481 Food Safety Jobs

We are Licious and we are a Bengaluru based meat and seafood company founded in 2015 by Abhay Hanjura and Vivek Gupta, our founders, foodies and friends. We pride ourselves on being Indias most successful D2C food-tech brand operating in 20 cities across the country delighting over 32 lac customers with our de-licious fresh meat and seafood! Think you have what it takes to be the magic ingredient in the recipe that is Licious? Read on... What makes the role meaty? Conduct GMP and food safety audits for the stores Monitor and ensure store ambience and hygiene Preparation of audit reports, circulation of audit reports to concerned stakeholders and closure of Non-conformance with an RCA & CAP with a timeline Impart GMP & food safety training to the food handlers and the frond end operations team Coordinate for pest control activities across stores, ensure adherence of schedule, review the effectiveness of pest control treatments Ensure FSMS documentation is up to date Resolve customer complaints with proper RCA & CAPA Coordinate with internal and external labs for product testing and ensure compliance with FSSAI requirements Ensure stores comply with the regulatory requirements with respect to central/state laws. Coordinate with internal legal team Conduct market visits for product quality benchmarking Reduce quality rejections through better practices and solutions Coordinate with projects and maintenance team with respect to quality and food safety Preventive maintenance of equipment, new store opening etc. We hope that you have.. Qualification: Graduate /postgraduate in Food Technology /Food Microbiology Experience: 2-4 years in reputed food and grocery retailing /QSR/Food manufacturing /related industry- Exposure to frozen /refrigerated products/meat & seafood Skills and Technical Know- Awareness in HACCP, FSMS, Awareness in food spoilage and hand on experience in spoilage analysis (Chemical/Physical/Biological), food safety regulatory requirements, and industrial best practices. Internal/external auditing experiences.

ENVIRONMENTAL HEALTH AND SAFETY RESEARCH & DEVELOPMENT CENTRE is looking for Food Analyst to join our dynamic team and embark on a rewarding career journey Product Development: Work on the creation of new food products or the improvement of existing ones. This involves experimenting with ingredients, flavors, textures, and formulations to develop appealing and marketable products. Quality Control: Monitor and assess the quality and safety of food products through various analytical and sensory testing methods. Ensure products meet regulatory standards and quality specifications. Food Testing: Conduct laboratory tests and analyses on food samples to check for factors such as nutritional content, microbiological safety, chemical composition, and sensory attributes (taste, texture, aroma). Regulatory Compliance: Stay updated on food safety regulations and ensure that food products meet all legal requirements, labeling regulations, and health standards. Microbiological Analysis: Examine food samples for the presence of pathogens, spoilage microorganisms, and other contaminants to ensure food safety. Chemical Analysis: Conduct chemical analyses to determine the composition and content of nutrients, additives, preservatives, and other chemical compounds in food products. Sensory Evaluation: Organize sensory panels or consumer taste tests to assess the taste, texture, color, and aroma of food products. Use this information to make improvements. Shelf-Life Testing: Evaluate and determine the shelf life of food products by monitoring their stability and quality over time. Qualification : MSC / BSc/M.Tech Work Experience : Experience require in NABL and BIS Audit, FSSAI Documentationc)Validation, Preparation of SOP

The Kitchen Support Expert Supervisor is responsible for overseeing the daily operations of the kitchen, ensuring high standards of food quality and hygiene, and leading a team of kitchen staff to deliver exceptional service. Responsibilities Supervise daily kitchen operations to ensure high standards of food quality and hygiene. Manage inventory and ensure proper stock levels are maintained at all times. Train and mentor kitchen staff on best practices, recipes, and safety procedures. Assist in menu planning and development in collaboration with the head chef. Monitor and enforce food safety regulations and kitchen cleanliness standards. Coordinate with suppliers and vendors for procurement of kitchen supplies. Handle customer inquiries and feedback related to food services. Skills and Qualifications 1-4 years of experience in a kitchen support or supervisory role. Strong knowledge of food safety and sanitation practices. Ability to manage a team and work collaboratively with kitchen staff. Excellent communication and interpersonal skills. Proficient in inventory management and basic financial principles. Familiarity with kitchen equipment and tools, including their maintenance and operation. Strong organizational skills with the ability to multitask and work in a fast-paced environment.

Job Summary: We are seeking a dedicated and detail-oriented Quality In charge to join our Quality Assurance team in the Premium Fruits division. The ideal candidate will be responsible for ensuring that all products meet the required quality standards and comply with regulatory requirements. This role involves monitoring, inspecting, and evaluating processes and finished goods, as well as coordinating with suppliers, internal departments, and external stakeholders to maintain the highest standards of quality across the supply chain. Key Responsibilities: Quality Control Inspections: Perform routine quality inspections on incoming raw materials, in-process goods, and finished products, ensuring they meet the established specifications for quality, size, color, ripeness, and packaging standards. Product Testing: Conduct physical, chemical, and microbiological testing of fruits and vegetables to assess quality, safety, and freshness. Documentation & Reporting: Maintain accurate records of quality inspections, product tests, non-conformance reports, and corrective actions. Prepare and present regular quality reports for management review. Compliance: Ensure adherence to local and international food safety standards. Supplier Quality Management: Collaborate with suppliers to ensure the quality of raw materials meets specifications. Perform supplier audits and assist in resolving any quality issues with external partners. Continuous Improvement: Identify opportunities for process improvements in product quality and efficiency. Work with the production team to implement corrective and preventive actions as required. Training & Education: Provide training and guidance to production staff on quality control procedures, safety regulations, and best practices to minimize defects and ensure consistent product quality. Customer Complaints & Feedback: Address and resolve any customer complaints related to product quality. Work to find root causes and implement corrective actions to prevent recurrence. Food Safety Audits: Participate in internal and external audits and inspections, ensuring the company complies with all relevant food safety regulations and certifications.

The E xecutive Chef person is primarily responsible for planning, administering and supervising the overall total responsibility of all the kitchens, banquets, and culinary staff for leading these areas. The Food Production & Service manager is responsible for leading by example and developing their staff as assets for the kitchen and restaurant. Direct food preparation, production, and control for all food outlets and banquet facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, training employees and ensuring a high level of Guest satisfaction. JOB RESPONSIBILITIES: Operations(Kitchen) Handling multiple outlets serviced from Central Kitchen. Efficiently and accurately maintained accounting procedures which included cost control, inventory, shrinkage control, etc. Checked the quality of raw and cooked food products to ensure that standards were met. Determined how food should be presented and created decorative food displays. Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws. Supervise and coordinate activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Develop and implement guidelines and control procedures for purchasing and receiving areas. Establish goals including performance goals, budget goals, team goals, etc. Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety. Manage controllable department expenses including food costs, supplies, uniforms, and equipment. Work closely with vendors to obtain the highest quality offerings at the most reasonable price. Provide direction for menu development. Determine how food should be presented and create decorative food displays. Recognize superior quality products, presentations, and flavor. Control the elements that determine profit and loss. Responsible for all major kitchen/restaurant operating expenses. Set margins and manage the business against projections. Daily Coordination with concerned F&B team for food pickup, setting-up stations, compliance in Catering and special diets Coordinated purchasing of all inventory required for daily business operations. Managed and assisted in daily prep work to maintain quality control. Handling QSR outlets and knowledge of ISO standards to be maintained as per SOP. Carried out all operations including pack meal delivery. Train and supervise staff. Ensure all food safety procedures are strictly adhered to according to sanitary regulations Implement appropriate strategies to resolve adverse trends and improve sales. Maintain safe working conditions. Follow company policies and procedures regarding handling cash, property, products, and equipment. Audit inventory levels to ensure product availability, and order products as necessary. Guest Satisfaction Analyzed food selection and replaced it with more popular items. Researched and developed Restaurant menu to include recipes, graphic work, design, and menu pricing. Plan food and beverage menus considering clients preferences and special requests (for example healthy meals for children) Analyzed sales budget, gross margin and profit, and loss reports weekly to project future sales trends and to create an efficient sales model Nurture friendly relationships with customers to increase loyalty and boost our reputation Coordination with all ONLINE channels to boost Restaurant Sales. Provided training and education to employees including orientation, development, and methods of connecting customers with the right products. Responsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products and menu concepts. Interact with guests to obtain feedback on product quality and service levels. Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive ongoing training to understand guest expectations. Required Skills: Excellent communication and interpersonal skills, Strong organizational and time management skills, Multitasker, Knowledge of billing software and MS office, and Data Analyse skill. Experience Required: 10 years of experience in the culinary, food and beverage, or related professional area Qualification: 3-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area, equivalent to Shoe chef.

The Food Production & Service manager is primarily responsible for planning, administering, and supervising the overall total responsibility of all the kitchens, banquets, and culinary staff for leading these areas. The Food Production & Service manager is responsible for leading by example and developing their staff as assets for the kitchen and restaurant. Direct food preparation, production, and control for all food outlets and banquet facilities and ensure that the kitchen provides fresh, appealing, properly flavored foods while focusing on food costs including assigning tasks to employees, enforcing cleaning and safety standards, conducting meetings, maintaining inventory, training employees and ensuring a high level of Guest satisfaction. Job responsibilities: Operations Handling multiple outlets serviced from the Central Kitchen. Efficiently and accurately maintained accounting procedures which included cost control, inventory, shrinkage control, etc. Checked the quality of raw and cooked food products to ensure that standards were met. Determined how food should be presented and created decorative food displays. Ensured excellent customer service to all customers Provided training and education to employees including orientation, development, and methods of connecting customers with the right products. R esponsible for the development and enhancement of the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products and menu concepts. Responsible for maintaining the quality of food products and ensuring consistency in food delivery and standards. Ensure that all goals are geared toward exceeding guests expectations. Participate in long-range planning. Responsible for the selection, training, and development of the personnel within the department; planning, assigning, and directing work: appraising performance; rewarding and disciplining employees; safety; addressing complaints and resolving problems; and overseeing departmental matters as they relate to federal, state and local employment and civil rights laws. Review staffing levels to ensure that guest service, operational needs, and financial objectives are met. Supervise and coordinate activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Develop and implement guidelines and control procedures for purchasing and receiving areas. Establish goals including performance goals, budget goals, team goals, etc. Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety. Manage department controllable expenses including food costs, supplies, uniforms, and equipment. Work closely with vendors to obtain the highest quality offerings at the most reasonable price. Provide direction for menu development. Determine how food should be presented and create decorative food displays. Recognize superior quality products, presentations, and flavor. Improve service by communicating and assisting individuals in understanding guest needs, providing guidance, feedback, and individual coaching when needed. Interact with guests to obtain feedback on product quality and service levels. Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations and parameters. Ensure employees receive ongoing training to understand guest expectations. Control the elements that determine profit and loss. Responsible for all major kitchen/restaurant operating expenses. Set margins and manage the business against projections. Daily Coordination with concerned F&B team for food pickup, setting-up stations, compliance in Catering and special diets Coordinated purchasing of all inventory required for daily business operations. Managed and assisted in daily prep work to maintain quality control. Handling QSR outlets and knowledge of ISO standards to be maintained as per SOP. Carried out all operations including pack meal delivery. Train and supervise staff. Ensure all food safety procedures are strictly adhered to according to sanitary regulations Work closely with management to meet revenue objectives. Implement appropriate strategies to resolve adverse trends and improve sales. Maintain safe working conditions. Follow company policies and procedures regarding the handling of cash, property, products, and equipment. Audit inventory levels to ensure product availability, and order products as necessary. Should be a Multitasker who can handle multiple outlets in a proper manner as per company standards and policy. Marketing & Guest Satisfaction Analyzed food selection and replaced it with more popular items. Researched and developed Restaurant menu to include recipes, graphic work, design, and menu pricing. Plan food and beverage menus considering clients preferences and special requests (for example healthy meals for children) Analyzed sales budget, gross margin, and profit and loss reports weekly to project future sales trends and to create an efficient sales model Nurture friendly relationships with customers to increase loyalty and boost our reputation Coordination with all ONLINE channels to boost Restaurant Sales. Promoting and engaging with potential targets, converting them into customers and eventually, ambassadors for the centre both online and offline Target Regular customers, Schools, Institutes, Corporate, Booker's, and Event Organizer. Promoting other outlets of our company assisting guests in filling out the online feedback form and providing us the ratings. Required Skills: Excellent communication and interpersonal skills, Strong organizational and time management skills, Multitasker, Knowledge of billing software and MS Office. Experience Required: Proven working experience as an Ex. Chef cum FNB Service manager with at least 10 years experience. Qualification: A Bachelor's degree in Hotel Management or related field. Time: Can be morning, general, or evening shift according to requirement. The normal shift will be in the evening (1 PM-11 PM) or as required.

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None

We are seeking an experienced Head Chef to lead our kitchen team and create exceptional culinary experiences. The ideal candidate will have a passion for food, strong leadership skills, and the ability to manage kitchen operations efficiently. Responsibilities Design and implement new menu items that align with the restaurant's concept. Manage kitchen staff, including hiring, training, and scheduling. Ensure food safety and sanitation standards are met at all times. Monitor food inventory and order supplies as necessary. Control food costs and manage kitchen budgets effectively. Maintain high levels of food quality and presentation standards. Collaborate with restaurant management on promotional events and menu changes. Skills and Qualifications 4-9 years of experience in a high-volume kitchen environment. Culinary degree or equivalent professional experience. Strong leadership skills and ability to manage a team. Excellent knowledge of food safety and sanitation regulations. Proficiency in various cooking techniques and cuisines. Ability to work in a fast-paced environment and handle multiple tasks simultaneously. Strong communication and interpersonal skills. Creativity in menu planning and food presentation.

Prepare special meals or substitute items Regulate temperature of ovens, broilers, grills, and roasters Pull food from freezer storage to thaw in the refrigerator Ensure proper portion, arrangement, and food garnish Maintain food logs Monitor the quality and quantity of food that is prepared Communicate assistance needed during busy periods Inform Chef of excess food items for use in daily specials Inform Food & Beverage service staff of menu specials and out of stock menu items Ensure the quality of the food items Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist Prepare cold foods Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets Anticipate and address guests service needs Speak with others using clear and professional language Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees Ensure adherence to quality expectations and standards Stand, sit, or walk for an extended period of time Reach overhead and below the knees, including bending, twisting, pulling, and stooping PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience

the palms is looking for Commi Chef to join our dynamic team and embark on a rewarding career journey Assist senior chefs in food preparation and cooking Clean and chop ingredients and prepare them for cooking Measure and mix ingredients according to recipes Operate kitchen equipment, such as ovens, stoves, and grills Follow food safety and hygiene guidelines Basic knowledge of cooking techniques and ingredients Ability to follow recipes and instructions accurately Good communication and teamwork skills

Fever99 healthcare is looking for Dietician to join our dynamic team and embark on a rewarding career journey Assessment:Conduct comprehensive assessments of clients' dietary needs, health conditions, and lifestyle Analyze clients' dietary habits, medical history, and nutritional requirements Diet Planning:Develop personalized dietary plans based on individual health goals, dietary restrictions, and preferences Recommend appropriate food choices, portion sizes, and meal timing Nutritional Counseling:Provide clients with nutritional education and guidance to help them make informed food choices Explain the importance of balanced nutrition and its impact on overall health Monitoring and Follow-Up:Monitor clients' progress and adjust dietary plans as needed Track changes in clients' health and nutritional status over time Specialized Diets:Create specialized diet plans for clients with specific medical conditions (eg, diabetes, heart disease, food allergies, eating disorders) Stay current with the latest nutritional research and developments Client Education:Educate clients on how to read food labels, understand nutritional content, and make healthier food choices when shopping or dining out Documentation:Maintain accurate and confidential records of clients' dietary assessments and progress Collaboration:Work closely with other healthcare professionals, such as doctors, nurses, and therapists, to provide comprehensive patient care

Express Hotels is looking for Restaurant Manager to join our dynamic team and embark on a rewarding career journey Manage staff schedules and ensure that all staff are trained and providing excellent customer service Order and manage inventory, including food, drinks, and supplies Ensure that all health and safety standards are followed, including food safety regulations Maintain financial records and budgets, including managing cash flow and payroll Develop and implement marketing strategies to increase customer traffic and sales Address customer complaints and concerns in a timely and professional manner Collaborate with the owner and other managers to develop and implement long-term goals for the restaurant Hire and train staff members. Ensure that health and safety protocols are adhered to. Keep a meticulous record of income and expenses. Order ingredients in the correct quantities for the kitchen staff. Communicate with customers to receive feedback and manage complaints. Open and close the restaurant on time.

Express Hotels is looking for Assistant Restaurant Manager to join our dynamic team and embark on a rewarding career journey Manage staff schedules and ensure that all staff are trained and providing excellent customer service Order and manage inventory, including food, drinks, and supplies Ensure that all health and safety standards are followed, including food safety regulations Maintain financial records and budgets, including managing cash flow and payroll Develop and implement marketing strategies to increase customer traffic and sales Address customer complaints and concerns in a timely and professional manner Collaborate with the owner and other managers to develop and implement long-term goals for the restaurant Hire and train staff members. Ensure that health and safety protocols are adhered to. Keep a meticulous record of income and expenses. Order ingredients in the correct quantities for the kitchen staff. Communicate with customers to receive feedback and manage complaints. Open and close the restaurant on time.

As the Director of Food & Beverage , you'll be the strategic leader for all food and beverage operations at our property, encompassing Restaurants/Bars, Room Service, and Banquets/Catering. You'll drive the development and execution of departmental strategies, ensuring alignment with brand standards, maximizing financial performance, and continually enhancing both guest and employee satisfaction. Key Responsibilities Strategic Leadership: Function as the strategic business leader, setting expectations and holding the F&B leadership team accountable for service behaviors and operational excellence. Oversee the implementation of brand service strategies and initiatives. Financial Management: Develop and manage the F&B budget, monitor sales against goals, and implement strong cash and liquor control policies. Make recommendations for capital expenditure (CAPEX) and analyze financial reports to ensure profitability without compromising service. Team Leadership & Development: Lead, influence, and motivate the F&B team. Foster mutual trust, respect, and collaboration. Identify developmental needs, provide coaching, and ensure ongoing communication and training within the department. Drive innovation and adapt to market trends. Exceptional Customer Service: Ensure service that consistently exceeds customer expectations and fosters loyalty. Actively seek guest feedback, address issues promptly, and empower the team to deliver outstanding guest experiences. Share insights from guest satisfaction data to drive continuous improvement. Human Resources & Compliance: Guide and direct F&B subordinates, including performance management, hiring, and fair treatment. Ensure compliance with all company policies, standards, and legal obligations related to food and beverage operations. Candidate Profile Education & Experience: High school diploma or GED with 6 years in F&B, culinary, or event management. OR 2-year degree in Hospitality/F&B Management with 4 years in related areas. Skills: Strong understanding of customer service, financial resource management, business administration, strategic planning, and operational resource utilization.

As a Chef de Partie - Continental , you'll be a vital part of our culinary team, specializing in Continental cuisine. You'll be responsible for preparing high-quality dishes, ensuring every plate meets our exacting standards for taste, presentation, and portioning. Your expertise in managing cooking temperatures, monitoring food quality, and supporting the overall kitchen operation will be key to delivering exceptional dining experiences for our guests. Key Responsibilities Food Preparation & Quality: Prepare and cook food strictly according to recipes, quality standards, presentation standards, and the food preparation checklist. Prepare special meals or substitute items as required. Regulate temperature of ovens, broilers, grills, and roasters precisely. Pull food from freezer storage to thaw safely in the refrigerator. Ensure proper portion, arrangement, and garnish for all dishes. Monitor the quality and quantity of food that is prepared throughout your shift. Prepare cold foods with precision and artistry. Inform the Chef of any excess food items that can be utilized in daily specials. Communicate assistance needed during busy periods to maintain smooth operations. Inventory & Communication:Maintain food logs accurately. Inform Food & Beverage service staff of menu specials and any out-of-stock menu items. Team Support & Leadership:Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Serve as a role model for culinary excellence and professionalism. Safety & Compliance:Follow all company and safety and security policies and procedures diligently. Report maintenance needs, accidents, injuries, and unsafe work conditions to the manager immediately. Complete all required safety training and certifications. Ensure your uniform and personal appearance are clean and professional. Maintain confidentiality of proprietary information and protect company assets. Ensure adherence to quality expectations and standards in all aspects of food preparation and kitchen operations. Guest & Team Relations:Anticipate and address guests service needs indirectly through impeccable food quality. Speak with others using clear and professional language. Develop and maintain positive working relationships with colleagues; support the team to reach common goals; and listen and respond appropriately to the concerns of other employees. Physical Requirements Stand, sit, or walk for an extended period of time. Reach overhead and below the knees , including bending, twisting, pulling, and stooping. Preferred Qualifications Education: Technical, Trade, or Vocational School Degree in Culinary Arts or a related field. Related Work Experience: At least 3 years of related work experience as a Continental Chef or similar role.

Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience.

Prepare ingredients for cooking by portioning, chopping, washing, and storing items properly. Wash and peel fresh produce; weigh, measure, and mix ingredients accurately. Cook and prepare food items following recipes, presentation standards, and quality guidelines. Operate and monitor kitchen equipment such as ovens, stoves, grills, microwaves, and fryers. Check food temperatures and appliance settings to ensure proper cooking and storage conditions. Set up and break down workstations efficiently and maintain cleanliness of tools and prep areas. Prepare cold foods and serve items in appropriate portions using correct serving vessels. Wash and disinfect kitchen tools, surfaces, and equipment in compliance with sanitation standards. Follow all company safety and sanitation protocols, and report any incidents or maintenance needs. Maintain a clean and professional appearance and communicate clearly with colleagues. Work collaboratively with kitchen team members to support overall operational goals. Adhere to company standards and quality expectations during the full work shift.

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results. CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Maintains food preparation handling and correct storage standards. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for the restaurant. Communicates production needs to key personnel. Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all applicable laws and regulations. Follows proper handling and right temperature of all food products. Estimates daily restaurant production needs. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and creates decorative food displays. Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Leads shift teams while personally preparing food items and executing requests based on required specifications. Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensuring and maintaining the productivity level of employees. Ensures employees are cross-trained to support successful daily operations. Ensures employees understand expectations and parameters. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Establishing and Maintaining Restaurant Kitchen Goals Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc. Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work. Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Effectively investigates, reports and follows-up on employee accidents. Knows and implements company safety standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Sets a positive example for guest relations. Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. Empowers employees to provide excellent customer service. Handles guest problems and complaints. Interacts with guests to obtain feedback on product quality and service levels. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes. Manages employee progressive discipline procedures. Participates in the employee performance appraisal process, providing feedback as needed. Uses all available on the job training tools for employees. Assists as needed in the interviewing and hiring of employee team members with appropriate skills. Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Attends and participates in all pertinent meetings.

As a Hygiene Officer , you'll be the champion of cleanliness and food safety across our operations. Your role is critical in supervising and coordinating all activities to ensure strict compliance with hygiene and food safety standards. You'll be the expert, advising on proper food handling, training new hires, identifying risks, and implementing preemptive actions to uphold the highest levels of safety and quality for our guests and employees. Your Responsibilities Hygiene & Food Safety Oversight: Supervise and coordinate operations to ensure full compliance with all hygiene and food safety standards. Advise on proper food handling practices and deliver comprehensive food hygiene training for all new hires and trainees. Identify key areas of risk in various food operations and implement preemptive remedial actions to prevent issues. Provide technical advice on product labeling issues to ensure fulfillment of all government requirements. Ensure adherence to quality expectations and standards across all relevant areas. Team Support & Professionalism: Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. Follow all company and safety/security policies and procedures ; report maintenance needs, accidents, injuries, and unsafe work conditions to your manager; and complete all required safety training and certifications. Ensure uniform and personal appearance are clean and professional ; maintain confidentiality of proprietary information; and protect company assets. Address guests service needs indirectly by ensuring the highest hygiene standards. Speak with others using clear and professional language . Develop and maintain positive working relationships with colleagues; support your team to reach common goals; and listen and respond appropriately to the concerns of other employees. Physical Requirements Stand, sit, or walk for an extended period of time. Reach overhead and below the knees , including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Preferred Qualifications Education: Bachelor's degree from an accredited university or college in Environmental Health or Culinary Arts. Related Work Experience: 2 to 4 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None.

As a Hygiene Officer , you'll be the champion of cleanliness and food safety across our operations. Your role is critical in supervising and coordinating all activities to ensure strict compliance with hygiene and food safety standards. You'll be the expert, advising on proper food handling, training new hires, identifying risks, and implementing preemptive actions to uphold the highest levels of safety and quality for our guests and employees. Your Responsibilities Hygiene & Food Safety Oversight: Supervise and coordinate operations to ensure full compliance with all hygiene and food safety standards. Advise on proper food handling practices and deliver comprehensive food hygiene training for all new hires and trainees. Identify key areas of risk in various food operations and implement preemptive remedial actions to prevent issues. Provide technical advice on product labeling issues to ensure fulfillment of all government requirements. Ensure adherence to quality expectations and standards across all relevant areas. Team Support & Professionalism: Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. Follow all company and safety/security policies and procedures ; report maintenance needs, accidents, injuries, and unsafe work conditions to your manager; and complete all required safety training and certifications. Ensure uniform and personal appearance are clean and professional ; maintain confidentiality of proprietary information; and protect company assets. Address guests service needs indirectly by ensuring the highest hygiene standards. Speak with others using clear and professional language . Develop and maintain positive working relationships with colleagues; support your team to reach common goals; and listen and respond appropriately to the concerns of other employees. Physical Requirements Stand, sit, or walk for an extended period of time. Reach overhead and below the knees , including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Preferred Qualifications Education: Bachelor's degree from an accredited university or college in Environmental Health or Culinary Arts. Related Work Experience: 2 to 4 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None.

Supervises and coordinates the activities of cooks and kitchen staff to ensure efficient kitchen operations, high-quality food preparation, and excellent guest service. Oversees food presentation, inventory, and compliance with safety and quality standards while supporting management in staff development and operational tasks. Key Responsibilities: Supervise and coordinate activities of cooks and kitchen workers to maintain smooth kitchen operations. Determine food presentation and create decorative displays to enhance guest experience. Ensure proper portioning, arrangement, and garnishing of food items served. Monitor the quantity and quality of food prepared; notify management of any products not meeting specifications. Inform Food & Beverage service staff of menu specials and out-of-stock items to ensure clear communication. Prepare special meals or substitute items as needed. Assist kitchen staff with various food preparation tasks and provide cooks with necessary items and support. Monitor kitchen stock levels, including supplies and food items, and maintain kitchen logs related to food safety programs. Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching kitchen employees. Adhere to all company safety and security policies; report maintenance needs, accidents, injuries, and unsafe conditions promptly; complete required safety training and certifications. Maintain a clean, professional appearance and uphold confidentiality of proprietary information and protection of company assets. Address guest service needs promptly and professionally. Communicate clearly and professionally with team members and other departments. Develop and maintain positive working relationships; support teamwork and respond constructively to employee concerns. Ensure compliance with all quality standards and expectations. Perform physical activities including standing, sitting, walking for extended periods; bending, twisting, reaching overhead and below knees. Move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance. Perform other reasonable duties as assigned by supervisors. Preferred Qualifications: Education: Technical, Trade, or Vocational School Degree preferred. Work Experience: 4 to 6 years of related culinary or kitchen experience. Supervisory Experience: Minimum 2 years of supervisory experience in a kitchen or food service environment. Licenses/Certifications: None required.

As a Hygiene Officer , you'll be the champion of cleanliness and food safety across our operations. Your role is critical in supervising and coordinating all activities to ensure strict compliance with hygiene and food safety standards. You'll be the expert, advising on proper food handling, training new hires, identifying risks, and implementing preemptive actions to uphold the highest levels of safety and quality for our guests and employees. Your Responsibilities Hygiene & Food Safety Oversight: Supervise and coordinate operations to ensure full compliance with all hygiene and food safety standards. Advise on proper food handling practices and deliver comprehensive food hygiene training for all new hires and trainees. Identify key areas of risk in various food operations and implement preemptive remedial actions to prevent issues. Provide technical advice on product labeling issues to ensure fulfillment of all government requirements. Ensure adherence to quality expectations and standards across all relevant areas. Team Support & Professionalism: Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. Follow all company and safety/security policies and procedures ; report maintenance needs, accidents, injuries, and unsafe work conditions to your manager; and complete all required safety training and certifications. Ensure uniform and personal appearance are clean and professional ; maintain confidentiality of proprietary information; and protect company assets. Address guests service needs indirectly by ensuring the highest hygiene standards. Speak with others using clear and professional language . Develop and maintain positive working relationships with colleagues; support your team to reach common goals; and listen and respond appropriately to the concerns of other employees. Physical Requirements Stand, sit, or walk for an extended period of time. Reach overhead and below the knees , including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. Preferred Qualifications Education: Bachelor's degree from an accredited university or college in Environmental Health or Culinary Arts. Related Work Experience: 2 to 4 years of related work experience. Supervisory Experience: At least 1 year of supervisory experience. License or Certification: None.

The Assistant Kitchen Manager (Sous Chef) plays a critical role in the kitchen's day-to-day operations by combining culinary skills with leadership responsibilities. This position assists in managing all food preparation areas, supervising kitchen staff, and ensuring the highest standards of food quality, safety, and guest satisfaction are met. The role requires hands-on involvement in food production while guiding, coaching, and developing the culinary team. The Assistant Kitchen Manager supports financial and operational goals, including food cost management, sanitation standards, and customer service excellence. Candidate Profile: Education and Experience: High school diploma or GED required; Minimum of 6 years experience in culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; Minimum of 4 years experience in culinary or food and beverage operations. Core Work Activities: Leading Kitchen Operations Oversee daily culinary operations and ensure consistent delivery of high-quality food products. Understand employee roles and perform duties in their absence or coordinate appropriate staffing. Provide clear direction, set performance standards, and monitor team progress. Lead by example with integrity, professionalism, and effective communication. Foster a collaborative, respectful, and motivated kitchen environment. Administer kitchen policies fairly and consistently. Monitor staffing levels to meet operational needs and budget targets. Maintain an open-door policy and address employee feedback and concerns proactively. Culinary Standards and Food Safety Assist in menu development and food presentation standards. Ensure compliance with all sanitation, food handling, and safety regulations. Monitor the quality of raw and cooked food items to guarantee superior standards. Enforce employee certifications related to food safety and sanitation. Oversee purchasing, receiving, and storage procedures for food and supplies. Prepare and cook food items as necessary, including special events and VIP guests. Financial and Operational Management Manage food costs, supplies, equipment, and uniform expenses within budget limits. Participate in budget planning and control for the culinary department. Develop and implement purchasing guidelines and control procedures. Collaborate with vendors and suppliers for cost-effective procurement. Guest Service Excellence Support and model excellent hospitality and guest relations. Address guest feedback, complaints, and special requests promptly and professionally. Coach and empower staff to provide outstanding customer service aligned with brand standards. Analyze guest satisfaction data and implement continuous improvement plans. Human Resources & Staff Development Identify and coach the developmental needs of kitchen staff. Conduct training on culinary techniques, food safety, and presentation. Administer performance appraisals for direct reports and provide constructive feedback. Collaborate with Banquet and Catering departments on food knowledge and menu training. Manage employee discipline following company SOPs and support the Peer Review Process. Additional Responsibilities Communicate effectively with executive teams, managers, and coworkers. Analyze operational challenges and recommend solutions. Support special projects and continuous improvement initiatives as assigned.

The Assistant Kitchen Manager (Sous Chef) plays a critical role in the kitchen's day-to-day operations by combining culinary skills with leadership responsibilities. This position assists in managing all food preparation areas, supervising kitchen staff, and ensuring the highest standards of food quality, safety, and guest satisfaction are met. The role requires hands-on involvement in food production while guiding, coaching, and developing the culinary team. The Assistant Kitchen Manager supports financial and operational goals, including food cost management, sanitation standards, and customer service excellence. Candidate Profile: Education and Experience: High school diploma or GED required; Minimum of 6 years experience in culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; Minimum of 4 years experience in culinary or food and beverage operations. Core Work Activities: Leading Kitchen Operations Oversee daily culinary operations and ensure consistent delivery of high-quality food products. Understand employee roles and perform duties in their absence or coordinate appropriate staffing. Provide clear direction, set performance standards, and monitor team progress. Lead by example with integrity, professionalism, and effective communication. Foster a collaborative, respectful, and motivated kitchen environment. Administer kitchen policies fairly and consistently. Monitor staffing levels to meet operational needs and budget targets. Maintain an open-door policy and address employee feedback and concerns proactively. Culinary Standards and Food Safety Assist in menu development and food presentation standards. Ensure compliance with all sanitation, food handling, and safety regulations. Monitor the quality of raw and cooked food items to guarantee superior standards. Enforce employee certifications related to food safety and sanitation. Oversee purchasing, receiving, and storage procedures for food and supplies. Prepare and cook food items as necessary, including special events and VIP guests. Financial and Operational Management Manage food costs, supplies, equipment, and uniform expenses within budget limits. Participate in budget planning and control for the culinary department. Develop and implement purchasing guidelines and control procedures. Collaborate with vendors and suppliers for cost-effective procurement. Guest Service Excellence Support and model excellent hospitality and guest relations. Address guest feedback, complaints, and special requests promptly and professionally. Coach and empower staff to provide outstanding customer service aligned with brand standards. Analyze guest satisfaction data and implement continuous improvement plans. Human Resources & Staff Development Identify and coach the developmental needs of kitchen staff. Conduct training on culinary techniques, food safety, and presentation. Administer performance appraisals for direct reports and provide constructive feedback. Collaborate with Banquet and Catering departments on food knowledge and menu training. Manage employee discipline following company SOPs and support the Peer Review Process. Additional Responsibilities Communicate effectively with executive teams, managers, and coworkers. Analyze operational challenges and recommend solutions. Support special projects and continuous improvement initiatives as assigned.