Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
Apr 07, 2024
Full time
Job Classification Cook I (Chef de Partie) Status Probationary Full-Time Union May incur lay-offs during University recess periods FLSA Status Full-Time, Non-Exempt, Hourly Starting Rate $21.42 (Union Employees: See Appendix "A" of Union contract Benefits Benefits Included Present Schedule VARIOUS POSITIONS AVAILABLE IN RESIDENTIAL DINING CENTERS AND CATERING DEPARTMENT Note that stated hours and days may vary - Mandatory overtime, as required, in the Union Contract Position Summary Provide exceptional service for Three Pillars Catering in the University at Buffalo's exclusive Club for Faculty and Staff. Set up, service, cooking specialty foods, under constant pressure to prepare meals quickly while ensuring quality is maintained and safety and sanitation guidelines are observed, and cleanup of the kitchen space. This role leads and directs the prep and production team in the kitchen. The position is highly focused on providing excellent and efficient service and quality of food for the guests. This role also acts as a keyholder during U Club operational hours in the absence of a manager on duty and is responsible for supervision and oversight of staff and administrative details as well as other related management duties. Job Requirements Professional appearance and pleasant customer service focused demeanor. Minimum 5 years high-volume professional cooking experience required, including: thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and food presentation and garnishing standards. Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, etc. Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses. Experience in directing work assignments of support staff in cooks' area. Experience in following and extending standardized recipes. Experience at organizing and maintaining kitchen work stations. Experience in maintaining production and usage records. Experience in safe food handling, preventing food-borne illness, and sanitation techniques. Ability to correctly identify product. Must be able to prioritize work and execute tasks with speed and efficiency. Regular attendance required. Must be, or become, ServSafe certified (attend required class and pass test). Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene. Must have basic and accurate math skills, and be able to pass hands-on practical cooking test. Job Assignments High volume food preparation and cooking, following established recipes and production system. Butcher, trim, season and grill special cuts of beef and other meats. Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen. Maintain production and usage records as required. Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines. Includes cleanliness & maintenance of kitchen & equipment. Direct work assignments of support staff in cooks' area and train student workers. Demonstrate excellent customer service at all times. General cleaning, stocking and other food service duties as requested by management. Work Environment The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands The position is very active and the employee must be able to stand and walk for for a minimum of 8 hours. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, crawl, bend, stretch, twist, or reach out. While performing the duties of the job, the employee is regularly required to talk and hear. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etc. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. The employee must frequently lift, move, push and pull items weighing 25 lbs and occasionally lift and/or move items like cres carts (on wheels) weighing up to 50 lbs or more. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence.
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Apr 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Senior Living Communities
Myrtle Beach, South Carolina
Find your new career with a team that makes a difference in senior's lives. Come see why Brightwater is certified as a Great Place to Work! Now accepting applications for a Line Cook with restaurant experience. Experience in preparing high-quality food from scratch according to standardized recipes and instructions preferred. Senior Living experience a plus. We look forward to meeting you soon! Interviews offered daily! POSITION SUMMARY: This is the first step in culinary arts for anyone in our company that wishes to begin their career in the in the heart of the house. This rank is for anyone with basic kitchen knowledge, or for anyone wishing to obtain the basic skills for an entry level position in the kitchen. A Cook 1 should be familiar with the main and satellite kitchens, Should know basic food sanitation guidelines, they should know the policies and procedures of the kitchen including but not limited to opening, closing, shopping and prep lists, They should consistently practice Mis En Place on a daily basis, a CDM should have reviewed all of the therapeutic diets and signed off on each of the diets having coached and trained on all of them, a chef should have signed off on their knife cuts and can now execute each on a daily basis, They should be able to produce each of the egg dishes assigned to them in the Pathway, and they should be able to execute all of the sandwiches assigned to them in the Pathway. COMPETENCIES: To perform the job successfully, an individual should demonstrate the following competencies: Technical Skills - Individual must demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average. Communication - Demonstrates an ability to effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide her supervisor with actionable, accurate data. Initiative - Is self-motivated and personally competitive. Wants to achieve for the good of the Company and her team. Seeks additional work when they have capacity. Demonstrates an ability and desire to bring new ideas and solutions to their supervisor on an ongoing basis. Flexibility - The ability to quickly adapt to changing conditions. The ability to navigate obstacles with ease and professionalism. Interpersonal Skills - Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to ideas and tries new hings Teamwork - Balances team and individual responsibilities; encourages others and asks for help when needed. Exhibits patience and compassion. Professionalism - Ensures product is delivered on time and is of the highest quality. Assumes responsibility for mistakes. Presents themselves in a manner which enhances the brand image. Understands that no information is truly private and conducts online or social networking activities accordingly. Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works ethically with integrity; upholds the Company's Guiding Principles: People First, Always We Exist to Serve our Members We Have a Responsibility to be Full
Apr 10, 2024
Full time
Find your new career with a team that makes a difference in senior's lives. Come see why Brightwater is certified as a Great Place to Work! Now accepting applications for a Line Cook with restaurant experience. Experience in preparing high-quality food from scratch according to standardized recipes and instructions preferred. Senior Living experience a plus. We look forward to meeting you soon! Interviews offered daily! POSITION SUMMARY: This is the first step in culinary arts for anyone in our company that wishes to begin their career in the in the heart of the house. This rank is for anyone with basic kitchen knowledge, or for anyone wishing to obtain the basic skills for an entry level position in the kitchen. A Cook 1 should be familiar with the main and satellite kitchens, Should know basic food sanitation guidelines, they should know the policies and procedures of the kitchen including but not limited to opening, closing, shopping and prep lists, They should consistently practice Mis En Place on a daily basis, a CDM should have reviewed all of the therapeutic diets and signed off on each of the diets having coached and trained on all of them, a chef should have signed off on their knife cuts and can now execute each on a daily basis, They should be able to produce each of the egg dishes assigned to them in the Pathway, and they should be able to execute all of the sandwiches assigned to them in the Pathway. COMPETENCIES: To perform the job successfully, an individual should demonstrate the following competencies: Technical Skills - Individual must demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average. Communication - Demonstrates an ability to effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide her supervisor with actionable, accurate data. Initiative - Is self-motivated and personally competitive. Wants to achieve for the good of the Company and her team. Seeks additional work when they have capacity. Demonstrates an ability and desire to bring new ideas and solutions to their supervisor on an ongoing basis. Flexibility - The ability to quickly adapt to changing conditions. The ability to navigate obstacles with ease and professionalism. Interpersonal Skills - Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to ideas and tries new hings Teamwork - Balances team and individual responsibilities; encourages others and asks for help when needed. Exhibits patience and compassion. Professionalism - Ensures product is delivered on time and is of the highest quality. Assumes responsibility for mistakes. Presents themselves in a manner which enhances the brand image. Understands that no information is truly private and conducts online or social networking activities accordingly. Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works ethically with integrity; upholds the Company's Guiding Principles: People First, Always We Exist to Serve our Members We Have a Responsibility to be Full
Senior Living Communities
North Branford, Connecticut
Find your new career with a team that makes a difference in senior's lives. Come see why Evergreen Woods is certified as a Great Place to Work! Now accepting applications for a Per Diem Line Cook with restaurant experience. Experience in preparing high-quality food from scratch according to standardized recipes and instructions preferred. Senior Living experience a plus. We look forward to meeting you soon! Interviews offered daily! POSITION SUMMARY: This is considered a line cook position, this position demands a higher skill set, heightened sense of time management, and organizational skills. This person is responsible for the bulk of food production including but not limited to soups, stocks, sauces, main dishes, starches, and vegetables. A Cook II should be familiar and able to execute the 7 methods of cooking, they should have reviewed their station, review any lists including but not limited to opening, closing and prep list. They know what is expected form them each day while on that station, they should know how to read and follow a recipe, they should be able to execute basic soups, stocks, and sauces, They should have acquired the skills on each of the cooking stations listed in the Pathway, and they should have a Chef sign off on their refined knife cuts. COMPETENCIES: To perform the job successfully, an individual should demonstrate the following competencies: Technical Skills - Individual must demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average. Communication - Demonstrates an ability to effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide her supervisor with actionable, accurate data. Initiative - Is self-motivated and personally competitive. Wants to achieve for the good of the Company and her team. Seeks additional work when they have capacity. Demonstrates an ability and desire to bring new ideas and solutions to their supervisor on an ongoing basis. Flexibility - The ability to quickly adapt to changing conditions. The ability to navigate obstacles with ease and professionalism. Interpersonal Skills - Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to ideas and tries new hings Teamwork - Balances team and individual responsibilities; encourages others and asks for help when needed. Exhibits patience and compassion. Professionalism - Ensures product is delivered on time and is of the highest quality. Assumes responsibility for mistakes. Presents themselves in a manner which enhances the brand image. Understands that no information is truly private and conducts online or social networking activities accordingly. Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works ethically with integrity; upholds the Company's Guiding Principles: o People First, Always o We Exist to Serve our Members o We Have a Responsibility to be Full
Apr 10, 2024
Full time
Find your new career with a team that makes a difference in senior's lives. Come see why Evergreen Woods is certified as a Great Place to Work! Now accepting applications for a Per Diem Line Cook with restaurant experience. Experience in preparing high-quality food from scratch according to standardized recipes and instructions preferred. Senior Living experience a plus. We look forward to meeting you soon! Interviews offered daily! POSITION SUMMARY: This is considered a line cook position, this position demands a higher skill set, heightened sense of time management, and organizational skills. This person is responsible for the bulk of food production including but not limited to soups, stocks, sauces, main dishes, starches, and vegetables. A Cook II should be familiar and able to execute the 7 methods of cooking, they should have reviewed their station, review any lists including but not limited to opening, closing and prep list. They know what is expected form them each day while on that station, they should know how to read and follow a recipe, they should be able to execute basic soups, stocks, and sauces, They should have acquired the skills on each of the cooking stations listed in the Pathway, and they should have a Chef sign off on their refined knife cuts. COMPETENCIES: To perform the job successfully, an individual should demonstrate the following competencies: Technical Skills - Individual must demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average. Communication - Demonstrates an ability to effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide her supervisor with actionable, accurate data. Initiative - Is self-motivated and personally competitive. Wants to achieve for the good of the Company and her team. Seeks additional work when they have capacity. Demonstrates an ability and desire to bring new ideas and solutions to their supervisor on an ongoing basis. Flexibility - The ability to quickly adapt to changing conditions. The ability to navigate obstacles with ease and professionalism. Interpersonal Skills - Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to ideas and tries new hings Teamwork - Balances team and individual responsibilities; encourages others and asks for help when needed. Exhibits patience and compassion. Professionalism - Ensures product is delivered on time and is of the highest quality. Assumes responsibility for mistakes. Presents themselves in a manner which enhances the brand image. Understands that no information is truly private and conducts online or social networking activities accordingly. Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works ethically with integrity; upholds the Company's Guiding Principles: o People First, Always o We Exist to Serve our Members o We Have a Responsibility to be Full
Senior Living Communities
Fernandina Beach, Florida
We're looking for a talented Cook to join our team here at Osprey Village at Amelia Island. If you're looking for a great work environment, room for professional growth and a Monday through Friday day schedule, contact us to set up an interview. Ask us how to take control and elevate your career. Free virtual doctor visits for you and your family. Pick your co-workers - refer your friends and earn cash! Scholarships! Get paid daily and more! Call - Interviews offered daily. POSITION SUMMARY: This is the first step in culinary arts for anyone in our company that wishes to begin their career in the in the heart of the house. This rank is for anyone with basic kitchen knowledge, or for anyone wishing to obtain the basic skills for an entry level position in the kitchen. A Cook 1 should be familiar with the main and satellite kitchens, Should know basic food sanitation guidelines, they should know the policies and procedures of the kitchen including but not limited to opening, closing, shopping and prep lists, They should consistently practice Mis En Place on a daily basis, a CDM should have reviewed all of the therapeutic diets and signed off on each of the diets having coached and trained on all of them, a chef should have signed off on their knife cuts and can now execute each on a daily basis, They should be able to produce each of the egg dishes assigned to them in the Pathway, and they should be able to execute all of the sandwiches assigned to them in the Pathway. COMPETENCIES: To perform the job successfully, an individual should demonstrate the following competencies: Technical Skills - Individual must demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average. Communication - Demonstrates an ability to effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide her supervisor with actionable, accurate data. Initiative - Is self-motivated and personally competitive. Wants to achieve for the good of the Company and her team. Seeks additional work when they have capacity. Demonstrates an ability and desire to bring new ideas and solutions to their supervisor on an ongoing basis. Flexibility - The ability to quickly adapt to changing conditions. The ability to navigate obstacles with ease and professionalism. Interpersonal Skills - Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to ideas and tries new hings Teamwork - Balances team and individual responsibilities; encourages others and asks for help when needed. Exhibits patience and compassion. Professionalism - Ensures product is delivered on time and is of the highest quality. Assumes responsibility for mistakes. Presents themselves in a manner which enhances the brand image. Understands that no information is truly private and conducts online or social networking activities accordingly. Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works ethically with integrity; upholds the Company's Guiding Principles: People First, Always We Exist to Serve our Members We Have a Responsibility to be Full
Apr 10, 2024
Full time
We're looking for a talented Cook to join our team here at Osprey Village at Amelia Island. If you're looking for a great work environment, room for professional growth and a Monday through Friday day schedule, contact us to set up an interview. Ask us how to take control and elevate your career. Free virtual doctor visits for you and your family. Pick your co-workers - refer your friends and earn cash! Scholarships! Get paid daily and more! Call - Interviews offered daily. POSITION SUMMARY: This is the first step in culinary arts for anyone in our company that wishes to begin their career in the in the heart of the house. This rank is for anyone with basic kitchen knowledge, or for anyone wishing to obtain the basic skills for an entry level position in the kitchen. A Cook 1 should be familiar with the main and satellite kitchens, Should know basic food sanitation guidelines, they should know the policies and procedures of the kitchen including but not limited to opening, closing, shopping and prep lists, They should consistently practice Mis En Place on a daily basis, a CDM should have reviewed all of the therapeutic diets and signed off on each of the diets having coached and trained on all of them, a chef should have signed off on their knife cuts and can now execute each on a daily basis, They should be able to produce each of the egg dishes assigned to them in the Pathway, and they should be able to execute all of the sandwiches assigned to them in the Pathway. COMPETENCIES: To perform the job successfully, an individual should demonstrate the following competencies: Technical Skills - Individual must demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average. Communication - Demonstrates an ability to effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide her supervisor with actionable, accurate data. Initiative - Is self-motivated and personally competitive. Wants to achieve for the good of the Company and her team. Seeks additional work when they have capacity. Demonstrates an ability and desire to bring new ideas and solutions to their supervisor on an ongoing basis. Flexibility - The ability to quickly adapt to changing conditions. The ability to navigate obstacles with ease and professionalism. Interpersonal Skills - Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to ideas and tries new hings Teamwork - Balances team and individual responsibilities; encourages others and asks for help when needed. Exhibits patience and compassion. Professionalism - Ensures product is delivered on time and is of the highest quality. Assumes responsibility for mistakes. Presents themselves in a manner which enhances the brand image. Understands that no information is truly private and conducts online or social networking activities accordingly. Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works ethically with integrity; upholds the Company's Guiding Principles: People First, Always We Exist to Serve our Members We Have a Responsibility to be Full
Senior Living Communities
Fort Mill, South Carolina
Find your new career with a team that makes a difference in senior's lives. Come see why Wellmore of Tega Cay is certified as a Great Place to Work! Now accepting applications for a Line Cook with restaurant experience. Experience in preparing high-quality food from scratch according to standardized recipes and instructions preferred. Senior Living experience a plus. We look forward to meeting you soon! Interviews offered daily! POSITION SUMMARY: This is the first step in culinary arts for anyone in our company that wishes to begin their career in the in the heart of the house. This rank is for anyone with basic kitchen knowledge, or for anyone wishing to obtain the basic skills for an entry level position in the kitchen. A Cook 1 should be familiar with the main and satellite kitchens, Should know basic food sanitation guidelines, they should know the policies and procedures of the kitchen including but not limited to opening, closing, shopping and prep lists, They should consistently practice Mis En Place on a daily basis, a CDM should have reviewed all of the therapeutic diets and signed off on each of the diets having coached and trained on all of them, a chef should have signed off on their knife cuts and can now execute each on a daily basis, They should be able to produce each of the egg dishes assigned to them in the Pathway, and they should be able to execute all of the sandwiches assigned to them in the Pathway. COMPETENCIES: To perform the job successfully, an individual should demonstrate the following competencies: Technical Skills - Individual must demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average. Communication - Demonstrates an ability to effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide her supervisor with actionable, accurate data. Initiative - Is self-motivated and personally competitive. Wants to achieve for the good of the Company and her team. Seeks additional work when they have capacity. Demonstrates an ability and desire to bring new ideas and solutions to their supervisor on an ongoing basis. Flexibility - The ability to quickly adapt to changing conditions. The ability to navigate obstacles with ease and professionalism. Interpersonal Skills - Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to ideas and tries new hings Teamwork - Balances team and individual responsibilities; encourages others and asks for help when needed. Exhibits patience and compassion. Professionalism - Ensures product is delivered on time and is of the highest quality. Assumes responsibility for mistakes. Presents themselves in a manner which enhances the brand image. Understands that no information is truly private and conducts online or social networking activities accordingly. Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works ethically with integrity; upholds the Company's Guiding Principles: People First, Always We Exist to Serve our Members We Have a Responsibility to be Full
Apr 10, 2024
Full time
Find your new career with a team that makes a difference in senior's lives. Come see why Wellmore of Tega Cay is certified as a Great Place to Work! Now accepting applications for a Line Cook with restaurant experience. Experience in preparing high-quality food from scratch according to standardized recipes and instructions preferred. Senior Living experience a plus. We look forward to meeting you soon! Interviews offered daily! POSITION SUMMARY: This is the first step in culinary arts for anyone in our company that wishes to begin their career in the in the heart of the house. This rank is for anyone with basic kitchen knowledge, or for anyone wishing to obtain the basic skills for an entry level position in the kitchen. A Cook 1 should be familiar with the main and satellite kitchens, Should know basic food sanitation guidelines, they should know the policies and procedures of the kitchen including but not limited to opening, closing, shopping and prep lists, They should consistently practice Mis En Place on a daily basis, a CDM should have reviewed all of the therapeutic diets and signed off on each of the diets having coached and trained on all of them, a chef should have signed off on their knife cuts and can now execute each on a daily basis, They should be able to produce each of the egg dishes assigned to them in the Pathway, and they should be able to execute all of the sandwiches assigned to them in the Pathway. COMPETENCIES: To perform the job successfully, an individual should demonstrate the following competencies: Technical Skills - Individual must demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average. Communication - Demonstrates an ability to effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide her supervisor with actionable, accurate data. Initiative - Is self-motivated and personally competitive. Wants to achieve for the good of the Company and her team. Seeks additional work when they have capacity. Demonstrates an ability and desire to bring new ideas and solutions to their supervisor on an ongoing basis. Flexibility - The ability to quickly adapt to changing conditions. The ability to navigate obstacles with ease and professionalism. Interpersonal Skills - Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to ideas and tries new hings Teamwork - Balances team and individual responsibilities; encourages others and asks for help when needed. Exhibits patience and compassion. Professionalism - Ensures product is delivered on time and is of the highest quality. Assumes responsibility for mistakes. Presents themselves in a manner which enhances the brand image. Understands that no information is truly private and conducts online or social networking activities accordingly. Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works ethically with integrity; upholds the Company's Guiding Principles: People First, Always We Exist to Serve our Members We Have a Responsibility to be Full
The Chef at Six Flags Great Adventure will ensure the successful and profitable operation of assigned locations, oversee and produce quality meals, and train existing kitchen staff while maintaining compliance of all policies and procedures to achieve outstanding Guest Service. Key Duties and Responsibilities: Supervise and assist back of the house culinary team members and interns Proper kitchen setup to include utensils and equipment such as knives, pans and kitchen scales Study the recipes and gather all necessary ingredients so all meals can be made in a timely manner Oversee food preparation, delegating and checking on kitchen staff are performing their duties Experiment with recipes and suggest new ingredients or techniques; Inform wait staff of any and all new specials on the menu Slightly modify recipes to meet customers' requests or dietary needs Ensure that Guests are being provided with high quality made fresh to order menu items of the highest presentation. Ensure that the Guest experience is met with Friendly, Speedy and Accurate service, while resolving issues when necessary. Enforce proper food preparation and handling procedures, in compliance with all Health Department and Food and Beverage Operation policies regarding sanitation. Continually monitor the cleanliness of all units within the assigned area. Ensure the safety of all team members and Guests Ensure that a proper level of inventory is maintained at each location in assigned area. Evaluate staff in the assigned area. Develop a well-trained, efficient staff, and ensure that qualified team members are available for promotion. Make recommendations regarding team member hiring, promotions, and corrective action. Identify areas for continued improvement; develop and implement strategies to enhance these areas. Comply with all Six Flags policies at all times. Skills And Qualifications: Must be willing to work 40-60 hours per week, including before and after scheduled shifts if necessary and on weekends and holidays. Shifts to include early mornings to late nights. Must be professional, outgoing, energetic, self-motivated, able to motivate others, and have a positive attitude. Perfect grooming and conduct must be constantly displayed. Preferred 3-4 years of proven work experience as a chef or cook Hands on experience with various kitchen equipment Advanced and up to date knowledge of culinary skills and plating techniques Excellent time management skills and the ability to remain calm and take on various tasks Knowledge of sanitation regulations and OSHA requirements Active Servsafe Certification preferred Culinary school diploma a plus Must be willing to change locations when requested by Fulltime Staff. Six Flags Entertainment Corporation is the world's largest regional theme park company with 27 parks across the United States, Mexico and Canada. For more than 58 years, Six Flags has entertained millions of families with world-class coasters, themed rides, thrilling water parks and unique attractions. With a culture built on safety, service, fun and friendliness, integrity, innovation, and results orientation, our mission at Six Flags Great Adventure is to create fun and thrills for all ages. What's in it for you? Free food for Memorial Day, Fourth of July and Labor Day Exclusive Rides parties for all employees Scholarship Opportunities Professional Development Complimentary tickets In-Park discounts and more! Note: This job description is not intended to be all inclusive. Team Members may perform other related duties as required, meeting the on-going needs of the company.
Apr 02, 2024
Full time
The Chef at Six Flags Great Adventure will ensure the successful and profitable operation of assigned locations, oversee and produce quality meals, and train existing kitchen staff while maintaining compliance of all policies and procedures to achieve outstanding Guest Service. Key Duties and Responsibilities: Supervise and assist back of the house culinary team members and interns Proper kitchen setup to include utensils and equipment such as knives, pans and kitchen scales Study the recipes and gather all necessary ingredients so all meals can be made in a timely manner Oversee food preparation, delegating and checking on kitchen staff are performing their duties Experiment with recipes and suggest new ingredients or techniques; Inform wait staff of any and all new specials on the menu Slightly modify recipes to meet customers' requests or dietary needs Ensure that Guests are being provided with high quality made fresh to order menu items of the highest presentation. Ensure that the Guest experience is met with Friendly, Speedy and Accurate service, while resolving issues when necessary. Enforce proper food preparation and handling procedures, in compliance with all Health Department and Food and Beverage Operation policies regarding sanitation. Continually monitor the cleanliness of all units within the assigned area. Ensure the safety of all team members and Guests Ensure that a proper level of inventory is maintained at each location in assigned area. Evaluate staff in the assigned area. Develop a well-trained, efficient staff, and ensure that qualified team members are available for promotion. Make recommendations regarding team member hiring, promotions, and corrective action. Identify areas for continued improvement; develop and implement strategies to enhance these areas. Comply with all Six Flags policies at all times. Skills And Qualifications: Must be willing to work 40-60 hours per week, including before and after scheduled shifts if necessary and on weekends and holidays. Shifts to include early mornings to late nights. Must be professional, outgoing, energetic, self-motivated, able to motivate others, and have a positive attitude. Perfect grooming and conduct must be constantly displayed. Preferred 3-4 years of proven work experience as a chef or cook Hands on experience with various kitchen equipment Advanced and up to date knowledge of culinary skills and plating techniques Excellent time management skills and the ability to remain calm and take on various tasks Knowledge of sanitation regulations and OSHA requirements Active Servsafe Certification preferred Culinary school diploma a plus Must be willing to change locations when requested by Fulltime Staff. Six Flags Entertainment Corporation is the world's largest regional theme park company with 27 parks across the United States, Mexico and Canada. For more than 58 years, Six Flags has entertained millions of families with world-class coasters, themed rides, thrilling water parks and unique attractions. With a culture built on safety, service, fun and friendliness, integrity, innovation, and results orientation, our mission at Six Flags Great Adventure is to create fun and thrills for all ages. What's in it for you? Free food for Memorial Day, Fourth of July and Labor Day Exclusive Rides parties for all employees Scholarship Opportunities Professional Development Complimentary tickets In-Park discounts and more! Note: This job description is not intended to be all inclusive. Team Members may perform other related duties as required, meeting the on-going needs of the company.
The primary responsibility of the Host/Hostess is to ensure guests are cheerfully greeted, whether in person or on the phone, and to seat arriving guests in a timely manner. They also serve as the restaurant's first and last impression and must make sure guests thoroughly enjoy their dining experience. ESSENTIAL JOB FUNCTIONS: (includes but is not limited to the following) Must demonstrate pride, attention to detail and have knowledge in all aspects of restaurant (i.e. menu items, food prep, service standards, bar concept, etc.) Follows all applicable safety procedures Follows all standard operating procedures Perform other related duties as assigned and requested. Manages reservation function by using existing reservation system, receiving and recording reservations, calling guests to confirm reservations, verifying special requests, and mentioning specials or promotions to guests. Before the shift, communicates reservations and anticipated business levels to Chef and Management. Coordinates with Lead Host in booking and arranging any and all large parties. Before the shift, communicates with Chef for all special needs and requests of all guests, especially 7 Stars and Diamond guests. (i.e. Special celebrations) Communicates guests' comps and any comping issues with Casino Hosts before and during the shift. Ensures menus are cleaned on a daily basis and communicates any menu maintenance issues with Management. Monitors cleanliness and organization of host podium and surrounding entrance area. Shows guests to their table, provides menus and initial introduction. Ensures fair distribution of tables by serving as the primary coordinator between the server staff and the door staff. Oversees, stocks and maintains retail area for Gordon Ramsay merchandise. Assists other Hosts in accordance with the Host job description. Is at all times appropriately groomed and wears the uniform provided Work requires schedule flexibility which may include nights, weekends, holidays, and overtime as needed.PERFORMANCE REQUIREMENTS: (knowledge, skills, and abilities) Ability to read, write and understand English. Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management. Maintains excellent organization of reservations Ability to remember and use guests' names when greeting regular customers Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions. Promotes casino events, property services and promotional campaigns Must be able to work individually and as part of a team in collaboration with others Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to work from a standing and walking position for extended periods of time. Ability to perform reaching and stooping motions repeatedly. Visual ability needed to accurately provide guest service Ability to work at a fast pace, high volume environment involving constant public interaction. Shifts may vary based on business needs. Must be able to work any day of the week and any shift, including holidays and weekends. Must be able to handle intoxicated guests in a professional manner and according to policy. Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 50 lbs. QUALIFICATIONS: Previous host/hostess experience preferred. Previous experience with restaurant reservation system and/or Open Table preferred. Must be 18 years of age. High School Diploma or equivalent required. Must obtain a Food Handlers certificate from County Health Department. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must pass background check. Must present a neat and professional appearance. Work requires professional interactions with customers, public and co-workers. Requires excellent ability interpersonal and communication skills. Works well with others, especially other server assistants, wait people, bartenders, cooks, supervisors, etc. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 14, 2024
