- Compass Group, North America (Schenectady, NY)
- …executive clients, including the president's office + Collaborate with the Executive Chef on menu development + Track and manage labor and food costs for each ... event + Ensure efficient execution of high-volume catering operations (annual volume $2M+) + Maintain a high level of organization and attention to detail across all functions **Qualifications:** + Proven experience managing a catering operation with an annual… more
- Compass Group, North America (New York, NY)
- …safety and sanitation standards. + Partner with culinary leadership on creative menu development and guest-focused experiences. **What We're Looking For** + ... Minimum 3 years of culinary leadership experience in high-volume, restaurant, or contract dining settings. + Deep knowledge of contemporary cooking techniques and global flavors. + Strong leadership, organization, and communication skills. + Culinary degree… more
- Catholic Health (Orchard Park, NY)
- …meals for residents, adhering to the HCCAP system protocols. Assists with menu development , monitors over-production, and assists the management team with ... input to improve service to residents. Responsible for adhering to Catholic Health standards of practice in food service; recipes, production, prep/pull, assists with catering events and serve safe standards, along with daily cleaning and sanitizing of work… more
- Compass Group, North America (Albany, NY)
- …food allergen training to all associates * Assists the management team with menu development and nutrient analysis * Collaborates with marketing to ensure ... appropriate nutrition communication & messaging * Leads Dining Services Sustainability efforts - partnering with operations and campus stakeholders to track, improve, and communicate sustainability efforts in all dining spaces * Operational execution and… more
- Compass Group, North America (Albany, NY)
- …of P&L accountability and contract-managed service experience is desirable + Proficient in menu development , cost controls, purchasing and inventory with a focus ... on sourcing and utilizing local food products + Possesses a passion for sustainability **Preferred Qualifications:** + Must have a working knowledge of HACCP + Three years of culinary management experience in contract foodservice, fine dining setting, or… more
- Catholic Health (Hamburg, NY)
- …meals for residents, adhering to the HCCAP system protocols. Assists with menu development , monitors over-production, and assists the management team with ... input to improve service to residents. Responsible for adhering to Catholic Health standards of practice in food service; recipes, production, prep/pull, assists with catering events and serve safe standards, along with daily cleaning and sanitizing of work… more
- Sodexo (Troy, NY)
- …inventory, and stock management to minimize shortages and waste. + Contribute to menu development , seasonal recipes, and creative dining concepts. + Support ... catering operations ranging from small gatherings to large-scale campus events. + Monitor food presentation and guest satisfaction, maintaining the highest level of service. + Collaborate with leadership to manage costs and improve operational efficiency.… more
- University of Buffalo - Campus, Dining (Buffalo, NY)
- …ordering, receiving and storage process for the unit. + Provides leadership for the development of menu concepts and special promotions. + Works with Unit ... including food presentation, safety and sanitation, recipe changes and product development , menu item pricing and market analysis, inventory, requisitions,… more
- ARAMARK (Albany, NY)
- …school cafes on a regular basis. + Supports the maintenance of recipe development , menu production, and foodservice management standards. + Supports nutrient ... training and government-mandated nutritional standards on food health to develop healthy menu implementation plans. May work closely with Food & Beverage … more
- Sodexo (New York, NY)
- …every day. As the Executive Chef, you will drive culinary excellence through menu innovation, team development , and operational efficiency - ensuring the highest ... Do** + Lead and oversee all **back-of-house culinary operations** , including menu planning, recipe execution, food safety, and sanitation. + **Train, mentor, and… more
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