Chef Bakery Jobs in Bahrain

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY 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 &amp; 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.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Education: Technical, Trade, or Vocational School Degree.</li><li>Related Work Experience: At least 3 years of related work experience.</li><li>Supervisory Experience: No supervisory experience.</li><li>License or Certification: None</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>POSITION SUMMARY 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 &amp; 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.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p><p></p></section>

<p>We are seeking a dedicated and experienced Restaurant Supervisor to oversee daily front-of-house operations and ensure excellent guest service. This role involves managing staff scheduling, training new and junior team members, resolving customer complaints, managing bar inventory, and working closely with the Head Chef and back-of-house (BOH) team on promotions and upselling.</p><p><strong>Key Responsibilities:</strong></p><ul><li>Prepare and manage FOH staff schedules to ensure adequate coverage</li><li>Train and support new and junior staff in service standards and procedures</li><li>Handle and resolve customer complaints in a professional and timely manner</li><li>Monitor and manage bar inventory, placing orders as needed</li><li>Coordinate with Head Chef and BOH team on new menu items and promotions</li><li>Lead upselling initiatives to maximize revenue</li><li>Ensure smooth daily operations and maintain high service quality</li><li>Enforce hygiene, safety, and cleanliness standards in all service areas</li><li>Support FOH team during busy shifts and lead by example</li></ul><p><strong>Desired Candidate Profile</strong></p><p><strong>Requirements:</strong></p><ul><li>Proven experience as a Restaurant Supervisor or similar role</li><li>Strong leadership and team management skills</li><li>Excellent communication and customer service abilities</li><li>Knowledge of bar operations and inventory control</li><li>Ability to multitask and stay calm under pressure</li><li>Flexibility to work evenings, weekends, and holidays</li><li>Familiarity with POS systems and basic reporting tools</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><strong>About </strong></span><span><strong>Calo</strong></span><p><span>Launched in Bahrain in November 2019, Calo is on a mission to make healthy easy. We provide better, faster, and more accessible ways to enjoy nutritious food through technology-driven kitchens. CALO operates high-performance cloud kitchens focused on consistency, speed, and quality, delivering healthy meals at scale.</span></p><br><br><span><strong>Role Overview</strong></span><p><span>We are looking for a Chef De Partie for Bahrain's Kitchen operation.</span><br><span>In this role, the CDP will be fully responsible for the kitchen during their shift and will oversee the entire cloud kitchen operation. This includes food production, staff supervision, inventory control, quality standards, and operational efficiency.</span></p><br><br><p><span>This is a hands-on leadership role in a single-shift, high-volume, fast-paced cloud kitchen environment, similar to heavy à la carte restaurant operations, but focused on delivering healthy food and achieving excellence in execution and delivery. The Chef De Partie will act as the main point of responsibility on-site, ensuring the kitchen performs at the highest standards at all times.</span></p><br><br><span><strong>Main Responsibilities</strong></span><p><span>• Take full ownership of the cloud kitchen operations during the assigned shift </span><br><span>• Run the kitchen independently and ensure smooth end-to-end operations </span><br><span>• Lead, supervise, and manage all kitchen staff on shift </span><br><span>• Ensure timely preparation and dispatch of orders while maintaining Calo’s quality standards </span><br><span>• Execute menu items consistently according to approved recipes, taste, presentation, and nutritional guidelines </span><br><span>• Plan daily production and workflow to meet operational demand </span><br><span>• Monitor food quality, freshness, portioning, and waste control </span><br><span>• Manage inventory, ordering, stock rotation, and storage </span><br><span>• Enforce strict compliance with food safety, hygiene, and sanitation regulations </span><br><span>• Train, coach, and evaluate kitchen staff performance </span><br><span>• Communicate clearly with team members and management (Central Kitchen)</span><br><span>• Resolve operational issues proactively and take control of challenging situations </span><br><span>• Maintain a clean, organized, and efficient kitchen environment </span><br><span>• Lead by example with professionalism, discipline, and accountability </span></p><br><br><span><strong>Ideal Candidate</strong></span><span><strong>Qualifications</strong></span><p><span>• Proven experience as a Chef De Partie (CDP) </span><br><span>• Minimum of 5 years’ experience in hospitality within dine-in, à la carte, casual dining, or high-volume restaurant kitchens </span><br><span>• Strong background in heavy-pace à la carte operations </span><br><span>• Culinary degree or equivalent professional kitchen experience </span><br><span>• Previous experience running a kitchen or leading shifts independently </span><br><span>• Cloud kitchen or production kitchen experience is an advantage </span><br><span>• Must be currently present in KSA </span><br><span>• Proficient in spoken and written English </span></p><br><br><span><strong>Knowledge &amp; Competency</strong></span><p><span>• Strong leadership with the ability to run kitchen operations independently </span><br><span>• Excellent kitchen management and organizational skills </span><br><span>• Ability to handle high-volume production under pressure </span><br><span>• Skilled in staff scheduling, task delegation, and performance monitoring </span><br><span>• Strong understanding of healthy food concepts and modern kitchen practices </span><br><span>• Cost awareness, inventory control, and waste reduction knowledge </span><br><span>• Ability to maintain consistency, speed, and quality simultaneously </span></p><br><br><span><strong>Personality</strong></span><p><span>• Confident leader with a strong sense of ownership </span><br><span>• Calm, decisive, and solutions-oriented under pressure </span><br><span>• Clear and effective communicator </span><br><span>• Professional, disciplined, and detail-oriented </span><br><span>• Supportive leader who motivates teams with empathy and fairness </span><br><span>• Customer-focused mindset, even within a delivery-first operation</span></p><br><br> <br><br> </div>

<p>Pre-Opening &amp; Facility Setup Partner with cross-functional teams to design layouts, establish workflows, and define equipment/smallware requirements. Support equipment selection, installation, and commissioning to meet targeted production volumes. Determine capacity, batch sizes, staffing, initial schedules, and opening inventory par levels. Lead supplier trials, ingredient approvals, kitchen testing, food safety licensing, and mock runs before launch. Culinary Leadership &amp; Product Development Oversee culinary standards across bakery, pastry, and hot-kitchen divisions. Scale and document master recipes, SOPs, portion sizes, allergens, and photos for brands like Costa and Pickl. Lead shelf-life testing, menu engineering, sensory evaluations, and trial runs for new cloud kitchen or B2B opportunities. Balance recipe creativity with scalability, cost efficiency, and operational simplicity. Production Planning &amp; Daily Operations Convert store forecasts and demand into efficient daily, weekly, and monthly production schedules. Oversee workflow execution to optimize capacity, prevent bottlenecks, and eliminate unnecessary overtime. Maintain strict cut-off times, dispatch routines, and replenishment schedules with logistics teams. Build contingency procedures for equipment failure, peak demand spikes, or supply shortages. Food Safety, QA &amp; Compliance Design and enforce HACCP-based controls, SOPs, and strict food safety compliance aligned with Bahrain regulations. Standardize receiving, storage, temperature tracking, date coding (FIFO/FEFO), batch tracing, and allergen management. Direct investigations into non-conformances, quality complaints, or safety incidents to implement preventative fixes. Ensure audit readiness for internal, brand, and municipal regulatory inspections. Cost Control, Yield &amp; Profitability Manage full recipe costing to track precise raw material, portion, and packaging expenses. Monitor theoretical vs. actual yields and track waste categories to minimize trim loss, spoilage, and overproduction. Partner with Finance to manage food cost variances, labor budgets, and pricing structures for internal and B2B orders. Optimize productivity and product mix to support overall facility break-even and long-term margins. Procurement &amp; Inventory Management Set strict ingredient/packaging specifications and evaluate suppliers to ensure quality and contingency options. Set par levels based on lead times, storage space, and product shelf life while monitoring slow-moving items. Coordinate with stores and logistics teams on cold-chain integrity, packing, and dispatch windows. Team Leadership &amp; Talent Development Recruit, train, and mentor supervisors and production staff across all kitchen sections. Build shift rosters aligned with demand, track staff performance, and establish cross-training programs. Foster a strong culture of ownership, strict food safety, continuous learning, and workplace discipline. Systems, Documentation &amp; Process Improvement Author a central-kitchen operating manual containing master recipes, work instructions, and cleaning schedules. Implement tracking systems for production outputs, actual yields, downtime, waste drivers, and labor efficiency. Drive process simplification and recommend practical technology or automation to increase throughput. Commercial Growth &amp; Business Expansion Evaluate operational feasibility, costing, and capacity for B2B, HORECA, corporate catering, and private-label ventures. Conduct customer tastings and support product readiness for external revenue channels and cloud kitchens. Ensure new commercial revenue streams scale safely without impacting core internal brand standards. Stakeholder &amp; Cross-Functional Management Collaborate with brand operations (Costa/Pickl), Finance, HR, Marketing, Procurement, and Maintenance teams. Provide clear operational reports, capacity assessments, risk analyses, and performance updates to the General Manager.</p><p><strong>Desired Candidate Profile</strong></p><p>Qualifications Minimum of 10 years of experience as an Executive Chef. Bachelors degree or equivalent experience. Strong leadership and management skills. Excellent communication and organizational abilities. Knowledge of current industry trends and techniques. Ability to work in a fast-paced and high-pressure environment. Strong understanding of food and labor costs and the ability to manage them effectively.</p>

<p><h4>Exceptional hospitality starts with you</h4> <p>Picture yourself brightening someone’s day. When you join our hotels team, that’s exactly what you’ll do every time you come to work! As a demi chef de partie, you’re not just overseeing the preparation of high-quality dishes – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.</p> <h4>Here's what you'll do during a typical day:</h4> <ul> <li><strong>Prepare dishes:</strong> Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation.</li> <li><strong>Supervise the junior kitchen team:</strong> Oversee line cooks and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations.</li> <li><strong>Maintain kitchen cleanliness:</strong> Keep all work areas clean, tidy, and free of cross-contamination.</li> <li><strong>Ensure food quality and storage compliance:</strong> Monitor ingredient quality, ensuring proper storage and stock rotation.</li> <li><strong>Uphold regulatory standards:</strong> Maintain compliance with health, safety, and sanitation regulations, ensuring the highest standards of guest and team member wellbeing.</li> <li><strong>Delight our guests:</strong> Assist with guest inquiries in a timely and efficient manner while ensuring a positive dining experience.</li> </ul> <h4>What it takes to make the stay</h4> <p>At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:</p> <ul> <li>A passion for spreading the light and warmth of hospitality.</li> <li>Acting with integrity and always doing the right thing.</li> <li>Inspiring others through leadership.</li> <li>A belief that teamwork drives the best outcomes.</li> <li>A sense of ownership and accountability.</li> <li>A focus on the now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.</li> </ul> <h4>Join an award-winning workplace culture</h4> <p>At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the team members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.</p> <p>Our award-winning culture has earned us repeated recognition on the world’s best workplaces list by Great Place to Work and Fortune. With our suite of world-class brands, and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.</p> <p>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.</p></p><p></p>

<p><h4>Position summary</h4> <p>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 and 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.</p> <p>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.</p> <p>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.</p> <h4>Preferred qualification</h4> <ul> <li>Education: Technical, trade, or vocational school degree.</li> <li>Related work experience: At least 3 years of related work experience.</li> <li>Supervisory experience: No supervisory experience.</li> <li>License or certification: None.</li> </ul> <p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p> <p>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’.</p> <p>In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<p><h4>About Four Seasons:</h4> <p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.</p> <p>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p> <h4>About the location:</h4> <p>On an exclusive island in the heart of the Kingdom’s capital, Four Seasons Hotel Bahrain Bay, with its unique architecture, has become an iconic landmark that soars as a destination in its own right, combining the best of a beach holiday and an urban getaway.</p> <h4>About the role:</h4> <p>The Four Seasons Hotel Bahrain Bay is looking for a Prep Cook 2 with passion for culinary and hospitality operations and proven leadership experience. The Prep Cook 2 will prepare the food items per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.</p> <h4>What you will do</h4> <ul> <li>Prepare food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.</li> <li>Start food items that are prepared ahead of time, making sure not to prepare beyond estimated needs.</li> <li>Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.</li> <li>Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover and date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.</li> <li>Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.</li> <li>Work harmoniously and professionally with co-workers and supervisors.</li> </ul> <h4>What you bring</h4> <ul> <li>High school education, cooking school or culinary institute education or equivalent experience.</li> <li>Proficiency in the English language.</li> <li>Minimum two years culinary or related work experience. Advanced culinary knowledge is expected for this position. Working knowledge is generally learned on-the-job.</li> <li>Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill. Proficient knife skills and ability to multi-task.</li> </ul></p><p></p>

