Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 10, 2024
Full time
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 10, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 10, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 10, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 10, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Lakeside Catering Services
Halifax, Nova Scotia (NS)
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 10, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
May 10, 2024
Full time
Job description Lakeside Catering Services is a company committed to building an enjoyable and supportive work environment for our kitchen staff teams. Lakeside provides excellent food service to children's summer camps throughout Central Ontario. We provide food and housing for our staff. Lakeside serves food for 200-700 people at multiple remote locations each summer. Lakeside Catering Services offers a seasonal opportunity to enjoy working amongst nature while refining your food preparation skills. We offer a variety of contracts between May and September depending on location. Most contracts run from June till August. Why Join Us Competitive Pay: $1,200.00 - $1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Free Room and Board on site. Access to camp activates on time off. Guaranteed raises for returning staff. Emphasis on internal promotions for returning staff. Location Details Please Note these locations are out of the city and some are very remote. The positions require you to live on site for the entire duration of your contract. Room and board are provided. Chef Responsibilities: Our Sous Chefs and Productions Chefs are some of our most important positions, and thus they are people we hire with great care. It is a challenging position both mentally and physically but is also one of the most rewarding. We require a variety of management and technical skills: Management Responsibilities: Mathematical food quantity calculations Inventory Management Management of staff from diverse backgrounds Professional interpersonal skills for dealing with clients, parents, and children Intricate knowledge of special diet needs Confidence in delegation Confidence in teaching tasks to other staff members Technical Responsibilities: A general knowledge of scratch cooking is necessary. (Soups, sauces, meats, vegetables etc.) Large quantity cooking experience is a plus. (This can be learnt on location). Requirements: Is willing to relocate for the duration of their contract Excellent work ethic Confidence in management tasks Good technical skills Willingness to adapt to the unique challenges of a camp setting A minimum of 2 years of combined experience as a cook or sous chef Compensation: $1,200.00-$1,400.00 per week ($1140-$1340/weekly + $60/week bonus upon completion of contract). Job Type: Seasonal Contract length: 2-3 months Pay: $1,200.00-$1,400.00 per week Benefits: Discounted or free food Experience: Cooking: 7 years (required) Sous Chef or Kitchen Manager: 2 years (required) Work Location: In person
Les Marches D'aliments Naturel Tau
Dorval, Quebec (QC)
Your rigor, your team spirit and your optimism make you a sought-after candidate. At TAU, we understand everything is a matter of balance. We want to be a partner in your health. In order to achieve that, we have given ourselves the mission to offer you high quality organic products. Whether it's for passion or to take care of you health, TAU will accompany you in your approach and will make you discover a variety of foods and products that will contribute to your health. JOB DESCRIPTION: Support the Chef in the whole department; See to food preparation; Keep workspace clean at all times; Ensure order reception; Ensure a quality customer service. REQUIREMENTS: To have experience in the kitchen; To be well organized; To like the contact with people; To be interested by natural and organic food; To have a well-kept appearance. Job Types: Full-time, Part-time Work Location: In person
May 10, 2024
Full time
Your rigor, your team spirit and your optimism make you a sought-after candidate. At TAU, we understand everything is a matter of balance. We want to be a partner in your health. In order to achieve that, we have given ourselves the mission to offer you high quality organic products. Whether it's for passion or to take care of you health, TAU will accompany you in your approach and will make you discover a variety of foods and products that will contribute to your health. JOB DESCRIPTION: Support the Chef in the whole department; See to food preparation; Keep workspace clean at all times; Ensure order reception; Ensure a quality customer service. REQUIREMENTS: To have experience in the kitchen; To be well organized; To like the contact with people; To be interested by natural and organic food; To have a well-kept appearance. Job Types: Full-time, Part-time Work Location: In person
About Basecamp Basecamp Properties is a rapidly growing chain of boutique hotels based in Canmore, Banff, Lake Louise & Kananaskis in Alberta and Revelstoke & Golden in British Columbia. We are an energetic team driven by our core values and providing our guests a home away from home. Basecamp resorts is the recipient Hotelier Magazine's award for 2023 Regional Company of the year. MTN House by Basecamp is our latest upscale property with 99 newly renovated hotel rooms, an elevated restaurant with a farm to table ethos, and Canmore's first Nordic Spa (opening Summer 2024). Why Work for Us? - Western Canada's fastest-growing hospitality brand. - Group health benefits plan (Dental, Vision, Paramedical, and more). - Employee, Family and Friends discounted rates at all Basecamp Properties. - Company paid staff events! - A hands-on people focused Basecamp culture. Position Overview Reporting to, and collaborating with the Executive Chef, the sous chef is responsible for the execution of daily culinary operations all for MTN House Hotel. Shifts: Full-time permanent. Days, evenings & weekends. Wage: Based on Experience Key Responsibilities - Directly supervise up to 10 cooks at any time. - Monitor performance of assigned staff and ensure that all procedures are completed to department standards. - Responsible for planning and executing daily operations in the absence of the Executive . - Chef including scheduling, order and other administrative duties as required. - Conducting ordering and inventory tasks including month end counts and waste tracking. - Implement daily and weekly cleaning checklists for stewards and cooks. - Direct and establish daily operational procedures for employees in their daily responsibilities. - Assign and coordinate daily production and prep work for culinary staff to complete. - Inspect the cleanliness, sanitation, organization, and working condition of the service areas and work stations including all tools, equipment and supplies. - Maintain high levels of quality and consistency in all aspects of food production. - Train staff on products, recipes, cooking techniques, mise-en-place, place, safe work practices and other tasks as required - Ensure fair and consistent departmental rules and practice. - Maintain a professional and positive attitude at all times and maintain composure under pressure. - Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups. Requirements - Red Seal Journeyman cook certification. Prior formal culinary education is an asset. - 3 years line cooking experience in an upscale operation - Minimum of 2 years previous experience in a sous chef role in an upscale operation - Strong knowledge of Food hygiene and safety regulations - Guest facing attitude with the ability to interact with guests on the floor when required. - Physically able to be on your feet for long periods of time - Strong leadership skills - Flexible working hours. - Strong communication skills, both written and verbal - Good interpersonal skills - Good listening skills, with high levels of attention to detail - Ability to multitask
May 10, 2024
Full time
About Basecamp Basecamp Properties is a rapidly growing chain of boutique hotels based in Canmore, Banff, Lake Louise & Kananaskis in Alberta and Revelstoke & Golden in British Columbia. We are an energetic team driven by our core values and providing our guests a home away from home. Basecamp resorts is the recipient Hotelier Magazine's award for 2023 Regional Company of the year. MTN House by Basecamp is our latest upscale property with 99 newly renovated hotel rooms, an elevated restaurant with a farm to table ethos, and Canmore's first Nordic Spa (opening Summer 2024). Why Work for Us? - Western Canada's fastest-growing hospitality brand. - Group health benefits plan (Dental, Vision, Paramedical, and more). - Employee, Family and Friends discounted rates at all Basecamp Properties. - Company paid staff events! - A hands-on people focused Basecamp culture. Position Overview Reporting to, and collaborating with the Executive Chef, the sous chef is responsible for the execution of daily culinary operations all for MTN House Hotel. Shifts: Full-time permanent. Days, evenings & weekends. Wage: Based on Experience Key Responsibilities - Directly supervise up to 10 cooks at any time. - Monitor performance of assigned staff and ensure that all procedures are completed to department standards. - Responsible for planning and executing daily operations in the absence of the Executive . - Chef including scheduling, order and other administrative duties as required. - Conducting ordering and inventory tasks including month end counts and waste tracking. - Implement daily and weekly cleaning checklists for stewards and cooks. - Direct and establish daily operational procedures for employees in their daily responsibilities. - Assign and coordinate daily production and prep work for culinary staff to complete. - Inspect the cleanliness, sanitation, organization, and working condition of the service areas and work stations including all tools, equipment and supplies. - Maintain high levels of quality and consistency in all aspects of food production. - Train staff on products, recipes, cooking techniques, mise-en-place, place, safe work practices and other tasks as required - Ensure fair and consistent departmental rules and practice. - Maintain a professional and positive attitude at all times and maintain composure under pressure. - Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups. Requirements - Red Seal Journeyman cook certification. Prior formal culinary education is an asset. - 3 years line cooking experience in an upscale operation - Minimum of 2 years previous experience in a sous chef role in an upscale operation - Strong knowledge of Food hygiene and safety regulations - Guest facing attitude with the ability to interact with guests on the floor when required. - Physically able to be on your feet for long periods of time - Strong leadership skills - Flexible working hours. - Strong communication skills, both written and verbal - Good interpersonal skills - Good listening skills, with high levels of attention to detail - Ability to multitask
ICONIC SPANISH KING STREET RESTAURANT PATRIA IS REOPENING ITS DOORS THIS FALL BE A PART OF THE OPENING TEAM The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES Oversee all aspects of the daily operation of the kitchen and food production area Conduct and order inventories as required on food and beverage supplies Inspect deliveries, ensuring quality is to satisfaction Responsible for understanding the business operations inside the restaurant Motivate and coach kitchen staff Carry out on-going training to the high standards set by the Chef De Cuisine Understand and abide by the Health & Safety standards Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS Minimum 2-4 years of experience in similar role Excellent attention to detail with a creative flair Ability to work weekends, holidays, mornings and nights Must be energetic with a passion for food and a positive attitude Must be able to follow oral and written instructions Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
May 10, 2024
Full time
ICONIC SPANISH KING STREET RESTAURANT PATRIA IS REOPENING ITS DOORS THIS FALL BE A PART OF THE OPENING TEAM The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES Oversee all aspects of the daily operation of the kitchen and food production area Conduct and order inventories as required on food and beverage supplies Inspect deliveries, ensuring quality is to satisfaction Responsible for understanding the business operations inside the restaurant Motivate and coach kitchen staff Carry out on-going training to the high standards set by the Chef De Cuisine Understand and abide by the Health & Safety standards Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS Minimum 2-4 years of experience in similar role Excellent attention to detail with a creative flair Ability to work weekends, holidays, mornings and nights Must be energetic with a passion for food and a positive attitude Must be able to follow oral and written instructions Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Bar Chica is currently hiring a SOUS CHEF to join our culinary team! Bar Chica is the sister restaurant of the renowned restaurant Patria. A casual, sophisticated, and upbeat venue, the menu is an eclectic mix of regional Spanish flavours offered in tapas-style. A cocktail list for any and every moment and a truly authentic Spanish wine list found nowhere else in the city, this new favourite serves both food & drinks until 2am everyday. The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES Oversee all aspects of the daily operation of the kitchen and food production area Conduct and order inventories as required on food and beverage supplies Inspect deliveries, ensuring quality is to satisfaction Responsible for understanding the business operations inside the restaurant Motivate and coach kitchen staff Carry out on-going training to the high standards set by the Chef De Cuisine Understand and abide by the Health & Safety standards Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS Minimum 2-4 years of experience in similar role Excellent attention to detail with a creative flair Ability to work weekends, holidays, mornings and nights Must be energetic with a passion for food and a positive attitude Must be able to follow oral and written instructions Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK / Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship. Job Types: Full-time, Permanent
May 10, 2024
Full time
Bar Chica is currently hiring a SOUS CHEF to join our culinary team! Bar Chica is the sister restaurant of the renowned restaurant Patria. A casual, sophisticated, and upbeat venue, the menu is an eclectic mix of regional Spanish flavours offered in tapas-style. A cocktail list for any and every moment and a truly authentic Spanish wine list found nowhere else in the city, this new favourite serves both food & drinks until 2am everyday. The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES Oversee all aspects of the daily operation of the kitchen and food production area Conduct and order inventories as required on food and beverage supplies Inspect deliveries, ensuring quality is to satisfaction Responsible for understanding the business operations inside the restaurant Motivate and coach kitchen staff Carry out on-going training to the high standards set by the Chef De Cuisine Understand and abide by the Health & Safety standards Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS Minimum 2-4 years of experience in similar role Excellent attention to detail with a creative flair Ability to work weekends, holidays, mornings and nights Must be energetic with a passion for food and a positive attitude Must be able to follow oral and written instructions Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK / Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship. Job Types: Full-time, Permanent
Les Marches D'aliments Naturel Tau
Dorval, Quebec (QC)
Votre diligence, votre esprit d'équipe ainsi que votre optimisme fait de vous le ou la candidat(e) convoité(e). Chez TAU, nous comprenons que tout est une question d'équilibre. Nous désirons être partenaires de votre virage santé. Ainsi, notre mission est de vous offrir des produits biologiques de qualité supérieure. Que ce soit par passion ou pour prendre soin de votre santé, TAU saura vous accompagner dans votre démarche et vous fera découvrir une diversité de produits et d'aliments qui contribueront à votre bien être. DESCRIPTION DES T CHES : Assister le chef-cuisinier dans l'ensemble département ; Voir à la préparation des aliments ; Maintenir l'espace de travail propre en tout temps ; Recevoir les commandes ; Assurer un service de qualité à la clientèle. QUALIFICATIONS REQUISES : Avoir de l'expérience en cuisine ; Avoir un bon sens de l'organisation ; Aimer le contact avec le public ; Avoir un intérêt pour l'alimentation naturelle et biologique ; Avoir une apparence soignée. Type d'emploi : Temps plein, Temps partiel Lieu du poste : En présentiel
May 10, 2024
Full time
Votre diligence, votre esprit d'équipe ainsi que votre optimisme fait de vous le ou la candidat(e) convoité(e). Chez TAU, nous comprenons que tout est une question d'équilibre. Nous désirons être partenaires de votre virage santé. Ainsi, notre mission est de vous offrir des produits biologiques de qualité supérieure. Que ce soit par passion ou pour prendre soin de votre santé, TAU saura vous accompagner dans votre démarche et vous fera découvrir une diversité de produits et d'aliments qui contribueront à votre bien être. DESCRIPTION DES T CHES : Assister le chef-cuisinier dans l'ensemble département ; Voir à la préparation des aliments ; Maintenir l'espace de travail propre en tout temps ; Recevoir les commandes ; Assurer un service de qualité à la clientèle. QUALIFICATIONS REQUISES : Avoir de l'expérience en cuisine ; Avoir un bon sens de l'organisation ; Aimer le contact avec le public ; Avoir un intérêt pour l'alimentation naturelle et biologique ; Avoir une apparence soignée. Type d'emploi : Temps plein, Temps partiel Lieu du poste : En présentiel
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are hiring Junior Sous Chefs at multiple properties. This will be a contract May 1 to October 20th 2024. Reporting to the Executive Chef and working closely with the winery or hotel management team this position is ideal for someone with some previous leadership experience who wants to grow in an amazing organization with estate wineries across Canada. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! This is a rare opportunity. We are looking for someone who has established themselves as a creative professional with solid culinary experience but who knows they are just getting started and with the right mentorship their career will flourish. the offer • Full time hours (including a 4 days on, 3 days off work week if preferred) • Competitive hourly rate • Employee gift card loaded monthly to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development • Potential for health benefits after 6 months of employment the requirements • Chefs certificate-apprenticeship program-culinary training • Two-three years of fine dining experience • Some leadership experience • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills Must be legally eligible to work in Canada. The restaurant is unable to assist candidates in obtaining Canadian work authorization. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
May 10, 2024
Full time
At Andrew Peller Limited (APL), we deliver the perfect brand experience for every lifestyle, occasion, and generation. Through collaboration, open communication, honesty, drive to win, and accountability, we inspire teammates to be extraordinary every day. Who We Are We are one of Canada's largest and oldest wine companies with a rich heritage in quality winemaking. We produce some of Canada's most recognized brands and offer our teammates a challenging and rewarding employment experience. We are hiring Junior Sous Chefs at multiple properties. This will be a contract May 1 to October 20th 2024. Reporting to the Executive Chef and working closely with the winery or hotel management team this position is ideal for someone with some previous leadership experience who wants to grow in an amazing organization with estate wineries across Canada. Working in our kitchen you will acquire the skills, knowledge, experience, and confidence to take the next steps in your culinary career, meeting and working with the best in Niagara on the Lake! This is a rare opportunity. We are looking for someone who has established themselves as a creative professional with solid culinary experience but who knows they are just getting started and with the right mentorship their career will flourish. the offer • Full time hours (including a 4 days on, 3 days off work week if preferred) • Competitive hourly rate • Employee gift card loaded monthly to be used on products, restaurant or experiences • Access to our Employees Assistance Program, Learning Library and Development • Potential for health benefits after 6 months of employment the requirements • Chefs certificate-apprenticeship program-culinary training • Two-three years of fine dining experience • Some leadership experience • Demonstrated strong attitude towards teamwork • Demonstrated strong communication skills Must be legally eligible to work in Canada. The restaurant is unable to assist candidates in obtaining Canadian work authorization. We are conducting an internal and external search simultaneously. We wish to thank all applicants for their interest; only those applicants selected for an interview will be contacted. Accommodation: Andrew Peller Limited is committed to meeting the needs of persons with temporary and/or permanent disabilities in a way that allows them to maintain their dignity and independence. We are happy to discuss any need for accommodation in the workplace and will make an effort to meet those needs in a timely manner by preventing and removing barriers to accessibility in the areas of information, communications, and employment. If you require an accommodation to apply or interview for a position, please email Equal Opportunity Employment: At Andrew Peller Limited, we are committed to creating and celebrating a culture of Diversity, Equity, Inclusion and Belonging. We are an equal opportunity employer committed to ensuring every person has a right to equal treatment with respect to employment without discrimination or harassment because of race, ancestry, place of origin, colour, ethnic origin, citizenship, creed, sex, sexual orientation, gender identity, gender expression, age, record of offences, marital status, family status or disability.
