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
Tallgrass Creek by Erickson Senior Living
Shawnee Mission, Kansas
Location: Tallgrass Creek by Erickson Senior Living Tallgrass Creek is a beautiful 65-acre continuing care retirement community located in Overland Park, just minutes from Kansas City and the Kansas and Missouri border. We're part of a growing network of communities managed and developed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $70000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Mar 28, 2024
Full time
Location: Tallgrass Creek by Erickson Senior Living Tallgrass Creek is a beautiful 65-acre continuing care retirement community located in Overland Park, just minutes from Kansas City and the Kansas and Missouri border. We're part of a growing network of communities managed and developed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $70000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Charismatic and Engaging Unicorn / Executive Chef " If you're a Charismatic Engaging Unicorn, have an appetite for building relationships, possess extensive beverage knowledge & understand upscale steps of service, if you enjoy working in an artistic yet casual atmosphere, then The Wicked Loon on Lake Winnipesaukee is the ideal place for you. We live for the handmade, super chilled and magnificent cocktails, stay true to the brew, and honor the vine. We believe in sourcing only the finest ingredients, always fresh, skillfully prepared, artfully presented with careful layers of flavor. The Wicked Loon is a waterfront restaurant that is adjoined to LocalTopia, the two newest up and coming restaurants on the lake. The Wicked Loon will boast year-round craveable breakfast, lunch and seafood fare, handmade cocktails, and an epic vibe. LocalTopia is a create your own bowl inspired new hangout catering to the locals and tourists alike. Are you ready and wanting to leave your mark on the world? There is nothing like starting something fresh and new. If you are up for the task of rising to the highest standards of beverage and culinary excellence and willing to train, coach and execute, consider joining our team! What do I have to do? Be an engaging leader. Show off your hospitality skills. Take pride in everything that you do. Be able to recruit great talent and keep them. Enjoy opening new restaurants- Experience here is a plus. Teach others the ways of creating magnificent food. Train, re-train, and inspire the staff to do it right every time. Motivate the team to prepare artistic - flavorful - fresh - coastal food with a sense of urgency while consistently maintaining a high level of excellence. By all means, have some fun! Engage the guests. Keep the HOT food hot! and the cold food cold! Practice HACCP during all food preparations and all day long. We've got to make money for the honey! Control the cost, labor, ordering, portions, and KEEP it FRESH! Prepare food as close to the time consumed as humanly possible. Don't stress out! Leave that to the first responders. Remember it's just food. Don't get mad at your chicken! Be Sherlock Holmes when receiving the goods through the back door. Inspect everything for freshness and quality. Then make sure you receive exactly what you paid for. Plan your day so that everyone knows exactly what to prepare. We prefer to keep it fresh for our guests. "Production List" Keep the heart of the house clean and organized No stinky employees! Personal hygiene is a must. Clean and sanitary in all areas. Follow the recipes! A teaspoon is not in the palm of your hand. Act like the owner. Be a role model and educate your team in every aspect of the business. Be a champion of your managers & staff, constantly develop each and every member to learn and accomplish more. No threatening to chop off any body parts while disciplining any team member. Let's just talk to them :-) Pre-shift Meetings are a must. Since we are fresh we have to discuss our freshness everyday. Proper stocking and food rotation keeps us fresh! P & L knowledge, ability to perform monthly inventories, budgets, and labor projections. Keep it staffed! Keep your staff happy, trained, and informed. Monitor the window during business hours. Pay special attention during low volume hours. Ensure ticket times are appropriate. Check invoices daily, approve and stamp. Be responsible for ordering all products daily. Communicate with potential brides, wedding and event planners for private functions. Have the know-how to pull off a major event with the same passion and commitment that is demonstrated every day within the four walls. Be a champion of the people, share knowledge and promote learning. Work in expo window if needed during periods of customer overloads. Marketing is critical, use of the social media platforms is a must. Enjoy being active in the local community, brainstorming for new attractions for locals (celebrity chefs, live music, trivia) Understand the basics, scheduling, receiving, customer feedback, open communication, regular meetings, teach backs, inventory, line checks, thru-put, orientation meetings, sanitation. Be Happy Qualifications: Bachelor of Science degree in Business, Arts or Hospitality preferred. Minimum 5 years of experience in an upscale environment with experience in a culinary leadership role preferred. Must have held no more than 2 restaurant management jobs in the last 4 years. Ability to communicate clearly with managers, kitchen/ dining room employees, and guests. Safe Food Handling Certification. Ability to bend, stand, and stoop for long periods of time, and work long hours in hot conditions. Have some fun and a sense of humor. Proven track record developing people. Solid P&L and budget knowledge. Extensive wine knowledge. Develop good training materials. POS Knowledge. Willingness to confront others to do better. Appearance (well groomed). In short, we are looking for a "Charismatic Unicorn" that can also double as an Executive Chef. Expect plenty of help to get you started and plenty of autonomy when you are ready to fly!
Mar 27, 2024
Full time
Charismatic and Engaging Unicorn / Executive Chef " If you're a Charismatic Engaging Unicorn, have an appetite for building relationships, possess extensive beverage knowledge & understand upscale steps of service, if you enjoy working in an artistic yet casual atmosphere, then The Wicked Loon on Lake Winnipesaukee is the ideal place for you. We live for the handmade, super chilled and magnificent cocktails, stay true to the brew, and honor the vine. We believe in sourcing only the finest ingredients, always fresh, skillfully prepared, artfully presented with careful layers of flavor. The Wicked Loon is a waterfront restaurant that is adjoined to LocalTopia, the two newest up and coming restaurants on the lake. The Wicked Loon will boast year-round craveable breakfast, lunch and seafood fare, handmade cocktails, and an epic vibe. LocalTopia is a create your own bowl inspired new hangout catering to the locals and tourists alike. Are you ready and wanting to leave your mark on the world? There is nothing like starting something fresh and new. If you are up for the task of rising to the highest standards of beverage and culinary excellence and willing to train, coach and execute, consider joining our team! What do I have to do? Be an engaging leader. Show off your hospitality skills. Take pride in everything that you do. Be able to recruit great talent and keep them. Enjoy opening new restaurants- Experience here is a plus. Teach others the ways of creating magnificent food. Train, re-train, and inspire the staff to do it right every time. Motivate the team to prepare artistic - flavorful - fresh - coastal food with a sense of urgency while consistently maintaining a high level of excellence. By all means, have some fun! Engage the guests. Keep the HOT food hot! and the cold food cold! Practice HACCP during all food preparations and all day long. We've got to make money for the honey! Control the cost, labor, ordering, portions, and KEEP it FRESH! Prepare food as close to the time consumed as humanly possible. Don't stress out! Leave that to the first responders. Remember it's just food. Don't get mad at your chicken! Be Sherlock Holmes when receiving the goods through the back door. Inspect everything for freshness and quality. Then make sure you receive exactly what you paid for. Plan your day so that everyone knows exactly what to prepare. We prefer to keep it fresh for our guests. "Production List" Keep the heart of the house clean and organized No stinky employees! Personal hygiene is a must. Clean and sanitary in all areas. Follow the recipes! A teaspoon is not in the palm of your hand. Act like the owner. Be a role model and educate your team in every aspect of the business. Be a champion of your managers & staff, constantly develop each and every member to learn and accomplish more. No threatening to chop off any body parts while disciplining any team member. Let's just talk to them :-) Pre-shift Meetings are a must. Since we are fresh we have to discuss our freshness everyday. Proper stocking and food rotation keeps us fresh! P & L knowledge, ability to perform monthly inventories, budgets, and labor projections. Keep it staffed! Keep your staff happy, trained, and informed. Monitor the window during business hours. Pay special attention during low volume hours. Ensure ticket times are appropriate. Check invoices daily, approve and stamp. Be responsible for ordering all products daily. Communicate with potential brides, wedding and event planners for private functions. Have the know-how to pull off a major event with the same passion and commitment that is demonstrated every day within the four walls. Be a champion of the people, share knowledge and promote learning. Work in expo window if needed during periods of customer overloads. Marketing is critical, use of the social media platforms is a must. Enjoy being active in the local community, brainstorming for new attractions for locals (celebrity chefs, live music, trivia) Understand the basics, scheduling, receiving, customer feedback, open communication, regular meetings, teach backs, inventory, line checks, thru-put, orientation meetings, sanitation. Be Happy Qualifications: Bachelor of Science degree in Business, Arts or Hospitality preferred. Minimum 5 years of experience in an upscale environment with experience in a culinary leadership role preferred. Must have held no more than 2 restaurant management jobs in the last 4 years. Ability to communicate clearly with managers, kitchen/ dining room employees, and guests. Safe Food Handling Certification. Ability to bend, stand, and stoop for long periods of time, and work long hours in hot conditions. Have some fun and a sense of humor. Proven track record developing people. Solid P&L and budget knowledge. Extensive wine knowledge. Develop good training materials. POS Knowledge. Willingness to confront others to do better. Appearance (well groomed). In short, we are looking for a "Charismatic Unicorn" that can also double as an Executive Chef. Expect plenty of help to get you started and plenty of autonomy when you are ready to fly!
Morrison Healthcare Position Title: EXECUTIVE CHEF (MoDelMed) Sikeston, MO Salary: $50,000 - $60,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Executive Chef for Missouri Delta Medical in Sikeston, Missouri, you will be responsible for overseeing kitchen operations (team of 7-8) while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a smaller operation with approximately 60 beds plus retail operations. It's an exciting opportunity for an energetic, entrepreneurial Culinary professional (Sous Chef, Chef Manager, or Exec Sous) who's looking for that next step up to the "big chair". Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: AA Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Catering and Retail Dining experience a plus Institutional and batch cooking experience in healthcare or senior living preferred Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Mar 27, 2024
Full time
Morrison Healthcare Position Title: EXECUTIVE CHEF (MoDelMed) Sikeston, MO Salary: $50,000 - $60,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as the Executive Chef for Missouri Delta Medical in Sikeston, Missouri, you will be responsible for overseeing kitchen operations (team of 7-8) while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is a smaller operation with approximately 60 beds plus retail operations. It's an exciting opportunity for an energetic, entrepreneurial Culinary professional (Sous Chef, Chef Manager, or Exec Sous) who's looking for that next step up to the "big chair". Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: AA Degree in Culinary Arts or culinary certificate and required experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Catering and Retail Dining experience a plus Institutional and batch cooking experience in healthcare or senior living preferred Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in patient satisfaction programs/activities ServSafe certified - highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story () Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered.
Fresh Ideas Position Title: title Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams ! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary We are seeking a passionate and innovative culinary professional to join our team as the EXECUTIVE CHEF for FRESH IDEAS at Wayne State College in Wayne, NE! If you are ready to showcase your talent and make a significant impact in the world of campus dining, we invite you to apply for the position of Campus Executive Chef. Let your culinary creativity shine as you embark on this exciting journey with us! Key Responsibilities: Develop regular and innovative menu plans adhering to established guidelines, ensuring a delightful culinary experience for all. Execute standardized recipes flawlessly, maintaining portioning and presentation standards. Regularly assess meal quality through tasting sessions. Mentor kitchen staff on food preparation, equipment handling, safety protocols, and sanitation practices to uphold company and regulatory standards. Establish and oversee cleaning and maintenance schedules for equipment, storage areas, and workspaces, ensuring compliance among kitchen staff. Manage food and non-food inventory within established guidelines, ensuring timely availability of necessary supplies. Make informed decisions regarding the utilization of leftover food products in line with company guidelines. Adhere to federal, state, and local health and sanitation regulations, ensuring seamless audits and compliance. Enforce facility, departmental, and company safety policies and procedures, actively participating in safety-related activities and reporting occurrences. Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. T Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at Fresh Ideas are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Fresh Ideas maintains a drug-free workplace.
Mar 27, 2024
Full time
Fresh Ideas Position Title: title Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams ! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary We are seeking a passionate and innovative culinary professional to join our team as the EXECUTIVE CHEF for FRESH IDEAS at Wayne State College in Wayne, NE! If you are ready to showcase your talent and make a significant impact in the world of campus dining, we invite you to apply for the position of Campus Executive Chef. Let your culinary creativity shine as you embark on this exciting journey with us! Key Responsibilities: Develop regular and innovative menu plans adhering to established guidelines, ensuring a delightful culinary experience for all. Execute standardized recipes flawlessly, maintaining portioning and presentation standards. Regularly assess meal quality through tasting sessions. Mentor kitchen staff on food preparation, equipment handling, safety protocols, and sanitation practices to uphold company and regulatory standards. Establish and oversee cleaning and maintenance schedules for equipment, storage areas, and workspaces, ensuring compliance among kitchen staff. Manage food and non-food inventory within established guidelines, ensuring timely availability of necessary supplies. Make informed decisions regarding the utilization of leftover food products in line with company guidelines. Adhere to federal, state, and local health and sanitation regulations, ensuring seamless audits and compliance. Enforce facility, departmental, and company safety policies and procedures, actively participating in safety-related activities and reporting occurrences. Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. T Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at Fresh Ideas are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Fresh Ideas maintains a drug-free workplace.
JOB SUMMARY:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.ESSENTIAL JOB FUNCTIONS: Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed. Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff. Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change. Manage COGs, drive profits, manage labor, and control expenses. Perform other job-related duties as requested. Development and management of the budget for the kitchens. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Through various oral and written reports to the Director of Food and Beverage. Through achievement of performance goals. Other duties as assigned. Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Management of established budget and other performance goals. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.QUALIFICATIONS: Seven to ten years of experience as a pastry chef, chef d' cuisine, sous chef with a 4-year degree in a related field or equivalent work experience. Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel
Mar 27, 2024
Full time
JOB SUMMARY:Responsible for providing direction and leadership for the property Culinary team consistent with the company brand. Drive the strategic direction of culinary functions, encompassing a combination of high volume and gourmet dining outlets, support kitchens, the banquet kitchen, in-room delivery, stewarding, as well as collaborating with partner venues. They are responsible for leading the culinary leadership team in achieving the operational and financial goals of each culinary operation; monitoring the performance, scheduling, and training of the staff; maintaining the facilities following company service standards; and ensuring high customer satisfaction and an exceptional dining experience. All duties are performed following company policies and procedures.ESSENTIAL JOB FUNCTIONS: Lead execution of all Food & Beverage Strategic Initiatives that impact culinary team members and ensure the sustainability of initiatives. Collaborate with other leaders on initiatives, programs, or concepts as needed. Oversee the implementation and execution of policies, operating procedures, training programs, directives, menus, work schedules, rules, and regulations for the culinary staff. Interview, select, train, supervise, counsel, and coach property chefs for the efficient operation of their outlets and departments. Drive employee engagement through coaching, training, and development. Regularly review and evaluate the degree of customer satisfaction of the individual outlets, to recommend and provide feedback on new menu opportunities whenever a change in demand, customer dissatisfaction, or a change in a competitive environment requires such change. Manage COGs, drive profits, manage labor, and control expenses. Perform other job-related duties as requested. Development and management of the budget for the kitchens. Trains kitchen personnel in safe operating procedures of all equipment, utensils, and machinery. Establishes maintenance schedules in conjunction with manufacturer's instructions for all equipment. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid, CPR, blood borne pathogens, and personal protective equipment. Review staffing levels to maintain budgeted levels of employment. Delegate authority and assign responsibilities. Developing staff, interviews, hires, and evaluations. Trains kitchen personnel to prepare all food while retaining the maximum amount of desirable nutrients special and dietary request to include low-fat, low-sodium, vegetarian and low-calorie meals. Control food costs and establish purchasing specifications, storeroom requisitions systems, product storage, portion control, and waste control. Manage programs and processes to control and reduce loss time injuries. Ensure the safety and security of employees. Ability to maintain strict confidentiality relative to financial data, company policies and procedures. Through various oral and written reports to the Director of Food and Beverage. Through achievement of performance goals. Other duties as assigned. Management abilities demonstrated in managing the kitchen operational effectiveness. Maintain interpersonal working relationships among all personnel. Oral and written communication skills. Willingness to assume overall responsibility relative to the performance of the property. Management of established budget and other performance goals. Effective managing of staff. Accuracy in completing assigned duties, paperwork, and reports in a timely manner.QUALIFICATIONS: Seven to ten years of experience as a pastry chef, chef d' cuisine, sous chef with a 4-year degree in a related field or equivalent work experience. Valid gaming license and Alcohol Beverage Control card and any applicable health certifications.PHYSICAL, MENTAL AND ENVIRONMENTAL DEMANDS: Ability to analyze and interpret departmental needs and results. Ability to solve complex problems. Ability to perform assigned duties under frequent time pressures in an interruptive office. Knowledge of Alcohol Beverage Control regulation, Health Department and applicable OSHA requirements. Broad variety of tasks and deadlines requires an irregular work schedule. Office and kitchen environment. Casino environment, expose to smoke, bright lights, and noise. May include boat and/or floating barge. High rise hotel
Position Summary: The Executive Chef responsibilities include directly supporting and enforcing all initiatives given by the Senior Director of Food & Beverage. Responsibilities also include leading, directing and supervising all culinary and stewarding activities as well as overseeing the performance and coordination of all work performed by all culinary and steward Team Members assigned, passing on pertinent information to Room Chefs, Sous Chefs and Team Members and ensuring proper service standards are used in all internal and external Guest experiences. Duties and Responsibilities: Responsible for practicing, supporting and promoting Gun Lake Casino's "Unsurpassed Service" standards at all times. Oversee all hiring, staffing and training of culinary and stewarding employees. Assist in training of all culinary employees, including the development of training agendas and materials. Responsible for developing, implementing and overseeing Food & Beverage Department policy and procedures relevant to all aspects of kitchen operations. Oversee and assist with menu design, recipe development and training for all Food venues. Develop budgets for all culinary and stewarding activities. Responsible for overall cleanliness, sanitation and safety of all areas within the Food & Beverage operation. Responsible for overseeing proper receiving, storage, rotation and pars for food items within the Food & Beverage Department. Assist the Purchasing Department with developing and monitor all product specifications. Responsible for maintaining consistent food specifications, including: taste, appearance, presentation, portion control and quality. Responsible for holding Room Chefs accountable for the food cost, labor cost, and direct expenses. Responsible for morale, engagement and overall performance of all culinary and stewarding Team Members. Must maintain the highest level of professionalism at all times. Will work with departmental and property peers to ensure a strong working relationship and high levels of teamwork. Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Ensure your areas comply with Board of Health standards and regulations. Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee the job performance of Team Members. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. Treat each individual with care, dignity, fairness, respect and recognition and ensure open door policy in an "Unsurpassed Service" manner. Coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Gun Lake Casino's policies. Communicate on a consistent basis with all manager, keeping them abreast of all department activities. Ensure that all Team Members adhere to all policies and procedures as set forth by the Senior Director of Food and Beverage and adhere to all Gun Lake Casino's policies and standards. Have a comprehensive and complete knowledge of all food and beverage menu items including their preparation, ingredients, cooking methods, portions and prices. Oversee the departments to ensure requisitioning, production, fabrication and quality is in strict adherence to Gun Lake Casino's specifications, standards and guidelines. Work closely with Management team to ensure that all products comply with Gun Lake Casino's specifications and cost controls. Responsible to direct and supervise the Executive Steward to maintain cleanliness and sanitation standards in accordance with department policies and the Department of Health. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Gun Lake Casino's guidelines. Monitor, work with facilities and document any culinary and sanitation departments if any area is below standards or not functioning properly. Must be available to work a variety of shifts, weekends and holidays. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or equivalent required. Associate's degree in culinary studies preferred. Six (6) years of culinary leadership experience and ten (10) years of overall culinary experience. Minimum of five (5) years in varied high volume and/or buffet environment with P&L responsibilities preferred. Must possess Serv-Safe or equivalent certification, with a comprehensive understanding of all food safety and sanitation requirements. Proven knowledge of budget development, scheduling and cost control skills. Demonstrated strong understanding of Human Resources related policies and procedures. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Must manage time effectively with minimum supervision. Must be able to handle a flexible schedule. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards. Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must have strong knowledge of tracking and maintaining Cost of Sales while in conjunctions with creating recipe cards for all styles of cooking bulk, plated and action. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify the "Unsurpassed Service" culture. Comprehensive computer skills in Microsoft Office systems and requisitioning. Must possess the ability to work hands on in any kitchen environment pertaining to a three meal period and high volume production in batch, fine dining, butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Physical Requirements: Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of 6 feet with or without assistance. Must be capable of lifting 50lbs, push 150 to 250lbs on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance. Requires normal sense of smell, taste and touch. Requires normal dexterity to use job related equipment. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second hand smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling and grasping. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and risk of electrical shock. The noise level in the work environment is usually loud. Constant contact with fellow Team Members and Guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug/alcohol test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.