<p><h4>Position summary</h4> <p>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 and 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.</p> <p>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.</p> <p>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.</p> <h4>Preferred qualification</h4> <ul> <li>Education: Technical, trade, or vocational school degree.</li> <li>Related work experience: At least 3 years of related work experience.</li> <li>Supervisory experience: No supervisory experience.</li> <li>License or certification: None.</li> </ul> <p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p> <p>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’.</p> <p>In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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 &amp; 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.<br>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.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>POSITION SUMMARY<br>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 &amp; 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.<br>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.<br>PREFERRED QUALIFICATION<br>Education: Technical, Trade, or Vocational School Degree.<br>Related Work Experience: At least 3 years of related work experience.<br>Supervisory Experience: No supervisory experience.<br>License or Certification: None<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<p>We are looking for a motivated and hardworking Commis Chef to join our kitchen team. The ideal candidate will support senior chefs in preparing ingredients, cooking dishes, and maintaining cleanliness and hygiene standards. This is an excellent opportunity to learn and grow in a professional kitchen environment.</p><p><b><br></b></p><p><b>Key Responsibilities:</b></p><ul><li>Assist chefs in preparing ingredients and basic cooking tasks</li><li>Follow recipes accurately and ensure food is prepared to quality standards</li><li>Maintain high levels of cleanliness and hygiene in all kitchen areas</li><li>Work closely with other team members to ensure smooth kitchen operations</li><li>Properly store and label food items and ingredients</li><li>Learn and develop skills across different kitchen stations</li><li>Comply with all food safety and health regulations</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Previous kitchen experience preferred but not required</p><p>Basic understanding of food preparation and kitchen hygiene</p><p>Ability to follow instructions and work as part of a team</p><p>Strong work ethic and willingness to learn</p><p>Flexibility to work shifts, including weekends and holidays</p>

<p>JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.</p><p>CORE WORK ACTIVITIES</p><p>Assisting in Management of Restaurant Team</p><ul><li>Handles employee questions and concerns.</li><li>Monitors employees to ensure performance expectations are met.</li><li>Provides feedback to employees based on observation of service behaviors.</li><li>Assists in supervising daily shift operations.</li><li>Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.</li><li>Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.</li></ul><p>Conducting Day-to-Day Restaurant Operations</p><ul><li>Ensures all employees have proper supplies, equipment and uniforms.</li><li>Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.</li><li>Ensures compliance with all restaurant policies, standards and procedures.</li><li>Monitors alcohol beverage service in compliance with local laws.</li><li>Manages to achieve or exceed budgeted goals.</li><li>Performs all duties of restaurant employees and related departments as necessary.</li><li>Opens and closes restaurant shifts.</li></ul><p>Providing Exceptional Customer Service</p><ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li><li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</li><li>Encourages employees to provide excellent customer service within guidelines.</li><li>Handles guest problems and complaints, seeking assistance from supervisor as necessary.</li><li>Strives to improve service performance.</li><li>Sets a positive example for guest relations.</li><li>Assists in the review of comment cards and guest satisfaction results with employees.</li><li>Meets and greets guests.</li></ul><p>Conducting Human Resource Activities</p><ul><li>Supervises on-going training initiatives.</li><li>Uses all available on the job training tools for employees.</li><li>Communicates performance expectations in accordance with job descriptions for each position.</li><li>Coaches and counsels employees regarding performance on an on-going basis.</li></ul><p>Additional Responsibilities</p><ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li><li>Assists servers and hosts on the floor during meal periods and high demand times.</li><li>Recognizes good quality products and presentations.</li><li>Supervises daily shift operations in absence of Restaurant Manager.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li><li>OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.</p><p>CORE WORK ACTIVITIES</p><p>Assisting in Management of Restaurant Team</p><ul><li>Handles employee questions and concerns.</li><li>Monitors employees to ensure performance expectations are met.</li><li>Provides feedback to employees based on observation of service behaviors.</li><li>Assists in supervising daily shift operations.</li><li>Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.</li><li>Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.</li></ul><p>Conducting Day-to-Day Restaurant Operations</p><ul><li>Ensures all employees have proper supplies, equipment and uniforms.</li><li>Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.</li><li>Ensures compliance with all restaurant policies, standards and procedures.</li><li>Monitors alcohol beverage service in compliance with local laws.</li><li>Manages to achieve or exceed budgeted goals.</li><li>Performs all duties of restaurant employees and related departments as necessary.</li><li>Opens and closes restaurant shifts.</li></ul><p>Providing Exceptional Customer Service</p><ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li><li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</li><li>Encourages employees to provide excellent customer service within guidelines.</li><li>Handles guest problems and complaints, seeking assistance from supervisor as necessary.</li><li>Strives to improve service performance.</li><li>Sets a positive example for guest relations.</li><li>Assists in the review of comment cards and guest satisfaction results with employees.</li><li>Meets and greets guests.</li></ul><p>Conducting Human Resource Activities</p><ul><li>Supervises on-going training initiatives.</li><li>Uses all available on the job training tools for employees.</li><li>Communicates performance expectations in accordance with job descriptions for each position.</li><li>Coaches and counsels employees regarding performance on an on-going basis.</li></ul><p>Additional Responsibilities</p><ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li><li>Assists servers and hosts on the floor during meal periods and high demand times.</li><li>Recognizes good quality products and presentations.</li><li>Supervises daily shift operations in absence of Restaurant Manager.</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li><li>OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul><p></p></section>

<p><h4>Exceptional hospitality starts with you</h4> <p>Picture yourself brightening someone’s day. When you join our hotels team, that’s exactly what you’ll do every time you come to work! As a demi chef de partie, you’re not just overseeing the preparation of high-quality dishes – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.</p> <h4>Here's what you'll do during a typical day:</h4> <ul> <li><strong>Prepare dishes:</strong> Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation.</li> <li><strong>Supervise the junior kitchen team:</strong> Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations.</li> <li><strong>Maintain kitchen cleanliness:</strong> Keep all work areas clean, tidy, and free of cross-contamination.</li> <li><strong>Ensure food quality and storage compliance:</strong> Monitor ingredient quality, ensuring proper storage and stock rotation.</li> <li><strong>Uphold regulatory standards:</strong> Maintain compliance with health, safety, and sanitation regulations, ensuring the highest standards of guest and team member wellbeing.</li> <li><strong>Delight our guests:</strong> Assist with guest inquiries in a timely and efficient manner while ensuring a positive dining experience.</li> </ul> <h4>What it takes to make the stay</h4> <p>At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:</p> <ul> <li>A passion for spreading the light and warmth of hospitality.</li> <li>Acting with integrity and always doing the right thing.</li> <li>Inspiring others through leadership.</li> <li>A belief that teamwork drives the best outcomes.</li> <li>A sense of ownership and accountability.</li> <li>A focus on the now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.</li> </ul> <h4>How we’ll help you thrive</h4> <p>At Hilton, the hospitality we’re known for doesn’t end with our guests. We proudly invest in our team members’ wellbeing, supporting you through all of life’s moments. When you join Hilton, our exceptional care extends to you with unmatched perks and benefits, including*:</p> <ul> <li><strong>Incredible travel perks</strong> – Enjoy 110 nights of deeply discounted travel, with room rates as low as $40 USD per night at our world-class hotels through our Go Hilton travel program.</li> <li><strong>Paid parental leave</strong> – Because family matters. We offer paid leave for eligible team members, including partners and adoptive parents.</li> <li><strong>Crisis concierge</strong> – In times of loss, our crisis concierge offers a single, compassionate point of contact for both practical support and emotional care.</li> <li><strong>Mental health resources</strong> – Your wellbeing comes first. Through our Care for All hub, we provide resources to help our team members care for themselves and their loved ones. In many countries, eligible team members receive free counseling and support through our Employee Assistance Program (EAP).</li> </ul> <p><em>*Benefits availability may vary depending on team member’s location as well as terms and conditions of employment and are subject to the terms and conditions of each specific program or plan.</em></p> <h4>Join an award-winning workplace culture</h4> <p>At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the team members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.</p> <p>Our award-winning culture has earned us repeated recognition on the world’s best workplaces list by Great Place to Work and Fortune. With our suite of world-class brands, and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.</p> <p>Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.</p></p><p></p>

<p>Working across the globe, V2X builds smart solutions designed to integrate physical and digital infrastructure from base to battlefield. We bring 120 years of successful mission support to improve security, streamline logistics, and enhance readiness. Aligned around a shared purpose, our $3.9B company and 16,000 people work alongside our clients, here and abroad, to tackle their most complex challenges with integrity, respect, responsibility, and professionalism.</p><p>The Galley Manager supervises all resources and staffing necessary to perform Galley operations at ISA BOS. The Galley Manager will supervise 12+/- food service workers who are Local Nationals (LNs). The Galley Manager is responsible for developing and implementing a 28-day cycle menu per Part A, Chapter 3 of NAVSUP P-486 and ensuring supplies are sufficient to meet daily meal preparation and serving requirements. Ensure proper cooking techniques are being applied IAW standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels using the Food Service Management (FSM) System. Provide meal planning services to ensure cycle menu planning is acceptable and sufficient supplies are available for the execution of daily meal preparation and serving processes. The majority of Galley operations will be to provide carry-out meals per NAVSUP P-486. The Galley Manager must ensure that all meals meet Nutritious and Acceptable Meal standards and guidelines as established by applicable NAVSUP regulations and The Armed Forces Recipe Service. Three meals are provided daily with an average daily headcount of over 120 patrons.</p><p>Responsibilities</p><ul><li>Manages and directs functions directly related to Galley operations</li><li>Utilizes the Food Service Management (FSM) system to order subsistence supplies, manage the galley operation and submit applicable food service forms at the end of each workday; ensures all information is accurate and timely</li><li>Develops 28-day menu cycle IAW Part A, Chapter 3 of NAVSUP P-486</li><li>Maintains all equipment: accountability, serviceability, turn-in and stockage levels</li><li>Ensures Galley supervisors and employees complete food service sanitation and safety training requirements per Sections 2-1.2.2.C and 2-1.2.2.D, Chapter 1 of NAVMED P-5010, Food Safety</li><li>Ensures all galley personnel comply with personal cleanliness and hygienic practices as specified by Sections 2-3 and 2-4, Chapter 1 of NAVMED P-5010</li><li>Performs logistic management to ensure daily meal preparation and serving processes are uninterrupted</li><li>Manages a 30 day subsistence and consumable supply ensuring adequate supplies are on hand to support menu cycle</li><li>Supervises cashier services for Ration-in-Kind (RIK) eligible patrons and paying patrons</li><li>Monitors and schedules routine and emergency maintenance of portable Galley container equipment</li><li>Performs other duties and assignments as required</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>High school diploma or equivalent required</li><li>Associate degree in a culinary or food management field preferred.</li><li>Formal training as a chef, food service manager, kitchen supervisor, and food service planner is highly desired.</li><li>Ten years of relevant experience with progressively increasing responsibility in military food service, or five years of experience in military food service at the rank of E7 or above.</li><li>Must have minimum of three years management experience managing a galley or dining facility of similar size.</li><li>Experience working with Foreign Nationals required.</li><li>Previous Navy galley experience is highly desirable.</li><li>Must be computer literate and proficient in MS Office software.</li><li>Must have proof of U.S. Citizenship and a valid state driver s license and must be eligible for access throughout the project geographic scope.</li><li>Must be able to read and speak English.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Dans un monde en évolution permanente, VINCI Energies accélère la transition écologique en concrétisant deux mutations majeures, numérique et énergétique. Attentif à ses marchés et intégrateur de solutions multi techniques sur mesure, VINCI Energies accompagne ses clients dans le déploiement de technologies utiles aux hommes et à la planète, de la conception à la réalisation, l’exploitation et la maintenance. Ancrées dans les territoires, agiles et innovantes, ses 1 900 entreprises sont au cœur des choix énergétiques de leurs clients, de leurs infrastructures et de leurs process pour les rendre chaque jour plus fiables, plus efficients et plus durables.</p><br><p><strong>Actemium Orléans</strong>, 12 millions d’euros de CA et 65 collaborateurs, est une entreprise implantée au cœur de la région Centre qui a pour vocation d’offrir aux industriels des solutions en ingénierie et réalisation électriques innovantes et performantes au travers de nos expertises en automatisme, robotique, informatique industrielle, tableaux électriques, gestion technique et industrie 4.0. Nos plus-values sont basées sur nos expertises internes, notre adaptation aux besoins des clients ainsi que sur la maîtrise du cycle de vie des projets industriels de la conception à la réalisation.</p><br><p>Nous recherchons un <strong>Chef d’équipe en électricité H/F</strong> au sein d’Actemium Orléans en CDI.</p><br><p>Vos missions&nbsp;:</p><br><p>En relation directe avec le chef de chantier mais aussi le responsable d’affaires, vous réalisez les missions suivantes :</p><br><p>-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Mise en œuvre des installations électriques sur des chantiers industriels.