Head Chef DC Market Premium upscale casual brand is seeking a Head Chef to assume responsibility for kitchen operations in their DC market. This requires a background as Head Chef, Kitchen Manager or similar rankings. Culinary professionals will need to have a passion for the highest food quality, running a business from the BOH and overseeing a full team of kitchen professionals. We offer an outstanding benefits program, development, stability and a brand to be proud of. Interviews are immediate and the positon is available early January 2016. Presented by Tom Bull with Gecko Hospitality Please send resume by e mail to
May 20, 2024
Head Chef DC Market Premium upscale casual brand is seeking a Head Chef to assume responsibility for kitchen operations in their DC market. This requires a background as Head Chef, Kitchen Manager or similar rankings. Culinary professionals will need to have a passion for the highest food quality, running a business from the BOH and overseeing a full team of kitchen professionals. We offer an outstanding benefits program, development, stability and a brand to be proud of. Interviews are immediate and the positon is available early January 2016. Presented by Tom Bull with Gecko Hospitality Please send resume by e mail to
Job Description Overview "Sunrise is the best place that I've ever worked, simply because of the people. We provide quality care in an environment that feels like home. Our focus is doing what s right for the resident. For me, that s a big breath of fresh air." - Sunrise Leader The Dining Services Coordinator I is responsible for providing outstanding customer service, overall leadership, and management of the dining and hospitality operations in the community. These responsibilities include, but are not limited to, food preparation and service in accordance with the Sunrise culinary programs, accurate delivery of dietary modifications, procurement, financial and budgetary management, labor management, hiring, supervising and training team members, ensuring proper sanitation and safe food handling, accurate record keeping, inventory and rotation of products, regulatory compliance, and communicating with residents and families to ensure high levels of resident satisfaction. Responsibilities As a part of the Sunrise team, supporting our Mission, Principles of Service and Core Values is a fundamental part of this job. Our foundational belief is the sacred value of human life. The unique responsibilities for this role include but are not limited to the essential functions listed below: Preparation & Food Service Delivers consistent high-quality food and hospitality service by following Sunrise recipes, menus, and programs Posts and displays weekly and daily menus in accordance with Sunrise standards Completes and utilizes production sheets to control food quality and portions Ensures adherence to modified diets, correct portioning of foods, and proper serving methods Prepares and serves meals on time and at the correct temperatures Actively trains on and participates in front-of-the-house operations to ensure a positive customer experience Ensures all food in Bistro and/or other common areas is fresh, covered, labeled, and dated (as applicable) Actively supports all special events with exceptional emphasis on marketing events Serves minimum one (1) meal per week in Reminiscence and meets with the Reminiscence Coordinator to review service and preparation needs each day Resident Focus Partners with the Wellness team and consultant dietitian to understand individual resident nutritional needs and preferences, then delivers snacks, beverages, and meals accurately and consistently Actively participates in monthly Resident Council Meetings and other identified food committee meetings Visits with residents during meal periods each day for feedback on menu Ensures coordination of staffing in dining room with ALC before each meal Supplies Management & Risk Management Adheres to established product order guide(s) and vendor programs Ensures compliance with HACCP (Hazard Analysis and Critical Control Points) and local health department regulations Maintains an adequate inventory of food and supplies including emergency supplies Partners with leadership team to ensure community is in compliance with OSHA requirements and to promote Risk Management programs and policies Ensures that procedures and practices are enforced as needed: Personal Protective Equipment (PPE), fire extinguishers, Material Safety Data Sheets (MSDS), Lockout Tagout procedures Food Safety, Sanitation & Maintenance Ensures compliance with local health department regulations and Sunrise standards Practices safe food handling at all times to prevent contamination and/or an outbreak of food borne illness Maintains a clean, organized, and clutter-free kitchen environment Completes and maintains accurate food production records including safe cooking and holding temperatures and a record of the menu as served Completes and maintains accurate sanitation and cleaning records, including refrigeration and freezer logs, cleaning logs, and dining room/bistro opening and closing checklists Partners with the Maintenance Coordinator for repairs and scheduled maintenance of equipment Financial Management Understands and manages the department budget, including food, labor, and other expenses Keeps financial tools up-to-date and ensures budgeted allowances are maintained Reviews monthly financial statements and implements plans of action around deficiencies Processes and submits monthly expenses and budget data timely Coordinates with the community team to achieve maximum staff economies and cross training Conducts regular inventories as defined by accounting guidelines Training, Leadership and Team Member Development Provides overall management of the department, including but not limited to, recruiting, hiring, training, and coaching Leads and participates in daily and monthly team member meetings and trainings, including orientation, onboarding, continuing education, annual trainings, and inservices Develops a working knowledge of state regulations and ensures compliance Completes team member staffing and scheduling according to operational and budgetary guidelines Conducts a daily review of timekeeping practices and payroll reports to ensure all hours worked are recorded and appropriately paid Conducts timely performance appraisals with meaningful conversations Holds team accountable and corrects actions when necessary, with proper documentation Attends regular meetings as required (e.g., Stand Up, Department Head, Interdisciplinary Team, Town Hall, Quality Improvement) Maintains compliance in assigned required training as applicable to this role to ensure that Sunrise standards are met. Experience and Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed throughout this job description are representative of the knowledge, skills, and abilities required Two (2) to three (3) years experience supervising kitchen, food service and dining room operations in a full-service restaurant. Requires ability to recruit, coach, and manage the performance of a kitchen / dining room staff Minimum two (2) to three (3) years volume cooking experience and ability to cook (3) to four (4) days per week and produce food at the volume required Current ServSafe certification Proven ability to use appropriate tools such as production sheets, standardized recipes, temperature logs, and sanitation forms Must possess basic knowledge of nutrition and modified diets Ability to delegate assignments to the appropriate individuals based on their skills, roles, and interests Must possess written and verbal skills for effective communication with the ability to facilitate small group presentations Proven ability to manage food and labor budgets, and achieve established targets Competent in organizational and time management skills Demonstrates good judgment, problem