ICONIC SPANISH KING STREET RESTAURANT PATRIA IS REOPENING ITS DOORS THIS FALL BE A PART OF THE OPENING TEAM The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES Oversee all aspects of the daily operation of the kitchen and food production area Conduct and order inventories as required on food and beverage supplies Inspect deliveries, ensuring quality is to satisfaction Responsible for understanding the business operations inside the restaurant Motivate and coach kitchen staff Carry out on-going training to the high standards set by the Chef De Cuisine Understand and abide by the Health & Safety standards Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS Minimum 2-4 years of experience in similar role Excellent attention to detail with a creative flair Ability to work weekends, holidays, mornings and nights Must be energetic with a passion for food and a positive attitude Must be able to follow oral and written instructions Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
May 24, 2024
Full time
ICONIC SPANISH KING STREET RESTAURANT PATRIA IS REOPENING ITS DOORS THIS FALL BE A PART OF THE OPENING TEAM The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES Oversee all aspects of the daily operation of the kitchen and food production area Conduct and order inventories as required on food and beverage supplies Inspect deliveries, ensuring quality is to satisfaction Responsible for understanding the business operations inside the restaurant Motivate and coach kitchen staff Carry out on-going training to the high standards set by the Chef De Cuisine Understand and abide by the Health & Safety standards Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS Minimum 2-4 years of experience in similar role Excellent attention to detail with a creative flair Ability to work weekends, holidays, mornings and nights Must be energetic with a passion for food and a positive attitude Must be able to follow oral and written instructions Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship.
Bar Chica is currently hiring a SOUS CHEF to join our culinary team! Bar Chica is the sister restaurant of the renowned restaurant Patria. A casual, sophisticated, and upbeat venue, the menu is an eclectic mix of regional Spanish flavours offered in tapas-style. A cocktail list for any and every moment and a truly authentic Spanish wine list found nowhere else in the city, this new favourite serves both food & drinks until 2am everyday. The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES Oversee all aspects of the daily operation of the kitchen and food production area Conduct and order inventories as required on food and beverage supplies Inspect deliveries, ensuring quality is to satisfaction Responsible for understanding the business operations inside the restaurant Motivate and coach kitchen staff Carry out on-going training to the high standards set by the Chef De Cuisine Understand and abide by the Health & Safety standards Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS Minimum 2-4 years of experience in similar role Excellent attention to detail with a creative flair Ability to work weekends, holidays, mornings and nights Must be energetic with a passion for food and a positive attitude Must be able to follow oral and written instructions Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK / Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship. Job Types: Full-time, Permanent
May 24, 2024
Full time
Bar Chica is currently hiring a SOUS CHEF to join our culinary team! Bar Chica is the sister restaurant of the renowned restaurant Patria. A casual, sophisticated, and upbeat venue, the menu is an eclectic mix of regional Spanish flavours offered in tapas-style. A cocktail list for any and every moment and a truly authentic Spanish wine list found nowhere else in the city, this new favourite serves both food & drinks until 2am everyday. The SOUS CHEF will play a key role in supporting the restaurant vision for high quality food and ensuring that it is delivered, with a hands-on approach where required, in a professional, safe and efficient manner. DUTIES & RESPONSIBILITES Oversee all aspects of the daily operation of the kitchen and food production area Conduct and order inventories as required on food and beverage supplies Inspect deliveries, ensuring quality is to satisfaction Responsible for understanding the business operations inside the restaurant Motivate and coach kitchen staff Carry out on-going training to the high standards set by the Chef De Cuisine Understand and abide by the Health & Safety standards Follow all safety, sanitation, and food handling procedures; accountable for the cleanliness and maintenance of all equipment and stations SKILLS & QUALIFICATIONS Minimum 2-4 years of experience in similar role Excellent attention to detail with a creative flair Ability to work weekends, holidays, mornings and nights Must be energetic with a passion for food and a positive attitude Must be able to follow oral and written instructions Must exhibit a high degree of professionalism (i.e. punctuality, commitment to the job, well-groomed, mannerly, great team work etc.) Long periods of standing and walking is required Repetitive use of hands, dexterity, bending down WHY WORK FOR US? Competitive Wages Discounts at all ICONINK / Scale Hospitality Group Restaurants Corporate Goodlife Fitness Rates FUN Team and Culture Medical/Dental Group Health Benefits Training, Development and Education Reimbursement ICONINK recognizes its obligations under the Accessibility for Ontarians with Disabilities Act, 2005, and, upon request, will provide accommodation in the recruitment processes to the point of undue hardship. Job Types: Full-time, Permanent
Sous Chef The Epicurean is located at 84 Queen St in beautiful Niagara-on-the-Lake. We are looking for a strong Sous Chef that will be able to handle fast pace and be well versed in all aspects of the kitchen As a Sous Chef, you will consistently provide guests with great food and excellent experience. Must work well with other team members. 2-3 Sous Chef positions available Why you should work at The Epicurean: Salary: according to experience Tips Benefits We are looking for a skilled, passionate, enthusiastic Sous Chef and to complete our team and have experience in the field. In order to qualify for our Sous Chef, you must have the following requirements: Must have previous 2-3 years' experience in this field. Multitasking Skills Degree or Diploma in Culinary Follow the direction of the Exec Chef Prepares food for the restaurant, events and is a team leader for those under them Works under the direction of the owner when chef is absent to show strong leadership when working with others Maintains a high level of cleanliness and demonstrates by example when using proper handling of food techniques Provides a healthy and positive work environment Assists the chef in menu planning alongside with the owners Working effectively and putting food up simultaneously in timing accordance About The Epicurean Restaurant: Epicurean is dedicated to providing our clientele great seasonal foods and phenomenal local wines from Niagara's region. Our cuisine is mainly Mediterranean based on fresh food locally produced and cooked by a very talented culinary team. It has a warm ambiance and our goal is to meet all your dining needs. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Casual Atmosphere. Great Food. Excellent Service. Job Types: Full-time, Part-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: sous chef: 3 years (preferred) Work Location: In person
May 24, 2024
Full time
Sous Chef The Epicurean is located at 84 Queen St in beautiful Niagara-on-the-Lake. We are looking for a strong Sous Chef that will be able to handle fast pace and be well versed in all aspects of the kitchen As a Sous Chef, you will consistently provide guests with great food and excellent experience. Must work well with other team members. 2-3 Sous Chef positions available Why you should work at The Epicurean: Salary: according to experience Tips Benefits We are looking for a skilled, passionate, enthusiastic Sous Chef and to complete our team and have experience in the field. In order to qualify for our Sous Chef, you must have the following requirements: Must have previous 2-3 years' experience in this field. Multitasking Skills Degree or Diploma in Culinary Follow the direction of the Exec Chef Prepares food for the restaurant, events and is a team leader for those under them Works under the direction of the owner when chef is absent to show strong leadership when working with others Maintains a high level of cleanliness and demonstrates by example when using proper handling of food techniques Provides a healthy and positive work environment Assists the chef in menu planning alongside with the owners Working effectively and putting food up simultaneously in timing accordance About The Epicurean Restaurant: Epicurean is dedicated to providing our clientele great seasonal foods and phenomenal local wines from Niagara's region. Our cuisine is mainly Mediterranean based on fresh food locally produced and cooked by a very talented culinary team. It has a warm ambiance and our goal is to meet all your dining needs. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Casual Atmosphere. Great Food. Excellent Service. Job Types: Full-time, Part-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: sous chef: 3 years (preferred) Work Location: In person
Executive Sous Chef The Epicurean Restaurant is located in beautiful Niagara-on-the-Lake. Reopened in 2016 under new ownership-with a new staff and an exquisitely renovated inside dining room and a casual tucked-away, 100-seat open-air garden patio covered by a butternut tree during the summer. We offer mainly international cuisine _a la carte _menu, serving great seasonal food and phenomenal local Niagara region wines. _ What We Have to Offer _ Competitive salary, according to experience Open year-round Compatible work-team environment Gorgeous work setting with stylish, casual décor. _ Job Description _ We are looking to hire a highly skilled and experienced Executive Sous Chef to lead, oversee, and manage our kitchen operations and staff. Specific duties and responsibilities include: Training the kitchen staff, line cooks, and sous chefs Providing ongoing, constructive feedback and coaching Inspecting the food and overseeing the health and safety standards of the kitchen Cooking dishes yourself during rushes Preparing dishes for restaurant special events Acting as an influential team leader for those working with you Maintaining a high-level of cleanliness, and lead-by-example the proper food handling techniques Keeping a healthy and positive work outlook and restaurant/kitchen environment. _ Qualifications & Experience Required _ Culinary Arts Degree/Certificate, or equivalent kitchen experience Two or more years' experience as a Sous Chef, preferably in a senior role Exceptional interpersonal communication, leadership, and coaching skills. The Epicurean is dedicated to providing our clientele-including our own staff-a casual, warm, contemporary atmosphere, great seasonal cuisine, excellent service, phenomenal wines, and fresh food that is locally produced and exquisitely prepared by our talented culinary team. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Job Type: Full-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: executive sous chef: 3 years (preferred) Work Location: In person
May 24, 2024
Full time
Executive Sous Chef The Epicurean Restaurant is located in beautiful Niagara-on-the-Lake. Reopened in 2016 under new ownership-with a new staff and an exquisitely renovated inside dining room and a casual tucked-away, 100-seat open-air garden patio covered by a butternut tree during the summer. We offer mainly international cuisine _a la carte _menu, serving great seasonal food and phenomenal local Niagara region wines. _ What We Have to Offer _ Competitive salary, according to experience Open year-round Compatible work-team environment Gorgeous work setting with stylish, casual décor. _ Job Description _ We are looking to hire a highly skilled and experienced Executive Sous Chef to lead, oversee, and manage our kitchen operations and staff. Specific duties and responsibilities include: Training the kitchen staff, line cooks, and sous chefs Providing ongoing, constructive feedback and coaching Inspecting the food and overseeing the health and safety standards of the kitchen Cooking dishes yourself during rushes Preparing dishes for restaurant special events Acting as an influential team leader for those working with you Maintaining a high-level of cleanliness, and lead-by-example the proper food handling techniques Keeping a healthy and positive work outlook and restaurant/kitchen environment. _ Qualifications & Experience Required _ Culinary Arts Degree/Certificate, or equivalent kitchen experience Two or more years' experience as a Sous Chef, preferably in a senior role Exceptional interpersonal communication, leadership, and coaching skills. The Epicurean is dedicated to providing our clientele-including our own staff-a casual, warm, contemporary atmosphere, great seasonal cuisine, excellent service, phenomenal wines, and fresh food that is locally produced and exquisitely prepared by our talented culinary team. During the summer, there are 100 patio seats gorgeously covered by a butternut tree. Job Type: Full-time Schedule: 10 hour shift Day shift Evening shift Supplemental pay types: Tips Ability to commute/relocate: Niagara-on-the-Lake, ON L0S 1J0: reliably commute or plan to relocate before starting work (required) Education: AEC / DEP or Skilled Trade Certificate (preferred) Experience: executive sous chef: 3 years (preferred) Work Location: In person
Job Description Job Description SOUS CHEF - YOUYU Location : Location US-VA-Bristol Job ID 4 Department Food & Beverage - Salaried Overview POSITION SUMMARY: The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve Hard Rock Casino service goals. Responsibilities ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. Maintains department objectives, standards, guidelines and budget to ensure proper management of department. Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards. Assists in developing menu changes to ensure variety and food quality. Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements. Operates, maintains and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis. Attend and participate in meetings, completing follow-up as assigned. Perform work regularly and predictably. Responsible for cleaning and sanitizing work and public spaces. Other duties as assigned. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): Must obtain and maintain all licenses / certifications per Federal, State, and Virginia Lottery. Must successfully pass background check. Must successfully pass drug screening. Must be at least twenty-one (21) years of age. Must be able to work holidays and weekends, as well as flexible shifts. KNOWLEDGE OF: Pertinent federal, state, and local laws, codes, and regulations. Standard safety and sanitation practices for food and beverage service. Food, food product, food preparation, etc. Standard safety and sanitation practices for food and beverage service. How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood. Complete understanding of kitchen operations. Demonstrated organizational skills, budgeting experience and full understanding of financials. ABILITY TO: Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. Communicate clearly and concisely, both orally and in writing. Be flexible to work varying shifts and time schedules as needed. Deliver programs which create a service level of excellence for internal and external guests. Communicate effectively with all levels of team members and outside contacts. Act professionally with a constantly changing internal and external environment. Monitor and control cash flow and security of assets. Link scheduling to customer flow. Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible. Use all tools associated with the position including but not limited to knives, slicers and choppers. Review and comprehend recipes and other necessary documentation. Inspect quality of all food items.
May 24, 2024
Full time
Job Description Job Description SOUS CHEF - YOUYU Location : Location US-VA-Bristol Job ID 4 Department Food & Beverage - Salaried Overview POSITION SUMMARY: The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction. Coordinates with front-of-the-house staff to ensure effective coordination of service in order to achieve Hard Rock Casino service goals. Responsibilities ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Creates an atmosphere that induces guests to make Hard Rock Casino Northern Indiana their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members in order to provide superior guest service. Hires, trains, motivates, evaluates and supervises staff to ensure that team members receive adequate guidance and resources to accomplish established objectives. Establishes and maintains training and development procedures to ensure superior guest service standards are achieved. Maintains department objectives, standards, guidelines and budget to ensure proper management of department. Monitors food purchasing, staffing, food preparation and food inventory in order to control food and labor cost and waste, ensuring adherence to the budget. Monitors and evaluates food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards. Assists in developing menu changes to ensure variety and food quality. Monitors and advises on storage of food items to ensure quality of food and compliance with health requirements. Operates, maintains and oversees operation of all kitchen equipment, including, but not limited to slicers, grinders, patty machines on a daily basis. Attend and participate in meetings, completing follow-up as assigned. Perform work regularly and predictably. Responsible for cleaning and sanitizing work and public spaces. Other duties as assigned. Qualifications EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) This knowledge and these abilities are typically acquired through a minimum of 8 years progressive food preparation experience, or through the completion of a culinary arts degree or accredited apprenticeship and 4 years of progressive food preparation experience with at least 1 year in a supervisory capacity. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc): Must obtain and maintain all licenses / certifications per Federal, State, and Virginia Lottery. Must successfully pass background check. Must successfully pass drug screening. Must be at least twenty-one (21) years of age. Must be able to work holidays and weekends, as well as flexible shifts. KNOWLEDGE OF: Pertinent federal, state, and local laws, codes, and regulations. Standard safety and sanitation practices for food and beverage service. Food, food product, food preparation, etc. Standard safety and sanitation practices for food and beverage service. How to prepare stocks, soups, mother sauces, all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood. Complete understanding of kitchen operations. Demonstrated organizational skills, budgeting experience and full understanding of financials. ABILITY TO: Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. Communicate clearly and concisely, both orally and in writing. Be flexible to work varying shifts and time schedules as needed. Deliver programs which create a service level of excellence for internal and external guests. Communicate effectively with all levels of team members and outside contacts. Act professionally with a constantly changing internal and external environment. Monitor and control cash flow and security of assets. Link scheduling to customer flow. Observe and direct actions of subordinates monitor all activity within the dining room and to inspect and maintain areas for which responsible. Use all tools associated with the position including but not limited to knives, slicers and choppers. Review and comprehend recipes and other necessary documentation. Inspect quality of all food items.
Sunriver Brewing Company - Oakway Pub
Eugene, Oregon
Sous Chef - Oakway Pub Company Overview: Sunriver Brewing Company is a family-owned business founded in Central Oregon in 2012. Almost 300 team members represent four pubs and a brewery located in Central Oregon with an additional pub in Eugene. We are dedicated to awesome craft beer, delicious food, and engaging service. We're looking for a Sous Chef to join our team and operations at our Oakway Pub in Eugene. Sous Chef - Position Summary: In this position, you will act as the second in command of our kitchen, following and enforcing our Pub Chef's requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. Your duties will include hiring new employees and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes. Sous Chef - Major Areas of Responsibility: Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Hire and train new kitchen employees to meet restaurant and kitchen standards and evaluate their performance. Create schedules for kitchen employees Adhere to and implement sanitation regulations and safety regulations. Manage the kitchen team in the Pub Chef's absence. Assessing the quality of delivered food supplies to ensure that it meets restaurant standards. All other duties as assigned. S ous Chef - Job Requirements & Skills: Food Handler's Permit A minimum of 2 years' experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Benefits: Complimentary Shift Meal Discounted Shift Beer Complimentary Packaged Beer Monthly Dining Stipend Food Discounts at all Sunriver Brewing Company Pubs Quarterly cell phone stipend Medical, dental, vision, life insurance Retail Discounts Paid Vacation OR Sick Leave Weekly Pay Days JB.0.00.LN
May 23, 2024
Full time
Sous Chef - Oakway Pub Company Overview: Sunriver Brewing Company is a family-owned business founded in Central Oregon in 2012. Almost 300 team members represent four pubs and a brewery located in Central Oregon with an additional pub in Eugene. We are dedicated to awesome craft beer, delicious food, and engaging service. We're looking for a Sous Chef to join our team and operations at our Oakway Pub in Eugene. Sous Chef - Position Summary: In this position, you will act as the second in command of our kitchen, following and enforcing our Pub Chef's requirements and guidelines. Our ideal candidate is a creative professional who is willing to participate in creating delicious seasonal menus and meal designs. Your duties will include hiring new employees and developing new menu options. You should have excellent communication skills with in-depth knowledge of several cooking methods, ingredients, equipment, and processes. Sous Chef - Major Areas of Responsibility: Develop new menu options based on seasonal changes and customer demand. Assist with the preparation and planning of meal designs. Ensure that kitchen activities operate in a timely manner. Monitor and record inventory, and if necessary, order new supplies. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating. Hire and train new kitchen employees to meet restaurant and kitchen standards and evaluate their performance. Create schedules for kitchen employees Adhere to and implement sanitation regulations and safety regulations. Manage the kitchen team in the Pub Chef's absence. Assessing the quality of delivered food supplies to ensure that it meets restaurant standards. All other duties as assigned. S ous Chef - Job Requirements & Skills: Food Handler's Permit A minimum of 2 years' experience in a similar role. Strong knowledge of cooking methods, kitchen equipment, and best practices. Good understanding of MS Office and restaurant software programs. Teamwork-oriented with outstanding leadership abilities. Excellent communication and interpersonal skills. Benefits: Complimentary Shift Meal Discounted Shift Beer Complimentary Packaged Beer Monthly Dining Stipend Food Discounts at all Sunriver Brewing Company Pubs Quarterly cell phone stipend Medical, dental, vision, life insurance Retail Discounts Paid Vacation OR Sick Leave Weekly Pay Days JB.0.00.LN
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 23, 2024
Full time
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Earl's Kitchen + Bar
Kelowna, British Columbia (BC)
Employer: Earls Kitchen + Bar Vacancies: 1 Job details Location: - 211 Bernard Ave, Kelowna, BC, V1Y 6N2 Salary: - $42,640 annually / 40.00 hours per Week Terms of employment: - Permanent employment, Full time - Early Morning, Evening, Flexible Hours, Morning, Night, Shift, Weekend Benefits: Health, Financial and Other - Health benefits: Group insurance benefits that are available after 4-weeks of employment. This includes a combination of Dental plan, Disability benefits, Health care plan, Vision care coverage. - Financial benefits: Gratuities that can range from $4-$7 dollars per hour. - Other benefits: Team building opportunities. Start date: - Starts as soon as possible. Languages: - English Education: - No degree, certificate or diploma Experience - 1 year to less than 2 years Work setting: - Restaurant and food service Responsibilities Tasks - Demonstrate new cooking techniques and new equipment to cooking staff - Supervise activities of specialist chefs, chefs, cooks and other kitchen workers - Instruct cooks in preparation, cooking, garnishing and presentation of food - Prepare and cook complete meals and specialty foods for events such as banquets - Supervise cooks and other kitchen staff - Requisition food and kitchen supplies - Plan menus and ensure food meets quality standards - Prepare dishes for customers with food allergies or intolerances - Train staff in preparation, cooking and handling of food - Leading/instructing individuals - Prepare and cook complete meals or individual dishes and foods - Supervise kitchen staff and helpers - Inspect kitchens and food service areas - Clean kitchen and work areas Additional information Transportation/travel information: - Public transportation is available. Work conditions and physical capabilities: - Fast-paced environment - Work under pressure - Tight deadlines - Handling heavy loads - Physically demanding - Attention to detail - Combination of sitting, standing, walking - Standing for extended periods - Bending, crouching, kneeling Personal suitability - Leadership - Dependability - Efficient interpersonal skills - Excellent oral communication - Flexibility - Initiative - Organized - Reliability - Team player How to apply: By email: By mail: 211 Bernard Ave, Kelowna, BC, V1Y 6N2
May 23, 2024
Employer: Earls Kitchen + Bar Vacancies: 1 Job details Location: - 211 Bernard Ave, Kelowna, BC, V1Y 6N2 Salary: - $42,640 annually / 40.00 hours per Week Terms of employment: - Permanent employment, Full time - Early Morning, Evening, Flexible Hours, Morning, Night, Shift, Weekend Benefits: Health, Financial and Other - Health benefits: Group insurance benefits that are available after 4-weeks of employment. This includes a combination of Dental plan, Disability benefits, Health care plan, Vision care coverage. - Financial benefits: Gratuities that can range from $4-$7 dollars per hour. - Other benefits: Team building opportunities. Start date: - Starts as soon as possible. Languages: - English Education: - No degree, certificate or diploma Experience - 1 year to less than 2 years Work setting: - Restaurant and food service Responsibilities Tasks - Demonstrate new cooking techniques and new equipment to cooking staff - Supervise activities of specialist chefs, chefs, cooks and other kitchen workers - Instruct cooks in preparation, cooking, garnishing and presentation of food - Prepare and cook complete meals and specialty foods for events such as banquets - Supervise cooks and other kitchen staff - Requisition food and kitchen supplies - Plan menus and ensure food meets quality standards - Prepare dishes for customers with food allergies or intolerances - Train staff in preparation, cooking and handling of food - Leading/instructing individuals - Prepare and cook complete meals or individual dishes and foods - Supervise kitchen staff and helpers - Inspect kitchens and food service areas - Clean kitchen and work areas Additional information Transportation/travel information: - Public transportation is available. Work conditions and physical capabilities: - Fast-paced environment - Work under pressure - Tight deadlines - Handling heavy loads - Physically demanding - Attention to detail - Combination of sitting, standing, walking - Standing for extended periods - Bending, crouching, kneeling Personal suitability - Leadership - Dependability - Efficient interpersonal skills - Excellent oral communication - Flexibility - Initiative - Organized - Reliability - Team player How to apply: By email: By mail: 211 Bernard Ave, Kelowna, BC, V1Y 6N2
Job Description Job Description Tetherow Resort has an immediate opening for an Outlet Sous Chef! Why Tetherow? At Tetherow we energize and inspire our members and guests to live, explore, play and connect, and we encourage the same for our team members. We know our team members are our greatest ambassadors and are critical to our success, and we take pride in providing a beautiful environment where they can learn, grow, and thrive while working together to deliver an exceptional experience. We invite you to explore a career with us and join in the fun! Who you are • You are energetic, inspiring and adventurous and love to have fun while you re at work • You enjoy going above and beyond for your team and guests • You have a minimum of two years of experience working as a cook in a commercial kitchen • You are self-motivated with excellent organizational skills and attention to detail • You thrive in a fast-paced kitchen and have experience managing multiple cooks • You have restaurant and banquet experience • You enjoy preparing exceptional food in a timely, courteous and accurate manner • You have a clear and varied understanding of various dietary needs, cuisines, techniques and culinary trends • You are ServSafe certified • You are able to work evenings, nights, weekends and holidays What you ll do • Ensure the culinary team serves quality food in a timely, courteous, and accurate manner • Responsible for providing phenomenal service and experiences to all members and guests • Assist Food & Beverage Managers in managing daily food preparation and execution of meal periods while minimizing waste and spoilage • Manage cleanliness and organization of all walk-in and reach-in refrigerators and dry good storage areas • Receive product and supplies, insuring quality of product received is up to standard or arrange for rejected product to be returned or credited by purveyors • Maintains clean and sanity food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes • Consistently checks the temperatures of foods and follows proper procedures in regards to chilling, reheating and holding food • Maintains cleaning standard checklists and performs final inspection of all side duties and closing responsibilities • Acts as Kitchen Manager on Duty when Food & Beverage Managers are absent and manages administrative duties when they are on an extended leave • Assist in purchasing decisions (food, paper goods, supplies) for the department, as well as assisting in Inventory management, coordination/cross utilization of inventory between departments, recipe and menu development and plate design Extra Perks! • Medical, dental and vision insurance coverage for eligible employees • 401(k) plan with Company match • Paid time off • Golf privileges • Discounts at Tetherow Restaurants & Golf Shop • $5 Employee Breakfast & Lunch Meals from The Row • Employee referral bonuses • Work in one of the most beautiful settings in Central Oregon! What are you waiting for? Click here, apply and join the team: Compensation details: 0 Yearly Salary PI691f864857ab-0178
May 23, 2024
Full time
Job Description Job Description Tetherow Resort has an immediate opening for an Outlet Sous Chef! Why Tetherow? At Tetherow we energize and inspire our members and guests to live, explore, play and connect, and we encourage the same for our team members. We know our team members are our greatest ambassadors and are critical to our success, and we take pride in providing a beautiful environment where they can learn, grow, and thrive while working together to deliver an exceptional experience. We invite you to explore a career with us and join in the fun! Who you are • You are energetic, inspiring and adventurous and love to have fun while you re at work • You enjoy going above and beyond for your team and guests • You have a minimum of two years of experience working as a cook in a commercial kitchen • You are self-motivated with excellent organizational skills and attention to detail • You thrive in a fast-paced kitchen and have experience managing multiple cooks • You have restaurant and banquet experience • You enjoy preparing exceptional food in a timely, courteous and accurate manner • You have a clear and varied understanding of various dietary needs, cuisines, techniques and culinary trends • You are ServSafe certified • You are able to work evenings, nights, weekends and holidays What you ll do • Ensure the culinary team serves quality food in a timely, courteous, and accurate manner • Responsible for providing phenomenal service and experiences to all members and guests • Assist Food & Beverage Managers in managing daily food preparation and execution of meal periods while minimizing waste and spoilage • Manage cleanliness and organization of all walk-in and reach-in refrigerators and dry good storage areas • Receive product and supplies, insuring quality of product received is up to standard or arrange for rejected product to be returned or credited by purveyors • Maintains clean and sanity food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes • Consistently checks the temperatures of foods and follows proper procedures in regards to chilling, reheating and holding food • Maintains cleaning standard checklists and performs final inspection of all side duties and closing responsibilities • Acts as Kitchen Manager on Duty when Food & Beverage Managers are absent and manages administrative duties when they are on an extended leave • Assist in purchasing decisions (food, paper goods, supplies) for the department, as well as assisting in Inventory management, coordination/cross utilization of inventory between departments, recipe and menu development and plate design Extra Perks! • Medical, dental and vision insurance coverage for eligible employees • 401(k) plan with Company match • Paid time off • Golf privileges • Discounts at Tetherow Restaurants & Golf Shop • $5 Employee Breakfast & Lunch Meals from The Row • Employee referral bonuses • Work in one of the most beautiful settings in Central Oregon! What are you waiting for? Click here, apply and join the team: Compensation details: 0 Yearly Salary PI691f864857ab-0178
What perks can you expect?: / Competitive perks & wages / Referral and end-of-season bonus available / FREE staff housing / Access to iconic National Park experiences / Fun staff events and parties / Industry discounts / Training to help your career grow What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What is the compensation for this role?: $23.00 per hour What will you do in this job?: This is a remote, boat-in position located in Kenai Fjords National Park. Due to this, all positions at KFWL require assisting in other departments. Coordinates activities of and directs training of prep cooks and kitchen stewards engaged in preparing and cooking foods to ensure an efficient and profitable food service. The Sous Chef is responsible for overseeing the operation of Kenai Fjords Wilderness Lodge and Day Lodge on a remote island in the absence and by direction of the Executive Chef. The Sous Chef ensures guests receive high quality lodging and dining experience. The Sous Chef, as directed by the Chef, coordinates and facilitates that the island is safe and highly enjoyable for guests, facilities are clean and well maintained, necessary supplies are on hand, and waste is minimized. Major Activities (Typical Duties/Responsibilities): Provide excellent customer service to guests and other team members Make sound judgments and anticipate issues and opportunities Handle comments, complaints and concern, with a high level of efficiency and in the best interest of the guest Work closely with all other departments to ensure overall guest satisfaction Ensure that guests' special needs are met Greet arriving/departing guests in a professional and pleasant manner Be knowledgeable of daily functions or activities occurring at the Lodge and in area to answer guests' questions Assist with planning menus for all meals that create an exceptional dining environment that is compatible with the island experience, allow options for guests with special dietary needs, and manage costs Primarily responsible to prepare, cook, and clean after all meals are served in the wilderness lodge, including washing dishes Establish and maintain a positive relationship with guests. Ensure that they know what to expect, and how to express concerns and questions Work with the Chef, Day Lodge Lead, SWL Executive Chef, and KFT Warehouse Manager to ensure that supplies are ordered, received, stored and inventoried properly so that guest satisfaction and safety are maintained and costs are managed Maintain clean and sanitary food preparation facilities. Keep kitchen, food preparation and storage areas in strict adherence with health regulations Coordinate and assist the Chef in ordering, special island events, scheduling, staffing and safety training in order to foster exceptional teamwork and improve the customer experience Coordinate with the island Maintenance Team to accomplish periodic and special maintenance projects in order to ensure facilities are safe, clean, and compatible with the KFWL product Work with Seward based managers to ensure that the island is prepared for guests and that special requirements are met consistently Conduct other duties as required, including opening and closing duties, coordination of employee meals, day lodge support, ordering materials and other tasks Plans or 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 dynamics of menus Estimates food consumption, and purchases requisitions food stuffs and kitchen supplies Supervises cooks and other kitchen personnel and coordinates their assignments to ensure economical and timely food production and safety Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Arrive to work on time, ready to work, dressed in clean uniform, with a neat and clean appearance Familiarizes newly hired staff with practices of kitchen and assists in continuous training Participate in emergency response activities including firefighting, emergency medical activities (within an employee's training limitations) and other incidents Other duties as assigned What skills and experience do you need for this job?: Current CPR and First Aid Training for Alcohol Professionals (TAPs) certification ServSafe Food Protection Manager certificate preferred Knowledge of proper food handling and preparations standards Strong communication and interpersonal skills Culinary School graduate or previous experience as a cook or supervisor in food service operations, or equivalent combination of experience and training What will your work environment be like?: We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
May 23, 2024
Full time
What perks can you expect?: / Competitive perks & wages / Referral and end-of-season bonus available / FREE staff housing / Access to iconic National Park experiences / Fun staff events and parties / Industry discounts / Training to help your career grow What will be your daily pursuit?: Deep down, our mission and values make us who we are as a team. This is what we strive for in all of the connections we create for our guests and for each other. What is the compensation for this role?: $23.00 per hour What will you do in this job?: This is a remote, boat-in position located in Kenai Fjords National Park. Due to this, all positions at KFWL require assisting in other departments. Coordinates activities of and directs training of prep cooks and kitchen stewards engaged in preparing and cooking foods to ensure an efficient and profitable food service. The Sous Chef is responsible for overseeing the operation of Kenai Fjords Wilderness Lodge and Day Lodge on a remote island in the absence and by direction of the Executive Chef. The Sous Chef ensures guests receive high quality lodging and dining experience. The Sous Chef, as directed by the Chef, coordinates and facilitates that the island is safe and highly enjoyable for guests, facilities are clean and well maintained, necessary supplies are on hand, and waste is minimized. Major Activities (Typical Duties/Responsibilities): Provide excellent customer service to guests and other team members Make sound judgments and anticipate issues and opportunities Handle comments, complaints and concern, with a high level of efficiency and in the best interest of the guest Work closely with all other departments to ensure overall guest satisfaction Ensure that guests' special needs are met Greet arriving/departing guests in a professional and pleasant manner Be knowledgeable of daily functions or activities occurring at the Lodge and in area to answer guests' questions Assist with planning menus for all meals that create an exceptional dining environment that is compatible with the island experience, allow options for guests with special dietary needs, and manage costs Primarily responsible to prepare, cook, and clean after all meals are served in the wilderness lodge, including washing dishes Establish and maintain a positive relationship with guests. Ensure that they know what to expect, and how to express concerns and questions Work with the Chef, Day Lodge Lead, SWL Executive Chef, and KFT Warehouse Manager to ensure that supplies are ordered, received, stored and inventoried properly so that guest satisfaction and safety are maintained and costs are managed Maintain clean and sanitary food preparation facilities. Keep kitchen, food preparation and storage areas in strict adherence with health regulations Coordinate and assist the Chef in ordering, special island events, scheduling, staffing and safety training in order to foster exceptional teamwork and improve the customer experience Coordinate with the island Maintenance Team to accomplish periodic and special maintenance projects in order to ensure facilities are safe, clean, and compatible with the KFWL product Work with Seward based managers to ensure that the island is prepared for guests and that special requirements are met consistently Conduct other duties as required, including opening and closing duties, coordination of employee meals, day lodge support, ordering materials and other tasks Plans or 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 dynamics of menus Estimates food consumption, and purchases requisitions food stuffs and kitchen supplies Supervises cooks and other kitchen personnel and coordinates their assignments to ensure economical and timely food production and safety Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Arrive to work on time, ready to work, dressed in clean uniform, with a neat and clean appearance Familiarizes newly hired staff with practices of kitchen and assists in continuous training Participate in emergency response activities including firefighting, emergency medical activities (within an employee's training limitations) and other incidents Other duties as assigned What skills and experience do you need for this job?: Current CPR and First Aid Training for Alcohol Professionals (TAPs) certification ServSafe Food Protection Manager certificate preferred Knowledge of proper food handling and preparations standards Strong communication and interpersonal skills Culinary School graduate or previous experience as a cook or supervisor in food service operations, or equivalent combination of experience and training What will your work environment be like?: We wake up every day to greet glaciers, mountain peaks and pristine lakes. At Pursuit, we live the dream. We're united by an intrinsic love of exploring that can't be confined by physical borders. Together, Pursuit team members and guests create inspiring memories they will share with their friends and families for years to come. It's all about sharing our amazing destinations. Closing: Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics. Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the USA to apply and join our inclusive team! We are working to eliminate barriers for applicants and team members from equity-deserving groups. If you can't apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at We thank all candidates for their interest, however, please note that only applicants selected for further consideration will be contacted.
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 22, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-Time position ranging from $50K-$55K DOE with benefits. Located in Santa Fe, NM. Working out of our the Inn & Spa at Loretto. We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. HC3 Requirements: Qualifications: High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. Compensation details: 0 Hourly Wage PIabac83f97d89-1138
May 22, 2024
Full time
Description:WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Full-Time position ranging from $50K-$55K DOE with benefits. Located in Santa Fe, NM. Working out of our the Inn & Spa at Loretto. We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico! Position Purpose: The Sous Chef will prepare signature dishes under the direction of an Executive Chef and ensure that food comes out simultaneously, in a high quality and timely fashion. They will fill in for the Executive Chef in planning and directing food prep and culinary activities and perform management responsibilities as well. The Sous Chef is an essential support to the Front of House team in creating unforgettable dining experiences for guests. Supervisory Responsibilities: Line Cooks, Prep Cooks, Dishwashers Essential Duties and Functions/Responsibilities/Tasks: Work under direction of Executive Chef. Communicate daily with Kitchen leadership regarding job assignments and required timeframe. Maintain high level of positive and professional approach with coworkers and guests. Fill in for the Executive Chef in planning and directing food preparation and culinary activities, including estimates of food requirements and food/labor costs. Perform management responsibilities according to policies and applicable laws, including recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems. Help in the preparation and design of menus. Produce high quality plates both design and taste wise. Willing to work a station during service when the Executive Chef is expediting. Ensure that the kitchen operates in a timely way. Resourcefully solve any issues that arise and seize control of any problematic situation. Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff. Order supplies to stock inventory appropriately. Ensure that food comes out simultaneously, in high quality and in a timely fashion that meets Heritage quality standards. Other duties as assigned consistent with the functions of this position as needed at the property. HC3 Requirements: Qualifications: High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience. 2-3 years of kitchen management or equivalent combination of education and experience; luxury branded hospitality experience preferred. New Mexico Food Handler Certification and ServSafe Manager Certification. Ability to work on your feet in humid kitchen environment for eight hours or more. Must be able to lift/push/reach for/carry 30+ pounds frequently. Excellent verbal communication and ability to multitask. Compensation details: 0 Hourly Wage PIabac83f97d89-1138
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 22, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'un des établissements les plus réputés à Montréal, reconnu à l'échelle locale et mondiale. o Un environnement branché et haut de gamme à quelques pas d'une station de métro dans le cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes quarts de travail. o Un environnement où l'équilibre entre le travail et la vie personnelle est encouragé, avec la possibilité d'horaires flexibles. o Une réduction exceptionnelle de 50 % dans tous les établissements faisant parti de Corner Collection pour toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif pour les membres de l'équipe Corner à temps plein, après 3 mois de service. o L'accès à un programme de reconnaissance, des événements festifs et des activités de renforcement de l'esprit d'équipe. POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! _ Type d'emploi : Temps plein Rémunération : ,00$ à ,00$ par an Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Expérience: sous-chef: 3 ans (Souhaité) Langue: Français (Obligatoire) Lieu du poste : En présentiel
May 22, 2024
Full time
Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'un des établissements les plus réputés à Montréal, reconnu à l'échelle locale et mondiale. o Un environnement branché et haut de gamme à quelques pas d'une station de métro dans le cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes quarts de travail. o Un environnement où l'équilibre entre le travail et la vie personnelle est encouragé, avec la possibilité d'horaires flexibles. o Une réduction exceptionnelle de 50 % dans tous les établissements faisant parti de Corner Collection pour toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif pour les membres de l'équipe Corner à temps plein, après 3 mois de service. o L'accès à un programme de reconnaissance, des événements festifs et des activités de renforcement de l'esprit d'équipe. POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! _ Type d'emploi : Temps plein Rémunération : ,00$ à ,00$ par an Horaires de travail : Fins de semaine au besoin Quart de jour Quart de soir Expérience: sous-chef: 3 ans (Souhaité) Langue: Français (Obligatoire) Lieu du poste : En présentiel
Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'un des établissements les plus réputés à Montréal, reconnu à l'échelle locale et mondiale. o Un environnement branché et haut de gamme à quelques pas d'une station de métro dans le cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes quarts de travail. o Un environnement où l'équilibre entre le travail et la vie personnelle est encouragé, avec la possibilité d'horaires flexibles. o Une réduction exceptionnelle de 50 % dans tous les établissements faisant parti de Corner Collection pour toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif pour les membres de l'équipe Corner à temps plein, après 3 mois de service. o L'accès à un programme de reconnaissance, des événements festifs et des activités de renforcement de l'esprit d'équipe. POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! Type d'emploi : Temps plein Rémunération : à partir de ,00$ par an Avantages : Assurance Dentaire Nourriture à Prix Réduit ou Gratuite Stationnement sur place Formation: DEP/ AEC ou Certificat (Souhaité) Expérience: sous-chef: 3 ans (Souhaité) Lieu du poste : En présentiel
May 22, 2024
Full time
Nous recherchons un.e sous-chef.fe passionné.e pour rejoindre l'équipe de Corner Collection , une collection primée d'hôtels-boutique, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Bien que nos racines remontent à plusieurs décennies, Corner Collection est en pleine expansion et est déterminée être un leader à l'échelle mondiale dans le domaine de l'hôtellerie et la restauration en veillant à ce que chaque invité.e vive une expérience sur mesure absolument mémorable. Nos établissements phares, l'Hôtel Nelligan et l'Hôtel Place d'Armes ont été classés meilleurs hôtels urbains au Canada par le prestigieux magazine Travel & Leisure - Best Awards 2023. Chez Corner Collection, nous sommes animés par une raison d'être collective : créer des moments qui captivent, inspirent et réjouissent nos invité.e.s à chaque visite. Nous favorisons une culture inclusive et collaborative, qui se fait sentir dans tous les secteurs de notre organisation. L'excellence, l'innovation et le design sont mis en valeur dans tout ce que nous faisons. La nourriture que nous servons, les salles que nous aménageons et l'expérience que nous offrons sont bien pensées, agréables à l'œil et captivantes pour les sens. TON RÔLE CRUCIAL o Aider le chef exécutif à diriger une équipe de cuisine nombreuse et dynamique. o Proposer des saveurs alléchantes et des plats de qualité supérieure à nos invité.e.s en supervisant une section de notre cuisine gastronomique à haut volume. o Accompagner, former, encadrer et développer une équipe de cuisine dévouée et passionnée. o Créer un environnement respectueux et inclusif qui accueille et soutient des gens de toutes origines et leur permet d'atteindre leur plein potentiel. o Encourager l'engagement et la fidélisation de l'équipe Corner par le biais de la formation, la reconnaissance et un coaching constant. o Gérer le budget de manière efficace et professionnelle et participer activement aux activités de gestion de la cuisine. o Travailler en étroite collaboration avec notre chef exécutif et les autres sous-chef.fes sur des idées et des techniques qui rendront notre cuisine authentique, créative et distinctive. o Veiller au bon déroulement des opérations, à l'excellence du service et au respect des normes d'hygiène alimentaire. Bien entendu, cette liste n'est pas exhaustive, nous attendons de toi de la polyvalence ! NOUS AVONS BESOIN DE TOI SI o La passion te caractérise ; tu es énergique et profesionnel.le, tu fais preuve d'un grand enthousiasme et d'une positivité contagieuse. o Tu adoptes un état d'esprit qui stimule l'innovation, la curiosité et l'imputabilité. o Tu es passionné.e par l'apprentissage et le dépassement de soi ce qui te motive à préparer les meilleurs plats qui soient. o Tu es humble, ouvert.e aux idées diverses et crois en la puissance de notre force collective pour atteindre des objectifs ambitieux en équipe. o Tu fais preuve d'un leadership naturel et tu es déterminé.e à avoir un impact positif sur les personnes avec lesquelles tu interagis, en leur laissant une impression positive. o Tu es discipliné.e et axé.e sur les processus, mais tu es également capable de travailler avec souplesse et calme. o Tu es en mesure prendre charge d'un projet : tu as un esprit ambitieux qui stimule l'innovation, la curiosité et la responsabilité. o Tu fais en sorte que les gens se sentent bien - nos invité.e.s, les membres de l'équipe Corner et la communauté dans laquelle tu vis et tu travailles. o Tu t'efforces toujours d'offrir à nos invité.e.s un service personnalisé, unique et mémorable qui les incitera à revenir chez nous. o Tu es titulaire d'un DEP ou d'un DEC en cuisine professionnelle. o Tu as un minimum de deux ans d'expérience dans une cuisine à haut volume et tu es disponible pour travailler sur des quarts de travail rotatifs de jour, de soir ou de fins de semaine. o Tu es fier.e de maintenir une apparence professionnelle soignée dans un uniforme propre. o Tu es capable de t'exprimer en français et en anglais pour servir notre clientèle internationale. CE QUE NOUS T'OFFRONS o Avoir la chance unique de travailler dans l'un des établissements les plus réputés à Montréal, reconnu à l'échelle locale et mondiale. o Un environnement branché et haut de gamme à quelques pas d'une station de métro dans le cœur du Vieux-Montréal. o Un salaire concurrentiel et des récompenses qui visent à reconnaître le dépassement de soi et les comportements positifs faisant rayonner notre raison d'être et nos valeurs. o L'accès à un repas à prix réduit pendant tes quarts de travail. o Un environnement où l'équilibre entre le travail et la vie personnelle est encouragé, avec la possibilité d'horaires flexibles. o Une réduction exceptionnelle de 50 % dans tous les établissements faisant parti de Corner Collection pour toi et tes proches. o De nombreuses occasions de progresser et d'atteindre ton plein potentiel - nous sommes en pleine expansion et nous désirons que les gens passionnés et motivés grandissent avec nous. o Des rabais sur ta carte mensuelle Opus de la STM (un minimum d'un mois de transport en commun gratuit par année). o Une assurance collective et REER collectif pour les membres de l'équipe Corner à temps plein, après 3 mois de service. o L'accès à un programme de reconnaissance, des événements festifs et des activités de renforcement de l'esprit d'équipe. POUR EN SAVOIR PLUS SUR NOUS Née à Montréal, Corner Collection croit que les moments de bien-être sont l'essence même de la vie. Corner est une collection primée d'hôtels-boutiques, de restaurants et de spas qui éveillent les sens grâce à des expériences qui nourrissent l'âme. Notre collection de propriétés haut de gamme comprend actuellement l'Hôtel Nelligan, l'Hôtel Place d'Armes, Rainspa, Brasserie 701, Kyo Bar Japonais, Modavie, Mama C et Méchant Bœuf, et plusieurs autres à venir! Type d'emploi : Temps plein Rémunération : à partir de ,00$ par an Avantages : Assurance Dentaire Nourriture à Prix Réduit ou Gratuite Stationnement sur place Formation: DEP/ AEC ou Certificat (Souhaité) Expérience: sous-chef: 3 ans (Souhaité) Lieu du poste : En présentiel
La Cage te veux dans l'équipe! Prêt pour un nouveau défi ? Intéressé à progresser et à te développer ? Joins-toi à nous pour développer tes qualités de leader et communiquer ta passion à ton équipe. On t'offre : Salaire annuel et bonification trimestrielle 3 semaines de vacances et congés fériés payés Repas gratuit Bourses d'études Forfaits cellulaires avantageux Rabais aux employés sur les repas et les produits d'épicerie Rabais sur les assurances auto et habitation Régime volontaire d'épargne retraite Programme d'assurance collective, incluant le dentiste ! Programme d'aide aux employés Ton rôle consistera à : Superviser les activités de la cuisine et de la ligne de production Préparer, assembler et monter les plats en respectant les normes du restaurant Veiller au maintien des règles d'hygiène et de salubrité en vigueur Le salaire offert varie en fonction de l'expérience. Type d'emploi : Temps plein, Permanent Avantages : Assurance Dentaire Assurance Invalidité Assurance Maladie Complémentaire Assurance Vie Assurance Vision Congés payés Nourriture à Prix Réduit ou Gratuite Programme d'Aide aux Employés REER Collectif Stationnement sur place Horaires de travail : 8 Heures Fins de semaine au besoin Quart de jour Quart de soir Expérience: Travail en cuisine: 2 ans (Obligatoire) sous-chef: 2 ans (Obligatoire) Lieu du poste : En présentiel
May 22, 2024
Full time
La Cage te veux dans l'équipe! Prêt pour un nouveau défi ? Intéressé à progresser et à te développer ? Joins-toi à nous pour développer tes qualités de leader et communiquer ta passion à ton équipe. On t'offre : Salaire annuel et bonification trimestrielle 3 semaines de vacances et congés fériés payés Repas gratuit Bourses d'études Forfaits cellulaires avantageux Rabais aux employés sur les repas et les produits d'épicerie Rabais sur les assurances auto et habitation Régime volontaire d'épargne retraite Programme d'assurance collective, incluant le dentiste ! Programme d'aide aux employés Ton rôle consistera à : Superviser les activités de la cuisine et de la ligne de production Préparer, assembler et monter les plats en respectant les normes du restaurant Veiller au maintien des règles d'hygiène et de salubrité en vigueur Le salaire offert varie en fonction de l'expérience. Type d'emploi : Temps plein, Permanent Avantages : Assurance Dentaire Assurance Invalidité Assurance Maladie Complémentaire Assurance Vie Assurance Vision Congés payés Nourriture à Prix Réduit ou Gratuite Programme d'Aide aux Employés REER Collectif Stationnement sur place Horaires de travail : 8 Heures Fins de semaine au besoin Quart de jour Quart de soir Expérience: Travail en cuisine: 2 ans (Obligatoire) sous-chef: 2 ans (Obligatoire) Lieu du poste : En présentiel
La Cage Brasserie Sportive
Drummondville, Quebec (QC)
Tu as l'art d'orchestrer une équipe ? Joins-toi à nous pour développer tes qualités de leader et communiquer ta passion à ton équipe. On t'offre : Salaire annuel et bonification trimestrielle 3 semaines de vacances et congés fériés payés Journées mobiles Repas gratuit Bourses projet personnel Bourses d'étude Forfaits cellulaires avantageux Rabais aux employés sur les repas et les produits d'épicerie Rabais sur les assurances auto et habitation Régime volontaire d'épargne retraite Programme d'assurance collective, incluant le dentiste ! Programme d'aide aux employés et bien être au travail Réelles possibilités d'avancement dans nos nombreuses bannières du groupe Grandio Sous la responsabilité du Chef de cuisine ton rôle consistera à : Assister le Chef dans la gestion et le bon déroulement du service Préparer, assembler et monter les plats en respectant les normes du restaurant Recruter, former et assister le personnel de cuisine Participer, suivre et contrôler la mise en place du service Participer à la gestion des achats, des stocks et des inventaires Veiller au maintien des règles d'hygiène et de salubrité en vigueur Profil recherché Expérience en gestion d'équipe en cuisine ( obligatoire ) Passionné(e) par la cuisine Motivé(e), facilité de communication Aptitude à travailler en équipe Le salaire offert varie en fonction de l'expérience. Type d'emploi : Temps plein, Permanent Rémunération : à partir de ,00$ par an Avantages : Assurance Invalidité Assurance Vision Bourses d'Études Congés payés Heures d'arrivée et de départ flexibles Nourriture à Prix Réduit ou Gratuite Programme d'Aide aux Employés Stationnement sur place Horaires de travail : 8 Heures Quart de jour Quart de soir Expérience: Gestion d'équipe: 3 ans (Obligatoire) Restauration: 5 ans (Obligatoire) Lieu du poste : En présentiel
May 22, 2024
Full time
Tu as l'art d'orchestrer une équipe ? Joins-toi à nous pour développer tes qualités de leader et communiquer ta passion à ton équipe. On t'offre : Salaire annuel et bonification trimestrielle 3 semaines de vacances et congés fériés payés Journées mobiles Repas gratuit Bourses projet personnel Bourses d'étude Forfaits cellulaires avantageux Rabais aux employés sur les repas et les produits d'épicerie Rabais sur les assurances auto et habitation Régime volontaire d'épargne retraite Programme d'assurance collective, incluant le dentiste ! Programme d'aide aux employés et bien être au travail Réelles possibilités d'avancement dans nos nombreuses bannières du groupe Grandio Sous la responsabilité du Chef de cuisine ton rôle consistera à : Assister le Chef dans la gestion et le bon déroulement du service Préparer, assembler et monter les plats en respectant les normes du restaurant Recruter, former et assister le personnel de cuisine Participer, suivre et contrôler la mise en place du service Participer à la gestion des achats, des stocks et des inventaires Veiller au maintien des règles d'hygiène et de salubrité en vigueur Profil recherché Expérience en gestion d'équipe en cuisine ( obligatoire ) Passionné(e) par la cuisine Motivé(e), facilité de communication Aptitude à travailler en équipe Le salaire offert varie en fonction de l'expérience. Type d'emploi : Temps plein, Permanent Rémunération : à partir de ,00$ par an Avantages : Assurance Invalidité Assurance Vision Bourses d'Études Congés payés Heures d'arrivée et de départ flexibles Nourriture à Prix Réduit ou Gratuite Programme d'Aide aux Employés Stationnement sur place Horaires de travail : 8 Heures Quart de jour Quart de soir Expérience: Gestion d'équipe: 3 ans (Obligatoire) Restauration: 5 ans (Obligatoire) Lieu du poste : En présentiel
New restaurant opening, Alexandria, VA. We have an opening for an experienced Executive Sous Chef for an exciting launch/growth concept. If you have a solid culinary platform and are looking to advance your culinary career in a busy, upscale casual, scratch kitchen environment then this could be for you. We offer a 5 day workweek, benefits, career advancement, strong leadership and a cutting edge, chef driven brand. Chefs with full service restaurant backgrounds, $3M+ annual sales will be a good fit. Candidates will need excellent commination, organization and leadership skills. This role includes an excellent array of benefits, vacation/personal time. Presented by Tom Bull with Gecko Hospitality Please send resumes directly via e mail.
May 22, 2024
New restaurant opening, Alexandria, VA. We have an opening for an experienced Executive Sous Chef for an exciting launch/growth concept. If you have a solid culinary platform and are looking to advance your culinary career in a busy, upscale casual, scratch kitchen environment then this could be for you. We offer a 5 day workweek, benefits, career advancement, strong leadership and a cutting edge, chef driven brand. Chefs with full service restaurant backgrounds, $3M+ annual sales will be a good fit. Candidates will need excellent commination, organization and leadership skills. This role includes an excellent array of benefits, vacation/personal time. Presented by Tom Bull with Gecko Hospitality Please send resumes directly via e mail.
Sous Chef We have an immediate opening for a sous chef, Fredericksburg Virginia area. This is an upscale casual/premium venue, open kitchen with scratch recipes. The ideal sous will have 1-2 years experience in a supervisory culinary role, ideally with a more corporate style restaurant. Experience with recipes, systems, procedures and structure are preferred. This is an exciting opportunity with career upside and potential growth to Executive Chef. The position comes with full benefits, vacation, top tier salary and bonus. To learn more about this local opportunity please submit your resume for consideration and more information. Presented by Tom Bull with Gecko Hospitality
May 22, 2024
Sous Chef We have an immediate opening for a sous chef, Fredericksburg Virginia area. This is an upscale casual/premium venue, open kitchen with scratch recipes. The ideal sous will have 1-2 years experience in a supervisory culinary role, ideally with a more corporate style restaurant. Experience with recipes, systems, procedures and structure are preferred. This is an exciting opportunity with career upside and potential growth to Executive Chef. The position comes with full benefits, vacation, top tier salary and bonus. To learn more about this local opportunity please submit your resume for consideration and more information. Presented by Tom Bull with Gecko Hospitality
Tetherow Resort has an immediate opening for an Outlet Sous Chef ! Why Tetherow? At Tetherow we energize and inspire our members and guests to live, explore, play and connect, and we encourage the same for our team members. We know our team members are our greatest ambassadors and are critical to our success, and we take pride in providing a beautiful environment where they can learn, grow, and thrive while working together to deliver an exceptional experience. We invite you to explore a career with us and join in the fun! Who you are • You are energetic, inspiring and adventurous and love to have fun while you're at work • You enjoy going above and beyond for your team and guests • You have a minimum of two years of experience working as a cook in a commercial kitchen • You are self-motivated with excellent organizational skills and attention to detail • You thrive in a fast-paced kitchen and have experience managing multiple cooks • You have restaurant and banquet experience • You enjoy preparing exceptional food in a timely, courteous and accurate manner • You have a clear and varied understanding of various dietary needs, cuisines, techniques and culinary trends • You are ServSafe certified • You are able to work evenings, nights, weekends and holidays What you'll do • Ensure the culinary team serves quality food in a timely, courteous, and accurate manner • Responsible for providing phenomenal service and experiences to all members and guests • Assist Food & Beverage Managers in managing daily food preparation and execution of meal periods while minimizing waste and spoilage • Manage cleanliness and organization of all walk-in and reach-in refrigerators and dry good storage areas • Receive product and supplies, insuring quality of product received is up to standard or arrange for rejected product to be returned or credited by purveyors • Maintains clean and sanity food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes • Consistently checks the temperatures of foods and follows proper procedures in regards to chilling, reheating and holding food • Maintains cleaning standard checklists and performs final inspection of all side duties and closing responsibilities • Acts as Kitchen Manager on Duty when Food & Beverage Managers are absent and manages administrative duties when they are on an extended leave • Assist in purchasing decisions (food, paper goods, supplies) for the department, as well as assisting in Inventory management, coordination/cross utilization of inventory between departments, recipe and menu development and plate design Extra Perks! • Medical, dental and vision insurance coverage for eligible employees • 401(k) plan with Company match • Paid time off • Golf privileges • Discounts at Tetherow Restaurants & Golf Shop • $5 Employee Breakfast & Lunch Meals from The Row • Employee referral bonuses • Work in one of the most beautiful settings in Central Oregon! What are you waiting for? Click here, apply and join the team: Compensation details: 0 Yearly Salary PId82676b1-
May 22, 2024
Full time
Tetherow Resort has an immediate opening for an Outlet Sous Chef ! Why Tetherow? At Tetherow we energize and inspire our members and guests to live, explore, play and connect, and we encourage the same for our team members. We know our team members are our greatest ambassadors and are critical to our success, and we take pride in providing a beautiful environment where they can learn, grow, and thrive while working together to deliver an exceptional experience. We invite you to explore a career with us and join in the fun! Who you are • You are energetic, inspiring and adventurous and love to have fun while you're at work • You enjoy going above and beyond for your team and guests • You have a minimum of two years of experience working as a cook in a commercial kitchen • You are self-motivated with excellent organizational skills and attention to detail • You thrive in a fast-paced kitchen and have experience managing multiple cooks • You have restaurant and banquet experience • You enjoy preparing exceptional food in a timely, courteous and accurate manner • You have a clear and varied understanding of various dietary needs, cuisines, techniques and culinary trends • You are ServSafe certified • You are able to work evenings, nights, weekends and holidays What you'll do • Ensure the culinary team serves quality food in a timely, courteous, and accurate manner • Responsible for providing phenomenal service and experiences to all members and guests • Assist Food & Beverage Managers in managing daily food preparation and execution of meal periods while minimizing waste and spoilage • Manage cleanliness and organization of all walk-in and reach-in refrigerators and dry good storage areas • Receive product and supplies, insuring quality of product received is up to standard or arrange for rejected product to be returned or credited by purveyors • Maintains clean and sanity food preparation and storage areas at all times in accordance with state and local sanitation requirements and codes • Consistently checks the temperatures of foods and follows proper procedures in regards to chilling, reheating and holding food • Maintains cleaning standard checklists and performs final inspection of all side duties and closing responsibilities • Acts as Kitchen Manager on Duty when Food & Beverage Managers are absent and manages administrative duties when they are on an extended leave • Assist in purchasing decisions (food, paper goods, supplies) for the department, as well as assisting in Inventory management, coordination/cross utilization of inventory between departments, recipe and menu development and plate design Extra Perks! • Medical, dental and vision insurance coverage for eligible employees • 401(k) plan with Company match • Paid time off • Golf privileges • Discounts at Tetherow Restaurants & Golf Shop • $5 Employee Breakfast & Lunch Meals from The Row • Employee referral bonuses • Work in one of the most beautiful settings in Central Oregon! What are you waiting for? Click here, apply and join the team: Compensation details: 0 Yearly Salary PId82676b1-