Duties: Assists Executive Chef/ Chef de Cuisine in managing all food facilities Reports to Executive Chef and consults with him or her in regard to daily changes and projected business Participates in weekly menu and banquet planning; attends Food & Beverage meetings Follows work schedule as agreed upon with Chef de Cuisine Supervises all food outlets and stations, assuring all employees are present, are knowledgeable in the day's duties, stations set up properly before service and have the proper mis en place for the business demands Follows up by frequently checking employees to see that assigned duties are being performed correctly Checks employees' stations upon completion of their shifts, assuring that closing lists have been adhered to, both breaking down procedures and cleaning duties Monitors and maintains correct portion sizes and plate presentation Assures a secure workplace by maintaining safety standards and monitoring inventory levels Assists kitchen management in ordering and inventory control Enforces proper food handling procedures, minimizing public health risk and preventing product waste Is familiar with all aspects of the kitchen and is ready to perform any job when needed Responsible for attending all Reynolds training seminars and manager meetings Maintains breakage, spoiling, and refrigeration temp logs daily Helps Chef de Cuisine plan and schedule for manpower, equipment, and supply requirements for the department Helps Chef de Cuisine with hiring, daily training, reviews, scheduling, and documentation Assist Chef de Cuisine in developing a menu program to reflect seasonality, diversity, and that reflects the direction of the culinary program. Qualifications: Able to read, follow and direct orders, lists and recipes Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment Proven leadership skills; ability to train and motivate at the line level Full knowledge and ability to safely produce food for allergies and diet preferences Valid Serv Safe certification card required on duty Must have the ability to stand, walk, and lift often CPR/First Aid certification Knowledge of Jonas, Time Management, Ultimate Software, and Reserve Interactive is preferred Benefits: Medical, dental, vision and life insurance Paid time off: vacation, sick, personal days, and 10 holidays 401(k) with company match Flexible spending and health savings accounts LTD and STD Employee discounts: food, retail merchandise, boat rentals Golf privileges
Mar 11, 2024
Full time
Duties: Assists Executive Chef/ Chef de Cuisine in managing all food facilities Reports to Executive Chef and consults with him or her in regard to daily changes and projected business Participates in weekly menu and banquet planning; attends Food & Beverage meetings Follows work schedule as agreed upon with Chef de Cuisine Supervises all food outlets and stations, assuring all employees are present, are knowledgeable in the day's duties, stations set up properly before service and have the proper mis en place for the business demands Follows up by frequently checking employees to see that assigned duties are being performed correctly Checks employees' stations upon completion of their shifts, assuring that closing lists have been adhered to, both breaking down procedures and cleaning duties Monitors and maintains correct portion sizes and plate presentation Assures a secure workplace by maintaining safety standards and monitoring inventory levels Assists kitchen management in ordering and inventory control Enforces proper food handling procedures, minimizing public health risk and preventing product waste Is familiar with all aspects of the kitchen and is ready to perform any job when needed Responsible for attending all Reynolds training seminars and manager meetings Maintains breakage, spoiling, and refrigeration temp logs daily Helps Chef de Cuisine plan and schedule for manpower, equipment, and supply requirements for the department Helps Chef de Cuisine with hiring, daily training, reviews, scheduling, and documentation Assist Chef de Cuisine in developing a menu program to reflect seasonality, diversity, and that reflects the direction of the culinary program. Qualifications: Able to read, follow and direct orders, lists and recipes Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools and equipment Proven leadership skills; ability to train and motivate at the line level Full knowledge and ability to safely produce food for allergies and diet preferences Valid Serv Safe certification card required on duty Must have the ability to stand, walk, and lift often CPR/First Aid certification Knowledge of Jonas, Time Management, Ultimate Software, and Reserve Interactive is preferred Benefits: Medical, dental, vision and life insurance Paid time off: vacation, sick, personal days, and 10 holidays 401(k) with company match Flexible spending and health savings accounts LTD and STD Employee discounts: food, retail merchandise, boat rentals Golf privileges
Job description Now Hiring Cooks for Summer Help! Duties & Responsibilities: Prepare and serve all required food items in accordance with established portions and presentation standards. Set up prep cook station with needed items. Maintain and break down as appropriate. Ensure that work areas and equipment are clean and sanitary according to company standards and state and local health and safety regulations. Maintain neat professional appearance and observes personal cleanliness rules and sanitation standards at all times. Qualifications: High School Required Experiences Preferred but not necessary Ability to analyze and solved problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends and holidays. Positive attitude, professional manner and appearance in all situations Job Types: Part-time Restaurant type: Bar Casual dining restaurant Shift: Day shift Night shift Weekly day range: Monday to Friday Weekends as needed Experience: Restaurant experience: 1 year (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred Work Location: In person About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
Mar 27, 2024
Full time
Job description Now Hiring Cooks for Summer Help! Duties & Responsibilities: Prepare and serve all required food items in accordance with established portions and presentation standards. Set up prep cook station with needed items. Maintain and break down as appropriate. Ensure that work areas and equipment are clean and sanitary according to company standards and state and local health and safety regulations. Maintain neat professional appearance and observes personal cleanliness rules and sanitation standards at all times. Qualifications: High School Required Experiences Preferred but not necessary Ability to analyze and solved problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends and holidays. Positive attitude, professional manner and appearance in all situations Job Types: Part-time Restaurant type: Bar Casual dining restaurant Shift: Day shift Night shift Weekly day range: Monday to Friday Weekends as needed Experience: Restaurant experience: 1 year (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred Work Location: In person About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
AWARD WINNING FAST GROWTH UPSCALE CASUAL RESTAURANT CONCEPT! NOW HIRING FOR ALL LEVELS! GM/MP CHEF KM SOUS FRONT OF HOUSE MGR $60K-$100K SALARY PLUS LUCRATIVE BONUS PLAN, INSURANCE, VACATION CANDIDATES SHOULD BE PREPARED FOR RAPID "PERFORMANCE BASED" ADVANCEMENT! "CASUAL" POLISHED "UPSCALE" RESTAURANT MANAGEMENT EXPERIENCE PREFERRED About Us SELECTIVE RESTAURANT RECRUITERS CAREER SOLUTIONS FOR RESTAURANT PROFESSIONALS NOW REPRESENTING SEVERAL SUCCESSFUL COMPANIES AND CONCEPTS! QUALIFIED APPLICANTS WILL BE CONTACTED IMMEDIATELY, CONFIDENTIALLY WE OFFER OUR PLACEMENT SERVICES AT NO EXPENSE TO THE CANDIDATE "REQUIREMENTS" A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant or Kitchen Management, Culinary Experience. "DUTIES AND RESPONSIBILITIES" Maintains Guest Satisfaction by Training, Scheduling, and Communicating Job Expectations. Helps Achieve Restaurant Financial Goals by Contributing Information and Recommendations. Controls Costs by Portion Control and Quantities of Preparation; Minimizing Waste. Maintains Safe and Healthy Environments by Following and Enforcing Sanitation Standards. Enhances Profitability by Accomplishing Assignments or Exceeding Company Objectives. SALARY AND BENEFITS Highly Competitive Base Salary plus Outstanding Bonus Potential. Health Benefit Package PLUS 401K and Paid Vacation. Performance Based Promotions!
Mar 26, 2024
AWARD WINNING FAST GROWTH UPSCALE CASUAL RESTAURANT CONCEPT! NOW HIRING FOR ALL LEVELS! GM/MP CHEF KM SOUS FRONT OF HOUSE MGR $60K-$100K SALARY PLUS LUCRATIVE BONUS PLAN, INSURANCE, VACATION CANDIDATES SHOULD BE PREPARED FOR RAPID "PERFORMANCE BASED" ADVANCEMENT! "CASUAL" POLISHED "UPSCALE" RESTAURANT MANAGEMENT EXPERIENCE PREFERRED About Us SELECTIVE RESTAURANT RECRUITERS CAREER SOLUTIONS FOR RESTAURANT PROFESSIONALS NOW REPRESENTING SEVERAL SUCCESSFUL COMPANIES AND CONCEPTS! QUALIFIED APPLICANTS WILL BE CONTACTED IMMEDIATELY, CONFIDENTIALLY WE OFFER OUR PLACEMENT SERVICES AT NO EXPENSE TO THE CANDIDATE "REQUIREMENTS" A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant or Kitchen Management, Culinary Experience. "DUTIES AND RESPONSIBILITIES" Maintains Guest Satisfaction by Training, Scheduling, and Communicating Job Expectations. Helps Achieve Restaurant Financial Goals by Contributing Information and Recommendations. Controls Costs by Portion Control and Quantities of Preparation; Minimizing Waste. Maintains Safe and Healthy Environments by Following and Enforcing Sanitation Standards. Enhances Profitability by Accomplishing Assignments or Exceeding Company Objectives. SALARY AND BENEFITS Highly Competitive Base Salary plus Outstanding Bonus Potential. Health Benefit Package PLUS 401K and Paid Vacation. Performance Based Promotions!
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Restaurant Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Guy Fieri) GRADE/FLSA STATUS: S18- Exempt BADGE TYPE/COLOR: Key - Blue REPORTS TO: Executive Chef SUPERVISES: Sous Chef JOB SUMMARY: Manage the day-to-day preparation of food and supervision of kitchen employees while working as a team with the Restaurant Manager to deliver a high quality dining experience to all guests. JOB ESSENTIAL DUTIES AND RESPONISIBILITIES: Establish and endorse the business objectives, ethics and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to insure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Understand profit and loss statements Able to work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers with periodic tableside visits during shift Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Serve as communication liaison to subordinates and to Executive Chef Complete end of shift logs in a timely and accurate manner Ensure all required log books and temperature logs, are maintained and verified Responsible for local sanitation, health code laws, and weights and measures requirements Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Ensure staff maintain and calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Ensure timely and accurate performance appraisals and accurate work history entries Able to plan and prepare VIP and special menus when necessary Current on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Responsible for, or actively participates in, the initiation of personnel actions including but not limited to: interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Adhere to regulatory, departmental and company policies/procedures in an ethical manner If assigned to EDR: Adhere to internal control regulations in regards to variances Able to run cash register MINIMUM QUALIFICATIONS: High school diploma or GED required Five years managerial culinary experience required including two years executive culinary experience in a high volume, multi outlet operation required Two years culinary arts program training/certification and ten years of supervisory/technical experience in food operations preferred Serve Safe certified required Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Excellent interpersonal skills as well as documentation Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as using food preparation equipment required Able to quickly perform mathematical computations Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint and Outlook Neat, professional appearance with excellent personal hygiene PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8 hour shift Must be able to stoop, bend, reach, kneel, twist and grasp Must be able to have exposure to extreme heat or cold temperatures Must be able to respond to visual and aural cues Must be able to read, write, speak and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push an pull up to 300 pounds in a cart Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including second hand smoke Must be able to work a flexible schedule including weekends, evenings and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 25, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Restaurant Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Guy Fieri) GRADE/FLSA STATUS: S18- Exempt BADGE TYPE/COLOR: Key - Blue REPORTS TO: Executive Chef SUPERVISES: Sous Chef JOB SUMMARY: Manage the day-to-day preparation of food and supervision of kitchen employees while working as a team with the Restaurant Manager to deliver a high quality dining experience to all guests. JOB ESSENTIAL DUTIES AND RESPONISIBILITIES: Establish and endorse the business objectives, ethics and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to insure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Understand profit and loss statements Able to work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers with periodic tableside visits during shift Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Serve as communication liaison to subordinates and to Executive Chef Complete end of shift logs in a timely and accurate manner Ensure all required log books and temperature logs, are maintained and verified Responsible for local sanitation, health code laws, and weights and measures requirements Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Ensure staff maintain and calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Ensure timely and accurate performance appraisals and accurate work history entries Able to plan and prepare VIP and special menus when necessary Current on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Responsible for, or actively participates in, the initiation of personnel actions including but not limited to: interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Adhere to regulatory, departmental and company policies/procedures in an ethical manner If assigned to EDR: Adhere to internal control regulations in regards to variances Able to run cash register MINIMUM QUALIFICATIONS: High school diploma or GED required Five years managerial culinary experience required including two years executive culinary experience in a high volume, multi outlet operation required Two years culinary arts program training/certification and ten years of supervisory/technical experience in food operations preferred Serve Safe certified required Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Excellent interpersonal skills as well as documentation Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as using food preparation equipment required Able to quickly perform mathematical computations Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint and Outlook Neat, professional appearance with excellent personal hygiene PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8 hour shift Must be able to stoop, bend, reach, kneel, twist and grasp Must be able to have exposure to extreme heat or cold temperatures Must be able to respond to visual and aural cues Must be able to read, write, speak and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push an pull up to 300 pounds in a cart Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including second hand smoke Must be able to work a flexible schedule including weekends, evenings and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Job Description Position Title: Executive Sous Chef Location: Renowned Country Club, Springfield, PA Compensation: Up to $85,000 Annually, Plus Comprehensive Benefits Package Overview: Our prestigious country club in the bustling heart of Springfield, PA, is actively seeking an Executive Sous Chef. This role is designed for a culinary artist who thrives in a dynamic, high-volume environment and profoundly loves cooking. Our establishment prides itself on creating unparalleled dining experiences, and this position plays a crucial role in achieving that mission. Reporting Structure: Directly reports to the Executive Chef. Executive Sous Chef Role Responsibilities: Culinary Excellence: Spearhead implementing culinary initiatives, ensuring each dish reflects our commitment to quality and innovation. Menu Development: Collaborate in the creation of captivating menus, incorporating daily specials and seasonal variations that delight our members and guests. Team Leadership: The Executive Sous Chef will be instrumental in recruiting, training, and mentoring the culinary staff, fostering an environment of growth and excellence. Inventory Management: Oversee the procurement and management of food products, adhering to stringent quality standards and budgetary guidelines. Regulatory Compliance: The Executive Sous Chef will maintain immaculate kitchen conditions, upholding all health and safety regulations to ensure a safe dining environment. Policy Adherence: Ensure all kitchen operations align with established policies, emphasizing meticulous attention to detail and quality control. Collaborative Effort: The Executive Sous Chef will work with both front-of-house and back-of-house teams to ensure seamless service delivery and operational efficiency. Innovation and Prep: The Executive Sous chef will guide the kitchen staff in the art of meal preparation, from conception to execution, while also pioneering new culinary techniques to enhance our offerings. Exécutive Sous Chef Candidate Profile: Experience: A minimum of 3-5 years in Culinary Arts, with a strong preference for candidates with a background in a la carte service and high-volume environments. Certification: The Executive Sous Chef must hold a current ServSafe Certification. Skillset: The Executive Sous Chef must have a proven track record of reliability, keen attention to detail, and mastery over a broad spectrum of cooking techniques. Availability: The Executive Sous Chef will maintain a Flexible schedule with the ability to work nights, weekends, and holidays as required. Why Join Us? Our country club is more than just a workplace; it's a community where passion for culinary arts and exceptional service converge. Testimonials from our dedicated team highlight the rewarding nature of our environment, one that encourages creativity and personal growth. We offer a competitive salary, comprehensive benefits, and the opportunity to be part of a team that values excellence and innovation. Embark on a Culinary Journey with Us: If you are driven by a passion to create, lead, and inspire within the kitchen, we welcome you to apply for the position of Executive Sous Chef at our distinguished country club in Springfield, PA. Join us in setting the standard for culinary excellence and become a key player in our continued success. Please submit your application to Meet Your Recruiter Heather Koleser Heather brings over 30 years of operational experience in the hospitality industry to her recruiter position. She has a diverse background and has held key leadership positions over the last 20 years in the NYC market. She achieved success leading full service, fast casual, and QSR teams from a General Manager to COO level positions. She has a passion for leading teams to achieve operational success through coaching, and mentoring. Heather learned quickly in her career the hospitality industry is not just the food business but primarily a people business. The foundation of her success is built on hiring and developing the right people. Heather is excited to continue her career helping others connect, build lasting relationships, and find success through people. Heather earned a bachelor's degree from the University of Nevada, Las Vegas and currently resides in New Jersey with her husband and dog. In her spare time, she enjoys experiencing new food and culture through travel. Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States and Canada have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.
Mar 24, 2024
Full time
Job Description Position Title: Executive Sous Chef Location: Renowned Country Club, Springfield, PA Compensation: Up to $85,000 Annually, Plus Comprehensive Benefits Package Overview: Our prestigious country club in the bustling heart of Springfield, PA, is actively seeking an Executive Sous Chef. This role is designed for a culinary artist who thrives in a dynamic, high-volume environment and profoundly loves cooking. Our establishment prides itself on creating unparalleled dining experiences, and this position plays a crucial role in achieving that mission. Reporting Structure: Directly reports to the Executive Chef. Executive Sous Chef Role Responsibilities: Culinary Excellence: Spearhead implementing culinary initiatives, ensuring each dish reflects our commitment to quality and innovation. Menu Development: Collaborate in the creation of captivating menus, incorporating daily specials and seasonal variations that delight our members and guests. Team Leadership: The Executive Sous Chef will be instrumental in recruiting, training, and mentoring the culinary staff, fostering an environment of growth and excellence. Inventory Management: Oversee the procurement and management of food products, adhering to stringent quality standards and budgetary guidelines. Regulatory Compliance: The Executive Sous Chef will maintain immaculate kitchen conditions, upholding all health and safety regulations to ensure a safe dining environment. Policy Adherence: Ensure all kitchen operations align with established policies, emphasizing meticulous attention to detail and quality control. Collaborative Effort: The Executive Sous Chef will work with both front-of-house and back-of-house teams to ensure seamless service delivery and operational efficiency. Innovation and Prep: The Executive Sous chef will guide the kitchen staff in the art of meal preparation, from conception to execution, while also pioneering new culinary techniques to enhance our offerings. Exécutive Sous Chef Candidate Profile: Experience: A minimum of 3-5 years in Culinary Arts, with a strong preference for candidates with a background in a la carte service and high-volume environments. Certification: The Executive Sous Chef must hold a current ServSafe Certification. Skillset: The Executive Sous Chef must have a proven track record of reliability, keen attention to detail, and mastery over a broad spectrum of cooking techniques. Availability: The Executive Sous Chef will maintain a Flexible schedule with the ability to work nights, weekends, and holidays as required. Why Join Us? Our country club is more than just a workplace; it's a community where passion for culinary arts and exceptional service converge. Testimonials from our dedicated team highlight the rewarding nature of our environment, one that encourages creativity and personal growth. We offer a competitive salary, comprehensive benefits, and the opportunity to be part of a team that values excellence and innovation. Embark on a Culinary Journey with Us: If you are driven by a passion to create, lead, and inspire within the kitchen, we welcome you to apply for the position of Executive Sous Chef at our distinguished country club in Springfield, PA. Join us in setting the standard for culinary excellence and become a key player in our continued success. Please submit your application to Meet Your Recruiter Heather Koleser Heather brings over 30 years of operational experience in the hospitality industry to her recruiter position. She has a diverse background and has held key leadership positions over the last 20 years in the NYC market. She achieved success leading full service, fast casual, and QSR teams from a General Manager to COO level positions. She has a passion for leading teams to achieve operational success through coaching, and mentoring. Heather learned quickly in her career the hospitality industry is not just the food business but primarily a people business. The foundation of her success is built on hiring and developing the right people. Heather is excited to continue her career helping others connect, build lasting relationships, and find success through people. Heather earned a bachelor's degree from the University of Nevada, Las Vegas and currently resides in New Jersey with her husband and dog. In her spare time, she enjoys experiencing new food and culture through travel. Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States and Canada have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.
The Resort at Paws Up is America's premier luxury ranch resort. Set on a 37,000-acre ranch, Paws Up embodies the spirit of the American West. It's a family owned and award-winning destination that truly inspires. The Resort at Paws Up is seeking to add a Pastry Sous Chef to our team. The role of the Pastry Sous Chef is to assist the Pastry Chef in leading our pastry team in the production and direction of preparing a variety of desserts, pastries or other amenities for the various outlets and events at The Resort at Paws Up. This position is responsible for enhancement of creativity, timely execution and involvement within various culinary events. The Primary Functions are: Create new and exciting desserts to refresh our menus and engage our guests. Prepare a wide variety of goods such as cakes, cookies, pies, etc. following traditional and modern recipes. Work closely with the Culinary leadership team to assist in creating menus that are unique and restaurant specific. Creativity is strongly encouraged. Carry out and monitor the production of pastry items to specifications and ensure that consistency and quality are executed to the highest standard. Supervise and coordinate the preparation and production of all pastry items according to the highest standards and menu planning. Monitor stock pars for baking ingredients and make appropriate orders. Provide day-to-day guidance and oversight of team members; actively promote, train, coach, and recognize performance. Keep up-to-date knowledge on all menu items including preparation, any allergens, and alternative preparations. Maintain an orderly cooking station and adhere to health and safety standards. Promote teamwork and foster a harmonious working environment, often under strict timelines and short turnarounds. Understand how to flex when necessary to meet labor expectations; ability to adjust daily operations to be in line with the budget with final approval by Executive Chef and Pastry Chef. Improve service by communicating and assist the team to understand our guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management to the Pastry Chef. Attend and participate all mandatory meetings and training. Communicate and maintain timelines and priorities. Maintain flexible hours to accommodate guest and special event needs, due to the cyclical nature of the hospitality industry; position requires full availability including evenings, weekends, holidays or as needed. Looking for Team Members with: High school diploma, GED or vocational training or job-related coursework Minimum of 4 years of experience in the Pastry field Minimum of 2 years of experience in management of a team Proven ability to lead and manage a team Knowledge of genuine hospitality and service management Demonstrate the ability to work efficiently in a fast-paced environment Display a sense of urgency, attention to detail, and a strong desire for continued learning Enjoy the challenge of effectively managing multiple tasks without sacrificing quality Valid Montana Food Handler's license Valid driver's license and the ability to meet company driving policy Team Members can look forward to: 401K (Discretionary) Medical, Dental, Vision Employee Assistance Program Complimentary Lunch Provided Referral Bonus (Get paid to recruit) Carpool reimbursement $5-$20/Day Employee Discounts on Merchandise PTO - 9 Floating Holidays and 15 Personal Opportunities for career development and advancement Life Insurance, Long Term and Short-Term Disability Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Mar 23, 2024
Full time
The Resort at Paws Up is America's premier luxury ranch resort. Set on a 37,000-acre ranch, Paws Up embodies the spirit of the American West. It's a family owned and award-winning destination that truly inspires. The Resort at Paws Up is seeking to add a Pastry Sous Chef to our team. The role of the Pastry Sous Chef is to assist the Pastry Chef in leading our pastry team in the production and direction of preparing a variety of desserts, pastries or other amenities for the various outlets and events at The Resort at Paws Up. This position is responsible for enhancement of creativity, timely execution and involvement within various culinary events. The Primary Functions are: Create new and exciting desserts to refresh our menus and engage our guests. Prepare a wide variety of goods such as cakes, cookies, pies, etc. following traditional and modern recipes. Work closely with the Culinary leadership team to assist in creating menus that are unique and restaurant specific. Creativity is strongly encouraged. Carry out and monitor the production of pastry items to specifications and ensure that consistency and quality are executed to the highest standard. Supervise and coordinate the preparation and production of all pastry items according to the highest standards and menu planning. Monitor stock pars for baking ingredients and make appropriate orders. Provide day-to-day guidance and oversight of team members; actively promote, train, coach, and recognize performance. Keep up-to-date knowledge on all menu items including preparation, any allergens, and alternative preparations. Maintain an orderly cooking station and adhere to health and safety standards. Promote teamwork and foster a harmonious working environment, often under strict timelines and short turnarounds. Understand how to flex when necessary to meet labor expectations; ability to adjust daily operations to be in line with the budget with final approval by Executive Chef and Pastry Chef. Improve service by communicating and assist the team to understand our guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management to the Pastry Chef. Attend and participate all mandatory meetings and training. Communicate and maintain timelines and priorities. Maintain flexible hours to accommodate guest and special event needs, due to the cyclical nature of the hospitality industry; position requires full availability including evenings, weekends, holidays or as needed. Looking for Team Members with: High school diploma, GED or vocational training or job-related coursework Minimum of 4 years of experience in the Pastry field Minimum of 2 years of experience in management of a team Proven ability to lead and manage a team Knowledge of genuine hospitality and service management Demonstrate the ability to work efficiently in a fast-paced environment Display a sense of urgency, attention to detail, and a strong desire for continued learning Enjoy the challenge of effectively managing multiple tasks without sacrificing quality Valid Montana Food Handler's license Valid driver's license and the ability to meet company driving policy Team Members can look forward to: 401K (Discretionary) Medical, Dental, Vision Employee Assistance Program Complimentary Lunch Provided Referral Bonus (Get paid to recruit) Carpool reimbursement $5-$20/Day Employee Discounts on Merchandise PTO - 9 Floating Holidays and 15 Personal Opportunities for career development and advancement Life Insurance, Long Term and Short-Term Disability Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Overview Copley Hospital is looking for a Sous Chef to join our team! This is a leadership position assisting the Executive Chef in daily operations of the kitchen, including development, inventory, purchasing and watching costs. The Sous Chef will oversee the activities of the kitchen staff, monitor food production, service, and presentation. This position will require the understanding of local, federal and sanitation regulations. Contributes in the activities of managing, development of processes and procedures, hiring, ordering and accountability of staff. They will maintain all required compliance documentation, help manage budgets, and all schedules. They will aim to achieve the highest possible hospitality standards. This position will require cleaning and kitchen maintenance. The ideal candidate will have a focus on kitchen organization, especially in regards to food storage areas. The candidate will assist all levels of kitchen management with ensuring product is properly rotated and stored to ensure service of the freshest possible ingredients. The candidate will make sure food is always properly labelled and stored to keep our staff and patients safe and satisfied. Responsibilities Has ability to lead and teach staff in the execution of all menus; Has advanced knowledge of all cooking methods and procedures; Understands menu engineering, assists with development of new menu items and recipes; Provide meals for patients and visitors of the community; Maintains inventory par levels in accordance with established menus and consumption needs; Procures and receives supplies and equipment following established procedures; Operates food program within defined budgetary guidelines; Understands diets and modified food consistency diets; Manages staff schedules, time and attendance when Exec. Chef is not present. Aids in the performance of the cafeteria as well as kitchen and patient line service; Learns, understands, practices all guidelines set forth by ServeSafe program; documents information as required, has knowledge of maintenance request software Ensures that all food service areas are maintained in a clean and sanitary manner according to State, local and ServSafe guidelines; Operates various departmental equipment (ovens, mixers, fryolators, etc.); Supportive and friendly to co-workers; patients, staff and visitors; Maintains successful attendance and performance standards; Has ability to meet physical demands of position. Hold employees accountable to all working S.O.P.'s, policies and Ability to order all product needed for the success of the department Assumes other duties as assigned Qualifications High School diploma or equivalent. Secondary or technical training desired 3 to 4 years of restaurant, hospital, or institutional cooking as a head cook Skills: Advanced culinary skills. Interpersonal and organizational skills
Mar 23, 2024
Full time
Overview Copley Hospital is looking for a Sous Chef to join our team! This is a leadership position assisting the Executive Chef in daily operations of the kitchen, including development, inventory, purchasing and watching costs. The Sous Chef will oversee the activities of the kitchen staff, monitor food production, service, and presentation. This position will require the understanding of local, federal and sanitation regulations. Contributes in the activities of managing, development of processes and procedures, hiring, ordering and accountability of staff. They will maintain all required compliance documentation, help manage budgets, and all schedules. They will aim to achieve the highest possible hospitality standards. This position will require cleaning and kitchen maintenance. The ideal candidate will have a focus on kitchen organization, especially in regards to food storage areas. The candidate will assist all levels of kitchen management with ensuring product is properly rotated and stored to ensure service of the freshest possible ingredients. The candidate will make sure food is always properly labelled and stored to keep our staff and patients safe and satisfied. Responsibilities Has ability to lead and teach staff in the execution of all menus; Has advanced knowledge of all cooking methods and procedures; Understands menu engineering, assists with development of new menu items and recipes; Provide meals for patients and visitors of the community; Maintains inventory par levels in accordance with established menus and consumption needs; Procures and receives supplies and equipment following established procedures; Operates food program within defined budgetary guidelines; Understands diets and modified food consistency diets; Manages staff schedules, time and attendance when Exec. Chef is not present. Aids in the performance of the cafeteria as well as kitchen and patient line service; Learns, understands, practices all guidelines set forth by ServeSafe program; documents information as required, has knowledge of maintenance request software Ensures that all food service areas are maintained in a clean and sanitary manner according to State, local and ServSafe guidelines; Operates various departmental equipment (ovens, mixers, fryolators, etc.); Supportive and friendly to co-workers; patients, staff and visitors; Maintains successful attendance and performance standards; Has ability to meet physical demands of position. Hold employees accountable to all working S.O.P.'s, policies and Ability to order all product needed for the success of the department Assumes other duties as assigned Qualifications High School diploma or equivalent. Secondary or technical training desired 3 to 4 years of restaurant, hospital, or institutional cooking as a head cook Skills: Advanced culinary skills. Interpersonal and organizational skills
We are currently looking to build and strengthen our team with another Sous Chef. The Sous Chef reports directly to the Executive Chef & works collaboratively with the Restaurant Management Team to achieve common goals. This role is integral to the operation of Mack's Bingo with an emphasis on cultivating a work environment that provides direction and purpose, nurtures growth, and fosters teamwork. The ideal candidate is someone who enjoys a team driven environment and is passionate about making this the best work experience they can for others. Someone who has significant management experience is preferred but not required. Kitchen and personnel management experience is required for this position. RESPONSIBILITIES Ensure that day-to-day operations run smoothly and efficiently while promoting the culture, values, and mission of Farms Work Wonders Coordinating hiring, scheduling, and training procedures in conjunction with the Executive Chef Oversee and guide the performance of the BOH team during the assigned shift Oversee BOH opening and/or closing procedures, ensuring that all tasks are completed accurately and efficiently Delegate tasks and responsibilities effectively, ensuring smooth workflow and efficient use of resources Knowledge and capacity to cover a hot or cold station should the need present itself Provide training, coaching, and feedback to ensure high quality standards Monitor the back of house area to ensure cleanliness, proper setup, and adherence to health and safety standards Monitor team attendance, punctuality, and adherence to company policies Collaboratively develop common goals and objectives with the management team for individual and enterprise success Support the development of Junior Crew members Conduct or participate in team check-in's and performance reviews to monitor performance goals and skill development Grow and maintain partnerships with all corresponding FWW departments and enterprises; assist Executive Chef in driving communication between the Bakery, Front of House and all Farms Work Wonders departments and enterprises Monitor inventory levels, track supply usage, and place orders as needed to avoid shortages Collaborate with the Executive Chef on menu research & development for Mack's Bingo Kitchen & any offsite events. Collaborate with Executive Chef regarding sourcing & vendor relationships EXPECTED WORK SCHEDULE The Sous Chef is a full-time position and expected to work a minimum of 40 hours week, 5 days a week (Mornings & Evenings) inclusive of weekends and some government holidays. The anticipated schedule would be Wednesday through Sunday, but subject to change. KEY QUALIFICATIONS Previous experience in a culinary management position. Minimum of 3 years experience in a culinary environment. Ability to work in a standing environment for 8 hours. Must obtain Food Handlers License (cost is absorbed by Farms Work Wonders) Ability to perform & execute basic cooking skills, including cooking on the line Must be able to work independently. Desire to work in a team driven environment with a focus on support and guidance. Most positions at FWW require you to be 18 years or old and have a valid driver's license COMPENSATION This position is classified as exempt with an annual salary starting at $45,000. In addition to competitive pay, we offer the following benefits for regular, full-time employees: generous paid time off structure employer-paid medical and life insurance dental and vision insurance short-term disability discount on items in the market paid training and scholarship opportunities HOUSING Housing options may be available. ABOUT FARMS WORK WONDERS Farms Work Wonders is a nonprofit social enterprise whose mission is to ignite the spark of curiosity in Appalachian youth so they see themselves and their future in new and exciting ways. We create living classrooms to provide real-life learning experiences and generate proceeds that are 100% reinvested back into the local community. In 2016, Farms Work Wonders launched the Wardensville Garden Market project-an organic farm, market, and bakery that has currently created over 100 local, good-paying jobs with most held by local high school students, and we continue to grow. Farms Work Wonders provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Mar 22, 2024
Full time
We are currently looking to build and strengthen our team with another Sous Chef. The Sous Chef reports directly to the Executive Chef & works collaboratively with the Restaurant Management Team to achieve common goals. This role is integral to the operation of Mack's Bingo with an emphasis on cultivating a work environment that provides direction and purpose, nurtures growth, and fosters teamwork. The ideal candidate is someone who enjoys a team driven environment and is passionate about making this the best work experience they can for others. Someone who has significant management experience is preferred but not required. Kitchen and personnel management experience is required for this position. RESPONSIBILITIES Ensure that day-to-day operations run smoothly and efficiently while promoting the culture, values, and mission of Farms Work Wonders Coordinating hiring, scheduling, and training procedures in conjunction with the Executive Chef Oversee and guide the performance of the BOH team during the assigned shift Oversee BOH opening and/or closing procedures, ensuring that all tasks are completed accurately and efficiently Delegate tasks and responsibilities effectively, ensuring smooth workflow and efficient use of resources Knowledge and capacity to cover a hot or cold station should the need present itself Provide training, coaching, and feedback to ensure high quality standards Monitor the back of house area to ensure cleanliness, proper setup, and adherence to health and safety standards Monitor team attendance, punctuality, and adherence to company policies Collaboratively develop common goals and objectives with the management team for individual and enterprise success Support the development of Junior Crew members Conduct or participate in team check-in's and performance reviews to monitor performance goals and skill development Grow and maintain partnerships with all corresponding FWW departments and enterprises; assist Executive Chef in driving communication between the Bakery, Front of House and all Farms Work Wonders departments and enterprises Monitor inventory levels, track supply usage, and place orders as needed to avoid shortages Collaborate with the Executive Chef on menu research & development for Mack's Bingo Kitchen & any offsite events. Collaborate with Executive Chef regarding sourcing & vendor relationships EXPECTED WORK SCHEDULE The Sous Chef is a full-time position and expected to work a minimum of 40 hours week, 5 days a week (Mornings & Evenings) inclusive of weekends and some government holidays. The anticipated schedule would be Wednesday through Sunday, but subject to change. KEY QUALIFICATIONS Previous experience in a culinary management position. Minimum of 3 years experience in a culinary environment. Ability to work in a standing environment for 8 hours. Must obtain Food Handlers License (cost is absorbed by Farms Work Wonders) Ability to perform & execute basic cooking skills, including cooking on the line Must be able to work independently. Desire to work in a team driven environment with a focus on support and guidance. Most positions at FWW require you to be 18 years or old and have a valid driver's license COMPENSATION This position is classified as exempt with an annual salary starting at $45,000. In addition to competitive pay, we offer the following benefits for regular, full-time employees: generous paid time off structure employer-paid medical and life insurance dental and vision insurance short-term disability discount on items in the market paid training and scholarship opportunities HOUSING Housing options may be available. ABOUT FARMS WORK WONDERS Farms Work Wonders is a nonprofit social enterprise whose mission is to ignite the spark of curiosity in Appalachian youth so they see themselves and their future in new and exciting ways. We create living classrooms to provide real-life learning experiences and generate proceeds that are 100% reinvested back into the local community. In 2016, Farms Work Wonders launched the Wardensville Garden Market project-an organic farm, market, and bakery that has currently created over 100 local, good-paying jobs with most held by local high school students, and we continue to grow. Farms Work Wonders provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Job Number Job Category Food and Beverage & Culinary Location The St. Regis Aspen Resort, 315 East Dean Street, Aspen, Colorado, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Management JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. The salary range for this position is $60,000 to $77,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account, flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. The application deadline for this position is 35 days after the date of this posting, 2/21/2024. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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.
Mar 21, 2024
Full time
Job Number Job Category Food and Beverage & Culinary Location The St. Regis Aspen Resort, 315 East Dean Street, Aspen, Colorado, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Management JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. The salary range for this position is $60,000 to $77,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account, flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. The application deadline for this position is 35 days after the date of this posting, 2/21/2024. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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.
Compass Community Living Position Title: Sous Chef Pay Grade: 12 Reports To: Dining Director Salary: $50000 - $60000 Other Forms of Compensation: Merit increases yearly With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Being part of the Company is about making a difference. If you are passionate about great food and outstanding service we want you to join our team and make a difference today! As a Production Manager, you will be responsible for planning, directing and coordinating the activities of production employees in order to prepare and deliver finished food products to the serving areas in an efficient, timely and proper manner. Key Responsibilities: Possesses knowledge and understanding of meal requirements Ensures proper portioning of foods Orders and receives food and nonfood items Verifies all items in their proper quantity are prepared for tray line Monitors staff completion of daily records Verifies and submits payroll Manages, trains, and develops staff Collaborates with Lead cook, and FSD Completes weekly inventory Monitors and investigates any overages or shortages Writes daily and weekly production schedule using the master cycle menu Ensures all tasks on daily production schedule are completed by staff Assures standardized recipes are followed Works with FSD on accounting and budget processes Participates in food quality meetings Verifies food safety records are completed Monitors labeling of all items with proper information Practices and enforces all federal, state, and local regulations Schedules Maintenance on all equipment Adheres to all company policies and procedures Provides GREAT customer service to our clients Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred Minimum of two to four years of retirement or adult home/care experience preferred, depending upon formal degree or training Four plus years of direct foodservice operational management experience in a restaurant, hotel, country club and/or experience producing meals for outside groups Inventory and purchasing knowledge and control Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation a plus Excellent customer services skills and experiences Experience with P&L accountability highly desirable Contract-managed service experience is desirable High volume food production background highly desirable ServSafe certified Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) CCL maintains a drug-free workplace. Req ID: Compass Community Living Nicholas Henderson req_classification
Mar 20, 2024
Full time
Compass Community Living Position Title: Sous Chef Pay Grade: 12 Reports To: Dining Director Salary: $50000 - $60000 Other Forms of Compensation: Merit increases yearly With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Being part of the Company is about making a difference. If you are passionate about great food and outstanding service we want you to join our team and make a difference today! As a Production Manager, you will be responsible for planning, directing and coordinating the activities of production employees in order to prepare and deliver finished food products to the serving areas in an efficient, timely and proper manner. Key Responsibilities: Possesses knowledge and understanding of meal requirements Ensures proper portioning of foods Orders and receives food and nonfood items Verifies all items in their proper quantity are prepared for tray line Monitors staff completion of daily records Verifies and submits payroll Manages, trains, and develops staff Collaborates with Lead cook, and FSD Completes weekly inventory Monitors and investigates any overages or shortages Writes daily and weekly production schedule using the master cycle menu Ensures all tasks on daily production schedule are completed by staff Assures standardized recipes are followed Works with FSD on accounting and budget processes Participates in food quality meetings Verifies food safety records are completed Monitors labeling of all items with proper information Practices and enforces all federal, state, and local regulations Schedules Maintenance on all equipment Adheres to all company policies and procedures Provides GREAT customer service to our clients Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred Minimum of two to four years of retirement or adult home/care experience preferred, depending upon formal degree or training Four plus years of direct foodservice operational management experience in a restaurant, hotel, country club and/or experience producing meals for outside groups Inventory and purchasing knowledge and control Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation a plus Excellent customer services skills and experiences Experience with P&L accountability highly desirable Contract-managed service experience is desirable High volume food production background highly desirable ServSafe certified Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) CCL maintains a drug-free workplace. Req ID: Compass Community Living Nicholas Henderson req_classification
Come grow with us under our new leadership team while delivering exceptional customer service in an exciting and entertaining environment! Located just off I-5 at exit 236, The Skagit is definitely a great place to work. JOB SUMMARY: At the direction of the Food & Beverage Director/Executive Chef, this position is responsible for managing the day-to-day operations of all the back-of-house kitchen activities and staff in the absence of the Executive Chef or Director of Food and Beverage. Assists Director/Executive Chef with overseeing operations and maintaining high standards of food quality, food presentation and customer satisfaction. Assists with ensuring smooth operation of department and its operations within budgetary guidelines, and as specified in property operating procedures. Displays exceptional customer service and ensures customer service protocols are being followed by all kitchen staff. ESSENTIAL QUALIFICATIONS: Must be at least 21 years of age. High school diploma or GED required. At least 2 years of college and/or culinary training mandatory. Minimum six years' experience in a large volume food establishment including banquets, buffets, and specialty restaurants, including a minimum of three years in a supervisory role, with a proven track record in leadership and management/supervisory skills. Must have at least 3 years hands-on experience in food preparation. Demonstrated competence in managing budgets, tracking expenses and providing reports on a regular basis. Must be able to work with and understand financial information and data, and have knowledge of basic arithmetic functions. Strong analytical skills including management of inventory control and scheduling. Must be able to demonstrate proficiency with computer programs, including Windows based applications (MS Word and Excel) and POS systems (Micros preferred), inventory management systems, and demonstrate effective email communication. Knowledge of all phases of kitchen administration and cost control. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. Ability to work well under pressure and flexible in adapting and responding to changing situations. Must be solutions oriented and have superior organizational skills and ability to multi-task. Proven skills in relationship building, critical thinking, and verbal/written communications required. Outstanding service orientation; sense of urgency and high-level of personal integrity. Must have the ability to assimilate complex information and data from disparate sources and consider, adjust, or modify to meet the constraints of any particular need. Must be effective at listening to, understanding, and clarifying concerns and issues raised by employees, co-workers, management and guests. Must be able to supervise and train all levels of staff, to include following all Human Resource requirements for hiring, evaluating, coaching/counseling, performance management, and termination policies. Must be able to work independently under limited supervision; solve problems involving differing situations, requiring creativity to search for solutions among learned and unlearned alternatives. Frequent analysis, independent judgment and discretion are required to determine appropriate courses of action. BENEFITS: Competitive salaries Call and lets talk! Paid vacation/sick/holidays Medical/dental/vision insurance Life insurance and AD&D Long term disability Short term disability Employee assistance plan Apply now to become part of The Skagit team!
Mar 19, 2024
Full time
Come grow with us under our new leadership team while delivering exceptional customer service in an exciting and entertaining environment! Located just off I-5 at exit 236, The Skagit is definitely a great place to work. JOB SUMMARY: At the direction of the Food & Beverage Director/Executive Chef, this position is responsible for managing the day-to-day operations of all the back-of-house kitchen activities and staff in the absence of the Executive Chef or Director of Food and Beverage. Assists Director/Executive Chef with overseeing operations and maintaining high standards of food quality, food presentation and customer satisfaction. Assists with ensuring smooth operation of department and its operations within budgetary guidelines, and as specified in property operating procedures. Displays exceptional customer service and ensures customer service protocols are being followed by all kitchen staff. ESSENTIAL QUALIFICATIONS: Must be at least 21 years of age. High school diploma or GED required. At least 2 years of college and/or culinary training mandatory. Minimum six years' experience in a large volume food establishment including banquets, buffets, and specialty restaurants, including a minimum of three years in a supervisory role, with a proven track record in leadership and management/supervisory skills. Must have at least 3 years hands-on experience in food preparation. Demonstrated competence in managing budgets, tracking expenses and providing reports on a regular basis. Must be able to work with and understand financial information and data, and have knowledge of basic arithmetic functions. Strong analytical skills including management of inventory control and scheduling. Must be able to demonstrate proficiency with computer programs, including Windows based applications (MS Word and Excel) and POS systems (Micros preferred), inventory management systems, and demonstrate effective email communication. Knowledge of all phases of kitchen administration and cost control. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. Ability to work well under pressure and flexible in adapting and responding to changing situations. Must be solutions oriented and have superior organizational skills and ability to multi-task. Proven skills in relationship building, critical thinking, and verbal/written communications required. Outstanding service orientation; sense of urgency and high-level of personal integrity. Must have the ability to assimilate complex information and data from disparate sources and consider, adjust, or modify to meet the constraints of any particular need. Must be effective at listening to, understanding, and clarifying concerns and issues raised by employees, co-workers, management and guests. Must be able to supervise and train all levels of staff, to include following all Human Resource requirements for hiring, evaluating, coaching/counseling, performance management, and termination policies. Must be able to work independently under limited supervision; solve problems involving differing situations, requiring creativity to search for solutions among learned and unlearned alternatives. Frequent analysis, independent judgment and discretion are required to determine appropriate courses of action. BENEFITS: Competitive salaries Call and lets talk! Paid vacation/sick/holidays Medical/dental/vision insurance Life insurance and AD&D Long term disability Short term disability Employee assistance plan Apply now to become part of The Skagit team!
Position Title: Sous Chef Pay Grade: 12 Reports To: Dining Director Salary: $50000 - $60000 Other Forms of Compensation: Merit increases yearly With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Being part of the Company is about making a difference. If you are passionate about great food and outstanding service we want you to join our team and make a difference today! As a Production Manager, you will be responsible for planning, directing and coordinating the activities of production employees in order to prepare and deliver finished food products to the serving areas in an efficient, timely and proper manner. Key Responsibilities: Possesses knowledge and understanding of meal requirements Ensures proper portioning of foods Orders and receives food and nonfood items Verifies all items in their proper quantity are prepared for tray line Monitors staff completion of daily records Verifies and submits payroll Manages, trains, and develops staff Collaborates with Lead cook, and FSD Completes weekly inventory Monitors and investigates any overages or shortages Writes daily and weekly production schedule using the master cycle menu Ensures all tasks on daily production schedule are completed by staff Assures standardized recipes are followed Works with FSD on accounting and budget processes Participates in food quality meetings Verifies food safety records are completed Monitors labeling of all items with proper information Practices and enforces all federal, state, and local regulations Schedules Maintenance on all equipment Adheres to all company policies and procedures Provides GREAT customer service to our clients Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred Minimum of two to four years of retirement or adult home/care experience preferred, depending upon formal degree or training Four plus years of direct foodservice operational management experience in a restaurant, hotel, country club and/or experience producing meals for outside groups Inventory and purchasing knowledge and control Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation a plus Excellent customer services skills and experiences Experience with P&L accountability highly desirable Contract-managed service experience is desirable High volume food production background highly desirable ServSafe certified Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) CCL maintains a drug-free workplace. Req ID: Compass Community Living Nicholas Henderson req_classification
Mar 19, 2024
Full time
Position Title: Sous Chef Pay Grade: 12 Reports To: Dining Director Salary: $50000 - $60000 Other Forms of Compensation: Merit increases yearly With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Being part of the Company is about making a difference. If you are passionate about great food and outstanding service we want you to join our team and make a difference today! As a Production Manager, you will be responsible for planning, directing and coordinating the activities of production employees in order to prepare and deliver finished food products to the serving areas in an efficient, timely and proper manner. Key Responsibilities: Possesses knowledge and understanding of meal requirements Ensures proper portioning of foods Orders and receives food and nonfood items Verifies all items in their proper quantity are prepared for tray line Monitors staff completion of daily records Verifies and submits payroll Manages, trains, and develops staff Collaborates with Lead cook, and FSD Completes weekly inventory Monitors and investigates any overages or shortages Writes daily and weekly production schedule using the master cycle menu Ensures all tasks on daily production schedule are completed by staff Assures standardized recipes are followed Works with FSD on accounting and budget processes Participates in food quality meetings Verifies food safety records are completed Monitors labeling of all items with proper information Practices and enforces all federal, state, and local regulations Schedules Maintenance on all equipment Adheres to all company policies and procedures Provides GREAT customer service to our clients Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus four years of directly related experience preferred Minimum of two to four years of retirement or adult home/care experience preferred, depending upon formal degree or training Four plus years of direct foodservice operational management experience in a restaurant, hotel, country club and/or experience producing meals for outside groups Inventory and purchasing knowledge and control Excellent knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation a plus Excellent customer services skills and experiences Experience with P&L accountability highly desirable Contract-managed service experience is desirable High volume food production background highly desirable ServSafe certified Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) CCL maintains a drug-free workplace. Req ID: Compass Community Living Nicholas Henderson req_classification
Down the Street Eats is a restaurant group based in and around Winter Park, Colorado. We believe in having great food and great service at all of our locations. We just have one problem: there is a lot of hungry guests looking for some delicious bites! We specialize in small plates and elevated comfort food. This is where you come in. The Sous Chef will be a key leader in ensuring we can continue our awesome restaurant operation. You will be hands on prepping, cooking, and leading a team. You will need to enjoy working in a fast paced and upbeat environment. What Winning Looks Like: Ensuring the highest quality food and presentation standards for every guest every time! Assisting with strict management of food purchasing and inventory control. Assisting in training and managing kitchen staff in methods of cooking, preparation, plate presentation, portion and cost control, sanitation and cleanliness. Maintaining a high sense of urgency during peak production times. Efficient and consistent execution of recipes and daily specials. Create an environment that fosters creativity, education, personal and professional development. Assist the GM and management team with a hiring strategy and making employment and termination decisions including, but not limited to, interviewing, hiring, and training. Also, evaluating, reviewing, and disciplining kitchen personnel as appropriate. You are a key role in the development of your team! Knowledge of the location's personnel policies and standards and administer prompt, fair, and consistent corrective action for any violation of company policies, rules, and procedures. Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and preventative maintenance plans. Control food cost and usage by following proper requisition of products from vendors, product storage procedures, standard recipes and waste control procedures. Most importantly - Have fun while providing the best service possible to our guests! Skills Needed to Win: 1 year experience working in a scratch kitchen 2 years experience managing a small team (4-6 people) Ability to develop and implement processes to increase efficiency Ability to work in a standing position for long periods of time (up to 10 hours!) and have the stamina to work 45 - 55 hours per week consistently About Down The Street Eats: We are a privately owned company founded in 2005 by Tim Hubbard. We run on EOS or the Entrepreneurial Operating System which ensures we all share the same vision, continue to gain traction and grow, and keeps our company healthy and functional. We believe in positive attitudes, consistency, hard work, growth and accountability. These are core values that we all hold dear and live out each and every day. By the way, we like to have fun and provide some great perks and benefits too! Here is what you can expect: A free Winter Park resort season pass Paid sick time leave Health insurance match 50% off meals at all Down the Street Eats locations Flexible schedules Birthday bonus Housing available A company who appreciates you!
Mar 18, 2024
Full time
Down the Street Eats is a restaurant group based in and around Winter Park, Colorado. We believe in having great food and great service at all of our locations. We just have one problem: there is a lot of hungry guests looking for some delicious bites! We specialize in small plates and elevated comfort food. This is where you come in. The Sous Chef will be a key leader in ensuring we can continue our awesome restaurant operation. You will be hands on prepping, cooking, and leading a team. You will need to enjoy working in a fast paced and upbeat environment. What Winning Looks Like: Ensuring the highest quality food and presentation standards for every guest every time! Assisting with strict management of food purchasing and inventory control. Assisting in training and managing kitchen staff in methods of cooking, preparation, plate presentation, portion and cost control, sanitation and cleanliness. Maintaining a high sense of urgency during peak production times. Efficient and consistent execution of recipes and daily specials. Create an environment that fosters creativity, education, personal and professional development. Assist the GM and management team with a hiring strategy and making employment and termination decisions including, but not limited to, interviewing, hiring, and training. Also, evaluating, reviewing, and disciplining kitchen personnel as appropriate. You are a key role in the development of your team! Knowledge of the location's personnel policies and standards and administer prompt, fair, and consistent corrective action for any violation of company policies, rules, and procedures. Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and preventative maintenance plans. Control food cost and usage by following proper requisition of products from vendors, product storage procedures, standard recipes and waste control procedures. Most importantly - Have fun while providing the best service possible to our guests! Skills Needed to Win: 1 year experience working in a scratch kitchen 2 years experience managing a small team (4-6 people) Ability to develop and implement processes to increase efficiency Ability to work in a standing position for long periods of time (up to 10 hours!) and have the stamina to work 45 - 55 hours per week consistently About Down The Street Eats: We are a privately owned company founded in 2005 by Tim Hubbard. We run on EOS or the Entrepreneurial Operating System which ensures we all share the same vision, continue to gain traction and grow, and keeps our company healthy and functional. We believe in positive attitudes, consistency, hard work, growth and accountability. These are core values that we all hold dear and live out each and every day. By the way, we like to have fun and provide some great perks and benefits too! Here is what you can expect: A free Winter Park resort season pass Paid sick time leave Health insurance match 50% off meals at all Down the Street Eats locations Flexible schedules Birthday bonus Housing available A company who appreciates you!
Down the Street Eats is a restaurant group based in and around Winter Park, Colorado. We believe in having great food and great service at all of our locations. We just have one problem: there is a lot of hungry guests looking for some delicious bites! We specialize in small plates and elevated comfort food. This is where you come in. The Sous Chef will be a key leader in ensuring we can continue our awesome restaurant operation. You will be hands on prepping, cooking, and leading a team. You will need to enjoy working in a fast paced and upbeat environment. What Winning Looks Like: Ensuring the highest quality food and presentation standards for every guest every time! Assisting with strict management of food purchasing and inventory control. Assisting in training and managing kitchen staff in methods of cooking, preparation, plate presentation, portion and cost control, sanitation and cleanliness. Maintaining a high sense of urgency during peak production times. Efficient and consistent execution of recipes and daily specials. Create an environment that fosters creativity, education, personal and professional development. Assist the GM and management team with a hiring strategy and making employment and termination decisions including, but not limited to, interviewing, hiring, and training. Also, evaluating, reviewing, and disciplining kitchen personnel as appropriate. You are a key role in the development of your team! Knowledge of the location's personnel policies and standards and administer prompt, fair, and consistent corrective action for any violation of company policies, rules, and procedures. Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and preventative maintenance plans. Control food cost and usage by following proper requisition of products from vendors, product storage procedures, standard recipes and waste control procedures. Most importantly - Have fun while providing the best service possible to our guests! Skills Needed to Win: 1 year experience working in a scratch kitchen 2 years experience managing a small team (4-6 people) Ability to develop and implement processes to increase efficiency Ability to work in a standing position for long periods of time (up to 10 hours!) and have the stamina to work 45 - 55 hours per week consistently About Down The Street Eats: We are a privately owned company founded in 2005 by Tim Hubbard. We run on EOS or the Entrepreneurial Operating System which ensures we all share the same vision, continue to gain traction and grow, and keeps our company healthy and functional. We believe in positive attitudes, consistency, hard work, growth and accountability. These are core values that we all hold dear and live out each and every day. By the way, we like to have fun and provide some great perks and benefits too! Here is what you can expect: A free Winter Park resort season pass Paid sick time leave Health insurance match 50% off meals at all Down the Street Eats locations Flexible schedules Birthday bonus Housing available A company who appreciates you!
Mar 18, 2024
Full time
Down the Street Eats is a restaurant group based in and around Winter Park, Colorado. We believe in having great food and great service at all of our locations. We just have one problem: there is a lot of hungry guests looking for some delicious bites! We specialize in small plates and elevated comfort food. This is where you come in. The Sous Chef will be a key leader in ensuring we can continue our awesome restaurant operation. You will be hands on prepping, cooking, and leading a team. You will need to enjoy working in a fast paced and upbeat environment. What Winning Looks Like: Ensuring the highest quality food and presentation standards for every guest every time! Assisting with strict management of food purchasing and inventory control. Assisting in training and managing kitchen staff in methods of cooking, preparation, plate presentation, portion and cost control, sanitation and cleanliness. Maintaining a high sense of urgency during peak production times. Efficient and consistent execution of recipes and daily specials. Create an environment that fosters creativity, education, personal and professional development. Assist the GM and management team with a hiring strategy and making employment and termination decisions including, but not limited to, interviewing, hiring, and training. Also, evaluating, reviewing, and disciplining kitchen personnel as appropriate. You are a key role in the development of your team! Knowledge of the location's personnel policies and standards and administer prompt, fair, and consistent corrective action for any violation of company policies, rules, and procedures. Prepare all required paperwork, including inventory, ordering, forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and preventative maintenance plans. Control food cost and usage by following proper requisition of products from vendors, product storage procedures, standard recipes and waste control procedures. Most importantly - Have fun while providing the best service possible to our guests! Skills Needed to Win: 1 year experience working in a scratch kitchen 2 years experience managing a small team (4-6 people) Ability to develop and implement processes to increase efficiency Ability to work in a standing position for long periods of time (up to 10 hours!) and have the stamina to work 45 - 55 hours per week consistently About Down The Street Eats: We are a privately owned company founded in 2005 by Tim Hubbard. We run on EOS or the Entrepreneurial Operating System which ensures we all share the same vision, continue to gain traction and grow, and keeps our company healthy and functional. We believe in positive attitudes, consistency, hard work, growth and accountability. These are core values that we all hold dear and live out each and every day. By the way, we like to have fun and provide some great perks and benefits too! Here is what you can expect: A free Winter Park resort season pass Paid sick time leave Health insurance match 50% off meals at all Down the Street Eats locations Flexible schedules Birthday bonus Housing available A company who appreciates you!
Work a summer in Paradise Valley, Montana! Join our team! Now hiring Sous Chef, Yellowstone Valley Lodge & Grill, Livingston, MT 59047 Yellowstone Valley Lodge & Grill is proudly managed by O'Reilly Hospitality Management, LLC (OHM.) Our ideal candidate is someone with a deep hunger and desire to grow their culinary knowledge and share it with others. 2-3 years experience in a from scratch kitchen is strongly preferred. Management experience a plus, but not necessary. We are willing to train the right person. HOUSING AVAILABLE for the right candidate! We are an award-winning lodge nestled along the beautiful Yellowstone River in Paradise Valley, Montana. We are looking for like-minded individuals who share a love of the outdoors and hold a respect for sustainably sourced food that highlight the flavors of the season. We are a team-based environment looking for people who can work with and support each other to provide both the best experience for our guests but also one another. At OHM, WE are: • A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community involvement, & philanthropic outreach efforts. Committed to empowering team members throughout all levels of leadership. Every team member has the opportunity to contribute in a unique way, making a real impact. Seeking supportive, collaborative, enthusiastic, food lovers to join our team! What we offer: • 401k & Roth match - full-time and part-time team members are eligible! • Health, Dental, Vision & Life Insurance Options • Paid Time Off, including Paid Parental Leave • Growth Potential and Career Advancement • Hotel/Restaurant Travel Perks & Discounts! Ready to start your journey with us? View the full job description attached and click Apply to get started with your application.
