Nestled deep on the densely timbered southern edge of the expansive 37,000-acre Paws Up Ranch, the green o is a hidden gem designed for adults searching for the perfect blend of adventure and serenity. Staying true to our Montana roots, we've created 12 secluded Haus accommodations that give you the ultimate in privacy while surrounding you in nature. This isn't just a luxury resort. This is a place where breathtaking views meet thrilling outdoor adventures-a place where your soul and spirit can wander. Located at the center of the resort, the Social Haus is the true heart of the green o, just a short walk from each of the Haus accommodations. Soaring windows open to the outdoors, allowing the mingling of cooking aromas with the fresh, pine-scented air. Details like Shou Sugi Ban wood, stained to match the surrounding pine trees, and artisan-designed custom lighting accentuate the feeling that you're enveloped in the forest. Inside, you'll encounter the inner circle bar, an intimate lounge, a dining area and an open kitchen. Take in the sights and smells as you watch chefs prepare exquisite meals for breakfast, lunch and dinner. We are seeking to add a Pastry Chef to our team! The role of the Pastry Chef is to lead and/or execute the production and direction of preparing a variety of desserts, pastries or other sweet and/or savory goods. The Primary Functions are: Responsible for daily production of pastries, breads, amenities, etcetera offered at The Green O. Create new and exciting desserts to refresh our menus and engage the interest of Members and guests. To progress not only as an individual but strive to further the success of the resort as a whole. To push the boundaries of the culinary experience for our guests using cutting edge techniques, food trends, and flavor profiles. Work closely with the Culinary leadership team to assist in creating menus that are unique and restaurant specific. Carry out and monitor the production of pastry items to specifications and ensure that the portion size and quality of the dishes conform to the highest standard. Supervise and coordinate the preparation and production of all pastry items according to the highest standards and menu planning. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget. Provide day-to-day guidance and oversight of Pastry team members; actively promote, train, coach, and recognize performance. Prepare cold food and pantry items per specifications and recipes as directed. Keep up-to-date knowledge on all menu items including preparation, any allergens, and alternative preparations. Maintain an orderly cooking station and adhere to health and safety standards. Promote teamwork and foster a harmonious working environment, often under strict timelines and short turnarounds. Work to continually improve guest dining satisfaction while maintaining the operating budget. Schedule staff according to volume of business; understand how to flex when necessary to meet labor expectations; ability to adjust daily operations to be in line with the budget with final approval by Executive Chef. Provide information to supervisors, co-workers, and staff by telephone, in written form, e-mail, or in person. Keep Executive Chef promptly and fully informed of all problems or unusual matters of significance coming to his/her attention so that prompt and corrective action can be taken when appropriate. Improve service by communicating and assist the team to understand our guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management to Front Office Executive Chef. Attend and participate all mandatory meetings and training. Communicate and maintain timelines and priorities. Maintain flexible hours to accommodate guest and special event needs, due to the cyclical nature of the hospitality industry; Position requires full availability including evenings, weekends, holidays or as needed. Looking for Team Members with: High school diploma, GED or vocational training or job-related course work Minimum of 2 years' experience as a Pastry Chef 1 year+ of experience in management of a team Proven ability to lead and manage a team Knowledge of world class hospitality and service management Demonstrate the ability to work efficiently in a fast-paced environment Display a sense of urgency, strong attention to detail, and a desire to learn valuable Culinary responsibilities Enjoy the challenge of effectively managing multiple tasks without sacrificing quality Valid Montana Food Handler's License Valid State Driver's License Team Members can look forward to: PTO Referral Bonus Medical, Dental, Vision Life Insurance, Long Term and Short-Term Disability 401K with match Opportunities for career development and advancement Carpool reimbursement $5-$20/Day Limited Housing Assistance Available Complimentary Lunch Provided Employee Discounts on Merchandise A great work environment in a beautiful luxury resort setting Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Mar 23, 2024
Full time
Nestled deep on the densely timbered southern edge of the expansive 37,000-acre Paws Up Ranch, the green o is a hidden gem designed for adults searching for the perfect blend of adventure and serenity. Staying true to our Montana roots, we've created 12 secluded Haus accommodations that give you the ultimate in privacy while surrounding you in nature. This isn't just a luxury resort. This is a place where breathtaking views meet thrilling outdoor adventures-a place where your soul and spirit can wander. Located at the center of the resort, the Social Haus is the true heart of the green o, just a short walk from each of the Haus accommodations. Soaring windows open to the outdoors, allowing the mingling of cooking aromas with the fresh, pine-scented air. Details like Shou Sugi Ban wood, stained to match the surrounding pine trees, and artisan-designed custom lighting accentuate the feeling that you're enveloped in the forest. Inside, you'll encounter the inner circle bar, an intimate lounge, a dining area and an open kitchen. Take in the sights and smells as you watch chefs prepare exquisite meals for breakfast, lunch and dinner. We are seeking to add a Pastry Chef to our team! The role of the Pastry Chef is to lead and/or execute the production and direction of preparing a variety of desserts, pastries or other sweet and/or savory goods. The Primary Functions are: Responsible for daily production of pastries, breads, amenities, etcetera offered at The Green O. Create new and exciting desserts to refresh our menus and engage the interest of Members and guests. To progress not only as an individual but strive to further the success of the resort as a whole. To push the boundaries of the culinary experience for our guests using cutting edge techniques, food trends, and flavor profiles. Work closely with the Culinary leadership team to assist in creating menus that are unique and restaurant specific. Carry out and monitor the production of pastry items to specifications and ensure that the portion size and quality of the dishes conform to the highest standard. Supervise and coordinate the preparation and production of all pastry items according to the highest standards and menu planning. Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget. Provide day-to-day guidance and oversight of Pastry team members; actively promote, train, coach, and recognize performance. Prepare cold food and pantry items per specifications and recipes as directed. Keep up-to-date knowledge on all menu items including preparation, any allergens, and alternative preparations. Maintain an orderly cooking station and adhere to health and safety standards. Promote teamwork and foster a harmonious working environment, often under strict timelines and short turnarounds. Work to continually improve guest dining satisfaction while maintaining the operating budget. Schedule staff according to volume of business; understand how to flex when necessary to meet labor expectations; ability to adjust daily operations to be in line with the budget with final approval by Executive Chef. Provide information to supervisors, co-workers, and staff by telephone, in written form, e-mail, or in person. Keep Executive Chef promptly and fully informed of all problems or unusual matters of significance coming to his/her attention so that prompt and corrective action can be taken when appropriate. Improve service by communicating and assist the team to understand our guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management to Front Office Executive Chef. Attend and participate all mandatory meetings and training. Communicate and maintain timelines and priorities. Maintain flexible hours to accommodate guest and special event needs, due to the cyclical nature of the hospitality industry; Position requires full availability including evenings, weekends, holidays or as needed. Looking for Team Members with: High school diploma, GED or vocational training or job-related course work Minimum of 2 years' experience as a Pastry Chef 1 year+ of experience in management of a team Proven ability to lead and manage a team Knowledge of world class hospitality and service management Demonstrate the ability to work efficiently in a fast-paced environment Display a sense of urgency, strong attention to detail, and a desire to learn valuable Culinary responsibilities Enjoy the challenge of effectively managing multiple tasks without sacrificing quality Valid Montana Food Handler's License Valid State Driver's License Team Members can look forward to: PTO Referral Bonus Medical, Dental, Vision Life Insurance, Long Term and Short-Term Disability 401K with match Opportunities for career development and advancement Carpool reimbursement $5-$20/Day Limited Housing Assistance Available Complimentary Lunch Provided Employee Discounts on Merchandise A great work environment in a beautiful luxury resort setting Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
The Resort at Paws Up is America's premier luxury ranch resort. Set on a 37,000-acre ranch, Paws Up embodies the spirit of the American West. It's a family owned and award-winning destination that truly inspires. The Resort at Paws Up is seeking to add a Pastry Sous Chef to our team. The role of the Pastry Sous Chef is to assist the Pastry Chef in leading our pastry team in the production and direction of preparing a variety of desserts, pastries or other amenities for the various outlets and events at The Resort at Paws Up. This position is responsible for enhancement of creativity, timely execution and involvement within various culinary events. The Primary Functions are: Create new and exciting desserts to refresh our menus and engage our guests. Prepare a wide variety of goods such as cakes, cookies, pies, etc. following traditional and modern recipes. Work closely with the Culinary leadership team to assist in creating menus that are unique and restaurant specific. Creativity is strongly encouraged. Carry out and monitor the production of pastry items to specifications and ensure that consistency and quality are executed to the highest standard. Supervise and coordinate the preparation and production of all pastry items according to the highest standards and menu planning. Monitor stock pars for baking ingredients and make appropriate orders. Provide day-to-day guidance and oversight of team members; actively promote, train, coach, and recognize performance. Keep up-to-date knowledge on all menu items including preparation, any allergens, and alternative preparations. Maintain an orderly cooking station and adhere to health and safety standards. Promote teamwork and foster a harmonious working environment, often under strict timelines and short turnarounds. Understand how to flex when necessary to meet labor expectations; ability to adjust daily operations to be in line with the budget with final approval by Executive Chef and Pastry Chef. Improve service by communicating and assist the team to understand our guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management to the Pastry Chef. Attend and participate all mandatory meetings and training. Communicate and maintain timelines and priorities. Maintain flexible hours to accommodate guest and special event needs, due to the cyclical nature of the hospitality industry; position requires full availability including evenings, weekends, holidays or as needed. Looking for Team Members with: High school diploma, GED or vocational training or job-related coursework Minimum of 4 years of experience in the Pastry field Minimum of 2 years of experience in management of a team Proven ability to lead and manage a team Knowledge of genuine hospitality and service management Demonstrate the ability to work efficiently in a fast-paced environment Display a sense of urgency, attention to detail, and a strong desire for continued learning Enjoy the challenge of effectively managing multiple tasks without sacrificing quality Valid Montana Food Handler's license Valid driver's license and the ability to meet company driving policy Team Members can look forward to: 401K (Discretionary) Medical, Dental, Vision Employee Assistance Program Complimentary Lunch Provided Referral Bonus (Get paid to recruit) Carpool reimbursement $5-$20/Day Employee Discounts on Merchandise PTO - 9 Floating Holidays and 15 Personal Opportunities for career development and advancement Life Insurance, Long Term and Short-Term Disability Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Mar 23, 2024
Full time
The Resort at Paws Up is America's premier luxury ranch resort. Set on a 37,000-acre ranch, Paws Up embodies the spirit of the American West. It's a family owned and award-winning destination that truly inspires. The Resort at Paws Up is seeking to add a Pastry Sous Chef to our team. The role of the Pastry Sous Chef is to assist the Pastry Chef in leading our pastry team in the production and direction of preparing a variety of desserts, pastries or other amenities for the various outlets and events at The Resort at Paws Up. This position is responsible for enhancement of creativity, timely execution and involvement within various culinary events. The Primary Functions are: Create new and exciting desserts to refresh our menus and engage our guests. Prepare a wide variety of goods such as cakes, cookies, pies, etc. following traditional and modern recipes. Work closely with the Culinary leadership team to assist in creating menus that are unique and restaurant specific. Creativity is strongly encouraged. Carry out and monitor the production of pastry items to specifications and ensure that consistency and quality are executed to the highest standard. Supervise and coordinate the preparation and production of all pastry items according to the highest standards and menu planning. Monitor stock pars for baking ingredients and make appropriate orders. Provide day-to-day guidance and oversight of team members; actively promote, train, coach, and recognize performance. Keep up-to-date knowledge on all menu items including preparation, any allergens, and alternative preparations. Maintain an orderly cooking station and adhere to health and safety standards. Promote teamwork and foster a harmonious working environment, often under strict timelines and short turnarounds. Understand how to flex when necessary to meet labor expectations; ability to adjust daily operations to be in line with the budget with final approval by Executive Chef and Pastry Chef. Improve service by communicating and assist the team to understand our guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management to the Pastry Chef. Attend and participate all mandatory meetings and training. Communicate and maintain timelines and priorities. Maintain flexible hours to accommodate guest and special event needs, due to the cyclical nature of the hospitality industry; position requires full availability including evenings, weekends, holidays or as needed. Looking for Team Members with: High school diploma, GED or vocational training or job-related coursework Minimum of 4 years of experience in the Pastry field Minimum of 2 years of experience in management of a team Proven ability to lead and manage a team Knowledge of genuine hospitality and service management Demonstrate the ability to work efficiently in a fast-paced environment Display a sense of urgency, attention to detail, and a strong desire for continued learning Enjoy the challenge of effectively managing multiple tasks without sacrificing quality Valid Montana Food Handler's license Valid driver's license and the ability to meet company driving policy Team Members can look forward to: 401K (Discretionary) Medical, Dental, Vision Employee Assistance Program Complimentary Lunch Provided Referral Bonus (Get paid to recruit) Carpool reimbursement $5-$20/Day Employee Discounts on Merchandise PTO - 9 Floating Holidays and 15 Personal Opportunities for career development and advancement Life Insurance, Long Term and Short-Term Disability Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
ESSENTIAL FUNCTIONS: Supervise and participate in the preparation and execution of all baked goods. Proper communication between all staff, including our own and other departments. Keep an open communication with both subordinates and superiors. Responsible for maintaining adequate training programs for kitchen personnel. Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared. Inspect all equipment for proper maintenance and report deficiencies to Engineering. Ensure that an adequate supply of equipment is available. Talking to guests for orders or other requests. Make profit improvement recommendations to the Executive Chef Consulting with brides/grooms with wedding cake orders Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control. Maintain a high level of sanitation and safety. Monitor all refrigeration and dry storage for proper handling and rotation. Plan and develop new dessert menus for restaurants, banquets and special functions, i.e. weddings. Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING & WORK EXPERIENCE: Able to work flexible hours and days. High school diploma or equivalent. Five years baking experience and graduate from a culinary school. Five years culinary experience in a multi unit hotel or conference center. 2+ years of Advanced Cake Decorating Well versed skills in plated desserts, display pastries, breads, artisan goods, ect. Knowledge of food safety, sanitation, food products, and food service equipment Knowledge of all facets of a Baking Department: ordering, menu planning, menu costing, ect. Previous experience supervising a staff of 5 or more employees. Ability to communicate effectively. MARGINAL FUNCTIONS: Respond to any reasonable task assigned. Being available for teaching baking classes when required. Attend meetings as needed, i.e. department head, pre-con, etc. Assist in other areas of the kitchens as needed. Remain alert, courteous and helpful to the guests at all times. Perform other related duties as requested by the Executive Chef. Being an intermediary when Executive/Executive Sous Chefs aren't present. ENVIRONMENT: Inside pastry kitchen standing on hard vinyl floors. Busy noisy environment. Working around hot ovens. Standing for long periods of time. Open kitchen, must be presentable towards guests. Lifting 50+ lbs. daily. BASIC FUNCTION: The Pastry Chef is responsible for overall production of all baked goods in the Pastry Kitchen. Productions include: Dessert items for two restaurants, a display case, outside orders, inside banquet events, wedding cakes and more. With focus on quality and production levels, the Pastry Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Must keep a solid commitment for guests, staff and professional needs. PIa9f9afe629cd-2470
Mar 23, 2024
Full time
ESSENTIAL FUNCTIONS: Supervise and participate in the preparation and execution of all baked goods. Proper communication between all staff, including our own and other departments. Keep an open communication with both subordinates and superiors. Responsible for maintaining adequate training programs for kitchen personnel. Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared. Inspect all equipment for proper maintenance and report deficiencies to Engineering. Ensure that an adequate supply of equipment is available. Talking to guests for orders or other requests. Make profit improvement recommendations to the Executive Chef Consulting with brides/grooms with wedding cake orders Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control. Maintain a high level of sanitation and safety. Monitor all refrigeration and dry storage for proper handling and rotation. Plan and develop new dessert menus for restaurants, banquets and special functions, i.e. weddings. Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING & WORK EXPERIENCE: Able to work flexible hours and days. High school diploma or equivalent. Five years baking experience and graduate from a culinary school. Five years culinary experience in a multi unit hotel or conference center. 2+ years of Advanced Cake Decorating Well versed skills in plated desserts, display pastries, breads, artisan goods, ect. Knowledge of food safety, sanitation, food products, and food service equipment Knowledge of all facets of a Baking Department: ordering, menu planning, menu costing, ect. Previous experience supervising a staff of 5 or more employees. Ability to communicate effectively. MARGINAL FUNCTIONS: Respond to any reasonable task assigned. Being available for teaching baking classes when required. Attend meetings as needed, i.e. department head, pre-con, etc. Assist in other areas of the kitchens as needed. Remain alert, courteous and helpful to the guests at all times. Perform other related duties as requested by the Executive Chef. Being an intermediary when Executive/Executive Sous Chefs aren't present. ENVIRONMENT: Inside pastry kitchen standing on hard vinyl floors. Busy noisy environment. Working around hot ovens. Standing for long periods of time. Open kitchen, must be presentable towards guests. Lifting 50+ lbs. daily. BASIC FUNCTION: The Pastry Chef is responsible for overall production of all baked goods in the Pastry Kitchen. Productions include: Dessert items for two restaurants, a display case, outside orders, inside banquet events, wedding cakes and more. With focus on quality and production levels, the Pastry Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Must keep a solid commitment for guests, staff and professional needs. PIa9f9afe629cd-2470
JOB SUMMARY:To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily 'BUZZ' sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks 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).
Mar 15, 2024
Full time
JOB SUMMARY:To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily 'BUZZ' sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks 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).
Job Type Full-time Description WHO ARE WE? Shore Lodge Whitetail Club, is one of the top three resorts in the West according to Conde Nast Traveler. Whitetail Club is the premier private golf community in the state and we are proud to say we are a Platinum Club of America. Our first and foremost priority is to create exceptional lifetime memories for our members and guests. If you are looking for a Mountain Career Destination, there is none better! Adventure Based in the Mountains of Central Idaho! Come see why we never want to leave Discover Adventure at Shore Lodge Whitetail Club, just moments from the sandy shores of Payette Lake in the heart of the region's prized Salmon River Mountains and one of the best hidden ski towns to visit as designated by National Geographic. We are a 4-season hideaway, a mountain retreat that embodies the spirit of the destination - peaceful, authentic and vibrant. Imagine unprecedented opportunities at this award-winning property to create pastry delights for our many restaurants and group business clients. This is a once in a lifetime place to work. Our 77-room premier hotel features three acclaimed restaurants; An Award-winning Spa, scenic indoor-outdoor meeting and event spaces with floor-to-ceiling windows and exclusive access to Whitetail Club's golf course, lauded among Golfweek magazine's 'Best Resort Courses.' Located 2 hours from Boise, Shore Lodge offers endless recreation, situated on the edge of the largest area of protected wilderness in the continental United States, near 3 major river systems and close to the best and most plentiful natural hot springs in the lower 48 states. Located just 10 minutes from Brundage Mountain, which Ski Magazine has credited with 'the best powder in Idaho' and provides lift-assisted access to more than 20 miles of mountain bike trails. If this sounds like your idea of Work and Play, join us PASTRY SOUS CHEF If you love to prepare skillful, ingredient-driven pastries that celebrate the success of our lauded Steakhouse, Banquets, Cutwater Restaurant, and many additional outlets, this is the job for you. We are seeking consistent execution in pastry arts that will exceed our guests' expectations. You will be responsible for supporting the operations of the pastry department, assisting the Pastry Chef de Cuisine in all duties, ensuring excellent quality throughout our dessert offerings. Assist in training, discipline, and managing the Pastry department. ABOUT YOU: You present initiative and ingenuity with minimal supervision and possess excellent time management and multi-tasking skills. You take pride in being the final 'inspector' of your pastry creations. You have an optimistic personality and you thrive in a fast-paced environment. You lead by example; exhibiting a calm demeanor, maturity, professionalism and leadership skills. You possess a working knowledge and understand the nuances between front and back of house and BEO's. You are a multi-tasking guru that maintains a high level of organization and detail. WHAT YOU GET TO DO: Plan and supervise the Pastry team in the production, preparation and presentation of all pastry. Read, understand and execute standardized recipes provided by the Pastry Chef de Cuisine. Participate in attracting, training, retaining and motivating the Pastry team members. Train, develop, empower, coach and counsel, providing open communication, recommending discipline and termination as appropriate. Collaborate with Pastry Chef de Cuisine, Executive Sous & Executive Chef in creation of menu development, testing, costing and plating. Including implementation of seasonal and specialty menus. Assist in the procurement of all items needed for Pastry, using Birch Street Systems. Ensure quality and consistency set forth by Pastry Chef de Cuisine. Read, understand and implement BEO's. Make daily a thorough mis-en-place of all items featured on the menu, maintaining proactiveness. Monitor food quality in all freezers, coolers and dry storage for proper handling and rotation. Make logical decisions relating to storage par levels, must be able to organize and prioritize daily par sheets. Understand the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive food quality. Be cognizant and report the need for maintenance and sanitation of the kitchen, equipment, and related areas. Assist other team members/kitchens as needed with special projects, requests, VIP event or to support during staffing shortages as directed. Comply with attendance rules and regulations and be available to work on a regular basis. Attend management meetings in absence of Pastry Chef de Cuisine. Requirements WHAT YOU NEED TO BE SUCCESSFUL: High School Diploma or equivalent AND a 2-year pastry/baking degree OR 5+ years' experience in the pastry industry, in which 2+ years were in a supervisory role. Ability to read, write, compute, communicate in English and Imperial measurements. Possess or able to receive ServSafe Certification. Ability to quickly assess situations, determine priority, create a strategy and implement it Effective and engaging communication with fellow associates, supervisors, managers and staff. Knowledge of all safety protocols for both BOH & FOH areas. Able to function with prolonged periods of standing and walking in hot kitchen environment Knowledge and ability to assist in all areas of back of house, including but not limited to plating, line work, expo etc Possess a valid Driver's License and clean driving record.
Mar 14, 2024
Full time
Job Type Full-time Description WHO ARE WE? Shore Lodge Whitetail Club, is one of the top three resorts in the West according to Conde Nast Traveler. Whitetail Club is the premier private golf community in the state and we are proud to say we are a Platinum Club of America. Our first and foremost priority is to create exceptional lifetime memories for our members and guests. If you are looking for a Mountain Career Destination, there is none better! Adventure Based in the Mountains of Central Idaho! Come see why we never want to leave Discover Adventure at Shore Lodge Whitetail Club, just moments from the sandy shores of Payette Lake in the heart of the region's prized Salmon River Mountains and one of the best hidden ski towns to visit as designated by National Geographic. We are a 4-season hideaway, a mountain retreat that embodies the spirit of the destination - peaceful, authentic and vibrant. Imagine unprecedented opportunities at this award-winning property to create pastry delights for our many restaurants and group business clients. This is a once in a lifetime place to work. Our 77-room premier hotel features three acclaimed restaurants; An Award-winning Spa, scenic indoor-outdoor meeting and event spaces with floor-to-ceiling windows and exclusive access to Whitetail Club's golf course, lauded among Golfweek magazine's 'Best Resort Courses.' Located 2 hours from Boise, Shore Lodge offers endless recreation, situated on the edge of the largest area of protected wilderness in the continental United States, near 3 major river systems and close to the best and most plentiful natural hot springs in the lower 48 states. Located just 10 minutes from Brundage Mountain, which Ski Magazine has credited with 'the best powder in Idaho' and provides lift-assisted access to more than 20 miles of mountain bike trails. If this sounds like your idea of Work and Play, join us PASTRY SOUS CHEF If you love to prepare skillful, ingredient-driven pastries that celebrate the success of our lauded Steakhouse, Banquets, Cutwater Restaurant, and many additional outlets, this is the job for you. We are seeking consistent execution in pastry arts that will exceed our guests' expectations. You will be responsible for supporting the operations of the pastry department, assisting the Pastry Chef de Cuisine in all duties, ensuring excellent quality throughout our dessert offerings. Assist in training, discipline, and managing the Pastry department. ABOUT YOU: You present initiative and ingenuity with minimal supervision and possess excellent time management and multi-tasking skills. You take pride in being the final 'inspector' of your pastry creations. You have an optimistic personality and you thrive in a fast-paced environment. You lead by example; exhibiting a calm demeanor, maturity, professionalism and leadership skills. You possess a working knowledge and understand the nuances between front and back of house and BEO's. You are a multi-tasking guru that maintains a high level of organization and detail. WHAT YOU GET TO DO: Plan and supervise the Pastry team in the production, preparation and presentation of all pastry. Read, understand and execute standardized recipes provided by the Pastry Chef de Cuisine. Participate in attracting, training, retaining and motivating the Pastry team members. Train, develop, empower, coach and counsel, providing open communication, recommending discipline and termination as appropriate. Collaborate with Pastry Chef de Cuisine, Executive Sous & Executive Chef in creation of menu development, testing, costing and plating. Including implementation of seasonal and specialty menus. Assist in the procurement of all items needed for Pastry, using Birch Street Systems. Ensure quality and consistency set forth by Pastry Chef de Cuisine. Read, understand and implement BEO's. Make daily a thorough mis-en-place of all items featured on the menu, maintaining proactiveness. Monitor food quality in all freezers, coolers and dry storage for proper handling and rotation. Make logical decisions relating to storage par levels, must be able to organize and prioritize daily par sheets. Understand the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive food quality. Be cognizant and report the need for maintenance and sanitation of the kitchen, equipment, and related areas. Assist other team members/kitchens as needed with special projects, requests, VIP event or to support during staffing shortages as directed. Comply with attendance rules and regulations and be available to work on a regular basis. Attend management meetings in absence of Pastry Chef de Cuisine. Requirements WHAT YOU NEED TO BE SUCCESSFUL: High School Diploma or equivalent AND a 2-year pastry/baking degree OR 5+ years' experience in the pastry industry, in which 2+ years were in a supervisory role. Ability to read, write, compute, communicate in English and Imperial measurements. Possess or able to receive ServSafe Certification. Ability to quickly assess situations, determine priority, create a strategy and implement it Effective and engaging communication with fellow associates, supervisors, managers and staff. Knowledge of all safety protocols for both BOH & FOH areas. Able to function with prolonged periods of standing and walking in hot kitchen environment Knowledge and ability to assist in all areas of back of house, including but not limited to plating, line work, expo etc Possess a valid Driver's License and clean driving record.
Summary of Position: The Pastry Chef is responsible for making a wide range of breads, pastries and other baked goods; maintaining and producing current desert menu items. Willing to cook breakfast, lunch and dinner items proficiently. This position is expected to communicate and coordinate effectively with the Head Chef, as well as being prepared to assist any kitchen employee in the completion of duties as necessary. Essential Functions: 1. Responsible of producing all desserts with respect to cost, quality, image and appeal. 2. Excellent time management skills: producing mass quantities of baked goods in effective and timely manner. 3. Monitors the daily production of bread. 4. Assist as necessary in prep or back up line cooks. 5. Multi-task: Able to cook breakfast, lunch, and dinner menu items proficiently. 6. Accountability: able to work independently and meet quotas for how many of a particular item is needed for each day. 7. Professional attitude. 8. Knowledge operating commercial grade machinery and baking tools. 9. Sound knowledge of hygiene and safety standards in the kitchen, and the discipline to enforce those standards. 10. Deliver joy to our customers every day Other Functions: 1. Thorough understanding of all kitchen procedures, Land's End's policies and food cost controls. 2. Familiarity with all food distributors, ordering/receiving procedures and products obtained from them. 3. Maintain knowledge of dessert menus for coordination and production of banquets. 4. Perform other duties as necessary. Required Knowledge, Skills, and Abilities: Complete understanding of food handling and sanitation procedures. Must pass a kitchen sanitation test. Must be able to perform the responsibilities of all lower level employees. Stamina: able to stand for long periods of time. Flexible: willing to work various shifts and times, especially during tourist season. Qualifications: Must be honest, responsible, experience in bakery, and able to work under Land's End policies.
Mar 14, 2024
Full time
Summary of Position: The Pastry Chef is responsible for making a wide range of breads, pastries and other baked goods; maintaining and producing current desert menu items. Willing to cook breakfast, lunch and dinner items proficiently. This position is expected to communicate and coordinate effectively with the Head Chef, as well as being prepared to assist any kitchen employee in the completion of duties as necessary. Essential Functions: 1. Responsible of producing all desserts with respect to cost, quality, image and appeal. 2. Excellent time management skills: producing mass quantities of baked goods in effective and timely manner. 3. Monitors the daily production of bread. 4. Assist as necessary in prep or back up line cooks. 5. Multi-task: Able to cook breakfast, lunch, and dinner menu items proficiently. 6. Accountability: able to work independently and meet quotas for how many of a particular item is needed for each day. 7. Professional attitude. 8. Knowledge operating commercial grade machinery and baking tools. 9. Sound knowledge of hygiene and safety standards in the kitchen, and the discipline to enforce those standards. 10. Deliver joy to our customers every day Other Functions: 1. Thorough understanding of all kitchen procedures, Land's End's policies and food cost controls. 2. Familiarity with all food distributors, ordering/receiving procedures and products obtained from them. 3. Maintain knowledge of dessert menus for coordination and production of banquets. 4. Perform other duties as necessary. Required Knowledge, Skills, and Abilities: Complete understanding of food handling and sanitation procedures. Must pass a kitchen sanitation test. Must be able to perform the responsibilities of all lower level employees. Stamina: able to stand for long periods of time. Flexible: willing to work various shifts and times, especially during tourist season. Qualifications: Must be honest, responsible, experience in bakery, and able to work under Land's End policies.
Enchantment Group Management Company LLC
Irvington, Virginia
Basic Function: Supervise the bakeshop operations and bakeshop employees, pastry and dessert production, coordination of new menu ideas, utilization of products to maximize customer satisfaction, control food costs, oversee food preparation, participate in inventory control and ordering of all foods necessary for bakeshop operation. Work Performed: Supervise the bakeshop to ensure compliance with the resorts objectives and the health and safety of all employees and guests. Train and supervise bakeshop staff in the proper techniques of food handling, food preparation and cost control of high-quality food products. Observe safety and legal requirements as to the health and labor departments Maintain the bakeshop in the highest standard of cleanliness at all times. Enforce the use of standard recipes for all dishes to insure proper portion control, uniformity of taste and quality. Test new menu items to determine market acceptance. Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production. Responsible for the overall production and quality of bakery and pastry items throughout the property including banquets. Other projects as assigned by the Executive Chef- Supervision Exercised: Bakeshop employees, self Supervision Received: Resort Chef and the Food & Beverage Director/Executive Chef Responsibility & Authority: 1. Ability to deal effective with all departments, regular communication with the Food & Beverage Director/Executive Chef and all Food & Beverage managers. 2. Maintains the highest quality food product in preparation and purchase. 3. Responsible for the overall cleanliness and sanitation of the bake shop area. 4. Maximize profitability through proper food and labor cost controls. 5. Ensure food preparation standards of a luxury resort. Minimum Requirements: Culinary Arts Degree preferred Previous Pastry experience in a luxury environment Physical Requirements: Lifting up to 50 pounds 10% Sitting 20 % Walking 10% Bending 60% Standing Manual Dexterity
Mar 12, 2024
Full time
Basic Function: Supervise the bakeshop operations and bakeshop employees, pastry and dessert production, coordination of new menu ideas, utilization of products to maximize customer satisfaction, control food costs, oversee food preparation, participate in inventory control and ordering of all foods necessary for bakeshop operation. Work Performed: Supervise the bakeshop to ensure compliance with the resorts objectives and the health and safety of all employees and guests. Train and supervise bakeshop staff in the proper techniques of food handling, food preparation and cost control of high-quality food products. Observe safety and legal requirements as to the health and labor departments Maintain the bakeshop in the highest standard of cleanliness at all times. Enforce the use of standard recipes for all dishes to insure proper portion control, uniformity of taste and quality. Test new menu items to determine market acceptance. Control inventory and ordering of food, cleaning equipment, cleaning supplies and utensils necessary for food production. Responsible for the overall production and quality of bakery and pastry items throughout the property including banquets. Other projects as assigned by the Executive Chef- Supervision Exercised: Bakeshop employees, self Supervision Received: Resort Chef and the Food & Beverage Director/Executive Chef Responsibility & Authority: 1. Ability to deal effective with all departments, regular communication with the Food & Beverage Director/Executive Chef and all Food & Beverage managers. 2. Maintains the highest quality food product in preparation and purchase. 3. Responsible for the overall cleanliness and sanitation of the bake shop area. 4. Maximize profitability through proper food and labor cost controls. 5. Ensure food preparation standards of a luxury resort. Minimum Requirements: Culinary Arts Degree preferred Previous Pastry experience in a luxury environment Physical Requirements: Lifting up to 50 pounds 10% Sitting 20 % Walking 10% Bending 60% Standing Manual Dexterity
Prepares and bakes morning Pastries, Quiches etc. Bakes cookies for daily member consumption. Designs and prepares desserts for lunch buffets, breakfast pastries. Ala Carte dinner service desserts and special club events. Creates seasonal dessert menus for restaurant dinner service, and preps the menu of desserts. Creates decorative dessert displays. Checks the quantity and quality of received supplies. Estimates amounts and costs of required supplies. Arranges for equipment purchase or repairs. Demonstrates new baking techniques or equipment to the staff. Work with various equipment which include: Ice cream machines, ovens, dehydrators, stoves, blow torches, kitchen aids, vacuum sealers, among many others. Work with various pastries ranging from chocolates, sugars and candies, puddings, pies, cakes, among others. Ensure the freshness of all pastries and that it is handle it with the highest standard of care and hygiene. Requirements: HS Degree or GED Diploma or related or foreign equivalent, plus 24 months of experience in the job offered and 24 months of experience in creating new desserts for Ala Carte dinner and experience related to health, and hygiene standards within the food industry is required.
Mar 06, 2024
Prepares and bakes morning Pastries, Quiches etc. Bakes cookies for daily member consumption. Designs and prepares desserts for lunch buffets, breakfast pastries. Ala Carte dinner service desserts and special club events. Creates seasonal dessert menus for restaurant dinner service, and preps the menu of desserts. Creates decorative dessert displays. Checks the quantity and quality of received supplies. Estimates amounts and costs of required supplies. Arranges for equipment purchase or repairs. Demonstrates new baking techniques or equipment to the staff. Work with various equipment which include: Ice cream machines, ovens, dehydrators, stoves, blow torches, kitchen aids, vacuum sealers, among many others. Work with various pastries ranging from chocolates, sugars and candies, puddings, pies, cakes, among others. Ensure the freshness of all pastries and that it is handle it with the highest standard of care and hygiene. Requirements: HS Degree or GED Diploma or related or foreign equivalent, plus 24 months of experience in the job offered and 24 months of experience in creating new desserts for Ala Carte dinner and experience related to health, and hygiene standards within the food industry is required.
Hotel Investment Services
Mackinac Island, Michigan
The Hotel Iroquois is in the premiere waterfront location on historic Mackinac Island. With 80% of the island protected by a Michigan State Park the island is flush with outdoor recreational activities while having a vibrant business community and tourism industry. Mackinac Island is the number one tourist destination in the Midwest. No cars are on the island, just bicycle, foot and horse traffic. It is like going back in time! With over 10,000 visitors a day it is a beautiful place to live and play. We look for staff who are energetic and interested in meeting new people from other parts of the country as well as other cultures. We also provide board for our staff. Continental breakfast, light lunch and dinner daily is prepared for you in our staff kitchen and served at prescribed times. We make every effort to provide well-balanced and nutritious meals. Employees enjoy some of the best room and board available on Mackinac at the Hotel Iroquois featuring an apartment style complex out of downtown in the residential district adjoining the State Park property and trails. We employ approximately 100 people over the course of the summer season from early May through October. The responsibilities of the Assistant Pastry Chef include: Assist with the overall success of the pastry operations Exhibit culinary talent by personally performing tasks in the pastry department Work to continually improve guest satisfaction Ensure a consistent, high-quality product is produced Ensure sanitation and food standards are achieved Education and Experience: High school diploma or GED 2 years experience in the culinary, food and beverage, or related professional area preferred
Mar 02, 2024
Full time
The Hotel Iroquois is in the premiere waterfront location on historic Mackinac Island. With 80% of the island protected by a Michigan State Park the island is flush with outdoor recreational activities while having a vibrant business community and tourism industry. Mackinac Island is the number one tourist destination in the Midwest. No cars are on the island, just bicycle, foot and horse traffic. It is like going back in time! With over 10,000 visitors a day it is a beautiful place to live and play. We look for staff who are energetic and interested in meeting new people from other parts of the country as well as other cultures. We also provide board for our staff. Continental breakfast, light lunch and dinner daily is prepared for you in our staff kitchen and served at prescribed times. We make every effort to provide well-balanced and nutritious meals. Employees enjoy some of the best room and board available on Mackinac at the Hotel Iroquois featuring an apartment style complex out of downtown in the residential district adjoining the State Park property and trails. We employ approximately 100 people over the course of the summer season from early May through October. The responsibilities of the Assistant Pastry Chef include: Assist with the overall success of the pastry operations Exhibit culinary talent by personally performing tasks in the pastry department Work to continually improve guest satisfaction Ensure a consistent, high-quality product is produced Ensure sanitation and food standards are achieved Education and Experience: High school diploma or GED 2 years experience in the culinary, food and beverage, or related professional area preferred
JOB SUMMARY:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.ESSENTIAL JOB FUNCTIONS: Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed. Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff. Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change. Manage COGs, drive profits, manage labor, and control expenses. Perform other job-related duties as requested. Development and management of the budget for the kitchens. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Through various oral and written reports to the Director of Food and Beverage. Through achievement of performance goals. Other duties as assigned. Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Management of established budget and other performance goals. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.QUALIFICATIONS: Seven to ten years of experience as a pastry chef, chef d' cuisine, sous chef with a 4-year degree in a related field or equivalent work experience. Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel
Mar 27, 2024
Full time
JOB SUMMARY:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.ESSENTIAL JOB FUNCTIONS: Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed. Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff. Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change. Manage COGs, drive profits, manage labor, and control expenses. Perform other job-related duties as requested. Development and management of the budget for the kitchens. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Through various oral and written reports to the Director of Food and Beverage. Through achievement of performance goals. Other duties as assigned. Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Management of established budget and other performance goals. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.QUALIFICATIONS: Seven to ten years of experience as a pastry chef, chef d' cuisine, sous chef with a 4-year degree in a related field or equivalent work experience. Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants Cooks 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).
Mar 27, 2024
Full time
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants Cooks 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).
JOB SUMMARY:To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience required Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES: Cooks 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).
Mar 25, 2024
Full time
JOB SUMMARY:To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience required Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES: Cooks 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).
JOB SUMMARY:To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience required Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES: Cooks 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).
Mar 25, 2024
Full time
JOB SUMMARY:To assist the Sr. Chef Tournant and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Chef de Cuisine and Senior Chef Tournant. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience required Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES: Cooks 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).
Overview The Homestead Our employees are what make The Omni Homestead what it is. Since 1766, they've helped us offer guests an opportunity to enjoy Southern hospitality at its best. Located in the Allegheny Mountains of Virginia, we are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports and numerous other activities ideal for families and corporate outings. The Omni Homestead's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Homestead may be your perfect match. Job Description To provide technical and administrative assistance to the Executive Chef and ensure efficient, effective operation of the kitchen and food production outlets. Responsibilities Essential Functions: Chef de Cuisine will ensure the proper execution of culinary efforts in all kitchens and food production areas with primary focus in Audubon Dining Room; this will involve a daily tour of each area to check food quality, kitchen cleanliness and organization, staff appearance, and genuine engagement with all fellow associates. Work with the Sous Chef/Junior Sous Chef weekly and daily to ensure an appropriate plan for special events and to support service as needed. Work with the Restaurant Chefs/Sous Chefs weekly and daily to ensure proper execution of the menu and support service as needed. Work with all chefs with creation and execution of seasonal menu changes, including FOH and BOH training. Inspect expectations to ensure quality food execution by culinary team. Work with Conference Services and Sales departments with creation of special menus as needed. Chef de Cuisine is responsible for all areas of the kitchen operation in the absence of the Executive Chef and will be held responsible for overall operation. Chef de Cuisine is responsible for cost controls and menu planning along with the Executive Chef. Chef de Cuisine will make the weekly schedule for all kitchen areas while approving day-off and PTO requests for hourly staff and minimizing overtime. Work with all support kitchens, including Butcher Shop, Pastry, Garde Manger, and Saucier to ensure proper and timely production of product. Partner with Front of House leadership to form solid team focused on crafting great experiences and consistency in Work with Stewarding and Warehouse to ensure proper delivery of food to all areas. Act as a resource for guests with specific dietary needs, including the coordination of special meals as needed. Work with the Executive Steward and Engineering to ensure a high level of kitchen cleanliness and proper working order of all kitchen equipment. Work with Executive Chef with the creation and execution of monthly OST Meeting. Assist Executive Chef with interviewing and recruiting qualified kitchen staff Attend all departmental meetings as assigned. Tools and Equipment: Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives Oven, grill/stove burners, fryers, blenders, heating elements Working Environment: Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures. Exposure to Food and Beverage hazardous cleaning chemicals. Exposure to food items and beverages Qualifications Qualifications: Experience in Customer Service and guest interaction Ability to showcase food trends and creativity Ability to multitask and work under pressure Attention to detail Time Management Skills Manage the team of chefs, kitchen management experience of 2 years or more Communicate and make decisions in a fast pace environment Stand for duration of 8-10 hour shift Unexpired certification in ServSafe Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster () and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement () If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to . Job LocationsUS-VA-Hot Springs Posted Date1 month ago(2/21/2024 5:48 PM) Requisition ID 65 of Openings 1 Category (Portal Searching) Culinary
Mar 22, 2024
Full time
Overview The Homestead Our employees are what make The Omni Homestead what it is. Since 1766, they've helped us offer guests an opportunity to enjoy Southern hospitality at its best. Located in the Allegheny Mountains of Virginia, we are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports and numerous other activities ideal for families and corporate outings. The Omni Homestead's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Homestead may be your perfect match. Job Description To provide technical and administrative assistance to the Executive Chef and ensure efficient, effective operation of the kitchen and food production outlets. Responsibilities Essential Functions: Chef de Cuisine will ensure the proper execution of culinary efforts in all kitchens and food production areas with primary focus in Audubon Dining Room; this will involve a daily tour of each area to check food quality, kitchen cleanliness and organization, staff appearance, and genuine engagement with all fellow associates. Work with the Sous Chef/Junior Sous Chef weekly and daily to ensure an appropriate plan for special events and to support service as needed. Work with the Restaurant Chefs/Sous Chefs weekly and daily to ensure proper execution of the menu and support service as needed. Work with all chefs with creation and execution of seasonal menu changes, including FOH and BOH training. Inspect expectations to ensure quality food execution by culinary team. Work with Conference Services and Sales departments with creation of special menus as needed. Chef de Cuisine is responsible for all areas of the kitchen operation in the absence of the Executive Chef and will be held responsible for overall operation. Chef de Cuisine is responsible for cost controls and menu planning along with the Executive Chef. Chef de Cuisine will make the weekly schedule for all kitchen areas while approving day-off and PTO requests for hourly staff and minimizing overtime. Work with all support kitchens, including Butcher Shop, Pastry, Garde Manger, and Saucier to ensure proper and timely production of product. Partner with Front of House leadership to form solid team focused on crafting great experiences and consistency in Work with Stewarding and Warehouse to ensure proper delivery of food to all areas. Act as a resource for guests with specific dietary needs, including the coordination of special meals as needed. Work with the Executive Steward and Engineering to ensure a high level of kitchen cleanliness and proper working order of all kitchen equipment. Work with Executive Chef with the creation and execution of monthly OST Meeting. Assist Executive Chef with interviewing and recruiting qualified kitchen staff Attend all departmental meetings as assigned. Tools and Equipment: Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives Oven, grill/stove burners, fryers, blenders, heating elements Working Environment: Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures. Exposure to Food and Beverage hazardous cleaning chemicals. Exposure to food items and beverages Qualifications Qualifications: Experience in Customer Service and guest interaction Ability to showcase food trends and creativity Ability to multitask and work under pressure Attention to detail Time Management Skills Manage the team of chefs, kitchen management experience of 2 years or more Communicate and make decisions in a fast pace environment Stand for duration of 8-10 hour shift Unexpired certification in ServSafe Omni Hotels & Resorts is an equal opportunity employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster () and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement () If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to . Job LocationsUS-VA-Hot Springs Posted Date1 month ago(2/21/2024 5:48 PM) Requisition ID 65 of Openings 1 Category (Portal Searching) Culinary
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants Cooks 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).
Mar 20, 2024
Full time
JOB SUMMARY:To assist the Executive Chef (Restaurant) and Chef de Cuisine with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Assume responsibilities in the absence of Executive Chef (Restaurant) and Chef de Cuisine. Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Ensure quality food product and presentations. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of cooking experience preferred Bachelor's Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 1 year Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler's Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Chef Tournants Cooks 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).
JOB TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT JOB SUMMARY: To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily BUZZ sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor s Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler s Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: 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).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.
Mar 20, 2024
Full time
JOB TITLE: EXECUTIVE CHEF (RESTAURANT) GRADE: L12 DEPARTMENT: FOOD & BEVERAGE REPORTS TO: EXECUTIVE CHEF (PROPERTY) PAY TYPE: EXEMPT JOB SUMMARY: To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. ESSENTIAL JOB FUNCTIONS: Display professionalism by conducting oneself with responsibility, integrity, accountability and excellence. Run all aspects of daily BOH operations including but not limited to; managing staff schedules and station assignments, ordering and receiving product, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, general oversight of production and service, conducting regular internal health and safety inspections, managing daily food cost and spend. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner. Provide training materials to both front and back of the house staff for relevant jobs as it pertains to the menu knowledge and cooking procedures. Set and maintain a very high standard of food quality in preparation and execution. Ensure food is handled in a respectful manner and is processed and stored in accordance with SNHD regulation. Adhere to and enforce company policies and statutory requirements with regards to health and safety, sanitation, fire procedures and HACCP. Ensure safe and proper use of equipment. Ensure kitchen equipment is in good working order, address any equipment issues promptly. Maintain a high standard of cleanliness and sanitation in and around all culinary work areas. Teach and develop and give support to culinary team as needed. Hold team members accountable on a fair and consistent basis. Support and foster a caring work environment. Work with General Manager and front of house staff to ensure a positive guest experience. Maintain food cost, labor cost, supply cost, and other controllable expenses within budget guidelines. Minimize waste and spoilage by monitoring occupancy forecasts. Conduct daily BUZZ sessions or pre-shift meetings with staff. Maintain high standards of appearance and good personal hygiene. Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position. EDUCATION AND EXPERIENCE: Minimum of 5 years of chef experience preferred Bachelor s Degree preferred Culinary school or apprenticeship preferred Must have experience operating in a similar role for minimum of 3-5years Experience working in a fast-paced, high volume environment Experience and proven track record within the 5-star framework of deluxe hotels or reputable free-standing restaurants OTHER MINIMUM QUALIFICATIONS: ServSafe Certified Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP Knowledge of all kitchen equipment operations Ability to read, write, and understand English Ability to perform basic/intermediate math skills Ability to establish and maintain an effective working relationship with management, staff, and guests License Certificate: Food Safety Employee Training required and Food Handler s Card PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Able to manage team of up to 100 managers and supervisors and 600 hourly employees Passionate approach to streamline operational procedures and increase productivity of department Excellent communication and administration skills Applies best industry best practices Ability to maintain and further develop the standards set by Caesars Entertainment Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends Must demonstrate culinary creativity Emphasis on creative thinking, problem solving, and consistently well executed food product Must be aware of market trends and latest developments in international cuisine and pastry Knowledge of all kitchen equipment operations. Ability to establish and maintain an effective working relationship with management, staff, and guests Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions Requires mobility. Ability to grasp, lift, move, or push goods on cart/truck weighing a maximum of 100 pounds Ability to work in confined spaces Sense of smell, taste, touch, and sound Eye/hand coordination and manual dexterity Ability to distinguish letters, symbols, and colors Normal vision and hearing range Requires mobility Must be able to work any shift and long hours when necessary DIRECTLY SUPERVISES (PLEASE LIST POSITION TITLES): Senior Chef Tournants Chef Tournants Cooks INFORMATION PROVIDED BY: FLSA: Exempt (Salary): Non-Exempt (Hourly): Property Code: Multi-Property: Dual Rate: Bonus Plan: MGNT CSA Other License(s) Type: EEOC Code: 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).At Caesars Entertainment, Inc., our Team Members create the extraordinary. We are the largest casino-entertainment company in the U.S. and one of the world s most diversified casino-entertainment providers. Since beginning in Reno, Nevada, in 1937, Caesars Entertainment has grown through the development of new resorts, expansions and acquisitions. Our resorts operate primarily under the Caesars, Harrah s, Horseshoe and Eldorado brand names. We focus on building loyalty and value with our guests through a combination of impeccable service, operational excellence and technological leadership. The company is committed to its Team Members, suppliers, communities and the environment through its PEOPLE PLANET PLAY framework. Our Caesars family is driven by our Mission, Vision and Values. We take great pride in living these values - Together We Win, All In On Service and Blaze the Trail - every day. Our mission, Create the Extraordinary . Our vision, Create spectacular worlds. That immerse, inspire and connect you. We don t perform magic; we create it with excellence. WeAreCaesars . If you are ready to create some magic, we invite you to explore our dynamic, yet unique, career opportunities.
POSITION SUMMARY The Room Chef is responsible for coordinating activities of and directs the training and performance of chefs, cooks, and other kitchen workers engaged in the preparing and cooking food items in our hotels and or restaurants to ensure an efficient and effective food service and product. RESPONSIBILITIES Reports to the Director of Hospitality for successful performance of assigned duties. Responsible for the supervision and performance of all other cooks and kitchen workers. Relationships with Pastry Chef and must work in conjunction with the goals of the Restaurant Managers and Supervisors. Assist and advises other departments and company personnel, as necessary to assure the success of the Food and Beverage department and the company overall. Development, management, and implication of the budget for the kitchens, including the food cost of sales and kitchen labor costs while meeting the Health Departments required guidelines. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Delegate authority and assign responsibilities. Developing staff. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establishes purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange for equipment purchases and repairs. Recruit and manage Kitchen staff. Rectify arising problems or guest complaints. Give prepared plates the 'final touch'. Perform administrative duties, including scheduling, managing time off requests, and payroll records. Comply with nutrition and sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Keep Kitchen staff motivated. Other duties as assigned. MISCELLANEOUS Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner. QUALIFICATIONS 3 to 5 years' experience as a Chef d' Cuisine or Sous Chef. Valid State of Colorado Gaming License and Alcohol Beverage Control card and any applicable health certifications. Proven working experience as a Head Chef. Excellent record of kitchen management. Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills. Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, POS). Pay Rate: $57,500 to $60,000Please 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.
Mar 19, 2024
Full time
POSITION SUMMARY The Room Chef is responsible for coordinating activities of and directs the training and performance of chefs, cooks, and other kitchen workers engaged in the preparing and cooking food items in our hotels and or restaurants to ensure an efficient and effective food service and product. RESPONSIBILITIES Reports to the Director of Hospitality for successful performance of assigned duties. Responsible for the supervision and performance of all other cooks and kitchen workers. Relationships with Pastry Chef and must work in conjunction with the goals of the Restaurant Managers and Supervisors. Assist and advises other departments and company personnel, as necessary to assure the success of the Food and Beverage department and the company overall. Development, management, and implication of the budget for the kitchens, including the food cost of sales and kitchen labor costs while meeting the Health Departments required guidelines. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Delegate authority and assign responsibilities. Developing staff. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establishes purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange for equipment purchases and repairs. Recruit and manage Kitchen staff. Rectify arising problems or guest complaints. Give prepared plates the 'final touch'. Perform administrative duties, including scheduling, managing time off requests, and payroll records. Comply with nutrition and sanitation regulations and safety standards. Maintain a positive and professional approach with coworkers and customers. Keep Kitchen staff motivated. Other duties as assigned. MISCELLANEOUS Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner. QUALIFICATIONS 3 to 5 years' experience as a Chef d' Cuisine or Sous Chef. Valid State of Colorado Gaming License and Alcohol Beverage Control card and any applicable health certifications. Proven working experience as a Head Chef. Excellent record of kitchen management. Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills. Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, POS). Pay Rate: $57,500 to $60,000Please 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.
Benefits Medical, Dental, Vision Insurance Paid vacation, paid Holidays 401k plan with employer match Long and short-term Disability Major Illness Insurance Accident Insurance Limited access to some resort amenities (Golf, etc) Retail and dining discounts Discounts at all Crescent Hotels & Resorts properties The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We're on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it's an outdoor lover's dream. When you work in paradise, is it still called work? No matter your career destination, we can help you get there! With our commitment to Diversity, Equity, Inclusion, and Belonging, everyone can create their own success story at Horseshoe Bay Resort. Great benefits packages, subsidized housing, competitive pay, and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events throughout the year are just a few of the MANY reasons to join our team. What are you waiting for? Job Benefits Associate housing and shuttle service Weekly meal subsidies Golf and Amenity Privileges Associate discounts Retail and Dining at Horseshoe Bay Resort Discounts at over 100 Crescent Hotels & Resorts properties throughout the country. Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans Critical Illness and Accident plans Associate Relief Fund Privileges based on occupancy and business levels Required Certifications: Minimum age requirement - 18+ Food Handler's Certificate High school diploma or GED, required; 4 years experience in the culinary, food and beverage, or related professional area. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major, preferred; 2 years experience in the culinary, food and beverage, or related professional area. Encourage OSHA Hazard Communication Standard training and certification. Definition: The Pastry Supervisor supports the operations of the Horseshoe Bay Resort Bakeshop. This talented team crafts all baked items, pastries, sweets, treats, and desserts for distribution throughout all resort F&B outlets. You will supervise and coordinate activities of pastry cooks and kitchen staff. Assist in designing creative food displays. Assign, schedule and supervise those who perform duties in relation to bread and pastry production. General Duties: Responsible for bakery products quality, pastry area staff and their professional work procedures. Inspects and follows up to see that people under his/her area are using good housekeeping techniques and cleaning as they work. Checks products to see that standards are being met and properly rotated, "First in First Out." Checks raw materials inventories to ensure no lack of hard to buy luxury items and directs these to the Pastry Chef. Aids in display of items sold in pastry shop and Market. Responsible for developing and implementing rotating cycle of pastry and bread products to ensure variety. Aids in performance review of staff in area of responsibility. Performs training in department to broaden knowledge of staff. Participates from time to time in "teach and taste." Attends: Chef Meeting Weekly and BEO Daily. If sick, will report to or contact Food and Beverage Administrator and Manager. Assigns production and preparation levels based on projected business forecast. Indicates plan to work out any leftovers or dead items. Knowledgeable on the fundamentals of pastry techniques and excellent plate presentations. Ensure pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations. Sets a positive example for guest relations. Establishes and maintains open, collaborative relationships with associates. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. Ensure we are properly working with supplies and manage inventories according to budget. Strives to improve service performance. Employment Standards: Follows resort policies and maintains discipline fairly and consistently. Basic oral and written communication skills and able to follow instructions. Valid driver's license and ability to meet the requirements of driver insurability as established by the insurance carrier is preferred. Maintain proper associate uniform standards and footwear which is slip and oil resistant, enclosed toe and heel. Physical & Mental Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Must have the physical strength, stamina and agility to perform the assigned duties. The employee must frequently lift and/or move up to 50 pounds. Follow all company and safety and security policies and procedures. Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor. Report maintenance needs, accidents, injuries and unsafe work conditions to manager. Requires problem solving abilities. Maintain a clean, safe and environmentally responsible work environment. Must be able to interact with co-workers and have a sense of TEAM. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 17, 2024
Full time
Benefits Medical, Dental, Vision Insurance Paid vacation, paid Holidays 401k plan with employer match Long and short-term Disability Major Illness Insurance Accident Insurance Limited access to some resort amenities (Golf, etc) Retail and dining discounts Discounts at all Crescent Hotels & Resorts properties The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We're on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it's an outdoor lover's dream. When you work in paradise, is it still called work? No matter your career destination, we can help you get there! With our commitment to Diversity, Equity, Inclusion, and Belonging, everyone can create their own success story at Horseshoe Bay Resort. Great benefits packages, subsidized housing, competitive pay, and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events throughout the year are just a few of the MANY reasons to join our team. What are you waiting for? Job Benefits Associate housing and shuttle service Weekly meal subsidies Golf and Amenity Privileges Associate discounts Retail and Dining at Horseshoe Bay Resort Discounts at over 100 Crescent Hotels & Resorts properties throughout the country. Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans Critical Illness and Accident plans Associate Relief Fund Privileges based on occupancy and business levels Required Certifications: Minimum age requirement - 18+ Food Handler's Certificate High school diploma or GED, required; 4 years experience in the culinary, food and beverage, or related professional area. 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major, preferred; 2 years experience in the culinary, food and beverage, or related professional area. Encourage OSHA Hazard Communication Standard training and certification. Definition: The Pastry Supervisor supports the operations of the Horseshoe Bay Resort Bakeshop. This talented team crafts all baked items, pastries, sweets, treats, and desserts for distribution throughout all resort F&B outlets. You will supervise and coordinate activities of pastry cooks and kitchen staff. Assist in designing creative food displays. Assign, schedule and supervise those who perform duties in relation to bread and pastry production. General Duties: Responsible for bakery products quality, pastry area staff and their professional work procedures. Inspects and follows up to see that people under his/her area are using good housekeeping techniques and cleaning as they work. Checks products to see that standards are being met and properly rotated, "First in First Out." Checks raw materials inventories to ensure no lack of hard to buy luxury items and directs these to the Pastry Chef. Aids in display of items sold in pastry shop and Market. Responsible for developing and implementing rotating cycle of pastry and bread products to ensure variety. Aids in performance review of staff in area of responsibility. Performs training in department to broaden knowledge of staff. Participates from time to time in "teach and taste." Attends: Chef Meeting Weekly and BEO Daily. If sick, will report to or contact Food and Beverage Administrator and Manager. Assigns production and preparation levels based on projected business forecast. Indicates plan to work out any leftovers or dead items. Knowledgeable on the fundamentals of pastry techniques and excellent plate presentations. Ensure pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations. Sets a positive example for guest relations. Establishes and maintains open, collaborative relationships with associates. Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs. Ensure we are properly working with supplies and manage inventories according to budget. Strives to improve service performance. Employment Standards: Follows resort policies and maintains discipline fairly and consistently. Basic oral and written communication skills and able to follow instructions. Valid driver's license and ability to meet the requirements of driver insurability as established by the insurance carrier is preferred. Maintain proper associate uniform standards and footwear which is slip and oil resistant, enclosed toe and heel. Physical & Mental Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Must have the physical strength, stamina and agility to perform the assigned duties. The employee must frequently lift and/or move up to 50 pounds. Follow all company and safety and security policies and procedures. Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor. Report maintenance needs, accidents, injuries and unsafe work conditions to manager. Requires problem solving abilities. Maintain a clean, safe and environmentally responsible work environment. Must be able to interact with co-workers and have a sense of TEAM. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
JOB SUMMARY:The Baker is responsible for the production and presentation of all standing orders for the bake shop to include but not limited to various cakes, pies, cookies, breads, and pastries. Will generally be assigned to a specific station consisting of either production or finish work; however, this person can be called upon to fulfill both preparation and finish work. ESSENTIAL JOB FUNCTIONS: Prepare all items according to recipe standards. Combine all standard mixes and ingredients for cakes and brownies as assigned to production. Frost and decorate all cakes as assigned to decorator's station. Garnish all service trays and cakes for proper presentation as assigned to decorator's station. Combine all mixes and ingredients for various breads baked in the shop when assigned to the bread station. Bake items for specified times and portion for servings. Works and maintains workstation in compliance with standards set by State and Local Health Department codes. Provide assistance to the pastry chefs with regard to special functions and project preparation and presentation. QUALIFICATIONS: Work requires the ability to mix, bake and finish the product. Work requires a minimum of one year experience as a scratch baker. Work requires a thorough understanding of measurements. Work requires a thorough understanding and knowledge of usage of all equipment used in the Pastry Shop. Work requires ability to work from a standing position for extended periods of time. Work requires a neat appearance with good personal hygiene. Work requires effective communication in English, both verbal and written form in a professional manner. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Loud, fast paced environment, multiple tasks to be handled under time constraint. Must be able to mix, bake, and finish product. Must be able to lift a minimum of 40lbs. Must be able to handle a heavy business volume in a timely manner. 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).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
Mar 13, 2024
Full time
JOB SUMMARY:The Baker is responsible for the production and presentation of all standing orders for the bake shop to include but not limited to various cakes, pies, cookies, breads, and pastries. Will generally be assigned to a specific station consisting of either production or finish work; however, this person can be called upon to fulfill both preparation and finish work. ESSENTIAL JOB FUNCTIONS: Prepare all items according to recipe standards. Combine all standard mixes and ingredients for cakes and brownies as assigned to production. Frost and decorate all cakes as assigned to decorator's station. Garnish all service trays and cakes for proper presentation as assigned to decorator's station. Combine all mixes and ingredients for various breads baked in the shop when assigned to the bread station. Bake items for specified times and portion for servings. Works and maintains workstation in compliance with standards set by State and Local Health Department codes. Provide assistance to the pastry chefs with regard to special functions and project preparation and presentation. QUALIFICATIONS: Work requires the ability to mix, bake and finish the product. Work requires a minimum of one year experience as a scratch baker. Work requires a thorough understanding of measurements. Work requires a thorough understanding and knowledge of usage of all equipment used in the Pastry Shop. Work requires ability to work from a standing position for extended periods of time. Work requires a neat appearance with good personal hygiene. Work requires effective communication in English, both verbal and written form in a professional manner. PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Loud, fast paced environment, multiple tasks to be handled under time constraint. Must be able to mix, bake, and finish product. Must be able to lift a minimum of 40lbs. Must be able to handle a heavy business volume in a timely manner. 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).The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Caesars Entertainment reserves the right to make changes to the job description whenever necessary.As a part of Caesars Entertainment's employment process, finalist candidates will be required to complete a drug test and background check prior to an offer being extended. Caesars Entertainment Inc. is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, national origin, gender, age, religion, disability, sexual orientation, veteran status, or marital status.
The Resort at Paws Up is America's premier luxury ranch resort. Set on a 37,000-acre ranch, Paws Up embodies the spirit of the American West with constant innovation and evolution to deliver the quintessential luxury experience for affluent and influential travelers from all over the world. It's a family-owned and award-winning destination that truly inspires. We invite you to share your inspiring leadership and outdoor cooking expertise with us leading our glamping culinary team all while learning new skills from our own Chefs whose culinary journeys have taken them around the world and from legendary chefs who share their talents at our special events. The role of the Executive Chef - Glamping is to assist in overseeing, supervising, and coordinating food production and execution for the Glamping culinary operations at The Resort at Paws Up. The Primary Functions are: Supervise culinary team members of multiple culinary outlets to ensure that methods of cooking, garnishing and portion sizes are as prescribed by recipes and adhered to consistently. Exhibit culinary talents by personally performing tasks while leading the team members and managing all food related functions. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Identify and communicate production needs to culinary team members. Meet daily with Executive Chef and Sous Chefs to coordinate and ensure production standards, determine specials, employee meals, review outlet/event personnel needs and issues, etc. Conduct daily shift meetings with the culinary team. Understand and follow the food allergy procedure and special orders/restrictions. Estimate daily production needs on a weekly basis and communicate production needs to culinary team members. Become proficient in all functions of Chef, Pastry Chef, Line Cook, Prep Cook, and Steward functions. Assist in the development of menus and food items. Work to continually improve guest dining satisfaction while maintaining the operating budget. Improve service by communicating and assisting to understand and guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management. Provide day-to-day guidance and oversight of culinary team members; actively promote, train, coach, and recognize performance. Interview, hire, train, and develop culinary team members. Identify, address and document individual employee performance problems according to standard operating procedure. Perform a daily "walk through" of inventory to prioritize product utilization. Purchase and order of all food product and supplies for three Restaurant Outlets. Manage culinary operations and ensure compliance with all Food & Beverage policies, sanitation, food standards and procedures. Looking for Team Members with: Certificate in culinary arts or relevant field Minimum of 5+ years' experience as a Lead Line Cook, Sous Chef or higher in a resort or fine dining setting Minimum of 3+ years' experience in Culinary Management Knowledge of world class hospitality and service management Proven ability to lead and manage a culinary team. Valid State Driver's License Servsafe Certified Team Members can look forward to: 401K (Discretionary) Medical, Dental, Vision Employee Assistance Program Complimentary Lunch Provided Referral Bonus (Get paid to recruit) Carpool reimbursement $5-$20/Day Employee Discounts on Merchandise PTO - 9 Floating Holidays and 15 Personal Opportunities for career development and advancement Life Insurance, Long Term and Short-Term Disability Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
Mar 12, 2024
Full time
The Resort at Paws Up is America's premier luxury ranch resort. Set on a 37,000-acre ranch, Paws Up embodies the spirit of the American West with constant innovation and evolution to deliver the quintessential luxury experience for affluent and influential travelers from all over the world. It's a family-owned and award-winning destination that truly inspires. We invite you to share your inspiring leadership and outdoor cooking expertise with us leading our glamping culinary team all while learning new skills from our own Chefs whose culinary journeys have taken them around the world and from legendary chefs who share their talents at our special events. The role of the Executive Chef - Glamping is to assist in overseeing, supervising, and coordinating food production and execution for the Glamping culinary operations at The Resort at Paws Up. The Primary Functions are: Supervise culinary team members of multiple culinary outlets to ensure that methods of cooking, garnishing and portion sizes are as prescribed by recipes and adhered to consistently. Exhibit culinary talents by personally performing tasks while leading the team members and managing all food related functions. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Identify and communicate production needs to culinary team members. Meet daily with Executive Chef and Sous Chefs to coordinate and ensure production standards, determine specials, employee meals, review outlet/event personnel needs and issues, etc. Conduct daily shift meetings with the culinary team. Understand and follow the food allergy procedure and special orders/restrictions. Estimate daily production needs on a weekly basis and communicate production needs to culinary team members. Become proficient in all functions of Chef, Pastry Chef, Line Cook, Prep Cook, and Steward functions. Assist in the development of menus and food items. Work to continually improve guest dining satisfaction while maintaining the operating budget. Improve service by communicating and assisting to understand and guest needs, providing guidance, feedback, and individual coaching when needed. Submit future goals, operational improvements, and personnel management. Provide day-to-day guidance and oversight of culinary team members; actively promote, train, coach, and recognize performance. Interview, hire, train, and develop culinary team members. Identify, address and document individual employee performance problems according to standard operating procedure. Perform a daily "walk through" of inventory to prioritize product utilization. Purchase and order of all food product and supplies for three Restaurant Outlets. Manage culinary operations and ensure compliance with all Food & Beverage policies, sanitation, food standards and procedures. Looking for Team Members with: Certificate in culinary arts or relevant field Minimum of 5+ years' experience as a Lead Line Cook, Sous Chef or higher in a resort or fine dining setting Minimum of 3+ years' experience in Culinary Management Knowledge of world class hospitality and service management Proven ability to lead and manage a culinary team. Valid State Driver's License Servsafe Certified Team Members can look forward to: 401K (Discretionary) Medical, Dental, Vision Employee Assistance Program Complimentary Lunch Provided Referral Bonus (Get paid to recruit) Carpool reimbursement $5-$20/Day Employee Discounts on Merchandise PTO - 9 Floating Holidays and 15 Personal Opportunities for career development and advancement Life Insurance, Long Term and Short-Term Disability Check it out for yourself! The Resort at Paws Up provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.