Mar 26, 2024
Full time
Position Summary: The Executive Chef responsibilities include directly supporting and enforcing all initiatives given by the Senior Director of Food & Beverage. Responsibilities also include leading, directing and supervising all culinary and stewarding activities as well as overseeing the performance and coordination of all work performed by all culinary and steward Team Members assigned, passing on pertinent information to Room Chefs, Sous Chefs and Team Members and ensuring proper service standards are used in all internal and external Guest experiences. Duties and Responsibilities: Responsible for practicing, supporting and promoting Gun Lake Casino's "Unsurpassed Service" standards at all times. Oversee all hiring, staffing and training of culinary and stewarding employees. Assist in training of all culinary employees, including the development of training agendas and materials. Responsible for developing, implementing and overseeing Food & Beverage Department policy and procedures relevant to all aspects of kitchen operations. Oversee and assist with menu design, recipe development and training for all Food venues. Develop budgets for all culinary and stewarding activities. Responsible for overall cleanliness, sanitation and safety of all areas within the Food & Beverage operation. Responsible for overseeing proper receiving, storage, rotation and pars for food items within the Food & Beverage Department. Assist the Purchasing Department with developing and monitor all product specifications. Responsible for maintaining consistent food specifications, including: taste, appearance, presentation, portion control and quality. Responsible for holding Room Chefs accountable for the food cost, labor cost, and direct expenses. Responsible for morale, engagement and overall performance of all culinary and stewarding Team Members. Must maintain the highest level of professionalism at all times. Will work with departmental and property peers to ensure a strong working relationship and high levels of teamwork. Practice and observe safety rules and regulations and ensure Team Members reporting to you do so as well. Ensure your areas comply with Board of Health standards and regulations. Responsible for handling any Team Member or Guest opportunities. Evaluate and oversee the job performance of Team Members. Set schedules and specific job duties, while maintaining Team Members' hours for proper staffing as defined through established service standards. Treat each individual with care, dignity, fairness, respect and recognition and ensure open door policy in an "Unsurpassed Service" manner. Coach and counsel Team Members who are not meeting standards. Understand the steps of discipline according to Gun Lake Casino's policies. Communicate on a consistent basis with all manager, keeping them abreast of all department activities. Ensure that all Team Members adhere to all policies and procedures as set forth by the Senior Director of Food and Beverage and adhere to all Gun Lake Casino's policies and standards. Have a comprehensive and complete knowledge of all food and beverage menu items including their preparation, ingredients, cooking methods, portions and prices. Oversee the departments to ensure requisitioning, production, fabrication and quality is in strict adherence to Gun Lake Casino's specifications, standards and guidelines. Work closely with Management team to ensure that all products comply with Gun Lake Casino's specifications and cost controls. Responsible to direct and supervise the Executive Steward to maintain cleanliness and sanitation standards in accordance with department policies and the Department of Health. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard free work area that complies with the Department of Health, OSHA and Gun Lake Casino's guidelines. Monitor, work with facilities and document any culinary and sanitation departments if any area is below standards or not functioning properly. Must be available to work a variety of shifts, weekends and holidays. All other duties as assigned. Essential Qualifications: Must be 21+ years of age. High School Diploma or equivalent required. Associate's degree in culinary studies preferred. Six (6) years of culinary leadership experience and ten (10) years of overall culinary experience. Minimum of five (5) years in varied high volume and/or buffet environment with P&L responsibilities preferred. Must possess Serv-Safe or equivalent certification, with a comprehensive understanding of all food safety and sanitation requirements. Proven knowledge of budget development, scheduling and cost control skills. Demonstrated strong understanding of Human Resources related policies and procedures. Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Must manage time effectively with minimum supervision. Must be able to handle a flexible schedule. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations. Must possess and demonstrate great attention to detail in order to maintain unit's appearance and operating standards. Comprehensive food knowledge, which includes basic knowledge of profit and loss statements, cost control, menu planning, budgeting, training, inventory control and sanitation. Must have strong knowledge of tracking and maintaining Cost of Sales while in conjunctions with creating recipe cards for all styles of cooking bulk, plated and action. Must possess and demonstrate strong leadership skills and ability that will enhance and exemplify the "Unsurpassed Service" culture. Comprehensive computer skills in Microsoft Office systems and requisitioning. Must possess the ability to work hands on in any kitchen environment pertaining to a three meal period and high volume production in batch, fine dining, butchering, baking soups, stocks, sauces, roasting, sautéing, broiling, grilling and cold food production. Physical Requirements: Requires normal, corrective vision range, the ability to see color and the ability to distinguish letters, numbers and symbols. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a height of 6 feet with or without assistance. Must be capable of lifting 50lbs, push 150 to 250lbs on a pushcart, in/out of walk-ins of -10 degrees to 140 degrees with or without assistance. Requires normal sense of smell, taste and touch. Requires normal dexterity to use job related equipment. Work Conditions: Work is typically in an area which may be unusually hot, cold and/or noisy and may contain second hand smoke. Work may be performed in small areas with a 3 ft. wide access. Tasks performed from a sitting or non-sitting position. Performance of job duties will require standing, walking, lifting, reaching, pushing, pulling and grasping. These tasks include the maintenance and care of assigned area. Work may entail trained chemical usage. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and risk of electrical shock. The noise level in the work environment is usually loud. Constant contact with fellow Team Members and Guests. Disclaimer and Conditions of Employment: The above statements are intended to describe the general nature and level of work being performed by persons assigned to this job. These statements are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required. All applicants must be able to demonstrate their US work authorization during the employment verification process. The pre-employment process also requires the ability to pass a criminal background investigation, and drug/alcohol test. Indian Preference: The Match-E-Be-Nash-She-Wish Band of Pottawatomi Indians abides by Native American preference in its hiring and employment policies. Gun Lake Tribal Gaming Authority reserves the right to make changes to the above job description as necessary.
Tallgrass Creek by Erickson Senior Living
Shawnee Mission, Kansas
Location: Tallgrass Creek by Erickson Senior Living Tallgrass Creek is a beautiful 65-acre continuing care retirement community located in Overland Park, just minutes from Kansas City and the Kansas and Missouri border. We're part of a growing network of communities managed and developed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $70000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Mar 26, 2024
Full time
Location: Tallgrass Creek by Erickson Senior Living Tallgrass Creek is a beautiful 65-acre continuing care retirement community located in Overland Park, just minutes from Kansas City and the Kansas and Missouri border. We're part of a growing network of communities managed and developed by Erickson Senior Living, a national provider of senior living and health care with campuses in 11 states-and growing. We are looking for an Executive Chef who brings their passion for great food, teamwork, and culinary experience to join our team of award-winning chefs and dining management talent. We are looking for a strong hospitality experience and a proven track record of success that will help drive our innovative Signature Menu Dining Programs which include from-scratch cooking and chef-inspired culinary creations. We offer our residents: restaurant-style dining, from-scratch cooking, multiple onsite restaurants, intimate dining venues, increased daily menu options, in-the-moment cooking, fresh flavorful food, and chef-inspired culinary creations. Compensation: Commensurate with experience starting at $70000 per year What we offer: Competitive benefits packages including medical, dental, vision, and PTO in accordance with applicable state law. 401k for all employees 18 and over. Company contribution up to 3% once eligible. Free onsite parking at all of our communities and corporate offices Onsite medical centers, providing wellness visits and sick care for all employees over 18 years of age. Education assistance, certification reimbursement, and student loan refinancing partnership programs are available. Compensation and total rewards aligned to executive leadership performance, with long-term financial growth incentives State of the art community campuses, ongoing expansion plans, upgrades, and design enhancements to ensure Erickson Senior Living continues to set the standard for senior living excellence. Award-winning "Best Places to Work" and "5-Star" industry recognition The Erickson Senior Living Culture you will join: A "career for life" approach to professional and personal development for our greatest asset; our employees. A team of 15,000 employees in 21 communities, partnering and delivering quality care and an exceptional lifestyle to our 25,000+ residents. One of diversity and inclusion that builds on our values, vision, and mission Excellence in all we do, making us accountable to our team members and the residents we serve to consistently deliver financial and operational results. How you will impact our mission and growth: Ensure the efficiency and quality of food purchasing, receiving, storage, and preparation (from pre-preparation to plate presentation), sanitation of the production areas, and direct supervision of all food production staff (and utility staff where applicable) within budgetary parameters. Supervise, implement and maintain core menus and recipe management system and BOH computer system. Maintain proper procedures to maintain kitchen/equipment sanitation. Responsible for monthly internal sanitation audit. Comply with all federal and state regulations pertaining to food handling/production (Health Department/HAACP). Partner with Unit Manager to ensure issues with food production, preparation and presentation are resolved. Ensure optimum food quality/presentation. Develop and maintain relationships with residents through dining room visits and meetings. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. What you will need: Certification from a culinary training program or equivalent Minimum 3 years proven track record as Executive Chef ServSafe certified preferred Possess creative skills in food preparation and presentation Proven time management and organizational skills Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.
Definition: Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc . The Associate will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the property standard recipes and presentation techniques, while maintaining all applicable Texas state sanitation rules and regulations. General Duties: The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service. Last and certainly not least, work harmoniously with fellow Associates. • Interview, recommend hire, and wage for open positions. • Recommend Budget Needs for each area of oversight. • Recommend Capex Equipment needs for areas of Oversight. • Update all Menu Engineering Tools each month. • Update all Costs in Inventory Sheets each month. • Ensure proper Inventory of Kitchen and month end counts are accurate. • Recommend increase or decrease in staffing levels depending on business. • Create all necessary menus in a costed format as requested by the Chef. • Create and keep current all menu Training Documents. • Hold team accountable for all Line Checks, Prep Lists, and Orders. • Assist in the management of the Stewarding Team as needed. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Sets a positive example for guest relations. • Ensures associates understand expectations and parameters. • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. • Maintains purchasing, receiving and food storage standards. • Ensure the quality of the food items and notify manager if a product does not meet specifications. • Ensure production of food in a timely manner. • Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards. • Control proper usage and rotation of food. • Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards. • Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations or our members and guests. • Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis. • Maintain a neat, clean and sanitary workstation. • Ensure outlined prep is completed in a timely manner for the next shift. • Assist other departments as requested. • Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload. • Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team. • Operate within established guidelines, policies, standards and constraints set forth by HSB Resort. • Perform other job duties as assigned • Adhere to all Property and Department standards including Safety Guidelines. • Attend all Property and Departmental Trainings and Meetings as instructed. • Wash, slice, peel and/or cut various foods to prepare for cooking or serving. • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. • Ensure work procedures, quality standards and menu specifications are adhered to. • In an open kitchen, Member and Guest interaction are a must. Engage the Member/Guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with the our Member/guests. • Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors. • Be in constant communication with Lead Cook and Sous Chefs. • Pass all tests given including the training in order to retain the knowledge needed to be an effective team member. • Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards • Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by Culinary and Property Leadership. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items. Ensure the quality of the food items and notify manager if a product does not meet specifications. Inform Chef of any excess food items that can be used in daily specials of elsewhere. Maintain food logs for all food products. Communicate any assistance needed during busy periods to the Chef to insure optimum service to customers. Estimates daily production needs on a weekly basis and communicates production needs to kitchen team daily. Ensures Horseshoe Bay Resort policies are administered fairly and consistently. Assists Chef with all kitchen operations. Recognizes superior quality products, presentations and flavor. Empowers associates to provide excellent customer service. Strives to improve service performance through direct feedback from Medallia and Member Reviews. Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. Follows proper handling and right temperature of all food products. Communicates performance expectations in accordance with job descriptions for each position. Participates in the associate performance appraisal process, providing feedback as needed. Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary. Recognizes success performance and produces desired results. This person in this position will have to have excellent communication skills; basic level of computer knowledge; proficient with Microsoft Word, Excel; experience with Agilysys preferred. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Trains associates in safety procedures. Operates and maintains all department equipment and reports malfunctions. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental). Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. In this position, you will be expected to be available to work in various locations of Food and Beverage outlets, placement depending on business levels. In addition, you will be expected to work holidays, nights and weekends as business demands, even if when your primary outlet is closed. Employment Standards: • Servsafe - Complete safety trainings and certifications for Manger Certificate • Food Safety - Maintain all cooks hold valid Food Handlers Certificate. Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state and federal regulations. • Integrity - Maintain confidentiality of proprietary information. . click apply for full job details
Mar 26, 2024
Full time
Definition: Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Perform all methods of cookery, portion control, garnishing of dishes and follow recipes in accordance with standards set forth by the Resort Executive Chef. Follow direction of Resort Executive Chef, and Managing Chef in maintaining the highest standards of food quality, taste and production. Responsible for various assigned work stations within the kitchen, which include, but are not limited to, working with equipment such as, knives, steamers, sauté station, frying, ovens, braiser, steam kettle, char broiler, griddle, rotisserie, smokers, woks, slicers, food processors, etc . The Associate will artfully prepare wholesome foods as directed either verbally or by reading order tickets or banquet event orders in accordance with the property standard recipes and presentation techniques, while maintaining all applicable Texas state sanitation rules and regulations. General Duties: The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions. Delivers superior internal and external Texas Hill Country Hospitality, by ensuring every interaction includes outgoing and proactive guest service. Last and certainly not least, work harmoniously with fellow Associates. • Interview, recommend hire, and wage for open positions. • Recommend Budget Needs for each area of oversight. • Recommend Capex Equipment needs for areas of Oversight. • Update all Menu Engineering Tools each month. • Update all Costs in Inventory Sheets each month. • Ensure proper Inventory of Kitchen and month end counts are accurate. • Recommend increase or decrease in staffing levels depending on business. • Create all necessary menus in a costed format as requested by the Chef. • Create and keep current all menu Training Documents. • Hold team accountable for all Line Checks, Prep Lists, and Orders. • Assist in the management of the Stewarding Team as needed. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Sets a positive example for guest relations. • Ensures associates understand expectations and parameters. • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team. • Maintains purchasing, receiving and food storage standards. • Ensure the quality of the food items and notify manager if a product does not meet specifications. • Ensure production of food in a timely manner. • Prepare food so that quality, taste and appearance of food is in accordance with Horseshoe Bay Resort standards. • Control proper usage and rotation of food. • Ensure food quality and appearance on buffet, and plated food, is in accordance with HSB Resort standards. • Alert Chef or direct supervisor to any food quality issues that could have an adverse effect on HSB Resort culinary operations or our members and guests. • Maintain top organization and cleanliness in all walk-in coolers and food storage areas on a daily basis. • Maintain a neat, clean and sanitary workstation. • Ensure outlined prep is completed in a timely manner for the next shift. • Assist other departments as requested. • Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, be willing to see and adjust to changes which may occur in work environment and/or workload. • Make sound judgment calls and decisions based upon principles set forth by the HSB Resort culinary management team. • Operate within established guidelines, policies, standards and constraints set forth by HSB Resort. • Perform other job duties as assigned • Adhere to all Property and Department standards including Safety Guidelines. • Attend all Property and Departmental Trainings and Meetings as instructed. • Wash, slice, peel and/or cut various foods to prepare for cooking or serving. • Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling or piercing them with utensils. • Ensure work procedures, quality standards and menu specifications are adhered to. • In an open kitchen, Member and Guest interaction are a must. Engage the Member/Guest each time they are within 10 feet of your area. Explain product, ask questions and build positive relationships with the our Member/guests. • Coordinate and communicate on orders with dining room team. Complete opening, closing and other side duties as assigned by the supervisors. • Be in constant communication with Lead Cook and Sous Chefs. • Pass all tests given including the training in order to retain the knowledge needed to be an effective team member. • Maintain a well-groomed, neat and clean appearance, in accordance with our Property and Local Health Code Standards • Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards. Perform all duties as assigned by Culinary and Property Leadership. Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away. Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items. Ensure the quality of the food items and notify manager if a product does not meet specifications. Inform Chef of any excess food items that can be used in daily specials of elsewhere. Maintain food logs for all food products. Communicate any assistance needed during busy periods to the Chef to insure optimum service to customers. Estimates daily production needs on a weekly basis and communicates production needs to kitchen team daily. Ensures Horseshoe Bay Resort policies are administered fairly and consistently. Assists Chef with all kitchen operations. Recognizes superior quality products, presentations and flavor. Empowers associates to provide excellent customer service. Strives to improve service performance through direct feedback from Medallia and Member Reviews. Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations. Follows proper handling and right temperature of all food products. Communicates performance expectations in accordance with job descriptions for each position. Participates in the associate performance appraisal process, providing feedback as needed. Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns. Brings issues to the attention of the department manager and Human Resources as necessary. Recognizes success performance and produces desired results. This person in this position will have to have excellent communication skills; basic level of computer knowledge; proficient with Microsoft Word, Excel; experience with Agilysys preferred. Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance. Trains associates in safety procedures. Operates and maintains all department equipment and reports malfunctions. Interacts with guests to obtain feedback on product quality and service levels. Handles guest problems and complaints. Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartmental). Leads shifts while personally preparing food items and executing requests based on required specifications. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Supervises and coordinates activities of cooks and workers engaged in food preparation. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative food displays. In this position, you will be expected to be available to work in various locations of Food and Beverage outlets, placement depending on business levels. In addition, you will be expected to work holidays, nights and weekends as business demands, even if when your primary outlet is closed. Employment Standards: • Servsafe - Complete safety trainings and certifications for Manger Certificate • Food Safety - Maintain all cooks hold valid Food Handlers Certificate. Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state and federal regulations. • Integrity - Maintain confidentiality of proprietary information. . click apply for full job details
Executive Chef Sage Lodge Let's start off with the most important part-what's in it for you: The Perks Eligibility of perks is dependent upon job status Get Paid Daily (Make any day payday) Paid Time off & Holiday Pay (Because Balance Matters) Benefits - Medical, Dental, Vision, Disability, 401K HSA/FSA Plans -with employer contribution Values Based Culture () Culture Add (Creating Space for Fresh Perspectives) Referral Bonus (Get Paid to Recruit) Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!) Employee Assistance Program "Columbia Cares" Volunteer Opportunities Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion) Task Force Work Opportunities (Grow your career in idyllic locations across the globe) Online Learning Platform to Help You Grow! Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more) Cell Phone allowance Incentive Eligible Our Commitment to you: "People never forget how you made them feel." Maya Angelou's famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success. Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other's backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet. What you'll do: The Brass Tacks Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety Develops and implements procedures to ensure that all work practices meet or exceed the established standards Communicates daily with General Manager for updates, changes and revisions to existing contracts Maintains standards for food quality, presentation, handling, sanitation and safety. Follows all appropriate policies and procedures Ensures timely and courteous follow-through on all client, guest, and team member requests Assists in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards Monitors food and labor costs Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items Prepares and manages creation of new menu items Ensures attractive, consistent presentations of food items, both buffet and plated Interacts/supervises line cooks to monitor quality, presentation and consistency of food items prepared Handles all needs and accommodates customer requests in a timely manner Sets up, re-stocks, maintains, and cleans food preparation areas Responsible for ensuring presentation standards are meet for all hot and cold items Reads and interprets recipes Conducts product inventories, ordering and receiving of product Responsible for team maintenance of grooming standards Responsible for team adherence to standards for sanitation and safe food handling Responsible for all opening and closing kitchen procedures The Nitty Gritty A culinary arts degree and/or equivalent training with 7+ years in industry and 2+ years of experience in culinary management role in a similar environment Must possess excellent business communication skills (both written and verbal) in order to respond effectively to the most sensitive inquiries Ability to manage according to employment and industry-relevant laws To successfully perform the duties described, conflict management and negotiation skills are required Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities Must be familiar with Microsoft Word, Excel, Outlook and other computer programs. Must demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor Be detail-oriented, reliable and punctual, and have exceptional organizational skills Necessary State Food Handler's License(s) Don't meet every single requirement? At Columbia Hospitality we are dedicated to building a diverse, inclusive and authentic workplace, so if you're excited about this role but your past experience doesn't align perfectly with every qualification in the job description, we encourage you to apply anyways. You may just be the right candidate for this or other roles. Where you'll work: Nestled on more than a mile of Yellowstone riverfront, and just 35 minutes from Yellowstone National Park, Sage Lodge is inspired by anglers, but beckons to outdoor enthusiasts of all kinds. Looking our at majestic Emigrant Peak, the Lodge blends the raw and rugged beauty of Paradise Valley with distinctive Montana hospitality. The expansiveness of Montana's unspoiled terrain is right outside your door for hiking, horseback riding, biking, fishing, and so much more. All conveniently located just 50 minutes from Bozeman. Sage Lodge offers 50 rustically elegant guestrooms each. Guests can take in the views of the Montana horizon while dining in the Fireside Room. Experience the softer side of the wild west at The Spa at Sage Lodge with relaxing and revitalizing body treatments. The Fine Print Columbia Hospitality, Inc. is an equal opportunity employer committed to an inclusive environment without regard to age, race, color, ancestry, national origin, religion, disability, sex, gender identity or expression, sexual orientation, or any other protected status in accordance with applicable law. We strive for excellence in every position within the company and select the most qualified people who embrace our service philosophy and these values. Accountability Creativity Enthusiasm Honesty Inclusion Respect Columbia Hospitality is a national management and consulting company with more than 25 years of experience in creating hospitality solutions and delivering exceptional experiences. Our portfolio includes award-winning hotels and resorts, premier residential communities, restaurants and bars, private and public golf clubs, conference centers, and distinctive venues. Columbia Hospitality has been consistently recognized as one of the Top Companies to Work for in Washington by Seattle Business Magazine and Puget Sound Business Journal for their commitment to creating a fun, dynamic and nurturing work environment for team members.
Mar 26, 2024
Full time
Executive Chef Sage Lodge Let's start off with the most important part-what's in it for you: The Perks Eligibility of perks is dependent upon job status Get Paid Daily (Make any day payday) Paid Time off & Holiday Pay (Because Balance Matters) Benefits - Medical, Dental, Vision, Disability, 401K HSA/FSA Plans -with employer contribution Values Based Culture () Culture Add (Creating Space for Fresh Perspectives) Referral Bonus (Get Paid to Recruit) Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!) Employee Assistance Program "Columbia Cares" Volunteer Opportunities Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion) Task Force Work Opportunities (Grow your career in idyllic locations across the globe) Online Learning Platform to Help You Grow! Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more) Cell Phone allowance Incentive Eligible Our Commitment to you: "People never forget how you made them feel." Maya Angelou's famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success. Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other's backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet. What you'll do: The Brass Tacks Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety Develops and implements procedures to ensure that all work practices meet or exceed the established standards Communicates daily with General Manager for updates, changes and revisions to existing contracts Maintains standards for food quality, presentation, handling, sanitation and safety. Follows all appropriate policies and procedures Ensures timely and courteous follow-through on all client, guest, and team member requests Assists in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards Monitors food and labor costs Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items Prepares and manages creation of new menu items Ensures attractive, consistent presentations of food items, both buffet and plated Interacts/supervises line cooks to monitor quality, presentation and consistency of food items prepared Handles all needs and accommodates customer requests in a timely manner Sets up, re-stocks, maintains, and cleans food preparation areas Responsible for ensuring presentation standards are meet for all hot and cold items Reads and interprets recipes Conducts product inventories, ordering and receiving of product Responsible for team maintenance of grooming standards Responsible for team adherence to standards for sanitation and safe food handling Responsible for all opening and closing kitchen procedures The Nitty Gritty A culinary arts degree and/or equivalent training with 7+ years in industry and 2+ years of experience in culinary management role in a similar environment Must possess excellent business communication skills (both written and verbal) in order to respond effectively to the most sensitive inquiries Ability to manage according to employment and industry-relevant laws To successfully perform the duties described, conflict management and negotiation skills are required Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities Must be familiar with Microsoft Word, Excel, Outlook and other computer programs. Must demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor Be detail-oriented, reliable and punctual, and have exceptional organizational skills Necessary State Food Handler's License(s) Don't meet every single requirement? At Columbia Hospitality we are dedicated to building a diverse, inclusive and authentic workplace, so if you're excited about this role but your past experience doesn't align perfectly with every qualification in the job description, we encourage you to apply anyways. You may just be the right candidate for this or other roles. Where you'll work: Nestled on more than a mile of Yellowstone riverfront, and just 35 minutes from Yellowstone National Park, Sage Lodge is inspired by anglers, but beckons to outdoor enthusiasts of all kinds. Looking our at majestic Emigrant Peak, the Lodge blends the raw and rugged beauty of Paradise Valley with distinctive Montana hospitality. The expansiveness of Montana's unspoiled terrain is right outside your door for hiking, horseback riding, biking, fishing, and so much more. All conveniently located just 50 minutes from Bozeman. Sage Lodge offers 50 rustically elegant guestrooms each. Guests can take in the views of the Montana horizon while dining in the Fireside Room. Experience the softer side of the wild west at The Spa at Sage Lodge with relaxing and revitalizing body treatments. The Fine Print Columbia Hospitality, Inc. is an equal opportunity employer committed to an inclusive environment without regard to age, race, color, ancestry, national origin, religion, disability, sex, gender identity or expression, sexual orientation, or any other protected status in accordance with applicable law. We strive for excellence in every position within the company and select the most qualified people who embrace our service philosophy and these values. Accountability Creativity Enthusiasm Honesty Inclusion Respect Columbia Hospitality is a national management and consulting company with more than 25 years of experience in creating hospitality solutions and delivering exceptional experiences. Our portfolio includes award-winning hotels and resorts, premier residential communities, restaurants and bars, private and public golf clubs, conference centers, and distinctive venues. Columbia Hospitality has been consistently recognized as one of the Top Companies to Work for in Washington by Seattle Business Magazine and Puget Sound Business Journal for their commitment to creating a fun, dynamic and nurturing work environment for team members.
JOB SUMMARY: Provides exemplary managerial and culinary support to the Guest Dining Team. ESSENTIAL DUTIES AND RESPONSIBILITIES: Works with the Guest Dining Director to research, develop and create cost effective and high-quality recipes/menus that meet current popular culinary trends. Works with the Guest Dining Director to create standards for all food and beverage served to guests at Forest Home. Creates and maintains all recipes and prep lists for all dining locations. Actively trains and teaches the food service staff in current techniques regarding culinary arts, food waste management, menu/time management, sanitation, and team organization. Works closely with the Purchasing Manager/Commissary Manager to ensure consistent quality products are sourced according to budgetary guidelines. Maintains weekly inventory counts for food and beverage at all dining locations. Assists the Food Service Director with hiring, training, evaluating and disciplining staff as needed. Regularly monitors external and internal feedback and helps develop proactive and prompt measures to maintain the highest level of service. Ensures all food service kitchens are operating within the San Bernardino County Health Department codes and guidelines including but not limited to food preparation, sanitation and food storage. Performs weekly inspections of all kitchens and dining locations and ensures all cleaning schedules are adhered to. Assists the Food Service Director in overseeing the daily operations of all food service kitchen facilities ensuring that all employees are delivering high quality food in a safe manner to guests. Performs other duties as assigned by the Food Service Director. Works with the Food Service Director to develop and lead activities that promote spiritual growth within Forest Home's guidelines. EDUCATION and/or EXPERIENCE REQUIRED: Desired culinary degree and a minimum of 5 years of professional cooking experience working in high volume dining environments. QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Actively supports and participates in the staff spiritual life activities. Ability to hear from God and pray for people, both in person and on the phone. Uphold and support the Mission, Vision and Core Values of Forest Home. Well-rounded culinary experience, with an emphasis on leading, training, and menu planning. Current ServSafe certification, or ability to obtain one. Commitment to serving guests safely and always maintaining safe work environment for staff. Knowledge of current food trends, both in resort and the camp food service industry. Demonstrated success leading large teams. Able to accomplish assigned projects utilizing excellent communication (written and verbal), project management, time management and collaboration skills. Able to deliver high quality work and maintain composure in stressful, high-pressure situations. Servant heart and Christ-like attitude. Assume responsibility for initiating a pleasant atmosphere by displaying a professional attitude through performance, appearance, and demeanor. A self-starter. Excellent people service skills, with the ability to provide service and streamline processes without compromising the integrity of the Food Service Department or Forest Home and its policies and procedures. Demonstrated ability to perform high quality, detailed work. Work weekends and nights, varied shifts. Able to lift heavy objects up to 60 lbs. on a daily basis. Has reliable means to be able to get to Forest Home in all types of weather conditions. Actively supports and participates in the staff spiritual life activities. Regular, timely attendance Signed statement of faith Responsible, focused, and aware of surroundings. Must be comfortable and confident in possible high stress situations. SUPERVISORY RESPONSIBILITIES: Supervises the Sous Chef, Banquet Chefs, Hourly Cooks, Kitchen Utility, and Dishwasher workers. Supervises other Food Service employees as necessary. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with a disability to perform the essential functions. While performing the duties of this job the employee is regularly required to stand, walk, sit, and requires sufficient hand, arm, and finger dexterity to operate office machines. Requires mild physical work; some lifting, pushing, or pulling of objects over 20 pounds. Requires visual acuity to read words and numbers and speaking and hearing ability sufficient to communicate in person or over the phone. ADA: The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors. The noise level in the work environment is usually moderate but can be loud at times. FOREST HOME EMPLOYMENT STATEMENT: Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. All terms and conditions of Forest Home's at-will employment, duties, and responsibilities are subject to the Forest Home Employee Handbook. FOREST HOME CORE VALUES Surrender to Christ (Romans 12:1-2) Abide with the Lord daily through study of His Word and prayer Surrender to the Lord daily through obedience to His Word Worship the Lord with the Forest Home Community Commit to grow in your faith through regular attendance at a local church Prioritize God, Family, and Work appropriately Be prepared to share your testimony with staff or guests • Walk in Biblical purity (1 Timothy 4:12) by rejecting one's sinful nature Love (I Corinthians 13) Display the fruit of the Spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control (Galatians 5:22) Be respectful to others Demonstrate compassion Serve (Philippians 2:3-11) Give generously to God and others through time, talent and treasure Seek to put others' needs above your own Demonstrate humility in both spirit and deed Actively look for ways to serve Walk in Integrity (Titus 2:11-12, Proverbs 4:23-27) Show loyalty to others, even when they are not present Do the right thing, even when others are not present Extend trust and seek to believe the best in others Ask for forgiveness quickly when necessary Be truthful and transparent with others Strive for Excellence (Colossians 3:23-24) Demonstrate accountability with time and resources Request and receive training Desire to improve, and challenge others to do the same Commit to exceeding guest expectations Refuse mediocrity Engage in Community (I Thessalonians 5:11-13) Seek first to understand before being understood Communicate clearly, empathetically and respectfully Work through conflict Biblically (Matthew 18-15-17) Participate in intentional and purposeful community activities Partner with teammates for the goal of unity and team effectiveness Play and appreciate "campy" fun Faithfully pray for one another Innovate (Ephesians 3:20-21) Dream Big Proactively seek solutions Think outside the box Dream, plan and execute new ideas Acknowledge and trust that all things are possible through Jesus Christ our Lord (Matthew 19:26)
Mar 24, 2024
Full time
JOB SUMMARY: Provides exemplary managerial and culinary support to the Guest Dining Team. ESSENTIAL DUTIES AND RESPONSIBILITIES: Works with the Guest Dining Director to research, develop and create cost effective and high-quality recipes/menus that meet current popular culinary trends. Works with the Guest Dining Director to create standards for all food and beverage served to guests at Forest Home. Creates and maintains all recipes and prep lists for all dining locations. Actively trains and teaches the food service staff in current techniques regarding culinary arts, food waste management, menu/time management, sanitation, and team organization. Works closely with the Purchasing Manager/Commissary Manager to ensure consistent quality products are sourced according to budgetary guidelines. Maintains weekly inventory counts for food and beverage at all dining locations. Assists the Food Service Director with hiring, training, evaluating and disciplining staff as needed. Regularly monitors external and internal feedback and helps develop proactive and prompt measures to maintain the highest level of service. Ensures all food service kitchens are operating within the San Bernardino County Health Department codes and guidelines including but not limited to food preparation, sanitation and food storage. Performs weekly inspections of all kitchens and dining locations and ensures all cleaning schedules are adhered to. Assists the Food Service Director in overseeing the daily operations of all food service kitchen facilities ensuring that all employees are delivering high quality food in a safe manner to guests. Performs other duties as assigned by the Food Service Director. Works with the Food Service Director to develop and lead activities that promote spiritual growth within Forest Home's guidelines. EDUCATION and/or EXPERIENCE REQUIRED: Desired culinary degree and a minimum of 5 years of professional cooking experience working in high volume dining environments. QUALIFICATIONS: The requirements listed below are representative of the knowledge, skill, and/or ability required. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Actively supports and participates in the staff spiritual life activities. Ability to hear from God and pray for people, both in person and on the phone. Uphold and support the Mission, Vision and Core Values of Forest Home. Well-rounded culinary experience, with an emphasis on leading, training, and menu planning. Current ServSafe certification, or ability to obtain one. Commitment to serving guests safely and always maintaining safe work environment for staff. Knowledge of current food trends, both in resort and the camp food service industry. Demonstrated success leading large teams. Able to accomplish assigned projects utilizing excellent communication (written and verbal), project management, time management and collaboration skills. Able to deliver high quality work and maintain composure in stressful, high-pressure situations. Servant heart and Christ-like attitude. Assume responsibility for initiating a pleasant atmosphere by displaying a professional attitude through performance, appearance, and demeanor. A self-starter. Excellent people service skills, with the ability to provide service and streamline processes without compromising the integrity of the Food Service Department or Forest Home and its policies and procedures. Demonstrated ability to perform high quality, detailed work. Work weekends and nights, varied shifts. Able to lift heavy objects up to 60 lbs. on a daily basis. Has reliable means to be able to get to Forest Home in all types of weather conditions. Actively supports and participates in the staff spiritual life activities. Regular, timely attendance Signed statement of faith Responsible, focused, and aware of surroundings. Must be comfortable and confident in possible high stress situations. SUPERVISORY RESPONSIBILITIES: Supervises the Sous Chef, Banquet Chefs, Hourly Cooks, Kitchen Utility, and Dishwasher workers. Supervises other Food Service employees as necessary. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with a disability to perform the essential functions. While performing the duties of this job the employee is regularly required to stand, walk, sit, and requires sufficient hand, arm, and finger dexterity to operate office machines. Requires mild physical work; some lifting, pushing, or pulling of objects over 20 pounds. Requires visual acuity to read words and numbers and speaking and hearing ability sufficient to communicate in person or over the phone. ADA: The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Work involves moderate exposure to unusual elements such as extreme temperatures, dirt, dust, fumes, smoke, unpleasant odors. The noise level in the work environment is usually moderate but can be loud at times. FOREST HOME EMPLOYMENT STATEMENT: Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. All terms and conditions of Forest Home's at-will employment, duties, and responsibilities are subject to the Forest Home Employee Handbook. FOREST HOME CORE VALUES Surrender to Christ (Romans 12:1-2) Abide with the Lord daily through study of His Word and prayer Surrender to the Lord daily through obedience to His Word Worship the Lord with the Forest Home Community Commit to grow in your faith through regular attendance at a local church Prioritize God, Family, and Work appropriately Be prepared to share your testimony with staff or guests • Walk in Biblical purity (1 Timothy 4:12) by rejecting one's sinful nature Love (I Corinthians 13) Display the fruit of the Spirit: love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control (Galatians 5:22) Be respectful to others Demonstrate compassion Serve (Philippians 2:3-11) Give generously to God and others through time, talent and treasure Seek to put others' needs above your own Demonstrate humility in both spirit and deed Actively look for ways to serve Walk in Integrity (Titus 2:11-12, Proverbs 4:23-27) Show loyalty to others, even when they are not present Do the right thing, even when others are not present Extend trust and seek to believe the best in others Ask for forgiveness quickly when necessary Be truthful and transparent with others Strive for Excellence (Colossians 3:23-24) Demonstrate accountability with time and resources Request and receive training Desire to improve, and challenge others to do the same Commit to exceeding guest expectations Refuse mediocrity Engage in Community (I Thessalonians 5:11-13) Seek first to understand before being understood Communicate clearly, empathetically and respectfully Work through conflict Biblically (Matthew 18-15-17) Participate in intentional and purposeful community activities Partner with teammates for the goal of unity and team effectiveness Play and appreciate "campy" fun Faithfully pray for one another Innovate (Ephesians 3:20-21) Dream Big Proactively seek solutions Think outside the box Dream, plan and execute new ideas Acknowledge and trust that all things are possible through Jesus Christ our Lord (Matthew 19:26)
Executive Chef for Cody Regional Health in Cody, WY Who we are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". What's in it for you As part of our team, the ideal candidate will gain access to supportive and smart partners, first-class learning and engagement technologies, exceptional employee wellness and medical benefits, innovative recruiting strategies and resources, and much more! Benefits: Comprehensive medical, dental, and vision benefits with several plan options to choose from! Generous Paid Time Off and Leave Programs. Employee referral program. Opportunities for professional development and advancement. Access to wellness initiatives, financial planning, mental health assistance, and more. Salary: $70,000 annually plus bonus potential What you will do TheExecutive Chef is a key leadership position and is directly responsible for the successful operation of culinary services. This role will oversee all culinary operations within the healthcare facility, including meal planning, preparation, presentation, and service. Working closely with the nutrition team, you will develop and implement menus that meet the dietary needs and preferences of our patients and residents, while also focusing on flavor, creativity, and culinary excellence. Your leadership and expertise will ensure that our culinary team contributes to the overall health, healing, satisfaction, and recovery of patients and residents. This team member will Lead and manage the culinary team, including chefs, cooks, and kitchen staff, providing guidance, training, and support to ensure high-quality culinary offerings and exceptional service. Develop and execute menus that are nutritionally balanced, flavorful, and visually appealing, incorporating seasonal ingredients and accommodating special dietary needs and restrictions. Oversee food preparation and production, ensuring adherence to food safety and sanitation standards, as well as regulatory requirements, to maintain a safe and hygienic kitchen environment. Collaborate with the nutrition team and healthcare professionals to ensure that menu offerings support patients' and residents' dietary requirements and therapeutic goals. Manage inventory, food purchasing, and cost control measures to maximize efficiency and minimize waste, while maintaining budgetary goals. Stay updated on culinary trends, techniques, and best practices in healthcare food service, incorporating innovative ideas and strategies to enhance the dining experience. Foster a positive and collaborative work environment, promoting teamwork, communication, and professional development among culinary staff. Participate in interdisciplinary team meetings, providing input and support to achieve the overall goals and objectives of the healthcare facility. Ensure compliance with all relevant policies, procedures, and regulations governing food service operations and healthcare standards. What you will need Culinary degree or certification from an accredited culinary school preferred. Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience, depending upon formal degree or training. Proven experience as an Executive Chef in a healthcare or hospitality setting, with a focus on culinary excellence and nutritionally balanced menu development. Strong leadership and management skills, with the ability to inspire and motivate a diverse culinary team. Excellent culinary skills and creativity, with a passion for creating delicious, scratch-made nutritious meals that promote health and well-being. Knowledge of food safety regulations, sanitation standards, and dietary guidelines relevant to healthcare food service. Experience with menu planning, food production, inventory management, and cost control measures. Ability to work collaboratively with interdisciplinary teams, including nutritionists, dietitians, and healthcare professionals. Excellent communication and interpersonal skills, with the ability to interact effectively with patients, residents, families, and staff members. ServSafe Certification and State Food Handlers Card Who you are Our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our communities. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food Genuine Service Enduring Relationships
Mar 24, 2024
Full time
Executive Chef for Cody Regional Health in Cody, WY Who we are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". What's in it for you As part of our team, the ideal candidate will gain access to supportive and smart partners, first-class learning and engagement technologies, exceptional employee wellness and medical benefits, innovative recruiting strategies and resources, and much more! Benefits: Comprehensive medical, dental, and vision benefits with several plan options to choose from! Generous Paid Time Off and Leave Programs. Employee referral program. Opportunities for professional development and advancement. Access to wellness initiatives, financial planning, mental health assistance, and more. Salary: $70,000 annually plus bonus potential What you will do TheExecutive Chef is a key leadership position and is directly responsible for the successful operation of culinary services. This role will oversee all culinary operations within the healthcare facility, including meal planning, preparation, presentation, and service. Working closely with the nutrition team, you will develop and implement menus that meet the dietary needs and preferences of our patients and residents, while also focusing on flavor, creativity, and culinary excellence. Your leadership and expertise will ensure that our culinary team contributes to the overall health, healing, satisfaction, and recovery of patients and residents. This team member will Lead and manage the culinary team, including chefs, cooks, and kitchen staff, providing guidance, training, and support to ensure high-quality culinary offerings and exceptional service. Develop and execute menus that are nutritionally balanced, flavorful, and visually appealing, incorporating seasonal ingredients and accommodating special dietary needs and restrictions. Oversee food preparation and production, ensuring adherence to food safety and sanitation standards, as well as regulatory requirements, to maintain a safe and hygienic kitchen environment. Collaborate with the nutrition team and healthcare professionals to ensure that menu offerings support patients' and residents' dietary requirements and therapeutic goals. Manage inventory, food purchasing, and cost control measures to maximize efficiency and minimize waste, while maintaining budgetary goals. Stay updated on culinary trends, techniques, and best practices in healthcare food service, incorporating innovative ideas and strategies to enhance the dining experience. Foster a positive and collaborative work environment, promoting teamwork, communication, and professional development among culinary staff. Participate in interdisciplinary team meetings, providing input and support to achieve the overall goals and objectives of the healthcare facility. Ensure compliance with all relevant policies, procedures, and regulations governing food service operations and healthcare standards. What you will need Culinary degree or certification from an accredited culinary school preferred. Minimum of three (3) to five (5) years of progressive culinary/kitchen management experience, depending upon formal degree or training. Proven experience as an Executive Chef in a healthcare or hospitality setting, with a focus on culinary excellence and nutritionally balanced menu development. Strong leadership and management skills, with the ability to inspire and motivate a diverse culinary team. Excellent culinary skills and creativity, with a passion for creating delicious, scratch-made nutritious meals that promote health and well-being. Knowledge of food safety regulations, sanitation standards, and dietary guidelines relevant to healthcare food service. Experience with menu planning, food production, inventory management, and cost control measures. Ability to work collaboratively with interdisciplinary teams, including nutritionists, dietitians, and healthcare professionals. Excellent communication and interpersonal skills, with the ability to interact effectively with patients, residents, families, and staff members. ServSafe Certification and State Food Handlers Card Who you are Our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our communities. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food Genuine Service Enduring Relationships
Fresh Ideas Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary As a Campus Executive Chef with FRESH IDEAS, you will be responsible for ensuring culinary excellence and overseeing kitchen operations at ASBURY UNIVERSITY. KEY RESPONSIBILITIES: Creative Menu Development : Bring fresh, inventive ideas to the table by crafting regular and innovative menus that reflect current culinary trends and cater to diverse tastes. Inspiring Culinary Leadership : Lead by example in the kitchen, inspiring and motivating kitchen staff to excel in food preparation, presentation, and service. Training and Development: Train kitchen staff in the latest food preparation techniques, emphasizing safety, sanitation, and efficient operation of equipment. Sustainability and Seasonality: Champion sustainable practices and utilize seasonal ingredients to create dynamic, environmentally-conscious menus. Customer Engagement : Engage with campus community members to gather feedback, understand preferences, and tailor menus and dining experiences accordingly. Quality Assurance: Maintain high standards of quality, consistency, and presentation in all culinary offerings, ensuring an exceptional dining experience for all. Cost Management: Implement strategies to manage food costs effectively while maximizing value and quality. Collaboration and Innovation: Collaborate with other campus departments and stakeholders to innovate and enhance the overall dining experience. QUALIFICATIONS: A.S. Culinary degree or equivalent experience Three to five years of progressive culinary/kitchen management experience Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at Fresh Ideas are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Fresh Ideas maintains a drug-free workplace.
Mar 23, 2024
Full time
Fresh Ideas Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary As a Campus Executive Chef with FRESH IDEAS, you will be responsible for ensuring culinary excellence and overseeing kitchen operations at ASBURY UNIVERSITY. KEY RESPONSIBILITIES: Creative Menu Development : Bring fresh, inventive ideas to the table by crafting regular and innovative menus that reflect current culinary trends and cater to diverse tastes. Inspiring Culinary Leadership : Lead by example in the kitchen, inspiring and motivating kitchen staff to excel in food preparation, presentation, and service. Training and Development: Train kitchen staff in the latest food preparation techniques, emphasizing safety, sanitation, and efficient operation of equipment. Sustainability and Seasonality: Champion sustainable practices and utilize seasonal ingredients to create dynamic, environmentally-conscious menus. Customer Engagement : Engage with campus community members to gather feedback, understand preferences, and tailor menus and dining experiences accordingly. Quality Assurance: Maintain high standards of quality, consistency, and presentation in all culinary offerings, ensuring an exceptional dining experience for all. Cost Management: Implement strategies to manage food costs effectively while maximizing value and quality. Collaboration and Innovation: Collaborate with other campus departments and stakeholders to innovate and enhance the overall dining experience. QUALIFICATIONS: A.S. Culinary degree or equivalent experience Three to five years of progressive culinary/kitchen management experience Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at Fresh Ideas are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Fresh Ideas maintains a drug-free workplace.
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
Fresh Ideas Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams ! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary As a Campus Executive Chef with FRESH IDEAS, you will be responsible for ensuring culinary excellence and overseeing kitchen operations at ASBURY UNIVERSITY. KEY RESPONSIBILITIES: Creative Menu Development: Bring fresh, inventive ideas to the table by crafting regular and innovative menus that reflect current culinary trends and cater to diverse tastes. Inspiring Culinary Leadership: Lead by example in the kitchen, inspiring and motivating kitchen staff to excel in food preparation, presentation, and service. Training and Development: Train kitchen staff in the latest food preparation techniques, emphasizing safety, sanitation, and efficient operation of equipment. Sustainability and Seasonality: Champion sustainable practices and utilize seasonal ingredients to create dynamic, environmentally-conscious menus. Customer Engagement: Engage with campus community members to gather feedback, understand preferences, and tailor menus and dining experiences accordingly. Quality Assurance: Maintain high standards of quality, consistency, and presentation in all culinary offerings, ensuring an exceptional dining experience for all. Cost Management: Implement strategies to manage food costs effectively while maximizing value and quality. Collaboration and Innovation: Collaborate with other campus departments and stakeholders to innovate and enhance the overall dining experience. QUALIFICATIONS: A.S. Culinary degree or equivalent experience Three to five years of progressive culinary/kitchen management experience Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at Fresh Ideas are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Fresh Ideas maintains a drug-free workplace.
Mar 21, 2024
Full time
Fresh Ideas Fresh Ideas Management is a dynamic food service management company that believes good food is a powerful thing. Food brings people together and food creates memories. Fresh Ideas encourages creativity by creating fun working environments for our teams ! Our diverse teams enjoy a workplace where creativity, openness and innovation flow free and new, Fresh Ideas are encouraged. Our team-members are excited about creating delicious, unique and engaging dining experiences for our guests. Fresh Ideas offers a full benefits package, flexible schedules that respect one of our core values, work life balance, and ongoing training and development opportunities. This, along with our rapid growth, means accelerated promotion opportunities for every motivated Fresh Ideas team member! Job Summary As a Campus Executive Chef with FRESH IDEAS, you will be responsible for ensuring culinary excellence and overseeing kitchen operations at ASBURY UNIVERSITY. KEY RESPONSIBILITIES: Creative Menu Development: Bring fresh, inventive ideas to the table by crafting regular and innovative menus that reflect current culinary trends and cater to diverse tastes. Inspiring Culinary Leadership: Lead by example in the kitchen, inspiring and motivating kitchen staff to excel in food preparation, presentation, and service. Training and Development: Train kitchen staff in the latest food preparation techniques, emphasizing safety, sanitation, and efficient operation of equipment. Sustainability and Seasonality: Champion sustainable practices and utilize seasonal ingredients to create dynamic, environmentally-conscious menus. Customer Engagement: Engage with campus community members to gather feedback, understand preferences, and tailor menus and dining experiences accordingly. Quality Assurance: Maintain high standards of quality, consistency, and presentation in all culinary offerings, ensuring an exceptional dining experience for all. Cost Management: Implement strategies to manage food costs effectively while maximizing value and quality. Collaboration and Innovation: Collaborate with other campus departments and stakeholders to innovate and enhance the overall dining experience. QUALIFICATIONS: A.S. Culinary degree or equivalent experience Three to five years of progressive culinary/kitchen management experience Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable ServSafe certified - highly desirable About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Associates at Fresh Ideas are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Fresh Ideas maintains a drug-free workplace.
New restaurant opening, Alexandria, VA. We have an opening for an experienced Executive Sous Chef for an exciting launch/growth concept. If you have a solid culinary platform and are looking to advance your culinary career in a busy, upscale casual, scratch kitchen environment then this could be for you. We offer a 5 day workweek, benefits, career advancement, strong leadership and a cutting edge, chef driven brand. Chefs with full service restaurant backgrounds, $3M+ annual sales will be a good fit. Candidates will need excellent commination, organization and leadership skills. This role includes an excellent array of benefits, vacation/personal time. Presented by Tom Bull with Gecko Hospitality Please send resumes directly via e mail.
Mar 21, 2024
New restaurant opening, Alexandria, VA. We have an opening for an experienced Executive Sous Chef for an exciting launch/growth concept. If you have a solid culinary platform and are looking to advance your culinary career in a busy, upscale casual, scratch kitchen environment then this could be for you. We offer a 5 day workweek, benefits, career advancement, strong leadership and a cutting edge, chef driven brand. Chefs with full service restaurant backgrounds, $3M+ annual sales will be a good fit. Candidates will need excellent commination, organization and leadership skills. This role includes an excellent array of benefits, vacation/personal time. Presented by Tom Bull with Gecko Hospitality Please send resumes directly via e mail.
Executive Chef Executive Kitchen Manager Exciting new chef driven full service concept is poised to launch with rapid expansion in the VA/DC market. We are looking for qualified culinary leaders at the Exec Chef or Senior Kitchen Manager level from upscale casual full service venues. This position is available immediately. The ideal culinarian will have a proven track record of career advancement and currently be running their own kitchen managing a team of 20+ BOH employees in addition to overseeing sous chefs. High volume operations experience above $4M is preferred however lower sales levels from premium brands will be considered. If you are looking for career advancement in a respectful environment with state of the art equipment and a venue to be proud of then please apply. We offer premium base compensation to $70K base with bonus and other incentives. This opportunity also comes with a full array of benefits/vacation/health. Culinary leaders with a positive and energetic approach, high standards of execution and strong sense of urgency will be of interest to learn more about this opportunity please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
Mar 21, 2024
Executive Chef Executive Kitchen Manager Exciting new chef driven full service concept is poised to launch with rapid expansion in the VA/DC market. We are looking for qualified culinary leaders at the Exec Chef or Senior Kitchen Manager level from upscale casual full service venues. This position is available immediately. The ideal culinarian will have a proven track record of career advancement and currently be running their own kitchen managing a team of 20+ BOH employees in addition to overseeing sous chefs. High volume operations experience above $4M is preferred however lower sales levels from premium brands will be considered. If you are looking for career advancement in a respectful environment with state of the art equipment and a venue to be proud of then please apply. We offer premium base compensation to $70K base with bonus and other incentives. This opportunity also comes with a full array of benefits/vacation/health. Culinary leaders with a positive and energetic approach, high standards of execution and strong sense of urgency will be of interest to learn more about this opportunity please send your resume by return e mail Presented by Tom Bull with Gecko Hospitality
Join the Colby Sawyer - Parkhurst Dining Team! Parkhurst Dining, part of the Eat'n Park Hospitality Group, is a family owned, family run company that provides culinary, dining and catering services to over 80 organizations and universities east of the Mississippi. We are currently hiring an Executive Chef 1 in New London, NH. The Executive Chef 1 is part of the management team as the top culinary leader in an account between $1.51-3.5M in managed volume annually. This role leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering oversight, etc. What will you do in this role? Interacts with and develops relationships with client to provide personalized high quality culinary events. May provide culinary experiences for client on and off premise with high level client guests. Works directly with students, parents, and culinary team to ensure that food program meets individual needs such as students with food allergies, diabetes, or other medical conditions. Assists with the development of annual budgets for operations and works within budget to meet goals. Controls labor and food cost in accordance with budget. Makes adjustments as necessary. What does it take to be successful in this role? 8 or more years of leadership experience with four years of kitchen team leadership, preferably in higher education and/or business dining setting. Bachelor's or Associate's Degree in culinary arts or equivalent job-related experience. Proven ability to train others and lead a team. What's in it for YOU? Salary Range: $73K - $89K + up to 15% bonus (prorated based on start date) FREE meal during your shift. 20% discount on any food purchase at Eat'n Park, Hello Bistro, The Porch, and Parkhurst Dining. Paid time off. Access to continuous development with Smile Universe. Eligibility for 401k, vision, dental, and medical plans. Eat'n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Mar 20, 2024
Full time
Join the Colby Sawyer - Parkhurst Dining Team! Parkhurst Dining, part of the Eat'n Park Hospitality Group, is a family owned, family run company that provides culinary, dining and catering services to over 80 organizations and universities east of the Mississippi. We are currently hiring an Executive Chef 1 in New London, NH. The Executive Chef 1 is part of the management team as the top culinary leader in an account between $1.51-3.5M in managed volume annually. This role leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering oversight, etc. What will you do in this role? Interacts with and develops relationships with client to provide personalized high quality culinary events. May provide culinary experiences for client on and off premise with high level client guests. Works directly with students, parents, and culinary team to ensure that food program meets individual needs such as students with food allergies, diabetes, or other medical conditions. Assists with the development of annual budgets for operations and works within budget to meet goals. Controls labor and food cost in accordance with budget. Makes adjustments as necessary. What does it take to be successful in this role? 8 or more years of leadership experience with four years of kitchen team leadership, preferably in higher education and/or business dining setting. Bachelor's or Associate's Degree in culinary arts or equivalent job-related experience. Proven ability to train others and lead a team. What's in it for YOU? Salary Range: $73K - $89K + up to 15% bonus (prorated based on start date) FREE meal during your shift. 20% discount on any food purchase at Eat'n Park, Hello Bistro, The Porch, and Parkhurst Dining. Paid time off. Access to continuous development with Smile Universe. Eligibility for 401k, vision, dental, and medical plans. Eat'n Park Hospitality Group provides equal employment opportunities to all team members and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
Candidates must have at least two years of professional experience working in kitchen management within the restaurant industry. Must have at least two years of experience developing restaurant menus for Italian cuisine and curating food and beverage offerings for restaurant patrons. Must have at least two years of experience preparing restaurant dishes using wood-fired cooking equipment. Must have at least two years of experience directing kitchens for multiple restaurants simultaneously and managing all aspects of a large commercial kitchen, including estimating food and beverage consumption, purchasing stock and supplies, and costing and pricing menu items. Must have at least two years of experience developing and implementing kitchen management systems and recruiting and training all kitchen personnel, including sous chefs, cooks, and other kitchen staff. Must be willing to travel to unanticipated worksites. Must be proficient in Avero, Microsoft Office Suite, Harri, and Upserve. Annual salary: $90,605. Please send resumes to
Mar 20, 2024
Candidates must have at least two years of professional experience working in kitchen management within the restaurant industry. Must have at least two years of experience developing restaurant menus for Italian cuisine and curating food and beverage offerings for restaurant patrons. Must have at least two years of experience preparing restaurant dishes using wood-fired cooking equipment. Must have at least two years of experience directing kitchens for multiple restaurants simultaneously and managing all aspects of a large commercial kitchen, including estimating food and beverage consumption, purchasing stock and supplies, and costing and pricing menu items. Must have at least two years of experience developing and implementing kitchen management systems and recruiting and training all kitchen personnel, including sous chefs, cooks, and other kitchen staff. Must be willing to travel to unanticipated worksites. Must be proficient in Avero, Microsoft Office Suite, Harri, and Upserve. Annual salary: $90,605. Please send resumes to
Job Description Executive Chef - Denali, AK Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Our Denali Princess Wilderness Lodge's Executive Chef is the culinary leader of the dining experience for the food and beverage operation across the entire property. The Executive Chef will partner with both front-of-house and back-of-house teams to ensure guest and employee dining venues are safe and clean while maintaining compliance with company policies and local regulations. This person will provide excellent customer service, both internally and externally; ensure all menu executions are in line with venue standards; and support the overall financial goals of the operations. The Executive Chef oversees the entire kitchen operation for multiple venues and is accountable for labor and food cost controls, employee lifecycle, human resource needs, and scheduling. This person will develop and enrich sanitation and safety protocols to align with state, local, and company laws and regulations. Responsibilities: Supervises food production, storage, and sanitation processes. Creates and develops menus. Assists with menu preparation; cooks and prepares food. Responsible for record-keeping, control log(s) auditing, and employee time card management; analyzes and prepares reports. Conducts Pre-shift and Safety meetings with direct reports. Creates weekly schedule. Internal auditing of cleanliness and sanitation standards Established and maintains pars for product ordering within budgetary limitations. Interacts with internal and external guests. Maintains accounting and inventory systems; actively manage and monitor ordering, receiving and warehouse operations within company guidelines; responsible for weekly and monthly inventory Monitors the daily operations, including production, sanitation, menu standards and team member performance to ensure customer satisfaction and operational objectives and goals are met. Monitor and track food sales. Recommends strategiesto increase revenue goals, maintain food cost, and uphold guest satisfaction. Complies with all management responsibilities in accordance withCompany policies, objectives and applicable government laws and regulations. Adhere to and enforce Health, Environment, Safety, Security (HESS) requirements. Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements. Participates in the interviewing, hiring and training of culinary employees which can include offsite recruiting. Responsible for the employee lifecycle, supervision, performance management, salary administration, time management, corrective action and training of directly assigned personnel. Other duties as assigned. Requirements: High School completion or equivalent required. This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement. This job normally requires five years of progressively responsible positions in restaurant and/or culinary management. Demonstrated supervisory experience in a business environment is required. Must be able to work independently with little supervision, however, will partner to make major decisions. Must be dedicated to delivering excellent customer service to all guests, coworkers, and vendors. Must pass a pre-employment background check. Must have or the ability to obtain an Alaska Food Handlers card. Must be ServSafe Manager certified. Must be a minimum age of 18 years old to reside in company housing. Must be able to travel up to 5%. Must be able to lift 50 lbs/23 kg as some heavy lifting is required daily but may be performed with a team member. Ability to stand and walk for 8+ hours per day. Must be eligible to work in the United States.Holland America-Princessis unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status). Knowledge, Skills and Abilities: Demonstrate an ability to maintain confidentiality. Must be willing and able to accommodate dietary restrictions. Proficiencyin the use of computer business applications including Microsoft Office. Ability to communicate clearly both verbally and written, in person and over the phone Ability to organize work, meet deadlines, possess an attention to detail and accuracy while working in a team. Ability to work in fast-paced environment with multiple tasks and external influences. Ability to support and comply with company policies, procedures and guidelines including support and comply with company health and safety standards. Ability to prioritize work, maintain attention to time constraints, while working in a team or group environment. Benefits: Cruise and Travel Privileges for you and your family HealthBenefits 401(k)Plan Employee Stock Purchase Plan Training& Professional Development Rewards & Incentives Our Culture Stronger Together: Our highest responsibility, and therefore our top priorities, are always compliance; environmental protection; and the health, safety, and well-being of our guests, the people in places we visit, and our Carnival family, both shoreside, and shipboard. Please visit our site to learn more about our Culture Essentials, Corporate Vision Statement and our Core Values at: Holland America Line andPrincessareequal opportunityemployers. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations and ordinances.
Mar 18, 2024
Full time
Job Description Executive Chef - Denali, AK Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation. Our Denali Princess Wilderness Lodge's Executive Chef is the culinary leader of the dining experience for the food and beverage operation across the entire property. The Executive Chef will partner with both front-of-house and back-of-house teams to ensure guest and employee dining venues are safe and clean while maintaining compliance with company policies and local regulations. This person will provide excellent customer service, both internally and externally; ensure all menu executions are in line with venue standards; and support the overall financial goals of the operations. The Executive Chef oversees the entire kitchen operation for multiple venues and is accountable for labor and food cost controls, employee lifecycle, human resource needs, and scheduling. This person will develop and enrich sanitation and safety protocols to align with state, local, and company laws and regulations. Responsibilities: Supervises food production, storage, and sanitation processes. Creates and develops menus. Assists with menu preparation; cooks and prepares food. Responsible for record-keeping, control log(s) auditing, and employee time card management; analyzes and prepares reports. Conducts Pre-shift and Safety meetings with direct reports. Creates weekly schedule. Internal auditing of cleanliness and sanitation standards Established and maintains pars for product ordering within budgetary limitations. Interacts with internal and external guests. Maintains accounting and inventory systems; actively manage and monitor ordering, receiving and warehouse operations within company guidelines; responsible for weekly and monthly inventory Monitors the daily operations, including production, sanitation, menu standards and team member performance to ensure customer satisfaction and operational objectives and goals are met. Monitor and track food sales. Recommends strategiesto increase revenue goals, maintain food cost, and uphold guest satisfaction. Complies with all management responsibilities in accordance withCompany policies, objectives and applicable government laws and regulations. Adhere to and enforce Health, Environment, Safety, Security (HESS) requirements. Adhere to and enforce Risk Advisory and Assurance Services (RAAS) requirements. Participates in the interviewing, hiring and training of culinary employees which can include offsite recruiting. Responsible for the employee lifecycle, supervision, performance management, salary administration, time management, corrective action and training of directly assigned personnel. Other duties as assigned. Requirements: High School completion or equivalent required. This job normally requires a professional level of knowledge in food preparation and production equivalent to that which would be acquired through the completion of culinary degree or equivalent certified training. Demonstration of directly related work experience may be considered in lieu of the educational requirement. This job normally requires five years of progressively responsible positions in restaurant and/or culinary management. Demonstrated supervisory experience in a business environment is required. Must be able to work independently with little supervision, however, will partner to make major decisions. Must be dedicated to delivering excellent customer service to all guests, coworkers, and vendors. Must pass a pre-employment background check. Must have or the ability to obtain an Alaska Food Handlers card. Must be ServSafe Manager certified. Must be a minimum age of 18 years old to reside in company housing. Must be able to travel up to 5%. Must be able to lift 50 lbs/23 kg as some heavy lifting is required daily but may be performed with a team member. Ability to stand and walk for 8+ hours per day. Must be eligible to work in the United States.Holland America-Princessis unable to sponsor or take over sponsorship of employment visas at this time (e.g., H-2B status). Knowledge, Skills and Abilities: Demonstrate an ability to maintain confidentiality. Must be willing and able to accommodate dietary restrictions. Proficiencyin the use of computer business applications including Microsoft Office. Ability to communicate clearly both verbally and written, in person and over the phone Ability to organize work, meet deadlines, possess an attention to detail and accuracy while working in a team. Ability to work in fast-paced environment with multiple tasks and external influences. Ability to support and comply with company policies, procedures and guidelines including support and comply with company health and safety standards. Ability to prioritize work, maintain attention to time constraints, while working in a team or group environment. Benefits: Cruise and Travel Privileges for you and your family HealthBenefits 401(k)Plan Employee Stock Purchase Plan Training& Professional Development Rewards & Incentives Our Culture Stronger Together: Our highest responsibility, and therefore our top priorities, are always compliance; environmental protection; and the health, safety, and well-being of our guests, the people in places we visit, and our Carnival family, both shoreside, and shipboard. Please visit our site to learn more about our Culture Essentials, Corporate Vision Statement and our Core Values at: Holland America Line andPrincessareequal opportunityemployers. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or mental disability, political affiliation, protected veteran status, race, religion, sex (including pregnancy), sexual orientation, or any other characteristic protected by applicable laws, regulations and ordinances.