About Us: Regent Santa Monica Beach-an IHG Hotels & Resorts (IHG) property-lands in Santa Monica in 2024 as the first destination in the Americas. The resort will set a new standard for modern upper luxury. Located steps from the famed Santa Monica Pier, the resort will celebrate the beauty of unexpected harmony through contrasts, delivering inspired stays through a blend of serenity and a touch of decadence. The resort will feature sumptuous rooms and suites, along with a stunning beachfront pool deck, a destination spa, and a wellness center. Additionally, Regent Santa Monica Beach will welcome guests for unforgettable epicurean experiences, including a restaurant concept created in collaboration with an acclaimed celebrity chef as well as a high-end artisanal marketplace. Job Summary: The Restaurant Chef will be a detail-oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge, and awareness. You will understand the philosophy of the Chef and adhere to all restaurant policies. You will mentor and lead colleagues and uphold restaurant standards and cleanliness. Our ideal candidate will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, colleague retention, guest service and satisfaction, food quality, cleanliness, and sanitation. You will work with our Chefs to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management. A little bit about your day: Reporting to the Restaurant Executive Chef every day is different, but you'll mostly: Promote the Restaurant Group and Regent's service philosophy and style through our people attributes. Collaborate on menu conceptualization, design, and updates, emphasizing seasonal ingredients and culinary trends. Generate innovative ideas for dishes and presentation techniques to engage guests. Assist the Executive Chef in supervising kitchen staff, including training and performance management. Lead by example, showcasing culinary skills and professionalism to motivate the team. Develop staff in food education and maintain cleanliness and organization in kitchen operations. Ensure adherence to quality and safety standards, overseeing menu execution and portion control. Manage food costs, inventory, and ordering to maximize profitability. Facilitate communication between kitchen and front-of-house teams for seamless service. Accommodate special dietary needs and collaborate on event planning. Stay informed about industry trends and culinary techniques to enhance menu offerings. Maintain kitchen fundamentals and uphold food safety regulations. Requirements: Minimum 2 years of proven Sous Chef/Lead Cook experience in high-end or fine dining establishments. Culinary degree or equivalent training from a reputable institution. Strong leadership skills to manage and inspire culinary teams. Exceptional creativity in crafting visually appealing and flavorful dishes. Extensive knowledge of cooking techniques, cuisines, and culinary trends. Familiarity with food cost control, inventory management, and menu planning. Excellent communication, organizational, and problem-solving abilities. Ability to thrive in a fast-paced environment with attention to detail. Flexibility to work varied shifts, including weekends and holidays. Physical ability to stand, reach, bend, and lift up to 30 pounds for extended periods. Stamina to work a minimum of 50 hours per week. What you can expect from us: This range is only applicable for jobs to be performed at Regent Santa Monica Beach . This is the lowest to highest pay scale we in good faith believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. A colleague's pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law. Join us and you'll become part of the global IHG family - and like all families, all our individual colleagues share some winning characteristics. As a team, we work better together - we trust and support each other, we do the right thing, and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve. In return, we'll give you a competitive financial and benefits package which may include healthcare support, dental, vision, disability and life insurance support, and a matching 401k plan. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans. At IHG, we've made a promise. As one of the world's leading hotel groups, we're here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected - wherever they are in the world. Want to be part of the journey? Regent is the epitome of modern luxury for the world's most discerning travelers. Pushing the boundaries of refined living since 1971, Regent colleagues have set out once more to reimagine uplifting experiences that balance serenity and stimulation to heighten the senses. This, is new. This, is Regent. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.
