Top 20 De cuisine Jobs in Stamford, Ct

CHEF DE CUISINE
Meyer Jabara Hotels —Stamford, CT
- $75,000 - $80,000 a year
- Overtime
- Computer literacy
- Mid-level
- Hotel
- On-the-job training
Quick Apply
LINE COOK - ROOTS OCEAN PRIME STEAKHOUSE CONNECTICUT
Roots Darien LLC —Darien, CT
- $17 - $22 an hour
- Ability to lift 50 pounds
- Entry level
- Kitchen
- Health insurance
- Dental insurance
Quick Apply
Line Cook
Westchester Country Club —Rye, NY
- $21 - $27 an hour
- Weekends as needed
- Apartments
- Restaurant
- Entry level
- Free parking
- Disability insurance
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Grill Cook
Westchester Country Club —Rye, NY
- $21 - $24 an hour
- Weekends as needed
- Apartments
- Organizational skills
- In-person
- Free parking
- Disability insurance
Quick Apply
Line Cook
Blue Hill at Stone Barns —Tarrytown, NY
- $18 - $22 an hour
- Weekends as needed
- ServSafe
- Ability to lift 50 pounds
- 1 year
- Health insurance
- Dental insurance
Quick Apply
Executive Chef – Pan Asian & Sushi Concept
Dhall Hospitality Group —Hicksville, NY
- $155,000 - $160,000 a year
- Full-time
- ServSafe
- Office
- Team management
- Relocation assistance
- Health insurance
Quick Apply
Chef Operator
DIG INN Restaurant Teams —Stamford, CT
- $80,000 - $85,000 a year
- Sales
- ServSafe
- Cooking
- Commuter assistance
- Paid parental leave
Quick Apply
Restaurant Shift Leader, Stamford
DIG INN Chefs-In-Training —Stamford, CT
- $18 - $21 an hour
- Writing skills
- Mid-level
- Ability to lift 50 pounds
- Commuter assistance
- 401(k)
Quick Apply
Sous Chef, Stamford
DIG INN Chefs-In-Training —Stamford, CT
- $18 - $21 an hour
- Writing skills
- Mid-level
- Ability to lift 50 pounds
- Commuter assistance
- 401(k)
Quick Apply
Restaurant Shift Leader, Rye Brook
DIG INN Chefs-In-Training —Rye Brook, NY
- $18 - $21 an hour
- Hospitality
- Writing skills
- Mid-level
- Commuter assistance
- 401(k)
Quick Apply
Sous Chef, Rye Brook
DIG INN Chefs-In-Training —Rye Brook, NY
- $18 - $21 an hour
- Writing skills
- Mid-level
- Ability to lift 50 pounds
- Commuter assistance
- 401(k)
Quick Apply

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LINE COOK - ROOTS OCEAN PRIME STEAKHOUSE CONNECTICUT
Roots Darien LLC —Darien, CT
Contribute to the creation of memorable guest experiences through exceptional culinary execution. Ability to think quick on their feet and multitask in a fast…
$17 - $22 an hour
Quick Apply

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HVAC Technician
Mount Carmel —Westerville, OH
Must have a valid Ohio drivers license. HVAC Technician performs installation, operation, preventive maintenance, servicing and repair on refrigeration…
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The Inn at Cedar Falls Inc —Logan, OH
Stock and organize food trucks, receive and put away incoming inventory, and ensure proper rotation of stock (FIFO method).
$15 - $17 an hour
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CHEF DE CUISINE

Meyer Jabara Hotels -
Stamford, CT

Quick Apply

Job Details

Full-time
$75,000 - $80,000 a year

Benefits

On-the-job training

Qualifications

Computer operation
Customer communication
Employee relationship building
Kitchen staff training
Food & beverage production
Relationship management
Computer skills
Hotel staff training
General management

Full Job Description

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented industry professionals who deliver exceptional results. Our Associates are encouraged to reach their fullest potential by delivering a differentiated experience to our guests and an exceptional bottom-line.