Full time
The primary responsibility of the Host/Hostess is to ensure guests are cheerfully greeted, whether in person or on the phone, and to seat arriving guests in a timely manner. They also serve as the restaurant's first and last impression and must make sure guests thoroughly enjoy their dining experience. ESSENTIAL JOB FUNCTIONS: (includes but is not limited to the following) Must demonstrate pride, attention to detail and have knowledge in all aspects of restaurant (i.e. menu items, food prep, service standards, bar concept, etc.) Follows all applicable safety procedures Follows all standard operating procedures Perform other related duties as assigned and requested. Manages reservation function by using existing reservation system, receiving and recording reservations, calling guests to confirm reservations, verifying special requests, and mentioning specials or promotions to guests. Before the shift, communicates reservations and anticipated business levels to Chef and Management. Coordinates with Lead Host in booking and arranging any and all large parties. Before the shift, communicates with Chef for all special needs and requests of all guests, especially 7 Stars and Diamond guests. (i.e. Special celebrations) Communicates guests' comps and any comping issues with Casino Hosts before and during the shift. Ensures menus are cleaned on a daily basis and communicates any menu maintenance issues with Management. Monitors cleanliness and organization of host podium and surrounding entrance area. Shows guests to their table, provides menus and initial introduction. Ensures fair distribution of tables by serving as the primary coordinator between the server staff and the door staff. Oversees, stocks and maintains retail area for Gordon Ramsay merchandise. Assists other Hosts in accordance with the Host job description. Is at all times appropriately groomed and wears the uniform provided Work requires schedule flexibility which may include nights, weekends, holidays, and overtime as needed.PERFORMANCE REQUIREMENTS: (knowledge, skills, and abilities) Ability to read, write and understand English. Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management. Maintains excellent organization of reservations Ability to remember and use guests' names when greeting regular customers Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions. Promotes casino events, property services and promotional campaigns Must be able to work individually and as part of a team in collaboration with others Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to work from a standing and walking position for extended periods of time. Ability to perform reaching and stooping motions repeatedly. Visual ability needed to accurately provide guest service Ability to work at a fast pace, high volume environment involving constant public interaction. Shifts may vary based on business needs. Must be able to work any day of the week and any shift, including holidays and weekends. Must be able to handle intoxicated guests in a professional manner and according to policy. Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 50 lbs. QUALIFICATIONS: Previous host/hostess experience preferred. Previous experience with restaurant reservation system and/or Open Table preferred. Must be 18 years of age. High School Diploma or equivalent required. Must obtain a Food Handlers certificate from County Health Department. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must pass background check. Must present a neat and professional appearance. Work requires professional interactions with customers, public and co-workers. Requires excellent ability interpersonal and communication skills. Works well with others, especially other server assistants, wait people, bartenders, cooks, supervisors, etc. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
GUEST SERVICE REQUIREMENT:The vision of Horseshoe Lake Charles and Caesars Entertainment is for each of our brands to be the overwhelming first choice of its targeted customers for casino entertainment. When you work at Harrah's, your most important responsibility is providing truly great service to every guest every time. You'll see this in the fundamentals of how we run our business, how we deliver and measure great service, and the policies to support it. All Harrah's employees are expected to provide fast and flawless service, promote our Caesars Rewards program, help players feel lucky by wishing them luck, celebrating wins, and providing fast service to keep them in action, recognizing and making players feel special by using the guests' names, remembering what they like and anticipating their needs, and providing a spotless, pleasant, and clean environment, which includes dressing neat and clean and being well groomed. By joining the Harrah's team, you are committing yourself to these values and acknowledging your dedication to truly great service. JOB SUMMARY:The primary responsibility of the Host/Hostess is to ensure guests are cheerfully greeted, whether in person or on the phone, and to seat arriving guests in a timely manner. They also serve as the restaurant's first and last impression and must make sure guests thoroughly enjoy their dining experience. ESSENTIAL JOB FUNCTIONS: (includes but is not limited to the following) Must demonstrate pride, attention to detail and have knowledge in all aspects of restaurant (i.e. menu items, food prep, service standards, bar concept, etc.) Manages reservation function by using existing reservation system, receiving and recording reservations, calling guests to confirm reservations, verifying special requests, and mentioning specials or promotions to guests. Before the shift, communicates reservations and anticipated business levels to Chef and Management. Coordinates with Lead Host in booking and arranging any and all large parties. Before the shift, communicates with Chef for all special needs and requests of all guests, especially 7 Stars and Diamond guests. (i.e. Special celebrations) Communicates guests' comps and any comping issues with Casino Hosts before and during the shift. Ensures menus are cleaned on a daily basis and communicates any menu maintenance issues with Management. Monitors cleanliness and organization of host podium and surrounding entrance area. Shows guests to their table, provides menus and initial introduction. Ensures fair distribution of tables by serving as the primary coordinator between the server staff and the door staff. Oversees, stocks and maintains retail area for Gordon Ramsay merchandise. Assists other Hosts in accordance with the Host job description. Is at all times appropriately groomed and wears the uniform provided Follows all applicable safety procedures Follows all standard operating procedures Perform other related duties as assigned and requested. Work requires schedule flexibility which may include nights, weekends, holidays, and overtime as needed.PERFORMANCE REQUIREMENTS: (knowledge, skills, and abilities) Ability to read, write and understand English. Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management. Maintains excellent organization of reservations Ability to remember and use guests' names when greeting regular customers Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions. Promotes casino events, property services and promotional campaigns Must be able to work individually and as part of a team in collaboration with others Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to work from a standing and walking position for extended periods of time. Ability to perform reaching and stooping motions repeatedly. Visual ability needed to accurately provide guest service Ability to work at a fast pace, high volume environment involving constant public interaction. Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 50 lbs. Shifts may vary based on business needs. Must be able to work any day of the week and any shift, including holidays and weekends. Must be able to handle intoxicated guests in a professional manner and according to policy.QUALIFICATIONS: Previous host/hostess experience preferred. Previous experience with restaurant reservation system and/or Open Table preferred. Must be 18 years of age. High School Diploma or equivalent required. Must obtain a Food Handlers certificate from County Health Department. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must pass background check. Must present a neat and professional appearance. Work requires professional interactions with customers, public and co-workers. Works well with others, especially other server assistants, wait people, bartenders, cooks, supervisors, etc. Requires excellent ability interpersonal and communication skills.DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Apr 07, 2024
Full time
GUEST SERVICE REQUIREMENT:The vision of Horseshoe Lake Charles and Caesars Entertainment is for each of our brands to be the overwhelming first choice of its targeted customers for casino entertainment. When you work at Harrah's, your most important responsibility is providing truly great service to every guest every time. You'll see this in the fundamentals of how we run our business, how we deliver and measure great service, and the policies to support it. All Harrah's employees are expected to provide fast and flawless service, promote our Caesars Rewards program, help players feel lucky by wishing them luck, celebrating wins, and providing fast service to keep them in action, recognizing and making players feel special by using the guests' names, remembering what they like and anticipating their needs, and providing a spotless, pleasant, and clean environment, which includes dressing neat and clean and being well groomed. By joining the Harrah's team, you are committing yourself to these values and acknowledging your dedication to truly great service. JOB SUMMARY:The primary responsibility of the Host/Hostess is to ensure guests are cheerfully greeted, whether in person or on the phone, and to seat arriving guests in a timely manner. They also serve as the restaurant's first and last impression and must make sure guests thoroughly enjoy their dining experience. ESSENTIAL JOB FUNCTIONS: (includes but is not limited to the following) Must demonstrate pride, attention to detail and have knowledge in all aspects of restaurant (i.e. menu items, food prep, service standards, bar concept, etc.) Manages reservation function by using existing reservation system, receiving and recording reservations, calling guests to confirm reservations, verifying special requests, and mentioning specials or promotions to guests. Before the shift, communicates reservations and anticipated business levels to Chef and Management. Coordinates with Lead Host in booking and arranging any and all large parties. Before the shift, communicates with Chef for all special needs and requests of all guests, especially 7 Stars and Diamond guests. (i.e. Special celebrations) Communicates guests' comps and any comping issues with Casino Hosts before and during the shift. Ensures menus are cleaned on a daily basis and communicates any menu maintenance issues with Management. Monitors cleanliness and organization of host podium and surrounding entrance area. Shows guests to their table, provides menus and initial introduction. Ensures fair distribution of tables by serving as the primary coordinator between the server staff and the door staff. Oversees, stocks and maintains retail area for Gordon Ramsay merchandise. Assists other Hosts in accordance with the Host job description. Is at all times appropriately groomed and wears the uniform provided Follows all applicable safety procedures Follows all standard operating procedures Perform other related duties as assigned and requested. Work requires schedule flexibility which may include nights, weekends, holidays, and overtime as needed.PERFORMANCE REQUIREMENTS: (knowledge, skills, and abilities) Ability to read, write and understand English. Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management. Maintains excellent organization of reservations Ability to remember and use guests' names when greeting regular customers Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions. Promotes casino events, property services and promotional campaigns Must be able to work individually and as part of a team in collaboration with others Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to work from a standing and walking position for extended periods of time. Ability to perform reaching and stooping motions repeatedly. Visual ability needed to accurately provide guest service Ability to work at a fast pace, high volume environment involving constant public interaction. Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 50 lbs. Shifts may vary based on business needs. Must be able to work any day of the week and any shift, including holidays and weekends. Must be able to handle intoxicated guests in a professional manner and according to policy.QUALIFICATIONS: Previous host/hostess experience preferred. Previous experience with restaurant reservation system and/or Open Table preferred. Must be 18 years of age. High School Diploma or equivalent required. Must obtain a Food Handlers certificate from County Health Department. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must pass background check. Must present a neat and professional appearance. Work requires professional interactions with customers, public and co-workers. Works well with others, especially other server assistants, wait people, bartenders, cooks, supervisors, etc. Requires excellent ability interpersonal and communication skills.DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).