Mar 24, 2024
Full time
About Us: Regent Santa Monica Beach-an IHG Hotels & Resorts (IHG) property-lands in Santa Monica in 2024 as the first destination in the Americas. The resort will set a new standard for modern upper luxury. Located steps from the famed Santa Monica Pier, the resort will celebrate the beauty of unexpected harmony through contrasts, delivering inspired stays through a blend of serenity and a touch of decadence. The resort will feature sumptuous rooms and suites, along with a stunning beachfront pool deck, a destination spa, and a wellness center. Additionally, Regent Santa Monica Beach will welcome guests for unforgettable epicurean experiences, including a restaurant concept created in collaboration with an acclaimed celebrity chef as well as a high-end artisanal marketplace. Job Summary: The Restaurant Chef will be a detail-oriented culinary leader who will operate the kitchen on a daily basis with professionalism, respect, efficiency, knowledge, and awareness. You will understand the philosophy of the Chef and adhere to all restaurant policies. You will mentor and lead colleagues and uphold restaurant standards and cleanliness. Our ideal candidate will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, colleague retention, guest service and satisfaction, food quality, cleanliness, and sanitation. You will work with our Chefs to develop an atmosphere that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management. A little bit about your day: Reporting to the Restaurant Executive Chef every day is different, but you'll mostly: Promote the Restaurant Group and Regent's service philosophy and style through our people attributes. Collaborate on menu conceptualization, design, and updates, emphasizing seasonal ingredients and culinary trends. Generate innovative ideas for dishes and presentation techniques to engage guests. Assist the Executive Chef in supervising kitchen staff, including training and performance management. Lead by example, showcasing culinary skills and professionalism to motivate the team. Develop staff in food education and maintain cleanliness and organization in kitchen operations. Ensure adherence to quality and safety standards, overseeing menu execution and portion control. Manage food costs, inventory, and ordering to maximize profitability. Facilitate communication between kitchen and front-of-house teams for seamless service. Accommodate special dietary needs and collaborate on event planning. Stay informed about industry trends and culinary techniques to enhance menu offerings. Maintain kitchen fundamentals and uphold food safety regulations. Requirements: Minimum 2 years of proven Sous Chef/Lead Cook experience in high-end or fine dining establishments. Culinary degree or equivalent training from a reputable institution. Strong leadership skills to manage and inspire culinary teams. Exceptional creativity in crafting visually appealing and flavorful dishes. Extensive knowledge of cooking techniques, cuisines, and culinary trends. Familiarity with food cost control, inventory management, and menu planning. Excellent communication, organizational, and problem-solving abilities. Ability to thrive in a fast-paced environment with attention to detail. Flexibility to work varied shifts, including weekends and holidays. Physical ability to stand, reach, bend, and lift up to 30 pounds for extended periods. Stamina to work a minimum of 50 hours per week. What you can expect from us: This range is only applicable for jobs to be performed at Regent Santa Monica Beach . This is the lowest to highest pay scale we in good faith believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. A colleague's pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law. Join us and you'll become part of the global IHG family - and like all families, all our individual colleagues share some winning characteristics. As a team, we work better together - we trust and support each other, we do the right thing, and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve. In return, we'll give you a competitive financial and benefits package which may include healthcare support, dental, vision, disability and life insurance support, and a matching 401k plan. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans. At IHG, we've made a promise. As one of the world's leading hotel groups, we're here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected - wherever they are in the world. Want to be part of the journey? Regent is the epitome of modern luxury for the world's most discerning travelers. Pushing the boundaries of refined living since 1971, Regent colleagues have set out once more to reimagine uplifting experiences that balance serenity and stimulation to heighten the senses. This, is new. This, is Regent. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.
Property About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Come be a part of something bigger! Pyramid Global Hospitality is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Pyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) • Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few • Many more, please inquire for more details Join the Margaritaville Lake Resort, Lake Conroe Houston and love where you work! It's the first Margaritaville in Texas and we welcome you to the one and only lake resort on Lake Conroe in Montgomery, Texas. Overview The Banquet Sous Chef will maintain direct oversight of all aspects related to culinary operations throughout the portfolio. Directly collaborating with the Executive Chef , this individual will bring value through supporting and driving revenue targets, identifying expense efficiencies, attracting and nurturing talent as well as fostering relationships with property operators, owners and business partners. The Banquet Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. Essential Job Functions: Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team operates the kitchen within budget guidelines Collaboratively works with Restaurant Managers to exceed guest expectations Routinely solicits feedback from guests in the dining room Must be able to professionally communicate with all team members Consistently practice safe and sanitary food handling techniques Enforces workstation and equipment safety and cleanliness Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Take physical inventory of specific food items for daily inventory. Review the market list. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on line during service and assist wherever needed. Be aware of any shortages and make arrangements before the item runs out. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist Catering Department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the Employee Cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Monitor and ensure that all closing duties are completed to standard before staff sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Qualifications Experience and Education: Able to work flexible hours and days Two year culinary arts degree required Minimum of three years related experience Three to five years of Supervisory experience preferred Knowledge of food safety, sanitation, food products, and food service equipment Previous experience maintaining professional and respectful work relationships Job Requirements: Must be a United States citizen or possess a valid work permit Must have up to date Food Handlers Certification Must have complete understanding of the fundamentals of the culinary operation Must be able to accurately follow instructions, both verbally and written Must be able to work with an around kitchen equipment Must provide own culinary knives Must be able to work with and around a diverse group of food, seasonings, etc. Must possesses excellent communication skills Must be professional in appearance and demeanor Must be able to work under pressure Must be able to work in a fast paced environment Must have excellent listening skills Must always ensure a teamwork environment Ability to work a flexible schedule that may include evenings, weekends and holidays Must have the ability to deal effectively and interact well with the guests and associates Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner Must have a passion for creating an exceptional experience for all guests Working Conditions: While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces; Must be able to work in either hot or cold conditions Must be able to stand on feet and walk throughout the day Must be able to frequently lift and carry up to 50+ lbs. & occasionally lift, carry, push & pull up to 75 lbs; Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally Must be able to twist and bend frequently, and squat occasionally
Mar 27, 2024
Full time
Property About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Come be a part of something bigger! Pyramid Global Hospitality is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Pyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) • Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few • Many more, please inquire for more details Join the Margaritaville Lake Resort, Lake Conroe Houston and love where you work! It's the first Margaritaville in Texas and we welcome you to the one and only lake resort on Lake Conroe in Montgomery, Texas. Overview The Banquet Sous Chef will maintain direct oversight of all aspects related to culinary operations throughout the portfolio. Directly collaborating with the Executive Chef , this individual will bring value through supporting and driving revenue targets, identifying expense efficiencies, attracting and nurturing talent as well as fostering relationships with property operators, owners and business partners. The Banquet Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. Essential Job Functions: Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team operates the kitchen within budget guidelines Collaboratively works with Restaurant Managers to exceed guest expectations Routinely solicits feedback from guests in the dining room Must be able to professionally communicate with all team members Consistently practice safe and sanitary food handling techniques Enforces workstation and equipment safety and cleanliness Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Take physical inventory of specific food items for daily inventory. Review the market list. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on line during service and assist wherever needed. Be aware of any shortages and make arrangements before the item runs out. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist Catering Department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the Employee Cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Monitor and ensure that all closing duties are completed to standard before staff sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Qualifications Experience and Education: Able to work flexible hours and days Two year culinary arts degree required Minimum of three years related experience Three to five years of Supervisory experience preferred Knowledge of food safety, sanitation, food products, and food service equipment Previous experience maintaining professional and respectful work relationships Job Requirements: Must be a United States citizen or possess a valid work permit Must have up to date Food Handlers Certification Must have complete understanding of the fundamentals of the culinary operation Must be able to accurately follow instructions, both verbally and written Must be able to work with an around kitchen equipment Must provide own culinary knives Must be able to work with and around a diverse group of food, seasonings, etc. Must possesses excellent communication skills Must be professional in appearance and demeanor Must be able to work under pressure Must be able to work in a fast paced environment Must have excellent listening skills Must always ensure a teamwork environment Ability to work a flexible schedule that may include evenings, weekends and holidays Must have the ability to deal effectively and interact well with the guests and associates Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner Must have a passion for creating an exceptional experience for all guests Working Conditions: While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces; Must be able to work in either hot or cold conditions Must be able to stand on feet and walk throughout the day Must be able to frequently lift and carry up to 50+ lbs. & occasionally lift, carry, push & pull up to 75 lbs; Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally Must be able to twist and bend frequently, and squat occasionally
We are currently looking to build and strengthen our team with another Sous Chef. The Sous Chef reports directly to the Executive Chef & works collaboratively with the Restaurant Management Team to achieve common goals. This role is integral to the operation of Mack's Bingo with an emphasis on cultivating a work environment that provides direction and purpose, nurtures growth, and fosters teamwork. The ideal candidate is someone who enjoys a team driven environment and is passionate about making this the best work experience they can for others. Someone who has significant management experience is preferred but not required. Kitchen and personnel management experience is required for this position. RESPONSIBILITIES Ensure that day-to-day operations run smoothly and efficiently while promoting the culture, values, and mission of Farms Work Wonders Coordinating hiring, scheduling, and training procedures in conjunction with the Executive Chef Oversee and guide the performance of the BOH team during the assigned shift Oversee BOH opening and/or closing procedures, ensuring that all tasks are completed accurately and efficiently Delegate tasks and responsibilities effectively, ensuring smooth workflow and efficient use of resources Knowledge and capacity to cover a hot or cold station should the need present itself Provide training, coaching, and feedback to ensure high quality standards Monitor the back of house area to ensure cleanliness, proper setup, and adherence to health and safety standards Monitor team attendance, punctuality, and adherence to company policies Collaboratively develop common goals and objectives with the management team for individual and enterprise success Support the development of Junior Crew members Conduct or participate in team check-in's and performance reviews to monitor performance goals and skill development Grow and maintain partnerships with all corresponding FWW departments and enterprises; assist Executive Chef in driving communication between the Bakery, Front of House and all Farms Work Wonders departments and enterprises Monitor inventory levels, track supply usage, and place orders as needed to avoid shortages Collaborate with the Executive Chef on menu research & development for Mack's Bingo Kitchen & any offsite events. Collaborate with Executive Chef regarding sourcing & vendor relationships EXPECTED WORK SCHEDULE The Sous Chef is a full-time position and expected to work a minimum of 40 hours week, 5 days a week (Mornings & Evenings) inclusive of weekends and some government holidays. The anticipated schedule would be Wednesday through Sunday, but subject to change. KEY QUALIFICATIONS Previous experience in a culinary management position. Minimum of 3 years experience in a culinary environment. Ability to work in a standing environment for 8 hours. Must obtain Food Handlers License (cost is absorbed by Farms Work Wonders) Ability to perform & execute basic cooking skills, including cooking on the line Must be able to work independently. Desire to work in a team driven environment with a focus on support and guidance. Most positions at FWW require you to be 18 years or old and have a valid driver's license COMPENSATION This position is classified as exempt with an annual salary starting at $45,000. In addition to competitive pay, we offer the following benefits for regular, full-time employees: generous paid time off structure employer-paid medical and life insurance dental and vision insurance short-term disability discount on items in the market paid training and scholarship opportunities HOUSING Housing options may be available. ABOUT FARMS WORK WONDERS Farms Work Wonders is a nonprofit social enterprise whose mission is to ignite the spark of curiosity in Appalachian youth so they see themselves and their future in new and exciting ways. We create living classrooms to provide real-life learning experiences and generate proceeds that are 100% reinvested back into the local community. In 2016, Farms Work Wonders launched the Wardensville Garden Market project-an organic farm, market, and bakery that has currently created over 100 local, good-paying jobs with most held by local high school students, and we continue to grow. Farms Work Wonders provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Mar 22, 2024
Full time
We are currently looking to build and strengthen our team with another Sous Chef. The Sous Chef reports directly to the Executive Chef & works collaboratively with the Restaurant Management Team to achieve common goals. This role is integral to the operation of Mack's Bingo with an emphasis on cultivating a work environment that provides direction and purpose, nurtures growth, and fosters teamwork. The ideal candidate is someone who enjoys a team driven environment and is passionate about making this the best work experience they can for others. Someone who has significant management experience is preferred but not required. Kitchen and personnel management experience is required for this position. RESPONSIBILITIES Ensure that day-to-day operations run smoothly and efficiently while promoting the culture, values, and mission of Farms Work Wonders Coordinating hiring, scheduling, and training procedures in conjunction with the Executive Chef Oversee and guide the performance of the BOH team during the assigned shift Oversee BOH opening and/or closing procedures, ensuring that all tasks are completed accurately and efficiently Delegate tasks and responsibilities effectively, ensuring smooth workflow and efficient use of resources Knowledge and capacity to cover a hot or cold station should the need present itself Provide training, coaching, and feedback to ensure high quality standards Monitor the back of house area to ensure cleanliness, proper setup, and adherence to health and safety standards Monitor team attendance, punctuality, and adherence to company policies Collaboratively develop common goals and objectives with the management team for individual and enterprise success Support the development of Junior Crew members Conduct or participate in team check-in's and performance reviews to monitor performance goals and skill development Grow and maintain partnerships with all corresponding FWW departments and enterprises; assist Executive Chef in driving communication between the Bakery, Front of House and all Farms Work Wonders departments and enterprises Monitor inventory levels, track supply usage, and place orders as needed to avoid shortages Collaborate with the Executive Chef on menu research & development for Mack's Bingo Kitchen & any offsite events. Collaborate with Executive Chef regarding sourcing & vendor relationships EXPECTED WORK SCHEDULE The Sous Chef is a full-time position and expected to work a minimum of 40 hours week, 5 days a week (Mornings & Evenings) inclusive of weekends and some government holidays. The anticipated schedule would be Wednesday through Sunday, but subject to change. KEY QUALIFICATIONS Previous experience in a culinary management position. Minimum of 3 years experience in a culinary environment. Ability to work in a standing environment for 8 hours. Must obtain Food Handlers License (cost is absorbed by Farms Work Wonders) Ability to perform & execute basic cooking skills, including cooking on the line Must be able to work independently. Desire to work in a team driven environment with a focus on support and guidance. Most positions at FWW require you to be 18 years or old and have a valid driver's license COMPENSATION This position is classified as exempt with an annual salary starting at $45,000. In addition to competitive pay, we offer the following benefits for regular, full-time employees: generous paid time off structure employer-paid medical and life insurance dental and vision insurance short-term disability discount on items in the market paid training and scholarship opportunities HOUSING Housing options may be available. ABOUT FARMS WORK WONDERS Farms Work Wonders is a nonprofit social enterprise whose mission is to ignite the spark of curiosity in Appalachian youth so they see themselves and their future in new and exciting ways. We create living classrooms to provide real-life learning experiences and generate proceeds that are 100% reinvested back into the local community. In 2016, Farms Work Wonders launched the Wardensville Garden Market project-an organic farm, market, and bakery that has currently created over 100 local, good-paying jobs with most held by local high school students, and we continue to grow. Farms Work Wonders provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form upon hire. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Overview Bedford Springs Resort Join our award-winning team of associates at the luxurious and exquisite Omni Bedford Springs Resort. More than just a sought-after destination for travelers worldwide, the Bedford Springs Resort flawlessly combines a rich history and historic charm with all of the modern conveniences one would expect from a four-diamond hotel property. After undergoing a $120 million restoration in 2007, the Omni Bedford Springs Resort offers unparalleled service and amenities to thousands of travelers each year.Our Omni Bedford Springs associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Bedford Springs Resort may be your perfect match. Job Description The Sous Chef will be responsible for all areas of the kitchens operations in the absence of the Executive Chef .This leader will ensure a high standard of cleanliness and hygienic practice throughout the kitchen. The ideal candidate will have relevant experience in upscale/luxury hotels. Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards. Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved. Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus. Should assume the responsibilities of the Executive Chef in his or her absence. Scheduling of staff according to budget and business forecast. Provide kitchen support for banquet functions. Oversee proper handling and tracing of banquet food returns at end of functions. Directs proper sanitation of all kitchen facilities and equipment. Comply with EcoSure & health code standards for sanitation. Ensures that all kitchen equipment is in good working order. Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines. Provide support and leadership to accomplish our Medallia food quality score Checks and controls sign-in and sign-out procedures for kitchen staff. Perform any other job related duties as assigned. Qualifications Candidate is required to have at least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen. Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. Excellent written and verbal communication skills as well as organizational skills, Bilingual (Spanish) preferred but not required. Candidate must be creative and up to speed on new concepts and food trends. Banquets experienced required. Computer literate and detail orientated is a must. Must have basic mathematical skills and be able to create and understand financial reports. Must be able to work a flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster () and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement () If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to . Job LocationsUS-PA-Bedford Posted Date5 days ago(3/22/:16 AM) Requisition ID 57 of Openings 2 Category (Portal Searching) Culinary
Mar 14, 2024
Full time
Overview Bedford Springs Resort Join our award-winning team of associates at the luxurious and exquisite Omni Bedford Springs Resort. More than just a sought-after destination for travelers worldwide, the Bedford Springs Resort flawlessly combines a rich history and historic charm with all of the modern conveniences one would expect from a four-diamond hotel property. After undergoing a $120 million restoration in 2007, the Omni Bedford Springs Resort offers unparalleled service and amenities to thousands of travelers each year.Our Omni Bedford Springs associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Bedford Springs Resort may be your perfect match. Job Description The Sous Chef will be responsible for all areas of the kitchens operations in the absence of the Executive Chef .This leader will ensure a high standard of cleanliness and hygienic practice throughout the kitchen. The ideal candidate will have relevant experience in upscale/luxury hotels. Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards. Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved. Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus. Should assume the responsibilities of the Executive Chef in his or her absence. Scheduling of staff according to budget and business forecast. Provide kitchen support for banquet functions. Oversee proper handling and tracing of banquet food returns at end of functions. Directs proper sanitation of all kitchen facilities and equipment. Comply with EcoSure & health code standards for sanitation. Ensures that all kitchen equipment is in good working order. Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines. Provide support and leadership to accomplish our Medallia food quality score Checks and controls sign-in and sign-out procedures for kitchen staff. Perform any other job related duties as assigned. Qualifications Candidate is required to have at least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen. Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff. Excellent written and verbal communication skills as well as organizational skills, Bilingual (Spanish) preferred but not required. Candidate must be creative and up to speed on new concepts and food trends. Banquets experienced required. Computer literate and detail orientated is a must. Must have basic mathematical skills and be able to create and understand financial reports. Must be able to work a flexible schedule to include weekends and holidays. College education and/or culinary degree preferred. Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster () and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement () If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to . Job LocationsUS-PA-Bedford Posted Date5 days ago(3/22/:16 AM) Requisition ID 57 of Openings 2 Category (Portal Searching) Culinary
Join Our Culinary Symphony as the Swing Sous Chef! Are you a culinary virtuoso ready to bring your talents to a vibrant kitchen environment? We're seeking a versatile and skilled Swing Sous Chef to join our culinary team, infusing creativity and flavor into our offerings, especially when the Sous Chef takes a well-deserved day off in the heart of Bar Harbor. As the Sous chef, you will be responsible for keeping up with all the kitchen functions including the duties of overseeing the safe and efficient operation of the kitchen. This involves food purchasing with cost control, preparation, and presentation of dishes, as well as maintaining the sanitation and cleanliness of the kitchen. The Bar Harbor Inn creates innovative menus that you will be expected to know ingredients for. You will be assisting the chef in providing high quality preparation of most dishes as well as the initiative to develop and promote profitability while being an example of others around you. We expect all our employees to champion and embrace the company values: to be hospitable at all times, willing to make the extra effort, fair in all of our dealings, respectful to our guests, our property and each other, professional in all situations and proud to be part of the very best! As a Swing Sous Chef, you will show off your culinary skills during shifts, ensuring top-notch food quality and presentation. Work seamlessly with kitchen staff to maintain the high standards set by the Sous Chef, providing leadership and support when they are away. Step into various roles within the kitchen, maintaining consistency and excellence in culinary operations. We are a family-owned independent restaurant, passionate about creating exceptional culinary experiences. Recognized as one of the Best Places to Work, we foster an inclusive workplace. As a Swing Sous Chef, you'll play a crucial role in maintaining the culinary excellence of our kitchen. You will be working your magic on a full-time seasonal basis from Spring to Fall. Your schedule will be 40 hours a week. Weekends, nights, and holidays are a must. The starting salary wage is $1200 per week. Why you want to work with us: Work in the serene ambiance of Bar Harbor, offering a peaceful retreat for both guests and team members. Join a collaborative team that values teamwork and ensures your success in this essential role. Explore opportunities for career advancement within our expanding hotel family. What you may not know is that we also have amazing benefits and perks: Start earning PPL (Paid Personal Leave), An employee will earn 1 hour of paid personal leave for every 40 hours worked during the calendar year. Teladoc Virtual Care - Talk to a doctor, therapist, or medical expert anywhere you are by phone or video. For only a $25 monthly charge you would have virtual access to care for a wide range or medical conditions and mental health issues. There is a $0 copay and spouse/dependent(s) are eligible to use the service for free. Dental Insurance - Our dental plan is amazing. It is a gem. You get up to 4 cleanings a year and so much more. We pay 80% of the cost. End of Season Bonus. Heating savings program in partnership with Irving and Dead River - save on heating oil and propane. Core Values Program - earn points for branded swag! Referral Bonus - up to $1,000 per new full-time employee you refer. Discounts on hotel stays (our portfolio, and at selected New England Inns & Resorts collection hotels), dining, and spa services. Employee Recognition Programs. Employee Assistance Program (EAP) - Experienced counseling, free & anonymous. Employee Relief Fund - Financial support for unexpected situations. Mostly funded by our awesome teammates! Annual Flu Shot Clinic. Witham Family Hotels Gala - an annual event that recognizes YOU! Here are some more details: Job responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Perform duties as assigned. Skills Required: Advanced Culinary Skills. Ability to effectively manage the kitchen staff, motivate them and assign duties fairly Familiarity with the best practices in the hotel and catering services industry Knowledge of health and safety standards Proficient in Microsoft Office, Point of Sale and restaurant management software Ability to multitask and work quickly under pressure Advanced verbal and written communication skills Attention to detail and organizational skills Experience / Education: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Performance Measurement: 90 Day performance review, annual performance review, attendance, productivity, feedback from others, Guest Response scores, etc. Physical Requirements: This is a very physically demanding job that requires extended periods of walking, standing, bending, lifting, twisting, and kneeling and climbing ladders and stairs. Lifting of up to 65 lbs. Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. If you have a passion for culinary excellence, adaptability, and a desire to shine in the Sous Chef's absence, we invite you to be a key player in our culinary orchestra! Apply Now and Let Your Culinary Artistry Shine in the Swing Sous Chef Role!
Mar 09, 2024
Full time
Join Our Culinary Symphony as the Swing Sous Chef! Are you a culinary virtuoso ready to bring your talents to a vibrant kitchen environment? We're seeking a versatile and skilled Swing Sous Chef to join our culinary team, infusing creativity and flavor into our offerings, especially when the Sous Chef takes a well-deserved day off in the heart of Bar Harbor. As the Sous chef, you will be responsible for keeping up with all the kitchen functions including the duties of overseeing the safe and efficient operation of the kitchen. This involves food purchasing with cost control, preparation, and presentation of dishes, as well as maintaining the sanitation and cleanliness of the kitchen. The Bar Harbor Inn creates innovative menus that you will be expected to know ingredients for. You will be assisting the chef in providing high quality preparation of most dishes as well as the initiative to develop and promote profitability while being an example of others around you. We expect all our employees to champion and embrace the company values: to be hospitable at all times, willing to make the extra effort, fair in all of our dealings, respectful to our guests, our property and each other, professional in all situations and proud to be part of the very best! As a Swing Sous Chef, you will show off your culinary skills during shifts, ensuring top-notch food quality and presentation. Work seamlessly with kitchen staff to maintain the high standards set by the Sous Chef, providing leadership and support when they are away. Step into various roles within the kitchen, maintaining consistency and excellence in culinary operations. We are a family-owned independent restaurant, passionate about creating exceptional culinary experiences. Recognized as one of the Best Places to Work, we foster an inclusive workplace. As a Swing Sous Chef, you'll play a crucial role in maintaining the culinary excellence of our kitchen. You will be working your magic on a full-time seasonal basis from Spring to Fall. Your schedule will be 40 hours a week. Weekends, nights, and holidays are a must. The starting salary wage is $1200 per week. Why you want to work with us: Work in the serene ambiance of Bar Harbor, offering a peaceful retreat for both guests and team members. Join a collaborative team that values teamwork and ensures your success in this essential role. Explore opportunities for career advancement within our expanding hotel family. What you may not know is that we also have amazing benefits and perks: Start earning PPL (Paid Personal Leave), An employee will earn 1 hour of paid personal leave for every 40 hours worked during the calendar year. Teladoc Virtual Care - Talk to a doctor, therapist, or medical expert anywhere you are by phone or video. For only a $25 monthly charge you would have virtual access to care for a wide range or medical conditions and mental health issues. There is a $0 copay and spouse/dependent(s) are eligible to use the service for free. Dental Insurance - Our dental plan is amazing. It is a gem. You get up to 4 cleanings a year and so much more. We pay 80% of the cost. End of Season Bonus. Heating savings program in partnership with Irving and Dead River - save on heating oil and propane. Core Values Program - earn points for branded swag! Referral Bonus - up to $1,000 per new full-time employee you refer. Discounts on hotel stays (our portfolio, and at selected New England Inns & Resorts collection hotels), dining, and spa services. Employee Recognition Programs. Employee Assistance Program (EAP) - Experienced counseling, free & anonymous. Employee Relief Fund - Financial support for unexpected situations. Mostly funded by our awesome teammates! Annual Flu Shot Clinic. Witham Family Hotels Gala - an annual event that recognizes YOU! Here are some more details: Job responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Perform duties as assigned. Skills Required: Advanced Culinary Skills. Ability to effectively manage the kitchen staff, motivate them and assign duties fairly Familiarity with the best practices in the hotel and catering services industry Knowledge of health and safety standards Proficient in Microsoft Office, Point of Sale and restaurant management software Ability to multitask and work quickly under pressure Advanced verbal and written communication skills Attention to detail and organizational skills Experience / Education: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. At least 6 months experience in a similar capacity. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Performance Measurement: 90 Day performance review, annual performance review, attendance, productivity, feedback from others, Guest Response scores, etc. Physical Requirements: This is a very physically demanding job that requires extended periods of walking, standing, bending, lifting, twisting, and kneeling and climbing ladders and stairs. Lifting of up to 65 lbs. Extended workdays may be required to accomplish tasks and meet workload demands during peak periods. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. If you have a passion for culinary excellence, adaptability, and a desire to shine in the Sous Chef's absence, we invite you to be a key player in our culinary orchestra! Apply Now and Let Your Culinary Artistry Shine in the Swing Sous Chef Role!