Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met</li> <li>Oversee the kitchen’s profitability</li> <li>Manage on and off-site catering events</li> <li>Maintain a positive working relationship with vendors, suppliers and maintenance personnel</li> <li>Ensure all health and safety restaurant policies and procedures are followed</li> <li>Oversee the effective management of all food items, other supplies, and inventories as needed</li> <li>Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations</li> <li>Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests</li> </ul> <p><strong> </strong></p> <p><strong>Food and Beverage Planning, Health and Safety</strong></p> <ul> <li>Responsible for ensuring consistent high quality food preparation and presentation</li> <li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances</li> <li>In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item</li> <li>Maintain accurately budgeted food cost in conjunction with data entry and reporting</li> <li>As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock</li> <li>Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available</li> <li>Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs</li> <li>Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures</li> <li>Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies</li> <li>Review portion control of food quantities to minimize waste</li> </ul> <p><strong> </strong></p> <p><strong><u>QUALIFICATIONS</u></strong></p> <ul> <li>Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed</li> <li>Must be ServSafe Certified (Food)</li> <li>Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations</li> <li>Maintains excellent personal hygiene standards in accordance with MA Health Department</li> <li>Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies</li> <li>Able to follow printed recipes and lists</li> <li>Have a general knowledge of service flow, food and beverages</li> <li>Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager</li> <li>Fluent in English speaking, writing, and understanding</li> </ul> <p> </p> <p>Job Type: Full-time</p> <p>Salary: $75,000.00 /year</p>", "datePosted": "2019-06-04T15:51:00+00:00", "jobLocation": { "@type": "Place", "address": { "@type": "PostalAddress", "addressLocality": "Norwell", "addressRegion": "MA" } } } </script> <script type="text/javascript"> $(document).ready(function() { $("#phone_number").mask(PHONE_NUMBER_FORMAT); 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}); function successfulDemoMessage(responseObject) { if(responseObject.result == FAILURE) { $("#proven-demo-form").modal("hide"); $("#demo-submit-btn2").button("reset"); $("#demo-submit-btn").button("reset"); bootbox.alert(responseObject.message); } else { if(window.location.href.indexOf("?") > 0) { window.location.href = window.location.href + "&success=1"; } else { window.location.href = window.location.href + "?success=1"; } } } </script> <style> #employer-edit.affix { position: fixed; top: 0; width: 100%; z-index:10; } </style> <div id="join_popup" class="modal fade" tabindex="-1" role="dialog" aria-labelledby="join_popupLabel" aria-hidden="true"> <div class="modal-dialog"> <div class="modal-content" id="modalContent"></div> </div> </div> <div id="login_popup" class="modal fade" tabindex="-1" role="dialog" aria-labelledby="login_popupLabel" aria-hidden="true"> <div class="modal-dialog"> <div class="modal-content" id="modalContent"></div> </div> </div> <div id="loginModal" class="modal fade" tabindex="-1" role="dialog" aria-labelledby="loginModalLabel" aria-hidden="true"> <div class="modal-dialog"> <div class="modal-content" id="modalContent"></div> </div> </div> <div id="submissionModal" class="modal fade" tabindex="-1" role="dialog" aria-labelledby="submissionModalLabel" aria-hidden="true"> <div class="modal-dialog"> <div class="modal-content" id="modalContent"></div> </div> </div> <div id="proven-view-job"> <span class="hide" id="jobid">45844</span> <span class="hide" id="referencenumber">56712</span> <div class="container"> <div class="row"> <div class="col-md-10 col-md-offset-1 col-sm-12 col-sm-offset-0"> <div id="proven-candidate-home-page" class="hidden-xs" style="background: #fff;"> <div class="search-jobs" style="padding-top: 0px;"> <div class="row"> <div class="col-xs-12 col-sm-10 col-sm-offset-1 col-md-10 col-md-offset-1"> <div class="row search-row"> <div class="col-sm-5 search-field"> <input type="text" name="data[Search][search_text]" value="" id="search_text" placeholder="Job Title, Keywords, or Company" /> </div> <div class="col-sm-5 search-field"> <input type="text" value="Southern Maryland" id="search-location" placeholder="City, State or Zip" /> </div> <div class="col-sm-2 search-field" style="height:50px;"> <a href="#" id="search-btn" class="btn btn-default" role="button" style="width:100%;">SEARCH</a> </div> </div> </div> </div> </div> </div> </div> </div> <div class="row"> <div class="col-md-10 col-md-offset-1 col-sm-12 col-sm-offset-0"> <div class="panel panel-default voffset3"> <div class="panel-body"> <div class="job-post-details"> <div class="row"> <div class="col-xs-3 col-sm-2"> <div class="company-logo"> <img src="/css/images/proven_logo.png" width="90" border="0" class="img-responsive center-block" /> </div> </div> <div class="col-xs-9 col-sm-10"> <h1>Executive Chef</h1> <p>Private Company</p> <div class="date-location">Jun 04, 2019 - Cape Cod / Islands</div> <div class="voffset1"> <script type="text/javascript" src="https://s7.addthis.com/js/250/addthis_widget.js#pubid=seanfalconer"></script> </div> </div> </div> <hr /> <div class="row"> <div class="apply-form-link col-xs-12 col-sm-8 col-md-7 col-lg-8"> Apply via email:<br/><a class="red-link" href="mailto:jobs+45844-w@hireproven.com">jobs+45844-w@hireproven.com</a> </div> <div class="col-xs-12 col-sm-4 col-md-5 col-lg-4"> <script type="text/javascript"> var currentLink = null; 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Answer any specific questions included in the job advertisement." cols="30" rows="6"></textarea></div> </div> <div class="row"> <div class="col-xs-12 col-sm-6 col-md-7"> <div class="checkbox"> <label> <input type="checkbox" checked id="tos" name="data[Worker][agreed_to_terms]" tabindex="70" /> <div class="gray-text"> I agree to the <a title="Terms of Service" target="_new" href="/pages/termsWorkers">Terms of Service</a><br /><span class="tos-date">(Updated 2012-11-06)</span> </div> </label> </div> </div> <div class="col-xs-12 col-sm-6 col-md-5"> <div class="apply-button"> <a href="#" id="submit-btn" data-loading-text="Uploading..." class="light-green-btn" role="button" title="Submit Application" style="width:100%;">SUBMIT APPLICATION</a> </div> </div> </div> </form> </div> </div> </div> </div> <div id="apply-form-location"> </div> <hr /> </div> <div class="job-post-details"> <div id="job-description"> <p>This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.</p> <p><strong><u>RESPONSIBILITIES</u></strong></p> <p><strong>Staff, Management and Personnel</strong></p> <ul> <li>Achieve company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness by training employees and creating a positive, productive working environment</li> <li>Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, cost and serving standards</li> <li>Maintain accurate and updated plan of restaurant BOH staffing needs. Review staffing levels to ensure that kitchen and function areas (if applicable) can be staffed at all times within the payroll budget allotted</li> <li>Responsible for recruiting, interviewing, hiring and effectively training new employees. Provide on-going training to ensure that service standards and product quality are consistent and maintained at all times</li> <li>Make employment and termination decisions for BOH team in concert with GM</li> <li>Manage performance of BOH employees. When necessary, discipline staff according to policies and give action steps and feedback as follow up</li> <li>Ensure that BOH staff are provided with the knowledge required to continuously achieve and improve our guest experience</li> <li>Continually strive to develop BOH staff in all areas of managerial and professional development</li> <li>Ensure that Handbook policies, procedures and standards are maintained and followed in a consistent and fair manner</li> <li>Oversee and supervise BOH management team and tasks assigned to them. Provide support and opportunity for continuous productive feedback</li> </ul> <p><strong> </strong></p> <p><strong>Guest Service and Care</strong></p> <ul> <li>Working with senior management, craft menu content, specials, and any other food and beverage related content in alignment with concept, financial and operational objectives</li> <li>Train all Management and staff on menu standards, presentation, and expectations</li> <li>Be easily accessible to all staff at all times while on duty to enhance the dining experience and work environment</li> <li>Expediently respond to guest inquiries, concerns or complaints, taking any and all appropriate actions to turn dissatisfied guests into regulars</li> <li>Actively work in the kitchen to set performance standards, develop the team, and ensure guest service standards and efficient operations are upheld</li> <li>Ensure all functions and events are executed at the highest standards of food quality, service, and profitability with no adverse impact on daily a la carte operations</li> <li>Participate in marketing, off-site events, and media outreach as requested/required</li> <li>Support development and execution of off-site catering, as required</li> </ul> <p><strong> </strong></p> <p><strong>Operational / Financial</strong></p> <ul> <li>Work with GM to develop and manage operating budget for back of the house operations</li> <li>Schedule labor for each shift as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that labor cost objectives are met</li> <li>Oversee the kitchen’s profitability</li> <li>Manage on and off-site catering events</li> <li>Maintain a positive working relationship with vendors, suppliers and maintenance personnel</li> <li>Ensure all health and safety restaurant policies and procedures are followed</li> <li>Oversee the effective management of all food items, other supplies, and inventories as needed</li> <li>Maintain accurate employee information in a secure system in accordance with all federal, state and local regulations</li> <li>Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests</li> </ul> <p><strong> </strong></p> <p><strong>Food and Beverage Planning, Health and Safety</strong></p> <ul> <li>Responsible for ensuring consistent high quality food preparation and presentation</li> <li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, dining and storage areas. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances</li> <li>In keeping with restaurant concept, provide ownership with seasonal menu changes and provide accurate costing(s) of each menu item</li> <li>Maintain accurately budgeted food cost in conjunction with data entry and reporting</li> <li>As assigned by ownership and General Manager, complete weekly inventory of entire kitchen stock</li> <li>Oversee the timely ordering and delivery of food and other supplies with vendors and distributors to ensure proper inventory levels are maintained at the restaurant consistently. Follow purchasing systems in place and ensure that all product is bid out to guarantee best pricing available</li> <li>Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs</li> <li>Ensure that all products are received in correct unit count and condition. Deliveries must be performed in accordance with the restaurant’s receiving policies and procedures</li> <li>Review food estimated costs to ensure proper budgeting and cost effectiveness. Works with managers, suppliers, accountant & owner regarding the efficient purchasing of restaurant supplies</li> <li>Review portion control of food quantities to minimize waste</li> </ul> <p><strong> </strong></p> <p><strong><u>QUALIFICATIONS</u></strong></p> <ul> <li>Must have a culinary proficiency with the anticipated menu style and be able to effectively cook on the line as needed</li> <li>Must be ServSafe Certified (Food)</li> <li>Possess an in-depth knowledge of food preparation, sanitation, and safety practices in accordance with MA Health Department regulations</li> <li>Maintains excellent personal hygiene standards in accordance with MA Health Department</li> <li>Must have basic computer knowledge and math proficiency as it relates to inventory, P&L, reporting, and related supplies</li> <li>Able to follow printed recipes and lists</li> <li>Have a general knowledge of service flow, food and beverages</li> <li>Must have 5 years experience in similar capacity role or as a Sous Chef or Kitchen Manager</li> <li>Fluent in English speaking, writing, and understanding</li> </ul> <p> </p> <p>Job Type: Full-time</p> <p>Salary: $75,000.00 /year</p> </div> </div> <p class="voffset4"><strong>Other jobs you may like</strong></p> <p class="similar-job-title"><a href="https://www.jobs2careers.com/click.php?jid=7362cd9ef86c73edc207f6c21&ri=9c11eca97ab3410cbaa2c87c9cce5de7&job_loc=West+Roxbury%2CMA&q=Executive+Chef&spl=v1%253AJF7T2Ryf%252B4xf4igh%253ANIsGj%252FM86a%252BCwnzBXMhv4A%253D%253D%253ABbIcItyFq7D7o2bkOKbeh%252BsRG4rz2GIUsmK8vtRuRw9yRJDJVWmHQ%252FFrowqIvW52BcWvVb6LyK0idluFB9PBWxSta%252FcxBUcL0p1AMKI%252Bdgkz5PCZ6L7ei2M63hRz92wIKact7zc%253D&encrypt=0&l=Norwell%2C+MA&query_category_id=360000&t=simplyhired.com&jobkey-30434934798/" class="blue-link" target="_blank">Executive Chef</a></p> <p class="similar-job-company">MISSION ON FIRE - 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Private Company
This position is for an exciting new restaurant opening this Fall in the affluent South Shore community of Norwell, MA. The concept is a modern upscale American tavern that will allow the Executive Chef to have plenty of creative license and room for growth. The 80-seat space is being fully renovated and the owner is looking for someone to take ownership of the culinary side of the business. This is a working chef position with a manageable schedule and would make a perfect next step for a current Sous Chef or Kitchen Manager. The salary listed is base, and will be supplemented by a benefits package and the potential for an annual bonus package when performance metrics are met.
RESPONSIBILITIES
Staff, Management and Personnel
Guest Service and Care
Operational / Financial
Food and Beverage Planning, Health and Safety
QUALIFICATIONS
Job Type: Full-time
Salary: $75,000.00 /year
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