Le Kyo Bar Japonais offre des saveurs japonaises traditionnelles avec son menu inspiré des restaurants Izakaya, son choix impressionnant de sushis et sa généreuse carte de sakés proposant plus de 25 crus. Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'un des établissements les plus réputés à Montréal, reconnu à l'échelle locale et mondiale. o Un environnement branché et haut de gamme à quelques pas d'une station de métro dans le cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes quarts de travail. o Un environnement où l'équilibre entre le travail et la vie personnelle est encouragé, avec la possibilité d'horaires flexibles. o Une réduction exceptionnelle de 50 % dans tous les établissements faisant parti de Corner Collection pour toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif pour les membres de l'équipe Corner à temps plein, après 3 mois de service. o L'accès à un programme de reconnaissance, des événements festifs et des activités de renforcement de l'esprit d'équipe. POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! _ Type d'emploi : Temps plein Rémunération : ,00$ à ,00$ par an Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Expérience: sous-chef: 3 ans (Souhaité) Langue: Français (Obligatoire) Lieu du poste : En présentiel
May 10, 2024
Full time
Le Kyo Bar Japonais offre des saveurs japonaises traditionnelles avec son menu inspiré des restaurants Izakaya, son choix impressionnant de sushis et sa généreuse carte de sakés proposant plus de 25 crus. Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'un des établissements les plus réputés à Montréal, reconnu à l'échelle locale et mondiale. o Un environnement branché et haut de gamme à quelques pas d'une station de métro dans le cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes quarts de travail. o Un environnement où l'équilibre entre le travail et la vie personnelle est encouragé, avec la possibilité d'horaires flexibles. o Une réduction exceptionnelle de 50 % dans tous les établissements faisant parti de Corner Collection pour toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif pour les membres de l'équipe Corner à temps plein, après 3 mois de service. o L'accès à un programme de reconnaissance, des événements festifs et des activités de renforcement de l'esprit d'équipe. POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! _ Type d'emploi : Temps plein Rémunération : ,00$ à ,00$ par an Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Expérience: sous-chef: 3 ans (Souhaité) Langue: Français (Obligatoire) Lieu du poste : En présentiel
Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'un des établissements les plus réputés à Montréal, reconnu à l'échelle locale et mondiale. o Un environnement branché et haut de gamme à quelques pas d'une station de métro dans le cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes quarts de travail. o Un environnement où l'équilibre entre le travail et la vie personnelle est encouragé, avec la possibilité d'horaires flexibles. o Une réduction exceptionnelle de 50 % dans tous les établissements faisant parti de Corner Collection pour toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif pour les membres de l'équipe Corner à temps plein, après 3 mois de service. o L'accès à un programme de reconnaissance, des événements festifs et des activités de renforcement de l'esprit d'équipe. POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! _ Type d'emploi : Temps plein Rémunération : ,00$ à ,00$ par an Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Expérience: sous-chef: 3 ans (Souhaité) Langue: Français (Obligatoire) Lieu du poste : En présentiel
May 10, 2024
Full time
Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'un des établissements les plus réputés à Montréal, reconnu à l'échelle locale et mondiale. o Un environnement branché et haut de gamme à quelques pas d'une station de métro dans le cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes quarts de travail. o Un environnement où l'équilibre entre le travail et la vie personnelle est encouragé, avec la possibilité d'horaires flexibles. o Une réduction exceptionnelle de 50 % dans tous les établissements faisant parti de Corner Collection pour toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif pour les membres de l'équipe Corner à temps plein, après 3 mois de service. o L'accès à un programme de reconnaissance, des événements festifs et des activités de renforcement de l'esprit d'équipe. POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! _ Type d'emploi : Temps plein Rémunération : ,00$ à ,00$ par an Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Expérience: sous-chef: 3 ans (Souhaité) Langue: Français (Obligatoire) Lieu du poste : En présentiel
Nous recherchons un.e sous-chef.fe exécutif.ve passionné.e pour rejoindre l 'équipe Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. Le Sous-chef exécutif veille au bon déroulement des opérations de sa cuisine. En collaboration avec le Chef exécutif, il planifie, organise, dirige et contrôle l'exploitation de la cuisine afin d'assurer l'atteinte des standards de qualité et de quantité fixés par l'entreprise. Impliqué directement dans les opérations quotidiennes, il voit à la formation et au bon rendement des membres de sa brigade. Par ses qualités de leader et de gestionnaire, il développe et maintient l'esprit d'équipe et crée un fort sentiment d'appartenance. Il maximise les rendements et assure un contrôle continu des différents coûts d'opération. CE QUE NOUS OFFRONS : Travailler chez Corner a ses avantages ! Nous croyons en l'importance d'un équilibre vie-travail sain en vous donnant accès aux essentiels de la vie quotidienne et en y ajoutant des rabais récréatifs sur les services Corner et les partenaires du quartier Équipe dynamique et collaborative. Possibilité d'évolution au sein de l'entreprise; 50% de rabais dans nos restaurants avec trois de vos invités; 20% de rabais sur OPUS à l'année; Transport en commun à proximité Rabais avec nos partenaires d'affaires; L'ambiance et le charme du Vieux-Montréal; Possibilité de télétravail après période d'intégration; Assurances collectives (après 3 mois de service continue) Congés personnels payés; RÉER collectif et RPDB (Régime de participation différée aux bénéfices) Événements de reconnaissance pour les employés. FFONCTIONS ESSENTEILLES DE L'EMPLOI : Assurer la satisfaction de la clientèle par la rapidité du service et la qualité des plats présentés. Former, superviser et développer les membres de la brigade, principalement les membres de l'équipe de gestion (chef et sous-chef) Gérer les ressources humaines, financière et matérielles allouées à son département; Veille à l'application des normes d'hygiène, de salubrité, de santé et de sécurité au travail. Contribuer à la planification et la préparation des menus pour les restaurants, banquets et événements; Assurer une gestion efficace de l'inventaire de denrées afin d'assurer la qualité des produits utilisés et minimiser les pertes. Effectuer un suivi des achats, de la qualité des marchandises reçues et assure une vigilance relativement aux pertes Communique et collabore avec l'équipe de gestion de la salle à manger pour assurer le bon déroulement global des banquets et événements. Maintient un lien continu avec les autres services de l'hôtel et les divers intervenants internes et externes; Supporte le Chef exécutif dans ses tâches administratives, coordination et supervision du travail de la brigade lors de son quart de travail; Peut effectuer toutes tâches connexes; QUALIFICATIONS ET COMPÉTENCES REQUISES : Minimum 4 ans comme sous-chef exécutif dans un établissement hôtelier comparable; 5 à 10 années d'expérience en supervision de personnel; Expérience significative en cuisine gastronomique et l'affut des nouvelles tendances; Expérience en production de gros volume avec une bonne capacité de travailler sous pression; Leadership, orienté sur le travail d'équipe et la collaboration; Bonne gestion du stress avec une excellente approche client; Sens de l'organisation et gestion du temps; Disponibilités flexibles CE POSTE VOUS INTÉRESSE? Faites parvenir votre lettre de motivation et curriculum vitae à l'Équipe talents et culture de corner collection à . Seuls les candidats ayant l'autorisation de travailler légalement au Canada ou ayant reçu une invitation de la part d'Immigration, Réfugiés et Citoyenneté Canada à participer à l'un des volets du Programme Expérience Internationale seront considérés. Type d'emploi : Temps plein Rémunération : à partir de ,00$ par an Avantages : Assurance Maladie Complémentaire Assurance Vie Congés payés Programmes de Bien-être REER Collectif Régime de retraite Formation: DEP/ AEC ou Certificat (Souhaité) Expérience: Restauration: 5 ans (Obligatoire) Lieu du poste : En présentiel
May 10, 2024
Full time
Nous recherchons un.e sous-chef.fe exécutif.ve passionné.e pour rejoindre l 'équipe Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. Le Sous-chef exécutif veille au bon déroulement des opérations de sa cuisine. En collaboration avec le Chef exécutif, il planifie, organise, dirige et contrôle l'exploitation de la cuisine afin d'assurer l'atteinte des standards de qualité et de quantité fixés par l'entreprise. Impliqué directement dans les opérations quotidiennes, il voit à la formation et au bon rendement des membres de sa brigade. Par ses qualités de leader et de gestionnaire, il développe et maintient l'esprit d'équipe et crée un fort sentiment d'appartenance. Il maximise les rendements et assure un contrôle continu des différents coûts d'opération. CE QUE NOUS OFFRONS : Travailler chez Corner a ses avantages ! Nous croyons en l'importance d'un équilibre vie-travail sain en vous donnant accès aux essentiels de la vie quotidienne et en y ajoutant des rabais récréatifs sur les services Corner et les partenaires du quartier Équipe dynamique et collaborative. Possibilité d'évolution au sein de l'entreprise; 50% de rabais dans nos restaurants avec trois de vos invités; 20% de rabais sur OPUS à l'année; Transport en commun à proximité Rabais avec nos partenaires d'affaires; L'ambiance et le charme du Vieux-Montréal; Possibilité de télétravail après période d'intégration; Assurances collectives (après 3 mois de service continue) Congés personnels payés; RÉER collectif et RPDB (Régime de participation différée aux bénéfices) Événements de reconnaissance pour les employés. FFONCTIONS ESSENTEILLES DE L'EMPLOI : Assurer la satisfaction de la clientèle par la rapidité du service et la qualité des plats présentés. Former, superviser et développer les membres de la brigade, principalement les membres de l'équipe de gestion (chef et sous-chef) Gérer les ressources humaines, financière et matérielles allouées à son département; Veille à l'application des normes d'hygiène, de salubrité, de santé et de sécurité au travail. Contribuer à la planification et la préparation des menus pour les restaurants, banquets et événements; Assurer une gestion efficace de l'inventaire de denrées afin d'assurer la qualité des produits utilisés et minimiser les pertes. Effectuer un suivi des achats, de la qualité des marchandises reçues et assure une vigilance relativement aux pertes Communique et collabore avec l'équipe de gestion de la salle à manger pour assurer le bon déroulement global des banquets et événements. Maintient un lien continu avec les autres services de l'hôtel et les divers intervenants internes et externes; Supporte le Chef exécutif dans ses tâches administratives, coordination et supervision du travail de la brigade lors de son quart de travail; Peut effectuer toutes tâches connexes; QUALIFICATIONS ET COMPÉTENCES REQUISES : Minimum 4 ans comme sous-chef exécutif dans un établissement hôtelier comparable; 5 à 10 années d'expérience en supervision de personnel; Expérience significative en cuisine gastronomique et l'affut des nouvelles tendances; Expérience en production de gros volume avec une bonne capacité de travailler sous pression; Leadership, orienté sur le travail d'équipe et la collaboration; Bonne gestion du stress avec une excellente approche client; Sens de l'organisation et gestion du temps; Disponibilités flexibles CE POSTE VOUS INTÉRESSE? Faites parvenir votre lettre de motivation et curriculum vitae à l'Équipe talents et culture de corner collection à . Seuls les candidats ayant l'autorisation de travailler légalement au Canada ou ayant reçu une invitation de la part d'Immigration, Réfugiés et Citoyenneté Canada à participer à l'un des volets du Programme Expérience Internationale seront considérés. Type d'emploi : Temps plein Rémunération : à partir de ,00$ par an Avantages : Assurance Maladie Complémentaire Assurance Vie Congés payés Programmes de Bien-être REER Collectif Régime de retraite Formation: DEP/ AEC ou Certificat (Souhaité) Expérience: Restauration: 5 ans (Obligatoire) Lieu du poste : En présentiel
Executive Sous Chef The Epicurean Restaurant is located in beautiful Niagara-on-the-Lake. Reopened in 2016 under new ownership-with a new staff and an exquisitely renovated inside dining room and a casual tucked-away, 100-seat open-air garden patio covered by a butternut tree during the summer. We offer mainly international cuisine _a la carte _menu, serving great seasonal food and phenomenal local Niagara region wines. _ What We Have to Offer _ Competitive salary, according to experience Open year-round Compatible work-team environment Gorgeous work setting with stylish, casual décor. _ Job Description _ We are looking to hire a highly skilled and experienced Executive Sous Chef to lead, oversee, and manage our kitchen operations and staff. Specific duties and responsibilities include: Training the kitchen staff, line cooks, and sous chefs Providing ongoing, constructive feedback and coaching Inspecting the food and overseeing the health and safety standards of the kitchen Cooking dishes yourself during rushes Preparing dishes for restaurant special events Acting as an influential team leader for those working with you Maintaining a high-level of cleanliness, and lead-by-example the proper food handling techniques Keeping a healthy and positive work outlook and restaurant/kitchen environment. _ Qualifications & Experience Required _ Culinary Arts Degree/Certificate, or equivalent kitchen experience Two or more years' experience as a Sous Chef, preferably in a senior role Exceptional interpersonal communication, leadership, and coaching skills. The Epicurean is dedicated to providing our clientele-including our own staff-a casual, warm, contemporary atmosphere, great seasonal cuisine, excellent service, phenomenal wines, and fresh food that is locally produced and exquisitely prepared by our talented culinary team. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Job Type: Full-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: executive sous chef: 3 years (preferred) Work Location: In person
May 10, 2024
Full time
Executive Sous Chef The Epicurean Restaurant is located in beautiful Niagara-on-the-Lake. Reopened in 2016 under new ownership-with a new staff and an exquisitely renovated inside dining room and a casual tucked-away, 100-seat open-air garden patio covered by a butternut tree during the summer. We offer mainly international cuisine _a la carte _menu, serving great seasonal food and phenomenal local Niagara region wines. _ What We Have to Offer _ Competitive salary, according to experience Open year-round Compatible work-team environment Gorgeous work setting with stylish, casual décor. _ Job Description _ We are looking to hire a highly skilled and experienced Executive Sous Chef to lead, oversee, and manage our kitchen operations and staff. Specific duties and responsibilities include: Training the kitchen staff, line cooks, and sous chefs Providing ongoing, constructive feedback and coaching Inspecting the food and overseeing the health and safety standards of the kitchen Cooking dishes yourself during rushes Preparing dishes for restaurant special events Acting as an influential team leader for those working with you Maintaining a high-level of cleanliness, and lead-by-example the proper food handling techniques Keeping a healthy and positive work outlook and restaurant/kitchen environment. _ Qualifications & Experience Required _ Culinary Arts Degree/Certificate, or equivalent kitchen experience Two or more years' experience as a Sous Chef, preferably in a senior role Exceptional interpersonal communication, leadership, and coaching skills. The Epicurean is dedicated to providing our clientele-including our own staff-a casual, warm, contemporary atmosphere, great seasonal cuisine, excellent service, phenomenal wines, and fresh food that is locally produced and exquisitely prepared by our talented culinary team. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Job Type: Full-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: executive sous chef: 3 years (preferred) Work Location: In person
Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'un des établissements les plus réputés à Montréal, reconnu à l'échelle locale et mondiale. o Un environnement branché et haut de gamme à quelques pas d'une station de métro dans le cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes quarts de travail. o Un environnement où l'équilibre entre le travail et la vie personnelle est encouragé, avec la possibilité d'horaires flexibles. o Une réduction exceptionnelle de 50 % dans tous les établissements faisant parti de Corner Collection pour toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif pour les membres de l'équipe Corner à temps plein, après 3 mois de service. o L'accès à un programme de reconnaissance, des événements festifs et des activités de renforcement de l'esprit d'équipe. POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! Type d'emploi : Temps plein Rémunération : à partir de ,00$ par an Avantages : Assurance Dentaire Nourriture à Prix Réduit ou Gratuite Stationnement sur place Formation: DEP/ AEC ou Certificat (Souhaité) Expérience: sous-chef: 3 ans (Souhaité) Lieu du poste : En présentiel
May 10, 2024
Full time
Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'un des établissements les plus réputés à Montréal, reconnu à l'échelle locale et mondiale. o Un environnement branché et haut de gamme à quelques pas d'une station de métro dans le cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes quarts de travail. o Un environnement où l'équilibre entre le travail et la vie personnelle est encouragé, avec la possibilité d'horaires flexibles. o Une réduction exceptionnelle de 50 % dans tous les établissements faisant parti de Corner Collection pour toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif pour les membres de l'équipe Corner à temps plein, après 3 mois de service. o L'accès à un programme de reconnaissance, des événements festifs et des activités de renforcement de l'esprit d'équipe. POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! Type d'emploi : Temps plein Rémunération : à partir de ,00$ par an Avantages : Assurance Dentaire Nourriture à Prix Réduit ou Gratuite Stationnement sur place Formation: DEP/ AEC ou Certificat (Souhaité) Expérience: sous-chef: 3 ans (Souhaité) Lieu du poste : En présentiel
About us: PlumpJack Inn is a charming rustic Inn at the base of Palisades, one of the largest ski resorts in the U.S The Inn is situated at the edge of the Village at Palisades and the base of the mountain affording guests the opportunity a short walk to numerous lifts, base-to-base gondola and the Mountain Tram. The Inn offers cozy accommodations featuring a mix of well-appointed guest rooms and suites. The PlumpJack Cafe is renowned in North Lake Tahoe for its seasonal menu and award-winning wine list. The PlumpJack Cafe Bar is a popular Apres destination featuring creative cocktails, craft beers and an extensive by-the-glass wine list. Purpose of the role: To assist with managing the staff and operations of the Restaurant Kitchen to ensure the highest possible quality of food service. Responsibilities: To understand and respond to all guest needs and requests in a timely and professional manner. To train, support, review, discipline, and coach employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity. To coordinate with the Executive Chef to ensure the efficient and professional operation of the dining room and any banquet functions. To work with the Executive Chef on the development of menus, safety and sanitation, staff development and product knowledge. To follow all specifications to properly handle all products used and covering, labelling, and storing functions. To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the restaurant. To assist with rotating meats, fish, poultry in refrigerator to minimize waste and spoilage. Responsible for assisting with the ordering of all food products for the Restaurant and banquets. Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. To ensure foods are stored and served at proper temperatures. To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs. To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget. Develop relationships with all food purveyors. To perform other tasks, including cross-training, as directed. Candidate requirements: Must have a minimum of 2 years experience in a similar position. Demonstrated ability to train staff and ensure upscale restaurant guest experience. Must have current Food Handler Familiar with OSHA, SB198, local department of Health Regulations, California Liquor laws and relevant current laws governing handling hazardous substances, working knowledge of local safety laws, investigation methods, fire codes and life safety codes Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity. Basic knowledge of foods, service standards and procedures. Diplomatic and calm with strong verbal communication skills. Courteous, friendly, and professional manner. Working Conditions: Works indoors throughout shift in well-lighted kitchen areas and office. Works outdoors to move between buildings for events and meetings in summer and winter weather. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace. Compensation details: 0 Yearly Salary PI3fc4a4bd1-
May 09, 2024
Full time
About us: PlumpJack Inn is a charming rustic Inn at the base of Palisades, one of the largest ski resorts in the U.S The Inn is situated at the edge of the Village at Palisades and the base of the mountain affording guests the opportunity a short walk to numerous lifts, base-to-base gondola and the Mountain Tram. The Inn offers cozy accommodations featuring a mix of well-appointed guest rooms and suites. The PlumpJack Cafe is renowned in North Lake Tahoe for its seasonal menu and award-winning wine list. The PlumpJack Cafe Bar is a popular Apres destination featuring creative cocktails, craft beers and an extensive by-the-glass wine list. Purpose of the role: To assist with managing the staff and operations of the Restaurant Kitchen to ensure the highest possible quality of food service. Responsibilities: To understand and respond to all guest needs and requests in a timely and professional manner. To train, support, review, discipline, and coach employees directly accountable to his/her position, to maintain highest possible levels of employee morale and department productivity. To coordinate with the Executive Chef to ensure the efficient and professional operation of the dining room and any banquet functions. To work with the Executive Chef on the development of menus, safety and sanitation, staff development and product knowledge. To follow all specifications to properly handle all products used and covering, labelling, and storing functions. To personally ensure the quality and quantity, as ordered, of all meats, fish, and poultry delivered to the restaurant. To assist with rotating meats, fish, poultry in refrigerator to minimize waste and spoilage. Responsible for assisting with the ordering of all food products for the Restaurant and banquets. Monitor the presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. To ensure foods are stored and served at proper temperatures. To regularly inspect all kitchen areas to ensure sanitary conditions and report all needed equipment repairs. To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget. Develop relationships with all food purveyors. To perform other tasks, including cross-training, as directed. Candidate requirements: Must have a minimum of 2 years experience in a similar position. Demonstrated ability to train staff and ensure upscale restaurant guest experience. Must have current Food Handler Familiar with OSHA, SB198, local department of Health Regulations, California Liquor laws and relevant current laws governing handling hazardous substances, working knowledge of local safety laws, investigation methods, fire codes and life safety codes Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity. Basic knowledge of foods, service standards and procedures. Diplomatic and calm with strong verbal communication skills. Courteous, friendly, and professional manner. Working Conditions: Works indoors throughout shift in well-lighted kitchen areas and office. Works outdoors to move between buildings for events and meetings in summer and winter weather. Regularly works near hot ranges and ovens. Makes occasional short trips to the walk-in freezer and refrigerator. Kitchen may be moist, warm, and odorous from cooking foods. Kitchen floor may be slippery from moisture and grease. Business levels may require fast work pace. Compensation details: 0 Yearly Salary PI3fc4a4bd1-
Plum Market is an emerging leader in the Grocery, Food & Beverage Retail industry. We are committed to providing the very best selections of All Natural, Organic, Local, and Specialty Grocery items. Our Team Members are passionate about delivering the highest quality food, beverage, and grocery essentials to our Customers, helping them achieve a better lifestyle. We believe our Team Members and Customers are our top priority by delivering the best possible Customer retail experience. Our Plum Market Grocery Stores are reflective of the communities we serve. From Team Members to Customers, local vendors and product selection, we are proud of the inclusive culture in which we thrive, and promote at Plum Market. If you share our enthusiasm, please apply to see how you may fit in. Benefits of working at Plum Market: Full time & Part time positions available. We can offer a variety of retail shifts to help with work/life balance. You can learn about great food and grow your passion at the same time. We provide exceptional training to help you grow your knowledge. Paid time and a half for working any of these five federally recognized holidays: New Year's Day, Labor Day, Fourth of July, Memorial Day and Thanksgiving. Promotional opportunities. We are a growing company and you can grow with us! Variety of medical, dental, and vision benefits to cover you and/or your family. 401k with company match after a 6 month waiting period. 20% off Team Member Discount. 50% off Team Member Lunch Discount. Plum Market offers a desirable and rewarding place to work. Employment is contingent on a successful background check. Description: The Sous Chef is the second in command and direct assistant of the Prepared Foods Team Leader. They will be in charge when the Team Leader is off-duty and will be responsible for the exceptional execution of Guest Service by the entire Prepared Foods Department and to ensure all Prep Foods Team Members receive proper training and supervision. Who you are: You have a passion for Plum Market; local, organic, all natural and specialty brands. You model and provide exceptional Guest Service to our Guests and fellow Team Members. You have the courage to pursue new ideas, and make suggestions for improvement. You make an impact by accepting a challenge, working hard, being bold and, taking- action. You have an extreme eye for details and commitment to complete tasks. What you will bring: Ability to manage multiple projects simultaneously as a detail-oriented and efficient person. Experience in a Leadership position, that includes proper rotation and labeling, food safety and sanitation, setting expectations, giving feedback and following thru on the needs of the Team. Passion to cook. Flexible and able to switch tasks quickly. Calm in stressful situations. Excellent verbal and written communication skills. Proficient in Microsoft Suite. What you will do: Model & provide exceptional Guest Service. Create. Execute. Teach. Learn. Follow up. Set clear and achievable expectations. Give feedback that is actionable and allows Team Members to improve and develop. Handle Guest and Team Member complaints or issues in a professional, courteous, and thoughtful way. Work with Store Operations on any performance issues, progressive discipline and performance reviews. Work a variety of shifts to meet the needs of the position and the Team. Compensation details: 18-22 Hourly Wage PI94acca76feda-5588
May 09, 2024
Full time
Plum Market is an emerging leader in the Grocery, Food & Beverage Retail industry. We are committed to providing the very best selections of All Natural, Organic, Local, and Specialty Grocery items. Our Team Members are passionate about delivering the highest quality food, beverage, and grocery essentials to our Customers, helping them achieve a better lifestyle. We believe our Team Members and Customers are our top priority by delivering the best possible Customer retail experience. Our Plum Market Grocery Stores are reflective of the communities we serve. From Team Members to Customers, local vendors and product selection, we are proud of the inclusive culture in which we thrive, and promote at Plum Market. If you share our enthusiasm, please apply to see how you may fit in. Benefits of working at Plum Market: Full time & Part time positions available. We can offer a variety of retail shifts to help with work/life balance. You can learn about great food and grow your passion at the same time. We provide exceptional training to help you grow your knowledge. Paid time and a half for working any of these five federally recognized holidays: New Year's Day, Labor Day, Fourth of July, Memorial Day and Thanksgiving. Promotional opportunities. We are a growing company and you can grow with us! Variety of medical, dental, and vision benefits to cover you and/or your family. 401k with company match after a 6 month waiting period. 20% off Team Member Discount. 50% off Team Member Lunch Discount. Plum Market offers a desirable and rewarding place to work. Employment is contingent on a successful background check. Description: The Sous Chef is the second in command and direct assistant of the Prepared Foods Team Leader. They will be in charge when the Team Leader is off-duty and will be responsible for the exceptional execution of Guest Service by the entire Prepared Foods Department and to ensure all Prep Foods Team Members receive proper training and supervision. Who you are: You have a passion for Plum Market; local, organic, all natural and specialty brands. You model and provide exceptional Guest Service to our Guests and fellow Team Members. You have the courage to pursue new ideas, and make suggestions for improvement. You make an impact by accepting a challenge, working hard, being bold and, taking- action. You have an extreme eye for details and commitment to complete tasks. What you will bring: Ability to manage multiple projects simultaneously as a detail-oriented and efficient person. Experience in a Leadership position, that includes proper rotation and labeling, food safety and sanitation, setting expectations, giving feedback and following thru on the needs of the Team. Passion to cook. Flexible and able to switch tasks quickly. Calm in stressful situations. Excellent verbal and written communication skills. Proficient in Microsoft Suite. What you will do: Model & provide exceptional Guest Service. Create. Execute. Teach. Learn. Follow up. Set clear and achievable expectations. Give feedback that is actionable and allows Team Members to improve and develop. Handle Guest and Team Member complaints or issues in a professional, courteous, and thoughtful way. Work with Store Operations on any performance issues, progressive discipline and performance reviews. Work a variety of shifts to meet the needs of the position and the Team. Compensation details: 18-22 Hourly Wage PI94acca76feda-5588