A global leader in the food industry is in need of a Corporate Chef located in the Central Florida area (relocation offered). This role is responsible for developing product ideas, managing pricing and costs, ensuring food safety and working across departments to meet current and potential customer needs.

 

This is a great opportunity to make an immediate impact in a fast-paced and entrepreneurial organization.

 

Requirements:

 

R&D experience in the food industry

Master Baker Degree or equivalent degree/experience Executive Chef experience

 

Website- https://www.lantmannen-unibake.com/en-US/

 

Please let me know if you know of someone who might be a good fit?

Regards,

 

Jake Fatica

Corporate Executive Chef | Culinary Operations

 

office 727.820.1325 | cell 443.895.5726 | 800.852.2211 ext 434

 

Nourishment. Delivered.

 

Visit us at www.GAFoods.com

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KITCHEN – HEAD PRODUCTION CHEF
JOB OVERVIEW
Fat Beet Farm Kitchen and Bakery is located on 13 acres of beautiful Florida coastal landscape. Our fully
sustainable farm-to-fork facility along with our innovative kitchen technology was created to ensure a
culinary program with an unmatched commitment to beautifully prepared, delicious healthy and
wholesome foods.
The Head Production Chef provides support as a member of the Prepared Foods team to include
preparation, packaging, sanitation, and stocking of products. The Lead Production Cook is a key team
member, contributing to the successful operation of the department.
JOB DESCRIPTION
The Head Production Chef reports to and works directly with the Executive Chef, collaborating with
menu planning and development, daily productivity, menu cost controls, and ordering processes to
ensure production meets business levels.
Other Duties Include:

• Daily preparation of Catered and Pickup meals
• Ensure packaging presentation is correct and consistent
• Oversee recipe standardization and consistency
• Create positive moral
• Maintain inventory levels and assist Executive Chef with food and labor costs
• Maintain a well-organized kitchen in a clean and safe manner

JOB QUALIFICATIONS
• Culinary school graduate
• Two years’ experience in a supervisory position
• General knowledge of expense control as it relates to kitchen payroll and the
forecasting/budgeting of expenses
• Technical literacy, including Microsoft Office, payroll management and point of sale systems
• Serve Safe certified

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Roberts@fatbeetfarm.com

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The long awaited Lingr Restaurant, ran by our friend Chef Jeffrey Jew (formerly with BellaBrava and Stillwaters Tavern) is hiring!

 

It’s located at 400 6th St. S, St.Pete

 

Hiring FOH and BOH. Offering PTO, paid sick leave, Teladoc, employee meals and discounts

 

Email resumes to recruitment@lingrrestaurant.com or apply at https://payroll.toasttab.com/jobs/lingr

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The Pelican Golf Club is seeking an experienced Executive Pastry Chef to lead the pastry operation.

Description:

Manages and coordinates all activities for the Pastry Cooks engaged in the preparation of desserts, pastries, confections and ice cream all made in house from scratch production. Oversees all pastry food service within the Club and its 2 restaurants. Ensures that the quality of pastry is up to Pelican standards and ensures all of the needs of the members are being met and the facilities are maintained properly. Hires, trains and develops the Pastry Cooks.

To perform this job successfully, an individual must be able to perform each essential duty satisfactory. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Essential Duties & Responsibilities include the following. Other duties may be assigned as the club evolves.

• Plans production for pastry department according to menus and/or special requirements.

• Supplies recipes for, and suggests methods and procedures to pastry cooks and oversees employee skill development.

• Fashions table and pastry decorations, such as statuaries and ornaments, from sugar paste and icings.

• Monitors staff hours and production to ensure adequate staffing, controls costs and maintains production records.

• Checks daily functions and ensures that all items are ordered, accounted for and produced on schedule. Coordinates future functions and events with the Executive Chef and other staff members.

• Maintains high levels of sanitary codes set forth by Federal, State and Local agencies as well as Pelican.

• Secures continuous feedback from Restaurant Managers, members and owners as to members satisfaction regarding bakery items.

• Seeks continual improvement to products to affect cost efficiencies without reduction in quality.

• Develops tests and implements new products and ensures quality control of all bakery items. Checks restaurant outlets on a daily basis to ensure pars and consistency of club products.

• Creates special desserts and recipes. May create certain desserts using alcoholic beverages as an ingredient which may require sampling (a small portion of an item) to determine if the dessert is prepared and tastes appropriately.

• May have to taste (taste is defined as sampling a small portion of an item) a member’s food item which contains alcohol as an ingredient in response to a member complaint regarding the dessert item.

• Controls ordering and purchasing of all bakery supplies and goods.

• Manages staff responsibilities including interviewing, hiring, training, coaching and counseling.

• Communicates with members, co-workers, management in a courteous and respectful professional manner.

• Conforms with and abides by all regulations, policies, work procedures and instructions.

• Exhibits and maintains a professional demeanor to reflect a positive image of Pelican.

• Performs other duties as assigned by the Executive Chef.

Supervisory Responsibilities

Directly supervises two-three employees in the Bakery. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, firing, training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Reasoning Abilities

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision, distance vision and peripheral vision. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this job, the employee is frequently exposed to wet or humid conditions (non-weather); work near moving mechanical parts; extreme cold (non-weather); extreme heat (non-weather) and vibration. The employee is occasionally exposed to work in high, precarious places and fumes or airborne particles.

Please send a professional resume and portfolio with interest. Good base salary, health/dental benefits available along with vacation and PTO time.

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Chef Ramsey - 404-759-5854