Culinary Manager
ST VINCENT DE PAUL ENTERPRISES LLC —Baltimore, MD
- $58,000 - $67,000 a year
- Weekends as needed
- Spanish
- Customer service
- Computer literacy
Quick Apply
3d
Director of Culinary
MISKIRI HOSPITALITY GROUP —Gambrills, MD
- $140,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- Ability to lift 50 pounds
Quick Apply
19h
Bakery Kitchen Assistant
Sweet Hearts Patisserie —Annapolis, MD
- $15 - $18 an hour
- Part-time
- Bakery
- In-person
- Entry level
- Health insurance
- Employee discount
Quick Apply
4d
Lab Manager, Culinary/Pastry Arts
Howard Community College —Columbia, MD
- Full-time
- Hospitality
- ServSafe
- Mid-level
Teacher Vocational - Culinary Arts (26-27)
Baltimore City Public Schools —Baltimore, MD
- $60,662 - $118,411 a year
- Online Application
- Classroom
- High school
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- Retirement plan
Continuing Education Adjunct Faculty, Wellness, Culinary Arts and Hospitality
Prince George's Community College —Largo, MD
- Part-time
- Hybrid work
- Background check
- Classroom
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Non-Credit Part Time Faculty- Culinary or Baking
Anne Arundel Community College —Arnold, MD
- Part-time
- Classroom
- 5 years
- Word processing
Banquets Chef
Marriott International, Inc —Linthicum, MD
- $77,000 - $97,000 a year
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
11d
Culinary Arts Instructional Assistant
PHILLIPS PROGRAMS —Laurel, MD
- $29,000 - $45,000 a year
- Full-time
- Classroom
- Experience working with individuals with disabilities
- ServSafe
- Loan forgiveness
Quick Apply
Adjunct Faculty, Culinary Arts
Prince George's Community College —Largo, MD
- Part-time
- Hybrid work
- Background check
- Classroom
- English
Sous Chef #26-037c
Naval Academy Business —Naval Academy, MD
- $25 - $28 an hour
- 8 hour shift
- 18 years or older
- ServSafe
- English
- Health savings account
- Disability insurance
Quick Apply
22h
Dining Server
Brightview Senior Living, LLC —Edgewater, MD
- $16.50 - $19.00 an hour
- Weekends as needed
- Inventory management
- Communication skills
- Entry level
- Health insurance
- Dental insurance
12d
Executive Chef - Cece's
Live! Hospitality & Entertainment —Baltimore, MD
- Weekends as needed
- 5 years
- Writing skills
- Cooking
Quick Apply
Academic Instructor
ADAMS AND ASSOCIATES INC —Laurel, MD
- $60,000 a year
- Full-time
- Classroom
- Teaching Certification
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Faculty Part Time - Hospitality Management, Tourism & Culinary Arts 072016
Prince George's Community College —Largo, MD
- Part-time
- Background check
- Classroom
- Hospitality
CHEF MANAGER
CulinArt Sector —Baltimore, MD
- $75,000 - $80,000 a year
- Full-time
- Background check
- ServSafe
- 5 years
- Commuter assistance
- Paid parental leave
Quick Apply
Premium Executive Sous Chef - M&T Bank Stadium
Levy Sector —Baltimore, MD
- $100,000 - $110,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
12d
Executive Sous Chef - Premium All Inclusive Clubs - M&T Bank Stadium
Levy Sector —Baltimore, MD
- $85,000 - $95,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
Adjunct Faculty, Hospitality
Prince George's Community College —Largo, MD
- Part-time
- Hybrid work
- Background check
- Classroom
- English
School Food Service Program Assistant Manager/Sous Chef - Year Round
Endeavor Schools —Columbia, MD
- $21 - $24 an hour
- Full-time
- CPR Certification
- ServSafe
- Basic math
- Opportunities for advancement

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Culinary Manager

ST VINCENT DE PAUL ENTERPRISES LLC
Baltimore, MD

Quick Apply

Job Details

Full-time
$58,000 - $67,000 a year
3 days ago

Qualifications

Associate's degree

Full Job Description

SUMMARY

Responsible for the direct supervision of day-to-day foodservice operations, including supervising kitchen and packaging staff, scheduling, food and labor costs management, inventory management, menu planning, food quality control, and safety and sanitation management. Responsible for supervising the preparation of meals in a timely, accurate, and safe manner and cleanliness of the facility.

PRIMARY DUTIES

Ensures a positive, efficient, and orderly work environment, timely delivery of food to customers, and a quality product.
Performs regular menu planning, working collaboratively with the culinary team.
Prepares and adheres to daily production sheets.
Implement and ensure maintenance of HACCP plan.
Ensure that inventory levels are maintained with reference to cost control and proper rotation to ensure compliance with budget objectives and production requirements.
Develops a working relationship with vendors to ensure on time deliveries and freshness of product.
Utilize our food production system (Chef Tec) to develop standardize production recipes to ensure consistent quality with reference to standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
Maintain monthly cost-benefit analysis of our menus.
Develops and implements schedules (e.g. production, cleaning, etc.) for the purpose of ensuring efficient and effective kitchen operations.
Monitor taste and quality control of all food production.
Directly supervises kitchen and packaging staff, providing ongoing training, direction, and coaching to improve performance.
Verifies that the packing staff follow all their assigned duties according to the clients requests and orders.
Utilize company production planning tools and resources to ensure facility accountability for production scheduling.

SECONDARY DUTIES

Responsible for the tracking and ordering of necessary supplies.
Ensures that all kitchen staff maintain the necessary certifications.
Works with the training chef to ensure alignment of the classroom and on-the-job experiences for the students at the training program.
Stays current with food trends; understands and implements the expectations of the USDA and other agencies about food specifications including but not limited to portions size and types of foods served daily.
Ensure compliance with all organization policies and procedures.
Maintain compliance with all Federal, State and Local laws/regulations that affect operations and safety, while promoting safety policies and awareness.
Attends and fully participates in all staff meetings and other internal meetings.
Upholds vision, mission, and values of St. Vincent De Paul of Baltimore.
Assists with and attends special events help by St. Vincent De Paul Enterprises, as necessary.
Supports a welcoming and positive environment for volunteers and works with them effectively.
Other duties as required.

QUALIFICATIONS

Associate’s Degree in Culinary Arts, required.
3 years of experience in a managerial role in large scale food service operations.
Bilingual in Spanish, preferred.
Strong verbal and written communication skills.
Strong leadership skills, and abilities including initiative, team building, customer service. planning, and organization.
Strong computer skills.
Ability to work a flexible schedule, including weekends.
Valid Driver’s License.

PHYSICAL REQUIREMENTS

ENVIRONMENTAL CONDITIONS

__X__ Primarily Indoor Work

TYPE OF WORK

____X_MEDIUM WORK: Lifting 50 pounds maximum with frequent lifting and/or carrying of objects up to 25 pounds.

_____X_ Ability to stand for long periods of time such as 8 to 10 hours, bend, kneel and reach to store/retrieve supplies.

Quick Apply

Refine Your Search

culinary arts jobs in arnold, md

Culinary Manager

Director of Culinary

Bakery Kitchen Assistant

Lab Manager, Culinary/Pastry Arts

Teacher Vocational - Culinary Arts (26-27)

Continuing Education Adjunct Faculty, Wellness, Culinary Arts and Hospitality

Non-Credit Part Time Faculty- Culinary or Baking

Banquets Chef

Culinary Arts Instructional Assistant

Adjunct Faculty, Culinary Arts

Sous Chef #26-037c

Dining Server

Executive Chef - Cece's

Academic Instructor

Faculty Part Time - Hospitality Management, Tourism & Culinary Arts 072016

CHEF MANAGER

Premium Executive Sous Chef - M&T Bank Stadium

Executive Sous Chef - Premium All Inclusive Clubs - M&T Bank Stadium

Adjunct Faculty, Hospitality

School Food Service Program Assistant Manager/Sous Chef - Year Round

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