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After working as a captain waiter at Anthony's, Herrera developed a passion for the restaurant industry and learned about cooking and providing a great dining experience.. The Herrera family has also opened other restaurants, including Dario's Steakhouse & Seafood, Marvino's Italian Steakhouse, and Galiana's Tex Mex & Agave Bar. Each restaurant is named after a family member and serves premium meats, fresh seafood, and a large wine and cocktail list.. Establish and maintain effective kitchen systems, including inventory management, recipe costing, and production schedules, to streamline operations and minimize food waste.. Proven track record of success in menu development, culinary innovation, kitchen operations management, inventory control, and food cost analysis.. Bachelor’s degree in culinary arts, hospitality management, or a related field is preferred.
We are seeking a talented and motivated Sous Chef to join the culinary team at an award-winning destination dining venue in near Branson, MO.. Working directly under the Executive Chef, this role will help manage daily kitchen operations while developing and mentoring culinary talent.. Base Salary $65,000-$85,000, comprehensive benefits (100% employer-paid healthcare, generous retirement plan with employer matching), paid vacation, and potential relocation assistance.. Sous Chef Skills/. If this Sous Chef opening sounds like a great fit for your next step, please apply today!
Complete Material Reviews for Dietary Supplements. Back up the QA Manager with the assistance of the Director of Quality, when the QA Manager is absent. Review and Sign off on lab MCS, Weekly. Support and help back-up in the Microbiological laboratory as needed and adhere to responsibilities in Quality Control Analyst – Microbiologist.. Work with Biomerieux on validation of micro methods and new process.
Participate in internal global food safety surveillance programs (ingredient and finished product) and utilize health-based guidance values (e.g., FDA, EFSA, JECFA, EPA, Codex, etc.. Research, organize, and assimilate nutrition, safety, and/or toxicology information to support medical safety assessments.. Bachelor's degree in a related health or food science field (i.e., toxicology, food science, dietetics, human nutrition).. Some toxicology/food safety education and/or application within industry desirable.. Familiarization of health-based guidance values (IOM, EFSA, JECFA, EPA, Codex, etc.)
Hospitality / Hotel/Resort / Sales & Marketing. Will work closely with the General Manager and Executive Chef to sell and market the food and beverage operation, both restaurants and rooftop lounge.. Recognize the importance of literature, humor, music, science, theatre and culinary arts in making theWit more experience than hotel.. Work closely with the Executive Chef and General Manager to sell and market the food and beverage operation, both restaurants and rooftop lounge.. Actively sell and promote all amenities and outlets of the hotel, including meeting space, Spa, State and Lake Chicago Tavern and ROOF.
Overview: We are seeking an experienced Egg Pasteurization Manager to oversee our egg processing facility.. The ideal candidate will ensure compliance with food safety standards, manage pasteurization operations, and lead a team to maintain high-quality production.. Key Responsibilities:Manage daily egg pasteurization processes, ensuring adherence to USDA and FDA regulations.. Strong knowledge of HACCP, GMP, and food safety regulations.. Bachelor’s degree in Food Science, Agriculture, or related field preferred.
CulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending.. Works with Division leadership in planning, implementing, and supporting new food concepts or programs at their locations throughout the Northeast and Mid-Atlantic. Degree in Culinary Arts or equivalent professional experience. Multi-unit operations experience required. Minimum of five years of menu development
As a Catering Cook, no day will be the same working in this energetic team.. If you have passion for creating culinary masterpieces, thrive in a fast-paced kitchen environment, and want to be part of a team dedicated to delivering exceptional dining experiences, apply today and embark on a rewarding culinary journey with us.. Follow supervisor's assignments for food production and prepare food and beverage products for guests by following recipe guidelines, using proper preparation techniques, and sanitation guidelines. As New England’s largest sports and entertainment arena, TD Garden is the home of the storied NHL’s Boston Bruins and NBA’s Boston Celtics franchises and hosts over 200 events annually with over 3.5 million visitors.. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals.
Delaware North’s Patina Restaurant Group is hiring an Executive Chef to lead the culinary team at Banners Kitchen and Tap, the largest sports bar in Boston. If you're ready to take the next step with a global hospitality company, apply now and help define the future of Boston’s premier sports bar. Minimum three years’ experience as an Executive Chef in a high-volume industry-leading concept with 10 years' culinary experience in established restaurants and catering companies.. Certificate or degree in Culinary Arts preferred but not mandatory; ServSafe and Food Safety Handler certifications helpful but not mandatory.. And whether you’re interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we’re invested in helping you achieve your career goals.
Del Monte Foods (DMFC) is a multi-national food company headquartered in Walnut Creek, CA, with a powerful portfolio of brands, including iconic Del Monte, Contadina and College Inn. Our premium-quality meal ingredients, snacks and beverages can be found in six out of ten U.S. households.. This strategic leadership role involves developing and implementing robust quality assurance and food safety programs, managing supplier and co-manufacturer relationships, and ensuring that all products meet company standards, customer expectations, and applicable regulatory requirements (e.g., FDA, USDA, FSMA).. Determine technical support needed for Co-manufacturing quality incidents, ensure adequate investigation and resolution with precise RCA and corrective actions.. BS/BA degree in Food Science, Science, Agricultural or related required; MS/MBA preferred.. 8+ years of progressive experience in Food Safety and Quality, Co-manufacturing and Supplier Quality, with experience and comfort in food & beverage manufacturing environments.
State of Texas or ANSI accredited Food Service Manager's Certification required.. Ship food to assigned satellite facilities in a timely manner, if applicable. Control and use freezer/cooler inventories and reports to the manager or designee. Maintain proper sanitation standards and safe food handling procedures per Health Department, Alief Nutrition Department and government HACCP regulations. Must obtain minimum required annual Professional Standard training hours, per USDA regulations.
Our client, a Luxury Hotel downtown Norfolk is seeking a talented and dedicated Line Cook to join the culinary team to work both pm and am shifts.. Work closely with the Executive Chef, Sous Chef, and other kitchen staff to ensure seamless kitchen operations and contribute to menu development.. Support junior kitchen staff by providing guidance and mentoring, helping to maintain a cohesive and skilled kitchen team.. Follow all safety and health regulations, including HACCP standards, to ensure a safe working environment.. Submit your resume today to join a team dedicated to excellence and innovation in the culinary arts.
From our space in the Indiana Memorial Union, hospitality staff serve thousands of guests each year through professional dining and retail operations, catered events, conferences, and celebrations, keeping our spaces clean and functional, our food tasty, and our customers happy.. Through meticulous planning and coordination, constant innovation, and a keen attention to detail, IU Catering staff use fresh, seasonal ingredients to deliver spectacular client-driven culinary experiences from piping hot coffee and in-house baked pastries for a meeting of 20 to a sumptuous 5-course meal and elegant custom cake for a wedding of 200 on campus and throughout Bloomington.. Maintains standards ensuring consistent presentation, aesthetics of setting and quality of beverage service.. Attends beer, wine and spirits trainings.. The Annual Security and Fire Safety Report, containing policy statements, crime and fire statistics for all Indiana University campuses, is available online.
They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards.. Possess a passion for cooking with a keen eye for freshness, quality and cleanliness. Execute techniques under the direction of the Catering General Manager. Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients. Assisting chefs in preparing food and attending to any culinary tasks that arise
Activities will also include acting as an internal subject matter expert to support cross functional projects within Domino’s supply chain and managing product improvement projects for DPZ FSQA. This position will also manage strategic PQTS projects, as assigned.. ACCOUNTABILITIES Product Quality and Supplier Management Leads activities related to product compliance including specification adherence, supplier relationship management, continuous product improvements, and product incident management.. Maintains product specifications and supplier documentation to keep Domino’s stores supplied with safe and high-quality ingredients that meet regulatory requirements and Domino’s internal standards.. Works with cross functional partners to support new supplier onboarding and ongoing supplier management.. Travels, when necessary, to support FSQA, Procurement, and R&D initiatives related to product quality, supplier corrective actions, and knowledge sharing for Domino’s ingredients.
The Career and Technical Education (CTE) Teacher will plan and provide instruction to students enrolled in a specific occupational area.. The CTE Teacher will provide students the academic, technical and work skills to help students succeed in college and careers.. Demonstrates skill in production and service techniques including, but not limited to: menu development, menu marketing, baking, pastry, international cuisines, wine and beverages, culinary fundamentals, catering and banquet operations, dining operations, and advanced baking and pastry topics.. Operate a grill, slicer, fryer, coffee maker, Combi Oven, mixer, steam jacketed kettle, tilt brazier, convection steamer and other sugar and chocolate working utensils or equipment.. Knowledge of instructional techniques and technology related to the post-secondary culinary arts and baking and pastry education.
The University of Notre Dame University Operations, Events, and Safety division is currently hiring for the position of Cook 2 within Three Leaf Catering. The University Operations, Events, and Safety division leads the University’s event management, hospitality, and customer service functions while supporting student life, academic endeavors, and research initiatives. This position supports daily operations as part of the culinary production team by assisting in pantry for Three Leaf Catering food production. Ability to complete basic food handler course and to obtain Knife Handling certification and ServSafe certification.. Department Three Leaf Catering (55105)
Nutrition Labeling & Regulatory Compliance- Remote Recruiting for Nutrition Labeling & Regulatory Compliance for food company. Responsible for assisting the Product Compliance and Nutrition Analyst with regulatory & compliance technical questions, nutrition data analysis, artwork review and first production label approvals. Job Requirements and Qualifications BS or equivalent experience in Nutrition, Dietetics, Food Science or Quality Assurance or BS or equivalent experience in Cosmetics, Personal Care, OTCs or other non-food categories. Kelly offers eligible employees voluntary benefit plans including medical, dental, vision, telemedicine, term life, whole life, accident insurance, critical illness, a legal plan, and short-term disability. It’s the ripple effect that changes and improves everything for your family, your community, and the world.
Candidates joining our family must possess great work ethics, professional appearance, and a passion for guest service & hospitality a great meal for our guests!. Bartending: 1 year (Preferred but not necessary). Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with policies and procedures.. Provide support to General Manager & Catering Director as needed.. Possess excellent basic math skills and can operate a cash register or POS system.
REPORTS TO : School Nutrition Program (SNP) Manager.. Arranges food and beverage items on serving lines attractively for customers during breakfast and lunch. Maintains lists of items used for breakfast, lunch and/or after school snack program. Follows the Hazard Analysis Critical Control Points (HACCP) Standard Operating Procedures (SOP) for receiving, storage, and labeling unused portions, and to maintain temperature records for cooking and for the steam table. Assists with stocking the cooler, freezer, and storeroom.