Glowbal Restaurant Group
Vancouver, British Columbia (BC)
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. WHY WORK FOR US: We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! As we continue to grow and expand our teams, we are currently seeking RESTAURANT MANAGERS for our diversified locations. The RESTAURANT MANAGER is responsible for helping the restaurant meet service, sales, and profit objectives, along with supervising and directing daily work activities. Reporting to the General Manager, the RESTAURANT MANAGER assists with maintaining strong customer loyalty and ensuring that guests have a positive and memorable experience, each time they visit the restaurant. SKILLS & QUALIFICATIONS: Minimum 2 years experience in a similar position and environment Proficient in MS office Must have passion for the hospitality industry Excellent leadership and motivation skills Strong interpersonal skills and ability to hold oneself and others accountable Ability to prioritize, organize and follow through as necessary A clear thinker with the capacity to work well under timelines Solid communication skills, verbal, written and presentation Strong work ethic and high degree of integrity MUST HAVE WEEKEND AVAILABILITY TO WORK FOR US: You MUST have valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. Job Types: Full-time, Permanent Pay: $55,000.00-$60,000.00 per year Benefits: Dental care Discounted or free food Flexible schedule Paid time off Vision care Experience: Restaurant management: 3 years (preferred) Work Location: In person
May 28, 2024
Full time
Glowbal Restaurant Group has become one of the most successful restaurant companies in Vancouver. Our eight brands include Glowbal, Coast, Italian Kitchen, Trattoria Burnaby, Black+Blue (Vancouver & Toronto), The Roof, Five Sails and Riley Fish & Steak. Immersing guests in an experience that is fresh and vibrant, with engaging service, impressive wine and cocktail lists, and some of the most inventive, celebrated cuisine, it is no wonder our restaurants are exactly where everyone wants to be. WHY WORK FOR US: We are proud to offer our 1000+ staff competitive wages, hands-on training, extended health benefits, annual performance reviews, and referral programs. We also support internal growth and development with our job transfer policy and performance-based opportunities for cross training in different cuisines and restaurant concepts. Dining discounts across our brands are a definite perk! As we continue to grow and expand our teams, we are currently seeking RESTAURANT MANAGERS for our diversified locations. The RESTAURANT MANAGER is responsible for helping the restaurant meet service, sales, and profit objectives, along with supervising and directing daily work activities. Reporting to the General Manager, the RESTAURANT MANAGER assists with maintaining strong customer loyalty and ensuring that guests have a positive and memorable experience, each time they visit the restaurant. SKILLS & QUALIFICATIONS: Minimum 2 years experience in a similar position and environment Proficient in MS office Must have passion for the hospitality industry Excellent leadership and motivation skills Strong interpersonal skills and ability to hold oneself and others accountable Ability to prioritize, organize and follow through as necessary A clear thinker with the capacity to work well under timelines Solid communication skills, verbal, written and presentation Strong work ethic and high degree of integrity MUST HAVE WEEKEND AVAILABILITY TO WORK FOR US: You MUST have valid proof of Social Insurance Number and be legal to work in Canada with proof as a Canadian Citizen, Permanent Residence or Valid Work Permit. ONLINE APPLICATIONS: We genuinely appreciate your interest in becoming a part of our dynamic team. Please be aware that due to the high volume of applications, we will only be able to reach out to candidates who have been shortlisted for an interview. Job Types: Full-time, Permanent Pay: $55,000.00-$60,000.00 per year Benefits: Dental care Discounted or free food Flexible schedule Paid time off Vision care Experience: Restaurant management: 3 years (preferred) Work Location: In person
Unit Description: Do you strive to create amazing culinary experiences? Relocation Assistance Available. Sodexo is seeking an Executive Chef 2 for Young Harris College located in Young Harris, GA . This Executive Chef will oversee all culinary at the account and will have a strong understanding of food costs, inventory control, purchasing and menu planning. This candidate will use their knowledge of catering and recipe costs to make decisions that deliver top notch food for our client and overall production of food for our customers. This position will be making a difference in the residential dinning on campus. If you are a culinary professional looking to join a growing team, this position will make a home for you! The successful candidate will: have a culinary background; have oversight of day-to-day operations; deliver high quality food service; achieve company and client financial targets and goals; develop and maintain client and customer relationships; develop strategic plans; create a positive environment; and/or ensure Sodexo standards are met. be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Learn more about Young Harris University at . Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 28, 2024
Full time
Unit Description: Do you strive to create amazing culinary experiences? Relocation Assistance Available. Sodexo is seeking an Executive Chef 2 for Young Harris College located in Young Harris, GA . This Executive Chef will oversee all culinary at the account and will have a strong understanding of food costs, inventory control, purchasing and menu planning. This candidate will use their knowledge of catering and recipe costs to make decisions that deliver top notch food for our client and overall production of food for our customers. This position will be making a difference in the residential dinning on campus. If you are a culinary professional looking to join a growing team, this position will make a home for you! The successful candidate will: have a culinary background; have oversight of day-to-day operations; deliver high quality food service; achieve company and client financial targets and goals; develop and maintain client and customer relationships; develop strategic plans; create a positive environment; and/or ensure Sodexo standards are met. be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Learn more about Young Harris University at . Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
May 27, 2024
Full time
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
May 27, 2024
Full time
Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney communities to deliver exceptional "World-Class" dining experiences within a private club environment. Work closely with internal and external partners to develop, implement and maintain initiatives across the Storyliving by Disney brand such as sustainability work, cost of sales, health & wellness, and reducing kitchen waste. Help develop unique food offerings, innovative culinary experiences, set trends and outstanding culinary experiences for Club Members within various styles of service including table service and events. Responsible for menu concepts, design and productivity and cost pressures with the market variation. Ability to interpret industry trends while inspiring and influencing key partners. Provide coaching and mentorship to all levels of the HOH team under your day-to-day direction. Serve as the steward and gatekeeper to maintain the integrity of the storyline and role in the show for all dining locations. This role may require occasional travel. This role will be onsite at Cotino , A Storyliving by Disney community in Rancho Mirage, California and will report to the Vice President/General Manager, Cotino and Artisan Clubhouse Manager. Responsibilities: Responsible for facility development oversight for new sites including developing overall strategy for culinary programming, included but not limited to, food and beverage equipment selection and procurement, process improvements, menu development. Work with business teams to operationalize new concepts. Responsible for all day-to-day culinary operations to ensure culinary excellence in preparation and presentation and quality of food products at the Artisan Club. Develop Food & Beverage vision and strategic direction in alignment with our business executives' vision for new Clubs within Storyliving by Disney communities. Develop various menus that are regionally relevant, innovative, seasonally correct and ensures adherence to the role in the show cuisine concept while striving to exceed member's diverse culinary expectations and needs. Collaborate with various internal and external partners to develop high-quality service and product standards with the understanding of the location's pro forma. Drive the results of, and report out on financials, cost of sales, Operating Expenses, Labor; hold Direct Reports accountable for daily operations and business results. Control of all variable line items relating to food production budget. Provide leadership, coaching, guidance, development, support and motivation to all levels of HOH while creating a positive environment that encourages ownership and accountability. Inspire/Educate Cast Members and Members on trends, lifestyles and special dietary needs with consideration of product, equipment and cost. Ensure all policies and procedures are followed accurately to create a safe food preparation and dining experience at all locations. Champion product and equipment sourcing by partnering with Sourcing and Procurement. Develop successful culinary teams and provide the tools to deliver exceptional food experiences. Attract and retain a diverse talent and lead all aspects of talent planning functions. Champion compliance of Global Food & Beverage and Loss Prevention Standards, adherence to State and The Walt Disney Company Food Safety & Cast/Guest Safety Standards. Basic Qualifications: Minimum of ten years of culinary management experience leading a culinary management team. Ability to educate and demonstrate fundamental and advanced cooking skills. Proven knowledge of private club and events industry trends. Extensive knowledge in local, regional, and worldly cuisines; exceptional guest relations skills; exceptional employee relations skills; strong organizational skills; computer skills proficiency. Proven experience in developing annual operating plans. Demonstrated effective management of labor costs in relation to business needs and trends. Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the kitchen. Demonstrated project management experience in organizing, planning and driving large-scale projects from conception through implementation. Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others. Strong written and verbal communication skills. Food Safety Certification. Preferred Qualifications: Previous experience in private/social clubs and/or fine dining restaurants. Previous experience in intimate and large-scale catering/banquet and events. Ability to speak and present to large groups of people, including but not limited to Guests and company executives. Organizational and time management skills. Inspire creativity and innovation. Previous experience in table service and quick service restaurants. Multi-lingual. Preferred Education: Associate in Culinary Arts or formal apprenticeship program (Degree in culinary arts and/or other hospitality management focus) Advance Culinary Degree (Bachelor's or Master's Degree) Bachelor or Master of Business Administration Required Education: High School degree or equivalent. Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at The hiring range for this position in Anaheim is $135,000 to $181,000 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered
Healthcare Services Group, Inc.
Lexington Park, Maryland
Additional Information: Candidate must be a Certified Dietary Manager Or willing to complete exam within 90 days upon hire. Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Foodservice Director - Manages the foodservice program in a single site, provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met, including following facility menus, current applicable federal, state, and local standards, in line with our established policies and procedures to ensure that quality dining services are provided at all times. Reporting - Maintains records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management. Training - Responsible for all training, quality control and in-servicing staff to meet HCSG standards is an essential part of the Manager's responsibility and includes touring the kitchen several times per day to assess work quality using QCIs for documentation purposes. Must also be able to perform the essential job functions of dietary aide, cook, and dishwasher positions to train and assist when there are call-outs. Communication - Effectively communicate all directives from client managers, building occupants, and administrators to HCSG staff. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. An associate's degree or higher in food service management or hospitality, course study including food service or restaurant management from an accredited institution of higher learning is preferred. Specialized training in foodservice management and nutrition is required. Must show proof of or successfully complete an approved Conference of Food Protection (CFP) Food Protection Manager (FPM) course within the first 14 days of employment. Certified Dietary Manager (CDM) course participant, or certification as required by State & County law. Must successfully achieve the eLuminate Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment. Two years of experience in quantity food production/service, dining/nutrition, and personnel supervision experience are desired. Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting. May be required to complete an approved sanitation and safety course. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
May 27, 2024
Full time
Additional Information: Candidate must be a Certified Dietary Manager Or willing to complete exam within 90 days upon hire. Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Foodservice Director - Manages the foodservice program in a single site, provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met, including following facility menus, current applicable federal, state, and local standards, in line with our established policies and procedures to ensure that quality dining services are provided at all times. Reporting - Maintains records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management. Training - Responsible for all training, quality control and in-servicing staff to meet HCSG standards is an essential part of the Manager's responsibility and includes touring the kitchen several times per day to assess work quality using QCIs for documentation purposes. Must also be able to perform the essential job functions of dietary aide, cook, and dishwasher positions to train and assist when there are call-outs. Communication - Effectively communicate all directives from client managers, building occupants, and administrators to HCSG staff. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. An associate's degree or higher in food service management or hospitality, course study including food service or restaurant management from an accredited institution of higher learning is preferred. Specialized training in foodservice management and nutrition is required. Must show proof of or successfully complete an approved Conference of Food Protection (CFP) Food Protection Manager (FPM) course within the first 14 days of employment. Certified Dietary Manager (CDM) course participant, or certification as required by State & County law. Must successfully achieve the eLuminate Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment. Two years of experience in quantity food production/service, dining/nutrition, and personnel supervision experience are desired. Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting. May be required to complete an approved sanitation and safety course. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 24, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 24, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 24, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 24, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 24, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 24, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 24, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Windsor Run by Erickson Senior Living
Matthews, North Carolina
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
May 24, 2024
Full time
Location: Windsor Run by Erickson Senior Living Windsor Run is a beautiful 60-acre continuing care retirement community in the town of Matthews in Mecklenburg County, North Carolina. We're part of a growing network of communities developed and managed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: C ommensurate with experience up to $90,000 annually What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State-of-the-art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Unit Description: Take a fresh look at your future. Relocation Package Assistance Sodexo is seeking an Executive Chef 3 for Jacksonville State University located in Jacksonville, AL. Jacksonville State University is located at the foothills of the Appalachian mountains and is in-between Atlanta, GA and Birmingham, Alabama. Currently we are in the process of building a state of the art dining facility with state of the art equipment, and growth in the suite operations in the sporting facilities. This is a unprecedented time to be at the helm of this operation with all the new items and new dining facility coming on board. Jacksonville State University is considered the friendliest campus in the south and it is really a forward thinking and progressive thinking, family oriented community with tight relationships. Candidates for this position will have the opportunity to grow and expand their resume with all the new expansions and showcase account possibilities. The Executive Chef will be responsible for all BOH daily culinary food and beverage operations for resident dining, retail and catering, as well as overall unit management. The Executive Chef will interact daily with an exceptional hourly staff, General Manager, and all managers to ensure that client expectations are being met and exceeded. This Executive Chef 3 will have strong leadership and customer service, along with a strong financial acumen. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 21, 2024
Full time
Unit Description: Take a fresh look at your future. Relocation Package Assistance Sodexo is seeking an Executive Chef 3 for Jacksonville State University located in Jacksonville, AL. Jacksonville State University is located at the foothills of the Appalachian mountains and is in-between Atlanta, GA and Birmingham, Alabama. Currently we are in the process of building a state of the art dining facility with state of the art equipment, and growth in the suite operations in the sporting facilities. This is a unprecedented time to be at the helm of this operation with all the new items and new dining facility coming on board. Jacksonville State University is considered the friendliest campus in the south and it is really a forward thinking and progressive thinking, family oriented community with tight relationships. Candidates for this position will have the opportunity to grow and expand their resume with all the new expansions and showcase account possibilities. The Executive Chef will be responsible for all BOH daily culinary food and beverage operations for resident dining, retail and catering, as well as overall unit management. The Executive Chef will interact daily with an exceptional hourly staff, General Manager, and all managers to ensure that client expectations are being met and exceeded. This Executive Chef 3 will have strong leadership and customer service, along with a strong financial acumen. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
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?: Leading our outstanding culinary team at Grouse Mountain Lodge to provide our guests with unforgettable experiences! What is the compensation for this role?: $70,000/year What will you do in this job?: Execute development and planning of concept of service, policies, procedures and menus for food outlets and banquets Uses available data to properly determine food, labor, and overhead costs, and works with members of the Finance and RevMax team to determine appropriate menu pricing options, including daily rates and specials Reviews menus on a regular basis, updates food costing for recipes and adjusting menu items as appropriate to ensure creativity, quality and efficiency Plans or participates in the design and engineering of all GML menus, sharing ideas and menu planning with chefs in other Glacier Park Collection F&B units. Ensures locally-sourced ingredients are utilized when possible, and that relationships with local providers are established and maintained Coordinates with all F&B team members to ensure proper labor management, work schedules, and assignments of tasks to ensure efficient, high quality, economical and timely food production Works closely with and supervises B-O-H staff in the Grouse Mountain Lodge (GML) food & beverage department. Carries out a variety of F&B supervisory responsibilities including the interviewing, hiring, training, timekeeping and performance management of the culinary team Ensures efficient inventory and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and complexity of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen inventory accordingly Continuously analyzes recipes to ensure relevant updates are made in keeping with current tastes Supervises GML 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 Works closely with People & Culture staff to create and implement reward and recognition programs for F&B teams, and to drive a high level of staff engagement Ensures that nutrition specifications and sanitation standards are established and maintained for all restaurants Travels to other area food and beverage outlets as needed to benchmark gather ideas for overall improvement What skills and experience do you need for this job?: Minimum 3 years of experience with menu costing, inventoy control, menu engeering, staff management Minimum 2 years of experience in a high-volume restuant, banquet and wedding catering environment Experience working in a seasonal environment with diverse teams Experience with Microsoft Office tools (eg: Excel, Teams), 7shifts, ADP, D365 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. 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 20, 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?: Leading our outstanding culinary team at Grouse Mountain Lodge to provide our guests with unforgettable experiences! What is the compensation for this role?: $70,000/year What will you do in this job?: Execute development and planning of concept of service, policies, procedures and menus for food outlets and banquets Uses available data to properly determine food, labor, and overhead costs, and works with members of the Finance and RevMax team to determine appropriate menu pricing options, including daily rates and specials Reviews menus on a regular basis, updates food costing for recipes and adjusting menu items as appropriate to ensure creativity, quality and efficiency Plans or participates in the design and engineering of all GML menus, sharing ideas and menu planning with chefs in other Glacier Park Collection F&B units. Ensures locally-sourced ingredients are utilized when possible, and that relationships with local providers are established and maintained Coordinates with all F&B team members to ensure proper labor management, work schedules, and assignments of tasks to ensure efficient, high quality, economical and timely food production Works closely with and supervises B-O-H staff in the Grouse Mountain Lodge (GML) food & beverage department. Carries out a variety of F&B supervisory responsibilities including the interviewing, hiring, training, timekeeping and performance management of the culinary team Ensures efficient inventory and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and complexity of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen inventory accordingly Continuously analyzes recipes to ensure relevant updates are made in keeping with current tastes Supervises GML 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 Works closely with People & Culture staff to create and implement reward and recognition programs for F&B teams, and to drive a high level of staff engagement Ensures that nutrition specifications and sanitation standards are established and maintained for all restaurants Travels to other area food and beverage outlets as needed to benchmark gather ideas for overall improvement What skills and experience do you need for this job?: Minimum 3 years of experience with menu costing, inventoy control, menu engeering, staff management Minimum 2 years of experience in a high-volume restuant, banquet and wedding catering environment Experience working in a seasonal environment with diverse teams Experience with Microsoft Office tools (eg: Excel, Teams), 7shifts, ADP, D365 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. 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.
Unit Description: Are you looking for an opportunity to raise the bar and take a culinary program to the next level? Relocation is available Sodexo Schools segment is seeking an experienced, highly motivated Executive Chef 2 for our Independent School client at the Baylor School . The Baylor School is a private, coeducational prep school on the outskirts of Chattanooga, Tennessee. Founded in 1893, the school currently sits atop a 680 acres campus and enrolls students from grades 6-12, including boarding students in grades 9-12. These students are served by Baylor's 148 members of faculty, over two-thirds of whom hold advanced degrees, including nearly 40 adults who live on campus and serve as dorm parents. Chattanooga is one of the most beautiful cities surrounded by mountains and state parks. It is located about 120 miles between Atlanta, Georgia, Knoxville, TN and Nashville, TN. Chattanooga has the big city mixed with small town charm and has been named as an "All-America City". The successful candidate will manage the entire production area of the Baylor campus. In charge of catering, student feeding, and food production and has 18 direct reports. Experience with food and labor management systems, on-line ordering and solid background training and leading a large culinary staff are highly preferred. Creative menu development and understanding of food trends are essential. Account offers a brand new kitchen and student dining location with the following offers: Vegan/ Vegetarian, Grill, Deli, Entrée Station, made to order Salad Station, and Pizza/Pasta station. The ideal candidate will have: • College/university culinary and culinary management experience. • High end culinary program experience. • Culinary degree preferred. • Excellent management skills. • Experience with food and labor management systems. • Experience with on line ordering. • Extensive culinary experience with high volume catering. • Experience training and leading a culinary staff. Not the job for you? We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Campus Services, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 16, 2024
Full time
Unit Description: Are you looking for an opportunity to raise the bar and take a culinary program to the next level? Relocation is available Sodexo Schools segment is seeking an experienced, highly motivated Executive Chef 2 for our Independent School client at the Baylor School . The Baylor School is a private, coeducational prep school on the outskirts of Chattanooga, Tennessee. Founded in 1893, the school currently sits atop a 680 acres campus and enrolls students from grades 6-12, including boarding students in grades 9-12. These students are served by Baylor's 148 members of faculty, over two-thirds of whom hold advanced degrees, including nearly 40 adults who live on campus and serve as dorm parents. Chattanooga is one of the most beautiful cities surrounded by mountains and state parks. It is located about 120 miles between Atlanta, Georgia, Knoxville, TN and Nashville, TN. Chattanooga has the big city mixed with small town charm and has been named as an "All-America City". The successful candidate will manage the entire production area of the Baylor campus. In charge of catering, student feeding, and food production and has 18 direct reports. Experience with food and labor management systems, on-line ordering and solid background training and leading a large culinary staff are highly preferred. Creative menu development and understanding of food trends are essential. Account offers a brand new kitchen and student dining location with the following offers: Vegan/ Vegetarian, Grill, Deli, Entrée Station, made to order Salad Station, and Pizza/Pasta station. The ideal candidate will have: • College/university culinary and culinary management experience. • High end culinary program experience. • Culinary degree preferred. • Excellent management skills. • Experience with food and labor management systems. • Experience with on line ordering. • Extensive culinary experience with high volume catering. • Experience training and leading a culinary staff. Not the job for you? We offer Food Service Management positions in a variety of business segments, including Corporate, Schools, Campus Services, Government and Agencies, Health Care, Senior Living and Sports and Leisure locations across the United States. Continue your search for Food Service Management jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great career in food service management. With benefits including schedules that encourage work-life balance and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Associate's Degree or equivalent experience Basic Management Experience - 2 years Basic Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Unit Description: Do you strive to create amazing culinary experiences? Relocation Assistance Available This account will fall under the SodexoMAGIC portfolio of business. We are SodexoMagic! In 2006, Sodexo, Inc. joined forces with Magic Johnson Enterprises which resulted in a joint venture called SodexoMagic. By leveraging the power of business entrepreneur and NBA all-star, Earvin "Magic" Johnson's brand with Sodexo's extensive portfolio of quality-of-life offerings, SodexoMagic effectively provides flexible, innovative, and comprehensive service solutions that have a broad consumer appeal to the marketplace. This strategic alliance, 51% owned by Earvin "Magic" Johnson and 49% owned by Sodexo, Inc., allows for an unrivaled partnership in providing creative dining and facilities management solutions. At SodexoMagic, we sustain and empower communities everywhere through healthy food and exceptional services. We stand with our employees and partners to ensure quality, safeguard wellness and create a just and more equitable future for all people. SodexoMAGIC offers our dedicated services via these segments: Corporate Services, Hospitals, K-12 Schools, Universities, and Airline Lounges. We are in search of our next "Magic Maker" at the following location: SodexoMAGIC is looking for a Executive Chef 3 for the Morehouse College account in the Atlanta metro area. The Executive Chef needs to be a talented culinarian experienced in high-end and high-volume cuisines, with exceptional organizational and leadership skills. This individual will be expected to be on the floor during service times communicating with students, faculty, and staff. This position will manage a resident dining and catering operation. The Executive Chef will be very hands on in the menu planning process, labor schedules, production, marketing plan, and much more. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
May 16, 2024
Full time
Unit Description: Do you strive to create amazing culinary experiences? Relocation Assistance Available This account will fall under the SodexoMAGIC portfolio of business. We are SodexoMagic! In 2006, Sodexo, Inc. joined forces with Magic Johnson Enterprises which resulted in a joint venture called SodexoMagic. By leveraging the power of business entrepreneur and NBA all-star, Earvin "Magic" Johnson's brand with Sodexo's extensive portfolio of quality-of-life offerings, SodexoMagic effectively provides flexible, innovative, and comprehensive service solutions that have a broad consumer appeal to the marketplace. This strategic alliance, 51% owned by Earvin "Magic" Johnson and 49% owned by Sodexo, Inc., allows for an unrivaled partnership in providing creative dining and facilities management solutions. At SodexoMagic, we sustain and empower communities everywhere through healthy food and exceptional services. We stand with our employees and partners to ensure quality, safeguard wellness and create a just and more equitable future for all people. SodexoMAGIC offers our dedicated services via these segments: Corporate Services, Hospitals, K-12 Schools, Universities, and Airline Lounges. We are in search of our next "Magic Maker" at the following location: SodexoMAGIC is looking for a Executive Chef 3 for the Morehouse College account in the Atlanta metro area. The Executive Chef needs to be a talented culinarian experienced in high-end and high-volume cuisines, with exceptional organizational and leadership skills. This individual will be expected to be on the floor during service times communicating with students, faculty, and staff. This position will manage a resident dining and catering operation. The Executive Chef will be very hands on in the menu planning process, labor schedules, production, marketing plan, and much more. The successful candidate will: be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; have the ability and willingness to develop and motivate team members to embrace culinary innovations; ensure food safety, sanitation and workplace safety standard compliance; and/or have working knowledge of automated food inventory, ordering, production and management systems. Is this opportunity right for you? We are looking for candidates who have: a strong culinary background, with the demonstrated ability to stay current with new culinary trends; excellent leadership and communication skills with the ability to maintain the highest of culinary standards; strong coaching and employee development skills; and/or have a passion for food and innovation. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Not the job for you? At Sodexo, we offer Culinary positions in a variety of business segments, including Corporate, Schools, Universities, Government and Agencies, Healthcare, Senior Living and Sports and Leisure locations across the United States. Continue your search for Culinary jobs . Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Sodexo offers fair and equitable compensation, partially determined by a candidate's education level or years of relevant experience. While the budgeted range for the position is posted, Sodexo salary offers are based on a candidate's specific criteria, like experience, skills, education and training. Qualifications & Requirements: Basic Education Requirement - Bachelor's Degree or equivalent experience Basic Management Experience - 3 years Basic Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.
Healthcare Services Group, Inc.
Sistersville, West Virginia
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Foodservice Director - Manages the foodservice program in a single site, provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met, including following facility menus, current applicable federal, state, and local standards, in line with our established policies and procedures to ensure that quality dining services are provided at all times. Reporting - Maintains records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management. Training - Responsible for all training, quality control and in-servicing staff to meet HCSG standards is an essential part of the Manager's responsibility and includes touring the kitchen several times per day to assess work quality using QCIs for documentation purposes. Must also be able to perform the essential job functions of dietary aide, cook, and dishwasher positions to train and assist when there are call-outs. Communication - Effectively communicate all directives from client managers, building occupants, and administrators to HCSG staff. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. An associate's degree or higher in food service management or hospitality, course study including food service or restaurant management from an accredited institution of higher learning is preferred. Specialized training in foodservice management and nutrition is required. Must show proof of or successfully complete an approved Conference of Food Protection (CFP) Food Protection Manager (FPM) course within the first 14 days of employment. Certified Dietary Manager (CDM) course participant, or certification as required by State & County law. Must successfully achieve the eLuminate Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment. Two years of experience in quantity food production/service, dining/nutrition, and personnel supervision experience are desired. Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting. May be required to complete an approved sanitation and safety course. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
May 16, 2024
Full time
Overview: Who We Are Healthcare Services Group (HCSG) is an experienced partner managing housekeeping, laundry, dining, and nutritional services within the healthcare market. For over 45 years, we have provided essential services to thousands of healthcare communities across the country. As one of America's Most Trustworthy Companies , we have been recognized for treating our customers and employees fairly and pursuing excellence via an ever-evolving and expanding focus on training and the development of team members at every level. Our Company Purpose & Values Our Purpose is Fostering Fulfillment In Communities. Our Values, Integrity, Collaboration, Empowerment, Passion & Perseverance (aka Grit) influence our decisions and the actions that follow in and out of the workplace. Who You Are You are driven, ambitious, have a personal calling for serving people, and desire to positively impact your community. You enjoy collaborating with others, aren't afraid to roll up your sleeves, and go beyond to get the job done. You have a passion and desire to deliver the highest customer and resident experience every day. What We Offer HCSG offers a comprehensive array of benefits to support our associates and their family's health and well-being. Our goal is to promote welfare and health and enhance our associates' and their families' overall quality of life. Benefits - FREE Telemedicine and Prescription Discount Program along with an array of medical, dental, vision, and other supplemental health plans. Availability based on state. Training - We take the development and education of our associates very seriously. Our promotions-from-within philosophy opens the door to a stimulating and robust career with HCSG! Employee Assistance Programs - FREE access for employees and their families for health, financial, and family services to support our employees' welfare and mental and physical health. Employee Recognition Programs - We strive to recognize employees who live out our Company Purpose and are committed to for our Client, Resident, and Employee Communities! Going Beyond Assistance Fund - A 501(c)(3) nonprofit formed by HCSG to serve as a charitable employer-sponsored disaster relief organization to provide emergency, hardship, and disaster assistance, to HCSG employees and their dependents or family members. Paid - Holidays and Vacation for eligible employees. Employee Stock Purchase Plan - Investment opportunity available to all eligible employees after two years of service. Nationwide Opportunities - Transfers are available Nationwide great for active Military and Family! Keeping You Safe The safety and health of our employees and that of the resident communities that we serve are our Company's most significant priority. Personal Protective Equipment - All employees will be provided and required to wear appropriate PPE for all functions. COVID-19 Vaccination - Employees will be required to comply with all policies, as required by State, Local, and/or our Customers Why HCSG At HCSG, you will find an environment that is fulfilling, collaborative, committed, stimulating, and structured to help you succeed in serving our communities. We offer engaging opportunities for every phase of one's career. HCSG is committed to providing growth and leadership opportunities to see you succeed! Position Summary Foodservice Director - Manages the foodservice program in a single site, provides leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met, including following facility menus, current applicable federal, state, and local standards, in line with our established policies and procedures to ensure that quality dining services are provided at all times. Reporting - Maintains records of income and expenditures, food, supplies, personnel, and equipment in report format to be delivered to HCSG and Facility management. Training - Responsible for all training, quality control and in-servicing staff to meet HCSG standards is an essential part of the Manager's responsibility and includes touring the kitchen several times per day to assess work quality using QCIs for documentation purposes. Must also be able to perform the essential job functions of dietary aide, cook, and dishwasher positions to train and assist when there are call-outs. Communication - Effectively communicate all directives from client managers, building occupants, and administrators to HCSG staff. Safety - Utilize protective gear in all appropriate functions. Responsible for the safe and proper mixing and use of cleaning solutions while adhering to all safety precautions. Reporting equipment/cleaning product needs and or malfunctions to supervisor in a timely fashion. Ensure the established standards, safety, and quality guidelines are met. Follow infection control and universal precautions policies and procedures to ensure that a sanitary environment is achieved at all times. Follow proper reporting, isolation, and handwashing procedures/techniques. Punctuality - Consistent attendance and punctual arrival. Timely completion of assigned cleaning area according to schedule. Respond to the paging system in a timely and appropriate manner. Customer Experience - Positively represents HCSG by following instructions, being courteous, and cooperative with supervisor, co-workers, and client staff. Resident Experience - Positive, pleasant, and tactful interactions with residents, staff, and facility guests. Qualifications Demonstrate a positive attitude with the ability to follow oral and written instructions, and perform routine, repetitive tasks daily. After completing all appropriate training, utilize leadership skills to accomplish all responsibilities without supervision and do so without injury to oneself or other individuals. An associate's degree or higher in food service management or hospitality, course study including food service or restaurant management from an accredited institution of higher learning is preferred. Specialized training in foodservice management and nutrition is required. Must show proof of or successfully complete an approved Conference of Food Protection (CFP) Food Protection Manager (FPM) course within the first 14 days of employment. Certified Dietary Manager (CDM) course participant, or certification as required by State & County law. Must successfully achieve the eLuminate Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment. Two years of experience in quantity food production/service, dining/nutrition, and personnel supervision experience are desired. Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting. May be required to complete an approved sanitation and safety course. Must be able to be at work as scheduled and on time. Compliance with COVID-19 Vaccination Policies, as required by State, Local, and/or Customers. Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods. Must be able to perform routine, repetitive tasks continuously. Must be able to work around food and cleaning products. Must live in the service area. HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate. HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.
Job Description Overview We are looking for a highly motivated and analytical individual to join our team as the Senior Food and Beverage Manager. This individual is an initiative-taking solution seeker, they lead by example, don't settle for the normal, and continuously encourage and engage their team members. They will assist in providing the strategic leadership required to achieve the fiduciary and quality goals for the Food and Beverage operations. They will ensure the effective and efficient operation of all facets of Food and Beverage operations, while improving on the current model and be responsible for managing in a manner consistent with the mission, operating philosophy, standards, and values of the Benchmark. The David Rubenstein Forum is a University-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold.ESSENTIAL FUNCTIONS: Serves as manager-on-duty when present and supervise staff to ensure service standards are consistently met or exceeded. Open and close the restaurant or banquets as needed, with a minimum of one restaurant closing shift per week. Monitor customer feedback, resolve issues, and strive to continuously improve the overall dining experience for gue Manage complaints from staff by creating and providing solutions that will result in a positive outcome. Assist the Director of Operations in managing the operating budget; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained. Assist the Banquets Management team as needed within the banquet operation. Acts as Banquet MOD in their absence if applicable. Assures a high standard of appearance, setup, and cleanliness of dining areas; and takes necessary action to correct any issues in a timely manner. Maintain health and safety standards in compliance with City of Chicago Department of Public Health code. Create staff schedules to ensure efficiency is met and budgeted labor is not exceeded. Manages and properly codes product invoices before submitting to the Accounting Department. Manage inventory, par levels, and purchasing for the restaurant and banquets to ensure we have all products in house to execute successful service in all F&B outlets. Perform and manage month end inventory. Responsible for the acquisition and recruitment of front of house staff, including advertising, interviewing, hiring, and training of all personnel. Creates and implements Skills Training Outlines for all operational roles and duties. Consults daily with the Executive Chef and Sous Chef to obtain daily menu updates, maintain food quality, menu integrity. Consult weekly with Director of Banquets and other administrators to help assure the highest level of efficiency in F&B Operations. Implement strategies to maximize restaurant sales and profitability. Responsible for the maintenance, programming and daily functionality of equipment including but not limited to point-of-sale terminals and printers, reservation platform, credit card processors, beer taps, beverage coolers, dishwasher, coffee and espresso maker, soda, and ice machines. Oversee and run daily Pre-shift meetings to inspire, inform and educate the staff on daily F&B menu offerings, guests dining needs and steps of service. Host weekly Managers meeting to present service and operational initiatives and current events. Oversee large party, semiprivate and private bookings of Bar David, from initial inquiry, menu planning and costing, to the day of execution. Assist with all events and attends BEO meetings to ensure proper execution of events. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by your immediate supervisor or General Manager. Assist in all outlets and Banquets when needed. Other duties as assigned by Manager or Supervisor. Responsibilities QUALIFICATIONS: (EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE) †Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred. †Five years of progressive restaurant and banquet event experience preferred. †Two years of management experience preferred. Previous experience as a Food and Beverage Manager in a luxury hotel and or full-service resort, a plus. †Open availability and flexible schedule, able to work evenings, weekends, and holidays when needed. †Knowledge of Microsoft Office: Excel, PowerPoint, Word, POS System(s) and online reservations sites required. †Manager Serve Safe certified with City of Chicago certification and BASSET certified within allotted time designated after starting position is required. †Ability to make quick decisions in high stress situations. †Excellent customer service skills. †Ability to lead, teach and mentor staff about proper service skills. †Pleasant and positive personality. †Well organized. †Proactive Manager with focus on accountability practices. PIf5baa-1284
May 27, 2024
Full time
Job Description Overview We are looking for a highly motivated and analytical individual to join our team as the Senior Food and Beverage Manager. This individual is an initiative-taking solution seeker, they lead by example, don't settle for the normal, and continuously encourage and engage their team members. They will assist in providing the strategic leadership required to achieve the fiduciary and quality goals for the Food and Beverage operations. They will ensure the effective and efficient operation of all facets of Food and Beverage operations, while improving on the current model and be responsible for managing in a manner consistent with the mission, operating philosophy, standards, and values of the Benchmark. The David Rubenstein Forum is a University-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold.ESSENTIAL FUNCTIONS: Serves as manager-on-duty when present and supervise staff to ensure service standards are consistently met or exceeded. Open and close the restaurant or banquets as needed, with a minimum of one restaurant closing shift per week. Monitor customer feedback, resolve issues, and strive to continuously improve the overall dining experience for gue Manage complaints from staff by creating and providing solutions that will result in a positive outcome. Assist the Director of Operations in managing the operating budget; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained. Assist the Banquets Management team as needed within the banquet operation. Acts as Banquet MOD in their absence if applicable. Assures a high standard of appearance, setup, and cleanliness of dining areas; and takes necessary action to correct any issues in a timely manner. Maintain health and safety standards in compliance with City of Chicago Department of Public Health code. Create staff schedules to ensure efficiency is met and budgeted labor is not exceeded. Manages and properly codes product invoices before submitting to the Accounting Department. Manage inventory, par levels, and purchasing for the restaurant and banquets to ensure we have all products in house to execute successful service in all F&B outlets. Perform and manage month end inventory. Responsible for the acquisition and recruitment of front of house staff, including advertising, interviewing, hiring, and training of all personnel. Creates and implements Skills Training Outlines for all operational roles and duties. Consults daily with the Executive Chef and Sous Chef to obtain daily menu updates, maintain food quality, menu integrity. Consult weekly with Director of Banquets and other administrators to help assure the highest level of efficiency in F&B Operations. Implement strategies to maximize restaurant sales and profitability. Responsible for the maintenance, programming and daily functionality of equipment including but not limited to point-of-sale terminals and printers, reservation platform, credit card processors, beer taps, beverage coolers, dishwasher, coffee and espresso maker, soda, and ice machines. Oversee and run daily Pre-shift meetings to inspire, inform and educate the staff on daily F&B menu offerings, guests dining needs and steps of service. Host weekly Managers meeting to present service and operational initiatives and current events. Oversee large party, semiprivate and private bookings of Bar David, from initial inquiry, menu planning and costing, to the day of execution. Assist with all events and attends BEO meetings to ensure proper execution of events. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by your immediate supervisor or General Manager. Assist in all outlets and Banquets when needed. Other duties as assigned by Manager or Supervisor. Responsibilities QUALIFICATIONS: (EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE) †Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred. †Five years of progressive restaurant and banquet event experience preferred. †Two years of management experience preferred. Previous experience as a Food and Beverage Manager in a luxury hotel and or full-service resort, a plus. †Open availability and flexible schedule, able to work evenings, weekends, and holidays when needed. †Knowledge of Microsoft Office: Excel, PowerPoint, Word, POS System(s) and online reservations sites required. †Manager Serve Safe certified with City of Chicago certification and BASSET certified within allotted time designated after starting position is required. †Ability to make quick decisions in high stress situations. †Excellent customer service skills. †Ability to lead, teach and mentor staff about proper service skills. †Pleasant and positive personality. †Well organized. †Proactive Manager with focus on accountability practices. PIf5baa-1284
Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a job-it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. 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. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PI6d7cd6c6-
May 20, 2024
Full time
Description: Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a job-it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property. 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. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age) Requirements: PI6d7cd6c6-