Top 10 head chef Jobs in delaware

Food & Beverage Manager
Troon —Smyrna, DE
- $55,000 a year
- Bar
- Microsoft Excel
- Microsoft Outlook
Quick Apply
Heart of House - BWW
High 5 Hospitality LLC —Rehoboth Beach, DE
- ServSafe
- English
- Ability to lift 50 pounds
- Tuition reimbursement
- Paid time off
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Line Cook
Patsys Gourmet Llc —Bethany Beach, DE
- $23 - $26 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- 401(k)
- Opportunities for advancement
Quick Apply
Line Cook - BWW
High 5 Hospitality LLC —Dover, DE
- ServSafe
- English
- Ability to lift 50 pounds
- Tuition reimbursement
- Paid time off
Quick Apply
Line Cook
The Bellefonte Cafe —Wilmington, DE
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- 401(k)
- Employee discount
Quick Apply
Line Cook
High 5 Hospitality LLC —Newark, DE
- Part-time
- ServSafe
- English
- Ability to lift 50 pounds
- Tuition reimbursement
- Paid time off
Quick Apply
Line Cook
Bellmoor Inn & Spa —Rehoboth Beach, DE
- Part-time
- Organizational skills
- Communication skills
- Entry level
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Kitchen Manager/Head Chef
Kloby's Enterprises, LLC —Fenwick Island, DE
- $50,000 - $65,000 a year
- Full-time
- Supervising experience
- Mentoring
- In-person
- Paid time off
- Referral program
Quick Apply
15h

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Restaurant Cook
Harrington Raceway & Casino —Harrington, DE
Your expertise in food preparation, safety, and kitchen operations will contribute to an exceptional dining experience for our guests.
From $17.50 an hour
Quick Apply
2d
Cook
Bayhealth —Dover, DE
Matching 401(k)/403(b) Plans. Uses kitchen equipment including food processor, slicer, mixer, oven, deep fryer, and stovetop following safe practices.
$16.98 - $25.48 an hour

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Daycare Chef
The Barrington School —Hilliard, OH
Perform assigned kitchen duties during scheduled hours. Establish and maintain positive relationships with staff and parents. Ability to lift up to 50 pounds.
$15 - $17 an hour
Quick Apply
SOUS CHEF 2- Ohio State University Greek House Chefs
GREEK HOUSE CHEFS INC —Columbus, OH
Maintain certification through duration of employment. Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers…
$18 - $22 an hour
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4d

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Food & Beverage Manager

Troon -
Smyrna, DE

Quick Apply

Job Details

$55,000 a year

Qualifications

Vendor relationship building

Full Job Description

Garrisons Lake Golf Club is looking for a Food & Beverage Manager. This person will direct and oversee all food and beverage facets, including a la carte locations and satellite locations, including the Pavilion and golf course.

Essential Duties:

51% of each day is to be dedicated to management and supervisory duties
Acts as Head Chef, creating and preparing menu items
Ensures all proper sanitation in accordance with local, state and federal laws and regulations
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquets, kitchen, purchasing and staff)
Prepares and monitors annual budget, revenue goals and the expenses for the food and beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning .
Reviews and analyzes various financial and data results/reports to monitor overall food and beverage performance and take any corrective actions that may be needed
Monitors market conditions that impact menu offerings, business volume, and profitability
Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs, bar costs, and other expenses and act accordingly
Leads the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals
Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas
Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility
Approves catering policies, contracts and pricing; oversee planning, execution and closure of events with event coordinator and food and beverage managers
Implements policies and procedures for the food and beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services
Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems
Manages department members that may include, but is not limited to: sous chef, line cooks, stewards, food and beverage managers, bar manager, servers, bartenders, server assistants
Regular and reliable attendance

Education/Experience:

Bachelor’s degree (BA) from a four-year college or university; two or more years related to experience and/or training; or equivalent combination of education and experience.

Physical Demands:

Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds.

Environment/Noise:

Can work in wet or humid conditions (non-weather), near moving mechanical parts, near fumes or airborne particles, with toxic or caustic chemicals and in extreme heat or cold (non-weather). Noise level is moderate.

Certificates/Licenses:

Food Safety and Applicable Sanitation Training, Alcohol Awareness Training

Job Knowledge, Skill, and Ability Preferences:

Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English)
Must meet state age requirements for handling alcoholic beverages
Working knowledge of wine, spirits and regional cuisines
Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates
Strong problem analysis and problem resolution skills
Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy
Strong written and verbal communication skills
Strong leadership and people management skills
Professional and courteous demeanor
Ability to create high performance teams and to be a strong team player
Demonstrate a strong commitment to company values
Organizational development abilities with a strong focus on individual and team advancement
Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook
Ability to maintain effective financial accountability to the company and to the ownership
Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment
Working knowledge of food and beverage service equipment and current trends.
Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

Quick Apply

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head chef jobs in delaware

Heart of House - BWW

Line Cook

Line Cook - BWW

Line Cook

Line Cook

Line Cook

Kitchen Manager/Head Chef

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Garrisons Lake Golf Club is looking for a Food & Beverage Manager. This person will direct and oversee all food and beverage facets, including a la carte locations and satellite locations, including the Pavilion and golf course.

Essential Duties:

51% of each day is to be dedicated to management and supervisory duties

Acts as Head Chef, creating and preparing menu items

Ensures all proper sanitation in accordance with local, state and federal laws and regulations

Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquets, kitchen, purchasing and staff)

Prepares and monitors annual budget, revenue goals and the expenses for the food and beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning .

Reviews and analyzes various financial and data results/reports to monitor overall food and beverage performance and take any corrective actions that may be needed

Monitors market conditions that impact menu offerings, business volume, and profitability

Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs, bar costs, and other expenses and act accordingly

Leads the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals

Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas

Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility

Approves catering policies, contracts and pricing; oversee planning, execution and closure of events with event coordinator and food and beverage managers

Implements policies and procedures for the food and beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services

Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems

Manages department members that may include, but is not limited to: sous chef, line cooks, stewards, food and beverage managers, bar manager, servers, bartenders, server assistants

Regular and reliable attendance

Education/Experience:

Bachelor’s degree (BA) from a four-year college or university; two or more years related to experience and/or training; or equivalent combination of education and experience.

Physical Demands:

Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds.

Environment/Noise:

Can work in wet or humid conditions (non-weather), near moving mechanical parts, near fumes or airborne particles, with toxic or caustic chemicals and in extreme heat or cold (non-weather). Noise level is moderate.

Certificates/Licenses:

Food Safety and Applicable Sanitation Training, Alcohol Awareness Training

Job Knowledge, Skill, and Ability Preferences:

Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English)

Must meet state age requirements for handling alcoholic beverages

Working knowledge of wine, spirits and regional cuisines

Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates

Strong problem analysis and problem resolution skills

Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.

High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy

Strong written and verbal communication skills

Strong leadership and people management skills

Professional and courteous demeanor

Ability to create high performance teams and to be a strong team player

Demonstrate a strong commitment to company values

Organizational development abilities with a strong focus on individual and team advancement

Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook

Ability to maintain effective financial accountability to the company and to the ownership

Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment

Working knowledge of food and beverage service equipment and current trends.

Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors.