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Specific Local Culinary Positions

Job Opportunity – October 17, 2017
Job Title: Lead Cook Nutrition Services
Company Name: Saint Luke’s Health System
Location: Kansas City , Missouri USA 64101

Posted Date: 8/17/2017
Job Code: NT053
Location: Saint Luke’s Hospital of Kansas City
Address: 4401 Wornall
City: Kansas City
State: MO
Country: United States of America
Category: Nutrition
Number of Hours Scheduled Per Week (1-40): 40
Employment Status: Full-time
Scheduled Shift: Swing
Scheduled Time Start: PRN – Varies
Scheduled Time End: PRN – Varies
Cost Center Name: Nutrition Service

Description

Follows direction of NS leadership. Able to open or close operations and run shifts in the absence of leadership. Oversees the execution of day to day operations. Ensures staffing levels meet volume demands. Helps ensure food quality, timely service, safety and sanitation standards are met. May be responsible for ordering, receiving and inventory control. May oversee production, waste, and portion control. Works stations and fills in for staff as needed. Handles customer complaints. Involved with training and coaching staff. Delegates duties as needed. Ensures food requisitions and caterings are delivered. Assists retail, clinical and production areas as needed. Can handle cash, follow and enforce policies and procedures. Is a team player who displays good decision making and communication skills. Maintains a positive attitude and conducts all interactions in a professional manner. Job assignment may include cook, diet clerk, cashier, or other key positions.

• Manages shift operations and maintains compliance with all Food policies, standards and procedures.

• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.

• Assists Chefswith all kitchen operations and preparation.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.

• Assists in determining how food should be presented and creates decorative food displays.

• Maintains purchasing, receiving and food storage standards.

• Ensures compliance with food handling and sanitation standards.

• Performs all duties of kitchen managers and employees as necessary.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with all applicable laws and regulations.

• Follows proper handling and right temperature of all food products.

• Operates and maintains all department equipment and reports malfunctions.

• Checks the quality of raw and cooked food products to ensure that standards are met.

Minimum Requirements

less than 1 year experience

ServSafe Certification within 1 year of hire required

Apply Here: http://www.Click2Apply.net/tr5vs97q4h6ngz7b

PI99812718


Job Opportunity – August 29, 2017

Job Title: Executive Chef
Company  Name: Norwood Hills Country Club
Location: St. Louis, MO

DOWNLOAD JOB DESCRIPTION PDF

NORWOODHILLS

 


Job Opportunity – August 14, 2017

Job Title: Cook, Pizza/Sauce Relief, SLH
Company  Name: Saint Luke’s Health System
Location: Kansas City, MO 64101

Location: Saint Luke’s Hospital of Kansas City
Address: 4401 Wornall
City: Kansas City
State: MO
Country: United States of America
Category: Nutrition
Number of Hours Scheduled Per Week (1-40): 40
Employment Status: Full-time
Scheduled Shift: Day
Scheduled Time Start: PRN – Varies
Scheduled Time End: PRN – Varies
Cost Center Name: Nutrition Services
Description
Under the direction of the Nutrition Services Leadership Team: a Cook may fulfill any number of
responsibilities in relation to departmental operations and food preparation for patients, hospital staff
and customers of the hospital. A Cook is responsible for proper handling and preparation of all food
related items as determined by daily menus. Is responsible for using and following standardized recipes.
Accurately prepares patient meals as ordered. Accurately prepares retail food items as needed. Prepares
food for catered events, sets up catered events, and may wait on customers in the cafeteria as needed.
Is focused on high customer satisfaction including food quality, timely delivery and customer
interactions. Knows and follows all safety and sanitation guidelines. Keeps all areas, tools and
equipment clean. Aware of production usage and assists with waste management. Helps stock, rotate,
and communicate inventory needs for ordering food supplies. The cook ensures delivery of optimal food
quality, timely service, as well as high sanitation standards. Manages resources properly. Provides
assistance to all areas as needed.

Actively participates in feedback and problem solving, team coaching, mentors co-workers and utilizes team processes in working out solutions. Assist in successfully resolving day-to- day work and customer
issues. Promotes good communication and effective working relationships. Shares food service goals
with work team and demonstrates involvement in the goals. Actively participates in cross training
initiatives. Assists team in meeting time deadlines through flexibility in work hours, positions and
additional duties when assigned. Demonstrates and maintains strong knowledge of food service and
quantity cooking principles both for regular and special diets. Participates in daily operations, assists in
investigative processes and displays excellent decision-making capabilities. Accountable for standards of
performance including orientation, and training of new and fellow employees. Completion of continuing
education and training, compliance with City, State and JCAHO regulations.Assist with goal
implementation, as well as implementation of policies, procedures, guidelines and programs within
Nutrition Services. Responsible for preparing and serving quality food and service to patients, staff,
cafeteria and catering patrons. Uses standardized recipes, portion control, sanitary practices, safe food
handling standards, and professionalism. Is accountable for taking food temperatures, ensuring food
quality, and appearance. Is responsible for maintaining the proper amount of food for service and
making more if necessary. Prioritizes customer service and preparation of food for patients, cafeteria
and/or catering customers. Assist in successfully resolving day to day work and customer issues.
Promotes good communication and effective working relationships. Attendance patterns reflects
commitment to customers and departmental goals.Check patient tallies and only make appropriate
amounts of food.

Adheres to established time schedules and is flexible to changing staffing situations.
Prioritizes that food is cooked and presented within time and temperature guidelines. Follows recipes,
tallies, and portioncontrol guidelines. Utilizes batch-cooking techniques to maximize presentation
quality and minimize waste. Minimize waste by using left over’s in a cost-effective manner within food
safety guidelines. Maintains inventory levels and rotation. Accountable for proper handling, storage, and
use of chemicals.

Minimum Requirements
Obtain a Kansas City Food Handler’s Permit or Serve Safe Certification within 30 days of hire. Prepare
ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and
vegetables. Weigh, measure, and mix ingredients. Fabricate meat and fish items. Prepare and cook food
according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare
cold foods. Operate ovens, stoves, grills, microwaves, mixers, choppers, food processers and fryers. Test
foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food.
Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and
disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the
temperature of appliances and food using thermostats, thermometers and equipment properly.
Monitoring the proper operation of coolers freezers, cooking and holding system such as fans, drains,
and doors, for proper operation, and report issues or problems to facility management or supervisor.
Adhere to, read and fill out all required, logs, lists and, reports.
Follow all company and safety and security policies and procedures; report maintenance needs,
accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
Ensure uniform and personal appearance are clean and professional; maintain confidentiality of
proprietary information; protect company assets. Prepare all potentially hazardous foods at the correct
temperature according to Food Safety guidelines. Follow and ensure compliance with food safety and
handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling,
cleaning, and organizing coolers, freezers, storage and work areas. Speak with others using clear and
professional language. Develop and maintain positive working relationships with others; support team
to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure
adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or
for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling,
stooping and handle extreme temperature variances . Move, lift, carry, push, pull, and place objects
weighing less than or equal to 35 pounds without assistance. Perform other reasonable job duties as
requested by Supervisors.

Apply Here: http://www.Click2Apply.net/ymsp4sw6tqbhmf9w

 


Job Opportunity – August 7, 2017

Job Title: Sous Chef
Company  Name: William Jewell College
Location: Liberty, Missouri 64068

As a Sous Chef, you will craft a variety of foods from only the freshest ingredients using our in-house recipe database. You will work side by side with our Executive Chef gaining a tremendous amount of knowledge all while simultaneously developing your own talent and skills. You will also assist the Executive Chef in leading the culinary team to excellence.

To be successful in this position you will need previous experience in a commercial kitchen, be able to work independently under your own initiative, and be able to interact with clients in a professional and courteous manner. Positive attitude and outstanding customer service skills are a must! You will need to understand culinary financial objectives including budgets, menus, inventory, product orders and food production as well as keep up with the new culinary trends.

You will enjoy work in a team-based environment, generating a creative atmosphere of energy and enthusiasm which encourages continuous self-improvement through education and training. We believe that each employee contributes directly to our growth and success and would love the opportunity to watch the right person grow with our company. Think you’ve got what it takes to become a part of this amazing team? We can’t wait to hear from you!

http://www.freshideasfood.com/


Job Opportunity – July 3, 2017

Job Title: Cook, Pizza/Sauce Relief, SLH
Company  Name: Saint Luke’s Health System
Location: Kansas City, Missouri, United States, 64101
Location: Saint Luke’s Hospital of Kansas City
Address: 4401 Wornall
City: Kansas City
State: MO
Country: United States of America
Category: Nutrition
Number of Hours Scheduled Per Week (1-40): 40
Employment Status: Full-time
Scheduled Shift: Day
Scheduled Time Start: PRN – Varies
Scheduled Time End: PRN – Varies
Cost Center Name: Nutrition Services

Description

Under the direction of the Nutrition Services Leadership Team: a Cook may fulfill any number of responsibilities in relation to departmental operations and food preparation for patients, hospital staff and customers of the hospital. A Cook is responsible for proper handling and preparation of all food related items as determined by daily menus. Is responsible for using and following standardized recipes. Accurately prepares patient meals as ordered. Accurately prepares retail food items as needed. Prepares food for catered events, sets up catered events, and may wait on customers in the cafeteria as needed. Is focused on high customer satisfaction including food quality, timely delivery and customer interactions. Knows and follows all safety and sanitation guidelines. Keeps all areas, tools and equipment clean. Aware of production usage and assists with waste management. Helps stock, rotate, and communicate inventory needs for ordering food supplies. The cook ensures delivery of optimal food quality, timely service, as well as high sanitation standards. Manages resources properly. Provides assistance to all areas as needed.

Actively participates in feedback and problem solving, team coaching, mentors co-workers and utilizes team processes in working out solutions. Assist in successfully resolving day-to- day work and customer issues. Promotes good communication and effective working relationships. Shares food service goals with work team and demonstrates involvement in the goals. Actively participates in cross training initiatives. Assists team in meeting time deadlines through flexibility in work hours, positions and additional duties when assigned. Demonstrates and maintains strong knowledge of food service and quantity cooking principles both for regular and special diets. Participates in daily operations, assists in investigative processes and displays excellent decision-making capabilities. Accountable for standards of performance including orientation, and training of new and fellow employees. Completion of continuing education and training, compliance with City, State and JCAHO regulations.Assist with goal implementation, as well as implementation of policies, procedures, guidelines and programs within Nutrition Services. Responsible for preparing and serving quality food and service to patients, staff, cafeteria and catering patrons. Uses standardized recipes, portion control, sanitary practices, safe food handling standards, and professionalism. Is accountable for taking food temperatures, ensuring food quality, and appearance. Is responsible for maintaining the proper amount of food for service and making more if necessary. Prioritizes customer service and preparation of food for patients, cafeteria and/or catering customers. Assist in successfully resolving day to day work and customer issues. Promotes good communication and effective working relationships. Attendance patterns reflects commitment to customers and departmental goals.Check patient tallies and only make appropriate amounts of food.

Adheres to established time schedules and is flexible to changing staffing situations. Prioritizes that food is cooked and presented within time and temperature guidelines. Follows recipes, tallies, and portioncontrol guidelines. Utilizes batch-cooking techniques to maximize presentation quality and minimize waste. Minimize waste by using left over’s in a cost-effective manner within food safety guidelines. Maintains inventory levels and rotation. Accountable for proper handling, storage, and use of chemicals.

Minimum Requirements

Obtain a Kansas City Food Handler’s Permit or Serve Safe Certification within 30 days of hire. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Fabricate meat and fish items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, mixers, choppers, food processers and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food using thermostats, thermometers and equipment properly. Monitoring the proper operation of coolers freezers, cooking and holding system such as fans, drains, and doors, for proper operation, and report issues or problems to facility management or supervisor. Adhere to, read and fill out all required, logs, lists and, reports.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Prepare all potentially hazardous foods at the correct temperature according to Food Safety guidelines. Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers, freezers, storage and work areas. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, stooping and handle extreme temperature variances. Move, lift, carry, push, pull, and place objects weighing less than or equal to 35 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Apply Here: http://www.Click2Apply.net/xnysv6kyd7wbdc8r


Job Opportunity – July 3, 2017

Job Title: Cook (PRN on call as needed)
Company  Name: Saint Luke’s Health System
Location: Kansas City, Missouri, United States, 64101
Location: SLH – Crittenton Children’s Center
Address: 10918 Elm Ave
City: Kansas City
State: MO
Country: United States of America
Category: Nutrition
Number of Hours Scheduled Per Week (1-40): 1
Employment Status: PRN
Scheduled Shift: Day
Scheduled Time Start: PRN – Varies
Scheduled Time End: PRN – Varies
Cost Center Name: Nutrition Services

Description

Under the direction of the Nutrition Services Leadership Team: a Cook may fulfill any number of responsibilities in relation to departmental operations and food preparation for patients, hospital staff and customers of the hospital.

A Cook is responsible for proper handling and preparation of all food related items as determined by daily menus. Is responsible for using and following standardized recipes. Accurately prepares patient meals as ordered. Accurately prepares retail food items as needed. Prepares food for catered events, sets up catered events, and may wait on customers in the cafeteria as needed. Is focused on high customer satisfaction including food quality, timely delivery and customer interactions.

Knows and follows all safety and sanitation guidelines. Keeps all areas, tools and equipment clean. Aware of production usage and assists with waste management. Helps stock, rotate, and communicate inventory needs for ordering food supplies.

The cook ensures delivery of optimal food quality, timely service, as well as high sanitation standards. Manages resources properly. Provides assistance to all areas as needed.

Minimum Requirements

*food handler card within 30 days

Apply Here: http://www.Click2Apply.net/3k3vft3gj8yjx756


Job Opportunity – July 3, 2017

Job Title: Cook
Company  Name: Saint Luke’s Health System
Location: Kansas City, Missouri, United States, 64101
Location: Saint Luke’s Health System – Corporate Office
Address: 10920 Elm Ave
City: Kansas City
State: MO
Country: United States of America
Category: Nutrition
Number of Hours Scheduled Per Week (1-40): 40
Employment Status: Full-time
Scheduled Shift: Day
Scheduled Time Start: 7:00 AM
Scheduled Time End: 3:30 PM
Cost Center Name: Corporate Cafe

Description

Under the direction of the Nutrition Services Leadership Team: a Cook may fulfill any number of responsibilities in relation to departmental operations and food preparation for patients, hospital staff and customers of the hospital. A Cook is responsible for proper handling and preparation of all food related items as determined by daily menus. Is responsible for using and following standardized recipes. Accurately prepares patient meals as ordered. Accurately prepares retail food items as needed. Prepares food for catered events, sets up catered events, and may wait on customers in the cafeteria as needed. Is focused on high customer satisfaction including food quality, timely delivery and customer interactions. Knows and follows all safety and sanitation guidelines. Keeps all areas, tools and equipment clean. Aware of production usage and assists with waste management. Helps stock, rotate, and communicate inventory needs for ordering food supplies. The cook ensures delivery of optimal food quality, timely service, as well as high sanitation standards. Manages resources properly. Provides assistance to all areas as needed.

Apply Here: http://www.Click2Apply.net/xpp7zsm8d2krrsb7


Job Opportunity – July 3, 2017

Company Name:   Saint Luke’s Health System
Position Title: Cook, Meat Production, SLH
Location: Saint Luke’s Hospital of Kansas City, Kansas City, Missouri 64101
Address: 4401 Wornall
City: Kansas City
State: MO
Country: United States of America
Category: Nutrition
Number of Hours Scheduled Per Week (1-40): 40
Employment Status: Full-time
Scheduled Shift: Evening
Scheduled Time Start: PRN – Varies
Scheduled Time End: PRN – Varies
Cost Center Name: Nutrition Services

Description

Under the direction of the Nutrition Services Leadership Team: a Cook may fulfill any number of responsibilities in relation to departmental operations and food preparation for patients, hospital staff and customers of the hospital. A Cook is responsible for proper handling and preparation of all food related items as determined by daily menus. Is responsible for using and following standardized recipes. Accurately prepares patient meals as ordered. Accurately prepares retail food items as needed. Prepares food for catered events, sets up catered events, and may wait on customers in the cafeteria as needed. Is focused on high customer satisfaction including food quality, timely delivery and customer interactions. Knows and follows all safety and sanitation guidelines. Keeps all areas, tools and equipment clean. Aware of production usage and assists with waste management. Helps stock, rotate, and communicate inventory needs for ordering food supplies. The cook ensures delivery of optimal food quality, timely service, as well as high sanitation standards. Manages resources properly. Provides assistance to all areas as needed.

Actively participates in feedback and problem solving, team coaching, mentors co-workers and utilizes team processes in working out solutions. Assist in successfully resolving day-to- day work and customer issues. Promotes good communication and effective working relationships. Shares food service goals with work team and demonstrates involvement in the goals. Actively participates in cross training initiatives. Assists team in meeting time deadlines through flexibility in work hours, positions and additional duties when assigned. Demonstrates and maintains strong knowledge of food service and quantity cooking principles both for regular and special diets. Participates in daily operations, assists in investigative processes and displays excellent decision-making capabilities. Accountable for standards of performance including orientation, and training of new and fellow employees. Completion of continuing education and training, compliance with City, State and JCAHO regulations.Assist with goal implementation, as well as implementation of policies, procedures, guidelines and programs within Nutrition Services. Responsible for preparing and serving quality food and service to patients, staff, cafeteria and catering patrons. Uses standardized recipes, portion control, sanitary practices, safe food handling standards, and professionalism. Is accountable for taking food temperatures, ensuring food quality, and appearance. Is responsible for maintaining the proper amount of food for service and making more if necessary. Prioritizes customer service and preparation of food for patients, cafeteria and/or catering customers. Assist in successfully resolving day to day work and customer issues. Promotes good communication and effective working relationships. Attendance patterns reflects commitment to customers and departmental goals.Check patient tallies and only make appropriate amounts of food.

Adheres to established time schedules and is flexible to changing staffing situations. Prioritizes that food is cooked and presented within time and temperature guidelines. Follows recipes, tallies, and portioncontrol guidelines. Utilizes batch-cooking techniques to maximize presentation quality and minimize waste. Minimize waste by using left over’s in a cost-effective manner within food safety guidelines. Maintains inventory levels and rotation. Accountable for proper handling, storage, and use of chemicals.

Minimum Requirements

Obtain a Kansas City Food Handler’s Permit or Serve Safe Certification within 30 days of hire. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Fabricate meat and fish items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, mixers, choppers, food processers and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food using thermostats, thermometers and equipment properly. Monitoring the proper operation of coolers freezers, cooking and holding system such as fans, drains, and doors, for proper operation, and report issues or problems to facility management or supervisor.

Adhere to, read and fill out all required, logs, lists and, reports. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Prepare all potentially hazardous foods at the correct temperature according to Food Safety guidelines. Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers, freezers, storage and work areas. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, stooping and handle extreme temperature variances . Move, lift, carry, push, pull, and place objects weighing less than or equal to 35 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Apply Here: http://www.Click2Apply.net/r7dsr426cpkhqnpw


Job Opportunity – May 22, 2017

Title: Corporate Executive Chef
Company: 
Nestle

POSITION SUMMARY:

Can you make executive decisions, manage a large team, drive sales, champion our brand, and still put a delicious meal on the table? As the Corporate Executive Chef you’ll have an opportunity to do this and much more! In this role, you’ll drive volume growth of some of our most iconic brands, such as: Minor’s, Minor’s Chef specialties, and all the embellishment products in our food portfolio.

PRIMARY RESPONSIBILITIES:

Grows and protects existing Minor’s products at strategically relevant operators.
Analyzes customer menus to create and effectively communicate Minor’s product and operational suggestions.
Builds and nurtures customer relationships that separate the Minor’s experience from competition.
Supports Broker Sales Reps (BSR)/Channel Sales Managers (CSM)/Broker Chefs/Distributor Sales Reps (DSR) at large local operators and partner distributors.
Sells profitability and value of Minor’s and embellishment products as a solution. Does not sell cost.
Field Training.
Leads food and operations based training of Channel Sales Managers and key operators.
Works with BSRs and Broker Chefs to help develop their skills while certifying their ability to lead basic demonstrations.
Organizes schedules and conducts symposiums on Nestlé products and their applications.
Creates effective and simple demonstration recipes and techniques that effectively help Street sales organization sell the profitability and flavor of products.
Actively supports Training and Development Team in Solon with Best-Practices and Trainer leadership.
Administration.
Routinely shares customer and competitive insight with Nestlé Professional Business Development.
Culinary stewardship in local community and culinary school(s).
Engage with professional affiliations (ACF, WCR, Catersource, ProStart) to showcase Minor’s commitment to Culinary Arts while networking for business development.
Accurately accounts for sales results and sales targets using BRIDGE account management system.Routinely shares relevant best-practices with peer network.
Reconciles T&E budget in compliance with standards of Nestlé USA.
Other duties and responsibilities as assigned.
Qualifications

REQUIREMENTS AND MINIMUM EDUCATION LEVEL:

Culinary Degree.
CWC and/or CEC preferred.
Some college (prefer B.A./B.S. in Food Science or related discipline).
EXPERIENCE:

10 years experience in field as an Executive Chef.
SKILLS:

Intermediate working knowledge of Microsoft Office: Excel, Word, Outlook, and PowerPoint (25-30 WPM).
Hardware/Software competencies: E-mail, faxes, cell phones, voice mail etc.
Demonstrated written and vernal fluency. Ability to present at all levels.
Organizational skills to include time/project management skills and the ability to prioritize projects based on business.
Be a self-starter: i.e. be able recognize, analyze, develop solutions and initiate problem solving action with very little information and/or direction.
Ability to coordinate off site training sessions: communicate with on site management; procure, produce and ship food/supplies as needed; produce and ship training materials to site in a timely fashion.
Demonstrate above average problem solving abilities: many problems are abstract in nature.
Be able to travel extensively utilizing commercial flights, automobile and other forms of transportation.
Understanding of distribution channels and the challenges associated with them.
Possess thorough Nestlé product knowledge (or demonstrate proficiency within 6 months).

CLICK HERE TO APPLY NOW: https://www.nestleusacareers.com/job/dallas/corporate-executive-chef/1823/4699377?utm_source=email&utm_medium=social_post&utm_campaign=Nestle_USA_social


Job Opportunity – May 11, 2017

Title: Kitchen and Nutrition Manager, Full-Time
Company: 
United Inner City Services

Under general supervision, the Kitchen and Nutrition Manager will plan, prepare and document all meals served at United Inner City Services (“UICS”); and perform related work as required.

Role:

The Kitchen and Nutrition Manager oversees operations of the food program, including hygiene, meal planning and preparation, food distribution to rooms, supervision of staff and volunteers, record keeping and all kitchen operations; ensures adherence to Child Care Food Program guidelines and all public health regulations regarding food storage and preparation.

Essential Duties:

 Prepares nutritious meals and snacks for enrolled children; prepares substitute items for

children on restricted diets.

 Distributes food to the classrooms on time for scheduled meals.

 Practices safe food handling techniques in food preparation and storage.

 Plans for and purchases all food and necessary supplies needed to provide food service.

 Maintains verification of food and non-food purchases to meet CACFP (Child Care Food

Program) requirements.

 Keeps a daily meal production record following the requirements of the CACFP using the

Simplified Food Buying Guide (SFBG) to calculate amounts.

 Keeps a daily record of menus.

 Obtains and retains manufacturers’ specifications (or Child Nutrition Label) for any

commercially prepared food items not listed in the SFBG.

 In collaboration with the Office Manager, develops monthly menus to meet CACFP meal

pattern requirements.

 Maintains a safe and sanitary kitchen, pantry, and storage areas; washes items used for food

preparation.

 Attends CACFP conferences and other workshops as needed.

 Provides assistance with special events and programming

 Directly manages kitchen staff

 Complete weekly order of kitchen and building operational supplies accurately and efficiently

 Other duties as assigned

Knowledge, Skills, and Abilities

United Inner City Services provides equal employment opportunities (EEO) to all employees and applicants for employment without

regard to race, color, religion, sex, national origin, age, disability or genetics.

 Work cooperatively with staff, students, vendors and funding agency monitors; maintain

accurate written records; perform mathematical calculations accurately.

 Maintains working knowledge of early childhood nutrition; production cooking.

Minimum Qualifications:

 Any combination of education and experience that would likely provide the required knowledge

and abilities is qualifying. A typical way to obtain the knowledge and abilities would be:

Education: Graduation from high school, or equivalent.

 Experience in production or commercial cooking.

 Experience with the Child Care Food Program requirements and documentation preferred.

 Valid driver’s license and insured automobile in good working order is required.

 ServSafe Certification is required.

 Must pass background check for all appropriate agencies (such as FBI, Department of Justice,

and Child Abuse Index Services).

Physical Requirements:

Must be able to perform physical activities such as, but not limited to:

 Lifting heavy items (up to 50 lbs. unassisted)

 Bending, standing, climbing or walking.


Job Opportunity – May 4, 2017

Title: Executive Chef
Company:
Community Living Facility, Emporia, KS
We have a great job opportunity for a quality Executive Chef in Emporia, KS at our Community Living Facility. Below is the link to apply for the position. You can also contact Michelle Findlay at michellefindlay@iammorrison.com.

https://compassrcext.peoplefluent.com/res_viewjob.html?optlink-view=view-582252&ERFormID=res_newjoblist&ERFormCode=any


 

Job Opportunity – April 26, 2017

Title: Executive Chef
Company:
 St. Luke’s North

Responsible for all food production, culinary and kitchen operations that provide products and services to patients, cafeteria, retail outlets, and catering. Provides leadership, training and direction to culinary leadership team and production staff.

Click here to apply: https://www.linkedin.com/jobs/view/322223858


 

Job Opportunity – April 25, 2017

Title: Chef
Company:
 Morrison Community Living

Job Summary: 
This is an exciting opportunity for an energetic, entrepreneurial Culinary professional who is constantly seeking a better way to conduct business. This hands-on leadership position is directly responsible for the successful operation of the Culinary Department in a Senior Living community. Our Chefs ensure client/customer service and satisfaction with efficient cost effective management meeting and exceeding stated expectations. Our Chefs are responsible for managing the daily operations of the kitchen area, implement production processes, manage food and labor costs and have overall understanding of HACCP. Generally, you will report to the Executive Chef or Director of Dining Services. Ideally, you will have experience supervising and supporting production functions of kitchen employees, the ability to motivate employees to continually improve performance, follow and direct HACCP, Food Safety, Physical Safety Programs and manage cost controls. You will also be responsible for developing, mentoring and coaching associates.

Preferred Qualifications:

A.O.S. Degree in Culinary Arts or culinary certificate preferred experience may be considered in lieu of a Degree
Minimum of one (1) to three (3) years of progressive culinary/kitchen management experience, depending upon formal degree or training
Extensive catering experience a plus
High volume, complex foodservice operations experience – highly desirable
Institutional and batch cooking experiences
Hands-on chef experience a must
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet
Must be willing to participate in resident satisfaction programs/activities
ServSafe certified – highly desirable
To apply click this link

https://compassrcext.peoplefluent.com/res_viewjob.html?erjob=449415:en_US&eresc=LinkedIn


 

Job Opportunity – April 10, 2017

Title: Various Positions Open
Company: 
Rope Swing Hospitality

Click to learn more about job openings: http://www.ropeswinggroup.com/careers/

Contact Glenn R. Mack / IACP Board Chair
grmack@gmail.com / (479) 235-0132


Job Opportunity – April 10, 2017

Title: Director of Culinary
Company: 
Crystal Bridges Museum

Director of Culinary, Crystal Bridges Museum (http://crystalbridges.org/). Beyond belief opportunity for folks who love art and high-end events! https://www.linkedin.com/jobs/view/291922286/

Contact Glenn R. Mack / IACP Board Chair
grmack@gmail.com / (479) 235-0132


Job Opporunity – April 10, 2017

Title: Chef Instructor, Director of Culinary Ops and Purchasing Manager
Company: 
Brightwater

We have multiple opportunities in NW Arkansas, Director of Culinary Ops at http://brightwater.org and we also need a Purchasing Manager.

Chef Instructor at Brightwater, with path of taking over as director in 5-7 years. Need 3 instructors, ideally one Latina chef and others with interest in larger food issues: farming/gardening, sustainability, food entrepreneurship, nutrition, butchery. https://jobs.nwacc.edu/postings/7494

www.brightwater.org

Contact Glenn R. Mack / IACP Board Chair
grmack@gmail.com / (479) 235-0132


Job Opportunity – March 6, 2017

Title: National Sales Customer Service Representatives
Company: 
US Foods

US Foods is in search of 2 National Sales Customer Service Representatives.  These positions work Sunday through Thursday. We love people that come from the restaurant business and know about food.  These are entry level positions but there is a lot of room for growth in our company.

Anyone interested in the position could call or email Lisa Castro at lisa.castro@usfoods.com or 913-907-3329.


Job Opportunity – March 3, 2017
Title:
Executive Sous Chef
Company: 
Hickory Hills Country Club
REPORTS TO: EXECUTIVE CHEF
SALARY POTENTIAL: 45-50 K
POSITION SUMMARY:
This position is responsible for overseeing all kitchen operations including the outlet restaurants and its culinarians by monitoring all food preparation, production, presentation and delivery of food services throughout the course of the day/evening.
OVERSEES:
All stations in all kitchens
All Culinarians
Club Parties
Banquet Events
Bar and Grille Restaurant and outlet restaurants
EXPECTATIONS:
Executive Sous Chef ensures the efficient operation of all food production areas. Constantly analyzes quality of food production and preparation in accordance to club recipes.
Produces and maintains the highest food quality and control for all food products that is served in all areas.
Assures the on-going training of culinarians.
Assures that the high standards set by the EC are followed.
Leads by example.

JOB DESCRIPTION:
Assist the Executive Chef in the supervision of all culinary operations.
Work with the Executive Chef to update schedules for all Culinarians.
Monitor production and correct preparation of all food on a daily basis.
Responsible for maintaining the quality and consistency in taste according to standards.
Check on the coolers in general to avoid shortages.
Accept deliveries of all incoming products from vendors, assuring accuracy and quality.
Knowledgeable with Club Policies in order to supervise subordinates.
Provide proper training to new Culinarians and follow up with their progress.
Possess complete knowledge of Health Rules and Regulations ensuring that they are followed throughout the entire operation on a daily basis.
Ensure the HACCP/Food Safety Program is carried out correctly.
Ensure that the kitchen cleaning schedule set up by the EC is followed by all Culinarians after each service.
Exercise proper methods to prevent equipment damage and avoid accidents.
Ensures that all Culinarians are in proper, well-maintained uniforms and that personal appearance and hygiene must be according to Club policy.
Ensure that the Culinarians transport all provisions properly from the storeroom/freezer/walk-ins to the kitchen.
Oversee the preparation, presentation of the front line and is physically present during service, may work a station on the line or as needed.

POSITION RESPONSIBILITES:
ServSafe Certified or obtain certification within 30 days of employment.
Check food handling and storage procedures wherever food is handled.
Follow up on meat orders; monitor portion control accordingly.
Check all food walk-ins/ freezer/storeroom daily.
Assure that food is rotated and FIFO is practiced.
Check that all food is labeled and dated.
Check on all kitchen equipment and report any needed repairs to the EC.
Enforce established working schedules for culinarians, based on 7.5 hour day/5-6 days week.
Control overtime and proper time management procedures (work within the set budget).
Assure/assume complete managerial coverage during absence of EC.
Is a team player encouraging the team player culture amongst the culinarians and with the FOH team.
Does not make any changes without the knowledge of the EC.
Is instrumental in organizing an efficient flow of production. Check all daily events, delegate and follow up accordingly.
Maintain menus and food quality up to club standards.
Constantly strive to upgrade the food quality and presentation and establish the necessary controls that would assure a high level of quality and consistency to ensure member satisfaction.
Check cleanliness and proper storage of food and equipment in all areas of food production.
Check for proper cleaning and storing of all equipment.
Participate in production meetings and show times with staff. Attend all scheduled meetings on time.
Enforce “Clean as you go” work habits.
Train culinarians to exercise responsibility and accountability.
Taste all foods on a daily basis and make necessary changes.
Ensure that food is ready for service 15 minutes prior to opening time of service.
Constantly check that all RTE food is handled with disposable gloves only. Corrective measures must be taken on the contrary.
Responsible for family meals being prepared daily; in the afternoon and in the evening or as needed based on business levels.
Other duties as assigned by EC.

Contact Information:
Chef Melinda Burrows, CEC
417-866-4136 office
Email: chefmelinda@hickoryhillscountryclub.com


 

 

Chef and Culinary Job’s and Job Searches



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The above job search links are set for Chef type positions. National Restaurant Association: Restaurant Job Growth Hits 17-Year High in 2012, Is Third-Largest Job Creator into 2013 February 7, 2013 The restaurant industry added jobs at double the rate of the overall economy in 2012, and the National Restaurant Association (NRA) expects this trend to continue in 2013. Eating and drinking places added jobs at a robust 3.4 percent rate last year, the strongest increase in 17 years, according to NRA’s analysis of new figures from the Bureau of Labor Statistics (BLS). The restaurant industry is the third-largest private-sector job creator since the employment recovery began in March 2010. The solid restaurant industry job growth in 2012 represented the 13th consecutive year in which restaurant job growth outpaced the overall economy. Overall, restaurant employment currently stands 441,000 jobs above its high-point before the recession, while the overall economy is still down 3.2 million jobs from the pre-recession peak. “The sizable disparity in 2012 job growth marked the continuation of a long-term trend,” said Bruce Grindy, chief economist for the National Restaurant Association. “In fact, during the last 13 years, the number of eating-and-drinking-place jobs jumped 25 percent, while total U.S. employment rose by only 4 percent.” The NRA expects restaurants to add jobs at a 2.7 percent rate in 2013, a full percentage-point above the projected 1.7 percent gain in total employment. Employment gains will continue to be driven by growth in the number of locations, as well as existing restaurants staffing up to meet an improving business environment. “The projected 2013 gain will represent the 14th consecutive year in which restaurant industry job growth outpaces the overall economy, and the third consecutive year in which the industry registered job growth in excess of 2.5 percent,” Grindy added. “In comparison, the overall economy hasn’t posted job growth above 2.5 percent since 1998.” 
Read more

Chef Jobs, Culinary Jobs, Salary Info, Chef Employment Search, and More

“Job opportunities for chefs, cooks, and food preparation workers are expected to be plentiful because of the continued growth and expansion of food services outlets, resulting in average employment growth, and because of the large numbers of workers who leave these occupations and need to be replaced. However, those seeking the highest-paying positions will face keen competition.” – Occupational Outlook Handbook 

“In 2012, the National Restaurant Association expects the restaurant industry to add jobs at a 2.3 percent rate, a full percentage point above the projected 1.3 percent gain in total U.S. employment. The industry is expected to gain back all of the jobs lost during the recession by early 2012, while the overall economy isn’t expected to be back at pre-recession employment levels until 2014.” 2012 Restaurant Job Growth According to the National Restaurant Association   Do you have a local culinary job you would like advertised?

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