Mar 17, 2024
Full time
Work a summer in Paradise Valley, Montana! Join our team! Now hiring Sous Chef, Yellowstone Valley Lodge & Grill, Livingston, MT 59047 Yellowstone Valley Lodge & Grill is proudly managed by O'Reilly Hospitality Management, LLC (OHM.) Our ideal candidate is someone with a deep hunger and desire to grow their culinary knowledge and share it with others. 2-3 years experience in a from scratch kitchen is strongly preferred. Management experience a plus, but not necessary. We are willing to train the right person. HOUSING AVAILABLE for the right candidate! We are an award-winning lodge nestled along the beautiful Yellowstone River in Paradise Valley, Montana. We are looking for like-minded individuals who share a love of the outdoors and hold a respect for sustainably sourced food that highlight the flavors of the season. We are a team-based environment looking for people who can work with and support each other to provide both the best experience for our guests but also one another. At OHM, WE are: • A forward-thinking (and growing) company offering opportunities to engage your passions through sustainability efforts, health & wellness, community involvement, & philanthropic outreach efforts. Committed to empowering team members throughout all levels of leadership. Every team member has the opportunity to contribute in a unique way, making a real impact. Seeking supportive, collaborative, enthusiastic, food lovers to join our team! What we offer: • 401k & Roth match - full-time and part-time team members are eligible! • Health, Dental, Vision & Life Insurance Options • Paid Time Off, including Paid Parental Leave • Growth Potential and Career Advancement • Hotel/Restaurant Travel Perks & Discounts! Ready to start your journey with us? View the full job description attached and click Apply to get started with your application.
FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here () Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or . Powered by JazzHR
Mar 16, 2024
Full time
FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here () Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or . Powered by JazzHR
Additional Information RELOCATION PACKAGE AVAILABLE! Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Reynolds Lake Oconee, One Lake Oconee Trail, Greensboro, Georgia, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? Y Position Type Management JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. The salary range for this position is $63,000.00 to $80,000.00 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, 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.
Mar 14, 2024
Full time
Additional Information RELOCATION PACKAGE AVAILABLE! Job Number Job Category Food and Beverage & Culinary Location The Ritz-Carlton Reynolds Lake Oconee, One Lake Oconee Trail, Greensboro, Georgia, United States VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? Y Position Type Management JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met. Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. The salary range for this position is $63,000.00 to $80,000.00 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, 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.
Schulte Boutique + Lifestyle
Mackinac Island, Michigan
Job Description This is a Seasonal Position at one of the top vacation destinations in the United States. Join us on the beautiful Mackinac Island this Spring and Summer! Position expected to begin in April through November (dates may vary). Schulte Hospitality Group is seeking a dynamic, service-oriented Sous Chef to join our team! SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join SHG you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for All Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Cleanliness and sanitation in the kitchen and adjacent areas Creative menu planning to adjust to guest needs Overseeing food preparation Checking quality of food deliveries Ordering all food and cleaning supplies and maintaining proper supply levels Maintaining costs within budget levels Manage labor costs, schedules and productivity Hiring, coaching and disciplining direct reports Interacting positively and professionally with guests to resolve issues Acting as Manager on duty as required Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of two (2) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. Schulte Hospitality Group is an Equal Opportunity Employer.
Mar 13, 2024
Full time
Job Description This is a Seasonal Position at one of the top vacation destinations in the United States. Join us on the beautiful Mackinac Island this Spring and Summer! Position expected to begin in April through November (dates may vary). Schulte Hospitality Group is seeking a dynamic, service-oriented Sous Chef to join our team! SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join SHG you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for All Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Cleanliness and sanitation in the kitchen and adjacent areas Creative menu planning to adjust to guest needs Overseeing food preparation Checking quality of food deliveries Ordering all food and cleaning supplies and maintaining proper supply levels Maintaining costs within budget levels Manage labor costs, schedules and productivity Hiring, coaching and disciplining direct reports Interacting positively and professionally with guests to resolve issues Acting as Manager on duty as required Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of two (2) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. Schulte Hospitality Group is an Equal Opportunity Employer.
FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or .
Mar 13, 2024
Full time
FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or .
Property Description Grand Hotel, located on historic Mackinac Island, is seeking passionate and dedicated individuals to join our team! As a job applicant, you'll have the opportunity to work in a world-renowned, five-star hotel that offers exceptional service and unforgettable experiences to our guests. With positions available in hospitality, guest services, food and beverage, housekeeping, and more, there are abundant opportunities for career growth and advancement. Our hotel boasts timeless elegance, breathtaking views, and a unique island experience, creating a one-of-a-kind work environment. As a member of the Grand Hotel team, you'll have the chance to provide impeccable service to our guests, work in a picturesque setting, and be a part of a rich heritage that spans over a century. Join us in delivering legendary hospitality and become a valued member of our team at Grand Hotel on Mackinac Island! Overview This is a seasonal position from April - early November. Must be authorized to work in the US without sponsorship. Housing and Meal Plan Available at $17/day Accelerate your culinary career and join our team as a Sous Chef! We are seeking a passionate and creative individual who will collaborate with our talented culinary team to deliver exceptional dining experiences. The ideal candidate will possess strong leadership skills, excellent communication, and a keen attention to detail. As a Sous Chef, you will communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team. You will also play an integral role in menu development, managing inventory, maintaining a clean and organized kitchen, and ensuring that all dishes are prepared to perfection. We offer competitive compensation and benefits packages, as well as opportunities for career growth and development. If you have a passion for food and a drive for excellence, apply now! Qualifications College degree or certification in culinary field/hospitality field preferred Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting Knowledge of a variety of culinary techniques and cuisines Strong leadership skills with the ability to motivate and inspire a team Excellent communication skills, both verbal and written Ability to manage inventory, including ordering and receiving products Ability to work in a fast-paced environment and handle multiple tasks simultaneously Understanding of food safety and sanitation guidelines and regulations Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Three Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Paid Time Off (vacation, sick, bereavement, and holidays). Tuition Reimbursement Pet Insurance Hotel Discounts 401K Match 25% discount on food and non-alcoholic beverage purchases at all Grand Hotel and Bicycle Street Inn restaurants. 20% discount at Grand Hotel retail locations 20% discount on Golf, no fee for cart rental 20% discount on Miniature Golf at Woodlands Activity Center 20% discount on products and services at Astor's Spa 25% discount on catering/events (discount applies to food only), no room rental (Full Time/Year-Round Time Team Members Only) Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.
Mar 12, 2024
Full time
Property Description Grand Hotel, located on historic Mackinac Island, is seeking passionate and dedicated individuals to join our team! As a job applicant, you'll have the opportunity to work in a world-renowned, five-star hotel that offers exceptional service and unforgettable experiences to our guests. With positions available in hospitality, guest services, food and beverage, housekeeping, and more, there are abundant opportunities for career growth and advancement. Our hotel boasts timeless elegance, breathtaking views, and a unique island experience, creating a one-of-a-kind work environment. As a member of the Grand Hotel team, you'll have the chance to provide impeccable service to our guests, work in a picturesque setting, and be a part of a rich heritage that spans over a century. Join us in delivering legendary hospitality and become a valued member of our team at Grand Hotel on Mackinac Island! Overview This is a seasonal position from April - early November. Must be authorized to work in the US without sponsorship. Housing and Meal Plan Available at $17/day Accelerate your culinary career and join our team as a Sous Chef! We are seeking a passionate and creative individual who will collaborate with our talented culinary team to deliver exceptional dining experiences. The ideal candidate will possess strong leadership skills, excellent communication, and a keen attention to detail. As a Sous Chef, you will communicate daily with the Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team. You will also play an integral role in menu development, managing inventory, maintaining a clean and organized kitchen, and ensuring that all dishes are prepared to perfection. We offer competitive compensation and benefits packages, as well as opportunities for career growth and development. If you have a passion for food and a drive for excellence, apply now! Qualifications College degree or certification in culinary field/hospitality field preferred Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting Knowledge of a variety of culinary techniques and cuisines Strong leadership skills with the ability to motivate and inspire a team Excellent communication skills, both verbal and written Ability to manage inventory, including ordering and receiving products Ability to work in a fast-paced environment and handle multiple tasks simultaneously Understanding of food safety and sanitation guidelines and regulations Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Three Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Paid Time Off (vacation, sick, bereavement, and holidays). Tuition Reimbursement Pet Insurance Hotel Discounts 401K Match 25% discount on food and non-alcoholic beverage purchases at all Grand Hotel and Bicycle Street Inn restaurants. 20% discount at Grand Hotel retail locations 20% discount on Golf, no fee for cart rental 20% discount on Miniature Golf at Woodlands Activity Center 20% discount on products and services at Astor's Spa 25% discount on catering/events (discount applies to food only), no room rental (Full Time/Year-Round Time Team Members Only) Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.