Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Mar 27, 2024
Full time
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Mar 27, 2024
Full time
Overview: Full-time Year-round Comprehensive Benefits Package The Sous Chef must be able to show a strong knowledge of back of house operations as well as participate in the preparation and execution of all banquets. Provide assistance with purchasing, inventory, and any administrative needs. Must be able to work a flexible schedule, including nights and weekends. Responsibilities: Plan and execute catering and banquet events; manage and control product inventory levels and quality, forecast product and labor needs for catering and banquets, ensure all private events are executed to company standards. Oversees and assigns the daily work of employees in assigned cost center, provides training, coaching, counseling and tracking regarding employee performance; refers disciplinary issues upward and provides back-up documentation to support actions including discipline, promotion, demotion and termination; assists in preparing and conducting performance appraisals with each direct report on an annual basis. Uphold company standards and guidelines for food preparation and presentation. Ensure proper sanitation and food safety as defined by local and state health department laws. Consult daily with the Executive Chef and/or the Executive Sous Chef to ensure successful operational results. Assist in the planning and daily execution of employee meals. Plan and cost all internal catering events; maintain a log of all internal events to be submitted to the Exeutive Chef on a weekly basis. Trains and directs staff in providing guest service according to Cedar Fair standards on an overall basis; serves as an example to personnel by following guest service standards; takes appropriate actions to correct poor guest service or recognize superior guest service; responds to and resolves more complex typical guest concerns that cannot be resolved at the unit level. Qualifications: Must be at least 18 years old. Vocational/Technical Training, Associates Degree in Culinary Arts preferred. 2-4 years food service experience. 1-3 years supervisory experience. Open availability to fill a rotating 40 hour schedule, to include nights, weekends and holidays. Ability to pass a servsafe certification class & serve safe alcohol certification class.
Job description Now Hiring Cooks for Summer Help! Duties & Responsibilities: Prepare and serve all required food items in accordance with established portions and presentation standards. Set up prep cook station with needed items. Maintain and break down as appropriate. Ensure that work areas and equipment are clean and sanitary according to company standards and state and local health and safety regulations. Maintain neat professional appearance and observes personal cleanliness rules and sanitation standards at all times. Qualifications: High School Required Experiences Preferred but not necessary Ability to analyze and solved problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends and holidays. Positive attitude, professional manner and appearance in all situations Job Types: Part-time Restaurant type: Bar Casual dining restaurant Shift: Day shift Night shift Weekly day range: Monday to Friday Weekends as needed Experience: Restaurant experience: 1 year (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred Work Location: In person About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
Mar 27, 2024
Full time
Job description Now Hiring Cooks for Summer Help! Duties & Responsibilities: Prepare and serve all required food items in accordance with established portions and presentation standards. Set up prep cook station with needed items. Maintain and break down as appropriate. Ensure that work areas and equipment are clean and sanitary according to company standards and state and local health and safety regulations. Maintain neat professional appearance and observes personal cleanliness rules and sanitation standards at all times. Qualifications: High School Required Experiences Preferred but not necessary Ability to analyze and solved problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends and holidays. Positive attitude, professional manner and appearance in all situations Job Types: Part-time Restaurant type: Bar Casual dining restaurant Shift: Day shift Night shift Weekly day range: Monday to Friday Weekends as needed Experience: Restaurant experience: 1 year (Preferred) Shift availability: Day Shift (Preferred) Night Shift (Preferred Work Location: In person About Us: At Regency Hotel Management, hospitality is who we are-and what we do best. Since 1965, we've been leaders in driving maximum profit while creating asset value for clients. Our team of hotel management experts provides thoughtful, hands-on guidance inspired by years of professional experience. Our teams across our multiple locations are always growing, and we're looking for motivated individuals to join us! Regency Hotel Management is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.
We are looking for an ambitious Sous Chef for our destination restaurant! We have a high-class, upscale casual restaurant with amazing scratch-made food and we need a Sous Chef that can lead the staff and service with confidence. The right person will be a hard-working, high-volume Sous Chef that is looking to grow and develop their career with leadership opportunities. Destination Sous Chef Qualifications: 2+ years of experience in a high-volume, upscale environment with scratch-made food and hand-cut steaks Experience working in a kitchen in a destination location Experience in catering and banquets, on and off-site Experience and comfort with a variety of cooking including breakfast and pasty Progressive, calm, and confident leadership style- no fascists A positive, hard-working attitude Destination Sous Chef Responsibilities: Manage the kitchen staff with confidence and compassion Work with the FOH team to ensure a smooth, flawless service Work the line during busy shifts Work with the Executive Chef on scheduling, purchasing, and financial management Contribute ideas and creativity to specials and new menu items Assist with catering operations Destination Sous Chef Benefits: Apartment with utilities provided Amazing food, scenery, and location Opportunity to grow and develop with an amazing company 3 months off: October, November, December! Fantastic owners and property leaders No healthcare is offered or provided
Mar 27, 2024
Full time
We are looking for an ambitious Sous Chef for our destination restaurant! We have a high-class, upscale casual restaurant with amazing scratch-made food and we need a Sous Chef that can lead the staff and service with confidence. The right person will be a hard-working, high-volume Sous Chef that is looking to grow and develop their career with leadership opportunities. Destination Sous Chef Qualifications: 2+ years of experience in a high-volume, upscale environment with scratch-made food and hand-cut steaks Experience working in a kitchen in a destination location Experience in catering and banquets, on and off-site Experience and comfort with a variety of cooking including breakfast and pasty Progressive, calm, and confident leadership style- no fascists A positive, hard-working attitude Destination Sous Chef Responsibilities: Manage the kitchen staff with confidence and compassion Work with the FOH team to ensure a smooth, flawless service Work the line during busy shifts Work with the Executive Chef on scheduling, purchasing, and financial management Contribute ideas and creativity to specials and new menu items Assist with catering operations Destination Sous Chef Benefits: Apartment with utilities provided Amazing food, scenery, and location Opportunity to grow and develop with an amazing company 3 months off: October, November, December! Fantastic owners and property leaders No healthcare is offered or provided
Property About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Come be a part of something bigger! Pyramid Global Hospitality is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Pyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) • Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few • Many more, please inquire for more details Join the Margaritaville Lake Resort, Lake Conroe Houston and love where you work! It's the first Margaritaville in Texas and we welcome you to the one and only lake resort on Lake Conroe in Montgomery, Texas. Overview The Banquet Sous Chef will maintain direct oversight of all aspects related to culinary operations throughout the portfolio. Directly collaborating with the Executive Chef , this individual will bring value through supporting and driving revenue targets, identifying expense efficiencies, attracting and nurturing talent as well as fostering relationships with property operators, owners and business partners. The Banquet Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. Essential Job Functions: Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team operates the kitchen within budget guidelines Collaboratively works with Restaurant Managers to exceed guest expectations Routinely solicits feedback from guests in the dining room Must be able to professionally communicate with all team members Consistently practice safe and sanitary food handling techniques Enforces workstation and equipment safety and cleanliness Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Take physical inventory of specific food items for daily inventory. Review the market list. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on line during service and assist wherever needed. Be aware of any shortages and make arrangements before the item runs out. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist Catering Department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the Employee Cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Monitor and ensure that all closing duties are completed to standard before staff sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Qualifications Experience and Education: Able to work flexible hours and days Two year culinary arts degree required Minimum of three years related experience Three to five years of Supervisory experience preferred Knowledge of food safety, sanitation, food products, and food service equipment Previous experience maintaining professional and respectful work relationships Job Requirements: Must be a United States citizen or possess a valid work permit Must have up to date Food Handlers Certification Must have complete understanding of the fundamentals of the culinary operation Must be able to accurately follow instructions, both verbally and written Must be able to work with an around kitchen equipment Must provide own culinary knives Must be able to work with and around a diverse group of food, seasonings, etc. Must possesses excellent communication skills Must be professional in appearance and demeanor Must be able to work under pressure Must be able to work in a fast paced environment Must have excellent listening skills Must always ensure a teamwork environment Ability to work a flexible schedule that may include evenings, weekends and holidays Must have the ability to deal effectively and interact well with the guests and associates Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner Must have a passion for creating an exceptional experience for all guests Working Conditions: While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces; Must be able to work in either hot or cold conditions Must be able to stand on feet and walk throughout the day Must be able to frequently lift and carry up to 50+ lbs. & occasionally lift, carry, push & pull up to 75 lbs; Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally Must be able to twist and bend frequently, and squat occasionally
Mar 27, 2024
Full time
Property About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Come be a part of something bigger! Pyramid Global Hospitality is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Pyramid Global Learning (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) • Partnerships and discounts with major retailers such as AT&T, Verizon and Dish to name a few • Many more, please inquire for more details Join the Margaritaville Lake Resort, Lake Conroe Houston and love where you work! It's the first Margaritaville in Texas and we welcome you to the one and only lake resort on Lake Conroe in Montgomery, Texas. Overview The Banquet Sous Chef will maintain direct oversight of all aspects related to culinary operations throughout the portfolio. Directly collaborating with the Executive Chef , this individual will bring value through supporting and driving revenue targets, identifying expense efficiencies, attracting and nurturing talent as well as fostering relationships with property operators, owners and business partners. The Banquet Sous Chef shall strive to provide exceptional service to both internal and external guests at all times. Essential Job Functions: Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team operates the kitchen within budget guidelines Collaboratively works with Restaurant Managers to exceed guest expectations Routinely solicits feedback from guests in the dining room Must be able to professionally communicate with all team members Consistently practice safe and sanitary food handling techniques Enforces workstation and equipment safety and cleanliness Maintain complete knowledge of and comply with all departmental policies/service procedures/standards. Maintain positive guest relations at all times. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately. Resolve guest complaints, ensuring guest satisfaction. Meet with Executive Chef to review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance. Communicate additions or changes to the assignments as they arise throughout the shift. Take physical inventory of specific food items for daily inventory. Review the market list. Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. Ensure that staff report to work as scheduled; document any late or absent employees. Coordinate breaks for staff. Inspect grooming and attire of staff; rectify any deficiencies. Check and ensure that all opening duties are completed to standard. Ensure that all staff prepare menu items following recipes and yield guides, according to department standards. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. Work on line during service and assist wherever needed. Be aware of any shortages and make arrangements before the item runs out. Conduct a frequent walk- through of each Kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. Inspect the cleanliness of the line, floor, all Kitchen stations. Direct staff to rectify any deficiencies. Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. Maintain proper storage procedures as specified by Health Department and Hotel requirements. Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs. Develop new menu items, test and write recipes. Assist Catering Department with developing special menus for functions; meet with clients as requested. Supervise and direct the organization and preparation of food for the Employee Cafeteria. Review sales and food cost daily; resolve any discrepancies with the Controller. Minimize waste and maintain controls to attain forecasted food and labor costs. Ensure that excess items are utilized efficiently. Monitor and ensure that all closing duties are completed to standard before staff sign out. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Qualifications Experience and Education: Able to work flexible hours and days Two year culinary arts degree required Minimum of three years related experience Three to five years of Supervisory experience preferred Knowledge of food safety, sanitation, food products, and food service equipment Previous experience maintaining professional and respectful work relationships Job Requirements: Must be a United States citizen or possess a valid work permit Must have up to date Food Handlers Certification Must have complete understanding of the fundamentals of the culinary operation Must be able to accurately follow instructions, both verbally and written Must be able to work with an around kitchen equipment Must provide own culinary knives Must be able to work with and around a diverse group of food, seasonings, etc. Must possesses excellent communication skills Must be professional in appearance and demeanor Must be able to work under pressure Must be able to work in a fast paced environment Must have excellent listening skills Must always ensure a teamwork environment Ability to work a flexible schedule that may include evenings, weekends and holidays Must have the ability to deal effectively and interact well with the guests and associates Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner Must have a passion for creating an exceptional experience for all guests Working Conditions: While primarily an indoor job, must be able to work at outdoor locations on occasion, walking on uneven surfaces; Must be able to work in either hot or cold conditions Must be able to stand on feet and walk throughout the day Must be able to frequently lift and carry up to 50+ lbs. & occasionally lift, carry, push & pull up to 75 lbs; Must be able to perform simple grasping, fine manipulation, reaching and repetitive hand & arm movements constantly; squeezing and overhead reaching occasionally Must be able to twist and bend frequently, and squat occasionally
SOUS-CHEF Permanent - 37,5 heures/semaine Résidence Les Promenades du Parc - Ville Longueuil Travailler au Groupe Maurice, c'est se coller à des valeurs humaines, à un environnement de travail stimulant et à une équipe respectueuse. DÉTAILS DU POSTE : Poste à temps plein de jour; Horaire de 10h à 18h, incluant une (1) fin de semaine sur deux (2) ; Prime de 4% CE QUE NOUS VOUS OFFRONS : Augmentation de salaire annuelle; Programme d'assurances collectives incluant assurance santé, soins paramédicaux et assurances voyages ; Repas gratuits; Programme daide aux employés; Des outils performants pour vous accompagner dans l'exercice de votre métier; Prime pour embauche d'un collègue (référencement). Le programme d'assurances collectives est accessible aux employés permanents détenant un contrat de 20h et plus par semaine. VOTRE PROFIL : Formation culinaire reconnue; Expérience de deux (2) ans dans un poste similaire. VOTRE MISSION : Seconder le chef de service alimentaire dans la gestion de la cuisine; Contribuer à la production des repas ainsi qu'au service; Participer au maintien des règles d'hygiène et de salubrité des lieux. Pour voir le poste de sous-chef, cest par ici!
Mar 27, 2024
Full time
SOUS-CHEF Permanent - 37,5 heures/semaine Résidence Les Promenades du Parc - Ville Longueuil Travailler au Groupe Maurice, c'est se coller à des valeurs humaines, à un environnement de travail stimulant et à une équipe respectueuse. DÉTAILS DU POSTE : Poste à temps plein de jour; Horaire de 10h à 18h, incluant une (1) fin de semaine sur deux (2) ; Prime de 4% CE QUE NOUS VOUS OFFRONS : Augmentation de salaire annuelle; Programme d'assurances collectives incluant assurance santé, soins paramédicaux et assurances voyages ; Repas gratuits; Programme daide aux employés; Des outils performants pour vous accompagner dans l'exercice de votre métier; Prime pour embauche d'un collègue (référencement). Le programme d'assurances collectives est accessible aux employés permanents détenant un contrat de 20h et plus par semaine. VOTRE PROFIL : Formation culinaire reconnue; Expérience de deux (2) ans dans un poste similaire. VOTRE MISSION : Seconder le chef de service alimentaire dans la gestion de la cuisine; Contribuer à la production des repas ainsi qu'au service; Participer au maintien des règles d'hygiène et de salubrité des lieux. Pour voir le poste de sous-chef, cest par ici!
About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Located on the beachfront between the Atlantic Ocean and Currituck Sound, our Sanderling Resort is as an idyllic of a workplace as they come. Between the hotel and private homes on location, the vast ocean and tranquil sound, protective dunes and dancing marsh grasses, and excellent staff with a CARE culture, we think you'll find Sanderling to be an excellent home away from home. Sanderling Resort boasts 120 guest rooms, and 18,448 sq ft of event space. Come be a part of something bigger! Benchmark Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Palm University (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) Overview Reporting to the Executive Chef the Banquet Sous Chef is responsible for the following: Direct supervision of day to day operation of all banquet functions. • Needs to understand the concepts and have the experience of interacting within a professional kitchen. • Direct supervision of day to day operations of all banquet functions. • Follows instructions and understand the philosophy of the Executive Chef and carry out those ideas, stressing them to associates. • To work with other individuals (cooks), on a one to one basis, instructing and guiding them in their jobs. • Ensures quality eye appeal, taste and monitors them daily. • Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods. • Implements new menus and sees to its proper implementations. • Maintain accurate administrative records on a timely basis and complete projects on time. • Ability to work in an organized fashion. • Ability to train and develop future culinary. • Ability to work in a pro-active fashion. • Daily walk through all kitchens, walk-ins for proper rotation of food and sanitation. • Daily routine check of mise en place and quality of food product. • Organize proper recipe file and keep updated. • Assists in other kitchens during non-banquet periods. Qualifications Minimum of 4 years of experience in a luxury hotel or resort with catering. Able to give directions to and manage, train and supervisor line cooks. Knowledge of all basic skills such as butchering, sauces, soups cooking of meat, fish and vegetables. Strong organizational skills in managing multiple events and ability to change direction. Other: The hotel functions seven (7) days a week and twenty-four (24) hours per day. All employees, both management and hourly, must realize this fact and be aware that at times it may be necessary to move employees from their accustomed shift as business demands. We are a drug-free workplace; criminal background required. We participate in Everify. EOE/M/F/D/V Benefits Paid Time Office Paid Holidays 401K with a match Health Insurance Dental and Vision Insurance FREE Life Insurance Hotel Room Discounts Part of the Pyramid Global Hospitality Team
Mar 27, 2024
Full time
About Us At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description Located on the beachfront between the Atlantic Ocean and Currituck Sound, our Sanderling Resort is as an idyllic of a workplace as they come. Between the hotel and private homes on location, the vast ocean and tranquil sound, protective dunes and dancing marsh grasses, and excellent staff with a CARE culture, we think you'll find Sanderling to be an excellent home away from home. Sanderling Resort boasts 120 guest rooms, and 18,448 sq ft of event space. Come be a part of something bigger! Benchmark Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Palm University (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) Overview Reporting to the Executive Chef the Banquet Sous Chef is responsible for the following: Direct supervision of day to day operation of all banquet functions. • Needs to understand the concepts and have the experience of interacting within a professional kitchen. • Direct supervision of day to day operations of all banquet functions. • Follows instructions and understand the philosophy of the Executive Chef and carry out those ideas, stressing them to associates. • To work with other individuals (cooks), on a one to one basis, instructing and guiding them in their jobs. • Ensures quality eye appeal, taste and monitors them daily. • Controls cleanliness, sanitation throughout the kitchen, walk ins and ensures proper rotation of foods. • Implements new menus and sees to its proper implementations. • Maintain accurate administrative records on a timely basis and complete projects on time. • Ability to work in an organized fashion. • Ability to train and develop future culinary. • Ability to work in a pro-active fashion. • Daily walk through all kitchens, walk-ins for proper rotation of food and sanitation. • Daily routine check of mise en place and quality of food product. • Organize proper recipe file and keep updated. • Assists in other kitchens during non-banquet periods. Qualifications Minimum of 4 years of experience in a luxury hotel or resort with catering. Able to give directions to and manage, train and supervisor line cooks. Knowledge of all basic skills such as butchering, sauces, soups cooking of meat, fish and vegetables. Strong organizational skills in managing multiple events and ability to change direction. Other: The hotel functions seven (7) days a week and twenty-four (24) hours per day. All employees, both management and hourly, must realize this fact and be aware that at times it may be necessary to move employees from their accustomed shift as business demands. We are a drug-free workplace; criminal background required. We participate in Everify. EOE/M/F/D/V Benefits Paid Time Office Paid Holidays 401K with a match Health Insurance Dental and Vision Insurance FREE Life Insurance Hotel Room Discounts Part of the Pyramid Global Hospitality Team
Sous Chef: Responsible for assisting executive chef with kitchen operations. Ensuring the overall quality and integrity of 801 Restaurant Group. Core responsibilities include team performance, quality assurance, effective cost controls and development, training and retention of the BOH team, to ensure the restaurant meets financial and operating goals. Primary Responsibilities: Schedules and coordinates the work of Kitchen Staff to ensure that food preparation is economical and technically correct and within budgeted labor cost goals Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management In coordination with Executive Chef, ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served Regularly creates unique dishes and menu items for daily features and specialty events; and as called upon in consultation with guests to meet dietary restrictions and palate preferences Provides immediate supervision of all back of house employees Oversees staff performance and productivity Participates in employee hiring and discipline Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance Assists in orders to ensure that the proper amount of quality product is on hand Evaluates products to assure that quality, price and related goods are consistently met Assists Executive Chef to ensure high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times Assist Executive Chef to prepare necessary data for applicable parts of the budget ; food costs, labor costs and takes corrective action as necessary to help assure that financial goals are met Periodically visits dining room during lunch/dinner to ensure that guest expectations are being met. Must welcome guests with genuine hospitality and a commitment to the local community. Requirements: 2+ years of Sous Chef experience in an upscale casual dining or fine dining environment Ability to draw upon invention, imagination, and originality in creating new dishes and menu items Experience in a seafood focused restaurant is a plus The ability to interpret and manage recipes to ensure compliance and minimize waste Strong line skills are required Excellent attention to detail
Mar 27, 2024
Full time
Sous Chef: Responsible for assisting executive chef with kitchen operations. Ensuring the overall quality and integrity of 801 Restaurant Group. Core responsibilities include team performance, quality assurance, effective cost controls and development, training and retention of the BOH team, to ensure the restaurant meets financial and operating goals. Primary Responsibilities: Schedules and coordinates the work of Kitchen Staff to ensure that food preparation is economical and technically correct and within budgeted labor cost goals Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management In coordination with Executive Chef, ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served Regularly creates unique dishes and menu items for daily features and specialty events; and as called upon in consultation with guests to meet dietary restrictions and palate preferences Provides immediate supervision of all back of house employees Oversees staff performance and productivity Participates in employee hiring and discipline Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance Assists in orders to ensure that the proper amount of quality product is on hand Evaluates products to assure that quality, price and related goods are consistently met Assists Executive Chef to ensure high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times Assist Executive Chef to prepare necessary data for applicable parts of the budget ; food costs, labor costs and takes corrective action as necessary to help assure that financial goals are met Periodically visits dining room during lunch/dinner to ensure that guest expectations are being met. Must welcome guests with genuine hospitality and a commitment to the local community. Requirements: 2+ years of Sous Chef experience in an upscale casual dining or fine dining environment Ability to draw upon invention, imagination, and originality in creating new dishes and menu items Experience in a seafood focused restaurant is a plus The ability to interpret and manage recipes to ensure compliance and minimize waste Strong line skills are required Excellent attention to detail
Benefits Medical, Dental, Vision Insurance Paid vacation, paid Holidays 401k plan with employer match Long and short-term Disability Major Illness Insurance Accident Insurance Limited access to some resort amenities (Golf, etc) Retail and dining discounts Discounts at all Crescent Hotels & Resorts properties The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We're on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it's an outdoor lover's dream. When you work in paradise, is it still called work? No matter your career destination, we can help you get there! With our commitment to Diversity, Equity, Inclusion, and Belonging, everyone can create their own success story at Horseshoe Bay Resort. Great benefits packages, competitive pay and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events through the year are just a few of the MANY reasons to join our team. What are you waiting for? Job Benefits Associate housing and shuttle service Weekly meal subsidies Golf and Amenity Privileges Associate discounts Retail and Dining at Horseshoe Bay Resort Discounts at over 100 Crescent Hotels & Resorts properties throughout the country. Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans Critical Illness and Accident plans Associate Relief Fund Privileges based on occupancy and business levels Definition: The Sous Chef is 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. 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 . click apply for full job details
Mar 26, 2024
Full time
Benefits Medical, Dental, Vision Insurance Paid vacation, paid Holidays 401k plan with employer match Long and short-term Disability Major Illness Insurance Accident Insurance Limited access to some resort amenities (Golf, etc) Retail and dining discounts Discounts at all Crescent Hotels & Resorts properties The lake life is calling. Where genuine Texas Hospitality meets luxury, Horseshoe Bay Resort is nestled on the shores of beautiful Lake LBJ in the Central Texas Hill Country. We're on 17,000 acres with close proximity to Austin, multiple lakes, State Parks, and some of the best golf in the United States; it's an outdoor lover's dream. When you work in paradise, is it still called work? No matter your career destination, we can help you get there! With our commitment to Diversity, Equity, Inclusion, and Belonging, everyone can create their own success story at Horseshoe Bay Resort. Great benefits packages, competitive pay and scheduled reviews and raises, growth opportunity through our Manager in Training Program (MIT), and fun associate outings and events through the year are just a few of the MANY reasons to join our team. What are you waiting for? Job Benefits Associate housing and shuttle service Weekly meal subsidies Golf and Amenity Privileges Associate discounts Retail and Dining at Horseshoe Bay Resort Discounts at over 100 Crescent Hotels & Resorts properties throughout the country. Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans Critical Illness and Accident plans Associate Relief Fund Privileges based on occupancy and business levels Definition: The Sous Chef is 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. 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 . click apply for full job details
ARAMARK Canada
St. John's, Newfoundland & Labrador (NL)
Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re seeking a Sous Chef to join the Dining Services team at Memorial University! As the Sous Chef, you will report to the Executive Chef and be responsible for supporting the Executive Chef & Residence Dining Manager in providing culinary leadership in the planning, production, administration, and management of high-quality food services at Memorial University. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities ? In the absence of the Executive Chef, plan, direct and guide culinary team in the execution of daily food service in a manner that meets and exceeds operational and financial targets, working alongside front line staff when necessary ? Leads and monitors Cooks and Food Service Workers? adherence to all Aramark operating standards and legislated standards within the component including company policy and procedure ? Remain compliant with regards to all OH&S policies, procedures and required activities (i.e., updated safety boards, inventory on First Aid Kits, proper chemical handling, monthly safety talks etc.) ? Assists with onboarding, coaching, and developing culinary staff. ? Assist with inventory and product ordering. ? Standardizes production recipes to ensure consistent quality. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? 5+ years? experience in culinary field required. ? 2+ years? experience in leadership role required. ? Culinary degree or Red Seal an asset ? Strong relationship building skills with clients and customers. ? Experience with food and labor costing ? Assertive, professional, and positive with ability to lead in a stressful environment. ? Must be flexible, as evenings and weekends required. ? Must be able to work independently with limited supervision. ? Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs. Aramark offers health benefits, paid vacation, paid sick time, complimentary uniforms, reimbursement on education and more! Aramark Canada is an equal opportunity employer. Accommodations for those with disabilities are available upon request. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Mar 26, 2024
Full time
Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re seeking a Sous Chef to join the Dining Services team at Memorial University! As the Sous Chef, you will report to the Executive Chef and be responsible for supporting the Executive Chef & Residence Dining Manager in providing culinary leadership in the planning, production, administration, and management of high-quality food services at Memorial University. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities ? In the absence of the Executive Chef, plan, direct and guide culinary team in the execution of daily food service in a manner that meets and exceeds operational and financial targets, working alongside front line staff when necessary ? Leads and monitors Cooks and Food Service Workers? adherence to all Aramark operating standards and legislated standards within the component including company policy and procedure ? Remain compliant with regards to all OH&S policies, procedures and required activities (i.e., updated safety boards, inventory on First Aid Kits, proper chemical handling, monthly safety talks etc.) ? Assists with onboarding, coaching, and developing culinary staff. ? Assist with inventory and product ordering. ? Standardizes production recipes to ensure consistent quality. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? 5+ years? experience in culinary field required. ? 2+ years? experience in leadership role required. ? Culinary degree or Red Seal an asset ? Strong relationship building skills with clients and customers. ? Experience with food and labor costing ? Assertive, professional, and positive with ability to lead in a stressful environment. ? Must be flexible, as evenings and weekends required. ? Must be able to work independently with limited supervision. ? Requires occasional lifting, carrying, pushing, pulling of up to 25 lbs. Aramark offers health benefits, paid vacation, paid sick time, complimentary uniforms, reimbursement on education and more! Aramark Canada is an equal opportunity employer. Accommodations for those with disabilities are available upon request. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .
Overview: $19.00/hour Are you looking for a FUN and rewarding job? Are you interested in meeting people from all over and gaining skills that will last a lifetime? Then Kings Dominion is the place for you! Get ready to fasten your seatbelts and enjoy the ride of your life with Kings Dominion this season! Help us create memories that will last a lifetime! Working at Kings Dominion, you will have access to these amazing perks: PAID Training! FREE Uniforms! FREE Admission to Kings Dominion and other Cedar Fair Parks! FREE Tickets for family and friends! Discounts of Food and Merchandise! Work with people from all over the world! Employee-only RIDE nights, GAME nights, and FREE FOOD events! Referral bonuses - work with your friends! Numerous promotion opportunities! Joining our Food & Beverage Team means providing a positive dining expierence to our guests while maintaining safe and sanitary food practices. Responsibilities: Cedar Fair is in the business of FUN and is home to 13 unique and exciting properties, so come and join our team in Doswell, VA at Kings Dominion. Kings Dominion features unforgettable adventures and is TWO parks in one! Kings Dominion is a 400-acre park that includes a 20-acre waterpark, Soak City. We are here to make people happy! Kings Dominion associates are enthusiastic about their work because they are creating fun and exciting memories that will last a lifetime! We want YOU to come and join us! As a member of our team you will: Make our guests happy by delivering amazing experiences and helping them create lifelong memories. Interact with different people of all ages and backgrounds. Gain skills, knowledge, and experience that will benefit your future. As a Food and Beverage Associate you will: Greet each guest with a smile! Provide excellent customer service by being friendly, attentive, and responsive to guest needs and requests. Prepare and serve food and drinks to guests in a timely and efficient manner. Stock and maintain proper inventory levels. Maintain a clean and organized workspace . Qualifications: You! Individuals with a passion and excitement about Kings Dominion! People who love helping others and will support the needs of our guests and associates. Ability to work and interact with people from diverse backgrounds. Good judgement and commitment to safety. Availability to include some weekdays, weekends, evenings, and holidays. Ability to complete and pass require Food and Beverage training.
Mar 26, 2024
Full time
Overview: $19.00/hour Are you looking for a FUN and rewarding job? Are you interested in meeting people from all over and gaining skills that will last a lifetime? Then Kings Dominion is the place for you! Get ready to fasten your seatbelts and enjoy the ride of your life with Kings Dominion this season! Help us create memories that will last a lifetime! Working at Kings Dominion, you will have access to these amazing perks: PAID Training! FREE Uniforms! FREE Admission to Kings Dominion and other Cedar Fair Parks! FREE Tickets for family and friends! Discounts of Food and Merchandise! Work with people from all over the world! Employee-only RIDE nights, GAME nights, and FREE FOOD events! Referral bonuses - work with your friends! Numerous promotion opportunities! Joining our Food & Beverage Team means providing a positive dining expierence to our guests while maintaining safe and sanitary food practices. Responsibilities: Cedar Fair is in the business of FUN and is home to 13 unique and exciting properties, so come and join our team in Doswell, VA at Kings Dominion. Kings Dominion features unforgettable adventures and is TWO parks in one! Kings Dominion is a 400-acre park that includes a 20-acre waterpark, Soak City. We are here to make people happy! Kings Dominion associates are enthusiastic about their work because they are creating fun and exciting memories that will last a lifetime! We want YOU to come and join us! As a member of our team you will: Make our guests happy by delivering amazing experiences and helping them create lifelong memories. Interact with different people of all ages and backgrounds. Gain skills, knowledge, and experience that will benefit your future. As a Food and Beverage Associate you will: Greet each guest with a smile! Provide excellent customer service by being friendly, attentive, and responsive to guest needs and requests. Prepare and serve food and drinks to guests in a timely and efficient manner. Stock and maintain proper inventory levels. Maintain a clean and organized workspace . Qualifications: You! Individuals with a passion and excitement about Kings Dominion! People who love helping others and will support the needs of our guests and associates. Ability to work and interact with people from diverse backgrounds. Good judgement and commitment to safety. Availability to include some weekdays, weekends, evenings, and holidays. Ability to complete and pass require Food and Beverage training.
Overview: $19.00/hour Are you looking for a FUN and rewarding job? Are you interested in meeting people from all over and gaining skills that will last a lifetime? Then Kings Dominion is the place for you! Get ready to fasten your seatbelts and enjoy the ride of your life with Kings Dominion this season! Help us create memories that will last a lifetime! Working at Kings Dominion, you will have access to these amazing perks: PAID Training! FREE Uniforms! FREE Admission to Kings Dominion and other Cedar Fair Parks! FREE Tickets for family and friends! Discounts of Food and Merchandise! Work with people from all over the world! Employee-only RIDE nights, GAME nights, and FREE FOOD events! Referral bonuses - work with your friends! Numerous promotion opportunities! Joining our Food & Beverage Team means providing a positive dining expierence to our guests while maintaining safe and sanitary food practices. Responsibilities: Cedar Fair is in the business of FUN and is home to 13 unique and exciting properties, so come and join our team in Doswell, VA at Kings Dominion. Kings Dominion features unforgettable adventures and is TWO parks in one! Kings Dominion is a 400-acre park that includes a 20-acre waterpark, Soak City. We are here to make people happy! Kings Dominion associates are enthusiastic about their work because they are creating fun and exciting memories that will last a lifetime! We want YOU to come and join us! As a member of our team you will: Make our guests happy by delivering amazing experiences and helping them create lifelong memories. Interact with different people of all ages and backgrounds. Gain skills, knowledge, and experience that will benefit your future. As a Food and Beverage Associate you will: Greet each guest with a smile! Provide excellent customer service by being friendly, attentive, and responsive to guest needs and requests. Prepare and serve food and drinks to guests in a timely and efficient manner. Stock and maintain proper inventory levels. Maintain a clean and organized workspace . Qualifications: You! Individuals with a passion and excitement about Kings Dominion! People who love helping others and will support the needs of our guests and associates. Ability to work and interact with people from diverse backgrounds. Good judgement and commitment to safety. Availability to include some weekdays, weekends, evenings, and holidays. Ability to complete and pass require Food and Beverage training.
Mar 25, 2024
Full time
Overview: $19.00/hour Are you looking for a FUN and rewarding job? Are you interested in meeting people from all over and gaining skills that will last a lifetime? Then Kings Dominion is the place for you! Get ready to fasten your seatbelts and enjoy the ride of your life with Kings Dominion this season! Help us create memories that will last a lifetime! Working at Kings Dominion, you will have access to these amazing perks: PAID Training! FREE Uniforms! FREE Admission to Kings Dominion and other Cedar Fair Parks! FREE Tickets for family and friends! Discounts of Food and Merchandise! Work with people from all over the world! Employee-only RIDE nights, GAME nights, and FREE FOOD events! Referral bonuses - work with your friends! Numerous promotion opportunities! Joining our Food & Beverage Team means providing a positive dining expierence to our guests while maintaining safe and sanitary food practices. Responsibilities: Cedar Fair is in the business of FUN and is home to 13 unique and exciting properties, so come and join our team in Doswell, VA at Kings Dominion. Kings Dominion features unforgettable adventures and is TWO parks in one! Kings Dominion is a 400-acre park that includes a 20-acre waterpark, Soak City. We are here to make people happy! Kings Dominion associates are enthusiastic about their work because they are creating fun and exciting memories that will last a lifetime! We want YOU to come and join us! As a member of our team you will: Make our guests happy by delivering amazing experiences and helping them create lifelong memories. Interact with different people of all ages and backgrounds. Gain skills, knowledge, and experience that will benefit your future. As a Food and Beverage Associate you will: Greet each guest with a smile! Provide excellent customer service by being friendly, attentive, and responsive to guest needs and requests. Prepare and serve food and drinks to guests in a timely and efficient manner. Stock and maintain proper inventory levels. Maintain a clean and organized workspace . Qualifications: You! Individuals with a passion and excitement about Kings Dominion! People who love helping others and will support the needs of our guests and associates. Ability to work and interact with people from diverse backgrounds. Good judgement and commitment to safety. Availability to include some weekdays, weekends, evenings, and holidays. Ability to complete and pass require Food and Beverage training.
LEGENDS Founded in 2008, Legends is a premium experiences company with more than 1,500 full-time and 30,000 seasonal team members globally. Legends has six divisions operating worldwide - Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Global Technology Solutions - offering clients and partners a 360-degree service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment. WINSTAR WORLD CASINO WinStar World Casino is the country's largest casino, owned and operated by the Chickasaw Nation near the Oklahoma/Texas state line, in Thackerville, OK. Legends will be partnering with WinStar Casino to provide top-tier hospitality and customer service expertise to multiple food & beverage outlets onsite, ranging from full-service restaurant to grab-and-go operations, as well as overseeing food & beverage for the Casino's seasonal pool program. THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. ESSENTIAL FUNCTIONS • People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned. • Possess high level of multiple outlet management knowledge and experience • Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. • Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness. • Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef • Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. • Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices • Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. • Minimum three (3) years' experience in a high-volume full-service food operation. • Proven track record in improving kitchen efficiencies, quality and relative costs. • Must have excellent leadership, financial analysis, team building and communication skills/customer service. • Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. • Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. • Must be proficient on Microsoft Word, Excel, and PowerPoint. • Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. • Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. • Travel may be required. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. Location:On-site Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
Mar 25, 2024
Full time
LEGENDS Founded in 2008, Legends is a premium experiences company with more than 1,500 full-time and 30,000 seasonal team members globally. Legends has six divisions operating worldwide - Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Global Technology Solutions - offering clients and partners a 360-degree service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment. WINSTAR WORLD CASINO WinStar World Casino is the country's largest casino, owned and operated by the Chickasaw Nation near the Oklahoma/Texas state line, in Thackerville, OK. Legends will be partnering with WinStar Casino to provide top-tier hospitality and customer service expertise to multiple food & beverage outlets onsite, ranging from full-service restaurant to grab-and-go operations, as well as overseeing food & beverage for the Casino's seasonal pool program. THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. ESSENTIAL FUNCTIONS • People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned. • Possess high level of multiple outlet management knowledge and experience • Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. • Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness. • Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef • Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. • Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices • Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. • Minimum three (3) years' experience in a high-volume full-service food operation. • Proven track record in improving kitchen efficiencies, quality and relative costs. • Must have excellent leadership, financial analysis, team building and communication skills/customer service. • Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. • Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. • Must be proficient on Microsoft Word, Excel, and PowerPoint. • Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. • Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. • Travel may be required. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. Location:On-site Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
The Berry Hill Resort and Conference Center in South Boston, Virginia, seeks to add a full-time Sous Chef to our culinary team. Southside Virginia's premiere wedding venue and conference center, Berry Hill, hosts two restaurants and The Library Bar at Berry Hill Resort. The Sous Chef at Berry Hill will work with the Executive Chef to provide guests with great food and a superior dining experience. The Sous Chef is responsible for the creation and presentation of food served to guests, as well as maintaining kitchen operations and ensuring cleanliness while maintaining a professional work environment. Duties and responsibilities will include ensuring that food items are properly prepared, cooked and plated, back-up of the kitchen staff to ensure basic preparation duties are competed before each shift, work with kitchen staff to ensure proper safety and sanitation guidelines are followed. Works closely with banquet manager to ensure timely communication of planned events are disseminated and all client expectations are met. Must have the ability to multi-task, work under pressure in a fast-paced environment, lift 50 pounds, work nights, weekends, holidays, and time requirements required for a private event, have a positive attitude, and be self-motivated. A high school diploma is required, and a college degree is preferred. Culinary School graduate a plus. To apply send resume to: Historic Landmark in the Heart of South Boston The Berry Hill Resort & Conference Center, Virginia's premier wedding venue, resort and conference center, is nestled amongst a tree-lined forest covering 700 acres in the heart of historic South Boston, Virginia. This National Historic Landmark welcomed its first guests to the beautiful Virginia countryside in 1728. Our History About three miles west of South Boston, on the north side of the Dan River, an inconspicuous farm road turns south off the River Road. The half-mile drive, once lined with stately ailanthus trees, now all but gone, ends at a mossy stone wall enclosing a shady park of some thirty acres, in the center of which, riding the crest of a low hill, stands "Berry Hill," the majestic home of the Bruces. The completeness of the property's composition is remarkable. It is even more remarkable that a house of such grandeur should so long have remained almost totally unknown outside the Halifax County area. The reason for this seems to be its remoteness from the other great mansions of the Commonwealth. Justly acclaimed as the finest example of domestic Greek Revival architecture in the United States, Berry Hill was chosen in 1968 for inclusion in the book, Architecture in Virginia, commissioned by then Governor Mills Godwin.
Mar 25, 2024
Full time
The Berry Hill Resort and Conference Center in South Boston, Virginia, seeks to add a full-time Sous Chef to our culinary team. Southside Virginia's premiere wedding venue and conference center, Berry Hill, hosts two restaurants and The Library Bar at Berry Hill Resort. The Sous Chef at Berry Hill will work with the Executive Chef to provide guests with great food and a superior dining experience. The Sous Chef is responsible for the creation and presentation of food served to guests, as well as maintaining kitchen operations and ensuring cleanliness while maintaining a professional work environment. Duties and responsibilities will include ensuring that food items are properly prepared, cooked and plated, back-up of the kitchen staff to ensure basic preparation duties are competed before each shift, work with kitchen staff to ensure proper safety and sanitation guidelines are followed. Works closely with banquet manager to ensure timely communication of planned events are disseminated and all client expectations are met. Must have the ability to multi-task, work under pressure in a fast-paced environment, lift 50 pounds, work nights, weekends, holidays, and time requirements required for a private event, have a positive attitude, and be self-motivated. A high school diploma is required, and a college degree is preferred. Culinary School graduate a plus. To apply send resume to: Historic Landmark in the Heart of South Boston The Berry Hill Resort & Conference Center, Virginia's premier wedding venue, resort and conference center, is nestled amongst a tree-lined forest covering 700 acres in the heart of historic South Boston, Virginia. This National Historic Landmark welcomed its first guests to the beautiful Virginia countryside in 1728. Our History About three miles west of South Boston, on the north side of the Dan River, an inconspicuous farm road turns south off the River Road. The half-mile drive, once lined with stately ailanthus trees, now all but gone, ends at a mossy stone wall enclosing a shady park of some thirty acres, in the center of which, riding the crest of a low hill, stands "Berry Hill," the majestic home of the Bruces. The completeness of the property's composition is remarkable. It is even more remarkable that a house of such grandeur should so long have remained almost totally unknown outside the Halifax County area. The reason for this seems to be its remoteness from the other great mansions of the Commonwealth. Justly acclaimed as the finest example of domestic Greek Revival architecture in the United States, Berry Hill was chosen in 1968 for inclusion in the book, Architecture in Virginia, commissioned by then Governor Mills Godwin.
University of Arkansas System
Arkansas City, Arkansas
Current University of Arkansas System employees, including student employees and graduate assistants, need to log in to Workday via then access Find Jobs from the Workday search bar to view and apply for open positions. Students at University of Arkansas System two-year institutions will also view open positions and apply within Workday by searching for "Find Jobs for Students". All Job Postings will close at 12:01 a.m. CT on the specified Closing Date (if designated). To view the job posting closing date please return to the search for jobs page. If you close the browser or exit your application prior to submitting, the application process will be saved as a draft. You will be able to access and complete the application through "My Draft Applications" located on your Candidate Home page. Type of Position: Staff - Skilled Labor Workstudy Position: No Job Type: Regular Work Shift: Sponsorship Available: No Institution Name: University of Arkansas Pulaski Technical College University of Arkansas - Pulaski Technical College at North Little Rock is an integral part of the Arkansas Technical and Community College System maintained by the State of Arkansas. The college is governed by the University of Arkansas System Board of Trustees and a seven-member Board of Visitors and derives its support largely from student tuition and fees and legislative appropriations. UA - Pulaski Tech, a comprehensive two-year college, offers associate degree and certificate programs for students who plan to transfer to four-year colleges and universities and/or for career preparation and advancement. Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening. To apply for the position, please click the Apply link/button. For general application assistance or if you have questions about a job posting, please contact Human Resources at . Department: Catering and Events Department's Website: Summary of Job Duties: University of Arkansas-Pulaski Technical College (UA-PTC) in Little Rock, Arkansas, is accepting applications for the Sous Chef of Campus Dining in the Culinary Arts and Hospitality Management Institute (CAHMI). The Sous Chef is responsible for the day-to-day food service production of all campus dining events located on and off the college's campuses (i.e., North Little Rock, South Location, Business and Industry Center, and North Little Rock Aviation Location) under the direct supervision of the Director of Campus Dining and events. This includes daily food service at North Little Rock and South locations and catering activities of Campus Dining. The Sous Chef of Campus Dining supervises and prepares menus with efficient cost-effective management. Travel is required but not limited to the South Location, Business and Industry Center, and North Little Rock Aviation Location. GENERAL RESPONSIBILITIES : • Preparing and coordinating of menus for daily food service at the North Little Rock and South locations, as well as the catering of events on all campus locations • Maintain high standards of quality control, hygiene, and health and safety • Be available to work night and weekend shifts involving a flexible work schedule to accommodate events • Ensure that all events/meetings are correctly set-with floor plans for weekly events and prepared event/banquet staff • Supervises and trains team members in the kitchen how to perform their job duties to the best of their abilities, including presentation of food, buffets and retail items in foodservice, and all other areas needed to learn and grow in their position • Ensures food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner • Writes schedules, evaluates, and directs all team members, including work study and practicum students, as assigned • Keeps open verbal and written communication between the management and team members • Takes immediate action on problems that are encountered in the kitchen. Writes and presents disciplinary action as needed • Monitor and control food and labor costs for efficient food service delivery • Complete weekly inventories and maintain records that comply with applicable UA-PTC and government policies • Order ingredients and supplies necessary for catering and food service operations • Maintains equipment in kitchen and service areas and ensures repairs are made in a timely manner • Maintains menu and pricing for POS systems; oversees proper checkout and closing procedures • Work directly with CAHMI faculty/staff/students to cater special events • Maintain appropriate certifications such as ServSafe Manager and American Culinary Federation certifications • Must possess professional verbal and written communication skills, be organized and detail oriented, be flexible and adapt to change • Coordinates with Facilities Management, Information Technology Services, CHARTS, and other functional areas to provide full service hospitality and post event cleaning. • Assist the Director of Campus Dining in all ways necessary to grow and maintain the reputation of CAHMI and UA-PTC by promoting the goals of the school both internally and externally. • Promote the mission of University of Arkansas-Pulaski Technical College. • Other miscellaneous duties as assigned. Qualifications: BENEFITS Health, Dental and Vision Insurance and Retirement Plan Opportunities for Certification, Professional Development and ACF Membership Uniform Provided Tuition Waiver Pay range $45-50K, DOE MINIMUM QUALIFICATIONS: Five years of applicable foodservice experience with inventory and purchasing knowledge or Associate's degree in Culinary Arts or a related field from a regionally accredited institution with two years of foodservice experience Leadership and managerial abilities, including excellent organizational and communications skills Understanding and commitment to equal access and equal opportunity American Culinary Federation (ACF) Certified or Certifiable as a Certified Culinarian or higher (CC or CPC) Commitment to the mission of the comprehensive two-year college and its role in total community development PREFERRED QUALIFICATIONS: Associate's degree in Culinary Arts or a related field from a regionally accredited institution. American Culinary Federation (ACF) certified as a Certified Chef de Cuisine (CCC) or higher. ServSafe certified. Additional Information: Salary Information: $45,000 - $50,000 DOE Required Documents to Apply: License or Certificate (see special instructions for submission instructions), List of three Professional References (name, email, business title), Resume, Unofficial/Official Transcript(s) Optional Documents: Cover Letter/Letter of Application Special Instructions to Applicants Recruitment Contact Information: Human Resources Department All application materials must be uploaded to the University of Arkansas System Career Site Please do not send to listed recruitment contact. Pre-employment Screening Requirements: Criminal Background Check, Motor Vehicle Reports Check, Sex Offender Registry University of Arkansas - Pulaski Technical College is committed to providing a safe campus community. Title IX protects the college community from sexual harassment in a school's education programs and activities. This means that Title IX protects the college community in connection with all academic, educational, extracurricular, athletic, and other programs of the school, whether those programs take place in a school's facilities, in college transportation, at a class or training program sponsored by the school at another location, or elsewhere. We conduct background checks for applicants being considered for employment. Background checks include a criminal background check and a sex offender registry check. For certain positions, there may also be a financial (credit) background check, a Motor Vehicle Registry (MVR) check, and/or drug screening. Required checks are identified in the position listing. A criminal conviction or arrest pending adjudication or adverse financial history information alone shall not disqualify an applicant in the absence of a relationship to the requirements of the position. Background check information will be used in a confidential, non-discriminatory manner consistent with state and federal law. The University of Arkansas is an equal opportunity, affirmative action institution. The University does not discriminate in its education programs or activities (including in admission and employment) on the basis of age, race, color, national origin, disability, religion, marital or parental status, protected veteran status, military service, genetic information, or sex (including pregnancy, sexual orientation, and gender identity). Federal law prohibits the University from discriminating on these bases. Questions or concerns about the application of Title IX, which prohibits discrimination on the basis of sex, may be sent to the University's Title IX Coordinator and to the U . click apply for full job details
Mar 25, 2024
Full time
Current University of Arkansas System employees, including student employees and graduate assistants, need to log in to Workday via then access Find Jobs from the Workday search bar to view and apply for open positions. Students at University of Arkansas System two-year institutions will also view open positions and apply within Workday by searching for "Find Jobs for Students". All Job Postings will close at 12:01 a.m. CT on the specified Closing Date (if designated). To view the job posting closing date please return to the search for jobs page. If you close the browser or exit your application prior to submitting, the application process will be saved as a draft. You will be able to access and complete the application through "My Draft Applications" located on your Candidate Home page. Type of Position: Staff - Skilled Labor Workstudy Position: No Job Type: Regular Work Shift: Sponsorship Available: No Institution Name: University of Arkansas Pulaski Technical College University of Arkansas - Pulaski Technical College at North Little Rock is an integral part of the Arkansas Technical and Community College System maintained by the State of Arkansas. The college is governed by the University of Arkansas System Board of Trustees and a seven-member Board of Visitors and derives its support largely from student tuition and fees and legislative appropriations. UA - Pulaski Tech, a comprehensive two-year college, offers associate degree and certificate programs for students who plan to transfer to four-year colleges and universities and/or for career preparation and advancement. Below you will find the details for the position including any supplementary documentation and questions you should review before applying for the opening. To apply for the position, please click the Apply link/button. For general application assistance or if you have questions about a job posting, please contact Human Resources at . Department: Catering and Events Department's Website: Summary of Job Duties: University of Arkansas-Pulaski Technical College (UA-PTC) in Little Rock, Arkansas, is accepting applications for the Sous Chef of Campus Dining in the Culinary Arts and Hospitality Management Institute (CAHMI). The Sous Chef is responsible for the day-to-day food service production of all campus dining events located on and off the college's campuses (i.e., North Little Rock, South Location, Business and Industry Center, and North Little Rock Aviation Location) under the direct supervision of the Director of Campus Dining and events. This includes daily food service at North Little Rock and South locations and catering activities of Campus Dining. The Sous Chef of Campus Dining supervises and prepares menus with efficient cost-effective management. Travel is required but not limited to the South Location, Business and Industry Center, and North Little Rock Aviation Location. GENERAL RESPONSIBILITIES : • Preparing and coordinating of menus for daily food service at the North Little Rock and South locations, as well as the catering of events on all campus locations • Maintain high standards of quality control, hygiene, and health and safety • Be available to work night and weekend shifts involving a flexible work schedule to accommodate events • Ensure that all events/meetings are correctly set-with floor plans for weekly events and prepared event/banquet staff • Supervises and trains team members in the kitchen how to perform their job duties to the best of their abilities, including presentation of food, buffets and retail items in foodservice, and all other areas needed to learn and grow in their position • Ensures food served is of high quality, properly prepared according to recipe and is expedited to all outlets in a smooth and efficient manner • Writes schedules, evaluates, and directs all team members, including work study and practicum students, as assigned • Keeps open verbal and written communication between the management and team members • Takes immediate action on problems that are encountered in the kitchen. Writes and presents disciplinary action as needed • Monitor and control food and labor costs for efficient food service delivery • Complete weekly inventories and maintain records that comply with applicable UA-PTC and government policies • Order ingredients and supplies necessary for catering and food service operations • Maintains equipment in kitchen and service areas and ensures repairs are made in a timely manner • Maintains menu and pricing for POS systems; oversees proper checkout and closing procedures • Work directly with CAHMI faculty/staff/students to cater special events • Maintain appropriate certifications such as ServSafe Manager and American Culinary Federation certifications • Must possess professional verbal and written communication skills, be organized and detail oriented, be flexible and adapt to change • Coordinates with Facilities Management, Information Technology Services, CHARTS, and other functional areas to provide full service hospitality and post event cleaning. • Assist the Director of Campus Dining in all ways necessary to grow and maintain the reputation of CAHMI and UA-PTC by promoting the goals of the school both internally and externally. • Promote the mission of University of Arkansas-Pulaski Technical College. • Other miscellaneous duties as assigned. Qualifications: BENEFITS Health, Dental and Vision Insurance and Retirement Plan Opportunities for Certification, Professional Development and ACF Membership Uniform Provided Tuition Waiver Pay range $45-50K, DOE MINIMUM QUALIFICATIONS: Five years of applicable foodservice experience with inventory and purchasing knowledge or Associate's degree in Culinary Arts or a related field from a regionally accredited institution with two years of foodservice experience Leadership and managerial abilities, including excellent organizational and communications skills Understanding and commitment to equal access and equal opportunity American Culinary Federation (ACF) Certified or Certifiable as a Certified Culinarian or higher (CC or CPC) Commitment to the mission of the comprehensive two-year college and its role in total community development PREFERRED QUALIFICATIONS: Associate's degree in Culinary Arts or a related field from a regionally accredited institution. American Culinary Federation (ACF) certified as a Certified Chef de Cuisine (CCC) or higher. ServSafe certified. Additional Information: Salary Information: $45,000 - $50,000 DOE Required Documents to Apply: License or Certificate (see special instructions for submission instructions), List of three Professional References (name, email, business title), Resume, Unofficial/Official Transcript(s) Optional Documents: Cover Letter/Letter of Application Special Instructions to Applicants Recruitment Contact Information: Human Resources Department All application materials must be uploaded to the University of Arkansas System Career Site Please do not send to listed recruitment contact. Pre-employment Screening Requirements: Criminal Background Check, Motor Vehicle Reports Check, Sex Offender Registry University of Arkansas - Pulaski Technical College is committed to providing a safe campus community. Title IX protects the college community from sexual harassment in a school's education programs and activities. This means that Title IX protects the college community in connection with all academic, educational, extracurricular, athletic, and other programs of the school, whether those programs take place in a school's facilities, in college transportation, at a class or training program sponsored by the school at another location, or elsewhere. We conduct background checks for applicants being considered for employment. Background checks include a criminal background check and a sex offender registry check. For certain positions, there may also be a financial (credit) background check, a Motor Vehicle Registry (MVR) check, and/or drug screening. Required checks are identified in the position listing. A criminal conviction or arrest pending adjudication or adverse financial history information alone shall not disqualify an applicant in the absence of a relationship to the requirements of the position. Background check information will be used in a confidential, non-discriminatory manner consistent with state and federal law. The University of Arkansas is an equal opportunity, affirmative action institution. The University does not discriminate in its education programs or activities (including in admission and employment) on the basis of age, race, color, national origin, disability, religion, marital or parental status, protected veteran status, military service, genetic information, or sex (including pregnancy, sexual orientation, and gender identity). Federal law prohibits the University from discriminating on these bases. Questions or concerns about the application of Title IX, which prohibits discrimination on the basis of sex, may be sent to the University's Title IX Coordinator and to the U . click apply for full job details
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 24, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
In order to be considered for this role, after clicking "apply now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS Founded in 2008, Legends is a premium experiences company with more than 1,500 full-time and 30,000 seasonal team members globally. Legends has six divisions operating worldwide - Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Global Technology Solutions - offering clients and partners a 360-degree service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment. WINSTAR WORLD CASINO WinStar World Casino is the country's largest casino, owned and operated by the Chickasaw Nation near the Oklahoma/Texas state line, in Thackerville, OK. Legends will be partnering with WinStar Casino to provide top-tier hospitality and customer service expertise to multiple food & beverage outlets onsite, ranging from full-service restaurant to grab-and-go operations, as well as overseeing food & beverage for the Casino's seasonal pool program. THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. ESSENTIAL FUNCTIONS • People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned. • Possess high level of multiple outlet management knowledge and experience • Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. • Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness. • Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef • Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. • Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices • Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. • Minimum three (3) years' experience in a high-volume full-service food operation. • Proven track record in improving kitchen efficiencies, quality and relative costs. • Must have excellent leadership, financial analysis, team building and communication skills/customer service. • Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. • Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. • Must be proficient on Microsoft Word, Excel, and PowerPoint. • Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. • Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. • Travel may be required. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. Location:On-site Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
Mar 24, 2024
Full time
In order to be considered for this role, after clicking "apply now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS Founded in 2008, Legends is a premium experiences company with more than 1,500 full-time and 30,000 seasonal team members globally. Legends has six divisions operating worldwide - Global Planning, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Global Technology Solutions - offering clients and partners a 360-degree service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning and realizing exceptional experiences in sports and entertainment. WINSTAR WORLD CASINO WinStar World Casino is the country's largest casino, owned and operated by the Chickasaw Nation near the Oklahoma/Texas state line, in Thackerville, OK. Legends will be partnering with WinStar Casino to provide top-tier hospitality and customer service expertise to multiple food & beverage outlets onsite, ranging from full-service restaurant to grab-and-go operations, as well as overseeing food & beverage for the Casino's seasonal pool program. THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. ESSENTIAL FUNCTIONS • People and product focused hands on leadership of day to day operations of food outlet kitchens as assigned. • Possess high level of multiple outlet management knowledge and experience • Ability and knowledge to receive and inspect, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items. • Assists in monitoring proper receiving, storage and rotation of food products so as to comply with Health Department regulations. Including coverage, labeling, dating and placing items in proper storage containers to ensure products freshness. • Participates in the production of all food items necessary for the operation as directed by Executive Chef and or Executive Sous Chef • Participates and assists with leading culinary staff in the sanitation standards of all kitchens to assure compliance with local health department standards and company standards. • Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices • Works under the direction of the Executive Chef and Executive Sous Chef concerning banquets QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. • Minimum three (3) years' experience in a high-volume full-service food operation. • Proven track record in improving kitchen efficiencies, quality and relative costs. • Must have excellent leadership, financial analysis, team building and communication skills/customer service. • Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. • Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. • Must be proficient on Microsoft Word, Excel, and PowerPoint. • Must be flexible to work extended hours due to business requirements including nights, weekends and holidays. • Must be open to providing incidental or short-term support to other facilities in the event of a business emergency. • Travel may be required. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. Location:On-site Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.
Harrah's Cherokee Casino Resort
Cherokee, North Carolina
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Mar 24, 2024
Full time
Job Description Harrah's Cherokee Casino Resort Position Description POSITION TITLE: Sous Chef DEPARTMENT: Food and Beverage (Employee Cafeteria, Banquet, Selu Garden Café, Wicked Weed Brewing, Gordon Ramsay, Food Court, Noodle Bar, Comedy Zone, Guy Fieri) GRADE/FLSA STATUS: S15-Exempt BADGE TYPE/COLOR: Key Blue REPORTS TO: Restaurant Chef, Executive Sous Chef SUPERVISES: Senior Cook, Cook II and Cook I, Food Runners, Material Handler JOB SUMMARY: Supervise the day-to-day preparation of food and supervision of kitchen employees on assigned shift. JOB ESSENTIAL DUTIES AND RESPONSIBILITIES: Establish and endorse the business objectives, ethics, and values of Caesars Entertainment in accordance with the Code of Commitment and Mission, Vision and Values Responsible for overall daily food preparation in assigned area ensuring meal preparation meets established standards Responsible for requisitioning of food supplies Exhibit sound culinary knowledge as well as understanding food cost and margins and how to best control them Perform daily checks to ensure the quality of the line set up Maintain the budgeted food cost by adhering to recipe standards, maintaining correct inventory levels in coolers and storerooms Plan or participate in planning menus, preparing and apportioning foods, and utilizing food surpluses and leftovers Work all stations on the line to assist the cooks when busy or provide breaks Operate a productive, sanitary, team oriented working environment within budgeted guidelines Serve as a leader for employees by exhibiting sound decision making while fostering teamwork, employee morale, motivation and open communication Act as a role model and coach employees while developing their skills by providing direction and support for all staff to achieve goals and objectives through a fair application of policies and procedures Prepare schedules and station breakdowns in accordance to the daily need of assigned area and monitor the daily labor hours scheduled and consumed Conduct pre-shift meetings to communicate important information Build relationships with customers Provide the highest quality of service to customers and associates at all times Prepare prep lists and production sheets Understand local sanitation, health code laws, and weights and measures requirements Ensure all required logbooks and temperature logs, are maintained and verified Receive and examine inventory and supplies to ensure quality and quantity meet established standards and specifications Properly maintain and store company inventory including utensils, cookware and machinery Calibrate pH meters and thermometers Protect all company assets in regard to waste, breakage, and theft Complete end of shift logs in a timely and accurate manner Ensure service recovery activities Operate cash register Adhere to internal control regulations in regard to variances Responsible for, or actively participates in, the initiation of personnel actions including but not limited to interviews, training, candidate selection, terminations, performance reviews, promotions, transfers and disciplinary actions Train subordinates, providing each with the knowledge, development and appropriate direction to perform his/her responsibilities Ensure timely and accurate performance appraisals and accurate work history entries Exhibit sound decision-making, with emphasis on motivating team and maintaining high morale Provide continuous positive coaching for development of employees and appropriate corrective action when necessary Provide appropriate recognition and rewards to individuals and groups when consistent superior performance is attained as well as providing corrective actions when necessary Current knowledge on food trends and be "cutting edge" focused with food presentations, flavor profiles and technology Abide by appearance standards Complete daily shift checklist that is verified by leader before leaving Perform any other duties as requested by shift leader Adhere to regulatory, departmental and company policies/procedures in an ethical manner MINIMUM QUALIFICATIONS: High school diploma or GED required Two years culinary arts program training/certification or equivalent supervisory/technical experience in food operations preferred Two years successful culinary experience required One years' culinary supervisory experience required ServSafe certified Must demonstrate the following essential knowledge and skills Knowledge of food preparation and presentation Neat, professional appearance with excellent personal hygiene Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint, and Outlook Excellent interpersonal skills Excellent leadership/motivational skills Knowledge of sanitation standards and procedures Able to attend to multiple priorities simultaneously Problem-solving abilities Dexterity to use knives and other hand-held instruments, as well as food preparation equipment required Must be ableto quickly perform mathematical computations PHYSICAL, MENTAL AND ENVIROMENTAL DEMANDS: Must be able to be on feet for 8-hour shift Must be able to stoop, bend, reach, kneel, twist, grasp items push and pull while performing kitchen duties Must be able to respond to visual and aural cues Must be able to read, write, speak, and understand English Must be physically mobile with reasonable accommodation Must be able to handle high stress in the work environment and turn stress into high energy Must be able to lift and carry 50 pounds and be able to push and pull up to 300 pounds in a cart Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke Must be able to work a flexible schedule including weekends, evenings, and holidays This is not necessarily an exhaustive list of all responsibilities, requirements, or working conditions associated with the job. Harrah's Cherokee Casino Resort reserves the right to make changes in the above job description whenever necessary. 8.28.23
Duties and Responsibilities: Must have strong background in hotel restaurants, banquets, weddings. The Sous Chef is responsible for overseeing performance and strategy of the outlets and being accountable for meeting food quality standards and financial goals. Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
Mar 24, 2024
Full time
Duties and Responsibilities: Must have strong background in hotel restaurants, banquets, weddings. The Sous Chef is responsible for overseeing performance and strategy of the outlets and being accountable for meeting food quality standards and financial goals. Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
Duties and Responsibilities: Must have strong background in hotel restaurants, banquets, weddings. The Sous Chef is responsible for overseeing performance and strategy of the outlets and being accountable for meeting food quality standards and financial goals. Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
Mar 24, 2024
Full time
Duties and Responsibilities: Must have strong background in hotel restaurants, banquets, weddings. The Sous Chef is responsible for overseeing performance and strategy of the outlets and being accountable for meeting food quality standards and financial goals. Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef