Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Restaurant Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Guy Fieri) GRADE/FLSA STATUS: S18- Exempt BADGE TYPE/COLOR: Key - Blue REPORTS TO: Executive Chef SUPERVISES: Sous Chef JOB SUMMARY: Manage the day-to-day preparation of food and supervision of kitchen employees while working as a team with the Restaurant Manager to deliver a high quality dining experience to all guests. JOB ESSENTIAL DUTIES AND RESPONISIBILITIES: Establish and endorse the business objectives, ethics and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to insure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Understand profit and loss statements Able to work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers with periodic tableside visits during shift Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Serve as communication liaison to subordinates and to Executive Chef Complete end of shift logs in a timely and accurate manner Ensure all required log books and temperature logs, are maintained and verified Responsible for local sanitation, health code laws, and weights and measures requirements Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Ensure staff maintain and calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Ensure timely and accurate performance appraisals and accurate work history entries Able to plan and prepare VIP and special menus when necessary Current on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Responsible for, or actively participates in, the initiation of personnel actions including but not limited to: interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Adhere to regulatory, departmental and company policies/procedures in an ethical manner If assigned to EDR: Adhere to internal control regulations in regards to variances Able to run cash register MINIMUM QUALIFICATIONS: High school diploma or GED required Five years managerial culinary experience required including two years executive culinary experience in a high volume, multi outlet operation required Two years culinary arts program training/certification and ten years of supervisory/technical experience in food operations preferred Serve Safe certified required Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Excellent interpersonal skills as well as documentation Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as using food preparation equipment required Able to quickly perform mathematical computations Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint and Outlook Neat, professional appearance with excellent personal hygiene PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8 hour shift Must be able to stoop, bend, reach, kneel, twist and grasp Must be able to have exposure to extreme heat or cold temperatures Must be able to respond to visual and aural cues Must be able to read, write, speak and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push an pull up to 300 pounds in a cart Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including second hand smoke Must be able to work a flexible schedule including weekends, evenings and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 25, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Restaurant Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Guy Fieri) GRADE/FLSA STATUS: S18- Exempt BADGE TYPE/COLOR: Key - Blue REPORTS TO: Executive Chef SUPERVISES: Sous Chef JOB SUMMARY: Manage the day-to-day preparation of food and supervision of kitchen employees while working as a team with the Restaurant Manager to deliver a high quality dining experience to all guests. JOB ESSENTIAL DUTIES AND RESPONISIBILITIES: Establish and endorse the business objectives, ethics and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to insure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Understand profit and loss statements Able to work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Responsible for interviewing, selecting, hiring, promotion, demotion, and termination of employees Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers with periodic tableside visits during shift Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Serve as communication liaison to subordinates and to Executive Chef Complete end of shift logs in a timely and accurate manner Ensure all required log books and temperature logs, are maintained and verified Responsible for local sanitation, health code laws, and weights and measures requirements Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Ensure staff maintain and calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Ensure timely and accurate performance appraisals and accurate work history entries Able to plan and prepare VIP and special menus when necessary Current on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Responsible for, or actively participates in, the initiation of personnel actions including but not limited to: interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Adhere to regulatory, departmental and company policies/procedures in an ethical manner If assigned to EDR: Adhere to internal control regulations in regards to variances Able to run cash register MINIMUM QUALIFICATIONS: High school diploma or GED required Five years managerial culinary experience required including two years executive culinary experience in a high volume, multi outlet operation required Two years culinary arts program training/certification and ten years of supervisory/technical experience in food operations preferred Serve Safe certified required Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Excellent interpersonal skills as well as documentation Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as using food preparation equipment required Able to quickly perform mathematical computations Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint and Outlook Neat, professional appearance with excellent personal hygiene PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8 hour shift Must be able to stoop, bend, reach, kneel, twist and grasp Must be able to have exposure to extreme heat or cold temperatures Must be able to respond to visual and aural cues Must be able to read, write, speak and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push an pull up to 300 pounds in a cart Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including second hand smoke Must be able to work a flexible schedule including weekends, evenings and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Job Description Executive Chef - Denali, AK Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Our Denali Princess Wilderness Lodge's Executive Chef is the culinary leader of the dining experience for the food and beverage operation across the entire property. The Executive Chef will partner with both front-of-house and back-of-house teams to ensure guest and employee dining venues are safe and clean while maintaining compliance with company policies and local regulations. This person will provide excellent customer service, both internally and externally; ensure all menu executions are in line with venue standards; and support the overall financial goals of the operations. The Executive Chef oversees the entire kitchen operation for multiple venues and is accountable for labor and food cost controls, employee lifecycle, human resource needs, and scheduling. This person will develop and enrich sanitation and safety protocols to align with state, local, and company laws and regulations. Responsibilities: Supervises food production, storage, and sanitation processes. Creates and develops menus. Assists with menu preparation; cooks and prepares food. Responsible for record-keeping, control log(s) auditing, and employee time card management; analyzes and prepares reports. Conducts Pre-shift and Safety meetings with direct reports. Creates weekly schedule. Internal auditing of cleanliness and sanitation standards Established and maintains pars for product ordering within budgetary limitations. Interacts with internal and external guests. Maintains accounting and inventory systems; actively manage and monitor ordering, receiving and warehouse operations within company guidelines; responsible for weekly and monthly inventory Monitors the daily operations, including production, sanitation, menu standards and team member performance to ensure customer satisfaction and operational objectives and goals are met. Monitor and track food sales. Recommends strategiesto increase revenue goals, maintain food cost, and uphold guest satisfaction. Complies with all management responsibilities in accordance withCompany policies, objectives and applicable government laws and regulations. Adhere to and enforce Health, Environment, Safety, Security (HESS) requirements. Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements. Participates in the interviewing, hiring and training of culinary employees which can include offsite recruiting. Responsible for the employee lifecycle, supervision, performance management, salary administration, time management, corrective action and training of directly assigned personnel. Other duties as assigned. Requirements: High School completion or equivalent required. This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement. This job normally requires five years of progressively responsible positions in restaurant and/or culinary management. Demonstrated supervisory experience in a business environment is required. Must be able to work independently with little supervision, however, will partner to make major decisions. Must be dedicated to delivering excellent customer service to all guests, coworkers, and vendors. Must pass a pre-employment background check. Must have or the ability to obtain an Alaska Food Handlers card. Must be ServSafe Manager certified. Must be a minimum age of 18 years old to reside in company housing. Must be able to travel up to 5%. Must be able to lift 50 lbs/23 kg as some heavy lifting is required daily but may be performed with a team member. Ability to stand and walk for 8+ hours per day. Must be eligible to work in the United States.Holland America-Princessis unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status). Knowledge, Skills and Abilities: Demonstrate an ability to maintain confidentiality. Must be willing and able to accommodate dietary restrictions. Proficiencyin the use of computer business applications including Microsoft Office. Ability to communicate clearly both verbally and written, in person and over the phone Ability to organize work, meet deadlines, possess an attention to detail and accuracy while working in a team. Ability to work in fast-paced environment with multiple tasks and external influences. Ability to support and comply with company policies, procedures and guidelines including support and comply with company health and safety standards. Ability to prioritize work, maintain attention to time constraints, while working in a team or group environment. Benefits: Cruise and Travel Privileges for you and your family HealthBenefits 401(k)Plan Employee Stock Purchase Plan Training& Professional Development Rewards & Incentives Our Culture Stronger Together: Our highest responsibility, and therefore our top priorities, are always compliance; environmental protection; and the health, safety, and well-being of our guests, the people in places we visit, and our Carnival family, both shoreside, and shipboard. Please visit our site to learn more about our Culture Essentials, Corporate Vision Statement and our Core Values at: Holland America Line andPrincessareequal opportunityemployers. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations and ordinances.
Mar 18, 2024
Full time
Job Description Executive Chef - Denali, AK Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Our Denali Princess Wilderness Lodge's Executive Chef is the culinary leader of the dining experience for the food and beverage operation across the entire property. The Executive Chef will partner with both front-of-house and back-of-house teams to ensure guest and employee dining venues are safe and clean while maintaining compliance with company policies and local regulations. This person will provide excellent customer service, both internally and externally; ensure all menu executions are in line with venue standards; and support the overall financial goals of the operations. The Executive Chef oversees the entire kitchen operation for multiple venues and is accountable for labor and food cost controls, employee lifecycle, human resource needs, and scheduling. This person will develop and enrich sanitation and safety protocols to align with state, local, and company laws and regulations. Responsibilities: Supervises food production, storage, and sanitation processes. Creates and develops menus. Assists with menu preparation; cooks and prepares food. Responsible for record-keeping, control log(s) auditing, and employee time card management; analyzes and prepares reports. Conducts Pre-shift and Safety meetings with direct reports. Creates weekly schedule. Internal auditing of cleanliness and sanitation standards Established and maintains pars for product ordering within budgetary limitations. Interacts with internal and external guests. Maintains accounting and inventory systems; actively manage and monitor ordering, receiving and warehouse operations within company guidelines; responsible for weekly and monthly inventory Monitors the daily operations, including production, sanitation, menu standards and team member performance to ensure customer satisfaction and operational objectives and goals are met. Monitor and track food sales. Recommends strategiesto increase revenue goals, maintain food cost, and uphold guest satisfaction. Complies with all management responsibilities in accordance withCompany policies, objectives and applicable government laws and regulations. Adhere to and enforce Health, Environment, Safety, Security (HESS) requirements. Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements. Participates in the interviewing, hiring and training of culinary employees which can include offsite recruiting. Responsible for the employee lifecycle, supervision, performance management, salary administration, time management, corrective action and training of directly assigned personnel. Other duties as assigned. Requirements: High School completion or equivalent required. This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement. This job normally requires five years of progressively responsible positions in restaurant and/or culinary management. Demonstrated supervisory experience in a business environment is required. Must be able to work independently with little supervision, however, will partner to make major decisions. Must be dedicated to delivering excellent customer service to all guests, coworkers, and vendors. Must pass a pre-employment background check. Must have or the ability to obtain an Alaska Food Handlers card. Must be ServSafe Manager certified. Must be a minimum age of 18 years old to reside in company housing. Must be able to travel up to 5%. Must be able to lift 50 lbs/23 kg as some heavy lifting is required daily but may be performed with a team member. Ability to stand and walk for 8+ hours per day. Must be eligible to work in the United States.Holland America-Princessis unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status). Knowledge, Skills and Abilities: Demonstrate an ability to maintain confidentiality. Must be willing and able to accommodate dietary restrictions. Proficiencyin the use of computer business applications including Microsoft Office. Ability to communicate clearly both verbally and written, in person and over the phone Ability to organize work, meet deadlines, possess an attention to detail and accuracy while working in a team. Ability to work in fast-paced environment with multiple tasks and external influences. Ability to support and comply with company policies, procedures and guidelines including support and comply with company health and safety standards. Ability to prioritize work, maintain attention to time constraints, while working in a team or group environment. Benefits: Cruise and Travel Privileges for you and your family HealthBenefits 401(k)Plan Employee Stock Purchase Plan Training& Professional Development Rewards & Incentives Our Culture Stronger Together: Our highest responsibility, and therefore our top priorities, are always compliance; environmental protection; and the health, safety, and well-being of our guests, the people in places we visit, and our Carnival family, both shoreside, and shipboard. Please visit our site to learn more about our Culture Essentials, Corporate Vision Statement and our Core Values at: Holland America Line andPrincessareequal opportunityemployers. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations and ordinances.
Job Description Executive Chef - Denali, AK Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Our Denali Princess Wilderness Lodge's Executive Chef is the culinary leader of the dining experience for the food and beverage operation across the entire property. The Executive Chef will partner with both front-of-house and back-of-house teams to ensure guest and employee dining venues are safe and clean while maintaining compliance with company policies and local regulations. This person will provide excellent customer service, both internally and externally; ensure all menu executions are in line with venue standards; and support the overall financial goals of the operations. The Executive Chef oversees the entire kitchen operation for multiple venues and is accountable for labor and food cost controls, employee lifecycle, human resource needs, and scheduling. This person will develop and enrich sanitation and safety protocols to align with state, local, and company laws and regulations. Responsibilities: Supervises food production, storage, and sanitation processes. Creates and develops menus. Assists with menu preparation; cooks and prepares food. Responsible for record-keeping, control log(s) auditing, and employee time card management; analyzes and prepares reports. Conducts Pre-shift and Safety meetings with direct reports. Creates weekly schedule. Internal auditing of cleanliness and sanitation standards Established and maintains pars for product ordering within budgetary limitations. Interacts with internal and external guests. Maintains accounting and inventory systems; actively manage and monitor ordering, receiving and warehouse operations within company guidelines; responsible for weekly and monthly inventory Monitors the daily operations, including production, sanitation, menu standards and team member performance to ensure customer satisfaction and operational objectives and goals are met. Monitor and track food sales. Recommends strategies to increase revenue goals, maintain food cost, and uphold guest satisfaction. Complies with all management responsibilities in accordance withCompany policies, objectives and applicable government laws and regulations. Adhere to and enforce Health, Environment, Safety, Security (HESS) requirements. Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements. Participates in the interviewing, hiring and training of culinary employees which can include offsite recruiting. Responsible for the employee lifecycle, supervision, performance management, salary administration, time management, corrective action and training of directly assigned personnel. Other duties as assigned. Requirements: High School completion or equivalent required. This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement. This job normally requires five years of progressively responsible positions in restaurant and/or culinary management. Demonstrated supervisory experience in a business environment is required. Must be able to work independently with little supervision, however, will partner to make major decisions. Must be dedicated to delivering excellent customer service to all guests, coworkers, and vendors. Must pass a pre-employment background check. Must have or the ability to obtain an Alaska Food Handlers card. Must be ServSafe Manager certified. Must be a minimum age of 18 years old to reside in company housing. Must be able to travel up to 5%. Must be able to lift 50 lbs/23 kg as some heavy lifting is required daily but may be performed with a team member. Ability to stand and walk for 8+ hours per day. Must be eligible to work in the United States. Holland America-Princess is unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status). Knowledge, Skills and Abilities: Demonstrate an ability to maintain confidentiality. Must be willing and able to accommodate dietary restrictions. Proficiency in the use of computer business applications including Microsoft Office. Ability to communicate clearly both verbally and written, in person and over the phone Ability to organize work, meet deadlines, possess an attention to detail and accuracy while working in a team. Ability to work in fast-paced environment with multiple tasks and external influences. Ability to support and comply with company policies, procedures and guidelines including support and comply with company health and safety standards. Ability to prioritize work, maintain attention to time constraints, while working in a team or group environment. Benefits: Cruise and Travel Privileges for you and your family Health Benefits 401(k) Plan Employee Stock Purchase Plan Training & Professional Development Rewards & Incentives Our Culture Stronger Together: Our highest responsibility, and therefore our top priorities, are always compliance; environmental protection; and the health, safety, and well-being of our guests, the people in places we visit, and our Carnival family, both shoreside, and shipboard. Please visit our site to learn more about our Culture Essentials, Corporate Vision Statement and our Core Values at: Holland America Line and Princess are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations and ordinances.
Mar 17, 2024
Full time
Job Description Executive Chef - Denali, AK Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Our Denali Princess Wilderness Lodge's Executive Chef is the culinary leader of the dining experience for the food and beverage operation across the entire property. The Executive Chef will partner with both front-of-house and back-of-house teams to ensure guest and employee dining venues are safe and clean while maintaining compliance with company policies and local regulations. This person will provide excellent customer service, both internally and externally; ensure all menu executions are in line with venue standards; and support the overall financial goals of the operations. The Executive Chef oversees the entire kitchen operation for multiple venues and is accountable for labor and food cost controls, employee lifecycle, human resource needs, and scheduling. This person will develop and enrich sanitation and safety protocols to align with state, local, and company laws and regulations. Responsibilities: Supervises food production, storage, and sanitation processes. Creates and develops menus. Assists with menu preparation; cooks and prepares food. Responsible for record-keeping, control log(s) auditing, and employee time card management; analyzes and prepares reports. Conducts Pre-shift and Safety meetings with direct reports. Creates weekly schedule. Internal auditing of cleanliness and sanitation standards Established and maintains pars for product ordering within budgetary limitations. Interacts with internal and external guests. Maintains accounting and inventory systems; actively manage and monitor ordering, receiving and warehouse operations within company guidelines; responsible for weekly and monthly inventory Monitors the daily operations, including production, sanitation, menu standards and team member performance to ensure customer satisfaction and operational objectives and goals are met. Monitor and track food sales. Recommends strategies to increase revenue goals, maintain food cost, and uphold guest satisfaction. Complies with all management responsibilities in accordance withCompany policies, objectives and applicable government laws and regulations. Adhere to and enforce Health, Environment, Safety, Security (HESS) requirements. Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements. Participates in the interviewing, hiring and training of culinary employees which can include offsite recruiting. Responsible for the employee lifecycle, supervision, performance management, salary administration, time management, corrective action and training of directly assigned personnel. Other duties as assigned. Requirements: High School completion or equivalent required. This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement. This job normally requires five years of progressively responsible positions in restaurant and/or culinary management. Demonstrated supervisory experience in a business environment is required. Must be able to work independently with little supervision, however, will partner to make major decisions. Must be dedicated to delivering excellent customer service to all guests, coworkers, and vendors. Must pass a pre-employment background check. Must have or the ability to obtain an Alaska Food Handlers card. Must be ServSafe Manager certified. Must be a minimum age of 18 years old to reside in company housing. Must be able to travel up to 5%. Must be able to lift 50 lbs/23 kg as some heavy lifting is required daily but may be performed with a team member. Ability to stand and walk for 8+ hours per day. Must be eligible to work in the United States. Holland America-Princess is unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status). Knowledge, Skills and Abilities: Demonstrate an ability to maintain confidentiality. Must be willing and able to accommodate dietary restrictions. Proficiency in the use of computer business applications including Microsoft Office. Ability to communicate clearly both verbally and written, in person and over the phone Ability to organize work, meet deadlines, possess an attention to detail and accuracy while working in a team. Ability to work in fast-paced environment with multiple tasks and external influences. Ability to support and comply with company policies, procedures and guidelines including support and comply with company health and safety standards. Ability to prioritize work, maintain attention to time constraints, while working in a team or group environment. Benefits: Cruise and Travel Privileges for you and your family Health Benefits 401(k) Plan Employee Stock Purchase Plan Training & Professional Development Rewards & Incentives Our Culture Stronger Together: Our highest responsibility, and therefore our top priorities, are always compliance; environmental protection; and the health, safety, and well-being of our guests, the people in places we visit, and our Carnival family, both shoreside, and shipboard. Please visit our site to learn more about our Culture Essentials, Corporate Vision Statement and our Core Values at: Holland America Line and Princess are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations and ordinances.
FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here () Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or . Powered by JazzHR
Mar 16, 2024
Full time
FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here () Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or . Powered by JazzHR
FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or .
Mar 13, 2024
Full time
FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or .
Job Summary: In a Dual Rate capacity, supervise the Employee Cafeteria day-to-day operation with food and cashiering employees while working as a team to deliver a high-quality dining experience to all employees. Operates a productive, sanitary, team oriented working environment within budgeted guidelines. Qualifications: High school diploma or GED required. Two years related food service experience and/or equivalent combination of education and experience preferred. Knowledge of food preparation, presentation, and cashiering procedures Excellent interpersonal skills as well as documentation. Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Problem-solving abilities Able to quickly perform mathematical computations. Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Ability to speaking effectively before groups of employees of organization. Neat, professional appearance with excellent personal hygiene Must be able to work a flexible schedule including weekends, evenings, and holidays. Essential Job Functions: Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values Ensure overall daily food preparation and cashiering in assigned area ensuring meal preparation meets established standards, service excellence and cleanliness. Ensure requisitioning of food supplies and cost transfers with Stratton Warren ordering system Perform daily checks to ensure the quality of the line set up. Ensure all opening, running, and closing duties are completed by cooks and cashiers. Ensure all appearance and uniform guidelines. Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms and perform monthly/quarterly food inventory counts. Participate in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers. Assist with department reporting and data analysis as required. Able to work all stations to assist cooks and cashiers when busy or provide breaks. Operate a productive, sanitary, team oriented working environment within budgeted guidelines. Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation, and open communication. Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure. Train subordinates, providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities. Trains staff on emergency procedures Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary. Assist with interviewing, selecting, hiring, promotion, demotion, and termination of employees. Prepare schedules and station breakdowns in accordance with the daily needs of assigned area and monitor the daily labor hours scheduled and productivity standards. Conduct pre-shift meetings to communicate important information. Always provide the highest quality of service to employees and associates. Prepare prep lists and production sheets. Serve as communication liaison to subordinates and to Room Chef, Assistant Executive Chef Complete end of shift logs in a timely and accurate manner Assist with timely and accurate performance appraisals and accurate work history/attendance entries. Able to plan and prepare special menus when necessary. Actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers, and disciplinary actions. Adhere to regulatory, departmental and company policies/procedures in an ethical manner. Ensure all required logbooks and temperature logs, are maintained, and verified. Responsible for local sanitation, health code laws, and weights and measures requirements Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications. Properly maintain and store company inventory including utensils, cookware, machinery, POS machines Protect all company assets in regard to waste, breakage, and theft. Adhere to internal control regulations regarding variances. Able to run cash register. Conduct end of shift banking functions Assist cashier functions of voids and overrides. Monitor employees with cash to ensure proper cash handling procedures. Physical, Mental, and Environmental Demands: Must be able to be on feet for 8-hour shift. Must be able to stoop, bend, reach, kneel, twist and grasp. Must be able to have exposure to extreme heat or cold temperatures. Must be able to respond to visual and aural cues. Must be able to read, write, speak, and understand English. Must be physically mobile with reasonable accommodation. Must be able to handle high stress in the work environment and turn stress into high energy. Must be able to lift and carry 50 pounds and be able to push and pull up to 100 pounds in a cart. Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke.Pay: $23 per hour, depending on experience The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
Mar 11, 2024
Full time
Job Summary: In a Dual Rate capacity, supervise the Employee Cafeteria day-to-day operation with food and cashiering employees while working as a team to deliver a high-quality dining experience to all employees. Operates a productive, sanitary, team oriented working environment within budgeted guidelines. Qualifications: High school diploma or GED required. Two years related food service experience and/or equivalent combination of education and experience preferred. Knowledge of food preparation, presentation, and cashiering procedures Excellent interpersonal skills as well as documentation. Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Problem-solving abilities Able to quickly perform mathematical computations. Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Ability to speaking effectively before groups of employees of organization. Neat, professional appearance with excellent personal hygiene Must be able to work a flexible schedule including weekends, evenings, and holidays. Essential Job Functions: Endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision, and Values Ensure overall daily food preparation and cashiering in assigned area ensuring meal preparation meets established standards, service excellence and cleanliness. Ensure requisitioning of food supplies and cost transfers with Stratton Warren ordering system Perform daily checks to ensure the quality of the line set up. Ensure all opening, running, and closing duties are completed by cooks and cashiers. Ensure all appearance and uniform guidelines. Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms and perform monthly/quarterly food inventory counts. Participate in planning menus, preparing, and apportioning foods, and utilizing food surpluses and leftovers. Assist with department reporting and data analysis as required. Able to work all stations to assist cooks and cashiers when busy or provide breaks. Operate a productive, sanitary, team oriented working environment within budgeted guidelines. Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation, and open communication. Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedure. Train subordinates, providing each with the knowledge, development, and appropriate direction to perform his/her responsibilities. Trains staff on emergency procedures Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary. Assist with interviewing, selecting, hiring, promotion, demotion, and termination of employees. Prepare schedules and station breakdowns in accordance with the daily needs of assigned area and monitor the daily labor hours scheduled and productivity standards. Conduct pre-shift meetings to communicate important information. Always provide the highest quality of service to employees and associates. Prepare prep lists and production sheets. Serve as communication liaison to subordinates and to Room Chef, Assistant Executive Chef Complete end of shift logs in a timely and accurate manner Assist with timely and accurate performance appraisals and accurate work history/attendance entries. Able to plan and prepare special menus when necessary. Actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers, and disciplinary actions. Adhere to regulatory, departmental and company policies/procedures in an ethical manner. Ensure all required logbooks and temperature logs, are maintained, and verified. Responsible for local sanitation, health code laws, and weights and measures requirements Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications. Properly maintain and store company inventory including utensils, cookware, machinery, POS machines Protect all company assets in regard to waste, breakage, and theft. Adhere to internal control regulations regarding variances. Able to run cash register. Conduct end of shift banking functions Assist cashier functions of voids and overrides. Monitor employees with cash to ensure proper cash handling procedures. Physical, Mental, and Environmental Demands: Must be able to be on feet for 8-hour shift. Must be able to stoop, bend, reach, kneel, twist and grasp. Must be able to have exposure to extreme heat or cold temperatures. Must be able to respond to visual and aural cues. Must be able to read, write, speak, and understand English. Must be physically mobile with reasonable accommodation. Must be able to handle high stress in the work environment and turn stress into high energy. Must be able to lift and carry 50 pounds and be able to push and pull up to 100 pounds in a cart. Must have the manual dexterity and coordination to operate office equipment, including computers, fax machine and photo copier. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke.Pay: $23 per hour, depending on experience The above is a minimal description of duties and responsibilities. Other work requirements may be necessary and assigned as the business needs evolve or change. Harrah's Resort Southern California reserves the right to make changes to this job description whenever necessary. Preference is given to qualified Rincon tribal members and members of other federally recognized tribes. Harrah's Resort Southern California is proud to be an Equal Opportunity Employer: All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or status as a qualified individual with a disability or protected veteran. NOTE: By providing a mobile number, you agree to receive calls/texts to your number about your application, and other opportunities that may be of interest to you. You understand that, where applicable, messages may be sent using an automatic telephone dialing system and your consent to receive messages does not require you to make a purchase.
Unicoi State Park & Lodge is one of Georgia's premier state parks located within the north Georgia mountains in the quaint town of Helen. Unicoi is a beautiful park and perfect for nature lovers With wonderful and great accommodations surrounded by nature's playground, we couldn't help but create great experiences that only enhance our guests' getaway. From paddleboard courses and s'mores with stories around the campfire to fly fishing classes and guided hikes, we have something that all of our guests will enjoy. Our newest attraction is the Adventure Lodge, which hosts a variety of activities to include zip lines, archery ranges, and a shooting range. At Unicoi, we take pride in delivering the absolute finest in Lodging and Park experiences for our guests. Our core values are: • Do the Right Thing • Decide to be Great • Take Pride • Memories Matter • We begins with Me • CoralCares (philanthropic program) COME AND JOIN OUR AMAZING TEAM Please visit our website at . We are managed by the Southeast's premiere hospitality management company, Coral Hospitality. We currently have an immediate opening for an Executive Chef: Summary: Under the direct supervision of the Food & Beverage Director, this position coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Essential Functions: Maintains good quality products and presentations according to company standards; i.e., uses records and recipe cards Supervises all food preparations for the Dining Room, Banquets, Brassies and Associate Break Room Maintains purchasing, receiving and food storage standards; conducts food cost control inventories Estimates production needs on a daily and weekly basis Maintains high sanitation standards for food handling and equipment maintenance Conducts monthly sanitation and safety inspections with Sous Chef Assists in development of annual operation budget Develops menu selection and format with the Conference Services, Sales Team and Food & Beverage Director Coordinates amenities for VIP visits Coordinates with Engineering to ensure that preventative maintenance programs are in effect, and for follow up on pending work orders, fire fighting and accident prevention, and periodical servicing of equipment Prepares weekly schedule based on business forecast and budget Coordinates with Catering, Conference Services and Banquet Departments for catering procedures and Banquet Event Orders (BEO's) Plans menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices Establishes and enforces nutrition and sanitation standards Supervisory Responsibilities: Directly supervises 15 to 20 employees in the Culinary Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Mar 10, 2024
Full time
Unicoi State Park & Lodge is one of Georgia's premier state parks located within the north Georgia mountains in the quaint town of Helen. Unicoi is a beautiful park and perfect for nature lovers With wonderful and great accommodations surrounded by nature's playground, we couldn't help but create great experiences that only enhance our guests' getaway. From paddleboard courses and s'mores with stories around the campfire to fly fishing classes and guided hikes, we have something that all of our guests will enjoy. Our newest attraction is the Adventure Lodge, which hosts a variety of activities to include zip lines, archery ranges, and a shooting range. At Unicoi, we take pride in delivering the absolute finest in Lodging and Park experiences for our guests. Our core values are: • Do the Right Thing • Decide to be Great • Take Pride • Memories Matter • We begins with Me • CoralCares (philanthropic program) COME AND JOIN OUR AMAZING TEAM Please visit our website at . We are managed by the Southeast's premiere hospitality management company, Coral Hospitality. We currently have an immediate opening for an Executive Chef: Summary: Under the direct supervision of the Food & Beverage Director, this position coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Essential Functions: Maintains good quality products and presentations according to company standards; i.e., uses records and recipe cards Supervises all food preparations for the Dining Room, Banquets, Brassies and Associate Break Room Maintains purchasing, receiving and food storage standards; conducts food cost control inventories Estimates production needs on a daily and weekly basis Maintains high sanitation standards for food handling and equipment maintenance Conducts monthly sanitation and safety inspections with Sous Chef Assists in development of annual operation budget Develops menu selection and format with the Conference Services, Sales Team and Food & Beverage Director Coordinates amenities for VIP visits Coordinates with Engineering to ensure that preventative maintenance programs are in effect, and for follow up on pending work orders, fire fighting and accident prevention, and periodical servicing of equipment Prepares weekly schedule based on business forecast and budget Coordinates with Catering, Conference Services and Banquet Departments for catering procedures and Banquet Event Orders (BEO's) Plans menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices Establishes and enforces nutrition and sanitation standards Supervisory Responsibilities: Directly supervises 15 to 20 employees in the Culinary Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Job Description Job Title: Kitchen Manager Location: Western North Carolina Mountains, Hotel Lodge Position Overview: We are seeking a skilled and experienced Kitchen Manager to oversee the culinary operations of our hotel lodge located in the picturesque Western North Carolina mountains. The Kitchen Manager will be responsible for managing all aspects of the kitchen, including menu planning, food preparation, inventory management, staff supervision, and ensuring the highest standards of food quality, safety, and sanitation. Key Responsibilities: Menu Planning and Development: Create innovative and appealing menus that reflect local flavors, seasonal ingredients, and dietary preferences of guests. Collaborate with the executive chef and culinary team to develop new dishes and specials. Food Preparation and Presentation: Oversee the preparation and presentation of all food items to ensure consistency, quality, and adherence to established recipes and standards. Monitor portion control and presentation to enhance the overall dining experience. Kitchen Operations Management: Manage day-to-day kitchen operations, including scheduling, inventory management, ordering supplies, and maintaining equipment. Ensure compliance with health and safety regulations and sanitation standards. Staff Supervision and Training: Recruit, train, and supervise kitchen staff, including chefs, cooks, and kitchen assistants. Provide ongoing coaching, feedback, and development opportunities to foster a positive work environment and enhance team performance. Cost Control and Budget Management: Monitor food and labor costs to maximize profitability while maintaining high-quality standards. Implement cost-saving measures and efficient kitchen practices without compromising on food quality or guest satisfaction. Vendor Relations: Establish and maintain relationships with local suppliers and vendors to source high-quality ingredients and products. Negotiate pricing, terms, and contracts to optimize procurement processes and support the lodge's sustainability initiatives. Guest Satisfaction: Collaborate with front-of-house staff to ensure seamless service and exceed guest expectations. Address any guest concerns or feedback related to the kitchen promptly and professionally. Qualifications: Proven experience as a Kitchen Manager or similar role in a high-volume hospitality environment, preferably in a hotel or resort setting. Strong culinary skills and a passion for creating exceptional dishes using fresh, local ingredients. Excellent leadership, communication, and interpersonal skills with the ability to motivate and inspire a diverse team. Proficiency in kitchen management software, inventory systems, and Microsoft Office suite. Knowledge of food safety regulations, sanitation standards, and best practices in kitchen operations. Ability to work flexible hours, including evenings, weekends, and holidays, as required. Preferred Qualifications: A culinary degree or certification from an accredited institution is preferred but not required. Experience in menu development, cost analysis, and budgeting. Familiarity with the unique culinary traditions and ingredients of the Western North Carolina mountains. Meet Your Recruiter Chris Shatto Franchise Partner Offering over 30 years of industry specific experience in upscale and luxury hotels both in a resort setting and city market, Chris brings expert insight to his clients by truly understanding their needs in order to match them with the right candidate. Chris held Executive Committee status at several locations and has a solid understanding of what is expected from the various disciplines within hospitality. His years of service in this industry has also left him with a large network of contacts and connections. Chris has the demonstrated ability to find the perfect candidate by uncovering the 'why' behind his clients true needs. His talents encompass coaching for success, interviewing, negotiating, relationship building, and problem solving skills. Chris thrives on the success of finding the 'perfect match' for both his client and the talented hospitality professionals he works with. Connect on LinkedIn Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States and Canada have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.
Mar 10, 2024
Full time
Job Description Job Title: Kitchen Manager Location: Western North Carolina Mountains, Hotel Lodge Position Overview: We are seeking a skilled and experienced Kitchen Manager to oversee the culinary operations of our hotel lodge located in the picturesque Western North Carolina mountains. The Kitchen Manager will be responsible for managing all aspects of the kitchen, including menu planning, food preparation, inventory management, staff supervision, and ensuring the highest standards of food quality, safety, and sanitation. Key Responsibilities: Menu Planning and Development: Create innovative and appealing menus that reflect local flavors, seasonal ingredients, and dietary preferences of guests. Collaborate with the executive chef and culinary team to develop new dishes and specials. Food Preparation and Presentation: Oversee the preparation and presentation of all food items to ensure consistency, quality, and adherence to established recipes and standards. Monitor portion control and presentation to enhance the overall dining experience. Kitchen Operations Management: Manage day-to-day kitchen operations, including scheduling, inventory management, ordering supplies, and maintaining equipment. Ensure compliance with health and safety regulations and sanitation standards. Staff Supervision and Training: Recruit, train, and supervise kitchen staff, including chefs, cooks, and kitchen assistants. Provide ongoing coaching, feedback, and development opportunities to foster a positive work environment and enhance team performance. Cost Control and Budget Management: Monitor food and labor costs to maximize profitability while maintaining high-quality standards. Implement cost-saving measures and efficient kitchen practices without compromising on food quality or guest satisfaction. Vendor Relations: Establish and maintain relationships with local suppliers and vendors to source high-quality ingredients and products. Negotiate pricing, terms, and contracts to optimize procurement processes and support the lodge's sustainability initiatives. Guest Satisfaction: Collaborate with front-of-house staff to ensure seamless service and exceed guest expectations. Address any guest concerns or feedback related to the kitchen promptly and professionally. Qualifications: Proven experience as a Kitchen Manager or similar role in a high-volume hospitality environment, preferably in a hotel or resort setting. Strong culinary skills and a passion for creating exceptional dishes using fresh, local ingredients. Excellent leadership, communication, and interpersonal skills with the ability to motivate and inspire a diverse team. Proficiency in kitchen management software, inventory systems, and Microsoft Office suite. Knowledge of food safety regulations, sanitation standards, and best practices in kitchen operations. Ability to work flexible hours, including evenings, weekends, and holidays, as required. Preferred Qualifications: A culinary degree or certification from an accredited institution is preferred but not required. Experience in menu development, cost analysis, and budgeting. Familiarity with the unique culinary traditions and ingredients of the Western North Carolina mountains. Meet Your Recruiter Chris Shatto Franchise Partner Offering over 30 years of industry specific experience in upscale and luxury hotels both in a resort setting and city market, Chris brings expert insight to his clients by truly understanding their needs in order to match them with the right candidate. Chris held Executive Committee status at several locations and has a solid understanding of what is expected from the various disciplines within hospitality. His years of service in this industry has also left him with a large network of contacts and connections. Chris has the demonstrated ability to find the perfect candidate by uncovering the 'why' behind his clients true needs. His talents encompass coaching for success, interviewing, negotiating, relationship building, and problem solving skills. Chris thrives on the success of finding the 'perfect match' for both his client and the talented hospitality professionals he works with. Connect on LinkedIn Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States and Canada have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals.