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The Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. COMPENSATION: The salary range for this position is $50,000 to $60,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here ___. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. ? Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. ? Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage ? Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. ? Ensure cleanliness and high sanitation standards are maintained at all times ? Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. ? Two to three years? experience in a related culinary position ? Candidate will possess two to three years of post-high school education, preferably a culinary degree ? Advanced knowledge of the principles and practices within the food profession ? Experiential knowledge required for management of people and/or problems ? Excellent oral, reading, and written communication skills ? Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

Compensation Type: Yearly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Location: Hyatt Regency Times Square is perfectly located in the heart of Times Square excitement, situated directly on Broadway between 48th and 49th Streets. This iconic, ultra-modern, full-service hotel is surrounded by Broadway theaters and close to world-famous shopping and sightseeing. The hotel has 795 modern, newly renovated guestrooms. Overview: The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities: • Work with other F&B managers and keep them informed of F&B issues as they arise., • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention., • Coordinate and monitor all phases of Loss Prevention in kitchen areas., • Prepare and submit required reports in a timely manner., • Monitor quality of all food product and presentation., • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans., • Oversee all aspects of the daily operation of the kitchen and food production areas., • Respond to guest complaints in a timely manner., • Ensure compliance with SOP’s in all outlets., • Ensure compliance with requisition procedures., • Conduct staff performance reviews in accordance with Highgate Hotel standards., • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards., • Know and enforce all local health department sanitation laws., • Work with the Director of F&B to create and implement menus., • Design and implement employee cafeteria rotating menu and oversee cafeteria operations., • Coordinate, supervise and direct the Stewarding Department., • Compute daily food cost., • Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc., • Understand daily forecasts and customer counts., • Coordinate all par stock levels., • Assess food portion size, visual appeal, taste and temperature of items served., • Direct and train all chefs to ensure adequate operation in all outlets., • Create menus for prospective clients., • Review and approve weekly payroll., • Check food purchases for proper ordering, quality and price structure., • Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report., • Communicate to Engineering any physical maintenance problems., • Assist catering sales on all special menus and price structures., • Participate in required M.O.D. program as scheduled. Qualifications:, • A 2-year, 3-year or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field., • Previous supervisor responsibility is required., • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations., • Long hours sometimes required., • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects., • Maintain a warm and friendly demeanor at all times., • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner., • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests., • Must be able to multitask and prioritize departmental functions to meet deadlines., • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner., • Attend all hotel required meetings and trainings., • Participate in M.O.D. coverage as required., • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel., • Maintain high standards of personal appearance and grooming, which include wearing nametags., • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations., • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions., • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary., • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives., • Must be able to maintain confidentiality of information., • Perform other duties as requested by management.

Executive Chef or other senior-level kitchen leadership position.

Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. Sous Chef or other kitchen leadership position.

We are looking for talented and passionate Junior Sous Chefs to support our Executive Head Chef . Work directly with the Head Chef to consistently achieve the highest quality standard. Culinary trained and professional who is passionate and curious to develop and grow as a chef.

We are looking for talented and passionate Senior Sous Chefs to support our Executive Head Chef . Culinary trained and professional who is passionate and curious to develop and grow as a chef. Chefs here have the opportunity to work at the highest level across a range of cuisines:.

The Sous Chef is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control. The Dinex Group, management company of Chef Daniel Boulud, is looking for a . The Sous Chef will be expe

The Sous Chef is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control. For more information about The Dinex Group and Chef Daniel Boulud, please visit . The Dinex Group, manag

If you strive towards excellence and are dedicated to enhancing your skills and knowledge, we welcome you to apply! .Properly set up and stock stations with all necessary supplies.Cook menu items in cooperation with the rest of the kitchen staff.Follow directives given by the Executive Chef and

Chef and Restaurateur John Doherty. James Beard Award Winner and formerly the Executive Chef at the iconic Waldorf-Astoria in NYC. In April 2023, Chef Doherty opened the doors to.

Reports To: Executive Sushi Chef / Executive Chef. We are seeking a highly skilled and detail-oriented Sushi Sous Chef to join our rapidly growing culinary team. Assist in receiving and inspecting fish and produce deliveries, reporting quality issues to the Executive Sushi Chef.

The Head Chef will be responsible for ensuring the daily pars are met and at the highest standard. Culinary trained and professional who is passionate and curious to develop and grow as a chef. Executive Head Chef on our Mediterranean offering.

As the second-in-command to the Executive Chef, this individual will oversee day-to-day kitchen operations, support and mentor team members, and help ensure a seamless production of our gourmet prepared foods program. Collaborate with the Executive Chef on menu execution, production schedules, and s

Reports To: Executive Sushi Chef / Executive Chef. Job Title: Sushi Sous Chef. We are seeking a highly skilled and detail-oriented Sushi Sous Chef to join our rapidly growing culinary team.

EMPLOYMENT CLASSIFICATION: Non-Exempt.REPORTS TO: Executive Chef, Events Sous Chef, Executive Sous Chef, Sous Chefs.ESSENTIAL JOB FUNCTIONS: To be a part of the Nine Orchard Event team in all facets related to but not limited to food.To learn and to grow as a cook and continue the journey to becomin

If you strive towards excellence and are dedicated to enhancing your skills and knowledge, we welcome you to apply! .Properly set up and stock stations with all necessary supplies.Cook menu items in cooperation with the rest of the kitchen staff.Follow directives given by the Executive Chef and

We are looking for talented and passionate Sous Chefs to support our Executive Chef in leading the culinary team to deliver the highest quality food. Culinary trained and professional who is passionate and curious to develop and grow as a chef. Chefs here have the opportunity to work at the hig

EMPLOYMENT CLASSIFICATION: Non-Exempt.REPORTS TO: Executive Chef, Executive Sous Chef, Sous Chef.To be a part of the Nine Orchard Restaurant team in all facets related to but not limited to food.To learn and to grow as a cook and continue the journey to becoming a chef.To be a steward of our core va

Sous Chef or other kitchen leadership position. Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue.

EMPLOYMENT CLASSIFICATION: Non-Exempt.REPORTS TO: Executive Chef, Events Sous Chef, Executive Sous Chef, Sous Chefs.ESSENTIAL JOB FUNCTIONS: To be a part of the Nine Orchard Event team in all facets related to but not limited to food.To learn and to grow as a cook and continue the journey to becomin

We are looking for talented and passionate Senior Sous Chefs to support our Executive Head Chef . Chefs here have the opportunity to work at the highest level across a range of cuisines:. Successful candidates will assist in creating new seasonal dishes for the menus, working with the best

Dinex (Chef Daniel Boulud) and Lifeworks, .She/he is also responsible for unloading deliveries, stocking and rotating products.Must be able to communicate clearly with his/her managers and his/her teammates.Able to work effectively without direct supervision if Executive Chef or Sous Chef

Are you a passionate and skilled Executive Chef with a flair for fine dining and a deep love for Italian cuisine? Fresco Da Franco, a thriving culinary gem that has flourished over the past 12 years, is seeking an exceptional Executive Chef to lead our kitchen. We pride ourselves on our commitment t

Sous Chef or other kitchen leadership position. Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue.

Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. Sous Chef or other kitchen leadership position.

The Executive Pastry Chef will lead the charge in building a best-in-class pastry and dessert program for both the restaurant (200+ seats, private dining, bar/lounge) and an expanding roster of high-end offsite events. This is a role for a passionate craftsperson and an exacting leader—someone

Minimum 5 years of experience as an Executive Sous Chef or Senior Sous Chef in a fine-dining setting. We are seeking a highly skilled and creative Executive Sous Chef to lead our culinary team in a prestigious fine-dining environment. Executive Sous Chef – .

Executive Chef or other senior-level kitchen leadership position.

Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. Sous Chef or other kitchen leadership position.

Dinex (Chef Daniel Boulud) and Lifeworks, .She/he is also responsible for unloading deliveries, stocking and rotating products.Must be able to communicate clearly with his/her managers and his/her teammates.Able to work effectively without direct supervision if Executive Chef or Sous Chef

We are looking for talented and passionate Junior Sous Chefs to support our Executive Head Chef . Chefs here have the opportunity to work at the highest level across a range of cuisines:. Successful candidates will assist in creating new seasonal dishes for the menus, working with the

Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue. Sous Chef or other kitchen leadership position.

Sous Chef or Chef de Partie, preferably for a fine dining restaurant group. This role serves as the acting Head Manager when the Chef de Cuisine is not on the restaurant premises. The Sous Chef will be an exemplary member of the company's culinary and hospitality philosophy.

We are looking for talented and passionate Sous Chefs to support our Executive Chef in leading the culinary team to deliver the highest quality food. Work directly with the Head Chef to consistently achieve the highest quality standard. Culinary trained and professional who is passionate and cu

Support the Executive Chef and Chef de Cuisine with leading the BOH team on menu development, planning, and execution. The Marlow Collective is seeking a Sous Chef!. Work with the Executive Chef to establish and achieve clear individual performance goals.

We are seeking a talented Pastry Sous Chef to manage the pastry program at Michelin Starred Oiji Mi and Bōm in New York City. Our ideal candidate must have a positive attitude, willingness to learn and grow within a Michelin starred trained team, be able to assist Executive Pastry Chef in. This rol

Executive Chef or other senior-level kitchen leadership position.

James Beard Award Winner and formerly the Executive Chef at the iconic Waldorf-Astoria in NYC. In April 2023, Chef Doherty opened the doors to. Chef and Restaurateur John Doherty.

We are seeking a talented Pastry Sous Chef to manage the pastry program at Michelin Starred Oiji Mi and Bōm in New York City. Our ideal candidate must have a positive attitude, willingness to learn and grow within a Michelin starred trained team, be able to assist Executive Pastry Chef in. This rol

Executive Chef or other senior-level kitchen leadership position.

Are you a passionate and skilled Executive Chef with a flair for fine dining and a deep love for Italian cuisine? Fresco Da Franco, a thriving culinary gem that has flourished over the past 12 years, is seeking an exceptional Executive Chef to lead our kitchen. We pride ourselves on our commitment t

Support the Executive Chef and Chef de Cuisine with leading the BOH team on menu development, planning, and execution. While performing the duties of the job, a Sous Chef is regularly required to stand and walk; reach with hands and arms; talk and hear; climb, balance, stoop, kneel, and crouch.

As the second-in-command to the Executive Chef, this individual will oversee day-to-day kitchen operations, support and mentor team members, and help ensure a seamless production of our gourmet prepared foods program. Collaborate with the Executive Chef on menu execution, production schedules, and s

Overseeing service and managing kitchen staff, including sous chefs, line cooks, porters and prep cooks. Responsible for assisting the Executive Chef with the creation of menus as well as planning the presentation details for dishes.

The Head Chef will be responsible for ensuring the daily pars are met and at the highest standard. Culinary trained and professional who is passionate and curious to develop and grow as a chef. Executive Head Chef on our Mediterranean offering.

Collaborate with the Executive Chef/Owner in menu planning, recipe development, and overall culinary strategy. Work closely with other members of the culinary team, including pastry chefs, line cooks, and kitchen assistants, to ensure seamless coordination. Collaborate with the Head Chef on budgetin

EMPLOYMENT CLASSIFICATION: Non-Exempt.REPORTS TO: Executive Chef, Executive Sous Chef, Sous Chef.To be a part of the Nine Orchard Restaurant team in all facets related to but not limited to food.To learn and to grow as a cook and continue the journey to becoming a chef.To be a steward of our core va

The Sous Chef works closely with the Chef de Cuisine and Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance