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Temp Task Force Executive Chef Jobs in Rhode Island

Graduate Providence

Executive Chef

Providence, RI · On-site

$75K - $95K/yr

Overview The Executive Chef is responsible for coordinating, supervising and directing all aspects ... Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently ...

Flik Hospitality Group

EXECUTIVE CHEF

Providence, RI · On-site

$85K - $95K/yr

Working as the Executive Chef, you will be responsible for overseeing kitchen operations while ... tasks, or requirements associated with this position. While this is intended to be an accurate ...

Compass Group

EXECUTIVE CHEF

Providence, RI · On-site

$85K - $95K/yr

Working as the Executive Chef, you will be responsible for overseeing kitchen operations while ... tasks, or requirements associated with this position. While this is intended to be an accurate ...

Compass Group

EXECUTIVE CHEF

Providence, RI · On-site

$85K - $95K/yr

Working as the Executive Chef, you will be responsible for overseeing kitchen operations while ... tasks, or requirements associated with this position. While this is intended to be an accurate ...

Compass Group

EXECUTIVE CHEF

Providence, RI · On-site

$85K - $95K/yr

Working as the Executive Chef, you will be responsible for overseeing kitchen operations while ... tasks, or requirements associated with this position. While this is intended to be an accurate ...

TPG Hotels Resorts and Marinas

Sous Chef

RI · On-site

$50K - $68K/yr

What You'll Be Doing * Assist the Executive Chef in planning and executing menus, ensuring variety ... Assign tasks and manage kitchen staff schedules to ensure smooth operations. * Provide feedback to ...

SSA Group

Food Service - Sous Chef

Providence, RI · On-site

$50K - $68K/yr

Perform specialty projects as assigned by the Executive Chef. * Respond to guest requests and take action to ensure client satisfaction. * Perform other tasks as deemed necessary. * Maintain a clean ...

Auberge Collection

Cook - PM

Newport, RI · On-site

$14 - $18.75/hr

Assists other cooks, supervisors, and Executive Chef with a positive self-motivating attitude ... Task Force Opportunities * Career Growth * Voluntary plans: short- and long-term disability ...

Auberge Collection

Cook - PM

Newport, RI · On-site

$14 - $18.75/hr

Assists other cooks, supervisors, and Executive Chef with a positive self-motivating attitude ... Task Force Opportunities * Career Growth * Voluntary plans: short- and long-term disability ...

Newport Harbor Island Resort

Sous Chef

Newport, RI · On-site

$80K/yr

As a Sous Chef, you will communicates daily with the Executive Chef for an update regarding ... Ability to work in a fast-paced environment and handle multiple tasks simultaneously

Newport Harbor Island Resort

Sous Chef

Newport, RI · On-site

$80K/yr

As a Sous Chef, you will communicates daily with the Executive Chef for an update regarding ... Ability to work in a fast-paced environment and handle multiple tasks simultaneously

Highgate Hotels

Pantry Cook (Full Time)

Providence, RI · On-site

$16.25 - $19.50/hr

Follow all instructions and procedures from Sous Chef / Executive Chef to ensure an excellent ... Medium work- Exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently or ...

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Temp Task Force Executive Chef information

How much does a Temp Task Force Executive Chef get paid?

A Temp Task Force Executive Chef typically earns between $25 and $50 per hour, depending on experience, location, and the scope of the assignment. Compensation may also include benefits such as per diem or travel allowances for temporary or emergency assignments.

What is a Temp Task Force Executive Chef?

A Temp Task Force Executive Chef is a temporary leadership role responsible for overseeing culinary operations during a specific project or crisis. This position requires strong culinary skills, management experience, and the ability to adapt quickly to changing environments, often working under tight deadlines and with limited resources.

What cities in Rhode Island are hiring for Temp Task Force Executive Chef jobs?

Cities in Rhode Island with the most Temp Task Force Executive Chef job openings:

Temp Task Force Executive Chef jobs near you

Executive Chef

Graduate Providence

Providence, RI • On-site

$75K - $95K/yr

Full-time

Re-posted 16 days ago

Key responsibilities

  • Coordinate and supervise all aspects of the hotel's food production and kitchen operations.

  • Ensure food quality, presentation, and sanitation standards are met, and control food and labor costs.

  • Train staff, develop menus, and oversee food preparation, inventory, and compliance with health regulations.

Job description

Compensation Type
Yearly
Highgate Hotels
Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.
With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.
With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. www.highgate.com
Location
Located in the heart of downtown Providence, Rhode Island, the 294-room Graduate Providence is a landmark hotel with an illustrious past. Designed by the celebrated firm Warren and Wetmore, the architects behind New York City's Grand Central Station, the hotel debuted to widespread acclaim in 1922 and quickly became the tourist and social center of Providence. Today, deeply woven within the city's fabric and culture and beloved by generations of guests, the Graduate Providence is an authentic Providence tradition. The Graduate Providence is a member of the Historic Hotels of America.
Overview
The Executive Chef is responsible for coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
Responsibilities
  • Work with other F&B managers and keep them informed of F&B issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
  • Coordinate and monitor all phases of Loss Prevention in kitchen areas.
  • Prepare and submit required reports in a timely manner.
  • Monitor quality of all food product and presentation.
  • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
  • Oversee all aspects of the daily operation of the kitchen and food production areas.
  • Respond to guest complaints in a timely manner.
  • Ensure compliance with SOP's in all outlets.
  • Ensure compliance with requisition procedures.
  • Conduct staff performance reviews in accordance with Highgate Hotel standards.
  • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
  • Know and enforce all local health department sanitation laws.
  • Work with the Director of F&B to create and implement menus.
  • Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
  • Coordinate, supervise and direct the Stewarding Department.
  • Compute daily food cost.
  • Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
  • Understand daily forecasts and customer counts.
  • Coordinate all par stock levels.
  • Assess food portion size, visual appeal, taste and temperature of items served.
  • Direct and train all chefs to ensure adequate operation in all outlets.
  • Create menus for prospective clients.
  • Review and approve weekly payroll.
  • Check food purchases for proper ordering, quality and price structure.
  • Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report and food cost report.
  • Communicate to Engineering any physical maintenance problems.
  • Assist catering sales on all special menus and price structures.
  • Participate in required M.O.D. program as scheduled.

Qualifications
  • A 2-year, 3-year or 4-year culinary degree and at least 5 years of progressive experience in a hotel or a related field.
  • Previous supervisor responsibility is required.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • Long hours sometimes required.
  • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  • Maintain a warm and friendly demeanor at all times.
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Attend all hotel required meetings and trainings.
  • Participate in M.O.D. coverage as required.
  • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming, which include wearing nametags.
  • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
  • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
  • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
  • Must be able to maintain confidentiality of information.
  • Perform other duties as requested by management.

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