The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (<500 headcount) in the United States of America
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
Mar 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Job Requirements
· Degree/Diploma/Certification in Culinary or Management
· 20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (<500 headcount) in the United States of America
· Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
· Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
· Good knowledge in accounting and calculation of food costs
· Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
· Ability to work all shifts, including weekends and Public Holidays
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Our Requirements ----------------------------
Degree/Diploma/Certification in Culinary or Management
20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
Good knowledge in accounting and calculation of food costs
Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
Ability to work all shifts, including weekends and Public Holidays
Mar 05, 2024
Full time
The position of the Head of Culinary of The American Club (hereinafter referred to as TAC) is to manage and oversee the overall success of the culinary and hygiene operations in TAC by leading the culinary and hygiene management team. The Head of Culinary is involved in maximising member and employee satisfaction together with delivering financial results.
Culinary Operations Management
· Drive overall restaurant profitability
· Ensure all kitchen processes comply with Government regulation standards
· Lead the internal auditor inspection of all outlets and ensure compliance with HACCP policies
· Manage food quality and food costs within budget guidelines
· Conduct training session for kitchen staff to enhance their culinary skills and knowledge of the menu
· Ensure that SOPs are created and executed in all culinary operations
· Ensure quality food products are produced in line with goals designated by Management
· Direct menu creation and implementation on a timely basis that is appropriate and responsive to the market needs
· Monitor quality of raw and cooked foods to ensure that standards are met
· Create Unique Selling Points (USP) for each of the varied outlets in TAC
· Conduct food tasting regularly to ensure quality food products are produced
· Oversee annual budgets and review sales and food costs to achieve budgetary goals
· Estimate food consumption to schedule purchase and requisition of raw materials
· Implement guidelines and control procedures for procurement and receiving areas
· Maintain good knowledge of industry trends and changes
· Ensure non-standard culinary requests are met, in particular, due to special dietary needs of guests
· Provide reviews on menus, recipes, determine food, labour, and overhead costs, and assign prices to menu items
· Work with facilities management to ensure adequate preventative maintenance programs are being executed to keep kitchen equipment in good working order while maximising their life span
· Investigate and resolve guest complaints in a prompt, courteous and professional manner with proper documentation and resolutions
· Ensure cooperative and professional rapport is maintained with all external parties
· Ensure overall efficiency in food production and general cleaning of kitchens, equipment, and utensils
Workplace Safety, Hygiene and Sanitization Management
· Oversee hygiene team to ensure that hygiene policies are strictly adhered to, by providing training on hygiene standards and perform regular inspections
· Oversee stewarding team to provide equipment needs, cleaning schedules/project status and that health/safety and sanitation regulations are complied with
· Ensure local regulations particularly in respect to food and refuse transportation around kitchens and service corridors are followed
· Chair Workplace Safety Committee for F&B and ensure that workplace safety policies are strictly adhered to
Our Requirements ----------------------------
Degree/Diploma/Certification in Culinary or Management
20 years of experience in managing 5 star hotels/resorts with at least 10 years of experience as the leader in large culinary operations (
Must have a comprehensive and diverse culinary background that suggests a well-developed set of skills to cope in large, diverse kitchen and restaurant environment
Knowledge of Asian and Western cuisines and their preparation and services, with dynamic understanding in the latest culinary concepts in a broad range of cuisines
Good knowledge in accounting and calculation of food costs
Ability to work in a kitchen set-up and continuously maneuver in and around all areas of offices in TAC
Ability to work all shifts, including weekends and Public Holidays
At Creekside Estate Winery we pride ourselves on the culinary creations served from our kitchen and are currently looking for an experienced and passionate Chef de Partie to help support our team. The ideal candidate for this position has previous experience preparing food, enjoys working in a busy restaurant environment and can take direction well and multi-task effectively. If you have restaurant industry experience and a passion for food prep and strong customer service, please submit an application to us today. Successful candidates must be able to measure and assemble ingredients for menu items, collaborate with the team to prepare meals during our dining hours, maintain accurate food inventories, safely store food items at appropriate temperatures, rotate stock items as per established procedures, restock kitchen for subsequent shifts, ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift, and feel comfortable cooking in open kitchen. Strong customer service skills High school diploma/GED required, and 1+ years' experience as a Cook in the restaurant industry and be able to read and follow standardized recipes. Strong knowledge of proper food handling procedures, able to work as part of a team in a busy kitchen atmosphere. Diamond Estates Wines & Spirits Inc.is an equal opportunity employer and welcomes all interested parties. Diamond is able to offer accommodations to potential candidates and new employees during the recruitment and selection process and encourages individuals who may require accommodations to contact Human Resources.
Mar 25, 2024
Full time
At Creekside Estate Winery we pride ourselves on the culinary creations served from our kitchen and are currently looking for an experienced and passionate Chef de Partie to help support our team. The ideal candidate for this position has previous experience preparing food, enjoys working in a busy restaurant environment and can take direction well and multi-task effectively. If you have restaurant industry experience and a passion for food prep and strong customer service, please submit an application to us today. Successful candidates must be able to measure and assemble ingredients for menu items, collaborate with the team to prepare meals during our dining hours, maintain accurate food inventories, safely store food items at appropriate temperatures, rotate stock items as per established procedures, restock kitchen for subsequent shifts, ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift, and feel comfortable cooking in open kitchen. Strong customer service skills High school diploma/GED required, and 1+ years' experience as a Cook in the restaurant industry and be able to read and follow standardized recipes. Strong knowledge of proper food handling procedures, able to work as part of a team in a busy kitchen atmosphere. Diamond Estates Wines & Spirits Inc.is an equal opportunity employer and welcomes all interested parties. Diamond is able to offer accommodations to potential candidates and new employees during the recruitment and selection process and encourages individuals who may require accommodations to contact Human Resources.
Pay: $95000 per hour The Restaurant Executive Chef is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations. Essential Duties & Responsibilities Manage and direct the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Ensure all food preparation licenses and training (as required) is maintained by all pack members Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement Maintain working rapport with all hotel staff for efficient operation and service to guests Monitor staff performance, product quality and production flow; foster improvement where necessary Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations Confer with Director of Food and Beverage regarding new selections and changes Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.) Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures Basic Qualifications & Skills High School degree or equivalent 5+ years experience in restaurant kitchen(s) 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree Previous Executive Chef experience Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
Mar 23, 2024
Full time
Pay: $95000 per hour The Restaurant Executive Chef is responsible for all operations of the kitchen(s): creates and updates menus to maximize profits and minimize loss, tests and develops recipes, monitors customer satisfaction, maintains inventory of kitchen supplies and food, and ensures that food and facilities meet all governmental regulations. Essential Duties & Responsibilities Manage and direct the preparation and presentation of all foods in all venues of the Lodge Maintain and follow all local Health Department food preparation codes and regulations Ensure all food preparation licenses and training (as required) is maintained by all pack members Hire, train, supervise, schedule and participate in activities of chefs, cooks, and other pack members involved in preparing, cooking and presenting food in accordance with merchandising and productivity standards, cost controls and forecast needs Listen actively and communicate clearly while interacting with guests to promote food products and directing staff activities Analyze feedback from guests and pack members, make judgments and take action to implement suggestions for improvement Maintain working rapport with all hotel staff for efficient operation and service to guests Monitor staff performance, product quality and production flow; foster improvement where necessary Create and implement new menus and individual menu items for all outlets based on current food trends, regional demographics and in accordance with revenue and profitability goals Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and expectations Confer with Director of Food and Beverage regarding new selections and changes Audit food storeroom items and storage to maintain consistent quality products using FIFO (first in, first out) and ensure adherence to all health code requirements Maintain controls and tracking of high value items (proteins such as steaks, bacon and sausage, etc.) Development, implementation, and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations-Food Safety, Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communications Programs Assist the Food & Beverage Director in estimating annual food budget and controllable expenditures Basic Qualifications & Skills High School degree or equivalent 5+ years experience in restaurant kitchen(s) 1+ years experience in restaurant supervisory/leadership role responsible for financials, menu development, and personnel related matters Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Successful completion of criminal background check and drug screen Desired Qualifications & Traits Culinary education degree Previous Executive Chef experience Prior kitchen experience in hotel/resort industry Understanding of sanitation-related issues and knowledge of precautions necessary to ensure a clean food preparation environment Proven teamwork Projects professional image that inspires trust and confidence Enthusiastic and positive energy Physical Requirements Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time
FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here () Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or . Powered by JazzHR
Mar 16, 2024
Full time
FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here () Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or . Powered by JazzHR
FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or .
Mar 13, 2024
Full time
FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or .
Job Overview: Train, supervise and actively participate in all the food production areas of the kitchen, mainly in the outlets and banquets, in order to maintain high standards of quality. Responsibilities and Duties: • Selects, trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance; give guidance and discipline as necessary to produce quality products. • Visually inspect, select and use only the freshest fruits, vegetables, meats fish and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisition for supplies and food items for production in workstation. • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. • Observe production flow and make adjustments in order to adhere to control procedures for cost and quality. • Monitor to ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers to ensure product freshness. • Assign in detail, specific duties to all employees under supervision of Restaurant Chef for efficient operation of kitchen and service. • Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. • Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair. • Perform other duties as required, i.e. special orders, buffet presentation, VIP parties, writing specialty menus for promotions, etc. • Supervise daily cleaning, inventorying of walk-in and reach-in boxes. • Communicate and assist the Executive Chef in creating innovative products. Specific Job Knowledge and Skills: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Thorough working knowledge of hot and cold food preparation. • Good working knowledge of accepted sanitation standards and Health Codes. Date Revised: September 18, 2020 • Extensive skill in the usage of slicers, mixers, grinders, food processors, etc. • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. • Ability to read, write and understand the English language in order to complete requisitions, read recipes, and communicate with other employees and managers. • Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e. knives spoons, spatulas, tongs, slicers, etc. • Ability to grasp, lift overhead and/or carry 50 lbs. maximum, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 350 lbs. On a continuous schedule. • Ability to perform duties in confined spaces. • Ability to perform duties within extreme temperature ranges and to stand for long periods of time, up to and over eight hours. Other Expectations: • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. • Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. This includes nights, weekends and/or holidays. • All employees must maintain a neat, clean and well-groomed appearance (specific standards available). • Employee is always required to take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties. • Complies with health and safety rules, regulations and procedures to maintain a safe environment. Working Conditions: Physical Demands: Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous basis. Hazards: May include, but may not be limited to, cuts from broken glass or kitchen equipment, burns, slipping, tripping. Qualifications: Education: Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge of skills and abilities. Licenses or certificates: Food handler certification and any additional state or federal certification requirements. Current CPR certification preferred. Grooming: All employees must maintain a neat, clean and well-groomed appearance (specific standards available). Other: Additional language ability preferred. Salary:$70,000 - $75,000 We offer a comprehensive full-time benefits package consisting of medical, dental, vision, telemedicine, pet discount program, identity theft protection, pre-paid legal support, flexible spending accounts, matched 401K, life, critical accidental or illness, short- & long-term disability, paid time off, wellness programs, wonderful hotel discounts and much more! Spire Hospitality is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster () and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement () Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 10, 2024
Full time
Job Overview: Train, supervise and actively participate in all the food production areas of the kitchen, mainly in the outlets and banquets, in order to maintain high standards of quality. Responsibilities and Duties: • Selects, trains and supervises kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance; give guidance and discipline as necessary to produce quality products. • Visually inspect, select and use only the freshest fruits, vegetables, meats fish and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Prepare requisition for supplies and food items for production in workstation. • Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. • Observe production flow and make adjustments in order to adhere to control procedures for cost and quality. • Monitor to ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers to ensure product freshness. • Assign in detail, specific duties to all employees under supervision of Restaurant Chef for efficient operation of kitchen and service. • Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. • Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair. • Perform other duties as required, i.e. special orders, buffet presentation, VIP parties, writing specialty menus for promotions, etc. • Supervise daily cleaning, inventorying of walk-in and reach-in boxes. • Communicate and assist the Executive Chef in creating innovative products. Specific Job Knowledge and Skills: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Thorough working knowledge of hot and cold food preparation. • Good working knowledge of accepted sanitation standards and Health Codes. Date Revised: September 18, 2020 • Extensive skill in the usage of slicers, mixers, grinders, food processors, etc. • Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. • Ability to read, write and understand the English language in order to complete requisitions, read recipes, and communicate with other employees and managers. • Sufficient manual dexterity of hands in order to use all kitchen equipment, i.e. knives spoons, spatulas, tongs, slicers, etc. • Ability to grasp, lift overhead and/or carry 50 lbs. maximum, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 350 lbs. On a continuous schedule. • Ability to perform duties in confined spaces. • Ability to perform duties within extreme temperature ranges and to stand for long periods of time, up to and over eight hours. Other Expectations: • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. • Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. This includes nights, weekends and/or holidays. • All employees must maintain a neat, clean and well-groomed appearance (specific standards available). • Employee is always required to take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties. • Complies with health and safety rules, regulations and procedures to maintain a safe environment. Working Conditions: Physical Demands: Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 200 lbs. on a continuous basis. Hazards: May include, but may not be limited to, cuts from broken glass or kitchen equipment, burns, slipping, tripping. Qualifications: Education: Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge of skills and abilities. Licenses or certificates: Food handler certification and any additional state or federal certification requirements. Current CPR certification preferred. Grooming: All employees must maintain a neat, clean and well-groomed appearance (specific standards available). Other: Additional language ability preferred. Salary:$70,000 - $75,000 We offer a comprehensive full-time benefits package consisting of medical, dental, vision, telemedicine, pet discount program, identity theft protection, pre-paid legal support, flexible spending accounts, matched 401K, life, critical accidental or illness, short- & long-term disability, paid time off, wellness programs, wonderful hotel discounts and much more! Spire Hospitality is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster () and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement () Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Seasonal (Seasonal) Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Perks & Benefits: All Steamboat employees are eligible for a Steamboat and Alterra Mountain ski pass for you and eligible dependents, competitive compensation, free bus passes to surrounding areas, retail/rental discounts, food & beverage discounts, industry pro deal discounts, friends & family discounted tickets (subject to restrictions, reservations and/or blackout dates.) Steamboat also offers a 401(k) plan with a generous company match, (eligibility rules apply), Employee Assistance Program, and a chance to learn and advance within Steamboat Ski & Resort Corp. Steamboat employees are also eligible for discounted tuition with partner online universities for all Alterra Mountain Company employees to further their education. Employees who are Year Round (Full-Time or Flex Year Round) are eligible for medical, dental, vision, legal plan, pet insurance, PTO and Vacation, Paid Parental Leave, health saving account with employer contribution as well as the perks and benefits that all Steamboat employees enjoy. Our parent company Alterra Mountain Company headquartered in Denver, Colorado is a collection of iconic year-round resorts, the world's largest heli-skiing operation, and Ikon Pass - the premier ski and snowboard season pass offering access to more than 50 iconic mountain destinations around the world. A career with Steamboat Ski & Resort Corporation is more than what you do today; it's being part of creating a community rooted in the spirit of the mountains, united by a passion for adventure, and celebrating the legendary adventures and enduring memories that mountains bring to everyone. BESIDES WORKING SOMEWHERE AWESOME, WHAT'S IN IT FOR YOU? Free Alterra Mountain Pass for all eligible employees and eligible dependents for winter and summer, and a free IKON Pass to eligible employees. Discounted skiing + riding for friends and family of eligible employees Vacation and Sick Time policies for eligible employees to rest, relax and recharge Generous discounts on outdoor gear, apparel, rental cars, etc. Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, FSAs, and more 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks for eligible employees Free regional bus pass For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce. For information on Steamboat Ski Resort's Social Responsibility work, please see our webpage at To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. POSITION SUMMARY This winter season Steamboat is in need of an experienced sous chef. Associates degree in culinary arts and/or 3 years of relevant professional cooking experience in resort or high-end facilities. At least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity is required. Applicants will be considered for all Food and Beverage locations based on need, skills, experience, and ability as necessary, must be able to Manage a shift in any restaurant or banquets. RESUME REQUIRED ESSENTIAL DUTIES Culinary leader with prior management / supervisory experience. Requires broad, in-depth knowledge and culinary skills in food preparation, cooking and presentation. Able to effectively manage, train and give direction to kitchen staff. Responsible for cost and quality control, managing labor and ongoing sanitation practices. Manage a shift in any restaurant or banquets Mastery of all ingredients and prep required for all menu items. Assist in the creation, usage, and follow through of prep lists including pars. Advanced knife skills. Moves at an efficient and fast pace. Knife cuts are consistent and accurate. Able to train and teach others about knife skills and safety. Prepares station guides and ensures each station is set to standard Monitors and enforces all stations, walk-ins and storage areas for proper labeling and rotation of product. Address violations accordingly. Supervise the cleaning and organizing of all storage areas. Complete Food Handler and Allergen training. Ensure compliance with established health and safety procedures. Report all observations of damaged/ dangerous equipment. Conduct and record time and temps at station. Has awareness of storage areas, labeling and dating. Where applicable ensure that HAACP Principles are followed. Ensuring that daily temperature logs are completed and filed Takes direction from Chef and outlet managers. Conduct training as determined by management, for staff. Supervise, coordinate and participate in the daily operations of all restaurant kitchen facilities. Assist Chef in the supervision of kitchen staff. Responsible for and supervises Cooks 1-4 in regards to food handling including: rotation and sanitation. Assist Chef with food ordering and able to place food orders in the Chefs absence. Operate computer system, email, purchasing guides, receipt log, chef's daily log and notes. Actively participate in end of period food inventory counts with Chef. Meet and exceed all budgetary goals in regards to Cost of Goods. Basic understanding of food cost control methods and cost vs. sales relationship. Actively participate in daily food waste and transfer logs. Meet and exceed all budgetary goals in regards to labor expense. Basic understanding of relationship between costs and revenue. Participate in scheduling and labor forecasting with Chef. Plan and develop with Chef, all menus for outlets and all specialty menus. Research, develop, modify and test recipes. Compliance with all company policies and procedures as well as any regulatory requirements Other duties as assigned REQUIRED QUALIFICATIONS At least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity is required. Must be able to manage a shift in any restaurant or banquet Must be minimum 18 years of age Must be able to work all stations in kitchen Must be able to adhere to Steamboat Culinary Guidelines Expected to interact and maintain positive relationships with guests, co-workers, and management consistent with Steamboat Ski & Resort Corp's Service Excellence standards EDUCATION REQUIREMENTS Associates degree in culinary arts and/or 3 years of relevant professional cooking experience in resort or high-end facilities. The base hourly pay range below represents the low and high end of the Steamboat Ski & Resort Corporation's hourly pay range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include many region-specific benefits. Steamboat Springs area base hourly pay range: $26.00 - $28.00 per hour PHYSICAL REQUIREMENTS 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 walk, talk, see, hear, and operate a computer and other office productivity machinery. Must be able to stand for long periods of time Must be able to lift and carry up to 50 lbs. WORKING CONDITIONS . click apply for full job details
Mar 05, 2024
Full time
Seasonal (Seasonal) Who We Are: Steamboat- Ski Town, U.S.A. is known as the friendliest mountain destination in the world, thanks to our western heritage and welcoming staff. We pride ourselves on hiring the best employees and providing the best experience in the industry. Our employee satisfaction scores top the charts and we have employees who choose to work for the resort for 2, 5, 10, 20 plus years. Fair warning, starting a job at Steamboat could lead to endless fun, lifelong friendships, and a rooted sense of community. Who We're Looking For: Friendly folks who want to work at the best ski resort, play in Champagne Powder and meet friends from around the world. Our culture is supportive, challenging, passionate and committed and we believe that diversity makes us stronger. We are looking for unique individuals who exemplify these qualities and care about each other, our mission, our environment and our communities. If you like to provide incredible guest service with a friendly attitude, you're ready to join our team. If your dream job includes skiing and riding, interacting with guests, rewarding work, free concerts, fireworks, employee parties and more-we'd love to hear from you! Perks & Benefits: All Steamboat employees are eligible for a Steamboat and Alterra Mountain ski pass for you and eligible dependents, competitive compensation, free bus passes to surrounding areas, retail/rental discounts, food & beverage discounts, industry pro deal discounts, friends & family discounted tickets (subject to restrictions, reservations and/or blackout dates.) Steamboat also offers a 401(k) plan with a generous company match, (eligibility rules apply), Employee Assistance Program, and a chance to learn and advance within Steamboat Ski & Resort Corp. Steamboat employees are also eligible for discounted tuition with partner online universities for all Alterra Mountain Company employees to further their education. Employees who are Year Round (Full-Time or Flex Year Round) are eligible for medical, dental, vision, legal plan, pet insurance, PTO and Vacation, Paid Parental Leave, health saving account with employer contribution as well as the perks and benefits that all Steamboat employees enjoy. Our parent company Alterra Mountain Company headquartered in Denver, Colorado is a collection of iconic year-round resorts, the world's largest heli-skiing operation, and Ikon Pass - the premier ski and snowboard season pass offering access to more than 50 iconic mountain destinations around the world. A career with Steamboat Ski & Resort Corporation is more than what you do today; it's being part of creating a community rooted in the spirit of the mountains, united by a passion for adventure, and celebrating the legendary adventures and enduring memories that mountains bring to everyone. BESIDES WORKING SOMEWHERE AWESOME, WHAT'S IN IT FOR YOU? Free Alterra Mountain Pass for all eligible employees and eligible dependents for winter and summer, and a free IKON Pass to eligible employees. Discounted skiing + riding for friends and family of eligible employees Vacation and Sick Time policies for eligible employees to rest, relax and recharge Generous discounts on outdoor gear, apparel, rental cars, etc. Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, FSAs, and more 401(k) plan with generous company match Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education Paid parental leave of up to 6 weeks for eligible employees Free regional bus pass For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce. For information on Steamboat Ski Resort's Social Responsibility work, please see our webpage at To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. POSITION SUMMARY This winter season Steamboat is in need of an experienced sous chef. Associates degree in culinary arts and/or 3 years of relevant professional cooking experience in resort or high-end facilities. At least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity is required. Applicants will be considered for all Food and Beverage locations based on need, skills, experience, and ability as necessary, must be able to Manage a shift in any restaurant or banquets. RESUME REQUIRED ESSENTIAL DUTIES Culinary leader with prior management / supervisory experience. Requires broad, in-depth knowledge and culinary skills in food preparation, cooking and presentation. Able to effectively manage, train and give direction to kitchen staff. Responsible for cost and quality control, managing labor and ongoing sanitation practices. Manage a shift in any restaurant or banquets Mastery of all ingredients and prep required for all menu items. Assist in the creation, usage, and follow through of prep lists including pars. Advanced knife skills. Moves at an efficient and fast pace. Knife cuts are consistent and accurate. Able to train and teach others about knife skills and safety. Prepares station guides and ensures each station is set to standard Monitors and enforces all stations, walk-ins and storage areas for proper labeling and rotation of product. Address violations accordingly. Supervise the cleaning and organizing of all storage areas. Complete Food Handler and Allergen training. Ensure compliance with established health and safety procedures. Report all observations of damaged/ dangerous equipment. Conduct and record time and temps at station. Has awareness of storage areas, labeling and dating. Where applicable ensure that HAACP Principles are followed. Ensuring that daily temperature logs are completed and filed Takes direction from Chef and outlet managers. Conduct training as determined by management, for staff. Supervise, coordinate and participate in the daily operations of all restaurant kitchen facilities. Assist Chef in the supervision of kitchen staff. Responsible for and supervises Cooks 1-4 in regards to food handling including: rotation and sanitation. Assist Chef with food ordering and able to place food orders in the Chefs absence. Operate computer system, email, purchasing guides, receipt log, chef's daily log and notes. Actively participate in end of period food inventory counts with Chef. Meet and exceed all budgetary goals in regards to Cost of Goods. Basic understanding of food cost control methods and cost vs. sales relationship. Actively participate in daily food waste and transfer logs. Meet and exceed all budgetary goals in regards to labor expense. Basic understanding of relationship between costs and revenue. Participate in scheduling and labor forecasting with Chef. Plan and develop with Chef, all menus for outlets and all specialty menus. Research, develop, modify and test recipes. Compliance with all company policies and procedures as well as any regulatory requirements Other duties as assigned REQUIRED QUALIFICATIONS At least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity is required. Must be able to manage a shift in any restaurant or banquet Must be minimum 18 years of age Must be able to work all stations in kitchen Must be able to adhere to Steamboat Culinary Guidelines Expected to interact and maintain positive relationships with guests, co-workers, and management consistent with Steamboat Ski & Resort Corp's Service Excellence standards EDUCATION REQUIREMENTS Associates degree in culinary arts and/or 3 years of relevant professional cooking experience in resort or high-end facilities. The base hourly pay range below represents the low and high end of the Steamboat Ski & Resort Corporation's hourly pay range for this position. Actual pay will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Steamboat Ski & Resort Corporation's total compensation package for employees. Other rewards may include many region-specific benefits. Steamboat Springs area base hourly pay range: $26.00 - $28.00 per hour PHYSICAL REQUIREMENTS 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 walk, talk, see, hear, and operate a computer and other office productivity machinery. Must be able to stand for long periods of time Must be able to lift and carry up to 50 lbs. WORKING CONDITIONS . click apply for full job details
Make a difference in the lives of others while personally thriving! Join Bridge Senior Living - APPLY TODAY Now Hiring! Creative and Passionate Culinary Director to join our team of Senior Living Professionals! What you can expect as a Culinary Director: Incentivized Annual Bonus Opportunities Tuition reimbursement Competitive pay 401(k) with company match Next Day Pay with PayActiv Excellent Benefits The friendliest leaders and teammates Qualifications of an ideal Culinary Director: Culinary degree Certificate in food service supervision and Serve Safe Certification Preferred additional certification in restaurant sanitation At least 3 years of progressively responsible work experience in the senior living industry or related high-volume, high-end food service environment. Culinary Director Job Summary: The Culinary Director is responsible for the oversight of all dining-related functions in accordance with current federal, state, and local standards, guidelines and regulations while maintaining the high-quality expectations of Bridge Senior Living. Oversee entire food service operation. Develop departmental budget and staffing plan. Demonstrate positive Resident relations and community's quality care and service standards to Residents, Families, and guests. Consult with Dining Room Manager and Executive Chef on issues of menu planning, care planning, food preparation, therapeutic diets, etc. Participate in monthly Food Committee Meetings and review Resident comment cards/feedback to improve quality and operational efficiency. Organize special events, parties, and banquets. Conducts monthly in services for safety and sanitation with staff. EEO Statement: Bridge Senior Living is an equal opportunity employer. We are united by our pillars to Show Love, Exceed Expectations, Protect with Care and Serve with Purpose. We celebrate diversity and are committed to creating an inclusive environment where all associates have a strong sense of belonging. All qualified applicants will be considered for employment without regard to race, color, religion, gender, gender identity or expression, family/marital status, sexual orientation, national origin, genetics, neurodiversity, disability, age, veteran status, or any other status protected by law.
Mar 26, 2024
Full time
Make a difference in the lives of others while personally thriving! Join Bridge Senior Living - APPLY TODAY Now Hiring! Creative and Passionate Culinary Director to join our team of Senior Living Professionals! What you can expect as a Culinary Director: Incentivized Annual Bonus Opportunities Tuition reimbursement Competitive pay 401(k) with company match Next Day Pay with PayActiv Excellent Benefits The friendliest leaders and teammates Qualifications of an ideal Culinary Director: Culinary degree Certificate in food service supervision and Serve Safe Certification Preferred additional certification in restaurant sanitation At least 3 years of progressively responsible work experience in the senior living industry or related high-volume, high-end food service environment. Culinary Director Job Summary: The Culinary Director is responsible for the oversight of all dining-related functions in accordance with current federal, state, and local standards, guidelines and regulations while maintaining the high-quality expectations of Bridge Senior Living. Oversee entire food service operation. Develop departmental budget and staffing plan. Demonstrate positive Resident relations and community's quality care and service standards to Residents, Families, and guests. Consult with Dining Room Manager and Executive Chef on issues of menu planning, care planning, food preparation, therapeutic diets, etc. Participate in monthly Food Committee Meetings and review Resident comment cards/feedback to improve quality and operational efficiency. Organize special events, parties, and banquets. Conducts monthly in services for safety and sanitation with staff. EEO Statement: Bridge Senior Living is an equal opportunity employer. We are united by our pillars to Show Love, Exceed Expectations, Protect with Care and Serve with Purpose. We celebrate diversity and are committed to creating an inclusive environment where all associates have a strong sense of belonging. All qualified applicants will be considered for employment without regard to race, color, religion, gender, gender identity or expression, family/marital status, sexual orientation, national origin, genetics, neurodiversity, disability, age, veteran status, or any other status protected by law.
185 contracted days 7.5 hours per day Monday-Friday 6:00am-2:00pm Simpson County Schools requires that full-time Food Service staff that do not hold the verifiable equivalent of an Associates Degree from an accredited institution (60 college hours) hold Kentucky Career Readiness Certification (KCRC). The Kentucky Career Readiness Certificate is a portable, evidence-based credential that certifies essential skills needed for workplace success. The KCRC assessment is offered by the Adult Learning Center located at the Kentucky Community & Technical College. You may contact the Center by phoning or to schedule an appointment. Upon request, results will be forwarded to Simpson County Schools' Human Resources Dept. NOTE: Internal candidates whose training and experience have been validated by the District and the Hiring Manager may be exempt from the KCRC. REPORTS TO: FOOD SERVICE DIRECTOR EDUCATION AND EXPERIENCE: Any combination equivalent to high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and three years experience in food service operations. PRIMARY JOB GOAL: Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; schedule, supervise, direct and evaluate assigned food service personnel. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045 PERFORMANCE RESPONSIBILITIES: Maintain at all times an orderly system of management and keep the Food Service Director fully informed of the program's activities and problems as well as routine matters relating to his/her own accountability Prepare assigned menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget Direct, assign, schedule and evaluate food service personnel; call substitutes as necessary Inspect kitchen and cafeteria area daily to assure compliance with health, safety and sanitation requirements and regulations Supervise, train and assist employees in the proper production, handling, serving and merchandising of quantity foods, correct use and care of equipment and in maintaining high standards of sanitation and safety Prepare and maintain menu production records, inventories, logs and reports; accumulate data and input information into computer as appropriate and file documents as necessary Operate POS system as required; assure accuracy of daily cash receipts; prepare bank deposits; prepare daily report of meals served Plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation Communicate with students, staff, faculty and outside organizations to exchange information, receive suggestions and resolve issues related to food service Participate in and attend in-service meetings and workshops Perform related duties and assume other responsibilities as may be assigned by the Food Service Director Be clean, neat and professionally dressed at all times Communicate effectively both orally and in writing Be consistently responsible, maintaining regular attendance and timely completion of assigned duties, working assigned contract and using sick and personal leave appropriately Maintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others and consistently display self-control, honesty and credibility with students, parents, visitors and school personnel Maintain confidentiality and privacy of all school records
Mar 26, 2024
Full time
185 contracted days 7.5 hours per day Monday-Friday 6:00am-2:00pm Simpson County Schools requires that full-time Food Service staff that do not hold the verifiable equivalent of an Associates Degree from an accredited institution (60 college hours) hold Kentucky Career Readiness Certification (KCRC). The Kentucky Career Readiness Certificate is a portable, evidence-based credential that certifies essential skills needed for workplace success. The KCRC assessment is offered by the Adult Learning Center located at the Kentucky Community & Technical College. You may contact the Center by phoning or to schedule an appointment. Upon request, results will be forwarded to Simpson County Schools' Human Resources Dept. NOTE: Internal candidates whose training and experience have been validated by the District and the Hiring Manager may be exempt from the KCRC. REPORTS TO: FOOD SERVICE DIRECTOR EDUCATION AND EXPERIENCE: Any combination equivalent to high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and three years experience in food service operations. PRIMARY JOB GOAL: Manage and coordinate the day-to-day food service operations of an assigned school site; assure compliance with District, State and Federal requirements and laws regarding nutrition, sanitation, safety and record-keeping; schedule, supervise, direct and evaluate assigned food service personnel. LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045 PERFORMANCE RESPONSIBILITIES: Maintain at all times an orderly system of management and keep the Food Service Director fully informed of the program's activities and problems as well as routine matters relating to his/her own accountability Prepare assigned menus, assuring compliance with regulations and requirements; estimate and order amount of food and supplies needed; monitor and control expenditures; maintain assigned budget Direct, assign, schedule and evaluate food service personnel; call substitutes as necessary Inspect kitchen and cafeteria area daily to assure compliance with health, safety and sanitation requirements and regulations Supervise, train and assist employees in the proper production, handling, serving and merchandising of quantity foods, correct use and care of equipment and in maintaining high standards of sanitation and safety Prepare and maintain menu production records, inventories, logs and reports; accumulate data and input information into computer as appropriate and file documents as necessary Operate POS system as required; assure accuracy of daily cash receipts; prepare bank deposits; prepare daily report of meals served Plan for catered events such as meetings, activities and parties; plan and coordinate food service operations with school activities to improve school and community relations and increase student participation Communicate with students, staff, faculty and outside organizations to exchange information, receive suggestions and resolve issues related to food service Participate in and attend in-service meetings and workshops Perform related duties and assume other responsibilities as may be assigned by the Food Service Director Be clean, neat and professionally dressed at all times Communicate effectively both orally and in writing Be consistently responsible, maintaining regular attendance and timely completion of assigned duties, working assigned contract and using sick and personal leave appropriately Maintain professional interpersonal skills using tact, patience, courtesy and cooperative effective relationships with others and consistently display self-control, honesty and credibility with students, parents, visitors and school personnel Maintain confidentiality and privacy of all school records
GUEST SERVICE REQUIREMENT:The vision of Horseshoe Lake Charles and Caesars Entertainment is for each of our brands to be the overwhelming first choice of its targeted customers for casino entertainment. When you work at Harrah's, your most important responsibility is providing truly great service to every guest every time. You'll see this in the fundamentals of how we run our business, how we deliver and measure great service, and the policies to support it. All Harrah's employees are expected to provide fast and flawless service, promote our Caesars Rewards program, help players feel lucky by wishing them luck, celebrating wins, and providing fast service to keep them in action, recognizing and making players feel special by using the guests' names, remembering what they like and anticipating their needs, and providing a spotless, pleasant, and clean environment, which includes dressing neat and clean and being well groomed. By joining the Harrah's team, you are committing yourself to these values and acknowledging your dedication to truly great service. JOB SUMMARY:The primary responsibility of the Host/Hostess is to ensure guests are cheerfully greeted, whether in person or on the phone, and to seat arriving guests in a timely manner. They also serve as the restaurant's first and last impression and must make sure guests thoroughly enjoy their dining experience. ESSENTIAL JOB FUNCTIONS: (includes but is not limited to the following) Must demonstrate pride, attention to detail and have knowledge in all aspects of restaurant (i.e. menu items, food prep, service standards, bar concept, etc.) Manages reservation function by using existing reservation system, receiving and recording reservations, calling guests to confirm reservations, verifying special requests, and mentioning specials or promotions to guests. Before the shift, communicates reservations and anticipated business levels to Chef and Management. Coordinates with Lead Host in booking and arranging any and all large parties. Before the shift, communicates with Chef for all special needs and requests of all guests, especially 7 Stars and Diamond guests. (i.e. Special celebrations) Communicates guests' comps and any comping issues with Casino Hosts before and during the shift. Ensures menus are cleaned on a daily basis and communicates any menu maintenance issues with Management. Monitors cleanliness and organization of host podium and surrounding entrance area. Shows guests to their table, provides menus and initial introduction. Ensures fair distribution of tables by serving as the primary coordinator between the server staff and the door staff. Oversees, stocks and maintains retail area for Gordon Ramsay merchandise. Assists other Hosts in accordance with the Host job description. Is at all times appropriately groomed and wears the uniform provided Follows all applicable safety procedures Follows all standard operating procedures Perform other related duties as assigned and requested. Work requires schedule flexibility which may include nights, weekends, holidays, and overtime as needed.PERFORMANCE REQUIREMENTS: (knowledge, skills, and abilities) Ability to read, write and understand English. Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management. Maintains excellent organization of reservations Ability to remember and use guests' names when greeting regular customers Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions. Promotes casino events, property services and promotional campaigns Must be able to work individually and as part of a team in collaboration with others Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to work from a standing and walking position for extended periods of time. Ability to perform reaching and stooping motions repeatedly. Visual ability needed to accurately provide guest service Ability to work at a fast pace, high volume environment involving constant public interaction. Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 50 lbs. Shifts may vary based on business needs. Must be able to work any day of the week and any shift, including holidays and weekends. Must be able to handle intoxicated guests in a professional manner and according to policy.QUALIFICATIONS: Previous host/hostess experience preferred. Previous experience with restaurant reservation system and/or Open Table preferred. Must be 18 years of age. High School Diploma or equivalent required. Must obtain a Food Handlers certificate from County Health Department. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must pass background check. Must present a neat and professional appearance. Work requires professional interactions with customers, public and co-workers. Works well with others, especially other server assistants, wait people, bartenders, cooks, supervisors, etc. Requires excellent ability interpersonal and communication skills.DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 22, 2024
Full time
GUEST SERVICE REQUIREMENT:The vision of Horseshoe Lake Charles and Caesars Entertainment is for each of our brands to be the overwhelming first choice of its targeted customers for casino entertainment. When you work at Harrah's, your most important responsibility is providing truly great service to every guest every time. You'll see this in the fundamentals of how we run our business, how we deliver and measure great service, and the policies to support it. All Harrah's employees are expected to provide fast and flawless service, promote our Caesars Rewards program, help players feel lucky by wishing them luck, celebrating wins, and providing fast service to keep them in action, recognizing and making players feel special by using the guests' names, remembering what they like and anticipating their needs, and providing a spotless, pleasant, and clean environment, which includes dressing neat and clean and being well groomed. By joining the Harrah's team, you are committing yourself to these values and acknowledging your dedication to truly great service. JOB SUMMARY:The primary responsibility of the Host/Hostess is to ensure guests are cheerfully greeted, whether in person or on the phone, and to seat arriving guests in a timely manner. They also serve as the restaurant's first and last impression and must make sure guests thoroughly enjoy their dining experience. ESSENTIAL JOB FUNCTIONS: (includes but is not limited to the following) Must demonstrate pride, attention to detail and have knowledge in all aspects of restaurant (i.e. menu items, food prep, service standards, bar concept, etc.) Manages reservation function by using existing reservation system, receiving and recording reservations, calling guests to confirm reservations, verifying special requests, and mentioning specials or promotions to guests. Before the shift, communicates reservations and anticipated business levels to Chef and Management. Coordinates with Lead Host in booking and arranging any and all large parties. Before the shift, communicates with Chef for all special needs and requests of all guests, especially 7 Stars and Diamond guests. (i.e. Special celebrations) Communicates guests' comps and any comping issues with Casino Hosts before and during the shift. Ensures menus are cleaned on a daily basis and communicates any menu maintenance issues with Management. Monitors cleanliness and organization of host podium and surrounding entrance area. Shows guests to their table, provides menus and initial introduction. Ensures fair distribution of tables by serving as the primary coordinator between the server staff and the door staff. Oversees, stocks and maintains retail area for Gordon Ramsay merchandise. Assists other Hosts in accordance with the Host job description. Is at all times appropriately groomed and wears the uniform provided Follows all applicable safety procedures Follows all standard operating procedures Perform other related duties as assigned and requested. Work requires schedule flexibility which may include nights, weekends, holidays, and overtime as needed.PERFORMANCE REQUIREMENTS: (knowledge, skills, and abilities) Ability to read, write and understand English. Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management. Maintains excellent organization of reservations Ability to remember and use guests' names when greeting regular customers Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions. Promotes casino events, property services and promotional campaigns Must be able to work individually and as part of a team in collaboration with others Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to work from a standing and walking position for extended periods of time. Ability to perform reaching and stooping motions repeatedly. Visual ability needed to accurately provide guest service Ability to work at a fast pace, high volume environment involving constant public interaction. Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 50 lbs. Shifts may vary based on business needs. Must be able to work any day of the week and any shift, including holidays and weekends. Must be able to handle intoxicated guests in a professional manner and according to policy.QUALIFICATIONS: Previous host/hostess experience preferred. Previous experience with restaurant reservation system and/or Open Table preferred. Must be 18 years of age. High School Diploma or equivalent required. Must obtain a Food Handlers certificate from County Health Department. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must pass background check. Must present a neat and professional appearance. Work requires professional interactions with customers, public and co-workers. Works well with others, especially other server assistants, wait people, bartenders, cooks, supervisors, etc. Requires excellent ability interpersonal and communication skills.DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
PALMETTO BLUFF INVESTMENTS LLC
Bluffton, South Carolina
Palmetto Bluff is nestled along the May River in the Lowcountry of South Carolina between Hilton Head Island and Savannah. As an award winning 20,000-acre development, the development encompasses a private member's only club which includes a marina, restaurants, an equestrian center, a shooting club, a Jack Nicklaus Signature Golf Course, a lawn and racquet club, and more. In addition, Palmetto Bluff has an extensive nature preserve, walking trails, retail shopping, and vibrant villages, all which pay homage to the region's rich heritage. Summary: Palmetto Bluff's Culinary and Baking and Pastry Internships are designed to provide qualified culinary students with the tools necessary to succeed in this very competitive industry. By working alongside Palmetto Bluff chefs, managers and staff, student interns gain practical experience and insight into all aspects of Club operations, from lavish weddings and private parties to state-of-the-art restaurants. The four restaurant concepts within the Club range from casual dining to the finest restaurants in the region. Ultimately, student internships at the Palmetto Bluff are a fantastic way for career-minded hospitality students to satisfy academic requirements while gaining valuable, resume-building work experience, building professional relationships and enhancing their interpersonal and professional skills. In return, Palmetto Bluff benefits from the energy, vitality, and fresh perspective interns bring to our operation. And, because many of our best employees started their careers as interns, it is an ideal way to include more students and recent graduates into our growing professional network! About the Internships: Culinary and Baking and Pastry interns are assigned to one of the following popular Club facilities: Cole's/Canteen May River Grill Canoe Club Buffalo's Palmetto Bluff Farm Venue assignments depend on business requirements as well as previous work experience, qualifications, and internship objectives. Because each venue has its own distinctive style and traditions, no two internships will be exactly alike. All students may reasonably expect to participate in every aspect of Club operations during their internship experience. All interns will contribute individually and as a team to support goals and objectives assigned by experienced culinary mentors and each student will benefit from on the job training and continued mentoring in their specialized field of study. Interns must be passionate about the culinary industry, have a positive attitude and a love for learning. Palmetto Bluff is an exciting and fast paced environment where initiative and enthusiasm are rewarded! Learning Objectives: Play a vital role in tracking trends, working in state-of-the-art kitchens, and assisting established chefs. Gain specific technical skills and knowledge necessary to excel in a fine-dining, private club environment Contribute to recipe development, test and experiment with new ideas and concepts, and understand the effect of menu training on the overall quality of service Discover effective tactics to motivate staff and inspire teamwork and cooperation. Gain practical, resume-building work experience at a top tier private club Build strong relationships with Palmetto Bluff staff and managers and expand your professional network by connecting with leaders in the culinary and hospitality industry. Gain valuable knowledge regarding growing cycle of produce and peak times to grow and harvest a wide variety of produce. Requirements: Interns must be currently enrolled in an accredited culinary school or a recent graduate of one Strong knife skills and basic kitchen knowledge are essential At least one year of BOH experience is strongly preferred Ability to work 12-20 consecutive weeks Applications will be accepted on a rolling basis until all positions are filled Must be able to meet the physical requirements of the job (as outlined in the job description) Palmetto Bluff is proud to be an EEO Employer and participates in E-Verify.
Mar 19, 2024
Full time
Palmetto Bluff is nestled along the May River in the Lowcountry of South Carolina between Hilton Head Island and Savannah. As an award winning 20,000-acre development, the development encompasses a private member's only club which includes a marina, restaurants, an equestrian center, a shooting club, a Jack Nicklaus Signature Golf Course, a lawn and racquet club, and more. In addition, Palmetto Bluff has an extensive nature preserve, walking trails, retail shopping, and vibrant villages, all which pay homage to the region's rich heritage. Summary: Palmetto Bluff's Culinary and Baking and Pastry Internships are designed to provide qualified culinary students with the tools necessary to succeed in this very competitive industry. By working alongside Palmetto Bluff chefs, managers and staff, student interns gain practical experience and insight into all aspects of Club operations, from lavish weddings and private parties to state-of-the-art restaurants. The four restaurant concepts within the Club range from casual dining to the finest restaurants in the region. Ultimately, student internships at the Palmetto Bluff are a fantastic way for career-minded hospitality students to satisfy academic requirements while gaining valuable, resume-building work experience, building professional relationships and enhancing their interpersonal and professional skills. In return, Palmetto Bluff benefits from the energy, vitality, and fresh perspective interns bring to our operation. And, because many of our best employees started their careers as interns, it is an ideal way to include more students and recent graduates into our growing professional network! About the Internships: Culinary and Baking and Pastry interns are assigned to one of the following popular Club facilities: Cole's/Canteen May River Grill Canoe Club Buffalo's Palmetto Bluff Farm Venue assignments depend on business requirements as well as previous work experience, qualifications, and internship objectives. Because each venue has its own distinctive style and traditions, no two internships will be exactly alike. All students may reasonably expect to participate in every aspect of Club operations during their internship experience. All interns will contribute individually and as a team to support goals and objectives assigned by experienced culinary mentors and each student will benefit from on the job training and continued mentoring in their specialized field of study. Interns must be passionate about the culinary industry, have a positive attitude and a love for learning. Palmetto Bluff is an exciting and fast paced environment where initiative and enthusiasm are rewarded! Learning Objectives: Play a vital role in tracking trends, working in state-of-the-art kitchens, and assisting established chefs. Gain specific technical skills and knowledge necessary to excel in a fine-dining, private club environment Contribute to recipe development, test and experiment with new ideas and concepts, and understand the effect of menu training on the overall quality of service Discover effective tactics to motivate staff and inspire teamwork and cooperation. Gain practical, resume-building work experience at a top tier private club Build strong relationships with Palmetto Bluff staff and managers and expand your professional network by connecting with leaders in the culinary and hospitality industry. Gain valuable knowledge regarding growing cycle of produce and peak times to grow and harvest a wide variety of produce. Requirements: Interns must be currently enrolled in an accredited culinary school or a recent graduate of one Strong knife skills and basic kitchen knowledge are essential At least one year of BOH experience is strongly preferred Ability to work 12-20 consecutive weeks Applications will be accepted on a rolling basis until all positions are filled Must be able to meet the physical requirements of the job (as outlined in the job description) Palmetto Bluff is proud to be an EEO Employer and participates in E-Verify.
Fabio Viviani Hospitality Group
Bradenton Beach, Florida
Chuck Lager America's Tavern is dedicated to creating new stories and adventures for our customers to share for years to come. We are committed and confident in our menu, perfected by Celebrity Chef Fabio Viviani, our vast offerings of craft bourbons and ice cold beers, and our amazing decadent desserts and spiked milkshakes. No matter if it's old college friends, co-workers, or family, we want everyone to know that Chuck Lager America's Tavern makes getting together better. If you believe in this idea and vision, it's time to help build that next great story. More about our partner, Fabio Viviani. Fabio was on three seasons of the television competition show Top Chef and won the title of "Fan Favorite." When you meet him, you will understand why. He is a celebrity without the celebrity ego. His drive for excellence and true culinary talent make him a celebrated and revered chef. Position: Host Duties: Provide quality, and genuine, hospitality in a timely manner Greeting parties as they arrive with a welcoming and accommodating attitude Distribute menus to guest as they are seated Ensure that guest's feel important and welcome in the restaurant throughout their entire stay Be responsive to phone calls Manage seating and reservations to ensure guests get the best experience Acknowledge guests when they arrive and leave Communicating effectively with both guests and team-members Adheres to all company safety and sanitation policies and procedures Other duties as assigned Requirements: Passion for food and ensuring an excellent dining experience for all guests Energetic and genuine positive attitude while interacting with team-members and guests A desire to succeed in a progressive, exciting, and fast-paced environment Self-motivated with the ability to follow directions Ability to multi-task and stay organized during busy service times Ability to pay attention to details Be able to reach, bend, stoop and frequently lift up to 10+ pounds repetitively Be able to work in a standing position for long periods of time Hosting, guest service experience preferred
Mar 19, 2024
Full time
Chuck Lager America's Tavern is dedicated to creating new stories and adventures for our customers to share for years to come. We are committed and confident in our menu, perfected by Celebrity Chef Fabio Viviani, our vast offerings of craft bourbons and ice cold beers, and our amazing decadent desserts and spiked milkshakes. No matter if it's old college friends, co-workers, or family, we want everyone to know that Chuck Lager America's Tavern makes getting together better. If you believe in this idea and vision, it's time to help build that next great story. More about our partner, Fabio Viviani. Fabio was on three seasons of the television competition show Top Chef and won the title of "Fan Favorite." When you meet him, you will understand why. He is a celebrity without the celebrity ego. His drive for excellence and true culinary talent make him a celebrated and revered chef. Position: Host Duties: Provide quality, and genuine, hospitality in a timely manner Greeting parties as they arrive with a welcoming and accommodating attitude Distribute menus to guest as they are seated Ensure that guest's feel important and welcome in the restaurant throughout their entire stay Be responsive to phone calls Manage seating and reservations to ensure guests get the best experience Acknowledge guests when they arrive and leave Communicating effectively with both guests and team-members Adheres to all company safety and sanitation policies and procedures Other duties as assigned Requirements: Passion for food and ensuring an excellent dining experience for all guests Energetic and genuine positive attitude while interacting with team-members and guests A desire to succeed in a progressive, exciting, and fast-paced environment Self-motivated with the ability to follow directions Ability to multi-task and stay organized during busy service times Ability to pay attention to details Be able to reach, bend, stoop and frequently lift up to 10+ pounds repetitively Be able to work in a standing position for long periods of time Hosting, guest service experience preferred
GROWTH/PASSION/PURPOSE/WORK-LIFE BALANCE "Cooking with love provides food for the soul"-Valerie McKeehan Expertly preparing and serving a delicious meal at home is a remarkable skill. However, applying that same skill to serving dozens of people while maintaining the same quality and consistency is rare. Whether you are new to the culinary arts or are a seasoned professional, a career with Benton House offers some unique but highly valued benefits. Be Creative/Grow Your Skills People are often surprised to learn we serve over 1.5 million meals a year in our communities. And our menus are more varied and specialized than even the most adventurous restaurant. Add our regular happy hours and special events, toss in larger parties and catering opportunities, and you have enough challenges to pique the interest of even the most demanding chef. Cook with Passion and Purpose Our residents dine with us daily, in fact, multiple times a day. And your meals are often the most anticipated (and most appreciated) moments of their day. Beyond the joy of cooking is the knowledge your work is also critical. Your meals offer opportunities for residents to improve health, maintain fitness, and create connections. In addition, your culinary creations save lives and promote joy daily. Have Work/Life Balance Few opportunities in food service can compete with Benton House regarding work/life balance. "Home by 2" at our company means 2 p.m., not 2 a.m. And regardless of the start time, you can say "Home by 8." Team members cite the ability to see and spend more time with family as a prime reason for choosing Benton House. Build A Career The restaurant business can be notoriously risky, and burnout is rampant. The average tenure of our Food Service Directors is over four years, and our chef/cook tenure is over 2. Food and Dining are just one of our paths to higher leadership. Our company has served seniors for over 25 years. As a result, we are a stable enterprise and able to offer significant benefits. Benton Houses are award-winning! Voted A Great Place to Work 4 consecutive years. Fortune magazine national Top 50 Place to Work. National Resident and Family Satisfaction, including Best Assisted Living and Best Memory Care by US News and World Report. Working at Benton House means working with pride. So, whether you are simply looking to add meaning to your work, advance your skills, or looking for a place to create a culinary career, Benton House is the perfect platform. Applying is easy. Start now and make Benton House the next chapter in your culinary legacy. THANK YOU for your interest in Benton House and we wish you the best in your professional search. Benefits include : Paid Mealtime with Complimentary Meals Access Pay Early with ZayZoon 96 hours Vacation Annual Sick Pay Payout Annual New Car Drawing Health, Dental, Vision and Life Insurance policies 401k Retirement Plan Flexible Spending Plan Promotion Opportunities And much, much more
Mar 18, 2024
Full time
GROWTH/PASSION/PURPOSE/WORK-LIFE BALANCE "Cooking with love provides food for the soul"-Valerie McKeehan Expertly preparing and serving a delicious meal at home is a remarkable skill. However, applying that same skill to serving dozens of people while maintaining the same quality and consistency is rare. Whether you are new to the culinary arts or are a seasoned professional, a career with Benton House offers some unique but highly valued benefits. Be Creative/Grow Your Skills People are often surprised to learn we serve over 1.5 million meals a year in our communities. And our menus are more varied and specialized than even the most adventurous restaurant. Add our regular happy hours and special events, toss in larger parties and catering opportunities, and you have enough challenges to pique the interest of even the most demanding chef. Cook with Passion and Purpose Our residents dine with us daily, in fact, multiple times a day. And your meals are often the most anticipated (and most appreciated) moments of their day. Beyond the joy of cooking is the knowledge your work is also critical. Your meals offer opportunities for residents to improve health, maintain fitness, and create connections. In addition, your culinary creations save lives and promote joy daily. Have Work/Life Balance Few opportunities in food service can compete with Benton House regarding work/life balance. "Home by 2" at our company means 2 p.m., not 2 a.m. And regardless of the start time, you can say "Home by 8." Team members cite the ability to see and spend more time with family as a prime reason for choosing Benton House. Build A Career The restaurant business can be notoriously risky, and burnout is rampant. The average tenure of our Food Service Directors is over four years, and our chef/cook tenure is over 2. Food and Dining are just one of our paths to higher leadership. Our company has served seniors for over 25 years. As a result, we are a stable enterprise and able to offer significant benefits. Benton Houses are award-winning! Voted A Great Place to Work 4 consecutive years. Fortune magazine national Top 50 Place to Work. National Resident and Family Satisfaction, including Best Assisted Living and Best Memory Care by US News and World Report. Working at Benton House means working with pride. So, whether you are simply looking to add meaning to your work, advance your skills, or looking for a place to create a culinary career, Benton House is the perfect platform. Applying is easy. Start now and make Benton House the next chapter in your culinary legacy. THANK YOU for your interest in Benton House and we wish you the best in your professional search. Benefits include : Paid Mealtime with Complimentary Meals Access Pay Early with ZayZoon 96 hours Vacation Annual Sick Pay Payout Annual New Car Drawing Health, Dental, Vision and Life Insurance policies 401k Retirement Plan Flexible Spending Plan Promotion Opportunities And much, much more
Job Type Part-time Description CITIZEN POTAWATOMI NATION GRAND CASINO HOTEL & RESORT JOB DESCRIPTION JOB TITLE: Bus Person ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort SUPERVISOR: F & B Manager FLSA: Non-Exempt HOURLY RATE: $12.00 Per Hour FUNCTIONS STATEMENT: • Serve guests, bread, water and butter upon their arrival, and provide refills as needed. Remove used tableware between courses; clear and reset tables after guests leave. MAJOR DUTIES: • Obtain service area assignment at the beginning of each shift. • Promptly greet guests as they are seated and bring bread, butter and water to table. • Remove used tableware between courses and provide tableware for next course. • Clear tables after guests. Take tableware to dish-room and place silverware, dishes, glassware, etc. in appropriate areas for washing. • Between customers, promptly clean tables, chairs and booths. Check floor and clean as required. Reset and arrange tabletop. • Inspect assigned restroom every 30 minutes and clean as needed. • Respond appropriately to customer requests. Communicate requests to server. • Communicate with server and hostess to ensure efficient seating, table utilization and customer service. • Assist with food delivery, especially with large parties during peak periods. • Thank guests as they are leaving. • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. • Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management. • NOTE: The above-described duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics. FACTOR 1: KNOWLEDGE REQUIRED BY THIS POSITION • Knowledge of proper English grammar. ? Knowledge of the duties of other wait-staff positions in order to fill in as needed ? Knowledge of methods of greeting guests and customers. • Knowledge of infection control principles. • FACTOR 2: SUPERVISORY CONTROLS • Incumbent is under the direct supervision of the Restaurant Manager. • The supervisor assigns work, advises on changes in procedures and is available for assistance when required. • Routine work is performed independently following set procedures. • The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work. • FACTOR 3: GUIDELINES • Written and oral guides provide specific instructions for doing the work. • Most of these instructions are easily memorized and require little interpretation. • When instructions do not apply, the problem is referred to the supervisor. • These guidelines are generally applicable, but the employee makes adjustments in dealing with problems and unusual situations. • FACTOR 4: COMPLEXITY • The incumbent will face a variety of situations that require on the spot resolution when dealing with people that are hungry, irritable, or fatigued. • The incumbent will have choices to make regarding how to handle different complaints, requests and situations. • The complexity ranges from a low level to a medium level in that the work is mastered easily, and the incumbent takes the obvious course of action. • FACTOR 5: SCOPE AND EFFECT • The primary purpose of the work in this position is to create a satisfied customer by providing the initial condiments, i.e. bread, butter, water and comfortable seating. • The work contributes to the efficiency of daily operations of the restaurant. • FACTOR 6: PERSONAL CONTACTS • Contacts are on a face-to-face basis with guests and customers from all walks of life and from all points of the country and world. FACTOR 7: PURPOSE OF CONTACTS • The purpose of the contacts is to create a satisfied customer in order to encourage a high level of customer returns. FACTOR 8: PHYSICAL DEMANDS • Standing for long periods of time, extensive walking throughout the restaurant. • Bending, squatting, kneeling and stooping. • Requires acute hearing and sound discrimination, and visual acuity. • Lifting and moving of tables and chairs, and tubs filled with dishes, (20-30#). FACTOR 9: WORK ENVIRONMENT • Normal restaurant and lounge environment with variety of loud noises. MINIMUM QUALIFICATIONS FOR CONSIDERATION: • Must have a High School diploma or GED equivalent • Must have effective and courteous communication skills. • Availability to work any shift, start time, weekends and holidays. Salary Description $12.00 hour
Mar 14, 2024
Full time
Job Type Part-time Description CITIZEN POTAWATOMI NATION GRAND CASINO HOTEL & RESORT JOB DESCRIPTION JOB TITLE: Bus Person ORGANIZATIONAL UNIT: Grand Casino Hotel & Resort SUPERVISOR: F & B Manager FLSA: Non-Exempt HOURLY RATE: $12.00 Per Hour FUNCTIONS STATEMENT: • Serve guests, bread, water and butter upon their arrival, and provide refills as needed. Remove used tableware between courses; clear and reset tables after guests leave. MAJOR DUTIES: • Obtain service area assignment at the beginning of each shift. • Promptly greet guests as they are seated and bring bread, butter and water to table. • Remove used tableware between courses and provide tableware for next course. • Clear tables after guests. Take tableware to dish-room and place silverware, dishes, glassware, etc. in appropriate areas for washing. • Between customers, promptly clean tables, chairs and booths. Check floor and clean as required. Reset and arrange tabletop. • Inspect assigned restroom every 30 minutes and clean as needed. • Respond appropriately to customer requests. Communicate requests to server. • Communicate with server and hostess to ensure efficient seating, table utilization and customer service. • Assist with food delivery, especially with large parties during peak periods. • Thank guests as they are leaving. • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. • Any additional duties as assigned by the Restaurant Manager, Food and Beverage Director, General Manager, Business Committee or representative of upper management. • NOTE: The above-described duties are intended to describe the general nature of work performed by an employee in this position. These statements are not to be considered as an all-inclusive list of the duties, knowledge, skills, abilities and other characteristics. FACTOR 1: KNOWLEDGE REQUIRED BY THIS POSITION • Knowledge of proper English grammar. ? Knowledge of the duties of other wait-staff positions in order to fill in as needed ? Knowledge of methods of greeting guests and customers. • Knowledge of infection control principles. • FACTOR 2: SUPERVISORY CONTROLS • Incumbent is under the direct supervision of the Restaurant Manager. • The supervisor assigns work, advises on changes in procedures and is available for assistance when required. • Routine work is performed independently following set procedures. • The work is reviewed for accuracy through spot checks, through complaints from customers and through observation of the employee at work. • FACTOR 3: GUIDELINES • Written and oral guides provide specific instructions for doing the work. • Most of these instructions are easily memorized and require little interpretation. • When instructions do not apply, the problem is referred to the supervisor. • These guidelines are generally applicable, but the employee makes adjustments in dealing with problems and unusual situations. • FACTOR 4: COMPLEXITY • The incumbent will face a variety of situations that require on the spot resolution when dealing with people that are hungry, irritable, or fatigued. • The incumbent will have choices to make regarding how to handle different complaints, requests and situations. • The complexity ranges from a low level to a medium level in that the work is mastered easily, and the incumbent takes the obvious course of action. • FACTOR 5: SCOPE AND EFFECT • The primary purpose of the work in this position is to create a satisfied customer by providing the initial condiments, i.e. bread, butter, water and comfortable seating. • The work contributes to the efficiency of daily operations of the restaurant. • FACTOR 6: PERSONAL CONTACTS • Contacts are on a face-to-face basis with guests and customers from all walks of life and from all points of the country and world. FACTOR 7: PURPOSE OF CONTACTS • The purpose of the contacts is to create a satisfied customer in order to encourage a high level of customer returns. FACTOR 8: PHYSICAL DEMANDS • Standing for long periods of time, extensive walking throughout the restaurant. • Bending, squatting, kneeling and stooping. • Requires acute hearing and sound discrimination, and visual acuity. • Lifting and moving of tables and chairs, and tubs filled with dishes, (20-30#). FACTOR 9: WORK ENVIRONMENT • Normal restaurant and lounge environment with variety of loud noises. MINIMUM QUALIFICATIONS FOR CONSIDERATION: • Must have a High School diploma or GED equivalent • Must have effective and courteous communication skills. • Availability to work any shift, start time, weekends and holidays. Salary Description $12.00 hour
About US Our vision is to: Share Alaska with the world. Our mission is to: Transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska! Our Core values: Be Legendary, Be Honorable, Be One Team. We own and operate several restaurants, hotels, and brewers in Anchorage and Denali National Park. Link to our website: We are a fast-growing company and are searching for strong leaders that believe in our vision, will accomplish our mission, and live our core values. About You: The Kitchen Manager is responsible for preparation, assembly, and final presentation of ingredients according to the 49th State Brewing Company's recipes and specifications and ensuring the quality of cooked/prepared food by testing them. These individuals will utilize a large range of kitchen skills, including, slicing, grinding, frying, and baking during food service. This chef is also responsible for the detection and disposal of unattractive and spoiled foods. You will promote safety culture in all areas in the workplace, including food safety, customer safety, and the safety of team members. Completion Bonus and housing assistance may be available for this role. Essential Functions Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision Conceptualize new dishes which appeal to clients Establish the working schedule and organize the work in the kitchen so that everything works like a "well-oiled machine" Produce high quality dishes that follow up the established menu and level up to location's standards, as well as to clients' requirements Plan the food design in order to create a perfect match between the dish's aspect and its taste Discover talented staff and train them in order to reach the high standards of the location Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Maintain order and discipline in the kitchen during working hours Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients Routinely, prepares and stock the food assembly line for service, and in addition, replenishes the service line, as needed Accurately assembles food in timely manner, as ordered, during all meal services Observes company health, sanitation, and food quality policies Ability to communicate clearly (verbal and written) with employees and management Ability to prioritize work, meet deadlines, and maintain an attention to detail while working in a team or group environment Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies Communication Critical Evaluation Relationship Management Ethical Practice Honesty Leadership Ability to work well under pressure Supervisory Responsibility This position is responsible for all kitchen employees. Work Environment This position operates in restaurant/kitchen setting. There are stairs and uneven surfaces. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, slipping, tripping, and falls. Kitchens can be hot, noisy and stressful line cooks need to be able to work efficiently and quickly to be successful. It can be dangerous connect with sharp hot tools can result in cuts, bruises and burns being a part of the shift. Frequent hand washing is required due to staff interactions in food prep areas. Job responsibilities may include working outdoors in the Denali, Alaska area in Spring and Fall, when temperatures are at or below freezing and walking surfaces may be slippery. 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. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position requires moving of products weighing up to 50 pounds. Must be able to stand for 8 hour shifts Position Type and Expected Hours of Work Hours and days range due to level of business. During high season expect full work weeks with hours before open and close. Slower periods might result in shorter shifts and lighter workload. Required Education and Experience Culinary degree or equivalent certification preferred. 2-4 years of experience in position(s) involving commercial food preparation. Valid Alaska Food Handlers card Preferred Education and Experience Passion for craft beers. Proficiency in the use of computer business applications, with working knowledge of computerized restaurant point of sales (POS) systems is preferred Works well when operations are at high volume. Additional Eligibility Qualifications None required for this position. Work Authorization/Security Clearance Must be authorized to work in the US EEOC Northern Hospitality Group is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization. Northern Hospitality Group makes hiring decisions based solely on qualifications, merit, and business needs at the time. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Mar 08, 2024
Full time
About US Our vision is to: Share Alaska with the world. Our mission is to: Transform our community with innovation and creativity through the best locally crafted goods and legendary hospitality in Alaska! Our Core values: Be Legendary, Be Honorable, Be One Team. We own and operate several restaurants, hotels, and brewers in Anchorage and Denali National Park. Link to our website: We are a fast-growing company and are searching for strong leaders that believe in our vision, will accomplish our mission, and live our core values. About You: The Kitchen Manager is responsible for preparation, assembly, and final presentation of ingredients according to the 49th State Brewing Company's recipes and specifications and ensuring the quality of cooked/prepared food by testing them. These individuals will utilize a large range of kitchen skills, including, slicing, grinding, frying, and baking during food service. This chef is also responsible for the detection and disposal of unattractive and spoiled foods. You will promote safety culture in all areas in the workplace, including food safety, customer safety, and the safety of team members. Completion Bonus and housing assistance may be available for this role. Essential Functions Work with the executive chef to produce diversified menus in accordance with the restaurant's policy and vision Conceptualize new dishes which appeal to clients Establish the working schedule and organize the work in the kitchen so that everything works like a "well-oiled machine" Produce high quality dishes that follow up the established menu and level up to location's standards, as well as to clients' requirements Plan the food design in order to create a perfect match between the dish's aspect and its taste Discover talented staff and train them in order to reach the high standards of the location Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources Maintain order and discipline in the kitchen during working hours Create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.) from their kitchen Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients Routinely, prepares and stock the food assembly line for service, and in addition, replenishes the service line, as needed Accurately assembles food in timely manner, as ordered, during all meal services Observes company health, sanitation, and food quality policies Ability to communicate clearly (verbal and written) with employees and management Ability to prioritize work, meet deadlines, and maintain an attention to detail while working in a team or group environment Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies Communication Critical Evaluation Relationship Management Ethical Practice Honesty Leadership Ability to work well under pressure Supervisory Responsibility This position is responsible for all kitchen employees. Work Environment This position operates in restaurant/kitchen setting. There are stairs and uneven surfaces. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, slipping, tripping, and falls. Kitchens can be hot, noisy and stressful line cooks need to be able to work efficiently and quickly to be successful. It can be dangerous connect with sharp hot tools can result in cuts, bruises and burns being a part of the shift. Frequent hand washing is required due to staff interactions in food prep areas. Job responsibilities may include working outdoors in the Denali, Alaska area in Spring and Fall, when temperatures are at or below freezing and walking surfaces may be slippery. 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. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position requires moving of products weighing up to 50 pounds. Must be able to stand for 8 hour shifts Position Type and Expected Hours of Work Hours and days range due to level of business. During high season expect full work weeks with hours before open and close. Slower periods might result in shorter shifts and lighter workload. Required Education and Experience Culinary degree or equivalent certification preferred. 2-4 years of experience in position(s) involving commercial food preparation. Valid Alaska Food Handlers card Preferred Education and Experience Passion for craft beers. Proficiency in the use of computer business applications, with working knowledge of computerized restaurant point of sales (POS) systems is preferred Works well when operations are at high volume. Additional Eligibility Qualifications None required for this position. Work Authorization/Security Clearance Must be authorized to work in the US EEOC Northern Hospitality Group is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws. This policy applies to all employment practices within our organization. Northern Hospitality Group makes hiring decisions based solely on qualifications, merit, and business needs at the time. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
General Purpose: Serves guests food and beverage items in a prompt, professional and courteous manner. Creates memorable dining experiences through personalized and genuine interactions. Essential Duties: Prepares restaurant tables with special attention to sanitation and order. Assists with setting up pool dining and rearranging spaces to accommodate larger parties. Provides immediate attention to all guests upon seating. Assisting with Pool Check in Describes specials of the day to the guests. Answers questions regarding any menu item and offers suggestions of menu items when appropriate. Presents menus and assists guests in selecting food and beverage items. Delivers food to guests promptly after preparation. Confirms orders with the chefs and bartenders whenever a clarification is requested. Ensures guest satisfaction. Anticipates guest needs, replenishes items as needed, and maintains a clean and clutter free table. Participates in pre-shift meetings. Maintains organized workstation and side work duties. Accountable for checks and cash transactions. Utilizes the Point of Sale System properly and strives for 100% accuracy in all charges and transactions. Follows established training and systems for taking, placing, and delivering orders. Follows established standards for greeting, cocktail service, food delivery and general service techniques. Collaborates with other servers, kitchen and bar staff before, during and after meal service periods to execute a "Member/Guest Comes First" approach. Works closely with restaurant management to immediately address all guest concerns Incorporates safe work practices in job performance. Regular and reliable attendance. Performs other duties as required. Minimum Requirements: High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Preferred Requirements: Server experience preferred Proven exemplary customer service skills Experience with a restaurant POS software platform Physical Demands: Frequently stands and walks; uses hands; reaches with arms and hands; stoops, kneels, crawls or crouches; talks or hears. Occasionally sits; climbs or balances. Frequently lifts up to 25 pounds and occasionally lifts up to 50 pounds. Frequently works in outdoor weather conditions. Noise level is moderate. Job Knowledge, Skill, and Ability Preferences: Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Meets state age requirements for handling alcoholic beverages. Working knowledge of POS system. Attention to cleanliness and safety. Must have legible handwriting. Patience and customer-oriented approach. Excellent people skills with a friendly attitude. Responsible and trustworthy. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.
Mar 02, 2024
Full time
General Purpose: Serves guests food and beverage items in a prompt, professional and courteous manner. Creates memorable dining experiences through personalized and genuine interactions. Essential Duties: Prepares restaurant tables with special attention to sanitation and order. Assists with setting up pool dining and rearranging spaces to accommodate larger parties. Provides immediate attention to all guests upon seating. Assisting with Pool Check in Describes specials of the day to the guests. Answers questions regarding any menu item and offers suggestions of menu items when appropriate. Presents menus and assists guests in selecting food and beverage items. Delivers food to guests promptly after preparation. Confirms orders with the chefs and bartenders whenever a clarification is requested. Ensures guest satisfaction. Anticipates guest needs, replenishes items as needed, and maintains a clean and clutter free table. Participates in pre-shift meetings. Maintains organized workstation and side work duties. Accountable for checks and cash transactions. Utilizes the Point of Sale System properly and strives for 100% accuracy in all charges and transactions. Follows established training and systems for taking, placing, and delivering orders. Follows established standards for greeting, cocktail service, food delivery and general service techniques. Collaborates with other servers, kitchen and bar staff before, during and after meal service periods to execute a "Member/Guest Comes First" approach. Works closely with restaurant management to immediately address all guest concerns Incorporates safe work practices in job performance. Regular and reliable attendance. Performs other duties as required. Minimum Requirements: High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Preferred Requirements: Server experience preferred Proven exemplary customer service skills Experience with a restaurant POS software platform Physical Demands: Frequently stands and walks; uses hands; reaches with arms and hands; stoops, kneels, crawls or crouches; talks or hears. Occasionally sits; climbs or balances. Frequently lifts up to 25 pounds and occasionally lifts up to 50 pounds. Frequently works in outdoor weather conditions. Noise level is moderate. Job Knowledge, Skill, and Ability Preferences: Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Meets state age requirements for handling alcoholic beverages. Working knowledge of POS system. Attention to cleanliness and safety. Must have legible handwriting. Patience and customer-oriented approach. Excellent people skills with a friendly attitude. Responsible and trustworthy. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.
The primary responsibility of the Host/Hostess is to ensure guests are cheerfully greeted, whether in person or on the phone, and to seat arriving guests in a timely manner. They also serve as the restaurant's first and last impression and must make sure guests thoroughly enjoy their dining experience. ESSENTIAL JOB FUNCTIONS: (includes but is not limited to the following) Must demonstrate pride, attention to detail and have knowledge in all aspects of restaurant (i.e. menu items, food prep, service standards, bar concept, etc.) Follows all applicable safety procedures Follows all standard operating procedures Perform other related duties as assigned and requested. Manages reservation function by using existing reservation system, receiving and recording reservations, calling guests to confirm reservations, verifying special requests, and mentioning specials or promotions to guests. Before the shift, communicates reservations and anticipated business levels to Chef and Management. Coordinates with Lead Host in booking and arranging any and all large parties. Before the shift, communicates with Chef for all special needs and requests of all guests, especially 7 Stars and Diamond guests. (i.e. Special celebrations) Communicates guests' comps and any comping issues with Casino Hosts before and during the shift. Ensures menus are cleaned on a daily basis and communicates any menu maintenance issues with Management. Monitors cleanliness and organization of host podium and surrounding entrance area. Shows guests to their table, provides menus and initial introduction. Ensures fair distribution of tables by serving as the primary coordinator between the server staff and the door staff. Oversees, stocks and maintains retail area for Gordon Ramsay merchandise. Assists other Hosts in accordance with the Host job description. Is at all times appropriately groomed and wears the uniform provided Work requires schedule flexibility which may include nights, weekends, holidays, and overtime as needed.PERFORMANCE REQUIREMENTS: (knowledge, skills, and abilities) Ability to read, write and understand English. Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management. Maintains excellent organization of reservations Ability to remember and use guests' names when greeting regular customers Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions. Promotes casino events, property services and promotional campaigns Must be able to work individually and as part of a team in collaboration with others Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to work from a standing and walking position for extended periods of time. Ability to perform reaching and stooping motions repeatedly. Visual ability needed to accurately provide guest service Ability to work at a fast pace, high volume environment involving constant public interaction. Shifts may vary based on business needs. Must be able to work any day of the week and any shift, including holidays and weekends. Must be able to handle intoxicated guests in a professional manner and according to policy. Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 50 lbs. QUALIFICATIONS: Previous host/hostess experience preferred. Previous experience with restaurant reservation system and/or Open Table preferred. Must be 18 years of age. High School Diploma or equivalent required. Must obtain a Food Handlers certificate from County Health Department. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must pass background check. Must present a neat and professional appearance. Work requires professional interactions with customers, public and co-workers. Requires excellent ability interpersonal and communication skills. Works well with others, especially other server assistants, wait people, bartenders, cooks, supervisors, etc. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).
Mar 01, 2024
Full time
The primary responsibility of the Host/Hostess is to ensure guests are cheerfully greeted, whether in person or on the phone, and to seat arriving guests in a timely manner. They also serve as the restaurant's first and last impression and must make sure guests thoroughly enjoy their dining experience. ESSENTIAL JOB FUNCTIONS: (includes but is not limited to the following) Must demonstrate pride, attention to detail and have knowledge in all aspects of restaurant (i.e. menu items, food prep, service standards, bar concept, etc.) Follows all applicable safety procedures Follows all standard operating procedures Perform other related duties as assigned and requested. Manages reservation function by using existing reservation system, receiving and recording reservations, calling guests to confirm reservations, verifying special requests, and mentioning specials or promotions to guests. Before the shift, communicates reservations and anticipated business levels to Chef and Management. Coordinates with Lead Host in booking and arranging any and all large parties. Before the shift, communicates with Chef for all special needs and requests of all guests, especially 7 Stars and Diamond guests. (i.e. Special celebrations) Communicates guests' comps and any comping issues with Casino Hosts before and during the shift. Ensures menus are cleaned on a daily basis and communicates any menu maintenance issues with Management. Monitors cleanliness and organization of host podium and surrounding entrance area. Shows guests to their table, provides menus and initial introduction. Ensures fair distribution of tables by serving as the primary coordinator between the server staff and the door staff. Oversees, stocks and maintains retail area for Gordon Ramsay merchandise. Assists other Hosts in accordance with the Host job description. Is at all times appropriately groomed and wears the uniform provided Work requires schedule flexibility which may include nights, weekends, holidays, and overtime as needed.PERFORMANCE REQUIREMENTS: (knowledge, skills, and abilities) Ability to read, write and understand English. Ability to communicate effectively and establish and maintain effective working relationships with guests, staff and management. Maintains excellent organization of reservations Ability to remember and use guests' names when greeting regular customers Knowledge, understanding and compliance of policies and procedures, service expectations, job descriptions, daily memorandums, chemical labels and other instructions. Promotes casino events, property services and promotional campaigns Must be able to work individually and as part of a team in collaboration with others Meets attendance guidelines of the job and adhering to regulatory, departmental and company policies.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to work from a standing and walking position for extended periods of time. Ability to perform reaching and stooping motions repeatedly. Visual ability needed to accurately provide guest service Ability to work at a fast pace, high volume environment involving constant public interaction. Shifts may vary based on business needs. Must be able to work any day of the week and any shift, including holidays and weekends. Must be able to handle intoxicated guests in a professional manner and according to policy. Must be able to bend, twist, turn, push and pull, as well as lift and carry above/below the shoulders a minimum of 50 lbs. QUALIFICATIONS: Previous host/hostess experience preferred. Previous experience with restaurant reservation system and/or Open Table preferred. Must be 18 years of age. High School Diploma or equivalent required. Must obtain a Food Handlers certificate from County Health Department. Ability to uphold and demonstrate the highest level of integrity in all situations and recognize standards required by a regulated business. Must pass background check. Must present a neat and professional appearance. Work requires professional interactions with customers, public and co-workers. Requires excellent ability interpersonal and communication skills. Works well with others, especially other server assistants, wait people, bartenders, cooks, supervisors, etc. DISCLAIMER: This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).