solving, and decision-making skills Proficient in basic computer skills and programs with the ability to learn new applications Ability to work weekends, evenings, and flexible hours, available for our customers at peak service delivery days and times Qualifications Sunrise Senior Living has championed quality of life in senior care for more than 30 years. We believe team members are our greatest resource and are looking for people who share our commitment to provide quality care for seniors and their families. It's no surprise that many of the world's leading experts in Senior Living entrust their career to Sunrise. At Sunrise, you will Make a Difference Every Day We are passionate about our mission to champion quality of life for all seniors. We deliver high-quality care with a personal touch and encourage our residents to enjoy life to the fullest. Be Part of a Uniquely Supportive Community The care-focused environment we create for residents extends to our team members. We offer programs, rewards, and benefits to help you live your best. Ignite Your Potential We believe potential has no limits. We offer best-in-class leadership development programs designed to grow our leaders. We are committed to helping our team members achieve their career goals. Apply today to learn why Sunrise Senior Living is a certified Great Place to Work
May 20, 2024
Full time
Job Description Overview "Sunrise is the best place that I've ever worked, simply because of the people. We provide quality care in an environment that feels like home. Our focus is doing what s right for the resident. For me, that s a big breath of fresh air." - Sunrise Leader The Dining Services Coordinator I is responsible for providing outstanding customer service, overall leadership, and management of the dining and hospitality operations in the community. These responsibilities include, but are not limited to, food preparation and service in accordance with the Sunrise culinary programs, accurate delivery of dietary modifications, procurement, financial and budgetary management, labor management, hiring, supervising and training team members, ensuring proper sanitation and safe food handling, accurate record keeping, inventory and rotation of products, regulatory compliance, and communicating with residents and families to ensure high levels of resident satisfaction. Responsibilities As a part of the Sunrise team, supporting our Mission, Principles of Service and Core Values is a fundamental part of this job. Our foundational belief is the sacred value of human life. The unique responsibilities for this role include but are not limited to the essential functions listed below: Preparation & Food Service Delivers consistent high-quality food and hospitality service by following Sunrise recipes, menus, and programs Posts and displays weekly and daily menus in accordance with Sunrise standards Completes and utilizes production sheets to control food quality and portions Ensures adherence to modified diets, correct portioning of foods, and proper serving methods Prepares and serves meals on time and at the correct temperatures Actively trains on and participates in front-of-the-house operations to ensure a positive customer experience Ensures all food in Bistro and/or other common areas is fresh, covered, labeled, and dated (as applicable) Actively supports all special events with exceptional emphasis on marketing events Serves minimum one (1) meal per week in Reminiscence and meets with the Reminiscence Coordinator to review service and preparation needs each day Resident Focus Partners with the Wellness team and consultant dietitian to understand individual resident nutritional needs and preferences, then delivers snacks, beverages, and meals accurately and consistently Actively participates in monthly Resident Council Meetings and other identified food committee meetings Visits with residents during meal periods each day for feedback on menu Ensures coordination of staffing in dining room with ALC before each meal Supplies Management & Risk Management Adheres to established product order guide(s) and vendor programs Ensures compliance with HACCP (Hazard Analysis and Critical Control Points) and local health department regulations Maintains an adequate inventory of food and supplies including emergency supplies Partners with leadership team to ensure community is in compliance with OSHA requirements and to promote Risk Management programs and policies Ensures that procedures and practices are enforced as needed: Personal Protective Equipment (PPE), fire extinguishers, Material Safety Data Sheets (MSDS), Lockout Tagout procedures Food Safety, Sanitation & Maintenance Ensures compliance with local health department regulations and Sunrise standards Practices safe food handling at all times to prevent contamination and/or an outbreak of food borne illness Maintains a clean, organized, and clutter-free kitchen environment Completes and maintains accurate food production records including safe cooking and holding temperatures and a record of the menu as served Completes and maintains accurate sanitation and cleaning records, including refrigeration and freezer logs, cleaning logs, and dining room/bistro opening and closing checklists Partners with the Maintenance Coordinator for repairs and scheduled maintenance of equipment Financial Management Understands and manages the department budget, including food, labor, and other expenses Keeps financial tools up-to-date and ensures budgeted allowances are maintained Reviews monthly financial statements and implements plans of action around deficiencies Processes and submits monthly expenses and budget data timely Coordinates with the community team to achieve maximum staff economies and cross training Conducts regular inventories as defined by accounting guidelines Training, Leadership and Team Member Development Provides overall management of the department, including but not limited to, recruiting, hiring, training, and coaching Leads and participates in daily and monthly team member meetings and trainings, including orientation, onboarding, continuing education, annual trainings, and inservices Develops a working knowledge of state regulations and ensures compliance Completes team member staffing and scheduling according to operational and budgetary guidelines Conducts a daily review of timekeeping practices and payroll reports to ensure all hours worked are recorded and appropriately paid Conducts timely performance appraisals with meaningful conversations Holds team accountable and corrects actions when necessary, with proper documentation Attends regular meetings as required (e.g., Stand Up, Department Head, Interdisciplinary Team, Town Hall, Quality Improvement) Maintains compliance in assigned required training as applicable to this role to ensure that Sunrise standards are met. Experience and Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed throughout this job description are representative of the knowledge, skills, and abilities required Two (2) to three (3) years experience supervising kitchen, food service and dining room operations in a full-service restaurant. Requires ability to recruit, coach, and manage the performance of a kitchen / dining room staff Minimum two (2) to three (3) years volume cooking experience and ability to cook (3) to four (4) days per week and produce food at the volume required Current ServSafe certification Proven ability to use appropriate tools such as production sheets, standardized recipes, temperature logs, and sanitation forms Must possess basic knowledge of nutrition and modified diets Ability to delegate assignments to the appropriate individuals based on their skills, roles, and interests Must possess written and verbal skills for effective communication with the ability to facilitate small group presentations Proven ability to manage food and labor budgets, and achieve