Culinary Resume Samples

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Guide the recruiter to the conclusion that you are the best candidate for the culinary job. It’s actually very simple. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. This way, you can position yourself in the best way to get hired.

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O Heaney

Ora

Heaney

61447 Susana Shoals

Philadelphia

+1 (555) 157 2330

61447 Susana Shoals

Philadelphia

Phone

p +1 (555) 157 2330

Experience Experience

Houston, TX

Culinary

Houston, TX

Rowe Group

Houston, TX

Culinary

Assist in the establishment of personal development of all pastry colleagues and provides guidance and direction
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence
Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Reports maintaince problems of equipment and makes sure all equipment is in proper working order at all times
Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to Hotel standards
Assists in determining how food should be presented and creates decorative food displays
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions

Boston, MA

Culinary Supervisor

Boston, MA

Braun-Rowe

Boston, MA

Culinary Supervisor

Determine work procedures, prepare work schedules, and expedite workflow for inmate and/or Aramark employee workforce
Creates and adjusts work schedule according to workloads and occupancy
Assist in supervision of kitchen personnel with responsibility for scheduling and assisting in discipline and performance reviews
Perform other duties as requested by management
Create and manage the weekly staff schedule
Develop sanitation schedule and ensure cooks, inmates, and/or food service workers adhere to the assigned schedule
Make sure coolers are cleaned, organized and locked after work when finished

present

Chicago, IL

Culinary Coordinator

Chicago, IL

Dare-Schimmel

present

Chicago, IL

Culinary Coordinator

present

Develops and assists in developing systems, programs and ideas for implementation in order to control and minimize costs
Provide administrative support and perform general duties
Maintains or increases knowledge in food and beverage preparation and service through coursework, readings, workshops, seminars or related activities
Assists in establishing and oversees the maintenance of food service health, safety and sanitation standards
Manage Kitchen email, answer/redirect phone calls, respond to guest recipe requests, and prepare letters/memos upon request
Work with Engineering Department regarding maintenance concerns/requests
Perform all job duties in a safe and responsible manner

Education Education

Bachelor’s Degree in Culinary Arts

University of Virginia

Bachelor’s Degree in Culinary Arts

Skills Skills

Comfortable and knowledgeable about kitchen hazards
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions
Ability to deal with problems involving a few concrete variables in standardized situations
Has a basic knowledge in cooking and willing to learn
Ability to deal with standardized situations with only occasional or no variables
Excellent verbal and written communication skills including the ability to build successful relationships with student populations
Able to read and follow standardized recipes and be able to mathematically alter recipes to yield desired quantizes
Basic knife skills for chopping, cutting, dicing, etc
Ability to communicate in English
Ability to work in a fast-paced environment, handle multiple priorities and learn new procedures

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Disney Culinary Program Resume Examples & Samples

Working in an a la carte, buffet, or Quick-Service/Food Court environment (may include an on-stage cooking location)
Working in a high-volume and fast-paced team environment
Working with basic recipes and learning advanced food preparation
Gaining knowledge of NEHA standards (formally HACCP)
Gaining skills in culinary fundamentals in hot and cold food station setup, sauce-making, catering production, and salad and sandwich preparation
Deep-frying, sautéing, roasting, boiling, and grilling, along with vegetable, grains, and starch cookery
Working in a high-volume bakery, banquet or restaurant environment
Learning the technical skills of plated dessert preparations as well as muffins, breads, cakes, petit fours, and wedding cakes
Gaining knowledge of food cost control, product ordering, and NEHA standards (formally HACCP)
Mixing, cutting, proofing, and baking
Following standardized recipes and food sanitation guidelines
Be at least 18 years of age by the time the program begins All participants must be at least 18 years of age by their arrival date
Possess Unrestricted Work Authorization Participation in this program also requires unrestricted work authorization

Culinary Operations Manager Resume Examples & Samples

Ensure the culinary operation department’s issues are being addressed through proper protocols
Be a liaison between interdepartmental culinary teams to ensure communications and tasks are followed through
Keep information flowing between culinary departments and Directors of Culinary
Sit in key meetings to help strategize for optimal operation performances within the cafes
Contribute to the development of standard operating procedures for specific departments

Culinary Operations Assistant Manager Resume Examples & Samples

Ensure the operation team completes their tasks in an appropriate response times through the infrastructure ticket system
Contribute in creating standard operating procedures for specific departments
Oversee the catering department

Culinary Resume Examples & Samples

Familiarity with various kitchen stations and cooking techniques
This role is Full-Time and requires full availability for any shift, any day of the week, including nights, weekends and holidays
H.A.C.C.P. (food safety training) certified

Culinary Resume Examples & Samples

1 year of experience working in a restaurant kitchen or enrolled/completed a Culinary program
Flexibility to work in multiple locations in the kitchen
Demonstrated passion for the culinary arts and desire to learn
Knowledge of kitchen lingo and etiquette
Needs to be flexible and able to work a variety of shifts including days, nights, weekends, holidays and special events
Part-Time roles require full availability for any shift three days a week, including nights, weekends and holidays
Full-Time roles require full availability for any shift any day of the week, including nights, weekends, and holidays
Experience in full-service/fining dining high volume restaurants

Culinary Development Director Resume Examples & Samples

Actively participate in the cross-functional development of standardized Patient menu platforms applicable to all segments, including rehabilitation, pediatric and other key segments that deliver on patient satisfaction/experience and regulatory requirements
Actively participate in the cross-functional development of standardized Café and Catering menu platforms applicable to the ideal portfolio of Healthcare proprietary retail brands which deliver satisfaction while achieving menu growth / food productivity targets, e.g., LifeWorks, Fresh Food Company, activATE, Market Fresh, Sandwich Shack
Lead the menu commercialization process – field execution tactics & standards identification, training & enablement, closed-loop accountability process identification
Represent the BU as a subject matter expert at top level client meetings
Meet with Culinary Development and Procurement to review product specification opportunities
Use business analytics to identify financial opportunities and provide these as direction to the Culinary COE
Enables the Executional Framework focus areas (Patient First, Master Retail 101) and key tactics
Present updates to Sr. leadership – menu mix (% of sales by category) shifts and resulting financial implications
Prepare and present menu/product/channel culinary insights that expand BU culinary thought leadership and expertise
Actively participate in the cross-functional development of menu items for use in limited-time only promotions
Serve of Aramark’s Culinary Council Steering Committee that drives the Innovation engine with original menu items that are financially accretive
Create and maintain relationships with Aramark leading chef to leverage brand and menu opportunities
Build, manage and lead /leverage Healthcare’s regional culinary network (development, engagement, recognition) and supporting the Culinary COE’s recipe development process, ingredient, recipe, menu and concept piloting and testing
Collect and codify field best practices, creating a culinary collaborative with field chefs serving as the lead Culinarian for the business
BS Culinary Degree required with advanced work in Culinary Arts. Bachelor’s degree preferred. CEC a plus
Minimum 10 years progressive Culinary experience post degree completion, with executive chef level experience in food service, restaurant or hotel facilities
Knowledge of Nutritional principles
Natural passion for food and destinations and how food and beverage are merchandised and how employees deliver exceptional service
Broad experience in Retail food and beverage that coaches and trains operating team to mastering Retail 101
Solid understanding of Food, Retail marketplace and trends
Model key competencies of influencing with impact, understanding the business, focusing on the customer and driving for results
Ability to travel 25-50% of the time
Ability to partner and collaborate effectively to implement programs through a multi-layered, decentralized organization with various chains of command
A high energy, results-oriented individual who can make a difference; an individual who takes initiative, makes things happen, accepts accountability and has a “can do attitude; has a sense of urgency
A self-starter, confident in his/her abilities, self-motivated and able to work effectively with little supervision
The ability to effectively manage others through influence with and without direct authority
Strong analytical ability
Financial acumen, creative problem solving and customer savvy
Strong and dynamic presentation skills; persuasive communication influencing others by combining logic, facts and business acumen
Creative and flexible in attitude and style to adapt to new situations in a rapidly changing, dynamic environment
A strong value system, unquestioned integrity and good listening skills

Culinary Expert Resume Examples & Samples

Provide informative culinary instruction and product knowledge to create exceptional customer experiences
Share product benefits and testimonials as part of each culinary activity and customer interaction on the sales floor to engage customers and drive sales
Evolve store as a local community resource
Develop intimate relationships with customers through social media avenues
Develop real time communication with customers through twitter and facebook
Support store team with marketing and promotion of culinary programs
Provide ongoing training, in partnership with management team and vendors, to enhance associates’ product knowledge
Maintain awareness of food trends and influences and initiate ideas for recipes, demonstrations, and samples
Develop relationships with local culinary schools. Source and assist management team to hire and train seasonal associates to support culinary activities
Build positive working relationships with store management teams, District Managers and brand partners to share best practices and ideas for improving efficiencies and Culinary Program results
Plan, prepare and execute monthly culinary activity calendar, working within budget and meeting brand standards
Coach district stores how to execute culinary activities to brand standard, achieve cost efficiencies and maximize sales
Ensure store adherences to Health and Safety codes and train other stores how to meet compliance standards
Ensure Culinary programs are profitable
Formal training or degree in Culinary Arts preferred or equivalent job experience
2 + years management experience preferred
Knowledge of Williams-Sonoma products
Proficiency in Microsoft Word, Excel, Outlook
Ability to be mobile on the sales floor for extended periods of time
Availability to work flexible schedule, including evenings, weekends and holidays
Ability to lift and mobilize medium to large items, up to 50 lb., while utilizing appropriate equipment and safety techniques
May require occasional overnight travel. This position is not eligible for visa sponsorship

Culinary / Production Manager Resume Examples & Samples

Associate's Degree/2-year degree in Dietetics, Nutrition, Food Service Management, Hospitality, Business or other related area of study preferred; 4 year degree preferred
Requires minimum 3+years leading a culinary/kitchen production operations management experience working in a high-volume hospitality environment (i.e., hospital, restaurant)
Requires experience with automated food production, inventory and ordering systems. Web based system experience is preferred

CMC Culinary Internship, Beaver Creek Resume Examples & Samples

The Entry Cook is responsible for basic food preparation tasks, such as cutting up meat and fish, cleaning, peeling, slicing, chopping, measuring and mixing ingredients, etc. May use basic cooking skills to work on a line or in a cooking station, such as the broiler, fryer, oven, grill, or sauté station and be responsible for set up of assigned station. May be responsible for loading and unloading food product to remote meal sites for preparation
The Intermediate Cook functions as experienced cook, responsible for performing the full cooking process using established recipes. This includes preparing and measuring ingredients; grilling, broiling, baking, frying, and sautéing; testing for doneness and taste; adjusting seasoning and temperature for best results; and attractive food presentation. In casual facilities, fully responsible for all aspects of a cooking station. Ensures cooking station or area is sanitary and fully functional
The Advanced Cook Functions as very experienced cook, responsible for performing the full range of the most difficult cooking tasks. In addition to cooking complex menu items, prepares sauces and glazes to enhance flavors. Improvises on established recipes based on availability of ingredients. Suggests, develops, and tests new recipes and menu items. May assist with ordering and inventory management. Oversees food preparation and provides training and guidance to more junior staff

Culinary Team Lead-kirkwood Inn Resume Examples & Samples

Arrives on time, clean, in proper uniform including non-slip shoes and cap
Coordinates daily menus and specials
Oversees all food orders and requisitions to maintain proper par levels and costs while providing fresh, quality products, inspecting all current products for freshness and proper documentation of any waste
Ensures proper receiving procedures are being followed including proper FIFO rotation and dating of all incoming product
Sets the example and ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, keeping a clean, safe work area
Follows through on all disciplinary actions with proper documentation, training and guidance in a positive, professional manner
Immediately follows up with any equipment malfunctions or breakage to resolve the issue ASAP

Culinary Team Lead-kirkwood Inn-kirkwood Resume Examples & Samples

Responsible for proper operations in the designated outlet. This includes, but is not limited to, stocking outlet with product, ensuring employees have the necessary tools, culinary members are properly equipped, holding employees accountable for all policies and procedures and generally assisting management in daily operations. Responsible for outlet food costs
Ensures daily prep/pull list is completed and BOH operations are adequately prepared for anticipated business levels
Ensures all recipes are adhered to and produced consistently and safely
Monitors food portioning, preparation and waste to control costs
Ensures plate portioning and presentation are consistent
Organizes kitchen and maintains all ServSafe, sanitation and safety policies and documentation
Ensures all BOH staff members are properly trained
Proper scheduling of all kitchen staff to hit budgetary goals by anticipating business levels and eliminating all OT while still providing a safe, quality product and service in a timely manner
Gives support to all kitchen operations as well as any FOH needs
Performs monthly kitchen audit and inspection to ensure all HACCP policies and procedures are being followed
Abides by and upholds kitchen and food concessions service standards. Performs any such other related duties as may be required or directed

Culinary Management Resume Examples & Samples

Master's degree in Culinary Management or Business Management with related experience
Three to Five years related industry experience and three to five years experience in instruction or formalized education process, preferably in a post-secondary or college institution
Ability to develop a professional rapport with diverse school/campus constituents

Culinary Lecture Resume Examples & Samples

Bachelor Degree required; Masters preferred
Degree preferred in Culinary Management or Business Management with related experience
Three to five years related industry experience and three to five years experience in instruction or formalized education process, preferably in a post-secondary or college institution
Restaurant financial accounting experience
Front of House service experience
Sommelier certification a plus

Culinary Arts Faculty Resume Examples & Samples

Bachelor's degree in a field related to the classes to be taught with a Master's degree preferred
Excellent verbal and written communication skills including the ability to build successful relationships with student populations
Ability to learn from students' participation, demonstrates fair and consistent behavior in all matters, and shows compassion without being ineffectual

Junior Business Controller Culinary m/f Resume Examples & Samples

Budgeting, controlling and monitoring Marketing expenses
Follow up of regional Sales and related budget targets during the year
Ensure that monthly follow up of targets is managed and coordinated from start to finish

Culinary Sales Specialist Resume Examples & Samples

Plan, manage and develop your annual/quarterly Tactical Sales Plan in your designated region
Secure, plan and manage Budget in line with company policy
Through a consultative process with Sales & Marketing Director, agree on Business Targets for your customers
Ensure existing customers transferred to you as an initial customer base are serviced to the company's standard, continually identifying and evaluating potential opportunities / threats
Identify new customer prospects per quarter and target same optimizing the resources available to you
Identify New Product Prospects per quarter for your customer base through informal and formal research initiatives
Deploy resources to maximize 'face-to-face' customer calls and ensure that the Company is responsive to customer requests
Deploy taste/technical team member(s) for key customers in consultation with Culinary Manager
Set up and undertake presentations/demonstrations as required to build business with key accounts
Take responsibility for the profile of the company and that of our Key Partners, within the Dublin Region by seeking out opportunities to promote both companies at a local tactical level. Network with local Representative Bodies, Business Organisations, Associations and Communities. Get involved in events with the culinary community at town and county level. At all times be an 'ambassador' for the company by promoting a positive image

Culinary Resume Examples & Samples

OUTSTANDING Customer Service priority
Teamwork Oriented
Meeting or exceeding sales and new account goals
Floor coverage flexibility & dependability with schedules including some nights and weekends

Culinary Supervisor Resume Examples & Samples

Leads and directs the food and nutrition staff in assigned area or shift, achieves the daily food & nutrition department production and service requirements
Interviews, selects and hires qualified department staff, influences staff turnover. Provides formal training, orientation and on-the-job training. Ensures the ongoing competency of staff through coaching and the evaluation of staff performance in a fair and consistent manner
Monitors and supports department staff to ensure that excellent meal service is provided while meeting patient and customer satisfaction goals. Monitors staff and areas to ensure that regulatory agency, OSHA, and safety guidelines are met
Monitors and controls operating expenses and other key indicators within assigned areas/shift to meet budget requirements
Inventories food and supplies in assigned areas; determines ordering and food production quantities based upon established par levels and special needs
Resolves customer problems and supports staff development in customer service skills

Divisional Director of Culinary Services Resume Examples & Samples

Adhere to monthly and annual budgets for the Culinary Services Department
Work closely with the Regional Vice President, Executive Director, and Director of Culinary Services to ensure that the budgets for labor, food, supplies, and capital equipment are maintained according to resident census
Partner with the Director of Culinary Services/Chef in the planning and development of menus based on resident likes and dislikes as well as monthly budgets
Help ensure that all staff use and maintain equipment properly to avoid damage and costly repairs
Make recommendations for the purchase and/or replacement of capital equipment, small wares, uniforms, and other Culinary Services equipment and supply needs. Work with the Director of Culinary Services to maintain the appropriate inventory of small wares and table ware
Ensure that company purchasing standards are maintained and that appropriate vendors are used at all times
Work with assigned communities to maintain strong and positive relationships with all vendors
Five (5) or more years of Culinary Experience in the hospitality industry with multi-site experience
Serve Safe Certified – Instructor’s license preferred
Basic Computer skills – Microsoft Word and Excel
Position requires driving responsibilities (may use Company provided vehicle and/or personal vehicle)
Will be required to travel up to 85% of time on behalf of Company. Travel time is subject to change based on business needs
Must possess a valid driver’s license
Must satisfactorily meet and be in compliance with Atria motor vehicle policy standards

Director Culinary Services Resume Examples & Samples

Responsible for the day to day operations and staffing for the kitchen and dining venues of their community
Responsibly manages and supervises all Culinary Services staff including scheduling, assignment, direction, performance review (including input on pay adjustments), hiring and corrective action consistent with company policy
Work with the restaurant manager or coordinator so that he/she has a clear understanding of how to provide high levels of customer service and how to create a restaurant style dining atmosphere
Confirm that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents and/or guests expectations
Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed
Work with the Executive Director and front line staff to obtain and maintain department Customer Satisfaction and Quality Enhancement levels at or above designated scores
Ensuring that all food is prepared, stored, and served according to Company standards and with state and/or local health code requirements
Maintain Employee Satisfactions scores at or above designated scores
Conduct and participate in monthly department meetings/in-services
Able to understand and maintain monthly and annual budgets for the Culinary Services department including producing written documentation of monthly spend on food, supplies, and labor
Ensure that the kitchen and restaurant staff understands company expectations and first impression requirements

Culinary Supervisor Resume Examples & Samples

Two years management experience supervising food service staff in healthcare, high profile restaurant, or hotel setting
Knowledge of food and nutrition, volume food production, menu trends and planning, production and supervisory/instructional techniques, product sourcing, testing, and implementation
Ability to set up high end catering events
Proficient with Microsoft Word, Excel, Outlook, Email
Strong computer skills required with CBORD POS(Micros) experience preferred
Documented ability to lead and motivate staff in the fulfillment of departmental goals
Desire and inclination to interact with all patrons and guests to determine food preferences and the success of assigned food programs
Effective problem solving skills
Strong marketing and promotion skills
Strong culinary, catering, front-end set up(banquet) skills and experience
Strong ability to source, test, and implement new products for either retail growth or food cost savings
Profit and loss responsibility and accountability experience required

Culinary Apprentice Resume Examples & Samples

Able to work alone and with a team ( Interpersonal skills)
Team working
Personal Attributes
Safety Orientation
Stock and Inventory
Basic Cookery
Ability to follow instruction
Good timekeeping
Flexibility of hours, days of week, early/late shifts

Culinary Intern Resume Examples & Samples

Organize the day’s prepping for the cooks and restaurants; supervise line set-up and prepping
Promote team work and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. May occasionally interact directly with guests
Carrying of lifting items weighing up to 50 pounds
Handling food, objects, products, and utensils

Culinary Resume Examples & Samples

Assist in managing and producing in a high volume outlet
Ensure all kitchen colleagues are aware of HACCP standards & Food and Beverage Department expectations
Liaise daily with Front of House Managers to keep open lines of communication regarding guest feedback
Ensure consistency and production of all foods for a la carte in room dining, hospitality suites, and other functions as needed
2-3 years experience in a supervisory role in the culinary field preferred
Top tier 5 diamond/5 star hotel resort experience preferred
High volume/1000+ rooms preferred
Current trend and modern cuisine/plate presentation knowledge preferred
Multiple outlet and fine dining experience preferred

Culinary Resume Examples & Samples

Prepare and service all food items for a la carte and or buffet menus according to hotel recipes and standards
Previous experience in a high volume restaurant required
Must aspire to be an Executive Chef

Culinary Operations Coordinator Resume Examples & Samples

Preparing payroll for all culinary and stewarding colleagues
Assisting with recruitment i.e. coordinating interviews and preparing associated documentation, spreadsheets etc
Preparing minutes for all department meetings
Recording performance evaluations
Maintaining assigned departments' records
Preparing various reports
Liaising with various departments for banquet functions, ordering, reporting equipment malfunctions etc
Recording daily cafeteria menu for colleagues
Ensuring the office and records are organized and tidy
Adhering to all policies and procedures including health and safety
Secretarial Diploma an asset
3 years relevant administrative experience
Proven record of effectively working with positions at all levels
Superior analytical, organization, prioritization, detail-oriented and multi-tasking skills
Excellent interpersonal, communication (verbal and written), customer service
Able to perform efficiently and collaboratively in a fast-paced, demanding, multi-cultural and diverse environment
Able to learn various computerized systems required
Proficient with Microsoft Office applications required

Culinary Resume Examples & Samples

Establish the day's priorities and assign production and prep task to staff to execute
Take physical inventory of specified food items for daily inventory
Review daily specials and offer feedback to Chef de Cuisine
Requisition the days supplies and ensure that they are received and stored correctly
Coordinate breaks for staff
Check and ensure that all opening duties are completed to standard
Ensure that F&B Service Staff are informed of out of stock (86'd) items and amount of available menu specials throughout the meal period
Inspect the cleanliness of the line, floor, all kitchen stations
Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety
Complete HotSOS orders for maintenance repairs and submit to Engineering
Review sales and food cost daily with Chef de Cuisine
Conduct scheduled performance appraisals
Other related duties as necessary
5-7 years experience, post culinary education

Culinary Apprentice Resume Examples & Samples

A minimum commitment of three years to complete the required work hours and schooling (to obtain your Red Seal)
Attend and Participate in special Apprentice Dinners and Show Cases, Field Trips, Health and Safety Fairs, Learning Sessions, Meetings, Work Shops, Demonstrations, and more
Participate in funding raising which is required by all Apprentices to support the cost of related Field Trips
Participate in other hotel committees
Prepare, cook and service all food items for a la carte andor buffet menus according to hotel recipes and standards
Attend culinary schooling as required
Minimum one year experience in the culinary field required
Desire to enroll in a culinary program in a recognized post secondary institution
Desire to obtain your Red Seal

Culinary Externship Resume Examples & Samples

Preparation of high quality food for the Radisson Blu
Ensuring equipment and kitchen cleanliness
Maintaining the cleanliness of the refrigerator and kitchen in an organized manner to facilitate the high volume production necessary to achieve company goals
Keeping the production of food at an adequate level, minimizing excessive leftovers and waste
Ensuring proper labeling, dating, and rotating of production foods and leftovers
Implementing knowledge and skills of various knife-cutting techniques, such as cutting, dicing and slicing
Developing a refined skill set in the knowledge and preparation of garnishes
Learning a solid knowledge of pantry positions
Utilizing a solid knowledge of meat identification and cookery
Demonstrating a knowledge of cooking temperatures for degrees of doneness
Utilizing a strong technical knowledge of vegetable preparation
Demonstrating a knowledge and ability to prepare different methods of starch cookery, identification, classification and preparation of mother sauces and preparation of basic soups
Demonstrating a strong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitation, food borne illness, toxins and chemical poisoning
Practicing strong organizational skills, adapting quickly in working in and effectively contributing to the team in various sections of the kitchen (Pastry, Garde-Manger, Room Service, FireLake, Employee Cafeteria, etc.)
Making Chefs aware of any special products needed for coming functions
Having the next day’s production ready for service the night previous
Providing Yes I Can! genuine hospitality and teamwork on an ongoing basis

Culinary Supervisor Resume Examples & Samples

To oversee the daily food preparation in the Main Kitchen, Catering, Client, Auxiliary and external events
To open and/or close kitchen to Chefs standards
Cook food to specifications set forth, and to palatable finish
Cook food required for the day, any events, and to prepare for the following day: Events, and Kitchen set up
Follow corporate specifications in regards to uniform, hygiene, and Guest Path Standards
Follow ALL NYS Department of Health safety and sanitation rules and regulations
Maintain orderly and clean work stations
Maintain kitchen equipment in terms of daily, weekly, and monthly cleaning duties
To maintain and check proper stocking
To maintain and check par levels of prepped product
Responsible for baseline food preparation
With help of Executive Chef and Executive Sous Chef will guide and motivate staff
Responsible for tracking of product waste and rotation
Report to Chefs with any staff discrepancies that cannot be handled alone
Responsible of checking and filling out of prep sheets
Responsible for proper portion control
Responsible over all cleanliness of kitchen and walk-in coolers and freezers
Must be able to lift and carry items up to 50lbs
Must be able to stand for periods up to 6-8 hours
Previous cooking experience required, must supply references
Culinary Education Preferred
CSC Certification Preferred
Ability to read, understand and produce recipes; and food abbreviations
Ability to communicate with others

Culinary Apprentice Resume Examples & Samples

Have completed a high school education or the equivalent by program launch (August 2016)
Possess the basic mathematical skills associated with measurement and recipe costing
Effective use of a personal computer including basic knowledge of Microsoft Office software and ability to effectively utilize the Internet as a learning tool
Submit an application and resume online
Include a two to three page written essay titled "Why I desire a Career as a Chef"

Culinary / Baking & Pastry Intern Resume Examples & Samples

Have a solid knowledge of culinary terms
Have a solid knowledge of culinary techniques
Culinary degree from an approved program in process
Strong organizational, leadership and communication skills
Passion for providing the best culinary fare possible

Culinary Smoker Supervisor Resume Examples & Samples

Maintains budgets and food & labor cost
Ensure production sheets are completed in a timely manner
Ensure all HACCP sheets are complete
Assigns tasks and functions for all smoker staff to promote productivity
Takes daily inventory and submits requisitions
Ensures all workstations, storerooms remain clean, sanitized, safe and sufficiently stocked
Adheres to and enforces inventory and labor control measures; performs inventory counts as requested
Insures proper storage, labeling and rotating of all products
High School Diploma or GED required; Associates degree in Food & Beverage or related field, preferred
Minimum of 2-3 years work experience in back-of-house restaurant or foodservice position, in a high volume environment, required
ServSafe Certification or ability to obtain within 6 months

Global Culinary Senior Manager Resume Examples & Samples

Establish, manage, and coordinate the Global Culinary Governance Council. This includes developing its charter, managing monthly meetings, and documenting and socializing critical decisions
Represent Food Service at GSG ILT and work to charter key global culinary projects with this audience
Work closely with the foodservice leads in key countries and global R&D to identify top culinary projects and help shepherd them through global innovation stage gate
Work with customer leads in key countries to commercialize innovation projects including developing contracts, business model for launch, pricing, communication strategy, and market test strategy
Plan, organize, and conduct culinary ideation sessions with critical customers across priority countries
Develop global process for lifting and shifting winning ideas
Key Customers Accountable For: Yum, Burger King, Subway, Papa John's
Key sectors: Lat Am, China, Australia, UK
BS in Marketing and or Sales required. MBA preferred
5 plus years experience in CPG marketing leadership roles
Food Service experience, specifically culinary
Knowledge of FLNA brands a plus
Comfort level with ambiguity and a matrix environment
Strong presentation and collaboration skills

Culinary Leader Resume Examples & Samples

Participate in the company’s leadership training courses
Attend all required leadership meetings
Gain an understanding of the overall hotel operation by training in the core areas of the operation, including the following departments
O Human Resources
Flexibility. This is a demanding business and we look for flexibility with work days and hours, but it’s also a lot of fun! You must also have the ability and willingness to travel to multiple properties to learn the most this innovative company has to offer and relocate upon completion of the program so you can be placed in the next available exciting leadership position within our dynamic company
Experience. A Bachelor’s degree in hospitality or a degree from a reputable Culinary Degree program or equivalent and enthusiasm for interacting with a diverse team of passionate people, and providing authentic experiences and distinctively different service to others in a team oriented food and beverage or culinary environment

Culinary Intern Resume Examples & Samples

Pursuing a degree in Culinary Nutrition or B.S. in Culinary Arts
Familiarity with standard weights & measures
Ability to follow standardized recipe procedures
Must be proficient in handling professional kitchen equipment
Proficient in MS Excel and Word; experience in working with recipe writing a plus

Culinary Extern Resume Examples & Samples

Check condition of equipment; obtain necessary utensils, tools and supplies
Solve practical problems and deal with a variety of concrete variables in situations
Interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Work with mathematical concepts. Apply concepts such as fractions, percentages, ratios, and proportions to practical situations
Ability to speak effectively before small groups of customers or employees of organization
All externship candidates must be applying for externship training as required for school credit or experience in a related field of study

Lit-f&b Culinary Resume Examples & Samples

Obtain an overall understanding of the hospitality industry
Takes guests orders using POS system
Adheres to OLCC policies and procedures
Prepares specialty drinks

Culinary Resume Examples & Samples

High school diploma or GED; 6 years experience in Italian cuisine
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for the Italian restaurant
Supervises Italian restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Plans and manages food quantities and plating requirements for the Italian restaurant
Assists in developing daily and seasonal menu items for the Italian restaurant

Culinary Administrative Assistant Resume Examples & Samples

Administer payroll records and vacation schedules for culinary colleagues
Assist with the scheduling of chefs in all kitchens
Assist with recruiting of culinary employees through candidate assessment and pre- screening
Coordinate departmental trainings, seminars and competitions
Assist with food costing and development of menu items in both restaurants and banquets
Prepare and update Food Hygiene and Health & Safety records for Ajman Municipality
Arrange and host children’s functions in the hotel
Read, sort and route incoming mail and interoffice documents
Compose and distribute correspondence and memoranda, reports, documents, forms and other printed materials
Set up, organize and maintain correspondence files and other departmental records so that they are easily retrievable by department members
Order, distribute and coordinate inventory office supplies
Maintain and organize in a professional manner, personal workspace and shared department spaces such as fax, copy and supply rooms
Create, compose, and edit technical and/or administrative correspondence and documentation; screen and evaluate incoming and outgoing correspondence and prepare responses as appropriate
Assist stewarding department with administrative duties as needed
Proficient in the use of MS Office Suite programs (MSWord, Excel, PowerPoint, Outlook)
Working knowledge of Mastercook and maintaining on-line shared systems
Knowledge of administrative and clerical procedures and systems, such as word processing, managing files and records, designing forms, and other office procedures and terminology
Ability to work independently, handle multiple tasks simultaneously and manage one's own time and the time of others
Excellent written and verbal communication skills and the ability to use discretion with regard to confidential matters
Ability to give full attention to what other people are saying, take time to understand the points being made and ask questions as appropriate
Ability to obtain and oversee the appropriate use of equipment, facilities, and materials needed to do certain work
Ability to deal with challenging behaviors and conflicting priorities as necessary
Serve as the communications "hub" for the culinary department, ensuring information flow to and from Executive Chef, Sous Chef, Jr. Sous Chefs and among the culinary colleagues
Ensure that workflow is handled for maximum efficiency. Be proactive in anticipating departmental needs, planning ahead and determining next steps
Build rapport with other admin assistants in an effort to support and increase interdepartmental cooperation
Demonstrate the ability to act in a professional manner and maintain competency in a fast paced work environment
Possess the ability to handle a multitude of projects simultaneously
Maintain a professional and organized appearance of the department
A minimum of 2 year in a previous administration position, preferably within a 5 star hotel
Excellent communication, both written and verbal, professional telephone manner and demeanor with a natural response to ‘smile’ on the phone

Culinary Marketing & Promotions Manager Resume Examples & Samples

Responsibilities include market analysis, growth strategy, strategic positioning of marketing initiatives, client retention and competitor analysis
Market Basket analysis of surrounding food service establishments
Responsible for food merchandising standards, training and auditing the business unit for maintaining those standards
Develops training programs to educate field on promotions
Creates quarterly marketing and promotions reports to be presented to clients
Develops marketing plans and strategies for the Healthcare food service units with a focus on the business segments that has a retail outlet/cafeteria
Develops a marketing and promotional budget with the General Managers
Rolls out marketing programs and assists with proposals/presentations on an ongoing basis
Creates healthcare printed menus, utilizing a variety of software programs
Plans, coordinates training of national programs, marketing initiatives, strategic marketing plan for territory as well as template for individual units
Bachelor’s degree from an accredited college in Marketing, Communications or a related field
Culinary training preferred, or demonstrated past food industry experience. The ideal candidate will be a Chef with marketing and promotions experience
Substitution for degree will be considered for those with additional marketing experience and work history on a year for year basis
At least five (5) years of marketing experience preferred, which includes the development of market plans, promotions, collateral development new business proposal writing and budget development
Merchandising experience preferred
Intermediate knowledge of Microsoft business software programs, with proficiency in MS Word, MS PowerPoint and MS Excel
Knowledge of Adobe design programs helpful but not required
Adherence to a professional dress code required
A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy and own transportation available daily
The ability to work beyond standard work day to include evenings and weekends (both Saturday and Sunday.) Must be able to travel and stay overnight, occasionally for multiple days away from the assigned work location. Travel will be up to 1 week at a time and will be at least 30% of the time
This position is located in Anchorage

Culinary Coordinator Resume Examples & Samples

To provide effective administrative support for the culinary department, completing all activities to the required standard, and in a timely manner
To assist all other members of the culinary department – both executives and non-executives - in the performance of their professional duties, particularly by completing administrative support tasks on their behalf
To ensure that all callers to the hotel are answered in a professional manner, and that their queries are dealt with as quickly and efficiently as possible
Organisation of and attendance at hotel meetings, and the efficient coordination of all logistical and support activities
Efficient processing of mail, faxes and other written communications on behalf of the Executive Chef
Ensuring that all hotel assets and equipment are cared for and looked after
Ensuring that all Food related financial costing reports are updated
Ensuring that all Hygiene related data are collected and filed as per the hygiene regulation of the company
Organizing and managing the Executive Chef agenda and meetings
Being able to read, write and speak in both Thai and English language

Culinary Supervisor Resume Examples & Samples

Must be able to work weekends & holidays
Must be able to be on feet for extended period of time
Culinary certficate/degree is preferred, but not required
1-2 years culinary experience preferred
Must be able to demonstrate leadership qualities

Seasonal Holiday Culinary Food Demonstrator Skokie Resume Examples & Samples

Greet customers and encourage them to sample products while enthusiastically educating and selling
Set up inviting demo cart displays, including recipes and food products, according to Food Division and Visual Presentation standards including consideration of gourmet foods, confections, and Marketplace and restaurant recipes
Conduct gourmet foods and candy product knowledge seminars for Foods associates. Assist Special Events, i.e. shopping and prepping for guest chefs, cookbook authors, and celebrities
Maintain personal hygiene and professional dress code to comply with Food Division and Health Department standards
Reasoning Ability: Must be able to follow instructions and recipes. Must be able to anticipate and solve problems. Must be able to work independently with minimal supervision

Seasonal Holiday Culinary Food Demonstrator Resume Examples & Samples

Produce and/or assist in preparation of demo samples
Education/Experience: No specific educational accomplishment is necessary. At least one year of restaurant/hospitality experience is required. Health department license or certification and/or alcohol certification as required by state or local requirement. Per state law, a Food Handler's certificate may be required for all food service employees who prepare, store or serve food at restaurants, coffee bars or any other food service establishment
Mathematical Skills: Basic math functions such as addition, subtraction, multiplication, and division. Able to use a calculator. Must be able to use mathematics when measuring quantities

Seasonal Holiday Gourmet Shop Culinary Food Demonstrator Resume Examples & Samples

Maintain kiosk to visual standard is applicable
Meet highest standards of workplace sanitation/equipment care and safety as set by Health Department and company policy
Communication Skills: Ability to read, write, and interpret instructional documents such as safety rules, reports, procedure manuals, and recipes. Excellent written and verbal communication skills. Ability to communicate in Spanish is preferred but not required

Culinary Ambassador Resume Examples & Samples

Job Duties/Schedule
5+ years experience in a professional hospitality environment with a passion for food, sanitation and relationships. Relevant experience will be considered
Passion for excellence, serving and learning
Flexibility and ingenuity. Willing to work with alternative approaches and overcome and limitations

Student Work Experience Program Culinary Opportunities Resume Examples & Samples

Currently enrolled in a hospitality or tourism related program (Culinary school training preferred)
1 year experience in a high quality, busy kitchen environment
Must possess solid knife skills
Able to work a variety of shifts and adapt to a changing business environment

Culinary Supervisor, The Arrabelle Resume Examples & Samples

Perform the duties of a Sous Chef in their absence
Support the line staff and ensure the success of every individual
Insures quality and consistancy by insuring all food is prepared according to standardized recipes and perfroms line checks each day prior to service as needed
Exhibit a professional demeanor through appearance and by maintaining a positive attitude toward all co-workers, managers and guests
Assists with all aspects of Stewarding department in the main kitchen, including breakage control procedures, also responsible for the quantity, care and condition of plates, bowls and all food service vessels
Responsible for keeping the kitchen, kitchen storage facilities, coolers and kitchen equipment clean and in good operating condition, create special cleaning task schedule, implement and supervise its completion
Oversee proper use and storage of cleaning supplies and chemicals. Responsible for providing for total maintenance and sanitation in all food production and service areas, including staff food safety education
Oversees the compliance of state health regulations in the safe handling, storage and service of all food items
Responsible for after service break down, dissemination and recovery of leftover foods
Must be able to run kitchen operations in the absence of Chef on duty - required
Must be proficient at high demand food stations - required
Positive work ethic - required

Culinary Apprenticeship Program Resume Examples & Samples

Assist the Chefs in preparing and cooking dishes while in training
Attend all regularly scheduled departmental meetings
Valid Alberta driver’s license an asset

Director of Culinary Services Resume Examples & Samples

Increasing levels of customer and employee satisfaction while improving efficiency and the financial position of Culinary Services
Providing entrepreneurial leadership to all Culinary Services venues overseeing all service, production, purchasing, personnel and financial activities
Assisting the Director of Administrative Services and Financial Planning in developing the budget, responsible for monitoring and making recommendations on budgetary guidelines
Maintaining and monitoring food and labor costs, and making necessary adjustments to meet budgetary guidelines
Providing support and/or supervision for all accounting, financial planning, information systems, and contracted services
Working collaboratively with other areas of Entrepreneurial Activities and Campus Life to accomplish specified goals
Consulting with administrative staff to develop policies and procedures, evaluate existing policies and procedures, and develop measures for improvement
Negotiating terms of contracts and prices with outside vendors, suppliers and service contractors
Developing yearly hours of operations/calendars for each venue balanced with the campus needs
Developing and implementing standard operating procedures
Overseeing Prelude and concession operations at the Green Music Center
Overseeing the overall maintenance of health and safety standards for all facilities
Investigating and resolving food quality and service complaints
Participating in the creation and remodeling of Culinary venues
Monitoring time keeping of all supervisory and hourly personnel and support staff
Reviewing, endorsing or modifying disciplinary actions initiated by supporting supervisory staff
Coordinating the training of student personnel and support staff
Actively promoting a positive working environment and department image
Evaluating employee performance for direct reports within the guidelines of performance appraisals set by Sonoma State University
Assisting in new venue development making recommendations on equipment and layout based upon California Uniform Retail Food Facilities Law (CURFFL) guidelines
Providing ServSafe training for certification to Culinary Services personnel and interested members of the campus community
Cover Letter (attach as first page of resume)

Culinary Supervisor Resume Examples & Samples

Ensure all requisitions are processed properly and placed in designated areas
Produce recipes efficiently and consistently
Create weekly calendar of specials
Ensures portion necessities and portion control for all food functions are recipes, especially high cost items

Culinary Externs Resume Examples & Samples

Must currently be enrolled in Culinary School
Ability to work well under pressure of meeting production schedules
Must be able to stand in one area for an extended period of time
Ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions
Ability to use all senses to ensure quality standards are met
Ability to read and comprehend internal documents in order to produce product as required
Ability to expand and condense recipes

Brand Manager, BU Culinary Resume Examples & Samples

Facilitate the alignment of the yearly brands' strategies and tactics with the higher level objectives and strategy for the brand
Develop with the help of the relevant advertising and research agencies the consumer-advertising plans, including brand positioning review
Effectively use investment budget, insuring financial brand's objectives are met
Gain knowledge of the consumers, the customer, the competition, the trade structure of the Company and use it for developing strategies and commercial plans
Perform analytical analysis of relevant brand performance data (from marketing research, sales, communication performance, trade environment) to identify and develop relevant innovation/renovation initiatives in support of category and brand strategies including new product development
Monitor constantly the sales results on national level taking into account brands' regional and trade channel sales performance as a base for identifying needs for corrective actions to be taken
University Degree (Business Management, Marketing or Economics are preferable)
3-4 years experience in brand management (FMCG sector) is a must
Successful experience in communication and product development within FMCG sector
Strong marketing project management and well developed analytical skills
Profound presentation and communication skills
Highly developed proactive cooperation abilities
Fluent written and spoken English
Мethods of research and analysis in the sphere of marketing (industrial, commercial, sales, advertising, price strategies etc.)
Мethods of demand forecasting and modelling, methods of formation of competitive assortment of products, methods of calculation of optimum sales volumes
Рrocedure of pricing, development of price strategy
Мethods and channels of the

Director, Culinary, Apec Resume Examples & Samples

Ability to analyze and react to trends across multiple hospitality disciplines
Ability to respond to complex or ambiguous situations without losing focus of key Culinary objectives
Excellent verbal communication, written communication, analytical, problem-solving, and presentation skills
Strategic planning ability to translate financial concepts into actionable business strategies and tactics
Ability to discern color, taste, and texture
Excellent project and change management skills
Strong interpersonal skills with multiple stakeholders (e.g. customers, owners, peers, associates, vendors, corporate)
Knowledge of governmental regulations and safety standards including all Marriott standards
Proven expertise in hands-on openings of hotels required
Provide leadership to hotel management teams to successfully implement culinary initiatives and programs; Assist hotels in improving food product and presentation
Provide input on concept development and kitchen design for all brands
Ensure all hotels operate with respect to Asia Pacific continent and corporate culinary programs
Monitor overall performance of culinary operations and provide action planning as needed; Coordinate task force as needed
Communicate creative, quality, and financial culinary expectations to properties

Director, Culinary, Greater China Resume Examples & Samples

Financial management skills (e.g. ability to analyze P&L statements, develop operating budgets, prepare a short and long term forecast, and champion capital expenditure planning)
Ability to read and interpret blueprints and floor plans
Effective influence, negotiation, conflict management, and consensus building skills
Excellent presentation skills
Ability to train (e.g. new programs/products/services, skill gaps on action plans, Food Safety)
Ability to use standard software applications and hotel systems
Strong understanding of interrelationship with related departments such as food and beverage and event management
Knowledge of workforce analysis and labor productivity
7+ years experience as an Executive Chef / Director of Food & Beverage
5+ years progressively responsible work experience in Culinary Operations (including experience as a culinary department leader managing a culturally diverse workforce)
Experience with all aspects of foods, food preparation techniques, and food presentations
Proven experience understanding multi brand standards
Ensure all hotels operate with respect to the Asia Pacific continent and corporate culinary programs
Organizational Capability - Evaluates and adapts the structure of assignments and work processes to best fit the needs and/or support the goals of an organizational unit

Culinary Cook Pastry / Bakery, WDW Resume Examples & Samples

This role is Full-Time and requires full availability for any shift, any day of the week, including nights, third shift, weekends, and holidays
Minimum 3 years pastry/bakery experience or pastry/bakery education and 2 years related experience in pastry/bakery
Proficient in all functions of the bakery
Knowledgeable of multiple advanced pastry/baking techniques and chocolate work
Demonstrated understanding of the science of pastry/baking
Excellent technical knowledge (equipment, tempering of chocolate, sauce work, bread baking)
Organized, hands-on, detailed oriented with strong analytical background
Demonstrate passion and enthusiasm
Clear direction and communication skills
Focus on high level of Guest service
Excellent understanding of Food Safety and HACCP
Artistic and creative ability and vision to create high end products
Demonstrates the ability to follow and convert recipes
Proficient with tools, measurements and bakery equipment
AS Pastry/Baking

Culinary Development Program Resume Examples & Samples

2017 Program Locations-East Region
Mt. Washington Hotel-Baltimore, Maryland
Chauncey Conference Center- Princeton, New Jersey
Ross School of Business (U of Michigan)-Ann Arbor, Michigan
Turtleback Zoo-West Orange, New Jersey
Janelia Research Campus-Ashburn, Virginia
Follows recipes and cooking procedures as directed by Executive Chef
Learning oven and grill stations and learning proper method of production using these devices
Assisting with keeping the line stocked
Sees that menu board is completed and proper terms are used for all food items
Break-down and cleaning of various stations
Must complete Serve Safe Food Handlers certification

Culinary Supervisor Resume Examples & Samples

Culinary Degree or relevant experience
Strong planning and organizational skills
Experience in a high volume restaurant required
Experience in banquet operations strongly desired

Culinary Supervisor Resume Examples & Samples

Strong culinary background and previous experience required
Previous supervisory/leadership experience
Proficient with computers and Microsoft Office programs
Open availability and flexible to work a varied schedule including mornings, weekends, and holidays
Ability to stand for long periods of time, bend, lift, push, pull moderate amount of weight

Culinary Resume Examples & Samples

To produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications
Practice safety standards at all times
Ability to measure and mix ingredients according to recipes

Culinary Resume Examples & Samples

Assist with the set up of banquet functions, outlet orders, and breakfast production
Knowledge of custards, cookies, mousse, sponges, meringues, and icings
Knowledge of mixing methods; creaming, whipping, folding
Basic celebration cake building and icing
Basic knife skills for chopping, cutting, dicing, etc
Two to Four Years of Previous Experience in a Pastry Production Kitchen and/or Restaurant Experience

Entry Level Cook-culinary Resume Examples & Samples

(6) months to (1) year experience necessary
Basic knife skills, culinary knowledge preferred
Must have morning availability

Culinary Utility Wolfgang Puck Pizzeria & Cucina Resume Examples & Samples

Follows all written established recipes
Assures that the food prep areas and related floor areas are properly clean and safe at all times from any spills or mess that have been created by self or others
Performs other job-related duties as assigned
Ability to lift and carry up to (50) pounds at a time
Ability to multi-task several activities and duties simultaneously

Culinary Resume Examples & Samples

Good interpersonal skills with the ability to work in a team environment and provide excellent guest service experiences
Strong knife skills
Maintain food safety and safety requirements at all times
Ability to work early mornings, days, nights and/or weekends required

Culinary Resume Examples & Samples

Basic knowledge of Asian Cuisine, including, but not limited to Japanese, Thai, Chinese, Mandarin, and Korean
Knowledge of Wok Cookery and Sushi production
Assist in creating new Asian Cuisine items for specials/new menus
Maintain complete knowledge of correct maintenance and uses of equipment. Use equipment as intended
Maintain and strictly abide by state sanitation/Health regulations and Resort requirements
Set up workstation with required mise en place, tools, equipment and supplies
Inform supervisor of any shortages that need to be replenished for the day’s tasks
Communicate any assistance needed during busy periods to the Jr. Sous, Sous Chef, or Chef de Cuisine- Production to ensure optimum service to the guest
Perform duties in other areas of the kitchen or other resort kitchens as assigned

Culinary Assistant Resume Examples & Samples

Coordinate internal and external meetings for multiple executives
Manage hectic and complex calendars
Build cross-functional relationships between departments
Maintain confidentiality of all appropriate communications and documentation
Prepare expense reports and purchase requisitions
Coordinate both domestic and international travel arrangements
Assist in the preparation of correspondence, briefs, presentations, and packets for internal and external meetings
Organize space planning and large offsite events
General office duties as needed
Computer skills and knowledge in Outlook
Ability to prioritize multiple assignments
Knowledgeable about organizing off-site events
Thrive in a fast-paced atmosphere
Ability to interact with all levels of the organization

Culinary Lead Resume Examples & Samples

Must be a problem solver
Gives directions to others
Adjusts schedules
Team player and good team leader
Leads by example

Culinary Lead, Workplace Resume Examples & Samples

Coordinate and monitor activities of Café team
Ensured high level of performance is delivered
Review work schedules
Order of cleaning materials (food and beverage)
Coordinate activities with other departments
Communicate/escalate issues (accidents, injuries, and unsafe work conditions) to Program Manager
Evaluation of staff

Culinary Intern Resume Examples & Samples

Demonstrated leadership, problem solving, and strong verbal and written communication skills
Current student pursuing Culinary degree or Bachelors degree in Restaruant and Hospilaity
Strong academic credentials (Minimum GPA of 3.0)
Develop an understanding of the Sysco approach, methodology and tools
Identify various business issues and provide solutions via research
Establish working relationships with client personnel
Exhibit a professional, business-like demeanor
Ability to prioritize tasks, work on multiple assignments, and manage ambiguity
Ability to work both independently and as part of a team with professionals at various levels
Proficient with Microsoft Office suite (Excel, PowerPoint, Outlook, Word)
MONS

Culinary Business Review Specialist Resume Examples & Samples

Prepares and presents products to meet the needs of the customer and takes a direct role in Sales and Piece growth on reviewed customers
Provides feedback on product quality, product integrity, product mix, customer satisfaction, perceived value and competition
Works with assigned target districts and Marketing Associates, set goals with input from the VP of Sales, VP of Merchandising and the President
Is actively involved in all Sysco special events such as foods shows and sales meetings, external associations or industry events
Lead district and MA product training sessions
Actively works with DSM’s top prospects to convert sales to Sysco
Reguarly conducts sales meeting sessions
Participates in the planning and execution of food shows
Records all sales support calls in 360
Develops and maintains relationships with customers, chefs and sales team members
Supports Sysco marketing activities
Maintain knowledge of market trends and product by working with brokers and merchandising on new products, product testing and product cuttings
Assist in employee training through working with our sales departments in developing training curriculums, facilitating training sessions and completing demonstrations
Advises sales force on product specifications
Assists in sourcing and procuring products for which he or she is responsible
Drive beverage sales and manage equipment program with customers
Holds various training programs and marketing events throughout the year
A minimum of 2 years previous food service or sales or broker experience in the Specialty area required
Must maintain a valid driver’s license with a driving record that meets Company minimum standards
Must maintain current automobile insurance with the following limits Bodily injury $100,000 each person and $300,000 each accident; property damage of $100,000
Must be willing to sign a Sysco Protective Covenants Agreement
Foreign language skills a plus; bilingual English/Spanish preferred
Previous experience as a chef, Chef de Cuisine or Sous-Chef strongly preferred
Ability to read, analyze and interpret professional journals, technical procedures and regulations when necessary
Excellent communication skills, both verbal and written are necessary
Can demonstrate practical sales skills
Working knowledge in MS Office products including excel spreadsheets, graphs. PowerPoint, Word and Outlook
Ability to present in front of large groups
Ability to successfully engage and lead individual and team discussions in meetings
Capable of working with peers and associates from other departments and shifts in a proactive and constructive manner
Ability to prioritize, organize, multi task and shift priorities as necessary
Ability to express information in terms of profit and loss, food cost and expense ratio
Proactive and self directed, yet able to work as part of a team
Ability to work in a disciplined manner an capable of following established procedures, practices and comply with local, state and federal regulations
To be successful in the position, the individual performing the duties must successfully demonstrate all the Individual Framework competencies for this position
While performing the duties of this job, the employee is regularly required to sit, stand, walk and use hands and fingers to utilize culinary equipment and operate a computer keyboard, mouse, and telephone to talk and hear. The employee is frequently required to sit and reach with hands and arms. The employee must occasionally lift and/or move up to 40 pounds
This position will require travel through verious means of transportation which may result in long periods of sitting

Culinary Consultant Resume Examples & Samples

As noted in Sysco’s Leadership Framework; On-target performance includes exhibiting the following framework components; Core Qualities, Shaping the Future, Delivering Business Results and Leading People
Facilitates the visits of customers to the company by working with the Sales force on scheduling and focus of Business Reviews
Develops menus and other graphic production with gold customers
Must create customer visit impact reports, sample request, recipes and instructions for various publications
Facilitates Corporate Sampling guidelines
Responsible for working jointly with MA’s to get business as product is presented and following up in field as needed
Develops and maintains relationships with customers, chefs and sales through cooperative participation in local events, culinary competitions, culinary schools and other relevant opportunities
Provide work direction to additional culinary staff, third party vendors, sanitation staff as necessary
Manage food and supply costs within budgetary parameters
Advises sales force on product specifications. Serves as expert on Cutting Edge Solutions/innovation items, Sysco Brand and CatMan
Strategizing with customers before, during and after reviews and facilitating sales conversations
4 year bachelor’s degree or equivalent culinary degree preferred
3+ years executive chef experience in the food service industry
Deep understanding of the food service industry; intimate knowledge of the MA and DSM job functions, company proprietary computer programs, policies, procedures, and Sysco’s business metrics
Through partnership with MAs and DSMs, responsible for clearly identifying customer challenges, needs, or opportunities and delivering creative and productive solutions to help customer business and drive case growth
Coordinate with Director of Business Resources, leveraging data to identify top opportunities for a consultation
Exceptional communication skills and the ability to communicate appropriately at all levels of the organization; this includes written and verbal communications. Exhibit professional facilitation of training content, and /or meeting execution
Demonstrated experience with and working knowledge of Sysco customers and sales support best practices

Culinary Development Program Resume Examples & Samples

2017 Program Locations- West Regions
Denali National Park & Preserve-Denali, Alaska
Olympic National Park & National Forest-Port Angeles, Washington
Yosemite National Park-Mariposa, California
Asilomar Conference Center-Pacific Grove, California

Culinary Apprentice Resume Examples & Samples

Full apprentice program with mentor support
Training Workshops
Support with NVQ qualifications
Marriott online training courses
Full uniform will be provided
28 day holiday inclusive of bank holidays
Full Marriott benefits package including pension scheme and worldwide Marriott accommodation discounts
Pay in line with Apprentice rates for National Minimum Wage
Are you aged 16- 24 years of age, with a passion to be a Chef?
Are you hardworking?
Are you ambitious?
Are you dedicated?
Are you able to work in a team?
Are you keen to learn?
Are you committed to developing yourself?

Culinary Program Chair Resume Examples & Samples

Credentials according to regulatory requirements with minimum of 3-5 years related teaching experience. Advanced certifications or credits towards further study are highly preferred
Held positions of increasingly responsible experience in the industry and/or Academic Affairs
Fiscal and personnel management experience
Strong interpersonal skills with supervisor and staff populations
Superior organization, prioritization, and self-motivation skills
Strong computer literacy skills with the Microsoft Office Suite
Ability to interact effectively as either a leader or as a member of a team and work collaboratively with other departments, particularly through a remote/technical environment
Ability to listen to others and to understand and respond positively to their requests
Ability to adapt to changing assignments and multiple priorities
Ability to manage multiple tasks and successfully meet deadlines

Culinary Apprentices Resume Examples & Samples

Assisting the Chefs in preparing, cooking and serving dishes
Monitoring and ensuring food supplies are available as needed
Learning all menu items and adhering to recipes and kitchen standards
Learning and understanding the operation of all kitchen equipment
Ensuring the cleanliness and maintenance of all work areas, utensils, and equipment
Setting up and breaking down work station as required i.e. mis en place, tools, equipment and supplies
Attending all kitchen training as required
Attending and actively participating in various meetings including apprentice meetings as scheduled
Ensuring data in the Apprentice log book is current
Following policies, procedures and service standards as well as all health, safety and sanitation policies
Diploma or certification in a Culinary discipline an asset
Able to complete the established accredited Culinary qualification which includes an annual travel requirement
Ability to comprehend, perform and relay multiple verbal and written instructions
Strong interpersonal, communication (verbal and written), team work, problem solving and organizational skills
Must be accountable, reliable, flexible with excellent attention to detail
Ability to work cohesively as part of a team, under pressure in a fast paced multi cultural and diverse environment
Basic computer skills with a working knowledge of Microsoft Windows applications

Culinary & Pastry Extern Resume Examples & Samples

Southwest Cooking knowlege
Working towards a Diploma or Certification in a Culinary discipline
Must be able to work flexible shifts including AM, PM, evenings and weekends

Culinary Receiving Clerk Resume Examples & Samples

Solid understanding of hospitality organizational operations
Excellent and effective communication in both written and verbal form
Demonstrated successful operation in a foodservice establishment
Previous skills contributing to budgets
Ability to work without close supervision and to set one's own priorities
Ability to concentrate when multiple distractions exist in the work place
Ability to frequently lift up to 50 pounds and occasionally lift up to 75 pounds with assistance

Culinary Utility Resume Examples & Samples

Prepares food for service according to assignment by the Sous Chef or Restaurant Chef
Transports food products from production kitchens to restaurants or other food holding areas in a timely fashion
Moves food from holding boxes to the front line steam tables and cold bins for use by internal and external guests
Provides excellent and cooperative service to dining room staff and guests
Maintains clean and sanitary work areas throughout the meal period or working shift
Returns unused food items to overnight storage or other proper recovery areas according to established procedures
High school diploma or equivalent. Previous Culinary training or vocational certification preferred
Six months food production/preparation experience in a high volume restaurant
Food production/preparation experience in a three diamond rated property or above (AAA Diamond Rating) preferred
Obtain/maintain food handler’s permit

Dean, Culinary Arts Resume Examples & Samples

Master’s degree required; Ph. D, or progress toward Ph.D preferred
Significant industry accomplishments
International work experience a plus
Teaching experience, preferably at the post-secondary level required
Minimum of 12 years related experience in the culinary industry or the post-secondary sector. Preferably, the Dean will have experience in both industry and post-secondary education
Demonstrated commitment to teaching excellence and quality education preferably
Leadership experience, preferably including provision of academic and instructional leadership to faculty and staff
Experience speaking with varied external groups and individuals and a record of engaging partners and other relevant organizations
Knowledge of financial management systems
Collaborative work style with a diverse population to achieve team spirit and a shared vision

Culinary & Events Coordinator Resume Examples & Samples

Ensures all daily event orders are executed and fulfilled to your internal client’s expectations. You will work closely with all departments to meet the goals and objectives of each meeting and event
Manage individual event budgets, with focus on maintaining and improving on fiscal responsibility, including reconciling budget balances and expenses
Manage day to day relationships with onsite food vendors to assure proper execution of scope of work
Ensure the quality of food and service provided at the Medallia kitchens including achieving fantastic quality at low cost and maintaining high standards of hygiene and customer satisfaction
Plan and execute weekly social “boosters” to promote socialization amongst Medallians
Demonstrated belief in the role and how it has significant impact on the overall experience of a Medallian or visitors. How the small task affects the whole...where the puzzle piece fits
Bachelor’s Degree in related field
1-3 years of experience serving multiple customers in a high-paced environment, as part of a facilities or hospitality organization
Demonstrated ability to effectively execute event projects while maintaining consistent and on time follow through of all commitments and deliverables
A creative, passionate, detail oriented multi-tasker and self-starter
Ability to consistently demonstrate warmth, kindness and humor no matter the situation or interaction. You are always composed under pressure
Highly organized, responsible, and trustworthy
Ability to facilitate communication clearly and concisely in a courteous manner
A consummate team player with a great sense of humor

Culinary Resume Examples & Samples

Complete daily market lists to ensure quality food ordering while maintaining budgeted costs
Meet with Storekeepers to ensure quality & par levels are maintained
Interact closely with the Catering department to assist in function menu co-ordination and meet with clients as required
Executive Banquet Chef/Executive Garde Chef experience required
International cuisine knowledge required
Current trend and modern cuisine knowledge required
VIP amenity experience required
Top tier 5 diamond/5 star hotel resort experience required
Hotel opening team experience preferred
Banquet/restaurant menu engineering required
P&L Knowledge and fluency preferred

Director of Culinary Crowne Plaza & Holiday Inn Kuwait Al Thuraya City Resume Examples & Samples

On an ongoing basis, control and analyse departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results
Controls and analyses, on an on-going basis, the level of the following
Bachelor’s degree / higher education qualification / equivalent in Hotel Administration, Business Administration
Five to ten years of prior hotel management experience or equivalent combination of education and experience
Experience required may vary based on size and complexity of operation
Must speak fluent English. Other languages preferred

GM, Culinary & Hospitality Resume Examples & Samples

Participates in the long-term care survey process. Instructs staff in matters of conduct and disclosure. Maintains a presence at all times while surveyors are on-site and directs the timely collection of information required by the survey team. Undertakes corrective action while survey is in progress, if appropriate. Works with the Registered Dietitian and other Nursing Center departments to develop survey plan of correction, as needed
Purchases and confirms delivery of food, supplies, equipment, etc. from approved sources to ensure adequate stock levels to perform departmental functions and meet the needs of the residents within approved budgets
Maintains current records that reflect departmental expenditures
Schedules and/or conducts a monthly in-service for department personnel. Holds routine departmental meetings. Provides education to other departments in the facility regarding Nutrition Services
Processes diet orders and changes promptly to ensure that an accurate tray card is available for each resident receiving meals
Provides feedback and suggestions to improve company policies, procedures, tools, and reference materials to the corporate office
Demonstrates thorough knowledge of all Culinary and Hospitality jobs
Monitors industry trends, new products, current research, and new programs in foodservice and incorporates into his/her work as needed
One year’s experience in a supervisory role and experience with therapeutic diet preparation preferredIf you are a current Kindred/RehabCare employee Click Here

Global Culinary Operations Manager Resume Examples & Samples

Ensure culinary brand standards are executed at the highest level thru restaurant visits and positively coach partners and team members on opportunities for improvement and following thru that improvements have been implemented
Provide product feedback to local partners and vendors ensuring ingredients used in restaurant meet brand specifications and standards
Provide culinary operation execution expertise in the development of menu items and innovation platforms and assist in the development culinary and marketing related support materials
Evaluate business opportunities based of local partner feedback, observations, data, and make recommendations that can achieve desired results
Assist Global Operations through the provision of any needed culinary support on areas such as current products and procedures, alternative food solutions and product sourcing
Receive, handle and follow through on culinary related hot-line calls and emails from international Franchise partners in a timely manner
Support the new restaurants by helping source new ingredients in country, manipulating recipes, and implementing standard processes and procedures
Build and maintain relationships across all spectrums of the organization, franchise community, and vendor partners
Feedback’s Priceless – I see more through other’s feedback
Own it – I own, drive, and achieve desired results

Culinary Apprentice Resume Examples & Samples

Learning how to prepare Breakfast [including the Egg Station], Buffet Lunches, a la Carte Dining, Bar Meals and Room Service for the Chase Bar and Grill in addition to preparing meals for the staff canteen
Completing required Level 2 Professional Cookery Course at York College, ensuring excellent attendance levels
Shadowing experienced Chefs to learn more about the kitchen environment and what it takes to succeed as a Chef
Attending Marriott Culinary Apprenticeship Academy training courses on Fishmongery and Butchery to enhance skills and raise profile in the company
Communicate and work closely with the Food and Beverage Service team to ensure prompt service and full understanding of menu items

Culinary Apprentice Resume Examples & Samples

Practice professionalism and quality in serviceUnderstand the requirements for proper sanitation and improve and maintain standards
Gain an understanding in using and maintaining of foodservice equipment
Learn specific culinary styles and methods
Become familiar with each kitchen and the job duties for each area
Become knowledgeable with the assigned kitchens’ functions and the operations involved in hotel/hospitality culinary area
Help prepare food items as instructed
Cook and prepare food products including cutting, trimming, chopping, slicing, carving, mixing, cooking, sautéing, grilling, frying, broiling, baking, and steaming and application of other preparation techniques as required for preparation of food for venues serviced directly from the kitchen
Maintain freshness of food items by rotating items as needed and maintaining items at appropriate temperatures
Prepare, display or serve food products as necessary including retrieving, arranging, garnishing, setting up, displaying, carving and serving.Safe and efficient use of all kitchen equipment
High school diploma or general education degree (GED) and currently enrolled in the JCCC culinary program to be eligible for Apprenticeship
After accepting an apprentice position, students will be required to maintain a passing average, and be enrolled in a culinary practicum to be retained as an apprentice
It is important for the students success that they are comfortable with Microsoft Office. Excel, Word, Outlook, and Publisher are a part of the industry and as a training chef you will be expected to organize spreadsheets (log book and recipes), write letters, layout buffet line diagrams, and communicate via email

Culinary Coordinator Resume Examples & Samples

Input all new recipes in Stratton Warren System
Update product costs and maintain records of significant price fluctuations
Process cost transfers for products moving from one outlet to another throughout Food and Beverage
Point of contact for purchasing department and responsible for processes associated with department purchasing
Point of contact for Accounts Payable and requesting departments in regard to variances between purchase orders and invoices
Review cost transfers for correctness and completeness of information
Establish, develop, maintain, and update filing systems. Retrieve information from files when needed
Maintain and service all office equipment including but not limited to changing toner cartridges, ensuring machines are adequately stocked with paper, and clearing jams and/or initiating maintenance requests
Work independently and within a team on special nonrecurring and ongoing projects as assigned including special projects such as planning and coordinating multiple presentations and disseminating information
Coordinate banquet events through Banquet Event Orders with clients and respective venue management
Coordinate travel arrangements for department management as needed
Maintain strict confidentially of all files, communications and information in the conduct of company business
Current Food Handlers Card (San Diego County)
One year experience in a secretarial or administrative position preferred
Capacity to work independently with minimal direction
Knowledge of the casino and/or food and beverage industry a plus

Culinary Stocker / Receiver Resume Examples & Samples

Receive, count, inspect and verify products from warehouse as compared to order documentation. Report inferior, damaged, spoiled or missing products to leadership
Pack and/or unpack items from pallets, cases, shrink-wrap or other containers
Transport items from warehouse or storage to designated areas
Store items, track inventory, label, date, and rotate product adhering to FIFO procedures
Perform all job duties in a safe and responsible manner including keeping areas clean and free of safety hazards, debris and litter
Perform all other job related and compatible duties as assigned

Culinary Chef Intern Resume Examples & Samples

Supports Culinary by executing gold standard recipes for creation of flavors and Taste profiles
Creates culinary applications in collaboration with customers and technologies
Support execution of customer presentations for foodservice and processor accounts by writing up concepts, developing food prototypes, and supporting back of house execution
Maintain Culinary kitchens within the Kerry Center on a day-to-day basis
Leads procurement efforts and pantry maintenance to support Gold Standard recipes
Actively pursuing an Associates degree or equivalent culinary certificate or relevant work experience
Basic understanding of commercial food processing
Ability to drive flawless execution of presentations
Proven ability to drive process improvements, adhere to budgets, and maintain regulatory compliance
Proven ability to lead with the following key competencies: Critical Thinking, Vision & Strategic Thinking, Customer Engagement & Relationships, Technical Expertise, Influence and Delivery of Sustainable Results

Culinary Development Chef-away From Home Resume Examples & Samples

Support and attend culinary learning sessions for fundamental and advanced skills, cultural emersions and trends presentations
Function as a Culinary Ambassador for FLNA to the entire PepsiCo organization
Formal Culinary Degree
Fast Casual/ Casual dining/ QSR restaurant (corporate) expertise 5-10 years
Ability to develop menus and recipes within set parameters
Knowledge of current culinary trends
Ability to Lead Customer Presentations
Ability to communicate effectively with senior leadership within the organization and for customer meetings
R&D/ Food Science experience
BOH Restaurant and Manufacturing experience

Culinary Resume Examples & Samples

Lead and manage the quality and quantity of the Pastry department, as well as coordinate the production as it relates to banquet and restaurant functions
Develop new dessert, pastry and bread products
To assist in the recruitment and training of all new Pastry Cooks
Ability to work with Local and international Media to Pormote SCP
Able to create Competition qaulity sugar & Chocolate Show peices

Northeast Regional Sales / Culinary Innovator Resume Examples & Samples

Develops and implements methods and procedures for monitoring work activities such as preparation of records of expenditures, progress reports, etc., in order to inform management of current status or sales activities
Manages Broker representatives who call on existing or potential customers
Holds sales meetings. Ensures that representatives keep informed of changes in territories that might affect product sales
Makes forecasts on anticipated market sales
Analyzes sales statistics to formulate policy and to assist in promoting sales
Reviews market analyses to determine customer needs, volume potential, price schedules, and discount rates and develops sales campaigns
Acts as liaison between sales and other departments. Keeps informed on company contract procedures and product pricing
Prepares periodic sales reports showing sales volumes and potential sales
Promotes satisfactory customer relations
Will be required to travel
Will require availability outside of normal business hours

Culinary Operations Supervisor Resume Examples & Samples

Develop and implement strategies for the stewarding department that are aligned with Aramark food and beverage objectives and standard operating procedures
Support the recruitment, onboarding, and performance management of stewarding department
Support employee engagement programs
Manage the operation of the stewarding department; ensure all service and back of the house areas are properly cleaned and maintained, including but not limited to service corridors, kitchen/walk ins, dish room, concession stands
Check the daily operations of the dishroom, dish machine and equipment cleaning. Manage and reinforce daily cleaning and sanitation logs
Provide stewards the tools and training they need to deliver the company experience; support an environment where employees are appreciated and engaged
Develop and implement schedules for special projects, daily routines; manage employee workload and ensure compliance with meal/break guidelines
Partner with the Executive Chef and Human Resource Manager on managing employee performance, conduct and time/attendance
Ensure steward understand that tasks are completed within assigned timelines. Delegate tasks and hold team accountable for completion; maximize productivity
Communicate with the Executive Chef all equipment repairs/maintenance needs
Ability to build strong relationships, foster trust and cooperation with co workers, customers and vendors across departments (Catering, Retail Foods, Human Resources, Finance)

General Manager, Culinary & Hospitality Resume Examples & Samples

Plans, develops, organizes, implements, evaluates, supervises, and directs the Nutrition Services Department and its programs and activities in accordance with company policies, procedures, standards, and applicable federal, state, and local regulations
Participates in the Nursing Center's "Performance Improvement Program." Serves on various committees as required by company standards, regulations, and/or appointment by the Executive Director
Prepares work schedules and maintains adequate staffing
Coordinates with the Registered Dietitian the review and customization of the regular and therapeutic menus to meet the food preferences of the residents in accordance with established policies, procedures, Diet Manual guidelines, standards of practice, and regulations
Conducts meal rounds several times per week and interviews staff and residents to ensure that residents are receiving foods in the amount, type, consistency, and frequency required to maintain or improve nutritional status

Culinary Apprentice Resume Examples & Samples

Learn maintenance rotation of product in all chillers to minimize wastage/spoilage
Learn all menu items, daily features and promotions
Learn all kitchen service standards, expectations policies and procedures
Liaise daily with Chefs to keep open lines of communication regarding guest feedback
Learn and follow all safety and sanitation policies when handling food and beverage
Attend and actively share ideas, opinions and suggestions in daily shift briefings
Other culinary duties as assigned

Culinary Resume Examples & Samples

High school diploma or GED; 8 years experience in culinary arts, namely cold kitchen, including a minimum of two years in a similar leadership role
Assists in menu development for cold items
Manages all cold food preparation areas including banquets, room service, restaurant, employee cafeteria and lounges

Culinary Supervisor, Cafe & Bakery Resume Examples & Samples

Requires refined communication skills, strong leadership and relationship skills, as well as exceptional organization skills
3+ years of previous line experience preferred
Candidates should be able to perform all intermediate and advanced cooking skills

Culinary Associate Resume Examples & Samples

Excellent multi-tasking and problem solving
Displays high level of flexibility, initiative, sincerity and team work
Self-driven individual, with a pro active and positive approach to change
Able to work under pressure and meet deadlines
Responsible for food preparation and related functions in kitchen
Ensure a high level of guest satisfaction by maintaining hygiene standards
Ensure optimal and cost effective use of resources
Provide support to Food and Beverage Service team
Ensure HACCP procedures are followed and clear records are kept at all times
Any matter which may effect the interests of ibis Navi Mumbai should be brought to the attention of the Management

100

Culinary Trainee Bread Bakeryus Resume Examples & Samples

Responsible for assisting chef as needed in execution of production, assist in the daily preparation basic recipes, unloading, stocking and rotating products
Maintains the cleanliness and sanitation of work area and equipment in accordance with the health department standards
Must inform the chef of any shortages before the item runs out
Maintain complete knowledge wiland use of equipment
Must be able to breakdown work jostation and complete closing duties by returning all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk ins

101

Culinary Trainee Wing Leius Resume Examples & Samples

Responsible for assisting chef as needed in execution of production, assist in the daily preparation basic recipes, unloading, stocking and rotating products
Maintains the cleanliness and sanitation of work area and equipment in accordance with the health department standards
Must inform the chef of any shortages before the item runs out
Maintain complete knowledge and use of equipment
Must be able to breakdown work station and complete closing duties by returning all food items to the proper storage areas, rotate all returned product, wrap, cover, label and date all items being put away, straighten up and organize all storage areas, clean up and wipe down food prep area, reach-in and walk ins

102

Culinary Resume Examples & Samples

This person maintains a high degree of cleanliness throughout the cooking area
Must be able to read and follow menus and recipes and compute basic mathematical calculations
This person must be able to work a flexible schedule
Complete understanding of allocated stations to work efficiently
Banquet and restaurant plated desserts
General bakery production – understanding of 2 stations
Must be able to communicate and understand basic English
Some heavy lifting required

103

Culinary Coordinator Resume Examples & Samples

Assist to display the buffet
Prepare decorative food presentations
Display food items
Select, design and produce centerpieces
Maintains a clean and hygienic work area
Maintain a photo-catalogue of your own art work
Implements the hotel and department regulations, policies and procedures including but not limited to
Demonstrate Awareness of SOP & policies and procedures and ensure all procedures are conducted safely and within SOP guidelines
Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures
Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
Log security incidents and accidents in accordance with hotel requirements
Reports malfunction in department equipment
Purchases appropriate supplies and manages supply inventories according to budget
Attends and participate in all pertinent meetings (e.g. Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental)
Previous Food and Beverage and/or hotel industry experience

104

Junior Brand Manager, BU Culinary Resume Examples & Samples

Participation in annual and long-term plan preparation
Develop marketing-mix strategies and tactics in order to reach agreed brand objectives
Understanding consumer insight & based on this developing brand positioning & brand communication
Cooperation with cross functional teams (Sales, Finance, Supply Chain, Factory, etc.) to deliver business results
Participation in consumer-advertising plans development including brand positioning review and media strategy; communicate with relevant advertising agencies on this matter
Relevant innovation/renovation plan development
Monitor sales performance, BHT indicators; identifying needs for corrective actions to be taken

105

Director of F&B Service & Culinary Operations Resume Examples & Samples

Lead of the F&B kitchen and service brigade and ensure ongoing development of Team Members
Manage all aspects of the kitchen and service including operational, quality and administrative functions
Possess formal education in Culinary Arts
Have a minimum of 7 years of experience in leading Culinary role
Highly experienced with HACCP
Must have proven tracking records in developing talents
Previous Asian work environment experience is an asset
Proficient in cost and resource management
Possess an ability to translate creativity and concepts into practicality and reality
Understanding of Marketing Communications and e-Commerce distribution within the realm of Food and Beverage
Ability to develop productive and cordial professional relationship with peers, subordinates, and hotel guests
Understanding of sustainability aspects in Food and Beverage and beyond
Prior experience in managing a team in size of hundred people and more is required

106

Culinary Purchasing Supervisor Resume Examples & Samples

Manage all Purchasing Duties
Domestic and International Sourcing
Purchase order generation and monitoring functions
Conduct line reviews
Price and negotiate contract negotiations
Identify and qualify new vendors
Measure, report, and improve vendor performance
Attend some tradeshows to find new sources and vendors
5+ years purchasing experience
Proven track record of program development and financial performance

107

Culinary Supervisor Resume Examples & Samples

Have thorough working knowledge of menus and preparation required to produce food according to hotel standards
Assist in controlling costs by maintaining food cost within budgeted guidelines
Ensure the completion of necessary food and station preparations prior to opening the restaurant and Room Service in order to ensure that guests are served promptly and efficiently during operating hours
Ensure the completion and display of buffet items according to hotel standards
Assist and supervise on kitchen line during restaurant operating hours to maintain the highest standards of efficiency, productivity, and quality. Be able to support any position in the kitchen that is in need of help
Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders. Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time, cover count or any other changes
Supervise the preparation of food for the Employee Cafeteria, as necessary
Ensure that food is prepared following hotel standard recipes
Be familiar with all kitchen tools and equipment to include: Electric slicer, buffalo chopper, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, meat grinders, seam table, knives, etc
Maintain the “Clean As You Go” policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat, orderly, and clean
Supervise and assist with the break down of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period
Ensure that all employees practice safe work habits at all times to avoid injury to self or other employees
Assist, as necessary, with the following: Scheduling, ordering, cost controls, training, production charts, daily inventory charts, overseeing daily prep list and ensure completion
Assist in maintaining a key control system within the kitchen
Be familiar with the hotel’s emergency procedures
Aid in the security of food items; ensure the meat locker, storeroom and walk-ins are locked when not in use
Ensure that the Employee Breakroom is kept neat, orderly and clean
Maintain high food quality standards in the kitchen and find ways to improve upon them

108

Manager, Culinary Sales Resume Examples & Samples

Execute Culinary-Sales strategy, leading with expert application skills, equipment knowledge and industry acumen to effectively conduct solution selling, demonstrations, training, culinary development, consultative follow up and ongoing support; work directly and in partnership with regional reporting manager and relevant stakeholders including targeting key regional general market and chain customers to grow incremental sales for the North Asia regions
Execute monthly training, field demonstrations and segment workshops for channel partners and end-users within respective region; co-ordinate the schedule of events in the region, drive for targeted end-users, execute the assigned curriculum and measure the effectiveness and net result of the segmented training and workshops
Develop and manage customer relationships in region, maintain opportunity tracker data and prioritize activity, follow up on customer leads generated by the regional demonstration program in collaboration with the relevant stakeholders to convert leads into sales, conduct menu development and product testing to meet customer requirements and provide end-user equipment training and ongoing support to maintain key relationships
Plan and participate in regional and national trade shows, industry seminars, channel partner group activities, and headquarters events; engage and network with the key influencers at regional culinary schools, chapters and relevant professional organizations to grow relationships and brand awareness with these channel partners and customers
Fulfils the financial control and risk management responsibilities inherent in the position; supports the process for annual operating and sales plans, implementation of agreed strategies, optimizing the effectiveness of the program, achieving agreed targets for sales and profit margins, ensures expenditure is commensurate with sales activity and aligned with budget

109

Assistant Manager, Sales & Culinary Resume Examples & Samples

Responsible for sales and new client acquisition through Culinary Demos at Client's location - Primarily on Combi Ovens and also other ovens- accelerated and conveyer ovens
Understanding client's cooking process and suggest the best solution /appropriate models of our equipment
Responsible for achieving ambitious sales and growth targets and increasing our Market share in Combi ovens and in the ovens segment as a whole
Support and Liase with our distributors/channel partners to increase sales of Combi ovens and other ovens
Generating prospects, Cold Calling and Mining existing data base
Meeting prospective and existing Customers and have Sales Meetings, Negotiating and Closing orders
Culinary Demos at end Clients location and at Channel partners' locations
Support and train channel partners. Co-ordinate with other sales and service teams
Bachelor’s Degree or equivalent, from Culinary-Hotel Management background
Candidate should have minimum Six years working experience in hard core selling experience in B2B /Commercial kitchen equipment industry
Candidate should have commercially savvy
Willing to travel extensively and relocate to any city within India
Very Good presentation skill & communication skills both written and oral in English and oral in Hindi/Marathi
Manitowoc Foodservice – designs, manufactures and supplies best-in-class food and beverage equipment for the global foodservice market. Manitowoc Foodservice offers customers unparalleled operator and patron insights, collaborative kitchen solutions, culinary expertise and world-class implementation support and service, whether locations are around the corner or across the globe. With operations in the Americas, Europe and Asia, the company has a portfolio of best-in-class brands including Cleveland, Convotherm®, Delfield®, Frymaster®, Garland®, Kolpak®, Kysor Panel Systems®, Lincoln, Manitowoc® Ice, Merco®, Multiplex®, Merrychef®, Servend® and Manitowoc® Beverage Systems

110

Miller Time Pub & Grill Culinary Lead st & nd Shift Resume Examples & Samples

Supervise culinary staff
Hold cue time meetings before shifts to inform culinary staff of any changes, what to except in business for their shift and general information for the hotel
Professional schooling from culinary school or 3 years similar experience
Create specials from items not being used
Garnishing knowledge and experience
Ability to train culinary students in our standards and be able to groom them for advancement in our culinary department
Ability to obtain local, state or federal licenses or certification for sanitation, liquor service or food service certification

111

Culinary Resume Examples & Samples

Assist in quality control of products made with the Pastry Sous Chef, determines formulas and ingredients used for daily production
Assist with dessert menu development, implementation, maintains appropriate outlet and banquet recipes to implement these menus
Assigns workload to achieve maximum labor and dollar efficiency
Organize daily function sheets and effectively manage colleagues in their daily task
Produce daily production schedules for all colleagues
Assist in the training of Bakers, Pastry Cooks, and Externs
Assist in the establishment of standards of production
Assists in Pastry Department meetings, enforces company policies, rules, and regulations
Monitors sanitation procedures in the Pastry Kitchen
Ability to create specialty cakes and assist in showpiece construction
Monitors safety of the pastry operation and monitors unauthorized colleagues
Assist in the establishment of personal development of all pastry colleagues and provides guidance and direction
Assist in corrective disciplinary actions and documentation as needed
Reports maintaince problems of equipment and makes sure all equipment is in proper working order at all times
Completes daily temperate log books and insures FIFO of all received goods
Assist in the supervision of requisitioning and receiving of food to prevent stockpiling and losses due to spoilage
Directs the effective uses of all left over products and finished items
5 to 7 Years of Previous Experience in a Pastry Production Kitchen and/or Restaurant Experience
Culinary School Graduate Preferred
Associates or Bachelors Degree Preferred
ACF Certificate or CPC Preferred
Maricopa County Food Handlers Card
Has knowledge of how to work with Sugar, Chocolate, Marzipan, Wedding Cakes, and all Bakery aspects
Has worked with laminated dough; Danish Dough, Croissant Dough, Puff Pastry, able to form Danish and croissants
Knowledge of mixing methods
Bread baking, Proofing, and forming
Retarding methods for bread baking
Able to read and follow standardized recipes and be able to mathematically alter recipes to yield desired quantizes
Comfortable and knowledgeable about kitchen hazards
Has the ability to understand Food Cost, and Labor Cost
Able to Stand for long periods of time, Reach, Feel, Handle, Stooping, Lifting and carry loads of up to 50lbs
Able to speak English fluently and communicate both verbally and written
Unimpaired perception of color, taste, and other sensory elements necessary to critique food properly
Has and is able to work with all bakery material: Copper, China, Glass, Silver, Stainless Steel, and Plastic
Has and is able to work with Cleaning Supplies and familiar with MSDS information
Have and is able to work with all food in the bakery: Fresh, Frozen, and Dried
Has knowledge of commercial equipment such as Rational Ovens, Proofer, Dough Divider, and Scales
Has extensive knowledge of banquet business
Some artistic Skills
Menu development, menu language, and interpretation
Knowledge of purchasing systems
Basic book keeping
Able to read spreadsheets
Must have personal set of culinary/pastry tools required to perform one’s job
Creative ability
Cooperativeness
Self Motivated and Initiative

112

Culinary Services Manager Resume Examples & Samples

Provides training to Culinary and Hospitality employees in all aspects of their job
Monitors food temperatures and quality at point of service in all dining locations via test trays per company procedures and standards
Ensures that current nourishment lists/labels are available for residents who are to receive a nourishment/snack as part of their prescribed diet by a physician’s order and/or as part of their nutritional plan of care
Works cooperatively as a team member with co-workers in all departments of the Nursing Center
Performs job duties safely as specified in the physical, sensory, and mental requirements
Stays abreast of federal regulations for long-term care and food safety, as well as state-specific regulations for the state he/she works and incorporates into his/her work as needed
Two years’ experience in large quantity food preparation

113

Culinary Manager Resume Examples & Samples

Provides leadership, planning and direction to the department staff. Directs food production and service operations in all assigned areas in an effective and efficient manner. Provides effective service levels through appropriate resource allocation and control, development and implementation of people, policies and procedures, and cost effective service, while maintaining excellent quality of product and service
Interviews, selects and hires qualified department staff that can make a significant contribution. Controls staff turnover and conducts performance management sessions including coaching, disciplining staff and terminating according to company policies and guidelines
Provides training and development for staff. Establishes and conducts training and orientation programs to ensure the ongoing competency of staff. Teaches and ensures compliance with all hospital safety, OSHA and other regulatory agency guidelines. Develops engaged employees to meet goals set by the company, reviewing and evaluating staff performance in an accurate, consistent, objective and timely manner
Interacts with physicians, clinical staff, department staff, managers, supervisors and other staff members regarding meal service needs and opportunities to meet quality satisfaction goals
Monitors and controls operating expenses and other key indicators within agreed upon budgetary parameters
Responsible for supervision of the full Food & Nutrition department in the absence of the Food Service Director/designee. Works with the clinical nutrition team to meet patient care needs

114

Director of Restaurants & Culinary Operations Resume Examples & Samples

Demonstrated ability to effectively build an F&B team
Ability to train, coach and develop F&B leadership
Up to date with food and beverage trends and best practices
Strong problem solving and excellent analytical skills
Must possess high energy and excellent coaching skills
Must possess excellent organizational skills and be able to function under time constraints and deadlines with attention to detail

115

Culinary Operations Chef Resume Examples & Samples

Graduate of HRM / Culinary
At least three (3) years experience in the same capacity
Effective leadership , guest relations & communication skills
HACCP certified and an expert on Food Safety Management Systems
Knowledgeable in food cost and labor cost
Supervises the function of all Banquet kitchen employees, facilities and costs
Knowledge of ingredient preparation, cooking techniques and food presentation
Ensures food quality and food production standard practices are well maintained
Conducts functions as interviewing, employee orientation, performance appraisal, coaching and counselling sessions
Develops training plans and conducts on the job training sessions for kitchen employees

116

Pfister Culinary Supervisor st & nd Shift Resume Examples & Samples

Prepare and cook food properly and quickly following all required recipes in a timely manner
Hold pre-shift meetings with culinary staff
Professional schooling from culinary school preferred or 5 years similar experience
Knowledge of proper stocks, sauces, meat fabrication, fish filleting, etc
Ability to creatively compose specials from items not being used
Assist in control of food waste
Garnishing knowledge and experience required
Knowledge and comprehension of the English language
Must be a strong leader
Ability to train culinary staff in learning our standards and be able to groom and prepare them for advancement in our culinary department
Ability to carry out the job functions of the Sous Chef when the chefs are not present

117

General Manager, Culinary Services Resume Examples & Samples

Communicates to the Executive Director departmental budget needs and issues for food, supplies, capital equipment, and labor to meet the needs of the residents
Evaluates employee performance and develops education and training plans to improve the employees’ skills and knowledge as needed. Makes recommendations to the Executive Director concerning wage and salary adjustments, hiring, termination, transfers, etc
Organizes food preparation and service and supervises staff to ensure food is prepared and served within scheduled timeframes according to the regular and therapeutic menus, resident preferences, and standardized recipes and that proper methods are utilized to preserve nutrient content, food safety, quality, flavor, and appearance
Monitors the distribution of nourishments, supplements, and meals to residents and takes corrective action when necessary
Ensures that food is received, stored, prepared, held, and served under sanitary conditions to prevent the transmission of food-borne illness
Uses independent judgment and discretion on behalf of the organization in the performance of these duties

118

Lead Culinary Concierge Resume Examples & Samples

Basic Skills – able to perform mathematical calculations, balance and reconcile figures, punctuate properly, spell correctly and transcribe accurately
Knowledge of basic principles of nutrition as related to modified diets preferred
1-2 or more years in a previous lead position in a food service environment preferred
Organizational, Verbal, Interpersonal Skills
Math, Analytical, Grammar/Spelling Skills
Knowledge of modified diets, foodservice and culinary activities and duties, terminology and nomenclature preferred
Computer experience with all aspects of food service to include but not limited to Di Knowledge of basic principles of nutrition as related to modified diets preferred
Organizational, verbal, interpersonal skills
Math, analytical, grammar/spelling skills
Read/comprehend written instructions
Experience with office and/or call center processes preferred

119

Culinary Production Manager, Princi Resume Examples & Samples

7 years’ experience in Food Service &Production Experience
4 years’ experience in Culinary Management
2 years’ in Bakery Management
Local Health Code Certification
Ability to monitor and/or maintain quality control standards
Ability to manage P&L responsibilities
Knowledge of culinary, baking techniques, soups and sauces preparation
Ability to understand and follow specific instructions and procedures
Ability to lead and train staff and/or students
Knowledge of organizational structure, workflow, and operating procedures
Ability to read, understand, follow, and enforce safety procedures
Knowledge of food preparation and presentation methods, techniques, and quality standards

120

Culinary Intern Resume Examples & Samples

Work in the different locations on the property gaining experience in high volume areas
Must have at least experience working in a high volume kitchen or equivalent schooling
Must have an basic knowledge of cooking methods
You must be at least 18 years old
You must currently be enrolled in college

121

Culinary Supervisor Resume Examples & Samples

Exhibit working knowledge of food cost, best practices, line checks, and purchasing
Supervise kitchen personnel under the direction of the Sous Chef
Ensure food items are prepared according to Delaware North standards of quality, consistency and time lines
Maintain sanitation procedures and organization of work area adhering to all
Purchase various food products as par levels dictate
Maintain food storage, receiving, rotating and stocking as par levels dictate
Exhibit working knowledge of scheduling
Prepares food to specifications before and during unit operation
Properly measures and portions all food items
Complies with all portion sizes, quality standards, department rules, policies and procedures
Meet all health department standards for safe food handling

122

Div Culinary Ops Specialist Resume Examples & Samples

Work with the Executive Director/Community Business Director on current month’s budget and spend downs
Initiate and maintain Spend down process (monthly expense management)
Confirm that there is appropriate inventory of kitchen supplies, small wares and table ware. As needed work with the Executive Director to bring inventories up to par as the budget permits
Work with the purchasing department to ensure that approved vendors are being used
Maintain strong and positive relationships with all vendors
Will be required to travel up to 100% of time on behalf of Company
Must possess valid driver’s license

123

Culinary Supervisor Resume Examples & Samples

Train and manage kitchen personnel and supervise/coordinate related culinary activities
Assist in supervision of kitchen personnel with responsibility for scheduling and assisting in discipline and performance reviews
Assist in component menu planning, costing, and brand management
Conduct period inventory; perform other functions such as maintaining records to comply with Aramark, government, and accrediting agency standards
Requires minimum of 1 - 2 years prior culinary experience in a management role

124

Director of International Culinary Operations Resume Examples & Samples

Work with the US Culinary Operations team to understand and develop menus consistent with Topgolf brand standards
Visit potential territories to understand local food trends and to assess potential licensee’s existing standards
Work with licensee F&B teams to approve modifications to kitchen design
Work with licensees to design local menus to incorporate local tastes
Ensure menus stay within licensee cost models
Approve licensee’s vendor list to ensure standards for food quality are maintained
Design kitchen test section of licensee’s brand visit scorecard
Keep abreast of culinary, consumer and restaurant trends, new processes, food products and applications and apply to Topgolf where applicable
Collaborate with Training Department and National Director International Franchise Operations on the development and continuous updates of culinary training material for all concepts
Work with licensees to further develop menu items as required by licensees (minimum every 12 months)
Bachelor's Degree or equilvalent Culinary certification required
Availability to travel full time to any location inside and outside the US
10+ years progressive culinary leadership experience in fine dining or casual dining environments
3+ years managing multi-unit operations
Exceptional interpersonal and written communication skills

125

Culinary Dietitian Resume Examples & Samples

Bachelor’s degree in food science, culinary arts, clinical nutrition, food and nutrition, or related area, granted from a U.S. regionally accredited college or university
Registered Dietitian with active registration by the Commission on Dietetic Registration of the American Dietetic Association
Minimum of 2 years experience in nutritional counseling preferred

126

Culinary Resume Examples & Samples

To set all hot and cold food items for service in the staff dining room , ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications
Prepare food as requested, including special requests
Check pars for shift use. Note any out-of-stock items or possible shortages. Keep buffet stocked

127

Culinary Operations Manager Resume Examples & Samples

Refined communication skills
Strong leadership skills is highly recommended
3-5 years of hotel management or supervisory experience is preferred

128

Culinary Utility Lead-soldier Field Resume Examples & Samples

Complete weekly cleaning tasks throughout the property
Responsible for completing and/or overseeing of submitted work orders
Ordering of necessary parts for broken fixtures
Ensure a clean, safe and pleasant atmosphere is maintained in the facilities at all times
Maintain store rooms and refrigerators and ensure they are kept clean
Complete time and temperature control logs on a daily basis
Operate dish washing machine set-up, load, run and remove clean dishes once process is complete
Maintain dish washing machine cleanliness ensure filters are frequently entered
Manually hand wash and scrub pots to ensure they are thoroughly cleaned
Empty all trash cans and keep trash dumpster areas clean
Utility Workers may be required to work through the night deep cleaning all kitchen equipment, trash cans, walls, tables and floors during closed restaurant hours (10 pm 6am)
Report any safety hazards or unsafe conditions and practices to manager immediately
Assist with any FOH needs

129

Culinary Services Team Member Resume Examples & Samples

Maintain an organized cash register for sale of products
Adhere to all company policies, including cash handling
Perform clean-up duties of all kinds before, during, and after a shift
Exhibit proper Guest Service Skills at all times
Report all violations of company policy to management

130

Director of Culinary Resume Examples & Samples

Culinary Arts certification or other formal culinary training
Proven leadership and people management experience
10+ years of Culinary/R&D experience in the Foodservice industry and/or 10+ years of business experience in the Chain Restaurant environment (restaurant management, sales, commercial, product development, or other customer-facing experience)
Experience bringing culinary solutions to foodservice and industrial customers
Willing and able to travel 50%+
Demonstrated proficiency in working in complex organizations
Experience working successfully in a matrix organization
Excellent documentation practices
Demonstrated financial and business acumen
Experience working with cross-functional teams (Marketing, Consumer Insight, Sales, Business Management)
Ability to manage multiple complex projects simultaneously
Strategic thinker with ability to build effective plans to support strategic initiatives
Must be tech-savvy and comfortable with evolving business-critical technology
Understanding of foodservice distribution and how to effectively and successfully work with distributors
Understanding of the commercial side of Cargill Foodservice products: Fresh Beef, Burgers, Eggs, Turkey, Processed and Packaged Meats
Sales Effectiveness or other formal sales training program
Experience using SalesForce.com or other sales tracking tool

131

Culinary Manager Resume Examples & Samples

Coordinate the on-air food presentation and demonstration for a live nationwide TV shopping channel
Coordinate the schedules of independent contractors and agency freelance support (food stylists, dish washers etc.)
Coordinate the recipes, shopping lists, demonstrations, styling and clean-up of food and cooking TV shows
Manage the overall budget as well as a “per item” and “per person” basis
Coordinate with multiple celebrity chefs, on-air talent, TV production staff, Product Vendors, Planners, Merchants and Sales Management teams to ensure compelling, budget conscious presentations
Stock and maintain a basic pantry, white ware and cutlery inventory
Oversee the requesting, delivery and use of all on-air samples (which include receiving, unloading, storing, preparing, displaying and disposal)
Oversee the management of the prep kitchen area and storage areas, ensuring it is clean, adequately equipped, maintained and appropriately staffed
Ability to shop, chop and style food and cooking related products on your own
Assist in styling and prepping for b-roll, promotions and web images
BA or equivalent culinary degree or certification
5+ years of Food styling experience (TV preferred)
5+ years of management experience (both staff and independent contractors)
Ability to manage through high pressure deadlines and last minute changes
Strong multitasking, organizational, and prioritization skills
Strong budgeting skills
Ability to conceive and implement practical solutions
Proven ability to thrive in a collaborative and cross-functional team setting
Detail-oriented
Basic Microsoft Excel, Word, Internet and computer knowledge
Able to lift 40 lbs
Basic knowledge of studio procedures, lighting, and camera work preferred

132

Culinary Manager Resume Examples & Samples

Routinely inspects and completes evaluations of the status of the Culinary and HospitalityDepartment for compliance with company policies, procedures, standards, and applicable federal, state, and local regulations and develops action plans for items that need improvement
Maintains good communications and working relationships with all departments in the Nursing Center
Communicates issues, concerns, and opportunities for improvement to the Executive Director routinely
Reports all hazardous conditions/equipment to the Executive Director immediately
Assumes responsibility for recruiting, selecting, and training competent department personnel
Coordinates with the Registered Dietitian to ensure that all diets ordered by the physician are planned on the therapeutic menu
Routinely obtains feedback and suggestions from residents via resident council, meal rounds, and/or interviews with residents, families, and staff to improve the menu
Provides feedback and suggestions to improve the menu to the Menu Development Coordinator at the corporate office
Ensures that new residents are visited upon admission to obtain a Diet History and food preferences and maintains a diet kardex or similar record of diet orders and food preferences
Fulfills job responsibilities in accordance with the standards set out in the Company’s Code of Business Conduct, its policies and procedures, the Corporate Compliance Agreement, applicable federal and state laws, and applicable professional standards and codes of ethics

133

Senior Manager, Culinary Innovations Resume Examples & Samples

Minimum 10-12 years of experience
Product development experience
Strong project management skills
Experience managing a team of 3-4 people
Proven track record of bias for action, ownership and driving results
Ability to think both strategically and tactically with strong attention to detail
Exceptional interpersonal and communication skills, both written and verbal

134

Regional Chef-culinary Sales Resume Examples & Samples

Sales Generation: Execute Culinary-Sales strategy, leading with expert application skills, equipment knowledge and industry acumen to effectively conduct solution selling, demonstrations, training, culinary development, consultative follow up and ongoing support. Work directly and in partnership with regional AVP's, PSM's, Rep Groups, Channel Partners, targeting key regional general market and chain customers to grow incremental sales of Convotherm, Merrychef and other Welbilt brands
Regional Training & Education: Execute monthly rep training, field demonstrations and segment workshops for channel partners and end-users within respective region. Coordinate the schedule of events in the region, drive for targeted end-users, execute the assigned curriculum and measure the effectiveness and net result of the segmented training and workshops
Customer Development and Management: Develop and manage customer relationships in region, maintain opportunity tracker data and prioritize activity. Follow-up on customer leads generated by the regional demonstration program in collaboration with the Rep Groups, AVP's, PSM's and channel partners to convert leads into sales, conduct menu development and product testing to meet customer requirements and provide end-user equipment training and ongoing support to maintain key relationships
Trade Show and Industry Activity: Plan and participate in regional and national trade shows, industry seminars, channel partner group activities, and Tampa-based Welbilt University events. Additionally, the regional chef will network with and engage key influencers at regional culinary schools, ACF chapters and relevant professional organizations to grow relationships and brand awareness with these channel partners and customers
Business Planning, Sales & EBITA Targets: Fulfill the financial control and risk management responsibilities inherent in the position. Support the process for annual operating and sales plans; including, implementation of agreed strategies, optimizing the effectiveness of the Regional Chef program, achieving agreed targets for sales and profit margins and ensuring expenditure is commensurate with sales activity and aligned with budget

135

Culinary Insights Resume Examples & Samples

An advanced study of nutritional science, food technology or a similar field of study (Bachelor min. 4 semesters)
Ideally, nutrition economic knowledge and first qualified practical experience
Strong communication skills, presentation skills, team spirit and fun at the self-employed, organized and varied work
Fluency in German and English
Strong IT skills (MS Office)

136

Culinary Storeroom Clerk Resume Examples & Samples

Three to five years of proven relevant experience in related activities preferably in a post-secondary institution
Demonstrated knowledge of inventory management skills
Requires familiarity with HACCP procedures and local Health Department, state, and federal regulations related to food handling, storage, and preparation
Demonstrate computer profieiency for basic software related to inventory control
Demonstrate computer profieiency for Online Ordering System (eSysco)
Ability to listen to customers (e.g. students, instructors, vendors, etc.) and to understand and respond positively to their requests
Ability to work without close supervision and to set one’s own priorities
Ability to perform basic math skills
Ability to work in extreme temperature changes and noise
Ability to regularly stand, bend, lift, and move intermittently during shifts of 8 hours

137

Mcdonald s Manager of Culinary & Innovation Resume Examples & Samples

50% Develop and conduct work on high value innovation opportunities for Cargill by directly interfacing with McDonald’s culinary and product development teams. Regular and proactive communication with commercial leads for McDonald’s. The successful candidate will have solid culinary experience as well as a general business sense to identify larger opportunities
20% Coordinate with commercial leads, sales, marketing and R&D to align on business strategy and portfolio needs and prioritize new product offerings and product improvement projects based on business objectives. Lead McDonald’s food tours and develop innovative ways to introduce new food ideas to our customer. Feed the front end of the innovation pipeline by brining back marketplace insights & trends, unmet industry needs, and helping to identify future capability needs. Value will be measured on EAT delivered annually
20% Align with Research & Development and Operations to ensure execution of projects through to the customer
5+ years of culinary/R&D experience in the foodservice industry and/or 5+ years of business experience in the chain environment (restaurant management, sales, commercial, product development, or other customer-facing experience)
Willing and able to travel ~50%
Demonstrated ability to build trust and strong relationships with customers
Demonstrated proficiency in working with ambiguous direction
This position requires a high level of proficiency using Microsoft Office tools and business reporting systems
Experience working with cross-functional teams (marketing, insights, sales, ops, FSQR, cross BU)
Good decision-making; ability to prioritize goals and work
50% Travel

138

Culinary Operations Supervisor, Gigafactory Resume Examples & Samples

Plans and supervises food production in all outlets, all shifts
Core responsibilities: Manage vendor program, set up daily catering program, train/mentor/assist staff on daily operations, set up wine tastings and take home meal programs
Communicate with all locations to ensure all cafes provide the same quality and benefits, regardless of location/visibility
Ensures adequate preparation and quality of finished product
Provides all catering and off-premise food service support
Coordinates menu planning between outlets
Ensures excellence of food quality
Responsible for food and coffee service, schedule, guest satisfaction, special projects
Ensures adequate staffing in all service area
Fulfillment and service of catered events
Provides admin support to food and beverage team
Ensures excellence of guest experience and addresses guest concerns
Foster a supportive team environment where staff excel and are excited about building an awesome café which enriches the work experience of our guests
Working to make the common space of the café an inviting, safe space where community is built and people feel at home

139

Culinary Director Resume Examples & Samples

Culinary Leadership for Foodservice Channel
Lead the communication of Taste & Nutrition Positioning and manage food support for our key Foodservice customers
Build credible customer partnerships with targeted Global and Strategic Growth accounts based on deep technical mastery of our technologies, functionalities and application impact
Insight development collaboration with Sales Teams
Lead, engage and develop a team of culinary chefs that are focused in
FoodservicePosition the Culinary brand of Kerry to be “best in class” in the industry
Role model DEED and Insight Sales in leading innovations and new customer insights by leveraging market trends, consumer insights, customer needs & gaps, and Kerry’s technologies
Develop proactive customer, investor, other appropriate presentations of consumer products that showcase Kerry’s Taste & Nutrition capability, consumer insights and market leadership through innovative, commercially viable product concepts leading to new customer insights, intended to drive new revenue growth for both the customer and Kerry
Proactively develop and showcase culinary applications via collaboration with EUMs, Channels, Customers and Technologies
Develop Culinary relationships (Chef to Chef) and key customer leadership/decision makers, as appropriate
Feed back information to Technology & EUMs to support consumer insights understanding and market trends
Feed customer specific information to increase win rate
Foster customer intimacy by demonstrating Kerry’s market and consumer insights and customer-focused approach to new consumer product innovation – leverage RapidFire, lead customer sessions
Own people development of the Foodservice Culinary Team by providing training, coaching, development and role modelling of ‘best in class’ Chef
Lead culinary insights to grow the business through enhanced connection with Marketing Research & Customer Experience Team, direct collaboration with Market Insights Team, and through trends, treks, and translation of food to what we do
Develop in-depth technology expertise in connection with gold standard Culinary project management
Guide Taste training for Chefs and Culinary Applications on finished products to tie into Menu’s and Culinary training for R&D and Culinologist’s
Drive organic profitable growth for both Kerry and the customers by mobilizing Kerry’s multi-functional team and showcasing our technologies, benefits and features
Establish new ways of working with our Customers that will be ‘best in class’ in the industry
Support Global Culinary initiatives for and strategic Global Accounts

140

Culinary Co-op Resume Examples & Samples

Assist with prototype development in the kitchen
Support company chefs in food preparation for inter-company events and customer visits
Participate in and lead product tastings
Effectively collaborate with immediate and cross-functional team members
Lead a project and present results to the R&D organization upon completion of the six-month term

141

Johnson & Wales Culinary Internship Resume Examples & Samples

Attending weekly meetings with your Chef mentor to review previous weeks learnings
Performing department rotations throughout the store including Cheese, Produce, Seafood, Meat, Pizza, Sub Shop, Bakery, Prepared Foods, Asian Bar and Sushi to gain an overview of each department and position within the departments while producing high quality foods and providing incredible customer service
A current Johnson and Wales University student working towards a degree in the Culinary Arts field

142

Culinary Externship Resume Examples & Samples

Performing department rotations throughout the store including Cheese, Produce, Seafood, Meat, Pizza, Sub Shop, Bakery, Prepared Foods, Asian Bar, The Pub and Sushi to gain an overview of each department and position within the departments while producing high quality foods and providing incredible customer service
A college student working towards a degree in the Culinary Arts field
Knowledge of basic culinary techniques including knife skills and cooking techniques
Associates degree in Culinary Arts or a related field
Strong interest in remaining employed with Wegmans upon graduation

143

Culinary Intern / Extern Summer Resume Examples & Samples

Full-time college student working towards a degree in the Culinary Arts
Knowledge of basic culinary techniques including basic knife skills and cooking techniques
Associates degree in the Culinary Arts, Hospitality or related field

144

Culinary Systems Analyst Resume Examples & Samples

Build, execute, and verify all Point-of-Sale/Kitchen Display System download information to restaurants
Ensure quality and timely communication to restaurant operators regarding new MICROS and Kitchen Display System/Bar Display System procedures, process changes, and/or functionality updates for Ruby Tuesday food and beverage
Answer questions from Operations pertaining to Point-of-Sale and Kitchen Display System/Bar Display System functionality, ensuring that each restaurant is taken care of in a timely manner
Working knowledge of Point-of-Sale ring-in procedures and Kitchen Display System functionality
Outstanding organizational and time management skills
Outstanding eye for detail and strong proofing skills
Strong communication and writing skills are a must
Strong knowledge of Microsoft Office suite (software package)
Ability to solve problems in support of restaurant operations
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent
Ability to deal with problems involving several established variables in standardized situations
AS in Business or other similar discipline; 1-2 years experience within restaurant (FOH and HOH) operations or an equivalent combination of education and experience
Individual must have working knowledge of SQL and Relational Databases
Prefer individuals with Point-of-Sale software experience

145

Culinary Resume Examples & Samples

High school diploma or GED is preferred
0-1 Year: Six months to one year previous line/production cook experience preferred; or equivalent combination of education and experience
While performing the duties of this job, the individual is regularly required to stand; handle or feel objects, tools or controls; and reach with hands and arms
The individual is frequently required to walk; and occasionally required to talk or hear; stoop, kneel, crouch or crawl; and taste or smell
The individual must regularly lift and/or move up to 50 pounds
While performing the duties of this job, an individual is regularly exposed to extreme heat (non-weather); frequently exposed to work near moving mechanical parts; and occasionally exposed to extreme cold (non-weather)
While performing this job, the noise level in the work environment is moderate

146

Culinary Resume Examples & Samples

Stocking materials and supplies in hot and/or cold as well as dry areas
Maintaining all cost control tools by performing quarterly updates of control cards, inventory packages and recipe books
Performing daily spot checks of all portioning tools and providing daily documentation and record keeping of product spoilage
Cooking duties and related functions as well as ensuring high food quality levels per Universal Orlando standards
Maintaining a clean work area and ensuring compliance with the State of Florida HACCP Program
Understanding and actively participating in Environmental, Health & Safety responsibilities by following established Universal Orlando policies, procedures, training and Team Member involvement activities
Consistent attendance and punctuality is a job requirement
Six month to one year previous experience as a Line Cook required. Must have knowledge of cooking processes; or equivalent combination of education and experience
Ability to operate broiler, stove top, fryer, grill, and oven
Ability to load and unload dish washing machine
While performing the duties of this job, the individual is regularly required to stand, walk, or sit; talk or hear; handle or feel objects, tools or controls; and reach with hands and arms
The individual is frequently required to taste or smell; and required to stoop, kneel, crouch or crawl
The individual must frequently lift and/or move up to 50 pounds
Specific vision abilities required by this job include close vision, distance vision, color vision, depth perception, and the ability to adjust focus
While performing the duties of this job, the individual is frequently required to work near moving mechanical part and occasionally required to be exposed to extreme cold(non weather) and extreme heat (non weather)
While performing this job the noise level in the work environment is High Noise

147

Culinary Concept Innovation Director Resume Examples & Samples

Collaborates with Siren Retail business to interpret and implement their culinary vision
Works with leadership to develop ideas for menu improvements and changes, better cross-utilization of ingredients, better packaging and seasonal/monthly specials
Defines vision for new culinary innovation by sizing revenue opportunity, defining unique customer & brand proposition, assessing competitive landscape and determining operational feasibility
Sells vision, business model and development plan to senior leaders including regional business leadership
Ensure "toolkits" are developed to include full program elements including vision, insights and executional details to ensure successful transition to implementation team
Identifies and communicates key responsibilities and practices to ensure the immediate team of direct reports promotes a successful attitude, confidence in leadership and teamwork to achieve business results
Leads in partnership with R&D Leadership the development of the culinary vision & strategy for the Siren Retail business
Directs and oversees new culinary concept and retail programs to ensure achievement of business objectives
Builds strong relationships within a matrix structure to ensure alignment and achievement of business objectives
Cascades important time sensitive information to direct reports, peers, and leadership
Provides culinary leadership to partners within the respective territory to implement and train staff on upcoming new dishes and recipes coming from central distributions
Culinary Arts Degree from a recognized Culinary school (i.e. CIA, J&W) or five years of progressive food service production management experience
At least eight years of combined experience in global retail, restaurant or QSR industry
At least five years of experience leading teams
At least four years of experience in a global retail, restaurant or QSR industry
Operations experience preferred
Creative and strategic problem solving skills
Ability to flex between strategy and tactics
Intellectual horse power and curiosity
Ability to take calculated risks
Thought leadership and innovative mindset

148

Culinary Manager Resume Examples & Samples

Must have 2 - 3 years of experience as a Culinary Manager, Kitchen Manager or Sous Chef in a full service, moderate to high volume restaurant
Solid track record of success demonstrating upward career tracking
Proven ability to hire motivate, train develop and maintain qualified BOH employees
Able to grasp, lift and/or carry up to 50 lbs. as needed
Finger/hand dexterity to operate kitchen machinery, knives, etc
Ability to work in a high-energy and demanding environment, while on your feet for extended periods of time; 8-10 hours minimum
Able to withstand changes in temperature, occasional smoke, steam and heat and work in a confined area
Must possess ability to distinguish product, taste, texture, temperature and presentation and preparation
Up-to-date knowledge on sanitation standards; all applicants should have a current sanitation certificate or in preparation of receiving one
Proficient in Microsoft Office suite of software and experience with inventory-keeping databases and time-keeping software solutions
Must be willing and available to work flexible/non-standard hours, including weekends
College or Hospitality / Culinary school background a plus
Ability to speak Spanish a plus
Previous Culinary Management experience in a polished casual, full service restaurant

149

Foodservice / Culinary Management Positions Resume Examples & Samples

Excellent, performance-driven salaries
Annual performance evaluations
Medical, dental, and life insurance
401(k) with company match
Paid vacation
Opportunities to regularly interact with upper management
A company commitment to continuous learning
A comprehensive training and development program in our field
Minimum of 2 years experience in a high-volume, quality-focused foodservice or culinary leadership role
Dining experience within corporate or campus environment including board and retail outlets preferred
Large venue, high-end catering experience very helpful
Associate degree or higher in culinary or hospitality-related field
High-energy professional dedicated to a culture of creating culinary excellence

150

Culinary Chef, Special Projects Resume Examples & Samples

Supervises, coordinates, and contributes to the activities of culinary team in the creation and development of new products for Little Caesar’s Enterprises and non-traditional venues such as; Comerica Park, Little Caesar’s Arena, Little Caesar’s Express Unites, and the Flagship Little Caesar’s store
Coordinates with NPD Sr. Director, NPD Commercialization Manager, NPD Deployment Director and NPD Sensory Manager in the New Product Development Process to build a library of products with completed business cases for potential National launch
Oversee recipe files while ideation and development is in progress
Manages culinary engagement with Suppliers from concept/ideation through consumer validation prototype products/recipes development
Oversee culinary team’s efforts in supporting NPD team with product presentations as needed; PRC, President’s Council, Bi-monthly NPD updates with Leadership, and National Marketing Advisory Committee meetings
Provides managerial support to culinary team for all photo and commercial shoots
Provides managerial support to culinary team for all public relation events
Actively participates in Dine-Around trips and contributes locations and concept reviews with the NPD team
Attend food shows and participates in webinars, which support new product ideation, development, and new concept trends. Educate new product development team on findings
Researching and keeping up to date with product details on our competition, and consumer trends, which may include visiting these locations and writing reports of findings. Present new findings to Senior Management
Supports Sr. Director of International R&D with product showing for PRC, QBR, and any Detroit based international marketing meetings
Supports NPD team at National Conference Supplier Showcase
Work in Little Caesars restaurants and non-traditional venues, to keep operations knowledge accurate and updated
Aggressively seek methods to educate and improve knowledge of upcoming food trends
Provide ideas or solutions to all LCE cross functional departments
Sensory abilities for product evaluation
Bachelor degree in Culinary or related discipline
Minimum of ten (10) years culinary product development experience
Extensive knowledge about ingredients, food costs, recipe development, cooking techniques, and nutritional value of food
Culinary creativity, including development of recipes that can be manufactured, replicated, and scaled is a must
Previous experience in supervision of a restaurant and food service venue
Natural adaptability to work with food and operate food processing equipment in restaurant and test kitchen environments
Excellent interpersonal and teamwork skills and ability to work cross-functionally with individuals and teams
Demonstrated ability to prioritize and manage multiple, complex projects and initiatives simultaneously with a results-oriented approach
Computer proficiency (Microsoft Office, database, Internet, and documentation software required
Ability to lift, push, or pull up to forty (40) pounds of weight in order to transport food materials (bulk ingredients) and/or equipment
Knowledge/experience in foodservice and the pizza industry
Bachelor degree in Food Science a plus

151

Culinary Apprentice Resume Examples & Samples

Basic knowledge and ongoing education of production such as meats, vegetables, potatoes, and other items in accordance with established standards
Consistently maintain sanitation standards and safe food handling standards as outlined by the State of NH and EcoSure
Insures procedures are followed with fire safety, personal hygiene, and operation safety
Shows initiative, motivation, and eagerness to learn
Consistently maintain high level of quality and service as established by Chef/Assistant Chef
Daily production of all food items for Main Dining Room, Banquets and outlets as necessary per occupancy and requisitions
Comply with all recipes, portion controls, and production specifications. Visually inspect, select, and use only the freshest fruits, vegetables, meats, and other food products
Ability to display basic knife skills
Consistently adhere to uniform, grooming, and appearance standards
Assist with presentation and service of banquets and buffets as necessary (including front of the house service)
Daily ordering and receiving of product from Receiving Department using FIFO
Insure station is set 15 minutes prior to service
Apply online for Culinary Apprentice at https://www.omnihotels.com/careers
Provide a resume and two professional references
Apply for the Associate in Science Culinary Arts program at White Mountains Community College http://www.wmcc.edu
Application Deadline: April 24th, 2017
High School Diploma – 18 Years of age or older
Must apply and be accepted in the Associate in Science Culinary Arts program at White Mountains Community College
Ability to lift 50 pounds or more and to multi-task
No culinary experience necessary
Requires guidance from managers, supervisors, or fellow teammates on prioritizing or understanding recipes
Flexible Schedule to include nights, weekends, and holidays

152

Culinary Supervisor Resume Examples & Samples

Creates and adjusts work schedule according to workloads and occupancy
Must possess 3-5 years culinary experience
Must possess at least 1 year experience as a culinary supervisor
Ability to meet Omni Hotels & Resorts quality and performance standards
Ability to update and maintain inventory
Self motivated, and ability to work with limited supervision

153

Culinary Leader Resume Examples & Samples

Responsible for the execution of all company policies and procedures, ensuring that all services provided achieve the established standards within the agreed budgetary controls
Ensure a high standard of cleanliness and hygienic practice throughout the kitchen
Ensure guest satisfaction with the smooth and effective running of the day-to-day operation
Will be responsible for meeting with Division Head and Director of Human Resources each month as well as completing a monthly feedback report for the Corporate Office
Hotel wide contracts include working and shadowing various positions in all hotel departments, participating in a New Hire Orientation and discussing the Omni Six Pillars, and understanding thorough knowledge of banquets and catering roles and departments
Culinary LID will be expected to understand the duties of all Culinary positions, as well as payroll, scheduling and training
Other F&B contracts include understanding the banquet department positions as well as their relation to the kitchen, stewarding, sales and catering departments
Completion of these contracts will require meeting with the Director of Food & Beverage, Director of Catering, Banquet Manager, Executive Chef and Executive Steward in order to understand Banquet Event Orders, food preparation and procedures, equipment inventories and more
Culinary LID will meet with contractor and discuss the surveys as well as attend daily service recovery meetings
Previous hotel/restaurant experience preferred and prior Culinary experience required
Associate’s degree minimum or related experience equivalent, preferably in Hospitality Management, or Culinary field
Must be Serve Safe Certified
Passion for the hospitality industry
Ability to work 50 hours each week

154

Head of Culinary Resume Examples & Samples

Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution
Creates a positive work environment through hiring/selection of employees, maximizing productivity and morale through employee engagement and maintaining appropriate staffing levels per business needs
Assists in developing labor budgets to support the business
Supports both front-of-the-house and back-of-the-house in all business aspects
Guarantees state and company compliance, including but not limited to safety & sanitation standards, purchasing programs and client requirements. Ability to manage these programs independently to company standard
Plan and create menus as needed with regional support and feedback
Delivers on financial goals of the operation and overall business
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Here is the kind of Executive Chef we are looking for
Degree or training in Culinary Arts, Hospitality or related field, or culinary certificate preferred
At least two (2) years holding an Executive Chef position
Seven (7) + years of culinary experience
High volume, complex foodservice operations experience
Creative problem-solver who brings passion, enthusiasm and fresh ideas
Proven track record of being organized, dependable and self-motivated
Team builder and ability to successfully manage and develop a team
Able to work independently and have the capacity to manage up and down
Ability to work 60 + hours per week (as needed)
Willingness to work a flexible schedule, including days, evening, weekends and holidays
Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet

155

Culinary Cook Internship Resume Examples & Samples

Pursuing and/or enrolled in culinary studies
Requires basic cooking skills
Must have flexible availability - mornings, evenings, weekdays, weekends and holidays from May - September

156

Culinary Manager Resume Examples & Samples

Provides culinary development and consultation to international partners
Responsible for ensuring that all international restaurants are executing all Pei Wei Specifications and Recipes
Facilitates and tracks all Culinary Certifications for new partners
Supervises, assigns tasks and provides direction during New Store Openings in areas including but not limited to: Small wares Delivery; Kitchen/Restaurant Set Up and Presentation and Training on Food Items; Kitchen Schedules
Selects and develops a kitchen training team to attend New Store Openings
Accountable for modeling, training and ensuring all safety and sanitation guidelines are followed
Supervises and facilitates the training of menu rollouts, recipe changes, and newly featured items
Provides on-going training for management in the following areas including but not limited to: Shift Execution; Food Quality Standards; Ticket Time Goals, Food Cost; Safety and Sanitation; On-going Culinary Development; and Presentation of Food Item
Evaluates international restaurants to ensure locally sourced ingredients meet Pei Wei standards
Performs quarterly culinary audits
This individual must be certified in Pei Wei’s Culinary Operations
4 + years of experience in Pei Wei or P.F. Chang's restaurant management / operations
Proven ability in developing and maintaining strong business relationships
Must be able to travel extensively - international travel is up to 47% of the time, or 170 days a year
Must be able to travel on long duration trips (up to 35 days); Valid passport required
Proficiency in MS Word, Excel, PowerPoint, & Outlook
Strong written communication with experience in proofreading, editing, and writing
Ability to think creatively when creating and organizing printed materials
Perform math and measurement calculations with the ability to train on business metrics (cost of goods sold, etc.)
Strong project management skills from conception to evaluation, with ability to manage multiple tasks simultaneously and to deadline
Ability to work effectively under the pressure of deadlines and adapt quickly to shifts in priorities
Bilingual English/Spanish preferred but not required

157

Culinary Technical Director Resume Examples & Samples

Specific responsibilities include, but not limited to
Act as a culinary liaison between our internal sales team and targeted customers to offer an additional level of support and value added service
Partner with and build key relationships with culinary and product developers within targeted customer groups to open doors for specific sales initiatives and broad platform opportunities
Continually monitor customer product portfolios and identify “blue sky” opportunities to proactively match their needs with our products and services from a culinary perspective
Assist with training of internal sales teams on newly acquired product lines and culinary driven portfolio items such as Eatem food bases, sauces and savory blends
Finalize selling prices to customers within established margin expectations and authorization limits
Evaluate new business inquiries to qualify them for direct sales, distribution or an inside sales account
Help manage opportunities from initial quote through execution of the project
Provide reports on customer/item profitability, order frequency, item history, credit terms, receivables, etc
Work with legal to create contracts and modify contracts as needed
Interact with key customer food service and retail accounts, maintaining regular communications to enhance relationships and provide exceptional customer service
Manage Culinary and PD&A team
Manage daily project work
Communicate customer feedback to team
Prioritize projects
Handle daily customer communication/questions/emails
Formulate per customer’s expectations
Organize customer documents
Lead customer demo’s
Summarize visit
Communicate next steps to the team
Protecting IP
Formulate per Regulatory guidelines
Review formulas for Regulatory compliance
Account Management
Work to achieve target margins
Grow sales domestically
Target synergy wins
Execute pricing projects from sales side
Provide BOE pricing to the customer as necessary
Pricing strategy
Build customer base/relationships
Enter projects as needed

158

Culinary Innovation Center Team Member Resume Examples & Samples

Provide incredible service and gain the trust and respect of others by providing accurate information and responding to situations in a timely manner, listening carefully and acting with customers in mind
Write and speak clearly, concisely and with tact in a variety of settings using effective communication skills; demonstrating empathy and respect for others at all times
Exhibit adaptability when faced with changes in the workplace, remaining positive, calm and focused when under pressure or when dealing with ambiguous situations
Experience working in a food manufacturing environment
Experience working in a grocery retail setting, preferably in a perishable department

159

Culinary Innovation Chef Resume Examples & Samples

Partner with the Corporate Chef/Director of Culinary Innovation and marketing in the menu innovation process and display ability to bring new ideas and think outside the box
Use highly-developed creative culinary and artistic skills to provide consistent menu ideas related to concept needs and objectives
Consistently seeks to improve products and menus to maximize consumer appeal, relevance, and sales
Engages, excites, inspires and educates the culinary team, field culinary operations and the concept
Provide and ensures accurate collation of information towards ingredient, recipe and finished product costing
Maintain awareness of industry trends, consumer requirements and the availability of novel ingredients and processing aids
Collaborate in selecting high-potential ideas based on research results and strategic direction, whether new products or improvements to existing products
Initiate development of multiple prototypes that deliver on concept or strategy: menu description, operational feasibility, and financial realities
Assist in leading execution of culinary testing and consumer testing to validate prototype delivery and performance on key attributes
Partner with Operations Training team to refine product or specifications to deliver and execute quality product consistently
Conduct preparation and presentational audits to validate items
Ensure new items balance business priorities (i.e. quality, guest appeal, margin versus value financials, choice)
Work with culinary team to support product vetting/cuttings to deliver accurate resulting
Actively participate in consumer testing and product evaluations to validate prototypes
Continuously learning, tasting, exploring, vetting and researching food ideas and concepts and relating them back to relevant ideas for the brand
Partner with operations and training to get feedback and ensure a seamless hand off from R&D to roll out
Degree from an accredited Culinary Institute preferred
Minimum 7 years culinary and kitchen experience with 5 years as a chef
Strong grasp of Asian cuisine techniques, food trends, and experience
Upscale casual/fine dining operations background preferred
Strong knowledge and experience of multi-location national chain desired
Ability to manage multiple projects under tight deadlines and be organized with minimal supervision
Ability to take construction criticism and feedback
Proficiency and understand of wok cooking
Successful completion of annual restaurant training
Ability to think outside the box and translate that idea into an executable product
Highly developed artistic and culinary creativity skills
Comfort-level with an insight-driven development process
Theoretical understanding and practical application of culinary principles
Capable of creating a prototype product from an idea to executable culinary items
Ability to reverse engineer a finished product back to its source ingredients
Well-developed sense of taste and aesthetics, balanced with value-drivers in food

160

Culinary Class Assistant Resume Examples & Samples

Have a knowledge of culinary terms
Have a knowledge of culinary techniques
Must speak fluent in English
Be able to work within all areas of the Kitchens of Kohler
Demonstrate competency in guest service and basic culinary skills

161

Culinary Intern Resume Examples & Samples

Completes a weekly inventory on all products in the culinary center
Assist in compiling the order for all kitchen supplies needed for customer visits
Maintain the cleanliness and orderly appearance of all areas of the kitchen
Properly rotate dated stock
Practice food and equipment safety techniques at all times
Organize customer samples for reviews
Preparation work to include organization of samples, preparing mis en place for customer visits
Some cooking, food preparation, and demo for customers when possible
Attend and assist in customer events when necessary and/or possible
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individual
Must have completed and obtained food handler’s certification as required by the State of Texas

162

Culinary Associate Resume Examples & Samples

Cashier/POS experience
Fast food experience
Added 18% night differential rate for hours worked from 7:00PM-7:00AM*

163

Culinary Lead / Team Lead-bistro Resume Examples & Samples

Maintains food handling and sanitation standards to meet licensing agency requirements. Reports potential violations and training needs to management
Inventories food and supplies in assigned areas; determines ordering and food production quantities based upon established par levels and special needs. Works within budget and food cost guidelines. Resolves minor issues with vendors
Performs work in service areas and/or preparation areas at various work stations. Resolves minor problems with patient menus, trays and/or meal service
Participates in department meetings and training sessions

164

Senior Culinary Development Manager Resume Examples & Samples

Emphasis on food presentation, quality, execution, menu design & implementation
Focus on customer / patient service excellence
Demonstrated experience providing strong leadership, including supervision, direction and training, to a diverse team of employee
Understanding of food allergens and special dietary needs

165

Culinary Resume Examples & Samples

High school degree or GED preferred. Completion of Chef’s apprentice or equivalent preferred
Ability to respond to common inquiries or complaints from guests, regulatory agencies, or members of the business community
Ability to read and comprehend simple instructions, short correspondence,and memos
While performing the duties of this job, the individual is regularly required to stand, walk, sit, talk or hear; handle or feel objects, tools or controls; and reach with hands and arms
While performing the duties of this job, the individual is frequently exposed to work near moving mechanical parts, occasionally exposed to extreme cold (non-weather), and extreme heat (non-weather)
While performing this job, the noise level in the work environment may be high

166

Executive Culinary Chef-away From Home Resume Examples & Samples

The Chef will provide strategic Culinary Leadership in partnering with R&D, Marketing, Consumer Insights and seasonings by prioritizing, directing and employing internal and external culinary resources to projects in order to leverage the influence of culinary trends, ingredients and methods
Will also support the Culinary Strategic Planks
Enhance product development through the integration of Culinary Arts and leveraging the discipline of Culinology
Lead Culinary development for product activation and customer support
Elevate awareness, and maintain, and evolve culinary culture in the organization
Bachelor Degree, Major in Culinary
Formal, Culinary Arts Training
A thorough knowledge of food preparation and presentation
Fast Casual/ Casual dining/ QSR restaurant (corporate) expertise 10+ years R&D/Food Science and/or Manufacturing experience
Ability to develop menus and recipes
Experience with purchasing and maintaining inventory levels
Ability to Coordinate and Lead Customer Presentations

167

Culinary Manager Resume Examples & Samples

Selecting, scheduling, training, developing, mentoring and leading a team of talented culinary professionals
Continuously strives to develop all culinary team members by giving timely, honest and ongoing coaching through one-on-ones and performance evaluations
Adheres to the operational basics and standards with total commitment and passion: working with entire culinary team accountable for maintaining proper culinary standards and expectations
Maintaining high food quality through recipe adherence, accurate production planning, ensuring proper sanitation/safety standards and service production time standards
Drive and deliver sales and profitability through operational excellence including responsibility for food cost, labor costs and kitchen supplies
Culinary school background
Ability to understand or speak Spanish and/or Portuguese

168

Culinary Service Supervisor Internship Resume Examples & Samples

Supervise Team Members and Leads
Ensure that Guests are being provided with food & beverage items of the highest quality
Enforce proper food preparation and handling procedures, in compliance with all Health Department and Food Service Department policies regarding sanitation
Continually monitor the cleanliness of all units within the assigned area
Ensure that all team members are following correct cash handling procedures
Evaluate Leads and Team Members in the assigned area
Develop a well-trained, efficient team, and ensure that qualified team members are developed for promotion
Make recommendations regarding Team Member hiring, promotions, and corrective action
Must be at least 18 years old
Working knowledge of Microsoft Office Software
Available to work varied shifts, including nights, weekends and holidays

169

Culinary Service Leadership / Management Resume Examples & Samples

Supervise Stand Managers, Assistant Stand Managers, & Team Members
Implement Guest service programs, and continually follow up with team on Guest service related measurements
Ensures that Safety and Security Awareness are emphasized, practiced and periodically inspected
Monitor food costs and waste to achieve budgeted goals
Ensure that a proper level of inventory is maintained at each location in assigned area
Evaluate Assistant Team Managers, and Assistant Team Managers in the assigned area
Identify areas for continued improvement; develop and implement strategies to enhance these areas
Sets an appropriate image and role model that represents the image and management style reflective of Six Flags Discovery Kingdom's values and culture
Must be willing to work 40 hours per week plus overtime including before and after scheduled shifts if necessary
Must be available weekdays, mornings, evenings, weekends and holidays
Must be professional, energetic, self-motivated, and have the ability to motivate others, and have a positive attitude
Perfect grooming and conduct must be constantly displayed
Bachelors in Hospitality or Business Management preferred. Equivalent Experience combined with education will be considered

170

Executive Chef, Culinary Excellence Manager Resume Examples & Samples

Participates and supports the Yale Hospitality Chef Council in a variety of initiatives to achieve Culinary Excellence and Quality Assurance
Manages the overall administration and quality assurance for the food management system that is used throughout Yale Hospitality but not limited to, ingredients, recipes, menus and menu costing, inventory, ordering and receiving
Maintains and enhances quality of information and reporting in the areas of; sustainability and traceability, nutritional data, food allergies and special diets
Develops, maintains, and oversees compliance with operational policies and procedures related to the maintenance and use to the menu management system
Establishes systems and processes to ensure quality assurance and product acceptability in all Yale Hospitality locations

171

Culinary Supervisor Resume Examples & Samples

Flexible availability to include nights weekends and holidays
Ability to push/pull moderate amounts of weight
4+ years of progressive culinary experience

172

Culinary Management Trainee Resume Examples & Samples

Experience working as a Line Cook – high potential Cooks will be considered
Demonstrated ability to lead a group
Demonstrating an ability to manage others by working with employees to set and achieve goals, rewarding performance while exercising courage when providing honest, timely, and actionable feedback
Practice proper ordering techniques to complete orders by deadlines and participate in inventory process to ensure items are available to support merchandising programs and product promotions
Leadership experience or aptitude, including a prior supervisory/ coordination role in a work setting including professional group, service-based affiliation, etc
Strong interest in relocating to new market areas
Associate or Bachelor’s degree in Culinary Arts
Store Operations Intern or other store operations leadership experience
Demonstrate teambuilding by communicating a common purpose, empowering team members to contribute their best and selecting candidates with a variety of skills and styles for inclusion on the team
Drive knowledge based service by encouraging employees to learn about products and providing hands-on training that can be used to educate both customers and employees

173

Premium Culinary Director Resume Examples & Samples

Culinary oversight and subject matter expertise on the higher-education premium brand strategy and offerings
Each project to be managed through a culinary scope document that details the complete deliverables of the project including a detailed timeline
Involved in all sales initiatives to develop, sell, present, and implement the higher-education premium brand into new and existing clients
Responsible for the culinary aspects of the consumer insight process
Effectively engage with the team to share experiences, provide leadership growth opportunities, insight, coaching and career development. Work with RVP to effectively source and on-board new culinary members and execute key training, and development programs
Proactive thought leadership and collaboration with Aramark functional teams specifically aligning with the Culinary Ops, Food Management, Distribution, Supply Chain, and Safety and Risk Control Teams
Ensuring close coordination and collaboration with our Menu Category Development Directors and Operations team during all stages of development
Leveraging strategic, third-party relationships, e.g. manufacturers, external vendors, consultants and institutions; working with identified resources as a part of the development process
Close collaboration with Culinary Operations to ensure that we are developing with specified products, that have broad availability to the field locations and conforming to established culinary systems & standards processes and recipe protocols. Localized sourcing strategy surrounding premium Higher-Ed accounts
Lead the Development chefs on Higher-Ed Premium Culinary projects
Coordination of Retail Recipe Development Sessions
Travel Requirement: 60% - 80% (Home Office Position)
Culinary Degree required with advanced work in Culinary Arts. Bachelor’s degree preferred. CEC or CRC with R&D experience a plus
Minimum 5+ years progressive Culinary experience, post degree completion with executive chef level experience in food service, restaurant or hotel facilities
Experience with new concept, menu and recipe development, food presentation and creative skills that result in the achievement of business objectives. Chain restaurant R&D experiences a plus
Strong qualitative and quantitative to develop culinary strategies based on consumer insights
Has the perseverance and the ability to drive complicated projects to a successful conclusion
Thrives on functioning independently with a minimum of supervision, and also in a team environment
Demonstrated ability to successfully develop scalable and sustaining recipes, menus and programs for multi-unit restaurant concepts, including recipes that meet specific Health & Wellness criteria
A natural leader with high energy and a sense of enthusiasm that can inspire motivate and develop others, thereby creating vision and commitment throughout the organization

174

Hotel Culinary Internship For Estero High School Summer Program Resume Examples & Samples

Continuous authorization to work in the U.S
In the Culinary student program
Studying hospitality or related major
Capable of a 10 week commitment

175

Culinary Resume Examples & Samples

At least 4 years of previous line and fine dining experience
Previous supervisory/management experience
Able to work all stations of the kitchen

176

Culinary Preparation Cook Resume Examples & Samples

Perform quality work within deadlines with or without direct supervision
Washes, peels, cuts, and seeds vegetables and fruits; weighs and measures designated ingredients
Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator
Cleans work areas, equipment and utensils; distributes supplies, utensils, and portable equipment
Perform any task instructed by Chef, Sous Chef, or Lead
Utilizes approved food production standards to ensure proper quality, serving temperatures and standard portion control
Serves customers in an efficient and friendly manner; resolves customer concerns
Assures compliance with all sanitation, ServSafe and safety requirements
General culinary knowledge of basic kitchen practices, protocols and procedures
2 years of equivalent experience working in a high volume restaurant kitchen
Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers tilt skillets, convention ovens
Possess the ability to meet Dining's unit specific uniform standards for this position
Utilize all Personal Protective Equipment's per Dining's guidelines
Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument

177

Culinary Cook Resume Examples & Samples

Perform quality work within deadlines
Interact professionally with other employees, customers and suppliers
Work effectively as a team contributor on all assignments
Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations
Responsible to ensure that all food is properly cooked, garnished and served
Properly stores foods in designated areas following wrapping, dating, and rotation procedures
Assist in the implementation and follow up of proper food safety and sanitation practices in accordance with the RI. Food code
Perform any task instructed by Chef, Sous Chef or Lead
Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures
Assures compliance with all HACCP food safety requirements
Sets up station and condiments in time for service. Serves customers in an efficient and friendly manner; resolves customer concerns
Follows all food production and presentation standards
Capable of proper knife handling
Capable of performing basic cooking techniques such as broiling, steaming, frying and sautéing
Strong passion and motivation to create great food
Strong culinary knowledge of basic kitchen practices, protocols and procedures
At least 1 year working in a high volume restaurant kitchen, or similar working experience
Understanding of typical culinary units of measure
Ability to work safely with large volume culinary equipment including but not limited to slicer, large quantity mixer, robo coupe, and convection ovens
Possess the ability to meet Dining unit specific uniform standards for this position
Utilize all Personal Protective Equipment per Dining guidelines
Wear a cut resistant glove whenever using a sharp or potentially sharp tool or instrument
Ability to follow all of Dining's health and safety standards and requirements

178

Culinary Director, MBU Resume Examples & Samples

50% Develop and conduct work on high value innovation opportunities for Cargill by directly interfacing with McDonald’s culinary and product development teams. Regular and proactive communication with sales leads for the targeted accounts. The successful candidate will have in depth culinary experience as well as a general business sense to identify larger opportunities
20% Coordinate with commercial leads, sales, marketing and R&D to align on business strategy and portfolio needs and prioritize new product offerings and product improvement projects based on business objectives. Lead customer food tours and develop innovative ways to introduce new food ideas to McDonald’s. Feed the front end of the CVAP innovation pipeline by bringing back marketplace insights & trends, unmet industry needs, and helping to identify future capability needs. Value will be measured on EAT delivered annually
20%Align with Research & Development and Operations to ensure execution of projects through to the customer
10% Strategic collaboration across business units: Collaborate with other businesses for value added protein innovation and creative consumer and/or customer solutions
7+ years of combined experience in culinary/R&D experience in the foodservice industry and business experience in the chain environment (restaurant management, sales, commercial, product development, or other customer-facing experience)
Experience bringing culinary solutions to foodservice customers
Willing and able to travel ~40-50%
Proven ability to turn ideas into value – technical acumen
Strong organizational and accuracy skills
Excellent communication and conflict management skills required

179

Culinary {eaculwrk} Resume Examples & Samples

Maintains cleanliness of coolers and freezers
Washes kettles, dishes, and silverware after use
Cleans and sanitizes kitchen tables and shelves, mops kitchen floor, and vacuums dining area
Transports kitchen and food supplies to dining facility and/or cold storage upon receipt
Retrieves daily food supplies from cold storage as needed
Stocks coolers and snack areas in the dining facility
Performs billeting duties as needed including answering questions over the phone and in person, cleaning guest rooms, stripping and making beds in vacated rooms, and laundering bedding and bath towels

180

Culinary Internship Resume Examples & Samples

Prepare all station specific food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest
Visually inspect, select and use only food items ideal for the preparation of menu items
Preparation of menu items
Keep all refrigerators, storage and working areas in clean, working condition to comply with Health Department regulations
Prepare requisition for supplies and food items for production in the workstation
Prepare items according to recipes
Ability to understand menus and calculate ingredients using basic math skills
Rotate throughout the different kitchens in the hotel
Attend off site and in-house training seminars
Attend field trips coordinated by the Chef

181

Field Culinary Tech Resume Examples & Samples

Plan, develop, deliver, and facilitate strategic culinary performance plans and comprehensive unit
Culinary certificate/degree is preferred but not required. Bachelor of Science degree in culinary arts is
Excellent skill set in both verbal and written communication, group presentation, project

182

Culinary Arts Adjunct Position Resume Examples & Samples

Follow the course curriculum outline, syllabus and online learning management system to deliver competency based culinary instruction
Evaluate the performance of pre-prescribed exit competencies for student achievement
Maintain industry perspective in courses, as well as the active awareness of professional/industry trends and opportunities
Coordinate Student ADA accommodation requests following college policy and procedures
Answer student questions and provides necessary feedback on student progress in a timely manner
Manage the learning environment through keeping accurate records, submitting grades and other reports on time
Utilize computer based skills (i.e., software, LMS, and report writing skills) when necessary
Support department assessment initiatives
Complete all required trainings
Maintain technical currency in the area of expertise
Demonstrate and support professional commitment to division, school, and college mission and values
Follow SLCC policies and procedures
One or more years teaching experience
Industry certifications or licensure in the area of expertise
Associate’s degree, or Graduate of an ACFEF apprenticeship program, or ACF certifiable at a sous chef level or higher

183

Adjunct for Culinary Arts Resume Examples & Samples

Require out of classroom self directed practice
Meets College and department deadlines and evaluates student work in a timely manner including submitting final grades on time
Supports department assessment initiatives
Attend required training and department meetings as invited
Minimum AS in Culinary Arts plus six years professional kitchen experience
Qualified for ACF certification
Presently chef de partie (station chef) or higher (sous chef, working chef, executive chef)
Familiarity with ACF sanctioned culinary competition format
Knowledge of SkillsUSA technical standards
Able to prepare any supplemental course material as needed
ACF certified as CEC or higher
Ability to communicate effectively with a broad range of diverse people, culture, ethnic background, and abilities, to maintain good working relationships across the College. The ability to work with all groups in a diverse academic, socioeconomic, cultural and ethnic background of community college students, faculty and staff, including those with disabilities and special needs
Attach a resume and cover letter for consideration
Answer the screening questions for this posting

184

Culinary Resume Examples & Samples

Teach courses in accordance with college and departmental policies and procedures, as well as Basic Course
Extensive knowledge of the subject area(s) in which the individual is responsible for instruction
Knowledge and understanding of the fundamentals of effective communication and of effective instruction
Knowledge and understanding of the characteristics and challenges of community college students
Knowledge and understanding of principles of curriculum development
Computer literate and able to navigate in a Windows environment

185

Associate Culinary Analyst Resume Examples & Samples

Work closely with the Corporate Culinary team for all Lines of Business – Retail, Residential and Healthcare
Assist with ideation sessions, vendor presentations, and product cuttings
Manage and input all developed recipes into PRIMA Classic and PRIMA Web
Re-design current flow of recipes -- from ideation to field distribution
Manage the recipe editing process – spot-check recipes for accuracy (weight vs. volume)
Rewrite newly developed recipes for launch (Morsell)
Manage and assist with ingredient changes for current recipes
Implement a shelf-test study timeline and standard operating procedures
Implement a packaging test timeline and SOP – from “look” to time in packaging to transport
Participate in local Aramark site visits
Responsible for successfully completing daily tasks and/or project work assigned by mentor/manager
Completion of milestones and experiences as outlined in your onboarding plan
Bachelor’s degree required
1-2 + years’ experience in an analysis related role
Finance, IT, Hospitality, Culinary and Food Marketing majors preferred
Well versed with National Menu labelling law
Strong organizational, time management, analytical and problem solving skills are required
Detail orientation and the ability to prioritize multiple projects concurrently is essential
Effective communication and positive interactions with all cross-functional teams
Be an agent of change and have the ability to respond effectively to changing demands
Experience with and knowledge of all Microsoft Office applications, including Smartsheet

186

Executive Assistance, Culinary Resume Examples & Samples

Provides administrative and logistical support to assigned individuals or department (includes expense processing, budget tracking and process support)
Acts as liaison for management, ensuring a smooth flow of events and information, which may include communication and interaction with internal and external customers and third party partners
Prepares and maintains documentation, records, emails and reports
Organizes meetings and makes travel arrangements as required
Performs other responsibilities as needed
Maintains schedule, filing and message systems for assigned individuals or departments
Provides executive level administrative support to the senior executives
Manages highly confidential information and complex internal and external relationships
Manages critical travel arrangements
Coordinates executive level meetings including coordinating logistics with internal and external personnel, overseeing activities of other administrative employees involved in meeting preparation; compiling, consolidating, and disseminating information, schedule, reports and data related to meeting; attending meeting and taking minutes; and ensuring all meeting action items are documented and disseminated to the appropriate parties
Manages special projects and processes as assigned; may include establishing project team, creating work plan, organizing team meetings, recording and posting minutes and maintaining project plan documents
Collects and compiles complex information for inclusion in reports or presentation material, prepares charts, graphs or tables as necessary; and follow up and coordination with cross functional departments
Bachelor’s degree or equivalent experience to gain a broad understanding of the general business environment
Minimum 4-6 years business experience in administrative/clerical role; experience supporting a senior level staff member desired
Excellent project management skills; ability to lead others to successful outcomes
Demonstrated ability to manage confidential business and personal information
Must have excellent skills within the Microsoft Suite (EXCEL, PowerPoint, Word), preference is Intermediate to Expert level

187

Culinary Supervisor Resume Examples & Samples

Visually inspects appearance of all food for proper taste, color combination, and overall presentation to maintain appeal
Listen actively and communicate clearly while interacting with internal and external customers to promote food products. Analyze feedback from clients and associates; make suggestions to Chef(s) to implement suggestions for improvement
Monitor staff performance, product quality and production flow; foster improvement where necessary
Ensures that all equipment in work area is properly cleaned and sanitized
Instill a working knowledge and train Marcus Hotels and Resorts policies and procedures, OSHA standards and procedures and Marriott Standards in the department
Prepare and cook food efficiently and correctly in a timely manner following all required recipes
Responsible for set-up station, breakdown, and all necessary advance prep work
Prior supervisory experience and hospitality/upscale restaurant experience preferred
Ability to train culinary staff in our standards and be able to groom them for advancement in our culinary department
Ability to carry out the job functions of the sous chef when the chefs are not present
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc
Good working knowledge of accepted safety and sanitation standards
Extensive experience with slicers, mixers, grinders, food processors, etc
Working in specified work area with high levels of noise and frequent interruptions
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts, and portion sizes
Ability to stand and/or walk continuously perform essential functions for an extended period of time
Ability to obtain and maintain an active Food Handler Certification as well as any additional training / certification requirements per Marcus Hotels & Resorts, and Marriott

188

Culinary Services Manager Resume Examples & Samples

Responsible for all culinary services operations in the theme park including catering facilities and department purchasing
Manage, develop, and evaluate the performance of all full time and seasonal staff
Develop and maintain financial budgets and annual business plans for culinary operations and prepare and present monthly forecasts as required
Develop, execute and coordinate Culinary CAPEX, from concept through completion, on-budget and on-time
Ensure all Federal, State, Local, and park regulations are being adhered to within areas of responsibility
Ensure compliance with all State and Federal liquor laws as well as FDA health requirements
Assure profitability of department by closely monitoring sales, cost of goods, inventory, and labor. Other operating expenses and fixed costs
Oversee staffing and control labor expenditures for department
Interface w/Corporate Director and Manager of Culinary Services if needed on planning and operations
Ensure Compliance of Caloric Information and Federal Requirements
Ensure exceptional food quality and innovation
Ensure that all team members are properly trained and equipped to perform their job responsibilities
Develop and promote an entrepreneurial spirit by making recommendations targeting increased sales, profits and Guest service and satisfaction
Support the company mantra; friendly, clean, fast and safe service
Serve as Park Duty manager as assigned
Enforce all park policies and procedures and maintain all Six Flags standards
Bachelor's degree in management (or related field) or equivalent management experience in food industry
5 years' experience as a theme park supervisor/manager of Culinary Services, restaurant management experience, or experience in multi-unit Culinary Services related field
Strong written and oral communication and interpersonal skills
Must be professional, energetic, self-motivated, and able to motivate others, and have a positive attitude
Ability to multi task and have a keen eye for detail and follow up
Strong organizational skills and ability to manage multiple operations
Budget planning experience and proficient in Microsoft Word and Excel
Flexible schedule required including nights, weekends, and holidays

189

Faculty Culinary Arts Resume Examples & Samples

Culinary Arts
Baking and Pastry (There are immediate needs in this area.)
Front House Operations
Restaurant Management
If applicable, complete Equivalency Form and supporting documents-Faculty/Adjunct Faculty Equivalency Application. Information on SRJC Faculty Equivalency Procedures can be found at Board Policy 4.3.2bP
A brief cover letter explaining your interest in the pool, including how you meet the requirements and are qualified to perform the duties as listed in the "Examples of Duties" section of this job announcement. Please specify the top three disciplines that you are qualified to teach in
Current Resume
Please provide contact information (phone number and email address) for three professional references
Transcripts of all college level course work, including confirmation of degrees (unofficial copies acceptable (both sides), but official transcripts must be submitted prior to hiring). If transcripts are from an institution outside of the United States, applicants must provide a formal evaluation of their foreign degree(s) at the time of application. Contact the Human Resources Department for more information
If applicable, copy of California Community College Credential (both sides)

190

Culinary Attendant Resume Examples & Samples

Evaluates food services preparation; reports spoiled or unattractive food, defective supplies or equipment, and other unusual conditions to the supervisor
Ensures adequate level of food supplies for daily cooking needs; informs supervisor as needed to maintain sufficient supplies
Follows Department procedures to ensure the safe handling of all food items including covering, labeling, and dating of food items
Attends mandatory meetings and in-service education programs as scheduled by the Department and/or Medical System
Adheres to HACCP food handling and guidelines. Maintain temperature logs of prepared foods, holding refrigerators, etc
Maintains compliance with standards of operation for services especially guidelines for food handling and storage and Business Conduct Guidelines. Maintains all records, operational standards and reports necessary to comply with government and accrediting agency standards, regulations and codes

191

Culinary / Pastry / Baking Arts-faculty Resume Examples & Samples

Plan and organize instruction in ways which maximize student learning
Meet scheduled classes in accordance with college policy
Prepare, distribute and submit syllabi for all assigned sections in accordance with department and divisional policies
Employ appropriate teaching and learning strategies
Modify, where appropriate, instructional methods and strategies to meet diverse student’s needs
Employ available instructional technology when appropriate
Support classroom and online efforts to promote student success
Evaluate and return student work in a timely manner to promote learning
Maintain accurate records of student progress
Submit final grade rosters according to established deadlines
Maintain confidentiality of student information
Exercise stewardship of College facilities and materials
Attend departmental, divisional and College meetings and events as feasible
Maintain familiarity with College goals, mission and long-range plans

192

Senior Brand Manager, BU Culinary Resume Examples & Samples

Develop & implement category / brand strategy to assure company targets achievement on top line, profitability & market share growth
Developing adequate marketing-mix strategies and tactics in order to reach agreed yearly brands' objectives
Prepare and execute yearly brand plan according to agreed brand objectives in the form of volume, market share, profitability and communication levels
Facilitate the development of the long-term brands' plans in alignment with higher level corporate objectives and strategies
Brand positioning & communication development
Assure strong Innovation / Renovation pipeline for the brand
Manage the team as well as external & internal stakeholders to achieve business targets (advertising agencies, cross-function team)
Deep understanding of consumer needs & insights as well as trade structure of the Company and use it for developing strategies and commercial plans
Develop an efficient communication network within other functions to deliver the plan
Мarketing theory and practice
Brand Finance
Understanding of demand forecast process
Мethods and channels of the product advertising
Вasics of management

193

Culinary Intern Resume Examples & Samples

Hospitality education preferred
One year of culinary experience preferred
Flexible schedule required including, but not limited to: nights, weekends, holidays and overnights
Requires good interpersonal communication skills

194

Senior Manager of Culinary Development Resume Examples & Samples

Maximize the development of talent through regular performance coaching, performance reviews and presenting development opportunities
Lead strategic development of all new MTO, SBC, RTE and other food and beverage items/platforms. Defining and developing strategies that deliver relevant needs to consumers (eg. healthy, on the go, clean label…)
Work with vendors and the internal cross functional team to create products that strengthen the Sheetz brand
Develop new products and improve the existing offer to compete in current market conditions. Improvement include taste, flavor, customization, margin optimization and alternate sourcing
Prioritize new development based on the food strategy and immediate market needs
Validate food products defining opportunities for improvement and reorder intent
Apply research and development practices to all areas of the Sheetz foodservice offering including, equipment, kitchen layout, service…
Support all food research including focus groups, organoleptic, central location testing and consumer survey
Supervise the development of initial training material for all food products
Minimum of 7 years of R&D experience with a chain operation required
Experience with all types of restaurant equipment preferred

195

Culinary Utility Person Feathe Resume Examples & Samples

Transports food products from the production kitchen to restaurants
Follows all established food safety policies
Assists the Cook with the set-up for food preparation, buffet lines and serving the guest
Responsible for maintaining a clean and sanitary work area
Cleans food prep areas after meal period

196

Culinary Internship Resume Examples & Samples

Contributes input on recipes, product cuttings and recommendations to improve
Calculate nutritional info for recipes
Translating gold standard recipes into commercial products with R&D assistance
Development of menu concepts based on current culinary trends
Maintain kitchen environment according to company standards for cleanliness, organization, and functioning equipment/small wares
Basic understanding of ingredient interactions

197

Culinary Administrative Assistant Resume Examples & Samples

Assist in implementing a result driven comprehensive communicative Culinary plan consistent with our strategic vision
Assist in the Culinary planning process, communication and potential documentation/records management
Perform a variety of duties in the coordination, administration and implementation of Culinary tasks, events, processes
Coordinate and communicate with other departments Culinary requests and projects
Submitting and/or coordinating requisitions for goods and services in Culinary operations
Attends regularly scheduled BOH staff meetings

198

Culinary Services Cook Resume Examples & Samples

Prepares food according to recipes and picture perfect guidelines
Rotates stock to ensure FIFO
Keeps cooking and prep areas clean and sanitized
Ensure product quality
Ensures HACCP and Health Department standards are followed
Reports unsafe product or location issues directly to Leadership
Food products prepared and served in a timely manner
Conducts hourly food temperature checks and completes reports as such
Ensures proper levels of food are maintained to include "cook to order" for slow periods
Required to wear proper Personal Protective Equipment
Be able to direct and answer guest(s) questions about all aspects of the park
Any other tasks deemed necessary by the Leadership Team
High School Diploma helpful, but not necessary
Excellent communication skills, both oral and written
1 year or more cooking experience preferred with working knowledge of restaurant equipment
A strong sense of teamwork and a positive attitude
The ability to work varied and long shifts including weekends and holidays
Promotes Guest First Standards, Total Safety Culture, and Park/Departmental policies and procedures

199

Culinary Admin Resume Examples & Samples

Must have 1-2 years’ experience in similar position
Pre-opening experience will be an advantage
Strong communication, verbal, listen skills
Innovative, consistent, pro-active and reliable
Knowledge about HR & L&D related matters
Drive change, influence transitions, and actively seek and contribute to ideas and solutions for continuous improvement
Analyze, recommend, implement and evaluate streamlined processes, procedures, systems and methods for transactional administration to maximize efficiency and effectiveness
Monitor standards to strive for best practices based on available resources
Balance long and short term priorities to ensure current workflow is completed in an accurate and timely manner
Ensure observance of all government department regulatory requirements
Develop and implement effective internal communication tools within the business unit
Develop, implement and evaluate annual key objectives for the department
Identify administration and operational issues and implement solutions
Establish and maintain strong working relationships with associates and external agencies
Solve typical colleague issues and answer questions related to human resource policies and procedures
Maintain office efficiency and services by planning and organizing layouts and equipment
Prepare documents, reports and correspondence as required
Participate in the daily briefing with related topics and input
Take responsibility for own development and education

200

Culinary Coordinator Resume Examples & Samples

Assist with administrative duties, such as organizing the Executive Chef’s meetings and schedule, creating presentations, scheduling Kitchen Departmental meetings, writing and posting meeting minutes, maintaining the Kitchen Office filing system, and coordinating employee performance review completion
Manage Kitchen email, answer/redirect phone calls, respond to guest recipe requests, and prepare letters/memos upon request
Ensure the departmental payroll (Culinary, Notch8, IRD/RC) is accurately and efficiently recorded; liaise with the Payroll Department regarding any payroll issues, and distribute all Kitchen pay cheques
Ensure all requests from Catering & Conference Services (menus, dietary requirements, etc) are followed up with in a timely fashion
Assist with maintaining accurate records for Human Resources pertaining to WCB claims, Incident Reports, and Time-Off Request Forms
Responsible for all in-house menu printing for Notch8 (Daily Menus, Beverage Lists, Fresh Sheets, etc) and edits for quarterly In-Room Dining menu changes
Responsible for maintaining the Food Safe & Allergy Awareness Plan and documenting/responding to any alleged food poisoning issues
Maintain and action necessary items from Vancouver Coastal Health Audits and Ecosure Audit
Assist in creating and posting weekly schedules for Kitchen colleagues using Watson
Assist with the initial stages of recruiting, including scheduling interviews and preparing recruitment packages
Work with Engineering Department regarding maintenance concerns/requests
Assist and prepare standard menu recipes and costing cards using Birchstreet modules
Accurately order all required products through Birchstreet and liaison with all suppliers
Coordinating and validating Daily Food Cost Tracking sheet with Accounting & Receiving departments
Coordinate sourcing and costing of unique Banquet consumables requested via BEOs with Banquets and Receiving teams
Attend relevant Committee meetings, specifically Health & Safety and Service Plus
With the assistance of the Chief Steward, source and cost all necessary banquet equipment for new innovation project
Coordinate and keep accurate records for the Culinary Apprenticeship Program
Team player with strong initiative, a calm demeanor and professional approach
Previous work experience on computers and experience with MS Word, Excel, Outlook
Must have strong organizational and prioritization skills with previous administrative work experience
Strong business communication skills (composing faxes, letters) are necessary
Must be able to work effectively unsupervised and meet deadlines
Must understand food par levels, understand events and manage the food requirements
Operational experience with Birchstreet is an asset
Previous payroll administration experience would be an asset
Previous background in a Food & Beverage environment and a strong understanding of the demands of a large quantity kitchen environment would be an asset
A post-secondary education in Hospitality Management would be an asset

201

Work & Learn Culinary Intern Resume Examples & Samples

Prepares different types of food from the menu following recipe information
Portions the food and prepares dishes for serving
Packages to-go food
Keeps track of ingredient quantities and ensures full stock
Stores ingredients in dedicated containers
Cleans and sanitizes working surfaces, tools and utensils
Ensures proper cleaning of silverware, plates, glasses, etc
A completed CPCC application must be completed on-line
During the on-line application process, applicants will be prompted to upload or build a cover letter and resume
College transcripts (if required for the position) must be attached on-line in the "additional documents" section of the application process. Applicants that do not have an electronic copy of their transcripts, or find the electronic copy is rejected on-line due to the file size, may fax their transcripts to (704) 330-6066 for attachment to the on-line application
All applications must be received in the Human Resources office by 11:59pm on the closing date posted to be guaranteed for consideration. Applications of qualified candidates received after this date may be considered at the discretion of the hiring manager

202

Adjunct Faculty, Culinary Arts Resume Examples & Samples

Instructs students in courses in the Culinary Arts discipline. Provides learning activities that stimulate student involvement and encourage critical thinking
Serves on collegewide and departmental committees as needed. May assist with registration processes
Integrates life skills, interpersonal skills, and workforce development skills with academics
Prepares students for success to meet the stated requirements of Texas Higher Education Coordinating Board (THECB), Southern Association of Colleges Commission on Colleges (SACSCOC), and the American Culinary Foundation
May supervise student interns in external placements
Completes annual professional development as required by the American Culinary Federation and Austin Community College
Maintains regular office hours to assist students; responds to students' emails and voice mails in a timely fashion; performs accurate assessment of student performance
May perform other related tasks as assigned by the Department Chair, Dean, and/or Executive Vice President
Extensive knowledge of subject matter and relevant topics and issues in the teaching discipline
Knowledge of effective instructional techniques and innovative modes of course delivery adaptable to a variety of learning styles
Must be knowledgeable about and capable of using current technologies in the classroom and to convey online course content
Understanding the comprehensive mission and philosophy of community colleges
Sensitive issues relating to a diverse student body
Principles and practices associated with Servant-Leadership
Working cooperatively with colleagues
Must demonstrate creativity and innovation in the field, service in the profession, and/or the community
Effective planning, organizing, communication, and interpersonal skills including use of tact and discretion and the ability to meet deadlines
Effectively assisting and assessing student learning
Being punctual for classes and office hours
Maintaining an established schedule, including evenings and weekends, including possible multiple campus locations that may vary by semester
Three years work experience in the culinary industry
Successful college-level teaching in Culinary Arts
In accordance with SACSCOC accreditation standards: Associate degree in Culinary Arts, Hospitality Management, Food Science, or Hotel/Restaurant Management. SACSCOC requirements may differ depending on the courses taught within the discipline. For specific requirements by course, please see the current year Faculty Qualifications Table located at www.austincc.edu/facstaff/faculty-credentials
Successful college-level teaching in Culinary Arts preferred. Strong background in pastry and baking preferred
Bachelor's degree or higher in Culinary Arts, Hospitality Management, Food Science, or Hotel/Restaurant Management

203

Culinary Production Supervisor Resume Examples & Samples

Responsible for pre-preparation work necessary to facilitate production in a timely manner for meal periods and catering. Responsible for hands-on production work and for efficiently coordinating the work of others, including obtaining recipes, preparing specific items, assuring that all necessary items have been ordered and are on hand. Follow recipes and cook items using appropriate equipment as per recipe specifications, including frying, grilling, baking, steaming, broiling and sautéing
Assign daily duties to culinary staff to ensure timely preparation of items, anticipating customer volume and service requirements. Makes sure all health code procedures are followed includes but not limited too; temperature management, personal hygiene and sanitation. Routinely evaluates menu offerings with Chef/Manager and others on the risd dining team, evaluating quality, overall appearance/presentation, seasoning, flavor, nutrition and customer response. Gleans customer (and unit) satisfaction with menu offerings. Assist in merchandizing all foods prepared in unit
Assist in the purchasing of food items, ingredients and supplies; maintain working inventories. Test new products and makes recommendations. Stays current on trends in the industry
Assist in the over-site of maintenance and repair of equipment within the kitchen Enforces safety and sanitation standards; develops and implements cleaning schedules. Maintain daily cleanliness of all cooking areas, equipment, refrigerators and freezers. Responsible for day to day maintenance of daily log books; temperature, production, cleaning and GRU’s
Is an intrinsic part of the training program for new employees. Reviews all kitchen and production protocol. Reports any short-comings in training to Managers. Provides on-going training and in-services in production area. Has a pre-meal meeting to ensure all members of staff are familiar with what is being served
Retail cash handling experience
Valid driver’s license and clear driving record

204

Culinary Coordinator Resume Examples & Samples

Supervises student, on-call and temporary employees, and oversees the work of assigned regular employees in planning, preparing, and serving food and beverage items
Assists in establishing and oversees the maintenance of food service health, safety and sanitation standards
Determines and oversees the purchase of needed food, beverage and related service supplies, and assists in the determination of equipment needs
Monitors food and supply inventories in order to control costs and insure adequate supplies
Interviews, hires, trains, schedules, disciplines and evaluates student support staff
Conducts research into, develops, prepares, and oversees the preparation of diverse food and beverage items and menus within assigned cost parameters in order to facilitate and enhance food and beverage services
Calculates, maintains and analyzes past and current information in order to forecast food and beverage consumption
Meets regularly with food service employees in order to review menus and service needs, and oversee the preparation of upcoming meals and events
Develops and assists in developing systems, programs and ideas for implementation in order to control and minimize costs
Prepares and serves food and beverage items during family meals, special events or at other appropriate times, for recipe testing purposes, for staff training, during emergencies, and/or when otherwise needed
Maintains or increases knowledge in food and beverage preparation and service through coursework, readings, workshops, seminars or related activities
Researches indigenous specialty food products and recipes including current publications, Internet, libraries and actual contacts in the hospitality restaurant industry
Keeps abreast of health and safety issues pertinent to the food industry
Uses non-traditional and ethnic recipes that are not usual standard fare, conducts taste panels and maintain the highest level of quality control
Designs and presents creative menus for sit-down plated dinners, larger receptions with multiple food stations and off-site events
Designs specialty creations such as ice carvings, table layouts and decor

205

Culinary Platform Attendant Resume Examples & Samples

Use proper preparation and culinary techniques to prepare food required; including chopping, cutting, slicing, thawing, marinating and sautéing
Use proper knife skills required of menu and special orders to cut, chop, slice and julienne
Properly operate and sanitize all kitchen equipment
Use culinary knowledge of proper garnishing and plate presentations to create unique customer experience
Interact and improvise dishes directly with customers often in theatrical style
Set up serving stations and assembles and presents finished product to customers
Control food production to ensure freshly cooked products
Weigh, measure and use standard as well as creative techniques to assemble and prepare ingredients
Responsible for the proper handling, holding and storage of foods
Maintain a clean, sanitary and safe working environment. Use good sanitation and safety practices
Participate and assist with dining facility cleaning and other assigned duties during periods generally considered academic breaks
Graduation from high school or equivalent combination of education and experience is necessary
One year of full time experience in food preparation and use of kitchen equipment
Knowledge of kitchen safety practices
Ability to read weights and measures and the ability to weigh and measure ingredients
Ability to add, subtract, multiply and divide whole numbers and fractions
Knowledge of various methods of food preparation including sautéing, display cooking, deep frying, grilling and steaming etc
Ability to properly use knives and standard kitchen equipment
Ability and skill to prepare items utilizing proper methods and production timing to assure freshly cooked products are ready for continuous service
Occasional lifting of 26 to 75 pounds

206

Dining Service Culinary Coordinator Resume Examples & Samples

Works in units to test and/or correct recipes, observe recipe procedures and provide feedback
Plans and conducts training programs for food production and service staff in order to maintain quality standards and ensure conformity to prescribed menus
Coordinates special event planning by soliciting unit input, creating menu ideas, directing food presentations, decorations, staff training and event schedules
Coordinates committees that plan workshops, develop training manuals, and work on special projects
Researches professional journals and books in order to acquire standardized institutional recipes and nutritionally balanced menus for use in Campus Living Services. Researches new trends and improved methods of food service delivery
Produces a variety of reports and maintains documentation of past events. Maintains the Dining Service Library and recommends new publications
Tests and evaluates food products and equipment for use in Dining Service programs

207

Director, Culinary Services Resume Examples & Samples

Is the division incubation tank for creative culinary food solutions that will exceed consumer and client expectations
Crafts culinary development plan of innovative food solutions that will impact client site with consumer engagement
Has skills in wellness and local/sustainable food sourcing in crafting solutions based on client needs
Trains field and unit teams on culinary skills and retail innovations
Establish culinary goals by proactively monitoring and understanding culinary trends and effectively translate those trends into viable product concepts and sales solutions
Partner with product development teams on ideation and development of new culinary concepts and menu
Functions as a subject matter resource regarding culinary techniques, principles and processes (including sustainable food sourcing and wellness)
Supports the sales survey, proposal, and account opening process by lending technical expertise and training
Strong culinary knowledge and skills
Restaurant background
Strong retail analysis skills
Strong interpersonal skills to translate knowledge
Great self-starter
Able to manage effectively within a matrix leadership environment
Excellent written and oral skills
Excellent training skills

208

Director, Culinary Innovation Resume Examples & Samples

Feedback’s Priceless – I see more through your feedback
Own it – I own, drive and achieve key results
Thinking Forward – I think and act in a manner to deliver desired future results

209

Culinary Assistant Resume Examples & Samples

Set up of carts and buffets for catering functions for all areas
Assists and takes direction in preparing food for cooking, including cleaning, peeling, cutting vegetables, mixing ingredients, preparing sandwiches and traying food
Prepares food for distribution including cutting pies, placing individual servings on plates, setting up and maintaining serving line selections, etc
May operate cash register and perform related duties on a regular basis
Assists in the instruction of food service students
Assists in basic cooking such as boiling eggs, making toast, preparing hot dogs, etc
Relays orders and messages as required
Cleans dishes, trays, pots, pans and other cooking and eating utensils
Cleans tables and food service areas
Performs related duties as required or assigned
Ability to understand and follow written instructions
Ability to perform single arithmetic computations
Knowledge of personal hygiene and sanitation standards and the ability to maintain these standards
Ability to communicate with employees and customers at all levels
Ability to walk long distances
Ability to lift, push, pull or carry objects

210

Head of Culinary Excellence Resume Examples & Samples

Closely work with our Customer Experience team (F&B and Service Design) to facilitate fast decision making and speed up the time to market of new products and services than can enhance our overall F&B proposition
Collaborate with procurement teams to achieve cost-effective F&B services and ensure that new products or services are delivered in a timely manner
Cooperate with CPCS Production to ensure that new culinary propositions are feasible and can be produced in a cost-effective manner
Manage F&B services, equipment, logistics and operational delivery to meet the defined F&B proposition and conform to quality and safety standards/regulations
Be accountable for caterers and the selection of appointed suppliers
Be accountable for performance management through trend monitoring and the implementation of required actions relating to
Passenger satisfaction across all inflight catering services and meeting delivery standards
Meeting cost against target on all spend related to catering services
Caterer and supplier performance
Safety and security standards in relation to catering services activities and equipment
The internal quality assurance programme for catering services
Ensure that appropriate internal and external communications system, networks and procedures are in place and followed, ensuring that relevant information is communicated to concerned parties in ways that guarantee the best operational safety and qualitative efficiency
Ensure continuous improvement and greater efficiency through IT, change management and market research means
Understand your role in the Crisis Management Plan and full completion of responsibilities when required
Participate in crisis management drills, designed to ensure awareness and readiness, as required

211

Director, Culinary Innovation Resume Examples & Samples

Strategize, develop, and implement menus that meet the organizations goals for market impact, competitiveness, and satisfaction. Focus on regional factors, market impacts, and seasonal fluctuations in pricing and availability
Lead, develop, and embrace the organizations “Culinary Council”
Partner with Procurement Services to identify the highest level products within the defined scope of the origination
Maximize Group Purchasing Organization (GPO) compliance. Responsible for the Managed Order Guide (MOG) management and enablement through DSSI
Drive effective and meaningful compliance through vendor partnerships always seeking to balance quality, cost, and drive contract utilization rates (CUR)
Standardize partnerships and identify best practice/one-best-way strategies for all products and services
Lead and direct the culinary innovation for Holiday Communities in accordance with government regulations and company policies with focus on exceeding customer service expectations
Develop Community leaders (dining staff) through appropriate training, education, and coaching
Source innovative industry trends inclusive of business practices, equipment, and execution strategies to support the overall vision of the organization
Communicate objectives, reinforce high standards, monitor performance, and address significant challenges in partnership with field leadership
Develop, implement and maintain operational policies, procedures, and standards aimed at achieving defined goals and initiatives of the greater organization. This would include the enablement of the food management process through SureQuest
Responsible for compliance of our culinary philosophy, as well as the implementation of programs and standards (including pilot community projects)
Travel throughout the organizations community portfolio to identify gaps in performance, deficiencies in the brand, as well as recognize best practices and behaviors. Collectively, utilize learnings to support growth allowing Holiday Retirement to outplace the competition
Bachelors’ Degree (BS/BA) in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Mgmt. Culinary degree preferred
Minimum 10 years’ management experience in multi-unit, multi-concept district/region level role
Must have experience in the following: Independent Living, Assisted Living, and Memory Care environments
Experience with P&Ls and direct oversight for multi-unit operations
Track record in driving efficiencies and increasing customer satisfaction
Thrive in a fast-paces environment
Proven track record in leading culinary innovation and demonstrate ability to be leading edge in industry trends
Demonstrated team player that is comfortable interacting with all levels of the organization
Able and willingness to travel, often with little or no notice

212

Culinary Clerk Resume Examples & Samples

Six months of relevant experience and/or training or equivalent combination of education and experience
Extremely strong customer service oriented presence
Excellent ability to communicate effectively with visitors, residents and their family members, etc. at all levels of the organization
Excellent phone etiquette
Able to work with minimum supervision
Skilled in the use of computers and the Microsoft Office suite of applications
Ability to be accurate, concise and detail oriented
Able to maintain confidentiality of all resident information to assure resident rights are protected

213

Culinary Services Supervisor Resume Examples & Samples

Oversee all functions related to the safe and effective operation of the Culinary Services department
Responsible for the execution of all Culinary Services inventory policies and procedures. Must focus on controlling costs and managing waste
Ensure compliance with standard operating procedures and food safety regulations and procedures
Perform periodic performance evaluations of seasonal staff
Supervise and provide leadership to seasonal management team and team members
Responsible for warehouse requisitions and weekly inventory
Responsible for recruiting, training, scheduling seasonal staff, as well as labor control for both of the departments
Responsible for ensuring that all culinary services employees are aware of and adhere to all Guest Service standards and principles
Monitor cash handling procedures to ensure compliance with company policy
Responsible for the continued compliance with local Health Department sanitation guidelines and codes
Assist in the development of the Culinary Services annual business plan
Responsible for maintaining food and beverage presentation standards at all food service facilities
Operate optimally within allocated labor and expense budgets
Perform all other job duties as assigned
3 years' management and/or senior supervisory experience in theme park Culinary Services, restaurant management experience, or experience in multi-unit Culinary Services related field preferred
Must be able to work varied shifts and complete non-routine tasks as assigned
Experience supervising large teams and interfacing with all levels of management
Strong teamwork skills and ability to work productively across various departments
Ability to multi-task and have a keen eye for detail and follow up
Strong planning skills and ability to teach
Strong organizational skills and ability to manage multiple operations with minimal supervision
Certified in Safe Food Handling and responsible alcohol service (TIPS) or obtain certification within 60-days
Will be required to work various shifts as project and park needs dictate, including nights, weekends and holidays

214

Culinary Intern Resume Examples & Samples

Rising junior or senior majoring in Culinary Arts or related field, or in the second year if a two year program
Minimum overall GPA of 3.2
Demonstrated culinary skills
Able to lift 50 Lbs
A completed application via pfgc.com
Cover letter outlining the specific internship the student is applying for, why an internship is desired and qualifications for the internship
Transcripts showing cumulative grade point average and course work taken up to the time of application (include courses currently being taken during the semester of application)

215

Culinary Resume Examples & Samples

The ability to plan and develop menus for the hotel considering factors such as product availability, service cost, marketing conditions, number to be served, etc. Establishes and maintains appropriate food portions with respect to the hotel's pricing policy
The ability to treat employees at every level of responsibilities fairly and consistently to achieve high morale and minimum turnover
The ability to coordinate with the Executive Chef, Food and Beverage Director, the Executive Assistant Manger and the Director of Catering any special functions regarding food preparation and presentation, including additional costs and staffing requirements
The ability to communicate with the purchasing department to ensure a top quality and fair price
Twelve to fifteen years experience in kitchen covering all aspects of cooking
Very strong leader, communicator and trainer

216

Culinary Lead Resume Examples & Samples

Flexible schedule including AM/PM shifts, weekends, and holidays
Strong communication skills both verbal and written
Ability to assist others as a leader in the kitchen
Comfortable working all kitchen stations

217

Maggiano s Culinary Manager Resume Examples & Samples

Organize and conduct product/recipes analysis, food product tastings and presentations
Create new and modify existing recipes as needed to maintain the culinary relevance of the operation
Partner with the following teams: Supply Chain Management, Quality Assurance, Culinary Operations, Engineering and Marketing to design recipes that meet all required operational, food safety, quality and marketing needs
Manage day to day activities
Maintain professional relationships and process familiarity with key vendors
Conduct presentations and communicate effectively with all internal departments
Culinary expertise: theoretical understanding and practical application of culinary principles

218

Culinary Supervisor Resume Examples & Samples

Prepare large quantities of food, following standardized recipes, within required production schedule and sanitation standards
Reviewing, adjusting, and completing inventory with the Catering Chef and Executive Chef . Ensuring accuracy and completion of the inventory and ensuring adequate supplies and products are on hand
Maintains basic food recipes, preparation, service and storage sanitation principles
Direct food preparation in accordance with established standard of quantity, quality control, taste and presentation
Operational oversight with a hands on leadership style, with competencies of all areas of the food operation
Maintains a neat, clean, well-groomed appearance
Support the culinary department in ensuring compliance with health requirements, Health Department regulations, and Department of Labor regulations as they pertain to the operation
Dependable and able to meet schedule requirements (attendance and punctuality)
Provides leadership and guidance to team members in the preparation and serving of high quality and great tasting meals
Communicating with internal departments and attending meetings as appropriate
Assist with identifying and rectifying hazardous situations and eliminating risk to the company; taking safety precautions as necessary
Interpreting and ensuring compliance with Aramark policies, procedures, and guidelines, as well as applicable government, regulatory and/or accrediting agency standards and codes
Tasks & Responsibilities

219

Culinary Apprentice Resume Examples & Samples

If working with the public, anticipate the guests’ needs and respond appropriately with a sense of urgency
Take weekly assigned online classes for the program and successfully pass each week’s online quiz
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils
Be in constant communication with Assistant Cooks, Cooks, Lead Cooks and Sous Chefs

220

Culinary Apprenticeship Resume Examples & Samples

Must be currently enrolled in or have completed an entry level Culinary Arts educational program either through the Pro Start high school program or thorugh a University or Community College
Posess the aptitude and desire for learning the trade
Posess the basic mathematical skills associated with measurement and recipe costing
Effective use of a personal computer including basic knowledge of Microsoft Office software and ability to effectively utilize the internet as a learning tool
The Following costs are covered by the company
All textbooks and educational material
Knife kits, basic tools and equipment
Uniforms
Tuition for all applicable distance learning programs
Discounted meals during shifts
Costs to Apprenticeship
Apprenticeship one-time registration fee $105
Membership to the American Culinary Federation (good for 3 years) $150
Written exam fee (Certification as Certified Culinarian at end of program) $35

221

Culinary Associate Resume Examples & Samples

Serving patients, family members, employees and physicians appetizing, fresh meals with efficiency and in a caring a courteous manner
Preparing wholesome packaged grab-n-go salads, sandwiches, etc
Weighing, measuring and portioning ingredients and prepared foods
Maintaining a constant supply of coffee, tea, and other beverages
Safely handling of money, cash register, cash reports, and deposits
Ensuring the safe handling and care of workspace and food
Cleaning and sanitizing cooking pans, utensils, and dishes
Ability to push and pull wheeled carts
Ability to communicate effectively and follow oral and written directions

222

Culinary Associate Resume Examples & Samples

Serving residents, family members and staff fresh meals with efficiency and in a caring a courteous manner
Maintaining a constant supply of coffee, tea and other beverages
Cleaning and sanitizing cooking pans, utensils and dishes

223

Culinary Associate Resume Examples & Samples

Maintaining stock level of foods, beverages and related supplies at various locations throughout the facility
Maintaining a constant supply of coffee, tea, and smoothie beverages
Food service or customer service experience

224

Culinary Associate Resume Examples & Samples

Ensuring that dishes, utensils, pots and pans are clean, dry and stored appropriately
Maintaining stock levels of items for the room service line, cafeteria and production areas by specified deadlines
Cleaning and sanitizing work surfaces and equipment, and mopping floors
Taking and recording dish machine temperatures at each meal
Using appropriate protective equipment (PPE), food codes (Federal, Ohio, and HACCP) and good sanitation principles when completing tasks

225

Culinary Externship Resume Examples & Samples

Monitors safety in the kitchen
Experience in fast paced, culinary environment highly preffered
Must have knowledge of proper food handling and storage
Student should be in school earning college credit or looking for an internship/externship experience in the field

226

Culinary Chef Resume Examples & Samples

Assures effective National Account and Regional Account successes by providing expertise for new or improved products, processes, technologies and culinary consultative problem solving for the Foodservice operator customer as well as our Marketing and Sales Managers thus arming them with a competitive edge
Assures effective national account sales through the development of proprietary recipe products
Assures presentation, in all activities, of the Company’s quality image and leadership role in foodservice manufacturing capabilities to attract new and expanded foodservice business and improved profitability
Assures integrated management of all development activities and coordinates the transition of product and process development requests from the customer to R&D and vice versa
Assures that the development activities of the department adhere to established procedures for determining product and consumer acceptability
Search and abstract latest developments and foodservice market trends through trade and culinary literature, and personal contacts for possible application to Heinz and its customers
Control department expenditures within G.A. guidelines
Cultivate relationships with culinary peers at the customer level
Activities performed on a regular basis
Works with executive and management group to help define customer and product development objectives for the Company
Works with national accounts customer executives to develop new products and provide consultation on problems with a goal of expanding existing businesses and developing new ones
Participates in foodservice research and development projects, guiding priorities and assessing the results
Utilizes data from market research to identify foodservice market wants, needs and opportunities
Interact with Marketing, Sales, Manufacturing, and Research personnel to assure a timely completion of projects
Prepare monthly reports informing management of progress in prime project areas
Familiarity with food production processes, quality procedures and recipes for foodservice products
A Certified Executive Chef’s Degree or a Bachelors Degree in Food Science and/or Business. Specific courses in food chemistry, microbiology, sanitation, nutrition and engineering are extremely valuable
Experience in chain account kitchen and/or culinary product development
Experience in sales account calls highly preferred
Excellent communication and relationship building skills, project planning, data analysis, and computer literate
Excellent listening skills coupled with a strong passion for problem solving though culinary creations

227

Senior Manager, Global Culinary Ops Resume Examples & Samples

Ensure culinary brand standards are executed at the highest level through restaurant visits and positively coach partners and team members on opportunities for improvement and following through that improvements have been implemented
Provide culinary operation execution and strategic expertise in the development of menu items and innovation platforms and assist in the development of culinary and marketing related support materials
The execution of product showings, cuttings, and training seminars
Evaluate business opportunities based on local partner feedback, observations, data, and make recommendations that can achieve desired business results
Assist in developing strategic culinary plans by partnering with Global Operations and working closely with Global Franchisees to identifies targets and help establish realistic development projections and sales that relate to culinary
Support new restaurants by helping source new ingredients in country, manipulating recipes, and implementing standard processes and procedures
Win Together – I work across boundaries to achieve results
Thinking Forward – I think and act in a manner that achieves balanced results

228

Culinary Concierge Resume Examples & Samples

Customer orientation – establishes and maintains long-term customer relationships, building trust and respect by consistently meeting and exceeding expectations
Experience in hospital foodservice required, with 2-3 years diet office or customer service or related experience. Previous experience in healthcare patient foodservice and/or call center environment preferred
Computer experience with all aspects of food service to include but not limited to Diet Office and/or Call Center processes preferred

229

Culinary Assistant Resume Examples & Samples

Previous restaurant/food service experience (5 years)
Flexibility of scheduling is key to the position including days, nights and weekends as well as proper notification of shift availability
Wine Knowledge and Wine service knowledge
Set up and breakdown of own food station
Able to keep all working areas of the kitchen clean and free of clutter
Need to be organized, Self-starter
Must be California Serve Safe certified
Must possess a valid California Driver’s license or ID Card
Must be able to speak English fluently
Musts be able to interpret and follow written and oral directions

230

Culinary Open Interviews Resume Examples & Samples

Ability to provide incredible customer service
Possess teamwork, and diversity awareness
Seek opportunities to continuously learn
Properly handle, prepare, transport and store products; ensuing food and human safety practices are strictly adhered to

231

Extern, Culinary Resume Examples & Samples

Currently enrolled in a culinary training program and achieving a 3.0 GPA or higher
Possess a commitment to both quality service and food and beverage and culinary arts knowledge
Basic understanding of professional cooking and knife handling skills; safety, sanitation and food handling procedures
Ability to work calmly and effectively under pressure
Must have problem solving abilities and be self-motivated and organized

232

Assistant Culinary Unit Leader Resume Examples & Samples

Coordinates, oversees and executes all Culinary Operations at assigned location including menu planning and development, product/vendor management, production engineering, costing, and research and development. Appropriately escalates issues to Leadership team based on complexity and priority
Corporate Dining: cafeteria-style settings with breakfast, lunch, carry-out and packaged for retail products available five days per week
Blair Conference Center: banquet-style setting with breakfast, lunch, dinner, meeting snacks and off premise catering products and services available through advance reservation only, seven days per week
Westfield Country Club: multi-function property (a la carte, banquet, on course) with breakfast, lunch, and dinner seven days per week
Westfield Inn: multi-function property (a la carte, banquet) with breakfast seven days per week, and lunch and dinner through advance reservation only
Collaborates with other culinary leaders on product selection, menu alignment, standard operating procedures, quality control, technical training and shared use of culinary resources across all Hospitality food service locations
Assists Culinary Unit Leader in establishing, communicating and maintaining safety and sanitation standards, and a healthy, safe and compliant work environment
As directed, performs human capital management responsibilities including employee selection, performance management, coaching, and development. Manages priorities and workload distribution, and removes barriers that impede progress. Completes all personnel reporting duties
Contributes to the development and management of annual operating budgets and makes capital expenditure recommendations
Contributes to the annual business and workforce plans. Responsible for effective communication regarding these plans while ensuring needed approvals, and/or justifying variances and changes to plan
Interfaces with customers and business partners to develop and nurture relationships and to obtain ongoing feedback pertaining to operational performance
As directed, leads and/or participates in project teams and initiatives across business unit and company. Represents interests and needs of culinary operations and the Corporate Hospitality business unit while partnering and collaborating with key stakeholders, customers, and other departments to assure success across entire business unit and organization
Upholds Westfield’s core values and Hospitality Operations guiding principles when representing Westfield Group on and off campus
Travels occasionally in order to participate in special assignments, training, and/or travel between office locations
Minimum of three (3) years’ experience as sous chef, kitchen manager, or line cook in a similar culinary operational setting
Demonstrated experience supervising day-to-day operations in commercial kitchen
Strong working knowledge in culinary operations with demonstrated business acumen
Working knowledge of nutrition and dietetics
Demonstrated focus and commitment to customer satisfaction
Proven track record in safety and sanitation proactive management and compliance
Working knowledge of Point of Sale system, property management system and Microsoft Office software (e.g. Excel, Word, Outlook)
Minimum of two years formal culinary education or apprenticeship OR commensurate experience
A valid driver’s license and a driving record that conforms to company standards
Ability to work with frequent variations in temperature, hot and cold, typical of a commercial kitchen environment
Ability to remain on feet; standing and walking for extended periods of time throughout the work day
Ability to work evenings, and weekends
Ability to communicate effectively in a collaborative work environment utilizing various technologies such as: telephone, computer, web, voice, teleconferencing, e-mail etc

233

Culinary Apprentice Resume Examples & Samples

Participates in preparation for and service of varying hospitality events, meals and programs across various Westfield Home Campus locations. For Example
Westfield Group Country Club: multi-function property (a la carte, banquet, on course) with breakfast, lunch, and dinner seven days per week
Westfield Inn: multi-function property (a la carte, banquet) with breakfast seven days per week and catering products and services available through advance reservation only
Performs a wide-range of culinary and food service duties as directed including but not limited to: work station preparation, food prep (e.g. chopping vegetables, butchering meat, or preparing sauces), following recipes and cooking instructions to prepare foods for various events and orders, working with other culinary and food service workers in the kitchen to make sure that food is ready at the right time and in the right order, kitchen cleanup and maintenance (e.g. left-over food handling and storage, garbage disposal, utensil and supply cleaning, kitchen stocking, unloading delivery trucks, and inventory monitoring)
Develops an understanding of key concepts and appropriate F&B skill application through active participation and engagement in observation, training assignments and practice activities
Achieves the high standards of quality, production, cooperation, and service set by Westfield Group for our employees, guest and customers
Consistently reports to work on time, as scheduled. Prepares for and engages in work duties and development activities
Complies with all OSHA and Westfield safety/training/certification standards within required timeframes
Participates in networking events, job-shadowing experiences and teambuilding activities to build foundation work relationships, business acumen and professional development
Identifies resources and best practices to monitor pertinent industry activity and trends
Manages expenses in accordance with corporate guidelines
Travels occasionally in order to participate in training and other essential functions
Must be actively enrolled (or willing/able to enrolled within satisfactory timeline) in Cuyahoga Community College’s ACFEF Apprenticeship Program and satisfactorily maintaining compliance with the program requirements
Previous work experience
Ability and willingness to follow instructions, openness to coaching and development, desire to achieve advancement in the food & beverage field
Demonstrated solid oral, written and interpersonal skills resulting in the ability to interact with all levels within the organization
Demonstrated organization skills
Ability to travel as required
Ability to work effectively in a commercial kitchen environment for 40+ hours per week
Ability to work with frequent variations in temperature, both hot and cold, typical of a commercial kitchen environment
Ability to remain on feet; standing, walking (including climbing stairs) for extended periods of time throughout the work day
Ability to operate various commercial kitchen/cooking tools and equipment
Ability to work evenings, and weekends and holidays
Ability to work outdoors as needed

234

Culinary Intern Resume Examples & Samples

Assists business unit with work assigned to them. This often includes, but is not limited to, project work and coverage of day-to-day activities within the business unit
Actively participates in summer internship program events including Lunch & Learns
Conducts research and/or other work for projects assigned
May be responsible for department administrative and support duties
Develops business acumen through interactions and shadowing with other professionals
Attends business unit meetings as assigned
Creates and delivers presentations
Actively pursuing or within 1 year of receiving a secondary education degree with a related field of study
Proven ability to collaborate and work with a team
Demonstrated initiative and ability to work independently
Ability to work effectively in an office environment for 40+ hours per week (including sitting, standing and working on a computer for extended periods of time)
Ability to communicate effectively in a collaborative work environment utilizing various technologies such as: telephone, computer, web, voice, teleconferencing, e-mail, etc
Depending on assigned department, physical requirements may vary in severity

235

Culinary Assoc Resume Examples & Samples

Basic food preparation of hot and cold items
Grilling and cooking
Garnishing and food presentation
Specialty drink preparation
Basic production of baked goods
Cleaning responsibilities
Communicate and follow instructions and procedures
Prioritize and organize workload
Have excellent attention to detail
Be accurate and timely
Establish and maintain effective working relations
Be team-oriented
Represent the department to others in a professional and courteous manner

236

Culinary Services Supervisor Resume Examples & Samples

Exhibit interest in the culinary arts
Exhibit interest in industry trends
Exhibit leadership and team building skills
Exercise good judgment and make consistent decisions
Be able to operate and maintain departmental equipment
Represent the department and its programs in a positive, professional courteous manner
10 month/academic year position

237

Faculty, Culinary Arts Resume Examples & Samples

Instructs students in the Culinary Arts discipline. Provides learning activities that stimulate student involvement and encourage critical thinking
Utilizes innovative teaching strategies to meet the learning needs of a diverse student population: including interactive video technology; online format and other uses of technology
Maintains regular office hours to assist students; responds to students' emails and voice mails in a timely fashion. Responds to assignments and students' concerns in a timely manner; accurate assessment of student performance and timely filing of grades
Maintains professional competencies in the subject area and currency in instructional methodologies through professional associations and professional development
Plans and organizes syllabi, course work, study guides and other support material for the classroom setting as well as online learning. Participates in curriculum development, implementation, and review in accordance with college concerns
Participates in graduation, general assembly, and other official College functions. Serves as an academic advisor to assigned students
Serves on college-wide and departmental committees as needed
Performs other related tasks as assigned by the Department Chair, Dean, Associate Vice President, and/or the Executive Vice President
Extensive knowledge of the discipline, subject matter, and related and/or relevant topics and issues in the teaching discipline
Effective leadership, team building skills and a strong customer-orientation when working with diverse students, faculty, administration, community and business leaders
Effective assistance of student learning, using a variety of learning styles
Interacting with students of diverse backgrounds
Maintaining an established schedule that may vary by semester and that may include evenings and weekends and multiple campus locations
Maintaining confidentiality of student information
Demonstrated proficiency using computer applications, online resources, and other technologies for the classroom and online learning as well as to develop and build course content and perform administrative duties (posting office hours, syllabi, grades, etc.)
Six years or more preferred culinary management industry. Position of Executive Chef, Lead Chef, Banquet Chef, Pastry Chef
Prior college level teaching preferred
Team player with faculty and staff. Able to guide students with patience and clear understanding
In accordance with SACSCOC accreditation requirements: Bachelor's degree in Culinary Arts, Hospitality, Food Science or Hotel/Restaurant Management, or Associate degree in Culinary Arts, Hospitality, Food Science or Hotel/Restaurant Management
Experience using Blackboard and other online technologies and resources
O Strong knowledge of basic to advanced culinary techniques and principles

238

Dean of Culinary Center Resume Examples & Samples

Establishes and validates culinary curriculum for the H-E-B Culinary Academy
Drives content and delivery of Quick Tip Videos
Leading Class Demonstrations and Boot Camps for HEB partners
Working with Senior Leaders to achieve new and strategic HEB initiatives
Participate in product development activities when assigned
Continually Refining and Improving HEB Curriculum to adapt to new developments and best meet the needs of HEB partners at all skill and professional levels
Developing and Continually Improving Cost Control Measures at the HEB Instructional Culinary Academy
Developing and Continually Improving Inventory and Ordering Procedures at the HEB Instructional Culinary Academy
Evaluating and Assessing new Employees of the HEB Instructional Culinary Academy
Coordinating, Inspiring, and Managing the employees of the HEB Instructional Culinary Academy
15+ years experience in culinary education; course development and teaching
Classic formal culinary education
Certified Executive Chef or equivalent preferred
Certified Culinary Educator or equivalent preferred
Strong practical culinary experience in multiple channels; hotel, restaurant, school
Experience in teaching high-level students
Demonstrate a growing passion for food through ongoing certification, academia, and awards
Demonstrate continuous career growth over a sustained period
Strong knowledge of world flavors and emerging food trends
Some familiarity with PC computer applications including Word and Excel
Demonstrated ability to be a locally and regionally recognized ambassador for the culinary arts, through community involvement events

239

Culinary Supervisor Resume Examples & Samples

Ensure the correct storage of food, proper rotation, and dating and labeling
Take responsibility for station’s set up, breakdown, and all necessary advance prep
Knowledge of cooking techniques for prime rib (roasting)
Ability to cut close trim filets, boneless beef sirloin strip, boneless ribeye, french lamb chops, french veil chops and to trip prime rib after cooking all from the Hilton’s custom portioning program
Working knowledge of sauté, grill, and cold food preparation
Understand the importance of assisting in the control of food waste

240

Culinary Development Assistant Resume Examples & Samples

Manage all administrative duties for Ruth’s Chris Culinary Department
Must have working knowledge of Microsoft Office, Excel and Outlook and Quark
Proficient cooking skills and good culinary knowledge
Experience in operating standard commercial cooking equipment
Sound knowledge of food safety and handling
Possess effective written and verbal communication skills; ability to communicate with managers in the field and executive team
Experience with standard office equipment
Ability to multi-task and work under minimal supervision
College Degree, 2 year minimum
Culinary Certification or 2 year AOS degree preferred
2+ years of in restaurant kitchen experience preferred
Some work in an office environment preferred
Food Safety and Sanitation Certificate required

241

Culinary Innovation Chef Resume Examples & Samples

Use highly-developed creative culinary and artistic skills to provide consistent menu ideas related to concept needs and objectives. Establish continuous “gold standard” food prototypes delivering front end menu pipeline fillers
Works in collaboration with operational stakeholders, develops and documents recipes and innovative concepts and menus that meet enterprise goals in food safety, food allergen safety, and wellness of our Guests, food sustainability, ethnic diversity, seasonality and fiscal responsibility
Responsible for new product specification development supported by minimum of 40% hands on creation/bench time. Responsible for development of new recipes from start to finish, including; testing, costs and presentation. Work hands-on with products from ideation to commercialization
Transforms food innovation into commercialization/ scalable capabilities (Innovation – Test – Analysis – Implement)
Maintain and update complete library of recipes, ingredients, specifications and procedure manuals, including regional/ seasonal items. Provide and ensures accurate collation of information towards ingredient, recipe and finished product costing
Management of R&D staff with focus on team and personnel development
Work in collaboration with stakeholders to support cross-functional projects and teams
Uses Microsoft PowerPoint and other software to create internal and external presentations. Also may edit material and provide basic instruction to presenters. Strong design sense and organizational skills are required
Participate and provide support to Innovation Teams including obtaining competitive products and promotions, evaluating the competitive landscape and writing reports
Partner with Supply Chain team to refine product or specifications to deliver and execute quality product consistently
Attendance at new product or ingredient production runs as necessary with a focus on spec finalization and quality validation
Participate in team meetings, product tastings, and presentations to NABT, FAC and BOD
Ability to think outside the box and translate that idea into an executable product. Capable of creating a prototype product from an idea to executable culinary items
Theoretical understanding and practical application of culinary principles. Knowledge of food identification and quality standards
Understanding of chain restaurant concepts
Ability to translate Guest and consumer insights or trends into relevant food solutions / options
Demonstrated understanding of food manufacturing to enable creative standards to translate gold standard recipes to commercialized food products while keeping consistent with cost and quality
Knowledge of financial analysis and statistical reporting skills - Perform sensory and analytical evaluation of products
Able to communicate in both written and verbal form with conviction and credibility, adapting message to suit level of audience. Communicates with poise, polish and professionalism with team, field, franchisees and vendor partners
The ability to accept constructive feedback on a dish without taking it personally is essential to moving big ideas forward to success. Understanding that great ideas take time, work and adjustments to develop into executable items
Culinary Degree or commensurate experience and/ or training
7+ years of menu category development and operations experience, demonstrating a record of progressively increasing responsibility
Minimum of 5 years’ management experience
Experience working with a multi-unit retail brand organization, restaurant group or grocery chain with strong quality market position
New innovative products experience, i.e. new brand creation, major line extensions, brand upgrades
A demonstrated track record of managing with collaboration that enables business decisions to be made with consideration of ROI, consumer satisfaction and engagement
Excellent writing and presentation skills in range of formats
Strong computer skills, including Microsoft Office platforms

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