</p><br><p>-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Lecture des plans et schémas de câblage</p><br><p>-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Encadrement et suivi du travail des co-équipiers</p><br><p>-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Assurer les approvisionnements du matériel et outillage sur chantier</p><br><p>-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Application et respect du cahier des charges clients</p><br><p>-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Suivi de la qualité de l’installation en fin de chantier</p><br><p>-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Possibilité d’astreinte</p><br><p>-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Vous respectez la politique Qualité, Sécurité et environnement de l’Entreprise.</p><br><p>Vous serez autonome dans votre organisation tout en bénéficiant d’outils méthodologiques et de supports éprouvés.</p><br><br><p>De formation technique CAP, Bac Pro en électrotechnique / MELEC, vous avez une expérience de 3 à 5 ans minimum sur un poste similaire en courant forts, faibles et instrumentation.</p><br><p>Rigueur, autonomie et votre esprit d'équipe sont autant de qualités essentielles pour mener à bien cette mission.</p><br><p>Votre bon relationnel et un fort potentiel d’engagement auprès du client et de la performance vous permettront de développer votre esprit d'entrepreneur dans un groupe à taille humaine.</p><br><p>Alors, si vous vous reconnaissez dans ce profil, n’hésitez pas à nous partager votre candidature&nbsp;!</p><br><br><p>Salaire fixe selon la grille de la convention collective du bâtiment + paniers repas + indemnités de déplacement +primes d’intéressement et de participation + primes diverses + avantages du groupe VINCI&nbsp;(Plan d’Epargne Groupe, Plan d’Epargne Retraite et autres avantages et réductions)</p><br><p>En rejoignant notre structure, vous découvrirez une organisation décentralisée proche des enjeux locaux et collaborant en réseaux avec l'ensemble des entités du Groupe. Vous découvrirez également une culture d'entrepreneur, d'autonomie, de confiance et de solidarité.</p><br><p>Vous exercerez votre métier avec une réelle autonomie et des responsabilités concrètes.</p><br><p>Venez exprimer vos talents, nous saurons vous accompagner ! Rejoignez l’aventure Actemium Orléans, nous avons hâte de vous rencontrer&nbsp;!</p><br> <p><strong>Entity</strong></p><br> <p>In a world undergoing constant change, VINCI Energies contributes to the environmental transition by helping bring about major trends in the digital landscape and energy sector. VINCI Energies' teams roll out technologies and integrate customised multi-technical solutions, from design to implementation, operation and maintenance. With their strong local roots and agile and innovative structure, VINCI Energies' 2,100 business units have positioned themselves at the heart of the energy choices of their customers, boosting the reliability, efficiency and sustainability of their infrastructure and processes. VINCI Energies strives for global performance, caring for the planet, useful to people and committed to local communities. </p><br> <br> <br> </div>

<div> <div> <div> Description&nbsp;<br> <br></div> <div> <div> </div> </div> <div> <div> <div> <div> <div> <div> <p> </p> </div> <div> <div> <div> <div> <p> <strong>Job Announcement Head Chef / Tournant Fine Dining </strong> </p> <p> </p> <p> <strong>Join Our Team</strong> </p> <p>We are seeking an exceptional <strong>Culinary Professional</strong> to lead and elevate our fine dining operations. This is a unique opportunity for a passionate hospitality leader with extensive international experience in luxury hotels and Michelin-starred restaurants.</p> <p> </p> <p> <strong>Key Requirements</strong> </p> <p> <strong>Professional Experience</strong> </p> <ul> <li>Minimum <strong>8 10 years of experience</strong> in internationally recognized <strong>5-star luxury hotels across Europe</strong>.</li> <li>Minimum <strong>6 years of leadership experience</strong> in <strong>Michelin-starred fine dining restaurants</strong> located in <strong>Europe, Scandinavia, USA, or Asia Pacific</strong>.</li> <li>Proven track record of delivering exceptional guest experiences in high-end dining environments.</li> <li>Strong understanding of luxury service standards, wine knowledge, culinary trends, and fine dining etiquette.</li> </ul> <p> <strong>Desired Profile</strong> </p> <ul> <li>Highly passionate and dedicated hospitality professional.</li> <li>Self-motivated leader with a strong drive for excellence.</li> <li>Entrepreneurial mindset with the ability to identify opportunities, drive innovation, and improve profitability.</li> <li>Inspirational team builder with excellent coaching and mentoring skills.</li> <li>Hands-on operator with exceptional attention to detail.</li> <li>Strong commercial acumen and business management capabilities.</li> <li>Ability to thrive in a fast-paced, performance-driven environment.</li> <li>Outstanding communication and interpersonal skills.</li> <li>International experience and multicultural awareness.</li> </ul> <p> <strong>Key Responsibilities</strong> </p> <ul> <li>Lead daily restaurant operations while maintaining world-class service standards.</li> <li>Drive guest satisfaction and create memorable dining experiences.</li> <li>Develop, mentor, and inspire high-performing service teams.</li> <li>Collaborate closely with culinary leadership to ensure seamless execution.</li> <li>Manage budgets, labor costs, profitability, and operational efficiencies.</li> <li>Implement innovative concepts and continuously elevate the guest journey.</li> <li>Ensure compliance with all health, safety, and quality standards.</li> <li>Support business growth through strategic planning and revenue-generating initiatives. </li> <li>Shape, develop and influence our dining concepts</li> </ul> <p><br></p></div></div></div></div></div></div></div></div></div></div></div>

<p>POSITION SUMMARY Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. 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. 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 or for an entire work shift. 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.</p><p><strong>Desired Candidate Profile</strong></p><p>Education: High school diploma or G.E.D. equivalent. Related Work Experience: At least 1 year of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Overview Working across the globe, V2X builds smart solutions designed to integrate physical and digital infrastructure from base to battlefield. We bring 120 years of successful mission support to improve security, streamline logistics, and enhance readiness. Aligned around a shared purpose, our $3.9B company and 16,000 people work alongside our clients, here and abroad, to tackle their most complex challenges with integrity, respect, responsibility, and professionalism. The Galley Manager supervises all resources and staffing necessary to perform Galley operations at ISA BOS. The Galley Manager will supervise 12+/- food service workers who are Local Nationals (LNs). The Galley Manager is responsible for developing and implementing a 28-day cycle menu per Part A, Chapter 3 of NAVSUP P-486 and ensuring supplies are sufficient to meet daily meal preparation and serving requirements. Ensure proper cooking techniques are being applied IAW standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels using the Food Service Management (FSM) System. Provide meal planning services to ensure cycle menu planning is acceptable and sufficient supplies are available for the execution of daily meal preparation and serving processes. The majority of Galley operations will be to provide carry-out meals per NAVSUP P-486. The Galley Manager must ensure that all meals meet Nutritious and Acceptable Meal standards and guidelines as established by applicable NAVSUP regulations and The Armed Forces Recipe Service. Three meals are provided daily with an average daily headcount of over 120 patrons. Responsibilities + Manages and directs functions directly related to Galley operations + Utilizes the Food Service Management (FSM) system to order subsistence supplies, manage the galley operation and submit applicable food service forms at the end of each workday; ensures all information is accurate and timely + Develops 28-day menu cycle IAW Part A, Chapter 3 of NAVSUP P-486 + Maintains all equipment: accountability, serviceability, turn-in and stockage levels + Ensures Galley supervisors and employees complete food service sanitation and safety training requirements per Sections 2-1.2.2.C and 2-1.2.2.D, Chapter 1 of NAVMED P-5010, Food Safety + Ensures all galley personnel comply with personal cleanliness and hygienic practices as specified by Sections 2-3 and 2-4, Chapter 1 of NAVMED P-5010 + Performs logistic management to ensure daily meal preparation and serving processes are uninterrupted + Manages a 30 day subsistence and consumable supply ensuring adequate supplies are on hand to support menu cycle + Supervises cashier services for Ration-in-Kind (RIK) eligible patrons and paying patrons + Monitors and schedules routine and emergency maintenance of portable Galley container equipment + Performs other duties and assignments as required Qualifications MINIMUM QUALIFICATIONS: Education/Certifications: + High school diploma or equivalent required + Associate degree in a culinary or food management field preferred. + Formal training as a chef, food service manager, kitchen supervisor, and food service planner is highly desired. Experience: + Ten years of relevant experience with progressively increasing responsibility in military food service, or five years of experience in military food service at the rank of E7 or above. + Must have minimum of three years management experience managing a galley or dining facility of similar size. + Experience working with Foreign Nationals required. + Previous Navy galley experience is highly desirable. Skills: + Must be computer literate and proficient in MS Office software. + Must have proof of U.S. Citizenship and a valid state driver’s license and must be eligible for access throughout the project geographic scope. + Must be able to read and speak English. SUPERVISORY/BUDGET RESPONSIBILITIES: + Manages a galley of 12+/- employees. SUPERVISON: + General guidance and direction. + Reports directly to the Program Manager. At V2X, we are deeply committed to both equal employment opportunity, including protection for Veterans and individuals with disabilities, and fostering an inclusive and diverse workplace. We ensure all individuals are treated with fairness, respect, and dignity, recognizing the strength that comes from a workforce rich in diverse experiences, perspectives, and skills. This commitment, aligned with our core Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace, ultimately enabling us to best serve our clients. #LI-RB1</p> </div>