established targets Competent in organizational and time management skills Demonstrates good judgment, problem solving, and decision-making skills Proficient in basic computer skills and programs with the ability to learn new applications Ability to work weekends, evenings, and flexible hours, available for our customers at peak service delivery days and times Qualifications Sunrise Senior Living has championed quality of life in senior care for more than 30 years. We believe team members are our greatest resource and are looking for people who share our commitment to provide quality care for seniors and their families. It's no surprise that many of the world's leading experts in Senior Living entrust their career to Sunrise. At Sunrise, you will Make a Difference Every Day We are passionate about our mission to champion quality of life for all seniors. We deliver high-quality care with a personal touch and encourage our residents to enjoy life to the fullest. Be Part of a Uniquely Supportive Community The care-focused environment we create for residents extends to our team members. We offer programs, rewards, and benefits to help you live your best. Ignite Your Potential We believe potential has no limits. We offer best-in-class leadership development programs designed to grow our leaders. We are committed to helping our team members achieve their career goals. Apply today to learn why Sunrise Senior Living is a certified Great Place to Work
Currently offering a one-time Snooze sign-on bonus in the amount of $1000 gross paid upon completion of management training (conditions apply). Snooze Bonus Incentives Snooze Sunny Side Up Management Bonus Program with potential to earn up to 15% of your annual base salary. Additional Extra Hash bonus with the ability to make up to an additional $3,000 in performance bonuses above and beyond our regular bonus incentive plan. An incentive program that rewards Head Chefs with a $25,000 cash bonus, one month paid time off, and $5,000 in experience dollars after 5 years of commitment in one restaurant! Snooze - Who Are We? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Executive Kitchen Manager Role at Snooze As Snooze Executive Kitchen Manager , you are ultimately responsible for ensuring the highest quality of food and standards in and out of the kitchen. Your primary duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation, and overall adherence to Snooze quality, methods, and safety and sanitation standards. You are the leader in training all Snoozers in methods of cooking, preparation, plate presentation, portion and cost control, and cleanliness. It is your responsibility to efficiently staff and schedule your kitchen adequately to facilitate preparation and execute production while maintaining standard labor costs. Your ultimate goal is to maintain the "WOW" factor of Snooze food while creating an environment that fosters creativity, education, and personal development. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. Competitive quarterly operational performance bonus Additional competitive yearly bonus for incredible P&L management Long-term incentive program rewarding 5 years of service with a cash bonus, time off, and funds for personal development No late nights-you'll be home by dinner time every night! $50 per month for cell phone reimbursement due to using your personal phone for restaurant support (reimbursed monthly) Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays - Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits including potential field trips, community engagement, personal and professional growth, and advancement opportunities Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, efficient, careful, and effective use of time, and overall creation of a happy kitchen serving the best Snooze food every day. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the GM and management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and disciplining kitchen personnel as appropriate. Properly train all Heart of House Snoozers about the practices regarding cleanliness, sanitation, equipment safety, and proper kitchen tool usage. Prepare all required paperwork, including inventory, ordering, forms, reports, and schedules in an organized and timely manner. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance plans. Control food cost and usage by following proper and responsible requisition of products from vendors, organized product storage procedures, standard recipes, and waste control efforts. Control labor costs by scheduling based on forecasted sales, positions needed, and proper time management. Lead the instruction and training of Snooze's basic safety and sanitation procedures and guidelines to all staff. Create a fun, safe, and rewarding work environment for all Snooze kitchen employees. Is this the role for you? Executive Kitchen Managers at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and service generally involving at least 3+ years of operations and leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 50 to 55 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 16, 2024
Full time
Currently offering a one-time Snooze sign-on bonus in the amount of $1000 gross paid upon completion of management training (conditions apply). Snooze Bonus Incentives Snooze Sunny Side Up Management Bonus Program with potential to earn up to 15% of your annual base salary. Additional Extra Hash bonus with the ability to make up to an additional $3,000 in performance bonuses above and beyond our regular bonus incentive plan. An incentive program that rewards Head Chefs with a $25,000 cash bonus, one month paid time off, and $5,000 in experience dollars after 5 years of commitment in one restaurant! Snooze - Who Are We? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Executive Kitchen Manager Role at Snooze As Snooze Executive Kitchen Manager , you are ultimately responsible for ensuring the highest quality of food and standards in and out of the kitchen. Your primary duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation, and overall adherence to Snooze quality, methods, and safety and sanitation standards. You are the leader in training all Snoozers in methods of cooking, preparation, plate presentation, portion and cost control, and cleanliness. It is your responsibility to efficiently staff and schedule your kitchen adequately to facilitate preparation and execute production while maintaining standard labor costs. Your ultimate goal is to maintain the "WOW" factor of Snooze food while creating an environment that fosters creativity, education, and personal development. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. Competitive quarterly operational performance bonus Additional competitive yearly bonus for incredible P&L management Long-term incentive program rewarding 5 years of service with a cash bonus, time off, and funds for personal development No late nights-you'll be home by dinner time every night! $50 per month for cell phone reimbursement due to using your personal phone for restaurant support (reimbursed monthly) Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays - Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits including potential field trips, community engagement, personal and professional growth, and advancement opportunities Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, efficient, careful, and effective use of time, and overall creation of a happy kitchen serving the best Snooze food every day. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the GM and management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and disciplining kitchen personnel as appropriate. Properly train all Heart of House Snoozers about the practices regarding cleanliness, sanitation, equipment safety, and proper kitchen tool usage. Prepare all required paperwork, including inventory, ordering, forms, reports, and schedules in an organized and timely manner. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance plans. Control food cost and usage by following proper and responsible requisition of products from vendors, organized product storage procedures, standard recipes, and waste control efforts. Control labor costs by scheduling based on forecasted sales, positions needed, and proper time management. Lead the instruction and training of Snooze's basic safety and sanitation procedures and guidelines to all staff. Create a fun, safe, and rewarding work environment for all Snooze kitchen employees. Is this the role for you? Executive Kitchen Managers at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and service generally involving at least 3+ years of operations and leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 50 to 55 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Currently offering a one-time Snooze sign-on bonus in the amount of $1000 gross paid upon completion of management training (conditions apply). Snooze Bonus Incentives Snooze Sunny Side Up Management Bonus Program with potential to earn up to 15% of your annual base salary. Additional Extra Hash bonus with the ability to make up to an additional $3,000 in performance bonuses above and beyond our regular bonus incentive plan. An incentive program that rewards Head Chefs with a $25,000 cash bonus, one month paid time off, and $5,000 in experience dollars after 5 years of commitment in one restaurant! Snooze - Who Are We? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Executive Kitchen Manager Role at Snooze As Snooze Executive Kitchen Manager , you are ultimately responsible for ensuring the highest quality of food and standards in and out of the kitchen. Your primary duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation, and overall adherence to Snooze quality, methods, and safety and sanitation standards. You are the leader in training all Snoozers in methods of cooking, preparation, plate presentation, portion and cost control, and cleanliness. It is your responsibility to efficiently staff and schedule your kitchen adequately to facilitate preparation and execute production while maintaining standard labor costs. Your ultimate goal is to maintain the "WOW" factor of Snooze food while creating an environment that fosters creativity, education, and personal development. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. Competitive quarterly operational performance bonus Additional competitive yearly bonus for incredible P&L management Long-term incentive program rewarding 5 years of service with a cash bonus, time off, and funds for personal development No late nights-you'll be home by dinner time every night! $50 per month for cell phone reimbursement due to using your personal phone for restaurant support (reimbursed monthly) Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays - Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits including potential field trips, community engagement, personal and professional growth, and advancement opportunities Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, efficient, careful, and effective use of time, and overall creation of a happy kitchen serving the best Snooze food every day. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the GM and management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and disciplining kitchen personnel as appropriate. Properly train all Heart of House Snoozers about the practices regarding cleanliness, sanitation, equipment safety, and proper kitchen tool usage. Prepare all required paperwork, including inventory, ordering, forms, reports, and schedules in an organized and timely manner. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance plans. Control food cost and usage by following proper and responsible requisition of products from vendors, organized product storage procedures, standard recipes, and waste control efforts. Control labor costs by scheduling based on forecasted sales, positions needed, and proper time management. Lead the instruction and training of Snooze's basic safety and sanitation procedures and guidelines to all staff. Create a fun, safe, and rewarding work environment for all Snooze kitchen employees. Is this the role for you? Executive Kitchen Managers at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and service generally involving at least 3+ years of operations and leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 50 to 55 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 16, 2024
Full time
Currently offering a one-time Snooze sign-on bonus in the amount of $1000 gross paid upon completion of management training (conditions apply). Snooze Bonus Incentives Snooze Sunny Side Up Management Bonus Program with potential to earn up to 15% of your annual base salary. Additional Extra Hash bonus with the ability to make up to an additional $3,000 in performance bonuses above and beyond our regular bonus incentive plan. An incentive program that rewards Head Chefs with a $25,000 cash bonus, one month paid time off, and $5,000 in experience dollars after 5 years of commitment in one restaurant! Snooze - Who Are We? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Executive Kitchen Manager Role at Snooze As Snooze Executive Kitchen Manager , you are ultimately responsible for ensuring the highest quality of food and standards in and out of the kitchen. Your primary duties include leading all kitchen functions involving food purchasing, storage and inventory, preparation, and overall adherence to Snooze quality, methods, and safety and sanitation standards. You are the leader in training all Snoozers in methods of cooking, preparation, plate presentation, portion and cost control, and cleanliness. It is your responsibility to efficiently staff and schedule your kitchen adequately to facilitate preparation and execute production while maintaining standard labor costs. Your ultimate goal is to maintain the "WOW" factor of Snooze food while creating an environment that fosters creativity, education, and personal development. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. Competitive quarterly operational performance bonus Additional competitive yearly bonus for incredible P&L management Long-term incentive program rewarding 5 years of service with a cash bonus, time off, and funds for personal development No late nights-you'll be home by dinner time every night! $50 per month for cell phone reimbursement due to using your personal phone for restaurant support (reimbursed monthly) Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays - Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits including potential field trips, community engagement, personal and professional growth, and advancement opportunities Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, efficient, careful, and effective use of time, and overall creation of a happy kitchen serving the best Snooze food every day. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the GM and management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and disciplining kitchen personnel as appropriate. Properly train all Heart of House Snoozers about the practices regarding cleanliness, sanitation, equipment safety, and proper kitchen tool usage. Prepare all required paperwork, including inventory, ordering, forms, reports, and schedules in an organized and timely manner. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and preventative maintenance plans. Control food cost and usage by following proper and responsible requisition of products from vendors, organized product storage procedures, standard recipes, and waste control efforts. Control labor costs by scheduling based on forecasted sales, positions needed, and proper time management. Lead the instruction and training of Snooze's basic safety and sanitation procedures and guidelines to all staff. Create a fun, safe, and rewarding work environment for all Snooze kitchen employees. Is this the role for you? Executive Kitchen Managers at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and service generally involving at least 3+ years of operations and leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 50 to 55 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
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 21, 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 21, 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
Job Description Job Title: Assistant Food & Beverage Manager Sofitel New York is looking for an Assistant F&B Manager who is an enthusiastic, hospitality-oriented professional to oversee restaurant and in-room dining operations, providing outstanding service to ensure total guest satisfaction in compliance with company policies and procedures. Establish and support a high level of cooperation and teamwork in all areas of Food & Beverage and among other departments. What you will be doing: Conveys the hotel's image and atmosphere through his/her exemplary attitude, warm and friendly welcome, availability and frequent presence in the field. Manage and motivate the teams in order to improve sales and the quality of F&B services. Improve the department's results by increasing sales and the productivity of F&B points of sale This position will supervise Ambassadors in the shift operations and liaise with kitchen staff as appropriate in order to achieve customer satisfaction and quality service. Handle guest comments and complaints, ensuring follow-up Develop close relationships with guests to encourage loyalty Ensure guests receive a warm and personalized welcome and receive excellent service at all times Lead by example when attending to guest requests. Constantly strive to provide Total Customer Satisfaction Handle multiple priorities and exercises good judgment when dealing with all guest situations Maintain staff focus on 'the Customer's need', individualizing and personalizing service where possible, encourage staff to use initiative Organize and supervise the preparation of points of sale according to activity forecasts Ensure that reference standards are properly applied In conjunction with the Head Chef, prepare menus, organize purchases and ensure updates and application of cooking instructions Assist with changes in the menu, set prices and organize the work for the day in coordination with the Head Chef. Oversee the booking and manages service of restaurant parties, special events and room service hospitality suites. Understand the impact of department's operation on the overall property financial goals. Develop excellent relations with guests Set daily sales targets for the team Analyse guests' comments and shares them with the team Launch and deploy marketing initiatives in the local area in order to increase revenue Work in close collaboration with the sales department to ensure a high standard of service and satisfaction for meetings customers Use sense of creativity and innovation to facilitate commercial operations Build strong relationship with surrounding businesses and offices to help promote the bar business and small restaurant parties. This position assists with the management and coordination of all aspects of the Hotel's Restaurant, Bar, Room Service in all capacities insuring top efficiency and highest guest satisfaction. Ensures that management results are in line with the hotel's targets Guarantee the respect of procedures governing cash operations administration and audits, in line with the brand's internal audit guidelines, Draw up, implements and ensures that internal checks are properly carried out Supervise purchasing for the outlets, manages stocks and checks that, AccorShop purchasing targets are met as decided by the brand, Ensure that the equipment and cultural assets of the department remain in good condition and working order, Update the cash register system and compiles and prepares various reports Work and assist in other areas of the hotel if needed Ensure that food and beverage costs comply with requirements defined by the hotel and the brand Salary range for this position is $62-68k.
May 20, 2024
Full time
Job Description Job Title: Assistant Food & Beverage Manager Sofitel New York is looking for an Assistant F&B Manager who is an enthusiastic, hospitality-oriented professional to oversee restaurant and in-room dining operations, providing outstanding service to ensure total guest satisfaction in compliance with company policies and procedures. Establish and support a high level of cooperation and teamwork in all areas of Food & Beverage and among other departments. What you will be doing: Conveys the hotel's image and atmosphere through his/her exemplary attitude, warm and friendly welcome, availability and frequent presence in the field. Manage and motivate the teams in order to improve sales and the quality of F&B services. Improve the department's results by increasing sales and the productivity of F&B points of sale This position will supervise Ambassadors in the shift operations and liaise with kitchen staff as appropriate in order to achieve customer satisfaction and quality service. Handle guest comments and complaints, ensuring follow-up Develop close relationships with guests to encourage loyalty Ensure guests receive a warm and personalized welcome and receive excellent service at all times Lead by example when attending to guest requests. Constantly strive to provide Total Customer Satisfaction Handle multiple priorities and exercises good judgment when dealing with all guest situations Maintain staff focus on 'the Customer's need', individualizing and personalizing service where possible, encourage staff to use initiative Organize and supervise the preparation of points of sale according to activity forecasts Ensure that reference standards are properly applied In conjunction with the Head Chef, prepare menus, organize purchases and ensure updates and application of cooking instructions Assist with changes in the menu, set prices and organize the work for the day in coordination with the Head Chef. Oversee the booking and manages service of restaurant parties, special events and room service hospitality suites. Understand the impact of department's operation on the overall property financial goals. Develop excellent relations with guests Set daily sales targets for the team Analyse guests' comments and shares them with the team Launch and deploy marketing initiatives in the local area in order to increase revenue Work in close collaboration with the sales department to ensure a high standard of service and satisfaction for meetings customers Use sense of creativity and innovation to facilitate commercial operations Build strong relationship with surrounding businesses and offices to help promote the bar business and small restaurant parties. This position assists with the management and coordination of all aspects of the Hotel's Restaurant, Bar, Room Service in all capacities insuring top efficiency and highest guest satisfaction. Ensures that management results are in line with the hotel's targets Guarantee the respect of procedures governing cash operations administration and audits, in line with the brand's internal audit guidelines, Draw up, implements and ensures that internal checks are properly carried out Supervise purchasing for the outlets, manages stocks and checks that, AccorShop purchasing targets are met as decided by the brand, Ensure that the equipment and cultural assets of the department remain in good condition and working order, Update the cash register system and compiles and prepares various reports Work and assist in other areas of the hotel if needed Ensure that food and beverage costs comply with requirements defined by the hotel and the brand Salary range for this position is $62-68k.
Job Number Job Category Food and Beverage & Culinary Location Delta Hotels Sault Ste. Marie Waterfront, 208 St Marys River Drive, Sault Ste. Marie, ONT, Canada VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Notification to Applicants: Delta Hotels Sault Ste. Marie Waterfront takes seriously its obligations under provincial human rights and accessibility legislation (such as the Accessibility for Ontarians with Disabilities Act, 2005, the Accessibility for Manitobans Act, and Nova Scotia Accessibility Act). We are happy to provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call or email and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process. Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don't. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what's most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
May 20, 2024
Full time
Job Number Job Category Food and Beverage & Culinary Location Delta Hotels Sault Ste. Marie Waterfront, 208 St Marys River Drive, Sault Ste. Marie, ONT, Canada VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Notification to Applicants: Delta Hotels Sault Ste. Marie Waterfront takes seriously its obligations under provincial human rights and accessibility legislation (such as the Accessibility for Ontarians with Disabilities Act, 2005, the Accessibility for Manitobans Act, and Nova Scotia Accessibility Act). We are happy to provide accommodations to job applicants needing assistance. If you require an accommodation in relation to this job posting, our online application or an interview, please call or email and a member of our Human Resources team will respond to your request. Please note that this phone number and email are only for those individuals who would like to request an accessibility accommodation as part of the recruiting process. Delta Hotels provide a seamless travel experience that has been thoughtfully designed with the essential needs of the modern frequent traveler in mind. We flawlessly deliver the key essentials guests need and we work hard to eliminate everything they don't. At Delta Hotels by Marriott, we are always warm, wise and in control so our guests can focus on what's most important. With a strong presence in Canada, the United Kingdom, and the United States, Delta Hotels by Marriott is rapidly expanding across markets all around the world. If you enjoy delivering purposeful service and focusing on the details that matter, we invite you to explore jobs at Delta Hotels by Marriott. In joining Delta Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 20, 2024
Full time
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 20, 2024
Full time
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 20, 2024
Full time
Job Description Snooze Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one no matter which side of noon it s on. We re the place where you can be you, and where our regulars are anything but. Everyone s welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef s right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the WOW factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights you ll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant s trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let s talk about safety Your safety is our priority. Because of that, it is every Snoozer s responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
A Prep Cook is responsible for providing a supportive role to kitchen staff in the preparation of meals and ingredients. Their duties include organizing and labeling food items in storage closets, performing tasks like chopping ingredients, and sanitizing their workstation during and after service. Prep Cooks perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include: Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager Labeling and stocking all ingredients on easily accessible shelves Washing, chopping, and sorting ingredients like fruits, vegetables, and meats Measuring quantities of seasonings and other cooking ingredients Cleaning dishes, washing cooking utensils, and cookware taking out the trash, and sanitizing the kitchen Adhering to all relevant nutrition and sanitary regulations and standards Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply Pay consideration up to $16.00 per hour, based on experience. Mekiko Cantina offers a Kitchen Education & Appreciation Program. A 3% fee, applied to each bill, allows our kitchen staff to share in the success of the restaurant and creates a better guest experience. This fee is paid out to the back-of-house team every week. It helps Mekiko attract and develop top talent, fosters teamwork, rewards consistency, encourages creativity, and elevates the expectations of our entire staff. Join our team and share in our success. JB.0.00.LN
May 18, 2024
Full time
A Prep Cook is responsible for providing a supportive role to kitchen staff in the preparation of meals and ingredients. Their duties include organizing and labeling food items in storage closets, performing tasks like chopping ingredients, and sanitizing their workstation during and after service. Prep Cooks perform various food preparation, cooking, and cleaning tasks to ensure the kitchen remains efficient in creating and delivering dishes for patrons. Their duties and responsibilities include: Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager Labeling and stocking all ingredients on easily accessible shelves Washing, chopping, and sorting ingredients like fruits, vegetables, and meats Measuring quantities of seasonings and other cooking ingredients Cleaning dishes, washing cooking utensils, and cookware taking out the trash, and sanitizing the kitchen Adhering to all relevant nutrition and sanitary regulations and standards Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply Pay consideration up to $16.00 per hour, based on experience. Mekiko Cantina offers a Kitchen Education & Appreciation Program. A 3% fee, applied to each bill, allows our kitchen staff to share in the success of the restaurant and creates a better guest experience. This fee is paid out to the back-of-house team every week. It helps Mekiko attract and develop top talent, fosters teamwork, rewards consistency, encourages creativity, and elevates the expectations of our entire staff. Join our team and share in our success. JB.0.00.LN
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
May 18, 2024
Full time
General Manager of Food Services Reports to: Director of Operations Department: Operations Supervision: Head Chef, Kitchen Coordinator, Evening Cook, Baker, Dining Hall Coordinator, Coffee House Manager Employment Status: Full-time (40 hours per week) FLSA Status: Exempt Start date: 5/1/24 Last Updated: 1/22/2024 Commitment to Equity, Diversity, and Inclusion Penland School of Craft welcomes everyone and believes that equity, inclusion, diversity, and antiracism are essential to our mission. We want the Penland experience to benefit from varied ideas, world views, and personal experiences. We stand against all forms of discrimination and are committed to creating an environment grounded in our equity values. Black, Indigenous, Latine, Asian, and other people who identify as people of color or BIPOC individuals are encouraged to apply, as are people holding other marginalized identities related to gender, sexual orientation, ability, and class background. Position Summary The General Manager of Food Services reports to the director of operations and is responsible for ensuring a smooth food services operation to meet the school's needs. This position directly or indirectly supervises all kitchen and dining room staff, including rotating scholarship workers, and oversees all budgeting for food services that are not contracted. They are responsible for ensuring the food services team is working well together to deliver on our food service needs. They manage meal service for approximately 230 people daily in the summer, and 130 in the spring and fall, along with various special events throughout the year. They are responsible for a $400,000+ budget. This position also interacts with a variety of departments that interact and impact food services. This is a complex position with broad responsibilities requiring good business, supervisory, and people skills. This is a full-time, exempt position. This position's responsibilities include the total responsibility and management of both front and back of house operations for The Pines kitchen and dining hall, as well as The Penland Coffee House. This management position includes hiring and firing of all food service staff and management of the following: ordering food and all inventories, planning and executing meals, menu planning and costing, and food preparation. The General Manager must also have the ability to work successfully with other parts of the organization, coordinating food service for special events and other functions. Primary Responsibilities Oversees all food services operations at Penland that are not contracted to outside vendors. Ensures a friendly atmosphere for staff and students while providing healthy and delicious food for program participants and staff. Designs and manages organizational systems that ensure efficient operations. Oversees the hiring, training, management, and evaluations of all food services staff to ensure a cohesive and efficient food services team. Represents food services to other departments and works with them to ensure the smooth integration of food services with school-wide programs and events. Ensures clear communication regarding all aspects of food services operations internally and externally. Ensures regular department meetings are occurring and drives problem-solving. Ensures clear systems for external food requests from other school departments. Creates and manages the food services budget. Oversees food and equipment orders to ensure they are placed in a timely manner, and food is of good quality and consistency that results in well-balanced and attractive meals. Seeks out the best prices and discounts and maintains positive relationships with vendors. Oversees inventory and ordering throughout the year. Oversees menu planning. Oversees all daily, weekly, and seasonal cleaning needs. Cultivates a friendly, cooperative attitude among food services staff, rotating scholarship workers, and program participants. Prepares menu costing sheets to evaluate menus, budget, and pricing for meal service fees. Ensures proper training and that the highest standards are met in regard to health code standards. Oversees the kitchen on-call staffing system as needed. Maintains SafeServe, First Aid, CPR, Bloodborne Pathogen & AED training and certification. Other duties as assigned. Qualifications Must have 5+ years of diverse food service experience with at least 3 years of supervisory experience. Must have worked in a high-volume setting with diverse menu selections Culinary education is preferred. Physical Demands While performing the duties of this job, the employee is regularly required to stand for long periods of time and to walk. The employee is required to use their hands to handle or touch objects, tools, or controls and to talk fluently and to hear. While performing the duties of this job, the employee is regularly required to sit and work at a computer. The employee must occasionally lift and/or move objects weighing up to 75 pounds. Specific vision required by this job is close vision. Benefits We take care of our staff through a wide range of benefits. For your wellness, we offer multiple medical plans, vision, dental, long-term disability, life insurance, retirement, and an EAP program. Benefits include generous vacation, sick, extended sick, floating holiday leave programs, access to studios, free classes, meals during programming, and other discounts. We have other generous benefits that we can explore more during the interview process. Compensation This is a non-exempt, full-time (40 hours per week), year-round, benefits-eligible position. The salary range for this position is $51,825 - $60,971 annually and negotiable based on the skills and experience an applicant brings to the position.
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 16, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 16, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 16, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 16, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 16, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
May 16, 2024
Full time
Snooze - Who are we? Morning people! Yes, we are those people. We are a full-service breakfast restaurant, and we want each morning to feel like your weekend and happy hour rolled into one - no matter which side of noon it's on. We're the place where you can be you, and where our regulars are anything but. Everyone's welcome at our table because the same goes for our people as it does for our dishes: the unexpected twists are what makes them so special. The Sous Chef Role at Snooze As second in command of the Snooze kitchen, you are responsible for ensuring the highest quality food and standards. Your primary duties include maintaining all kitchen functions including the purchasing, storage, inventory, and preparation of food products while upholding a standard of excellence in safety and sanitation. You are also responsible for training Snoozers on methods of cooking, preparation, plate presentation, portion control, and food cost analysis. You are the Head Chef's right hand in ensuring guest satisfaction is being met consistently. Your overall goal is to maintain the "WOW" factor of Snooze food, be creative, have fun, and be a role model for others in the kitchen. The Benefits! At Snooze, we not only want to pay you for the great work you do each and every day, but we also want to help you take care of yourself and your family. Below is a breakdown of a few benefits Snooze offers for this position. No late nights-you'll be home by dinner time every night! Weekly pay and competitive hourly rates Competitive Basic Health, Dental, Visions, Pet, and Accident Insurance Plans Employer paid Short Term Disability and Life Insurance Plans 401k/Roth 401k Plans Unlimited affordable Telehealth program 120 Hours (15 days) of vacation time accrued per year and paid at a regular rate 40 Hours (5 days) of paid sick time paid at regular rate per year Four (4) Paid Holidays- Closed Thanksgiving and Christmas Day to spend time with family and friends 8 Hours (1 day) of paid community volunteer time paid at regular rate per hour 100% paid meal benefits Other benefits include potential field trips, community engagement, personal and professional growth, and advancement opportunities. Unlimited dance parties! The Position Specifics Accurately manage all Heart of House Snoozers to ensure adherence to all Snooze policies, procedures, methods, and expectations. Be knowledgeable of Snooze policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. Maintain quality standards according to the guidelines of Snooze Food, ensuring the best possible product goes in and out of the kitchen doors. Assist the management team in making employment and termination decisions including interviewing, hiring, training, evaluating, reviewing, and coaching Heart of House Snoozers as appropriate. Ensure the proper training of all Heart of House Snoozers in safety and sanitation practices, equipment operation, and proper kitchen tool usage. Assist Head Chef in preparing all required paperwork, including inventory, par sheets, ordering, forms, reports, and schedules. Verify that all equipment is kept clean and in excellent working condition through personal inspection and following preventative maintenance plans. Assist in controlling food cost and usage by following proper requisition of products, organized storage procedures, standard recipes, and waste control. Control labor costs by assisting in scheduling based on forecasted sales, positions needed, and proper time management. Provide leadership and instruction pertaining to Snooze's basic safety and sanitation procedures and guidelines. Help to create a fun, safe, and rewarding work environment for all Snoozers. Is this the role for you? Sous Chefs at Snooze Must be 21 years of age and be authorized to work in the United States. Have knowledge of food, beverage, and safety generally involving at least 2+ years of operations experience and 1+ years of leadership experience. Possess excellent basic math skills and can operate a cash register and Point of Sale system. Must also be able to communicate and understand the predominant language (s) of the restaurant's trading area. Be able to work in a standing position for long periods of time (up to 10 hours) and have the stamina to work 45 to 50 hours per week. Let's talk about safety Your safety is our priority. Because of that, it is every Snoozer's responsibility to ensure cleanliness, sanitation, and safety within our restaurants. We hold both Snoozers and guests accountable to our Safety Guidelines. We require daily wellness checks from all Snoozers and are committed to a safe working environment. Snooze is an Equal Opportunity Employer
POSITION: Kitchen Utility DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef FLSA STATUS: Non-Exempt- Part Time-Hourly ASM Global, the world's leading venue management and services company, has an and immediate opening for the position of Kitchen Utility in Richmond, Virginia. Under direction of the Executive Chef, the Part Time Dish Washer's primary responsibilities include the following functions in accordance with ASM policies. MAJOR RESPONSIBILITIES: Include the following. Other duties may be assigned. Essential Responsibilities: Sets up and breaks down dish machine, including arms, screens, and baskets. Clean the pulpier machine at the end of the evening shift. Cleans and polishes' machines thoroughly including removing any paper and hosing down interior. Checks machine to ensure it is operating correctly and reports any defects immediately. Washes and stores in their proper place all dishes, trays, utensils, cups and small equipment for the department. Checks water temperature during dishwashing operation to ensure proper temperature. Removes trash from dish room and places in proper dumpsters and areas. Cleans and sanitize garbage cans and keeps liners in cans clean at all times. Cleans and keeps dish room area neat including detergent storage area and belt line. Keeps all machinery clean, polished and neatly stored. Do necessary pull for each event. (A pull sheet generated by the Banquet Manager will provide when pulls are necessary) Cleans dishes, glassware, pots, pans, silverware, silver service and kitchen items including storage racks, floors, walls, dish area and all other items requested. Ensures all PPM levels for sanitizer on dish machine and pot sinks meet specific requirements for health standards. Maintain all drains in kitchen, pantries, bar room, back halls, and any other area within the Food & Beverage Department. Clean and maintain all pantries in the facility. Keep utensil racks, dish storage area, dry storage area, mop room, banquet area, dish closet, garbage cans, glassware, storage areas, bake ware storage areas, and any other storage areas from kitchen wares clean and orderly Maintain kitchen and all food service area floors, drains, and garbage as directed by the Executive Chef. Assist in plating of food product, loading hot boxes, and the moving of food product from kitchen to function area. Supervisory Responsibilities Not Applicable Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience High school graduate or equivalent Six months experience in high volume dish room Skills and Abilities Ability to communicate verbally and in writing in the primary language used in the workplace. Bi-lingual a plus. Ability to handle high pressure environments with skill. Ability to work and manage staff in noisy and high temperature situations (when dish machine is operating). Computer Skills Not Applicable Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. Must be able to bend, stoop, lift, and carry bulky equipment weighing up to one hundred pounds on a regular basis. Must be able to stand and walk for long periods of time to and from function areas and kitchen facilities. Must be able to push or pull heavy food storage units. Must be able to off load pallets of food and beverages. High heat and steam in the dish room Long hours standing High noise level Hours of Work & Travel Requirements Hours are irregular and based on the needs of the client. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. To Apply Recruiter- Tanya Eason ASM Global-Altria Theater and Dominion Energy Center 600 E Grace Street Richmond, VA 23219 Applicants that need reasonable accommodations to complete the application process may contact . ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people. Our employees are self-disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the Top Workplace in the area.
May 19, 2024
Full time
POSITION: Kitchen Utility DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef FLSA STATUS: Non-Exempt- Part Time-Hourly ASM Global, the world's leading venue management and services company, has an and immediate opening for the position of Kitchen Utility in Richmond, Virginia. Under direction of the Executive Chef, the Part Time Dish Washer's primary responsibilities include the following functions in accordance with ASM policies. MAJOR RESPONSIBILITIES: Include the following. Other duties may be assigned. Essential Responsibilities: Sets up and breaks down dish machine, including arms, screens, and baskets. Clean the pulpier machine at the end of the evening shift. Cleans and polishes' machines thoroughly including removing any paper and hosing down interior. Checks machine to ensure it is operating correctly and reports any defects immediately. Washes and stores in their proper place all dishes, trays, utensils, cups and small equipment for the department. Checks water temperature during dishwashing operation to ensure proper temperature. Removes trash from dish room and places in proper dumpsters and areas. Cleans and sanitize garbage cans and keeps liners in cans clean at all times. Cleans and keeps dish room area neat including detergent storage area and belt line. Keeps all machinery clean, polished and neatly stored. Do necessary pull for each event. (A pull sheet generated by the Banquet Manager will provide when pulls are necessary) Cleans dishes, glassware, pots, pans, silverware, silver service and kitchen items including storage racks, floors, walls, dish area and all other items requested. Ensures all PPM levels for sanitizer on dish machine and pot sinks meet specific requirements for health standards. Maintain all drains in kitchen, pantries, bar room, back halls, and any other area within the Food & Beverage Department. Clean and maintain all pantries in the facility. Keep utensil racks, dish storage area, dry storage area, mop room, banquet area, dish closet, garbage cans, glassware, storage areas, bake ware storage areas, and any other storage areas from kitchen wares clean and orderly Maintain kitchen and all food service area floors, drains, and garbage as directed by the Executive Chef. Assist in plating of food product, loading hot boxes, and the moving of food product from kitchen to function area. Supervisory Responsibilities Not Applicable Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience High school graduate or equivalent Six months experience in high volume dish room Skills and Abilities Ability to communicate verbally and in writing in the primary language used in the workplace. Bi-lingual a plus. Ability to handle high pressure environments with skill. Ability to work and manage staff in noisy and high temperature situations (when dish machine is operating). Computer Skills Not Applicable Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. Must be able to bend, stoop, lift, and carry bulky equipment weighing up to one hundred pounds on a regular basis. Must be able to stand and walk for long periods of time to and from function areas and kitchen facilities. Must be able to push or pull heavy food storage units. Must be able to off load pallets of food and beverages. High heat and steam in the dish room Long hours standing High noise level Hours of Work & Travel Requirements Hours are irregular and based on the needs of the client. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. To Apply Recruiter- Tanya Eason ASM Global-Altria Theater and Dominion Energy Center 600 E Grace Street Richmond, VA 23219 Applicants that need reasonable accommodations to complete the application process may contact . ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor. Our Work Experience is the combination of everything that's unique about us: our culture, our core values, our company meetings, our commitment to sustainability, our recognition programs, but most importantly, it's our people. Our employees are self-disciplined, hard working, curious, trustworthy, humble, and truthful. They make choices according to what is best for the team, they live for opportunities to collaborate and make a difference, and they make us the Top Workplace in the area.