Chef De Cuisine- Marriott Stamford Hotel & Spa
Job Description
Job Category – Food & Beverage
Location 243, Tresser Boulevard, Stamford, CT 06901
Schedule Full-Time
Relocation - No
Position Type Management

Additional Information: This hotel is owned and operated by MJ Hotels; Danbury CT. The franchisee is a separate company and a separate employer from Marriott International, Inc

JOB SUMMARY
The Chef De Cuisine is responsible for Plan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by the Chef for service. To ensure all mise-en- place is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment

CORE WORK ACTIVITIES

Ability to work all stations on line
Ability to perform job functions with attention to detail, speed and accuracy.
Ability to prioritize, organize, delegate work and follow through with assigned tasks
Ability to be a clear thinker, remain calm and resolve problems using good judgement.
Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
Ability to work well with others in a team environment.
Contribute to the growth and success of the team.
Ability to direct performance of kitchen staff and follow up with corrections where needed
Ability to motivate kitchen staff and maintain a cohesive team
Ability to use all senses to ensure quality standards are met
Ability to maintain a clean, neat and organized work environment
Ability to follow recipes, to increase or decrease recipe as needed.
Good knife skills
Can season food properly
Can properly follow all processes that are in place
Can communicate with all internal customers efficiently. {stewarding, service staff}
Maintain and strictly abide by state sanitation/health regulations
Can organize and set up workstation fast and efficiently.
Rotate, label and date all food on station and in walk in cooler
Ability to work in a fast paced, intense work environment.
Coordinates scheduling if necessary
Ensure all guest special requests are met
Ensure to give clear instructions and directives to colleagues to maximize production and work flow
Any other duties as may reasonably be requested by the management team including assistance for large events or hotel functions
To assist the Executive Chef with his daily tasks
Monitor work hours and overtime to ensure proper cost control
Discipline employee as well improve morale when required
Maintain 2-way communication with superiors and associates.
Establishes and enforces nutrition and sanitation standards for Kitchen
Keep cooks line well stocked with food, plates and utensils.
Insure proper food portions are being used as per standards.
Neatly arrange all food on plates according to the menu standards.
Keep the kitchen as clean as possible at all times. Area should be completely cleaned at the end of each shift.
Insure proper sanitation procedures are being observed at all times.
Ability to lift 50lbs.

Managing Financial Goals
Food cost of the outlets & Budget of the Main Kitchen outlet
Managing the Guest Experience

Responds to and handles guest problems and complaints.
Stays visible in the culinary operation and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction.

Direct Reports: All Cooks / Dishwashers

As Chef De Cuisine, you will:
Deliver the People Connection – You have a record of accomplishment for being organized and have the ability to deliver clean & well-maintained rooms for our guests to sleep in. You have a great eye for detail and know what it takes to deliver the perfect room that fits within company and hotel brand standards.
Deliver the Promise – You are empowered to aid guests if they need assistance and work with the hotel team to deliver memorable stays.
You are part of a Team – At Meyer Jabara you are part of an amazing flock! You will form part of our Housekeeping department and work with your peers to create connections, handle all functions that will be required in your role

CANDIDATE PROFILE

Education and Experience

High School Diploma in Catering Operation.

Requirements:

In-depth skills and knowledge of all kitchen operations
Possess strong leadership, communication, organization and relationship skills
Experience with training, basic financial management and customer service
Proficient in general computer knowledge
A true desire to exceed guest expectations in a fast paced customer service environment
Capable of producing a consistent product in a timely manner
Strong training and communication skills
Culinary education and/or on the job training, independent restaurant experience is preferred

The salary range for this position is $75.000- $80,000 annually.

The difference between being a good business and an amazing business can be found in the company's footprints made by giving back and serving others. Community relationships matter to the team at Meyer Jabara.

Quick Apply

Refine Your Search

de cuisine jobs in stamford, ct

CHEF DE CUISINE

LINE COOK - ROOTS OCEAN PRIME STEAKHOUSE CONNECTICUT

Line Cook

Grill Cook

Line Cook

Executive Chef – Pan Asian & Sushi Concept

Chef Operator

Restaurant Shift Leader, Stamford

Sous Chef, Stamford

Restaurant Shift Leader, Rye Brook

Sous Chef, Rye Brook

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