Executive Chef Jobs in Georgia

Job Title: Chef Manager /Food Service Director (Business Dining) - Cornelia, GA Company: Aramark Location: Atlanta, GA Description: ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. In FORTUNE magazines 2009 list of Worlds Most Admired Companies, ARAMARK was ranked number one in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries. Learn more at the companys Web site, www.aramark.com, or www.twitter.com/aramarknews.The Business Services division of ARAMARK, with over $1 billion in revenues and 18,000 employees, provides a wide range of food and other support services to more than 500 clients in business and industry, at more than 1,400 locations in the U.S.ARAMARK offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. ARAMARK Business Dining is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locationsAs a Chef Manger/Food Service Director you will oversee daily foodservice operations in a Corporate Diningunit for an account in Cornelia, GA. You will be responsible for the food service management at the account. Primary functions: café management and responsible for managing all processes - inventory, receiving, and scheduling. Single point of contact for on-site customers and off-site client, HACCP knowledge a must. Responsible for financial analysis as well as all audits - operational, sanitation, and financial.You will establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning and development.You will assist in unit forecast and unit accounting.You will ensure that requirements for appropriate sanitation and safety levels in respective areas are met.You will coordinate and supervise unit personnel regarding production, merchandising, quality and cost control; labor scheduling and staffing; employee training.You will conduct period inventory andperform other functions such as maintaining records to comply with ARAMARK, government and accrediting agency standards.You will also be responsible for daily interaction with the client and clients customers and/or employees.A competitive salary is being offered for this position bonus opportunity including comprehensive benefits package.

Job Title: Chef Manager Company: Camp Twin Lakes, Inc Location: Rutledge, GA Description: Job Description Job Title:            Chef Manager Reports To:        CampDirector FLSA Status:       Exempt Prepared By:      Prepared Date: SUMMARY The Chef Manager is responsible for all the food production, service, and sanitation issues within Camp Twin Lakes' kitchens and dining hall facilities.   An inventive, nutritional, fun, and exciting food service operation is vital to the organization's mission of providing opportunities for children with special medical needs and life challenges to grow in their confidence and capabilities.  At our two facilities, campers spend more awake time in the dining hall than anywhere else, and the camp wants this time to be educational, motivational, and fun.  Camp Twin Lakes has a rare opportunity to affect children's nutrition choices during their week of camp, and desires to create a lasting impact.  This leader works strategically with the Camp Directors, staff and Partner Camps to achieve desired outcomes for providing wholesome and nutritious meals for all Camp visitors and staff in both of our locations.  Position is based in Rutledge, Georgia with oversight of our Winder, Georgia facility. ESSENTIAL DUTIES and/or RESPONSIBILITIES include the following. Other duties may be assigned. 1.      Develops goals and action plans to achieve successful outcomes 2.      Assist Camp Director in developing division budgets 3.      Develops and enforces division policies and procedures. Assists Camp Director with development and enforcement of policies and procedures 4.      Hires, orients, and trains, new staff members for the division 5.      Schedules division staff members, ensuring adequate coverage while maintaining labor costs 6.      Monitors division staff performance, assesses progress during introductory period and throughout the year. Coaches, counsels, and takes formal disciplinary action as needed. Reviews employee performance, recommends candidates suitable for promotion, as well as identifying employees with significant disciplinary issues. 7.      Verifies time cards for division staff. Tracks employee on-time performance 8.      Manages the procurement and management of food and supplies for the division including inventory, purchasing, receiving, and storage. Ensures cost of goods sold meets budget parameters. Develops product specifications and ensures compliance with all federal, state, and local guidelines 9.      Lead the camp's efforts to utilize more locally grown foods by developing relationships with vendors, distributors, and farmers in the area. 10.  Writes menus for the division and submits them for review by Camp management and client partners 11.  Tracks potential food allergens, and advises Camp visitors accordingly 12.  Ensures that nutrition data is complete and that meals meet or exceed the nutrition standards appropriate for each visiting group 13.     Develops recipes and analyzes them to determine costs, including production and equipment needs 14.     Creates production schedules estimating number of meals, market conditions, popularity of menu items, and regulated allowances 15.Manages food production for the Camp, ensuring that menus, recipes, and production schedules are followed, food apportionment is per policy to control costs, food temperatures are maintained, and that food presentations are appealing and appropriate. 16.     Performs daily testing of foods for sensory appeal (sight, smell, taste). Makes modifications as necessary prior to serving food 17.     Manages meal service at Camp, ensuring a positive experience for patrons in regards to timeliness of service, quality of food, friendliness of staff, and cleanliness and presentation of food service facilities 18.     Acts as a liaison between Camp Partners and Camp Twin Lakes, ascertaining client's  foodservice needs, serving as an ambassador to the client, ensuring satisfaction with services offered, and helping Camp Twin Lakes attain desired results 19.     Ensures all equipment and company property is maintained. Recommends the purchase of capital expenditure items as needed 20.     Manages kitchen safety and sanitation including equipment cleaning, ware washing, trash removal, and floor maintenance 21.     Maintains records and submits reports of meals served, food and supply costs, and emerging trends 22.     Assist and advise the camp in developing new programs around food service, including our organic garden and its potential growth. SUPERVISORY RESPONSIBILITIES Manages day-to-day operations of the Rutledge camp and all line employees. Is responsible for the overall direction, coordination, and evaluation of this division. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include planning, assigning, and directing work; training employees; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.  Oversight of food service and on site leader at Camp Will-a-way, providing for a consistent and quality food service program throughout the organization's sites. COMPETENCIES To perform the job successfully, an individual should demonstrate the following competencies: Problem Solving - Identifies and resolves problems in a timely manner; develops alternative solutions; uses reason even when dealing with emotional topics Customer Service - Manages difficult or emotional customer situations; responds promptly to customer needs; solicits customer feedback to improve service; responds to requests for service and assistance; meets commitments Interpersonal Skills - Focuses on solving conflict, not blaming; maintains confidentiality; and remains open to others' ideas Delegation - Delegates work assignments; gives authority to work independently; sets expectations and monitors delegated activities; provides recognition for results Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others Strategic Thinking - Develops strategies to achieve organizational goals; understands organization's strengths & weaknesses; analyzes and implements best practices; identifies external threats and opportunities; adapts strategy to changing conditions Dependability - Completes tasks on time or notifies appropriate person with an alternate plan Judgment - Displays willingness to make decisions; exhibits sound and accurate judgment; supports and explains reasoning for decisions; includes appropriate people in decision-making process; makes timely decisions QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE High school diploma or general education degree (GED) is the minimal education standard, with preference given to those with advanced culinary/nutrition education and college degrees. A minimum of three years of progressive experience in high volume foodservice management is required. COMMUNICATION SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Demonstrates an ability to communicate effectively with diversified groups of people, including Camp Partners, professional associates, and staff. Ability to speak effectively before groups of customers or employees of organization. . MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute ratios, food costs, and labor costs REASONING ABILITY The

Job Title: Executive Chef - ( Business Dining) Macon, GA Company: Location: Macon, GA Description: ARAMARK - Show all jobs for ARAMARK Title: Executive Chef - ( Business Dining) Macon, GA Location: GA-Macon ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. In FORTUNE magazine's 2008 list of "America's Most Admired Companies," ARAMARK was ranked number one in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. ARAMARK also ranked first in its industry in the 2007 FORTUNE 500 survey. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 260,000 employees serving clients in 22 countries. Learn more at the company's Web site,www.aramark.com TheBusiness Services divisionof ARAMARK provides a wide range of food, facility, and other support services to more than 500 clients in business and industry, at more than 1,200 locations in the U.S. ARAMARK offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. ARAMARK Business Services is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations. As anExecutive Chefyou will: * train and manage kitchen personnel and supervise/coordinate all related culinary activities; * estimate food consumption and requisition or purchase food; * select and develop recipes as well as standardize production recipes to ensure consistent quality; * establish presentation technique and quality standards, and plan and price menus; * ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen; * oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically reports to a Food Service Director or General Manager. Ideal candidates will possess a degree or related culinary degree with 5 years of industry & culinary management experience. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred. P&L accountability and/or contract-managed service experience is desirable.--> Title: Executive Chef - ( Business Dining) Macon, GA Location: GA-Macon ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. In FORTUNE magazine's 2008 list of "America's Most Admired Companies," ARAMARK was ranked number one in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. ARAMARK also ranked first in its industry in the 2007 FORTUNE 500 survey. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 260,000 employees serving clients in 22 countries. Learn more at the company's Web site,www.aramark.com TheBusiness Services divisionof ARAMARK provides a wide range of food, facility, and other support services to more than 500 clients in business and industry, at more than 1,200 locations in the U.S. ARAMARK offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. ARAMARK Business Services is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations. As anExecutive Chefyou will: * train and manage kitchen personnel and supervise/coordinate all related culinary activities; * estimate food consumption and requisition or purchase food; * select and develop recipes as well as standardize production recipes to ensure consistent quality; * establish presentation technique and quality standards, and plan and price menus; * ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen; * oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. The Executive Chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Typically reports to a Food Service Director or General Manager. Ideal candidates will possess a degree or related culinary degree with 5 years of industry & culinary management experience. The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role. Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred. P&L accountability and/or contract-managed service experience is desirable. City: Macon State: GA Zip: 31207 Country: United States of America Job ID: aramark-54026 Job Channel: USA-GA Hospitality/Restaurant/Tourism Posted: 02/06/10

Job Title: General Manager / Chef Manager Company: Sodexo, Inc Location: Cumming, GA Description: Are you a great culinarian with great management and people skills? Are you looking for the opportunity to showcase your versatility and flexibility? ? Then Sodexo may have the ideal opportunity for you!! Sodexo is currently seeking a General Manager/Chef Manager to oversee the food service operation at one of its B&I accounts in metropolitan Atlanta. The ideal GM/Chef Manager will have great culinary skills, management experience in retail food services, excellent client relations and leadership skills, strong knowledge of financials and proven record of effective cost control. The GM/Chef Manager position offers a competitive salary, great benefits, opportunities for professional growth and development...and so much more....     Senior-most person assigned to a one client account. Supervises cooks and oversees the preparation, portioning, garnishing, and storage of food. Estimates food consumption and purchases food. May assist in cooking and preparing food as necessary. Responsible for maintaining kitchen and storage facilities in sanitary condition. Responsible for cash management. Interacts with client/customers on a regular basis. Hires and trains unit personnel. This is a single incumbent position for a small account where there is no Chef. Reports to DM. Basic Education Requirement: Technical, Trade, or Vocational School Degree Basic Management/Supervisory Experience Required: 1 year(s) of lead/supervisory/management experience Basic Functional Experience Required: 2 year(s) You may substitute 1 additional year of experience for each year of education below the basic requirement above as long as you possess a high-school diploma or GED. Position Posting Title: General Manager / Chef Manager

Job Title: Chef Manager /Food Service Director (Corporate Dining) - Cornelia, GA Company: ARAMARK SCM, Inc Location: Atlanta, GA Description: ARAMARK is a leader in professional services, providing award-winning food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. In FORTUNE magazine's 2009 list of "World's Most Admired Companies," ARAMARK was ranked number one in its industry, consistently ranking since 1998 as one of the top three most admired companies in its industry as evaluated by peers and analysts. ARAMARK seeks to responsibly address issues that matter to its clients, customers, employees and communities by focusing on employee advocacy, environmental stewardship, health and wellness, and community involvement. Headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries. Learn more at the company's Web site, www.aramark.com, or www.twitter.com/aramarknews.   The Business Services division of ARAMARK, with over $1 billion in revenues and 18,000 employees, provides a wide range of food and other support services to more than 500 clients in business and industry, at more than 1,400 locations in the U.S.  ARAMARK offers Fortune 500 companies and other large and small employers a single-source provider for employee cafés, executive dining rooms, catering, convenience stores, conference center management, and facility management. ARAMARK Business Dining is looking for professional leaders committed to providing our customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and productivity of client locations   As a Chef Manger/Food Service Director you will oversee daily foodservice operations in a Corporate Dining unit for an account in Cornelia, GA.  You will be responsible for the food service management at the account.  Primary functions: café management and responsible for managing all processes - inventory, receiving, and scheduling.  Single point of contact for on-site customers and off-site client, HACCP knowledge a must. Responsible for financial analysis as well as all audits - operational, sanitation, and financial. You will establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning and development. You will assist in unit forecast and unit accounting. You will ensure that requirements for appropriate sanitation and safety levels in respective areas are met. You will coordinate and supervise unit personnel regarding production, merchandising, quality and cost control; labor scheduling and staffing; employee training. You will conduct period inventory and perform other functions such as maintaining records to comply with ARAMARK, government and accrediting agency standards. You will also be responsible for daily interaction with the client and client's customers and/or employees. A competitive salary is being offered for this position + bonus opportunity & including comprehensive benefits package. Local applicants only - no relocation package available. Ideal candidates will possess a bachelor's degree in Food Service Management, or other related fields, plus a minimum of 5 years of foodservice management experience.  Attention to detail, excellent customer service, and good computer skills (MS Office) are all important for the success in this role.   The ability to manage in a diverse environment with focus on client and customer services, entrepreneurship and building and growing a strong business is essential for success in this role. The ability to identify defects in the preparation and service of food and implement improved quality control procedures as well as to communicate effectively with clients, client customers and support staff is required. Responsible for responding effectively to changing demands. Proficiency in all Microsoft Office applications is required. P&L accountability and/or contract-managed service experience is desirable.

Job Title: Executive Chef 2 Company: Sodexo Location: Augusta, GA Description: value="390845"> Executive Chef 2 Position Requisition Number: 390845 Position Title: Executive Chef 2 Division: Hospitals Discipline: Unit-Food Location: AUGUSTA, Georgia 30909-0000 United States Employment Status: Relocation: No Weekends: Some Holidays: Some Unit Description: Sodexo is seeking an Executive Chef for a 275 bed for-profit general acute care hospital with Burn Center of Excellence. Successful candidate must have strong culinary experience, CEC preferred, but not required. Day to day supervision of food production and procurement. Must be able to plan and execute delivery of high end catering as well as provide innovative offerings for retail and upscale doctors dining area. Sign on bonus offered. Job Description: Position Summary: Designs, supervises, coordinates and participates in activities of cooks and other kitchen personnel in a medium to large account. This position is recognized as the technical expert, teacher and trainer for other chefs and cooks within the account. Selects and develops recipes and other items for clients. Develops menu, implements and trains HACCP, oversees/purchases food, establishes production levels and inventory controls, interviews and hires new chefs, manages/controls food cost issues and offer solutions, may train other chefs outside account. May cook selected items, and plan or price menus. Typically has chefs and cooks reporting to this position. Basic Education Requirement: Technical, Trade, or Vocational School Degree Basic Management/Supervisory Experience Required: 2 years of lead/supervisory/management experience Basic Functional Experience Required: 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. You may substitute 1 additional year of experience for each year of education below the basic requirement above as long as you possess a high-school diploma or GED. Position Posting Title: Executive Chef 2

Job Title: General Manager / Chef Manager Company: SODEXO Location: Sandy Springs, GA Description: General Manager / Chef Manager  Position Requisition Number:  390064  Position Title:  General Manager / Chef Manager  Division:  Corporate Services  Discipline:  Unit-Food  Location:  SANDY SPRINGS, Georgia 30328-0000 United States  Employment Status:  Full-Time  Relocation:  No  Weekends:  Some  Holidays:  No  Unit Description:  Are you a great culinarian with great management and people skills? Are you looking for the opportunity to showcase your versatility and flexibility? … Then Sodexo may have the ideal opportunity for you!! Sodexo is currently seeking a General Manager/Chef Manager to oversee the food service operation at one of its B&I accounts in metropolitan Atlanta. The ideal GM/Chef Manager will have great culinary skills, management experience in retail food services, excellent client relations and leadership skills, strong knowledge of financials and proven record of effective cost control. The GM/Chef Manager position offers a competitive salary, great benefits, opportunities for professional growth and development...and so much more....  Job Description:  Position Summary: Senior-most person assigned to a one client account. Supervises cooks and oversees the preparation, portioning, garnishing, and storage of food. Estimates food consumption and purchases food. May assist in cooking and preparing food as necessary. Responsible for maintaining kitchen and storage facilities in sanitary condition. Responsible for cash management. Interacts with client/customers on a regular basis. Hires and trains unit personnel. This is a single incumbent position for a small account where there is no Chef. Reports to DM. Basic Education Requirement: Technical, Trade, or Vocational School Degree Basic Management/Supervisory Experience Required: 1 year(s) of lead/supervisory/management experience Basic Functional Experience Required: 2 year(s) You may substitute 1 additional year of experience for each year of education below the basic requirement above as long as you possess a high-school diploma or GED. Position Posting Title: General Manager / Chef Manager Need Help? Please call the Help Desk at Register to View .

Job Title: Experienced Head Sushi Chef/ Executive Chef Company: Location: Atlanta, GA Description: Dragonfly, a high energy, up-scale modern Japanese restaurant is seeking ambitious, creative, enthusiastic, and experienced Head Sushi Chefs and/or Executive Chefs for its progressive, culinary focused restaurants in Gainesville, Fl and for its newest location in Orlando, Fl. Potential Chef candidate must be a citizen of this country or possess a valid work permit. Job duties include but are not limited to: ? Preparing, presenting and inspecting all menu items (sushi/sashimi/kitchen) in a timely manner and ensuring that the level of quality, portion control, and plate presentation are adhered to consistently. ? Managerial and administrative duties of BOH (sushi and main kitchen) staff members ? Training/Teaching/Sharing skills to culinary staff (Teach as well as being taught mentality) ? Multi-tasking in fast-paced, restaurant with modern Japanese cuisine ? Managing catering on and off-site ? Strong ability to read, understand and create financial statements such as P&L, balance sheets, Profit-Loss? Position requires the following, but is not limited to: ? This is a HANDS-ON FT position that will require a varied work schedule that may include evenings, nights, and weekends (flexible scheduling) ? Minimum experience of 5+ years for Head Sushi Chef and/or Executive Chef ? Positive attitude and pleasing personality ? Passionate and excited about culinary knowledge especially in modern Japanese cuisine ? Ability to prepare a variety of cuisine's, using skill, innovation and creativity ? Designing, planning and executing creative dishes and catering menu ? Experience in upscale, high-volume establishments (Sushi restaurant a plus!) ? Able to multi-task and work under pressure while maintaining ability and composure ? High performance, achievement and results driven ? Displays leadership and is responsible/accountable for self and others ? Ability to communicate, motivate, inspire and work well with other staff members ? Customer and business focused. Instill a guest service attitude in all BOH staff members. ? High sanitation standards in accordance with Health Dept. requirements Salary will be based on experience. We will compensate VERY well for the right person! Also included are Excellent Benefits (Medical/Dental/Vision), Paid Vacation, Growth Potential (Relocation), Profit Sharing (Additional Bonus incentives), Quality of Life, etc.... Must be willing to relocate! Some reimbursement provided (negotiable). We operate in a very demanding and competitive marketplace and are therefore looking for a creative, responsible and conscientious person who is willing to commit him or her self, LONG TERM to the aims, demands and growth of the business, and reap the rewards that result. The potential chef(s) must be able to lead, develop and motivate the BOH team and ensure that the BOH runs to a high and consistent standard. Can you see yourself excel in a new challenge? EOE/ SERIOUS AND RELIABLE APPLICANTS ONLY!

Job Title: House Chef Manager Company: Cox Communications Location: Atlanta, GA Description: House Chef Manager-11833 Description The House Chef/Manager will supervise the daily operations and food production of a dining unit within Cornell University's House System.  As the senior member of the House Dining Team, work closely with the faculty, staff and student base within the house structure, attend regularly scheduled meetings with house council and ensure the program offered by Cornell Dining is an integral part of the operation of the House. Under the direction of the Assistant Director for Dining Services, collaborate closely with the House Professor, House Assistant Dean, Senior Executive Chef and other House Chefs in developing, presenting, and managing dining services that support the programmatic aims of the House.   In this role you will: Possess and demonstrate a record of commitment to diversity and inclusiveness.  Strive to foster a climate that doesn't just tolerate differences, but treasures them. Maintain a world-class Dining operation supporting Cornell's culture, values, and goals. Coordinate, supervise, and schedule food service production staff in the preparation and presentation of food for an all-you-care-to-eat operation with a budget in excess of $1 million. Ensure an environment where all staff are valued, respected, and encouraged to develop their skills through training and educational opportunities. Attract and recruit exceptional talent; encourage staff throughout the organization.  With the Human Resources staff, ensure that management practices are consistent with all relevant laws, Cornell's policies and Human Resource values and principles. Plan menus and manage purchases in a manner that provides a vibrant and high quality dining service that achieves a balance between the House program needs and aspirations and the constraints of the operating budget. Ensure compliance with health and food safety regulations, best practices and departmental policies. This position requires creative thinking and situational problem solving, may include resolving unexpected staff issues, quickly modifying menus, completing meal service without the expected staff or equipment resources, and adapting to event particulars. Moreover, careful and creative resource allocation in close collaboration with the House administration is expected. Qualifications Formal training of two years, two years of college coursework, or Associate's degree. Training in a culinary program - Associate of Occupational Science (A.O.S.) preferred or equivalent work experience.  More than three but less than five years experience. Exceptional interpersonal skills. Extensive experience supervising a Dining staff. Proven ability to manage high profile client relationships with tact and diplomacy. Effective communication skills, organizational skills and facility with standard desktop programs.  Strong technical skills and creativity in cost control. Experience in working with clients and staff on large events ranging from 200-1000 people. Experience in managing a budget. Must be able to work collaboratively and creatively with other chefs to oversee West Campus Dining operations.  Ability to clearly communicate House programming ideas and procedural matters to the House Professor and House Assistant Dean on a continual basis. Position requires various hours including nights and weekends. Preferred:  Experience in a high-quality collegiate residential dining program.  Experience working with bargaining unit and student age staff. Familiarity with board plan operations and menu cycles a plus. Culinary and food safety certification desirable. Experience and comfort with in-house Catering. Visa sponsorship is not available for this position Cornell University, located in Ithaca, New York, is an inclusive, dynamic, and innovative Ivy League university and New York's land-grant institution. Its staff, faculty, and students impart an uncommon sense of larger purpose and contribute creative ideas and best practices to further the university's mission of teaching, research, and outreach. Cornell University is an equal opportunity, affirmative action educator and employer. Job- Dining Services Primary Location- Ithaca Organization- Din-Administration Schedule- Full-time Job Type- Standard Overtime Status- Exempt Contact Name- Michelle Wheaton Number of Openings- 2 University Job Title- Chef II Level- F Sector*- Endowed

Job Title: Head chef wanted for new jamaican restaurant Company: Location: Atlanta, GA Description: New jamaican restaurant located downtown atlanta is looking for a head chef with experience cooking jamaican style dishes. For consideration please copy and paste resume. servsafe certified is a plus but not required.