Liberty Heights - Senior Lifestyle
Colorado Springs, Colorado
Company Description Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will assist in the oversight of daily operations in the kitchen and work with the Executive Chef to ensure the high-quality food products and kitchen cleanliness. Compensation $25.00 - $28.00 Benefits Senior Lifestyle offers a comprehensive benefits plan to eligible team members including: Health, dental, vision benefits Retirement benefits Short-term + long-term disability Paid time off All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Job Description Prepare meals from standardized recipes in accordance with order in a timely and attractive manner. Set up food service line and workstations with needed condiments. Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods. Assist in coordinating prep for the following day's menu. Participate in a pre-meal meeting with food servers to review detail of daily menu. Assist with training of new kitchen employees. Assist with scheduling of employees within the department. Assist with food ordering, monitoring inventory and creating the menu cycle. Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. Maintain kitchen cleanliness and food preparation according to state and local health department code requirements. Keep food waste to a minimum by utilizing food storage and food recycling techniques. Manage and supervise Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed. Qualifications 3+ years of experience working in a commercial kitchen environment and a related certificate or degree from a college or technical school. Serv Safe or other required local, county or state certifications. You are organized and great at communicating with co-workers and residents. You take pride in the quality and presentation of food that you have helped to prepare. You have basic to advanced knowledge of cooking and preparation of meals. You have a thorough understanding of food service techniques and requirements.
May 02, 2024
Full time
Company Description Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will assist in the oversight of daily operations in the kitchen and work with the Executive Chef to ensure the high-quality food products and kitchen cleanliness. Compensation $25.00 - $28.00 Benefits Senior Lifestyle offers a comprehensive benefits plan to eligible team members including: Health, dental, vision benefits Retirement benefits Short-term + long-term disability Paid time off All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Job Description Prepare meals from standardized recipes in accordance with order in a timely and attractive manner. Set up food service line and workstations with needed condiments. Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods. Assist in coordinating prep for the following day's menu. Participate in a pre-meal meeting with food servers to review detail of daily menu. Assist with training of new kitchen employees. Assist with scheduling of employees within the department. Assist with food ordering, monitoring inventory and creating the menu cycle. Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. Maintain kitchen cleanliness and food preparation according to state and local health department code requirements. Keep food waste to a minimum by utilizing food storage and food recycling techniques. Manage and supervise Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed. Qualifications 3+ years of experience working in a commercial kitchen environment and a related certificate or degree from a college or technical school. Serv Safe or other required local, county or state certifications. You are organized and great at communicating with co-workers and residents. You take pride in the quality and presentation of food that you have helped to prepare. You have basic to advanced knowledge of cooking and preparation of meals. You have a thorough understanding of food service techniques and requirements.
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What will you do in this job?: Works closely with and supervises B-O-H staff, in absence of Executive Chef, in the Grouse Mountain Lodge (GML) food & beverage department Works with Executive Chef to supervise prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Collaborates in creating specials highlighting local ingredients and Montana-inspired cuisine Leads restaurant & banquet food production including prep, line cooking and expediting Assists Executive chef with administrative tasks such as ordering, inventor and scheduling Ensures sanitation and cleanliness of kitchen stations, and maintains state and federal food safety standards What skills and experience do you need for this job?: Two (2) years of leadership experience in a high-volume, fast-paced, full-service restaurant Experience in a high-volume banquet and wedding catering preferred Experience working in a seasonal environment with diverse teams Current Serv-Safe certification or food handler sanitation certificate Strong "can-do," attitude with willingness to be flexible and adaptable Ability to make decisions, solve problems and exercise good judgment Strong commitment to building positive working relationships Willingness to work with a geographically dispersed team in a seasonal environment Resourceful, with a curiosity to solve problems and create new solutions Ability to organize and prioritize multiple tasks in a fast-paced environment Sense of urgency to complete job duties accurately and in a timely manner Sense of humor and ability to 'let things roll' when the unexpected happens Solid written and verbal communication skills Hospitality and service-focused mindset including the need to work successfully with both internal and external partners Strong sense of prioritization and focus to complete tasks This job description describes at a high level what a Sous Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. To handle this job successfully, any person hired must be able to perform responsibilities as described. Pursuit will make any reasonable accommodation to help a person with disabilities perform their job. This job is based in Whitefish, Montana, USA. Relocation to the area and the legal ability to work in the United States is required. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. 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 02, 2024
Full time
What perks can you expect?: Full benefits including medical, dental, vision; 401k; discounted gym memberships. The perfect place to put down roots, grow your career, and raise a family. The relaxed environment of a close-knit mountain town. Work with local farms and vendors in creating a memorable menu for our guests. Lead a dynamic, culturally diverse team from around the globe. Fast-paced and active position - get your step counter ready! The chance to work in an inclusive culture and make life-long friends. What will be your daily pursuit?: Your daily pursuit is crafting amazing Montana-inspired dishes for our guests and leading our team of culinary professionals! What will you do in this job?: Works closely with and supervises B-O-H staff, in absence of Executive Chef, in the Grouse Mountain Lodge (GML) food & beverage department Works with Executive Chef to supervise prep staff, cooks and all other kitchen team members, providing coaching and mentoring to develop strong talent and ensure high levels of engagement Continually observes methods of food preparation to ensure appropriate food safety, portion sizes, garnishing, visual plating is consistently prepared with high quality Ensures ongoing quality assurance by working closely with culinary staff and ensuring menu sampling as appropriate Creates a positive team environment in each kitchen, working closely with both new and experiences chefs, cooks and mentoring programs for F&B apprentices Collaborates in creating specials highlighting local ingredients and Montana-inspired cuisine Leads restaurant & banquet food production including prep, line cooking and expediting Assists Executive chef with administrative tasks such as ordering, inventor and scheduling Ensures sanitation and cleanliness of kitchen stations, and maintains state and federal food safety standards What skills and experience do you need for this job?: Two (2) years of leadership experience in a high-volume, fast-paced, full-service restaurant Experience in a high-volume banquet and wedding catering preferred Experience working in a seasonal environment with diverse teams Current Serv-Safe certification or food handler sanitation certificate Strong "can-do," attitude with willingness to be flexible and adaptable Ability to make decisions, solve problems and exercise good judgment Strong commitment to building positive working relationships Willingness to work with a geographically dispersed team in a seasonal environment Resourceful, with a curiosity to solve problems and create new solutions Ability to organize and prioritize multiple tasks in a fast-paced environment Sense of urgency to complete job duties accurately and in a timely manner Sense of humor and ability to 'let things roll' when the unexpected happens Solid written and verbal communication skills Hospitality and service-focused mindset including the need to work successfully with both internal and external partners Strong sense of prioritization and focus to complete tasks This job description describes at a high level what a Sous Chef does, but no document can anticipate every single task, issue or project that could come up. We work as a team and believe that we succeed together - these job duties may change based on the needs of the team and company as a whole. To handle this job successfully, any person hired must be able to perform responsibilities as described. Pursuit will make any reasonable accommodation to help a person with disabilities perform their job. This job is based in Whitefish, Montana, USA. Relocation to the area and the legal ability to work in the United States is required. What will your work environment be like?: You'll work in iconic, unforgettable and inspiring Whitefish. You'll see amazing scenery and wildlife. You'll spend your days in and around our hotel in Whitefish, Montana! Glacier Park Collection is a non-smoking, drug-free environment. Our home is filled with trees, lakes and blue-bird skies; rather than buildings, freeways and smog. Connect with friends around a bonfire instead of through WiFi. Grouse Mountain Lodge and Whitefish, MT experience extensive tourism during our summer and winter seasons. You'll spend your days working with a unique team of individuals where your views, orientation, culture, background and opinions are welcome as we strive to ensure an inclusive culture. 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.
Liberty Heights - Senior Lifestyle
Colorado Springs, Colorado
Company Description Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will assist in the oversight of daily operations in the kitchen and work with the Executive Chef to ensure the high-quality food products and kitchen cleanliness. Compensation $25.00 - $28.00 Benefits Senior Lifestyle offers a comprehensive benefits plan to eligible team members including: Health, dental, vision benefits Retirement benefits Short-term + long-term disability Paid time off All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Job Description Prepare meals from standardized recipes in accordance with order in a timely and attractive manner. Set up food service line and workstations with needed condiments. Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods. Assist in coordinating prep for the following day's menu. Participate in a pre-meal meeting with food servers to review detail of daily menu. Assist with training of new kitchen employees. Assist with scheduling of employees within the department. Assist with food ordering, monitoring inventory and creating the menu cycle. Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. Maintain kitchen cleanliness and food preparation according to state and local health department code requirements. Keep food waste to a minimum by utilizing food storage and food recycling techniques. Manage and supervise Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed. Qualifications 3+ years of experience working in a commercial kitchen environment and a related certificate or degree from a college or technical school. Serv Safe or other required local, county or state certifications. You are organized and great at communicating with co-workers and residents. You take pride in the quality and presentation of food that you have helped to prepare. You have basic to advanced knowledge of cooking and preparation of meals. You have a thorough understanding of food service techniques and requirements.
May 01, 2024
Full time
Company Description Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will assist in the oversight of daily operations in the kitchen and work with the Executive Chef to ensure the high-quality food products and kitchen cleanliness. Compensation $25.00 - $28.00 Benefits Senior Lifestyle offers a comprehensive benefits plan to eligible team members including: Health, dental, vision benefits Retirement benefits Short-term + long-term disability Paid time off All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Job Description Prepare meals from standardized recipes in accordance with order in a timely and attractive manner. Set up food service line and workstations with needed condiments. Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods. Assist in coordinating prep for the following day's menu. Participate in a pre-meal meeting with food servers to review detail of daily menu. Assist with training of new kitchen employees. Assist with scheduling of employees within the department. Assist with food ordering, monitoring inventory and creating the menu cycle. Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. Maintain kitchen cleanliness and food preparation according to state and local health department code requirements. Keep food waste to a minimum by utilizing food storage and food recycling techniques. Manage and supervise Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed. Qualifications 3+ years of experience working in a commercial kitchen environment and a related certificate or degree from a college or technical school. Serv Safe or other required local, county or state certifications. You are organized and great at communicating with co-workers and residents. You take pride in the quality and presentation of food that you have helped to prepare. You have basic to advanced knowledge of cooking and preparation of meals. You have a thorough understanding of food service techniques and requirements.
Liberty Heights - Senior Lifestyle
Colorado Springs, Colorado
Company Description Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will assist in the oversight of daily operations in the kitchen and work with the Executive Chef to ensure the high-quality food products and kitchen cleanliness. Compensation $25.00 - $28.00 Benefits Senior Lifestyle offers a comprehensive benefits plan to eligible team members including: Health, dental, vision benefits Retirement benefits Short-term + long-term disability Paid time off All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Job Description Prepare meals from standardized recipes in accordance with order in a timely and attractive manner. Set up food service line and workstations with needed condiments. Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods. Assist in coordinating prep for the following day's menu. Participate in a pre-meal meeting with food servers to review detail of daily menu. Assist with training of new kitchen employees. Assist with scheduling of employees within the department. Assist with food ordering, monitoring inventory and creating the menu cycle. Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. Maintain kitchen cleanliness and food preparation according to state and local health department code requirements. Keep food waste to a minimum by utilizing food storage and food recycling techniques. Manage and supervise Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed. Qualifications 3+ years of experience working in a commercial kitchen environment and a related certificate or degree from a college or technical school. Serv Safe or other required local, county or state certifications. You are organized and great at communicating with co-workers and residents. You take pride in the quality and presentation of food that you have helped to prepare. You have basic to advanced knowledge of cooking and preparation of meals. You have a thorough understanding of food service techniques and requirements.
May 01, 2024
Full time
Company Description Do you have HEART? We are looking for individuals who can embrace our mission to purposely brighten and enrich the lives of those we serve with HEART; Hospitality, Excellence, Appreciation, Respect & Teamwork. In this role you will assist in the oversight of daily operations in the kitchen and work with the Executive Chef to ensure the high-quality food products and kitchen cleanliness. Compensation $25.00 - $28.00 Benefits Senior Lifestyle offers a comprehensive benefits plan to eligible team members including: Health, dental, vision benefits Retirement benefits Short-term + long-term disability Paid time off All Senior Lifestyle positions are eligible to use DailyPay, an application that allows you to access your earned but unpaid wages before your next payday. Job Description Prepare meals from standardized recipes in accordance with order in a timely and attractive manner. Set up food service line and workstations with needed condiments. Ensure all condiments and garnishes that are required are prepared and served with the appropriate foods. Assist in coordinating prep for the following day's menu. Participate in a pre-meal meeting with food servers to review detail of daily menu. Assist with training of new kitchen employees. Assist with scheduling of employees within the department. Assist with food ordering, monitoring inventory and creating the menu cycle. Keep stock rooms, coolers, and freezers clean and ensure that food supply stocks are rotated and that all perishables are labeled, dated, and stored properly. Maintain kitchen cleanliness and food preparation according to state and local health department code requirements. Keep food waste to a minimum by utilizing food storage and food recycling techniques. Manage and supervise Cooks, Lead Cooks, Prep Cooks, and Utility Workers as needed. Qualifications 3+ years of experience working in a commercial kitchen environment and a related certificate or degree from a college or technical school. Serv Safe or other required local, county or state certifications. You are organized and great at communicating with co-workers and residents. You take pride in the quality and presentation of food that you have helped to prepare. You have basic to advanced knowledge of cooking and preparation of meals. You have a thorough understanding of food service techniques and requirements.
Senior Living Communities
Saint Simons Island, Georgia
Marsh's Edge, St. Simons Island's premier retirement community is now accepting applications for a Sous Chef. This position prepares food, and assures that quality food service is provided at all times. Responsible for hot food preparation, including accompaniment and garnishes. Ask us how to take control and elevate your career. Pick your co-workers, refer your friends and earn cash! Free Teladoc, scholarships and more! Call - Interviews offered daily! POSITION SUMMARY : Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state and federal regulations. ESSENTIAL FUNCTIONS : Must have comprehensive knowledge of food preparation and handling techniques. Must have general knowledge of safety and sanitation rules and practices. Works well within a team environment. Supervises all daily production and production staff. Responsible for hot and cold food production, including accompaniments and garnishes. Supervises production of all menu items for all service areas. Ensures eye-appealing, tasty food items are prepared in accordance to established standards of the operation. Completes food temperature checks each meal and ensures all cooks are checking temperatures in accordance to established food safety standards. Checks and/or tastes all food items prepared. Completes preparation records and ensures proper food storage and rotation of leftover items. Ensures all cleaning assignments are completed by assigned staff member. Must ensure a safe working environment for all staff members and corrects Follows safety and sanitation rules and practices and makes sure staff also follows same standards. Ensures that all hot food preparation and assembling is done in accordance with established procedures. Demonstrates knowledge of fire safety procedures. Cooperates with staff of other departments in performing job duties. Provides clean, safe and neat environment. Maintain an open communication and professional working relationship between front and back of house operations and sister departments. Attend and actively participate in required in-service training and education programs. Other duties as assigned.
May 01, 2024
Full time
Marsh's Edge, St. Simons Island's premier retirement community is now accepting applications for a Sous Chef. This position prepares food, and assures that quality food service is provided at all times. Responsible for hot food preparation, including accompaniment and garnishes. Ask us how to take control and elevate your career. Pick your co-workers, refer your friends and earn cash! Free Teladoc, scholarships and more! Call - Interviews offered daily! POSITION SUMMARY : Possesses a comprehensive knowledge of safe, sanitary food handling procedures, preparation methods, merchandising and supervision. Has knowledge of special diets and all applicable local, state and federal regulations. ESSENTIAL FUNCTIONS : Must have comprehensive knowledge of food preparation and handling techniques. Must have general knowledge of safety and sanitation rules and practices. Works well within a team environment. Supervises all daily production and production staff. Responsible for hot and cold food production, including accompaniments and garnishes. Supervises production of all menu items for all service areas. Ensures eye-appealing, tasty food items are prepared in accordance to established standards of the operation. Completes food temperature checks each meal and ensures all cooks are checking temperatures in accordance to established food safety standards. Checks and/or tastes all food items prepared. Completes preparation records and ensures proper food storage and rotation of leftover items. Ensures all cleaning assignments are completed by assigned staff member. Must ensure a safe working environment for all staff members and corrects Follows safety and sanitation rules and practices and makes sure staff also follows same standards. Ensures that all hot food preparation and assembling is done in accordance with established procedures. Demonstrates knowledge of fire safety procedures. Cooperates with staff of other departments in performing job duties. Provides clean, safe and neat environment. Maintain an open communication and professional working relationship between front and back of house operations and sister departments. Attend and actively participate in required in-service training and education programs. Other duties as assigned.
Pay: $53000 per year - $65000 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
Apr 30, 2024
Full time
Pay: $53000 per year - $65000 per year At Great Wolf, the Resort Sous Chef works in a fast paced, exciting environment to deliver on our commitment to high quality hospitality. The Sous Chef manages the operations of the kitchen in absence of the Executive Chef, oversees preparation of food and inventory levels of the kitchen, and assists with scheduling and training employees. Essential Duties & Responsibilities Assists the Chef with directing the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Works with the Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Maintain working rapport with all hotel staff for efficient operation and service to guests Contribute to creation of new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Assist with audit of food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Perform food preparation tasks for all fruits, vegetables, meats, poultry, fish, etc. used in recipes Prepare all food items per recipe guidelines, tasting and adjusting for flavor with assistance of chef Ensure back of house area adheres to the highest standards of cleanliness, presentation, and service Maintain appropriate levels of necessary dishes and utensils; keep all dishware used in cooking and serving clean and sanitary at all times Monitor supply levels in back of house area and replenish as necessary Monitor equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary Ensure compliance with all food-handling and sanitation regulation Basic Qualifications & Skills High School degree or equivalent 3+ years experience in restaurant kitchen(s) Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree 1+ years experience in restaurant supervisory/leadership role Training and/or experience with hands-on equipment maintenance Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI6841eb1ab6-
May 02, 2024
Full time
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI6841eb1ab6-
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI63f1-
May 01, 2024
Full time
Description: ESSENTIAL FUNCTIONS: Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef. Prepare, together with assigned cooks, food items designated by the Executive Chef according to the property's standard recipes and policies. Promote teamwork between kitchen and banquet kitchen. Consult with the Executive Chef on daily and weekly banquet forecast and special functions. Consult with cooks on duty regarding mise en place and the food requisitioning for upcoming functions. Responsible for the care and cleanliness of all kitchen equipment. Place order with Stewarding Department for the plates, silver, mobile equipment, etc. needed for each function. Supervise and train staff. Responsible for preparing cooking alcohol beverages requisition for the Executive Chef's or Executive Sous Chef's signature. Ensure that banquet functions are properly broken down and that reusable items are returned to the main kitchen and pot of cafeteria shelf. Check walk-in for leftover food items to ensure their proper rotation and usage. Complete all food transfers and deliver to Executive Chef's office. Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. Assist in other areas of the kitchen as needed. Develop and maintain ongoing education programs for sanitation and safety. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE High school diploma or equivalent. Three to five years culinary experience in a multi unit hotel or conference center. Previous experience supervising a staff of fifteen or more employees. Three years culinary training. Knowledge of culinary departments. Good working knowledge of basic accounting. Creative, innovative and assertive personality. Excellent communication skills. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. Requirements: PI63f1-
This Jobot Job is hosted by: Aaron Pulliam Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $20 - $25 per hour A bit about us: A Winery in Booneville is seeking a Tasting Room Manager to oversee operations and assist with the sale of their local wine, cheeses, etc. Why join us? We are a family owned winery/farm that has been around for decades and pride ourselves on serving the community and providing great farm to table products for our consumers. Job Details Job Details: We are seeking a highly skilled and experienced Permanent Chef to join our dynamic team. The ideal candidate will have a passion for culinary arts, exceptional culinary skills, and the ability to create delicious and innovative menus. This position requires a strong understanding of various cooking methods, ingredients, equipment, and procedures. The candidate will be responsible for overseeing the kitchen, ensuring that every dish that leaves the kitchen is of the highest quality and meets our rigorous standards. Responsibilities: Develop and plan menus and daily specials, ensuring variety and quality in food preparation. Oversee the entire kitchen operation, managing food and labor costs while maximizing guest satisfaction. Train, supervise, and work with all cooks and culinary staff in order to prepare, cook, and present food according to hotel standard recipes. Create and implement new recipes and techniques for food preparation and presentation that meets or exceeds customer expectations and creates a culinary experience. Ensure compliance with health, safety, and cleanliness standards in the kitchen. Organize and direct the work of the kitchen staff, ensuring that all tasks are completed in a timely and efficient manner. Coordinate with the purchasing department for the acquisition of needed ingredients. Monitor food and labor costs, and adjust menus and recipes as needed to maintain profitable food costs. Maintain a professional and cooperative relationship with other department heads and hotel management. Qualifications: Proven experience as a banquet chef and executive sous chef. Extensive knowledge of how to run a kitchen, including managing staff, creating menus, and maintaining food and labor costs. Minimum of 3 years of experience in a similar role. Culinary degree or equivalent is preferred. Exceptional leadership and management skills. Excellent communication and interpersonal skills. Ability to handle and resolve conflicts in a professional and tactful manner. Ability to work under pressure and multitask in a fast-paced environment. Knowledge of best practices for food handling and sanitation. Ability to manage in a diverse environment with a focus on client and customer services. Ability to work flexible hours, including weekends and holidays, as necessary. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
May 01, 2024
Full time
This Jobot Job is hosted by: Aaron Pulliam Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $20 - $25 per hour A bit about us: A Winery in Booneville is seeking a Tasting Room Manager to oversee operations and assist with the sale of their local wine, cheeses, etc. Why join us? We are a family owned winery/farm that has been around for decades and pride ourselves on serving the community and providing great farm to table products for our consumers. Job Details Job Details: We are seeking a highly skilled and experienced Permanent Chef to join our dynamic team. The ideal candidate will have a passion for culinary arts, exceptional culinary skills, and the ability to create delicious and innovative menus. This position requires a strong understanding of various cooking methods, ingredients, equipment, and procedures. The candidate will be responsible for overseeing the kitchen, ensuring that every dish that leaves the kitchen is of the highest quality and meets our rigorous standards. Responsibilities: Develop and plan menus and daily specials, ensuring variety and quality in food preparation. Oversee the entire kitchen operation, managing food and labor costs while maximizing guest satisfaction. Train, supervise, and work with all cooks and culinary staff in order to prepare, cook, and present food according to hotel standard recipes. Create and implement new recipes and techniques for food preparation and presentation that meets or exceeds customer expectations and creates a culinary experience. Ensure compliance with health, safety, and cleanliness standards in the kitchen. Organize and direct the work of the kitchen staff, ensuring that all tasks are completed in a timely and efficient manner. Coordinate with the purchasing department for the acquisition of needed ingredients. Monitor food and labor costs, and adjust menus and recipes as needed to maintain profitable food costs. Maintain a professional and cooperative relationship with other department heads and hotel management. Qualifications: Proven experience as a banquet chef and executive sous chef. Extensive knowledge of how to run a kitchen, including managing staff, creating menus, and maintaining food and labor costs. Minimum of 3 years of experience in a similar role. Culinary degree or equivalent is preferred. Exceptional leadership and management skills. Excellent communication and interpersonal skills. Ability to handle and resolve conflicts in a professional and tactful manner. Ability to work under pressure and multitask in a fast-paced environment. Knowledge of best practices for food handling and sanitation. Ability to manage in a diverse environment with a focus on client and customer services. Ability to work flexible hours, including weekends and holidays, as necessary. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
This Jobot Job is hosted by: Aaron Pulliam Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $20 - $25 per hour A bit about us: A Winery in Booneville is seeking a Tasting Room Manager to oversee operations and assist with the sale of their local wine, cheeses, etc. Why join us? We are a family owned winery/farm that has been around for decades and pride ourselves on serving the community and providing great farm to table products for our consumers. Job Details Job Details: We are seeking a highly skilled and experienced Permanent Chef to join our dynamic team. The ideal candidate will have a passion for culinary arts, exceptional culinary skills, and the ability to create delicious and innovative menus. This position requires a strong understanding of various cooking methods, ingredients, equipment, and procedures. The candidate will be responsible for overseeing the kitchen, ensuring that every dish that leaves the kitchen is of the highest quality and meets our rigorous standards. Responsibilities: Develop and plan menus and daily specials, ensuring variety and quality in food preparation. Oversee the entire kitchen operation, managing food and labor costs while maximizing guest satisfaction. Train, supervise, and work with all cooks and culinary staff in order to prepare, cook, and present food according to hotel standard recipes. Create and implement new recipes and techniques for food preparation and presentation that meets or exceeds customer expectations and creates a culinary experience. Ensure compliance with health, safety, and cleanliness standards in the kitchen. Organize and direct the work of the kitchen staff, ensuring that all tasks are completed in a timely and efficient manner. Coordinate with the purchasing department for the acquisition of needed ingredients. Monitor food and labor costs, and adjust menus and recipes as needed to maintain profitable food costs. Maintain a professional and cooperative relationship with other department heads and hotel management. Qualifications: Proven experience as a banquet chef and executive sous chef. Extensive knowledge of how to run a kitchen, including managing staff, creating menus, and maintaining food and labor costs. Minimum of 3 years of experience in a similar role. Culinary degree or equivalent is preferred. Exceptional leadership and management skills. Excellent communication and interpersonal skills. Ability to handle and resolve conflicts in a professional and tactful manner. Ability to work under pressure and multitask in a fast-paced environment. Knowledge of best practices for food handling and sanitation. Ability to manage in a diverse environment with a focus on client and customer services. Ability to work flexible hours, including weekends and holidays, as necessary. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
May 01, 2024
Full time
This Jobot Job is hosted by: Aaron Pulliam Are you a fit? Easy Apply now by clicking the "Apply Now" button and sending us your resume. Salary: $20 - $25 per hour A bit about us: A Winery in Booneville is seeking a Tasting Room Manager to oversee operations and assist with the sale of their local wine, cheeses, etc. Why join us? We are a family owned winery/farm that has been around for decades and pride ourselves on serving the community and providing great farm to table products for our consumers. Job Details Job Details: We are seeking a highly skilled and experienced Permanent Chef to join our dynamic team. The ideal candidate will have a passion for culinary arts, exceptional culinary skills, and the ability to create delicious and innovative menus. This position requires a strong understanding of various cooking methods, ingredients, equipment, and procedures. The candidate will be responsible for overseeing the kitchen, ensuring that every dish that leaves the kitchen is of the highest quality and meets our rigorous standards. Responsibilities: Develop and plan menus and daily specials, ensuring variety and quality in food preparation. Oversee the entire kitchen operation, managing food and labor costs while maximizing guest satisfaction. Train, supervise, and work with all cooks and culinary staff in order to prepare, cook, and present food according to hotel standard recipes. Create and implement new recipes and techniques for food preparation and presentation that meets or exceeds customer expectations and creates a culinary experience. Ensure compliance with health, safety, and cleanliness standards in the kitchen. Organize and direct the work of the kitchen staff, ensuring that all tasks are completed in a timely and efficient manner. Coordinate with the purchasing department for the acquisition of needed ingredients. Monitor food and labor costs, and adjust menus and recipes as needed to maintain profitable food costs. Maintain a professional and cooperative relationship with other department heads and hotel management. Qualifications: Proven experience as a banquet chef and executive sous chef. Extensive knowledge of how to run a kitchen, including managing staff, creating menus, and maintaining food and labor costs. Minimum of 3 years of experience in a similar role. Culinary degree or equivalent is preferred. Exceptional leadership and management skills. Excellent communication and interpersonal skills. Ability to handle and resolve conflicts in a professional and tactful manner. Ability to work under pressure and multitask in a fast-paced environment. Knowledge of best practices for food handling and sanitation. Ability to manage in a diverse environment with a focus on client and customer services. Ability to work flexible hours, including weekends and holidays, as necessary. Interested in hearing more? Easy Apply now by clicking the "Apply Now" button.
Haveli Indian Cuisine Ltd.
Vernon, British Columbia (BC)
Employer details: Haveli Indian Cuisine Ltd. Job details Location: 3102, 30 Ave. Vernon, BC V1T 2C2 Vacancies: 2 Salary: $21.00/Hr. Vacation Pay: As per BC Employment Standards. Terms of employment: Permanent employment, Full time 40 Hr/Week. Employment Groups:Youth, Veterans of the Canadian Armed Forces, Visible minorities, Indigenous people, Newcomers to Canada, Seniors. Employment Conditions: Day, Early Morning, Morning, Evening, Weekend. Start date: As soon as possible. Languages English. Education Secondary (high) school graduation certificate. Experience Minimum 2 years experience is required. Work Setting Formal dining room, Restaurant. Ranks of chefs Chef. Responsibilities Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. 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. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Consult with clients regarding weddings, banquets and specialty functions. Estimate food requirements and food and labour costs. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Leading/instructing individuals. Supervision 5-10 people Work Conditions and Physical Capabilities Fast-paced environment, Work under pressure, Tight deadlines, Physically demanding, Attention to detail, Standing for extended periods Personal suitability Dependability, Excellent oral communication, Flexibility, Initiative, Organized, Reliability, Team player Only apply to this job if: You are a Canadian citizen, a permanent or a temporary resident of Canada. You have a valid Canadian work permit. If you are not authorized to work in Canada, do not apply. The employer will not respond to your application. How to apply By Email:
Apr 21, 2024
Employer details: Haveli Indian Cuisine Ltd. Job details Location: 3102, 30 Ave. Vernon, BC V1T 2C2 Vacancies: 2 Salary: $21.00/Hr. Vacation Pay: As per BC Employment Standards. Terms of employment: Permanent employment, Full time 40 Hr/Week. Employment Groups:Youth, Veterans of the Canadian Armed Forces, Visible minorities, Indigenous people, Newcomers to Canada, Seniors. Employment Conditions: Day, Early Morning, Morning, Evening, Weekend. Start date: As soon as possible. Languages English. Education Secondary (high) school graduation certificate. Experience Minimum 2 years experience is required. Work Setting Formal dining room, Restaurant. Ranks of chefs Chef. Responsibilities Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. 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. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Consult with clients regarding weddings, banquets and specialty functions. Estimate food requirements and food and labour costs. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Leading/instructing individuals. Supervision 5-10 people Work Conditions and Physical Capabilities Fast-paced environment, Work under pressure, Tight deadlines, Physically demanding, Attention to detail, Standing for extended periods Personal suitability Dependability, Excellent oral communication, Flexibility, Initiative, Organized, Reliability, Team player Only apply to this job if: You are a Canadian citizen, a permanent or a temporary resident of Canada. You have a valid Canadian work permit. If you are not authorized to work in Canada, do not apply. The employer will not respond to your application. How to apply By Email:
Schedule: Full time Availability: Applying To This Requisition Allows You To Be Considered For Multiple Opportunities. Please Provide As Much Availability That Works With Your Schedule. Age Requirement: Must be 18 years or older Location: Lake Grove, NY Address: 3240 Middle Country Rd Pay: $22 / hour Job Posting: 04/18/2024 Job Posting End: 05/03/2024 Job ID:R we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
May 02, 2024
Full time
Schedule: Full time Availability: Applying To This Requisition Allows You To Be Considered For Multiple Opportunities. Please Provide As Much Availability That Works With Your Schedule. Age Requirement: Must be 18 years or older Location: Lake Grove, NY Address: 3240 Middle Country Rd Pay: $22 / hour Job Posting: 04/18/2024 Job Posting End: 05/03/2024 Job ID:R we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
Schedule: Full time Availability: Applying To This Requisition Allows You To Be Considered For Multiple Opportunities. Please Provide As Much Availability That Works With Your Schedule. Age Requirement: Must be 18 years or older Location: Lake Grove, NY Address: 3240 Middle Country Rd Pay: $22 / hour Job Posting: 04/18/2024 Job Posting End: 05/03/2024 Job ID:R we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
May 02, 2024
Full time
Schedule: Full time Availability: Applying To This Requisition Allows You To Be Considered For Multiple Opportunities. Please Provide As Much Availability That Works With Your Schedule. Age Requirement: Must be 18 years or older Location: Lake Grove, NY Address: 3240 Middle Country Rd Pay: $22 / hour Job Posting: 04/18/2024 Job Posting End: 05/03/2024 Job ID:R we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Take your passion for both food and people to the next level when you become a culinary leader at Wegmans. In our people-first kitchens, you'll lead your team of Prep and Line Cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your people skills, culinary talents, and eye for detail will be essential as you manage day-to-day operations and assist with bottom line profitability. No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry. what will you do? Assist the Sous Chef in running the kitchen and leading employees, overseeing the operations in the absence of the Sous Chef Follow recipes and proper cooking techniques to ensure we are consistently showcasing our high standards and giving our guests meals they can't find elsewhere Share your knowledge and passion for food with customers and employees, suggesting ways for them to prepare meal items and incorporate products from other departments to offer complete meal solutions Manage employee performance by providing resources, training, feedback, and development opportunities Required Qualifications 2 or more years' experience as a prep or line cook Experience leading a team Food safety and quality assurance knowledge Preferred Qualifications Associate's or Bachelor's Degree in Culinary Arts Experience working in a multi-faceted food service facility, including restaurant, hotel, country club, conference center, casino, theme park, etc. At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working on Sundays or holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working Sundays or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.
Eating is a necessity by cooking is an art We are looking for cooks to join our talented and creative culinary teams. This fantastic opportunity will allow you to learn from some of the best chefs in the Omaha/Council Bluffs area With multiple outlets between Harrah's and Horseshoe Council Bluffs, there will be no shortage of learning opportunities. From casual to fine dining, we have it all and it's waiting for you Full time with great benefits. The Three Sixty Steakhouse is open for dinner service Wednesday thru Sunday.Benefits:Caesars Entertainment is Blazing the Trail for our team members with an all new benefits program. Full-time team members are able to choose from five different medical coverage levels and four different carriers. We also have an on-site clinic for team members to take advantage of. Team members also have a variety of options with dental and vision plans, along with other voluntary benefits. All full-time team members are able to take advantage of enrolling in this benefits jackpot with their new career at Caesars Entertainment.We're investing in your future more than ever with enhanced tuition assistance and an all-new student loan debt repayment program. As a new Caesars' Team Member, you'll be eligible to begin reaping the rewards of many of these benefits, in just 6 months - with full access to all educational programs with just a year of continuous employment. Benefits include tuition assistance programs, student loan repayment, and dependent scholarship programs. We invite you to be part of the extraordinary and go All In on Education with us. Additional benefits include the option to enroll in 401k with a company match, free parking, and a wide variety of team member activities. Team members are also able to enjoy free meals in our team member dining room while on shift. This includes sandwiches, salads, fresh fruit, cereal and a wide variety of beverages.Job Summary: Administers all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free. Efficient preparation of all food-related items for both batch and individual plated recipes with attention to maintaining appropriate food costs, volume, quality, and attractiveness. Ability to perform the functions of any culinary task assigned within kitchen such as broiler, saut , Asian and prep when needed. Accountable for meeting or exceeding all State of Iowa and the Company's sanitation requirements (ServSafe). Supports safety and accident prevention programs (non-slip footwear, knife handling, and proper lifting). Monitoring/implementation of garbage separation and disposal as per standards. Partners with Sous Chef to coordinate work flow during shift to meet business demands and ensure customer satisfaction. Acts as a role model to other employees and always presents oneself as a credit to the Company and encourages others to do the same. Performs all other related and compatible duties as assigned.Qualifications: Knowledge of applicable food preparation methods and measures for menu planning, soups, sauces, meat, poultry and seafood items for batch or individual recipes. Ability to cost out recipes. Must possess excellent interpersonal skills. Good oral and written communication skills, must be fluent and literate in English. Physically mobile with reasonable accommodations including ability to lift up to 75 lbs., tolerate areas of high temperature in excess of 115 degrees and able to push, pull, reach, bend, twist, stoop and stack. Compliance with all regulatory, governmental, and safety requirements. Ability to meet deadlines and effectively manage multiple priorities in a demanding work environment. Knowledge of and compliance with department, property and company policies and procedures. Maintain health department standards and regulations - inspection scores should be at or above standards.
May 01, 2024
Full time
Eating is a necessity by cooking is an art We are looking for cooks to join our talented and creative culinary teams. This fantastic opportunity will allow you to learn from some of the best chefs in the Omaha/Council Bluffs area With multiple outlets between Harrah's and Horseshoe Council Bluffs, there will be no shortage of learning opportunities. From casual to fine dining, we have it all and it's waiting for you Full time with great benefits. The Three Sixty Steakhouse is open for dinner service Wednesday thru Sunday.Benefits:Caesars Entertainment is Blazing the Trail for our team members with an all new benefits program. Full-time team members are able to choose from five different medical coverage levels and four different carriers. We also have an on-site clinic for team members to take advantage of. Team members also have a variety of options with dental and vision plans, along with other voluntary benefits. All full-time team members are able to take advantage of enrolling in this benefits jackpot with their new career at Caesars Entertainment.We're investing in your future more than ever with enhanced tuition assistance and an all-new student loan debt repayment program. As a new Caesars' Team Member, you'll be eligible to begin reaping the rewards of many of these benefits, in just 6 months - with full access to all educational programs with just a year of continuous employment. Benefits include tuition assistance programs, student loan repayment, and dependent scholarship programs. We invite you to be part of the extraordinary and go All In on Education with us. Additional benefits include the option to enroll in 401k with a company match, free parking, and a wide variety of team member activities. Team members are also able to enjoy free meals in our team member dining room while on shift. This includes sandwiches, salads, fresh fruit, cereal and a wide variety of beverages.Job Summary: Administers all aspects of food preparation ensuring kitchen is clean, well-stocked and problem-free. Efficient preparation of all food-related items for both batch and individual plated recipes with attention to maintaining appropriate food costs, volume, quality, and attractiveness. Ability to perform the functions of any culinary task assigned within kitchen such as broiler, saut , Asian and prep when needed. Accountable for meeting or exceeding all State of Iowa and the Company's sanitation requirements (ServSafe). Supports safety and accident prevention programs (non-slip footwear, knife handling, and proper lifting). Monitoring/implementation of garbage separation and disposal as per standards. Partners with Sous Chef to coordinate work flow during shift to meet business demands and ensure customer satisfaction. Acts as a role model to other employees and always presents oneself as a credit to the Company and encourages others to do the same. Performs all other related and compatible duties as assigned.Qualifications: Knowledge of applicable food preparation methods and measures for menu planning, soups, sauces, meat, poultry and seafood items for batch or individual recipes. Ability to cost out recipes. Must possess excellent interpersonal skills. Good oral and written communication skills, must be fluent and literate in English. Physically mobile with reasonable accommodations including ability to lift up to 75 lbs., tolerate areas of high temperature in excess of 115 degrees and able to push, pull, reach, bend, twist, stoop and stack. Compliance with all regulatory, governmental, and safety requirements. Ability to meet deadlines and effectively manage multiple priorities in a demanding work environment. Knowledge of and compliance with department, property and company policies and procedures. Maintain health department standards and regulations - inspection scores should be at or above standards.
Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Hospital Support Services Full Time Standard Hours: 40 Biweekly Scheduled Hours: 80 Shift: Day Primary Shift: 7:30 AM - 4:00 PM Weekend Needs: Other Salary Range: Min $41.19 Mid $51.49 Max $61.78 Recruiter: Janet Brown This is a full-time, benefit eligible position in beautiful Berlin, Vermont! Eligible for generous benefit package and relocation assistance. APPLY TODAY! JOB DESCRIPTION Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program. Duties: Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation. Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines. Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages. Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans. Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation. Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes. Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients. Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions. Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities. Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses. Maintains confidentiality of all patient and personnel information and records. Provides staffing coverage, as needed. Sits as an active member on various organizational committees, as assigned. Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials. Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe. Performs related duties as required or assigned. EDUCATION Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM). EXPERIENCE Five years of food service management in an acute care setting. Demonstrated leadership and supervisory ability required.
Apr 26, 2024
Full time
Building Name: CVMC - Central Vermont Medical Center Location Address: 130 Fisher Road, Berlin Vermont Regular Department: CVMC - Hospital Support Services Full Time Standard Hours: 40 Biweekly Scheduled Hours: 80 Shift: Day Primary Shift: 7:30 AM - 4:00 PM Weekend Needs: Other Salary Range: Min $41.19 Mid $51.49 Max $61.78 Recruiter: Janet Brown This is a full-time, benefit eligible position in beautiful Berlin, Vermont! Eligible for generous benefit package and relocation assistance. APPLY TODAY! JOB DESCRIPTION Under the supervision of the VP of Support Services, directs food production and service to patients, supervises all Nutrition and Food Services (NFS) staff, Clinical Nutrition Manager, and production/ cafeteria supervisors and managers. Supervises food and supply inventory, storage, usage, purchasing, NFS sanitation and food safety program. Duties: Develops, implements, and supervises standards and policies relating to food production, storage, service and sanitation. Assesses workflow, priorities, and resources in the food service area and the Room Service 4 You Patient Dining Program, to assure optimal provision of services. Projects are completed thoroughly and within given time frames and deadlines. Ensures that necessary training and education is provided to cooks, diet office staff, and food service workers. Provides cross training and has backup plans in place for unplanned staff shortages. Maintains current and up-to-date position descriptions and essential functions for NFS staff. Performance evaluations contain clear statements of expectations, examples of specific results achieved, realistic development needs, and implementation plans. Responsible for department sanitation. Monitors updates and trains staff in all areas of sanitation. Ensures that the food services operate in compliance with the standards of the Joint Commission on Accreditation of Health Care Organizations, CMS and with applicable state and local codes. Supports CVMC mission by demonstrating a willingness to improve and change services as the needs of our customers change. Provides objective, constructive input, recommendations, and problem-solving solutions through the performance improvement process. Demonstrates consistent support of the NFS department in interactions with other departments, medical staff, employees and patients. Works proactively with NFS Supervisory team and Clinical Nutrition Manager to identify problems and help find appropriate solutions. Responsible for ordering of all perishable food supplies. Maintains up-to-date order guides. Responsible for maintaining all kitchen storage areas in a sanitary and organized fashion. Collaborates with Sous Chef, cooks, Catering Supervisor in all of these responsibilities. Collaborates with NFS Supervisory Team, Clinical Nutrition Supervisor on menu and recipe development, and assessment of food products and their uses. Maintains confidentiality of all patient and personnel information and records. Provides staffing coverage, as needed. Sits as an active member on various organizational committees, as assigned. Employee will perform their job in a safe manner as defined in any and all applicable CVMC policies specific to the job including, but not limited to, policies addressing: Universal precautions, use of PPE, safe lifting/ergonomics, handling of hazardous materials. Notifies direct supervisor of infractions of policy, procedure, laws and regulations as they are identified. Notifies supervisor's manager of same, if supervisor does not correct or resolve issue within a reasonable timeframe. Performs related duties as required or assigned. EDUCATION Bachelor's degree in related field or an associate degree and hold an active Certified Dietary Manger (CDM). EXPERIENCE Five years of food service management in an acute care setting. Demonstrated leadership and supervisory ability required.