Browse Career Research in Travel, Hospitality & Restaurant
Travel, Hospitality & Restaurant Career Research
Yellowstone Club
As Executive Sous Chef, I work under and closely to the Executive Chef and led a team of 50-60 culinary staff property wide. On a daily basis, I managed production sheets, daily prep, menu creation for all outlets, catered events, and special events, as well as walked, road, or skied all areas daily as well. On a weekly basis, I scheduled all culinary staff for the main lodge and most gratis areas, and was responsible for ...
Avg. Salary: $57,500 · Company Rank: Not Available
The Timbers
As Executive Chef, I led a team of 17 culinary staff. The menus changed every season and I was responsible for menu development and costing, all hiring and firing of culinary staff, scheduling in all areas, daily production sheets, and ordering and maintaining inventory of product. I maintained a 29-33% food cost in winter season and 25-29% food cost in summer season. We opened The Timbers at Moonlight Lodge in December of ...
Avg. Salary: $57,500 · Company Rank: Not Available
Rice service military contractor
Perpare meats, steams, prep, maintain temperature, prearranged salad bar , cleaned and maintained all equipment after each use
Avg. Salary: $2,700 · Company Rank: Not Available
Forepaugh’s
As Sous Chef at Forepaugh’s, my primary duty was ensuring the success of daily prep and line execution. On a daily basis, I led the rest of the team in daily prep and execution of daily service execution for entire kitchen. On a weekly basis, I worked all stations in the kitchen for dinner service, lunch service, and Sunday brunch. In addition, I made weekly trips to our produce vendors warehouse as well as farmers markets...
Avg. Salary: $57,500 · Company Rank: Not Available
Maria's Italian Kitchen
I was in charge of the purchases, labor, and inventory. I made final decision on who gets hire for the FOH and BOH. I made sure my team and I focus on improving sales and guest satisfaction.
Avg. Salary: $48,000 · Company Rank: Not Available
Ciudad restaurant
I was in charge of the FOH scheduling and hiring. Assist bar manager with inventory and purchases and cost it out drinks. Made sure team focus in guest satisfaction.
Avg. Salary: $48,000 · Company Rank: Not Available
Gladstone's For Fish
In charge of the FOH service staff of over 100. In charge of bar inventory and help ass the General Manager. I closed the restaurant and open the restaurant.
Avg. Salary: $48,000 · Company Rank: Not Available
Rosti
Oversaw all schedules and in charged of all mangers. In charge of food cost, purchases, and quality of food. Administrated payroll for BOH and FOH team. Made sure every guest left with great experience.
Avg. Salary: $48,000 · Company Rank: Not Available
Huntsville Golf Club
-Responsible for 1 million dollars in yearly food and beverage operations. -Oversee the management and supervision of three departments. -Be the liaison between committees and Management.
Avg. Salary: $70,000 · Company Rank: Not Available
Westmoreland Club
• Responsible for 2 million dollars in yearly food and beverage operations. • Hired, trained, and managed a staff of 80 employees in 5 departments. • Responsible for food ($45,000 inventory), beverage ($80,000 inventory),budgeting and reporting.
Avg. Salary: $70,000 · Company Rank: Not Available
