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COMPENSATION: $75,000 to $90,000 The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location. Responsibilities Trains and leads kitchen personnel Supervises/coordinates all related culinary activities Estimates food consumption and requisition or purchase food Selects and develops recipes and standardize production recipes to ensure consistent quality Establishes presentation technique and quality standards, and plans and prices menus Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen... more ->
Job Description: Cook Location: Holdrege, NE, 68949 Skills Preferred: Nursing home cook experience Job Responsibilities: Prepare and cook meals for nursing home residents Ensure that all meals are prepared in a timely and efficient manner Follow all food safety and sanitation guidelines Collaborate with other kitchen staff to ensure that all meals are prepared to the highest quality standards Assist with inventory management and ordering of supplies as needed Perform other duties as assigned by the supervisor Compensation details: 16-20 Hourly Wage PI1131d3e0b717-31181-34079350 more ->
Additional Information Certified Pool Operator Job Number 24055448 Job Category Engineering & Facilities Location JW Marriott San Antonio Hill Country Resort & Spa, 23808 Resort Parkway, San Antonio, Texas, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Respond and attend to guest repair requests. Communicate with guests/customers to resolve maintenance issues. Perform preventive maintenance on tools and kitchen and mechanical room equipment, including cleaning and lubrication. Visually inspect tools, equipment, or... more ->
COMPENSATION: The salary rate for this position ranges from $110,000 to $130,000 The Executive Sous Chef is responsible for developing and executing culinary solutions to meet customer needs and tastes assists in overseeing culinary operations to meet production, presentation, and service standards and applies culinary techniques to food preparation and helps manage the final presentation and service of food. Leadership Responsibilities Ensures culinary team meets current quality and service standards Trains culinary staff on best practices and food production technique Develop culinary... more ->