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This will determine the placement and cost of the job listing. $150 Banquet Chef Brand Management Captain Caterer Chef de Cuisine Chef/Partner Corporate Chef Culinary School Instructor Executive Chef Executive Management Executive Pastry Chef Executive Sous Chef Food & Beverage Manager General Manager Head Chef Marketing Other Private Chef Restaurant for Sale Sushi Chef TV Chef Wine Director Working Executive Chef $50 Associate Food Editor Bartender Brewer Charcutier DJ Food Stylist Journalist/Food writer Line Cook Maitre D’ Pastry Cook Publicist Recipe Tester/Developer Roaster Sommelier $95 Assistant Chef Assistant Food & Beverage Manager Assistant Sous Chef Baker Beverage Director Bookeeper/Accountant Business Development Butcher Chef de Partie Decorator Garde Manger Chef Kitchen Manager Off-Site Chef Pastry Chef Purchasing/Operations Sales Manager Sous Chef Colorado Director Free Administrative Assistant Apprentice Barback Barista Busser Cashier Coat Checker Concierge Desk Clerk Dishwasher Intern Prep Cook Reservationist Runner Server Stagiaire Waitstaff Northwest Job Type Commission Freelance Full Time Internship On Call Part Time Restaurant for Sale Seasonal Temporary Job tags (optional) Comma separate tags, such as required skills or technologies, for this job. Featured Image (optional) Choose Image Used for the Job Spotlight display Job Description Job Application Deadline (optional) Enter the deadline by which you would want all applicants to submit their applications. Screening Questions (optional) Ambition Future Plans: Where do you see yourself in 5 years? Role Model: Who was the biggest influence on your decision to enter a culinary career? Explain. Communication Are you a good communicator? Experience Years of Experience: How many years have you worked in fine dining establishments? General Ex-Boss’s Opinion: How would your last boss describe your style of work? Favorite Dish: What is your favorite dish that you make at home to really impress your dinner guests? Favorite Sport: What sport are you best at? Knowledge How do you organize your station on the line? Priorities: Name 3 of the most important aspects of our profession from the cook’s point of view. What are keys to a good stock? What are the differences between puff pastry and croissant? What is Viennoiserie? When do you use trimoline? Leadership Greatest Challenge: Describe your greatest professional challenge. Management: Have you managed an entire kitchen staff before? How did you execute this? Unique Assets: What is the most valuable asset you will bring to your next employer? Work Skills How do you prep for Saturday night's service? Non-Culinary Skills: What are your greatest strengths OUTSIDE of the kitchen? Select one or more of the predefined screening questions Add custom screening question(s) (optional) [ Add another question ] X Enter a screening question that you would like the candidate to answer Salary Amount Select $75 $90 000 000 - $125 000 - 125 000 - 90 000-$110 000-55.000 40 40.000 - 55 75 75 - 125 89 Annual$100,000 - 125,000 $126,000 - 150,000 $150,000-$174,000 $175,000-$199,000 $20-29,000 $200,000+ $30-39,000 $40-49,000 $50-59,000 $55 $60-75,000 $76-100,000 000 000-$70 Based on Experience Hourly$11-$14 $15 - $19 $20-$24 $25+ $8-$10 Minimum Wage Minimum Wage for Tipped Employees OtherBased on Experience Contract Negotiable Unpaid Please enter the salary amount Experience (optional) – 0 Years 1 Year 1-3 years 11 – 15 Years 15+ Years 2 Years 2 years management 2 years of high volume kitchen experience 2 years supervisory experience at a Sous Chef level or above 2 years’ experience as a sous chef in a well rated restaurant or private club 3 Years 3 years Executive Chef Management 3 years experience 3 yrs. at upscale restaurant 3-4 years 3-5 years 4 Years 4 years experience in the culinary 4+ years experience 5 Years 5-7 years 6 Years 7 – 10 Years 7 years culinary management 7 years post graduate culinary experience 7+ years baking Computer skills Customer Service executive chef Experience selling help wanted classifieds Experienced fine dining fine dining experiene Five+ years of employment in a related position food and beverage IT knowledge of food costs and inventories management Managing Kitchen Staff Menu planning Minimum 1 year line/prep cook experience or related professional area Purchasing restaurant restaurant management Sales saucier sous chef experience Square POS knowledge helpful three years in a supervisory or executive chef role three years of previous experience as senior management Please select the desired experience level for the candidate Desired Education Level (optional) – 2 – 4 years of full-service restaurant experience 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred 2 year culinary degree preferred 2 years culinary education 2 years’ experience as a sous chef in a well rated restaurant or private club 3 – 5 years Sous Chef experience Account Executive Assistant Chef Associate Degree Associate’s degree in culinary arts At least five years’ culinary experience in pizza restaurants Bachelor’s Degree or equivalent preferred Bachelors Degree Bachelors Degree Preffered Banquet Chef Benihana Chef Benihana Cook Chef Chef de Cuisine Chef de Partie chef executive chef Chef Manager Chef Teacher chef tournant College College or culinary training or extensive cooking and production experience Commensurate experience Cook Corporate Chef Corporate Executive Chef Culinary Arts Degree Culinary Arts Degree/ Bachelor’s Degree strongly preferred culinary degree Culinary degree or 5 yrs. experience culinary degree or certificate preferred Culinary degree or certificate strongly preferred Culinary Degree preferred Culinary Degree/Certification(s) or relevant on job experience recommended culinary education Culinary Instructor Culinary Training Executive Chef Executive Sous Chef experience in hospitality industry experience selling experience selling help wanted classifieds Experienced Extensive Cooking Experience french GED or equivalent Head Chef High School High School diploma High School diploma or equivalen High School Diploma required Hotel Management Degree Kitchen Manager Lead Cook Lead line cook Line Cook Marketing Assistant Marketing Manager Masters Degree Minimum 4 years’ experience Personal Chef Prep Cook Private Chef Production Experience restaurant experience Restaurant Manager ServSafe certified Sous Chef Square POS knowledge helpful Sushi Chef Teppan Chef Two+ years of post high school education Work Permit (optional) Do you require applicants to already have U.S. work authorization for this position? (check if yes) Sponsor Work Permit (optional) Are you willing to help applicants get working papers for this position? (check if yes) Local Candidates Only (optional) Do you only want candidates that currently live within a 90 mile radius for this position? (check if yes) Company Details Company name Tagline (optional) Company Description (optional) Video (optional) Website (optional) Google+ username (optional) Facebook username (optional) LinkedIn username (optional) Twitter username (optional) Logo (optional) Choose Image Maximum file size: 16 MB.
